Autumn Fried Rice with Delicata Squash
Serves 4 – 6
- 1 cup long-grain brown rice, rinsed and drained
- 10 oz. delicata squash, seeded and diced
- 3 tbsp. extra-virgin olive oil
- ½ tsp. five spice powder
- ¼ tsp. fine sea salt
- 1 cup diced cremini mushrooms
- 4 medium scallions, thinly sliced (white and green parts separated)
- 6 oz. baby spinach leaves, thick stems removed
- 2 tsp. freshly grated ginger root
2 cloves garlic, minced
1 tbsp. low-sodium soy sauce - 2 tsp. toasted sesame oil
Preheat oven to 400°F.
Cook rice according to package instructions. When rice is done, spread on sheet tray and allow to cool and dry, at least 10 minutes.
In medium bowl, combine squash, 1 tbsp. olive oil, five spice powder, and salt and stir to coat. Spread on sheet tray and bake for 20 minutes, stirring mid-way.
In large sauté or cast-iron pan, heat remaining 2 tbsp. olive oil over medium-high heat. Add mushrooms and white and light green scallions. (Reserve darker green scallions for later.) Cook, stirring frequently, until mushrooms begin to soften, about three minutes. Add spinach and stir to combine with mushrooms and scallions until spinach has wilted. Add ginger and garlic. Cook for an additional two minutes, stirring constantly so mixture doesn’t burn. Add cooked rice, soy sauce, and sesame oil and stir until mixture is well combined and rice is heated through, three to five minutes. Remove from heat. Garnish with reserved scallion greens. Serve immediately.
Kale, Brussels Sprouts, and Quinoa Salad
Serves 4 – 6
- ¼ cup quinoa, rinsed
- 6 tbsp. extra-virgin olive oil
- 2 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- ½ tsp. fine sea salt
- ¼ tsp. ground black pepper
- 1 clove garlic, minced
- 1 tbsp. minced parsley leaves
- 4 cups finely sliced Brussels sprouts (about 14 ounces)
- 4 cups roughly chopped curly kale (about 5 ounces)
- ½ cup toasted slivered almonds
Cook quinoa according to package directions.
Make dressing by whisking together olive oil, vinegar, mustard, salt, pepper and garlic in small bowl. Stir in parsley leaves.
In large bowl, combine Brussels sprouts and kale. Add dressing and mix until leaves are evenly coated. Add cooked quinoa and almonds. Mix until well combined.
Whole Wheat Spaghetti with Roasted Butternut Squash and Garlic
Serves 4 – 6
- 1 lb. whole wheat spaghetti
- 1 lb. butternut squash
- 5 medium garlic cloves
- 6 tbsp. extra-virgin olive oil
- ½ tsp. fine sea salt
- ¼ cup minced parsley leaves
- 1/3 cup raw walnut pieces
Preheat oven to 400°F.
In medium bowl, combine squash, whole garlic cloves, 2 tbsp. olive oil, and salt. Stir to coat vegetables with oil and salt. Spread on sheet tray and bake for 25 minutes, or until squash and garlic are softened and taking on a little color.
In the meantime, cook spaghetti according to package instructions. Reserve ½ cup cooking liquid and then drain.
Once squash and garlic are done, transfer garlic and remaining ¼ cup olive oil to pot that spaghetti was cooked in. Smash garlic with back of large spoon or fork. Heat over medium heat and slowly add reserved pasta cooking water, stirring as water is added. Continue to stir until mixture is combined. Transfer spaghetti to pot and stir to coat. Remove from heat. Add squash, parsley, and walnuts. Stir to combine. Serve immediately.
Salmon and Potato Cakes with Swiss Chard
Serves 4
- 1 lb. russet potatoes, peeled and cut in 1” cubes
- 6 oz canned, no-salt-added, salmon – drained
- 2 tbsp. diced red onion
- 2 tbsp. minced parsley
- 2 tbsp. chopped dill
- 1 tbsp. Dijon mustard
- 2 tsp. lemon zest
- ¾ tsp. fine sea salt, divided
- ¼ tsp. ground black pepper
- 1 large egg
- 6 tbsp. extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lb. Swiss chard, stems removed and coarsely chopped
- 1 tbsp. fresh lemon juice
- 5.3 oz low-fat Greek yogurt
In medium saucepan, submerge potatoes in cold water and boil until they are easily pierced with a knife, about ten minutes. Drain and leave potatoes to cool about five minutes.
Put salmon, onion, parsley, 1 tbsp. dill, mustard, 1 tsp. lemon zest, ½ tsp. salt, black pepper, and egg in medium bowl. Once potatoes are cooled, add to bowl and mash with fork. Using a large spoon or your hands, mix until all ingredients are well combined and sticking together. If mixture seems a bit dry, add 1 tsp. water. Measure out eight salmon and potato cakes using a ¼ cup measuring cup or scoop, and gently press and shape cakes with your hands and put on plate. Place in refrigerator to set while you cook Swiss chard.
In large sauté pan, heat 2 tbsp. olive oil over medium heat. Add garlic and stir. Cook for one minute. Add Swiss chard and ¼ tsp. salt. Stir to combine with garlic. Cover pan with lid and cook for two minutes, or until chard begins to wilt. Remove lid. Add lemon juice and stir again. Continue cooking for two more minutes. Remove from heat and transfer to a plate.
To cook salmon and potato cakes, heat remaining 4 tbsp. olive oil in same pan used for Swiss chard. Carefully add cakes to pan and cook for about five minutes per side, until golden on both sides. Transfer to plate with Swiss chard.
In small bowl, combine yogurt and remaining 1 tbsp. dill and 1 tsp. lemon zest. Place about 1 tsp. of yogurt mixture on top of each salmon and potato cake. Serve remaining yogurt on side.
