Fall Dishes

Red Cabbage Salad

PC: SparkPeople.com

 

 

 

 

 

 

 

 

Ingredients:

  • Small head of red cabbage, shredded

  • 3 or four 4 spring onions, thinly sliced

  • 1 or 1 1/4 package dried ramen noodles, broken into bite-size pieces

  • 1/3 cup sesame seeds

  • 1/2 cup sliced almonds

  • 1/3 cup vegetable or canola oil

  • 3 to 4 tablespoons Soy sauce

  • 2 to 3 tablespoons sugar

Preparation:

In a large mixing bowl: add sugar, soy sauce, and oil. Mix well. Add remaining ingredients and stir to combine. Enjoy!

A Twist on Sushi

PC: PagingFunMums.com

Ingredients

  •    1 Whole Wheat Tortilla

  •    1 tbsp Nutella

  •    1 Banana

Preparation:

Lay tortilla on cutting board and layer with Nutella. Place banana on chocolate coating. Roll the wraps as you would a sushi roll or burrito. Cut into 2 cm sections, Enjoy!

 

Tomato and Herbed Cream Cheese Sandwich

PC: Anna Ng


Ingredients:

  • 2 slices whole wheat bread

  • 4 slices tomato (more or less depending on preference)

  • 2 Tbs cream cheese, plain

  • 1 garlic clove, chopped

  • 1 tsp olive oil

  • 1 Tbs Basil, finely chopped

  • 1 handful of arugula

Preparation:

Combine cream cheese, olive oil, basil, and garlic in a small bowl to make the herbed cream cheese spread; mix well. To assemble sandwich: spread herbed cream cheese on each slice of bread, then top one slice with tomatoes and arugula. Combine the two halves and enjoy!

 

Cucumber and Radish Salad with Greek Yogurt Dressing

 

CucumberRadishSaladTitle.jpg

PC: LaurenDaMarie.com

Ingredients: 

  • 2 cups cucumbers, chopped

  • 1 cup radishes, chopped

  • 1/3 onion, thinly sliced

  • 1/4 cup Greek yogurt, plain

  • 1 handful of dill, finely chopped

  • Juice of 1/2 lemon

  • 1 tsp sugar

  • Salt, to taste

Preparation:

In mixing bowl, combine yogurt, lemon juice, sugar, salt, and dill. Mix well. Add onions, cucumbers, and radishes; mix well to evenly coat the vegetables with the greek yogurt dressing. Serve and enjoy!

 

Spaghetti Squash Salad

PC: Recipes.com

Ingredients

  • 4 Cups Cooked Spaghetti Squash (one large squash)

  • 6 Sliced Jumbo Black Olives (add more to taste)

  • 1/2 Cup Chopped Green Pepper

  • 3 Tbsp Chopped Fresh Chives

  • 3 Tbsp. Olive Oil

  • 1 Tbsp. Balsamic Vinaigrette

Preparation:

Chop peppers and chives and slice olives. When squash is cooled, remove from shell and mix everything together. Salt and pepper to taste.

Note: Makes four 1 cup servings.

 

Butternut Squash and Pomegranate Quinoa Salad

2014-12-09-IMG_0171.JPG

PC: HuffingtonPost.com

Ingredients:

  • 2 Cups Butternut Squash (1/2 inch cubes)

  • 2 Tablespoons Extra Virgin Olive Oil

  • 1 Cup Quinoa (Uncooked)

  • 2 Cups Water

  • 1 Pomegranate Seeds

  • 2 teaspoons Chopped Fresh Sage

  • ¼-1/2 Cup Crumbled Goat Cheese

  • Salt and Pepper to taste

Preparation:

Preheat oven to 400 F. Spray a baking sheet with olive oil. Toss the squash with the olive oil and salt and spread in a single layer on the baking sheet. Roast for about 20 min, or until tender, tossing after 10 min. While squash is roasting, prepare the quinoa according to the package. In a bowl, combine the squash, quinoa, and remaining ingredients. Sprinkle goat cheese on top.

 

Arugula Basil Salad

Screen Shot 2015-10-24 at 9.42.36 AM

PC: Anna Ng

Ingredients:

  • 1 Tablespoon Balsamic Vinegar

  • 1 Teaspoon Dijon Mustard

  • 1/2 Teaspoon sugar or honey

  • 1 Tablespoon Extra-virgin Olive Oil

  • 2 Cups Arugula

  • 1 Cup Fresh Basil

  • 1/2 Cup Fresh Parsley

  • 1/2 Cup Shredded Pecorino Romano Cheese (or any other hard cheese)

Preparation:

Whisk vinegar, mustard, sugar/honey, and olive oil in large bowl. Add arugula, parsley, and cheese. Toss and serve.

Fall Veggie Wrap

SerenityInTheStorm.com

 

 

 

 

 

 

 

Ingredients:

  • 1 Avocado, peeled, pit removed and sliced

  • 1 Tomato, sliced

  • 1 Small Cucumber, sliced

  • 1 Small Red Pepper, cored, de-stemmed and sliced

  • 1 Container of Radish Sprouts

  • Several Leaves of Lettuce (Arugula, Romaine, Red Leaf, etc.)

  • Whole Grain Tortillas or Flat Bread

  • Cream cheese

  • Pesto

Preparation:

Wash and dry all vegetables. Slice and set aside. Take bottled or homemade pesto and mix with cream cheese to desired taste. Spread pesto mixture onto tortilla or flat bread and add veggies to it. Roll and enjoy!

Spaghetti Squash with Marinara Sauce

PC: FromTheBartoliniKitchens.com

Ingredients:

  • 1 Spaghetti Squash

  • 2 Cups Marinara Sauce

  • Salt and Pepper to taste

Preparation:

Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish.  Bake at 350 degrees for an hour or until the shell of the squash is flexible and the inside is tender.  Let the squash cool for 10-15 minutes.  Using a fork, scrape out the inside of the squash to form strands.  Place all of the squash strands into a large bowl and toss marinara sauce , salt and pepper.  Serve hot.

Sweet Spaghetti Squash

PC: ASweetPeaChef.com

Ingredients:

  • 1 Spaghetti Squash

  • 6 Tablespoons of butter

  • 1/4 Cup Brown Sugar

  • 1/2 teaspoon Cinnamon

Preparation:

Cut squash in half lengthwise.  Scoop out the seeds then place the halves cut side down in a baking dish filled with enough water to cover the bottom of the dish.  Bake at 350 degrees for an hour or until the shell of the squash is flexible and the inside is tender.  Let the squash cool for 10-15 minutes.  Using a fork, scrape out the inside of the squash to form strands.  Place all of the squash strands into a large bowl and toss with butter, brown sugar, cinnamon.  Serve hot.

Sweet and Sour Japanese Eggplant Bruschetta

PC: RachelRayMag.com

Ingredients:

  • 4 Japanese Eggplants

  • Extra Virgin Olive Oil

  • 1 White Onion

  • 4 Tablespoons Honey

  • ½ Cup Vinegar

  • ½ Cup Tomato Sauce

  • 1 Medium Ball of Fresh Mozzarella

  • 1 French Baguette

  • Salt and Pepper to taste

Preparation:

Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve. In the same skillet cook thinly sliced onions. Deglaze with honey and vinegar. Add tomato sauce and reserved eggplant. Simmer for 10 minutes, let cool. Spoon onto baguette slices and place mozzarella slice on top. Sprinkle with salt and pepper.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s