If you are pressed for time, opt for a lightly or semi-pearled farro (actually easier to find in some places), which will cut the cooking time for the grains down to about 20 minutes. Barley, both hulled and pearled, would make a nice substitution if you are having trouble finding farro. Recipe from www.101cookbooks.com. 2 … Continue Reading →
(Serves 4) PREP TIME: 25 minutes. TOTAL TIME: 25 minutes. Coarse salt and ground pepper 8 ounces gemelli or other short pasta 3 medium yellow squash, quartered lengthwise and thinly sliced 1 package (10 ounces) frozen peas 4 tablespoons butter, cut into small pieces 1 tablespoon fresh lemon juice 1/2 cup grated Parmesan cheese 1/2 … Continue Reading →
Curry adds a nice flavor twist to three fall ingredients: apples, onions, and cranberries. Recipe adapted from “Very Cranberry” by Jennifer Trainer Thompson. 1 acorn squash, halved lengthwise and seeded 2 teaspoons maple syrup 1 teaspoon kosher salt 1 tablespoon plus 1 teaspoon unsalted butter 1/2 cup chopped yellow onion 1 teaspoon curry powder 1 … Continue Reading →
Cooking note: (C=0g), (P=0g) and (F=0g) indicate the total carbohydrates, total protein & total fiber in grams for the ingredient listed. This recipe has about 23 grams of carbohydrates, 16 grams of protein and 8 grams of fiber per serving. 1 cup Buttercup, Turban or similar-sized medium Golden or Green Acorn Squash (C=24g) (P=2g) (F=8g) … Continue Reading →
1 medium eggplant, peeled and sliced into 1/2-inch slices 2 yellow squash, peeled and sliced into 1/2 inch slices 2 red peppers, seeded and sliced or 2 jarred roasted red peppers, sliced 1 tablespoon herb de Provence Salt and pepper to taste 2 marinated artichoke hearts, sliced ½ cup spinach leaves 2 thin slices feta … Continue Reading →
2 large butternut squash 1 1/2 cups low-sodium chicken broth 1 tablespoon butter 1 tablespoon flour 1/8 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/2 teaspoon salt 1/4 teaspoon black pepper 1 cup evaporated skim milk Preheat oven to 400 degrees. Cut each squash in half; remove seeds and fibers. Place squash halves, skin side … Continue Reading →
(Serves 4) PREP TIME: 15 minutes TOTAL TIME: 1 hour Hollowed-out squash earns kid appeal when filled with a mix of beef, bell pepper and corn, all topped with Parmesan cheese. 4 yellow squash (8 ounces each) Coarse salt and ground pepper 2 tablespoons olive oil 1 red bell pepper (ribs and seeds removed), cut … Continue Reading →
(Serves 4) PREP TIME: 15 minutes TOTAL TIME: 35 minutes Lots of sauteed yellow squash in this rich, carbonara-inspired sauce offsets the indulgent bacon topping. Parmesan can stand in for the Asiago cheese, if you like. Coarse salt and ground pepper 8 ounces fusilli 4 slices bacon, sliced crosswise into 1/2-inch strips 4 medium yellow … Continue Reading →
(Serves 4) PREP TIME: 15 minutes. TOTAL TIME: 50 minutes. 2 tablespoons olive oil 1 medium onion, halved and thinly sliced 4 yellow squash (8 ounces each), thinly sliced Coarse salt and ground pepper In a large pot, heat oil over medium-low. Add onion, squash and 2 tablespoons water. Season with salt and pepper and … Continue Reading →
Adapted from Gourmet. 3 pounds fresh spinach, stems discarded, or 3 (10-ounce) packages frozen leaf spinach, thawed 5 tablespoons unsalted butter, divided, plus additional for greasing pan 3/4 cup finely chopped onion (1 small) 3 garlic cloves, minced 1 1/2 teaspoons salt 3/4 teaspoon black pepper Rounded 1/4 teaspoon freshly grated nutmeg 1 cup heavy … Continue Reading →