The acorn squash has ribbed, dark green skin that turns orange with storage. Its orange flesh is mild and sweet. Here, we combine acorn squashes with maple syrup and dried cranberries–favorite flavors of autumn-to create a warming side dish.
Recipe courtesy of Williams-Sonoma
3 acorn squashes, each about 1 1/2 pounds Kosher salt and freshly ground pepper, to taste 3 tablespoons unsalted butter, melted 1/4 cup plus 1 tablespoon water 2 tablespoons finely chopped orange zest 1/4 cup maple syrup 2 tablespoons chopped fresh thyme, plus sprigs for garnish1/4 cup chopped dried cranberries
Preheat an oven to 400F. Cut the ends off each squash, then cut the squashes crosswise into slices 1/2 inch thick. Using a biscuit cutter larger that the seeded center of each slice, cut out and discard the seeds, leaving a neat circle. Place the squash rings in a large bowl and season generously with salt and pepper. Toss with 2 tablespoons of the melted butter. Arrange the squash rings in a large ovenproof saut pan.In a small bowl, whisk together the 1/4 cup water, orange juice and zest. Pour over the squash rings. Set the pan over medium-high heat, cover and cook until the squash rings are almost tender when pierced with a fork, about 15 minutes. In a small bowl, whisk together the remaining 1 tablespoon melted butter, the 1 tablespoon water, the maple syrup, chopped thyme and cranberries. Pour over the squash rings. Transfer the pan to the oven and bake, uncovered, until the squash rings are tender when pierced with a fork, 15 to 20 minutes. Transfer the squash rings to a serving bowl, garnish with the thyme sprigs and serve immediately.
Prep Time:5 Minutes
Cook Time:15 Minutes
swap that 4 this,
the food coach,
This pizza is so simple and you'll have to try it for yourself to see how, in this case, when it comes to taste "less is more" . . . but less is definitely less when it comes to calories, saturated fat and salt.
Follow along with Health Expert Judy Davie in the full video, here.
Find more from the Food Coach.
The classic Margherita pizza was made in the colours of the Italian flag:Red from the tomato;White from this bocconcini cheese;And green from the basil.
1 Pizza Base1/4 cup tomato puree2 1/2 oz bocconcini cheese, sliced1 tablespoon parmesan, grated1/4 cup basil leaves, shredded1 tsp olive oil2 cups arugula1 avocado sliced1 tablespoon olive oil & vinaigrette dressing
Spread the tomato puree on the pizza base and then top with the sliced bocconcini.Add the grated parmesan and then the basil leaves and drizzle over 1 tsp of olive oil.Place in the oven for about 7 minutes.While the pizza is cooking whip together a small salad. Make a quick dressing using 1 tablespoon olive oil, 1/2 tbs balsamic vinegar, 1/2 tsp mustard & give a quick stir. Pour it on the salad leaves & serve with a few slices of avocado & the pizza.
butternut squash puree,
dry white wine,
parmigiano reggiano cheese,
Butternut Squash Risotto Recipe. Risotto is made from a high-starch rice such as Arborio or Carnaroli. The small grains become exceptionally creamy as the dish slowly simmers. The butternut squash puree and caramelized onions lend a mellow sweetness to the risotto.
Recipe courtesy of Williams-Sonoma
7 tablespoons unsalted butter 2 tablespoons minced fresh sage 6 cups vegetable or chicken stock 2 cups butternut squash puree 2 tablespoons olive oil2/3 cup caramelized onions 2 cups Arborio rice 1 teaspoon minced fresh rosemary1/2 cup dry white wine1/2 cup grated Parmigiano-Reggiano cheese Salt and freshly ground pepper, to taste
In a small saucepan over medium heat, melt 4 tablespoons of the butter. Add 1 tablespoon of the sage and heat until the butter browns. Strain the butter into a small bowl and discard the sage. Cover the bowl to keep the butter warm.In a large saucepan over medium-high heat, whisk together the stock and squash puree. Bring just to a simmer, 8 to 10 minutes; maintain over low heat.In a large saucepan or risotto pan over medium heat, warm the olive oil. Add the caramelized onions and rice and stir until the grains are well coated with the oil and are nearly translucent with a white dot in the center, about 3 minutes. Stir in the remaining 1 tablespoon sage and the rosemary. Add the wine and stir until it is absorbed. Add the simmering stock mixture a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed before adding more. When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 30 minutes, stir in the remaining 3 tablespoons butter, the cheese, salt and pepper. Add more stock if needed so the rice is thick and creamy.Let stand for 2 minutes. Drizzle with the reserved sage butter and serve immediately.
Prep Time:15 minutes
Cook Time:25 minutes
Chocolate cupcakes topped with dark chocolate buttercream frosting and golden buttery-sweet caramel corn drizzled with chocolate and caramel sauce – these festive fun-to-eat cupcakes will turn any occasion into a party!
Why Try? Something new for the cupcake crowd—this recipe transforms ordinary chocolate cupcakes into something special, topped with caramel-covered popcorn, chocolate fudge sauce and gooey caramel.
Crunched for time? No worries. Simply switch out prepared caramel corn for the homemade caramel corn in this recipe.
12 chocolate cupcakes, prepared according to package directions1 (16 oz.) can dark chocolate buttercream frosting, prepared3 cups caramel popcorn
1/4 cup chocolate fudge dessert topping1/4 cup caramel dessert topping
Frost cooled cupcakes with the buttercream frosting.Prepare Dark Chocolate Caramel Corn recipe according to directions through step 7, eliminating dark chocolate coating.Top each frosted cupcake with 1/4 cup caramel corn.Drizzle 1 teaspoon each chocolate fudge sauce and caramel sauce over popcorn.
Calories 385, Carbohydrates 53g, Cholesterol 32mg, Fat 19g, Fat Calories 170, Fiber 2g, Protein 4g, Saturated Fat 5g, Sodium 373mg. Daily Values: Calcium 40.58mg 4%, Phos 17.6mg 2%, Copper 0.03mg 2%, Zinc 0.14mg 1%, Panto 0.04mg 0%, Magnesium 6.98mg 2%, Iron 1.92mg 11%, Vitamin B6 1%, Vitamin C 0%, Vitamin B12 0%, Vitamin D 0%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:10 minutes
Cook Time:50 Minutes
Summertime BBQs always stir up childhood memories of the Fourth of July: parades, bikes with streamers and crepe paper woven between the spokes, saluting and honoring veterans and flying the “Red, White and Blue” high! A true favorite was always my mother Shirley’s baked beans served on a redwood picnic table at our backyard parties. These can be made the day before and simply reheated. I still use Mom’s old McCoy Bean Pot which has been in the family for over 60 years.
1/2 Lb. bacon 2 Medium Spanish onions, medium dice 4-16 oz. cans baked beans of your choice1 cup root beer (adds sweetness, and a hint of peppery flavor), or 1/4 cup dark brown sugar.* 3/4 cup ketchup1 tablespoon white vinegar4 tablespoons prepared yellow mustard
Drain the beans well in a colander; remove pork fat if included.Place bacon on a cookie sheet, and bake at 350 degrees, until slightly crisp,Remove and drain on paper towel. Be sure to retain drippings.Cut the bacon into a fine dice, and reserve.Using a heavy fry pan, take 1/2 of the bacon drippings and saut the chopped onions until transparent in color, about 5 minutes, stirring often. Mix all the ingredients together and put in a slightly greased, oven proof 4-qt dish. Bake at 350 degrees, uncovered, for 50 minutes or until the sauce is thickened.
*If using root beer, find one that is produced with cane sugar. Buy extra and use for a root beer float which is always a great dessert on a hot summer day!
Prep Time:5 minutes
This frosty-cold and refreshing frappe, served bistro style in a glass, combines the irresistible flavors of coffee ice cream, coffee liqueur and chocolate covered coffee beans for the ultimate summertime coffee lover’s ice cream dessert.
Why Try? What could be more refreshing on a hot summer day–skip that cup of hot coffee and chill out with this easy to prepare ice cream frappe recipe.
Espresso roasted gourmet coffee beans dipped in premium chocolate are widely available at coffee shops, specialty stores and artisan chocolate shops. Small and wonderful, this simple garnish adds lots of coffee house cache to the recipe. Dark chocolate covered nuts or fruit can also be used as a garnish. This frappe also tastes great prepared with specialty coffee ice cream flavors such as caramel macchiato swirled with caramel or java chocolate chip ice cream.
2 cups coffee ice cream1/4 cup coffee liqueur1 teaspoon vanilla extract2 small scoops coffee ice cream (optional)Dark chocolate covered coffee beans
Combine 2 cups coffee ice cream, coffee liqueur and vanilla in a blender; blend until smooth.Pour into two glasses; top each with 1 small scoop coffee ice cream, if desired.Garnish each with chocolate covered coffee beans.
Calories 660, Carbohydrates 59g, Cholesterol 240mg, Fat 36g, Fat Calories 325, Protein 10g, Saturated Fat 22g, Sodium 143mg. Daily Values: Calcium 300.58mg 30%, Phos 2.21mg 0%, Copper 0.02mg 1%, Zinc 0.01mg 0%, Magnesium 1.3mg 0%, Iron 0.02mg 0%, Vitamin A 30%. Percent Daily Values are based on a 2,000 calorie diet.
rice wine vinegar,
Ever had the Salmon Tostada Salad at a Bahama Breeze restaurant and thought, “I wish I could make this at home?” Well, here’s the recipe.
Admittedly there are quite a number of ingredients here. One way to cut down on your time in the kitchen would be to substitute fresh salsa from the market, rather than making it from scratch.
Recipe Courtesy of Bahama Breeze restaurants.
4 each 6 ounces Fresh Salmon (or fresh fish of your choice) Fillets1 teaspoon Creole seasoning blend1/2 teaspoon kosher salt8 small flour tortillas12 ounces finely shredded cheese (Mexican blend)6 cups spring mix of lettuce, washed, dried and torn1/2 cup Citrus Vinaigrette (see recipe below)1/2 cup cooked corn kernels4 ounces sliced roasted peppers (red, yellow or poblano)8 ounces Tomato Salsa (see recipe below)1/4 cup Chimichurri Sauce (see recipe below)1 ripe avocado, quartered and cut into fan CITRUS VINAIGRETTE: 2 tablespoons olive oil 2/3 cup rice wine vinegar 1/3 cup orange juice 1 tablespoon Dijon mustard 1 teaspoon honey2 teaspoons minced garlic1 tablespoon minced shallots1/2 teaspoon Creole seasoning2 tablespoons chopped fresh cilantro CHIMICHURRI SAUCE: 3/4 cup extra virgin olive oil1/3 cup rice wine vinegar1/2 cup fresh squeezed lemon juice2 teaspoons kosher salt1/2 teaspoon black pepper1 bunch (1 1/2 ounces) flat-leaf parsley, stemmed and minced1/2 bunch (1/2 ounce) cilantro, stemmed and minced1/2 teaspoon dried oreganoScallion tops, thinly sliced4 teaspoons minced garlic TOMATO SALSA: 1 1/2 pounds plum tomatoes, seeded and diced1/2 cup finely diced red onion2 cloves garlic, minced2 tablespoons chopped fresh cilantro1 fresh jalapeno (about 2 teaspoons), stemmed and finely diced1 teaspoon Creole seasoning blendKosher salt, to tasteJuice of one lime2 tablespoons extra virgin olive oil
Preheat oven to 375F.Season fish on both sides with Creole seasoning and kosher salt. Grill on each side until done, or until fish reaches 145F. Remove from grill.While fish is grilling, lay tortillas on baking sheet. With a fork, poke holes in tortillas, 1/2 inch apart over the whole tortilla. Lightly brush with olive oil and bake in preheated oven until lightly browned, about 5 minutes. Evenly sprinkle cheese onto tortillas and continue baking until cheese is completely melted.Place 2 tortillas on each of four plates. Toss spring mix with citrus vinaigrette, corn kernels, and peppers and mound 1/4 of mixture on top of each plate of tortillas. Sprinkle tomato salsa over salad mix. When done, slice fish and place on top of salad, drizzle with chimichurri sauce. Top with avocado fan. CITRUS VINAIGRETTE: Mix all ingredients together. Refrigerate. CHIMICHURRI SAUCE: Combine the olive oil, rice vinegar, lemon juice, salt and pepper in a medium bowl. Using a wire whisk, mix until evenly blended. Add all remaining ingredients and, using a rubber spatula, gently mix until evenly blended. The mixture should be highly seasoned; add more salt or vinegar, if desired. Refrigerate for up to 3 days. TOMATO SALSA: Mix all ingredients together. Refrigerate.
Prep Time:10 minutes
Cook Time:1 hour
Eat fresh with this simple delicious Asian market rice salad blend of garden salad greens, aromatic wild and whole grain brown rice seasoned with a splash of tamari, crisp julienne Asian veggies and toasted sesame ginger dressing served in large bowls.
Why Try? This Asian market salad bowl, layered over whole grain and wild rice, offers a hearty wholesome change of pace to traditional salad and offers a great way to use the abundance of salad greens coming out of the garden this time of year.
Whole grain rice can be cooked ahead, held refrigerated and heated briefly in microwave for quick & easy salad assembly. Tamari soy sauce has a well-balanced smooth rich flavor and is less salty than traditional soy sauce. This delicious Japanese condiment has 37% more protein than soy sauce and is available in a wheat-free variation.If desired, garnish salad with toasted sesame seeds, crisp chow mein noodles or drained mandarin orange slices.
1 cup wild and whole grain brown rice, raw2 cups loosely packed fresh lettuce greens1 cup sesame ginger salad dressing, prepared2 cups chicken broth (or water)1/2 teaspoon kosher salt2 teaspoons tamari soy sauce1 cup fresh snow peas, blanched, diagonal-sliced1 cup shredded carrots1/2 cup diagonal-sliced green onions2 tablespoons fresh jalapeno, chopped (optional)1 teaspoon tamari
Combine rice, chicken broth and salt in saucepan, bring to a boil, reduce heat to low and simmer covered for 60 minutes, or until rice is tender and all liquid is absorbed. Reserve.To assemble rice salad bowls; arrange baby salad greens in bottom of large flat bowls. Top each evenly with a scoop of warm whole grain rice. Season rice lightly with tamari soy sauce and top with crisp vegetables.Drizzle 1/4 cup sesame ginger dressing over each salad. Serve.
Calories 429, Carbohydrates 60g, Fat 18g, Fat Calories 163, Fiber 5g, Protein 6g, Saturated Fat 4g, Sodium 1493mg. Daily Values: Calcium 28.12mg 3%, Phos 31.37mg 3%, Copper 0.05mg 3%, Zinc 0.19mg 1%, Panto 0.26mg 3%, Biotin 1.81mcg 603%, Iodine 0.25mcg 0%, Magnesium 12.7mg 3%, Iron 1.78mg 10%, Vitamin B6 5%, Vitamin C 28%, Vit E-a-Toco 1%, Vitamin A 114%. Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:20 minutes
Cook Time:15-20 minutes
The indulgent combination of potato salad and smoked sausage is simply irresistible. This hearty side dish will be gobbled up quickly by everyone seated at the picnic table.
Why Try? Meat and potatoes in one dish! Sure to please every man and most women.
This summer salad is a perfect picnic addition because its made without mayonnaise.
2 pounds new potatoes 1 pound smoked kielbasa
2 tablespoons olive oil 2 tablespoons vegetable oil 1 medium red onion, coarsely chopped 1/4 cup thinly sliced celery 1/4 cup cider vinegar 1 teaspoon Dijon mustard 1 tablespoon dried dill 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 large radishes, thinly sliced
Put the potatoes in a large kettle with water to cover and place over high heat. Bring to a boil, reduce heat, and simmer about 20 minutes, or until potatoes are just tender. Drain and cool until they are easily handled.Preheat the broiler. Cut the sausage diagonally into 1/2-inch slices. Place the slices on a rack in a shallow pan, place the pan under the broiler, and cook the sausage until lightly browned. Turn the sausage and brown the other side. Remove the sausages to paper towels which will absorb excess fat.Place the oils in a skillet over medium heat. Add onion and celery to the skillet and saut until crisp-tender, about 10 minutes. Remove skillet from heat.To make the dressing, add the remaining ingredients, except radishes, to the skillet and blend well with a fork.Cut the potatoes into quarters and place in a large serving bowl. Add sausage, radishes, and dressing and toss gently to mix. Serve the salad warm or at room temperature.
Calories 277, Carbohydrates 22g, Cholesterol 40mg, Fat 17g, Fat Calories 151, Fiber 2g, Protein 10g, Saturated Fat 4g, Sodium 840mg. Daily Values: Calcium 23.57mg 2%, Phos 76.47mg 8%, Copper 0.16mg 8%, Zinc 0.42mg 3%, Panto 0.34mg 3%, Biotin 0.48mcg 160%, Iodine 0.3mcg 0%, Magnesium 28.86mg 7%, Iron 1.8mg 10%, Vitamin B6 11%, Vitamin C 33%, Vit E-a-Toco 3%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.
Prep Time:20 minutes
Cook Time:25 minutes
This wonderful fruit pie recipe was handed down from a fellow named Bill who clipped it out of a newspaper some 20 years ago. Year after year Bill brought his Pear Pie to family reunions and gatherings and it became famous in family circles as Bill’s Pear Pie. It was passed along to us by Adeline Bryan, of St. Louis, Mo.
Why Try? It tastes spectacular and is a flavorful departure from the usual.
For this pie we used unpeeled Bosc pears. This old fashioned pear pie also tastes great prepared with any seasonal baking pear such as ripe Bartlett or Anjou pear. Pinched for time or ingredients? Substitute canned drained pear halves for fresh pears in recipe.
5 fresh pear halves (2 1/2 whole pears cut in half lengthwise), cored and trimmed1 (9-inch) pie shell, unbaked3 tablespoons flour1/2 cup sugar1/4 teaspoon ground ginger1 1/2 cups sour cream1/2 cup flour1/4 cup brown sugar1/2 teaspoon nutmeg1/4 cup butter, room temperature
Preheat oven to 400F.Arrange trimmed pear halves, cut sides down, in unbaked pie crust.Combine 3 tablespoons flour, 1/2 cup sugar, 1/4 teaspoon ginger and 1 1/2 cups sour cream in bowl and whisk to blend. Spoon evenly over pears.Combine 1/2 cup flour, 1/4 cup brown sugar, 1/2 tsp. nutmeg and 1/4 cup butter in bowl and mix to coarse crumbled consistency. Spoon evenly over pie filling.Bake pie for 20 to 25 minutes or until crumb topping is light golden brown.Remove from oven and cool for 10 to 15 minutes before serving.
Calories 487, Carbohydrates 64g, Cholesterol 45mg, Fat 25g, Fat Calories 222, Fiber 4g, Protein 5g, Saturated Fat 13g, Sodium 163mg. Daily Values: Calcium 77.51mg 8%, Phos 103.03mg 10%, Copper 0.12mg 6%, Zinc 0.51mg 3%, Panto 0.4mg 4%, Biotin 1.73mcg 577%, Magnesium 19.02mg 5%, Iron 1.69mg 9%, Vitamin B6 4%, Vitamin C 6%, Vitamin B12 3%, Vitamin D 3%, Vit E-a-Toco 2%, Vitamin A 11%. Percent Daily Values are based on a 2,000 calorie diet.