Monday, October 6, 2014

Arugula Apple Salad

Arugula is great and all but, especially as the growing temps cool, the taste of fresh picked arugula can get pretty intense and peppery. The apples and dressing combat this.

Chop 2-3 cups arugula
Chop one juicy sweet apple such as Jona Gold or Ginger Gold into bite size pieces.
Add sunflower seeds, raisins or craisins if you have them.
Dressing, whisk 1 part olive oil, 1 part Greek yogurt (any plain yogurt if you have it); 1 part balsamic, very small pinch of salt and a bit of black pepper, and wait for it secret ingredient. . .
a heaping teaspoon of ground flax seed. This "added fat" help the dressing stick to the salad.
Toss everything and toss more, dig in, delicious!

Savory Acorn Squash (AKA baby food for adults)

Heat oven to 375.

Halve one acorn squash lengthwise,

Remove the seeds and brush the surface liberally with olive oil.
Take 1-2 sage leaves and place them on the roasting pan. Place the acorn squash cut side down over the sage leaf.

Roast the squash 30-40 minutes, check for tenderness.


Scoop out the hot squash -- carefully! into a bowl.

Add a pinch of,
--cinnamon
--white pepper (black is ok if you have it)
--salt
--another swirl of olive oil.

Mash and swirl around with a fork -- DONE!
This dish would do well against portobello mushrooms or--gasp!--roast chicken.Voilรก - I've converted M to love acorn squash. He's not always big into mushy "baby"food.