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:

1. Sauté peeled and thinly sliced Japanese eggplant in olive oil; reserve.

2. 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.

3. Spoon onto baguette slices and place mozzarella slice on top. Sprinkle with salt and pepper.

Butternut Squash and Pomegranate Quinoa Salad

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:

1. Preheat oven to 400 F. Spray a baking sheet with olive oil.

2. 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.

3. While squash is roasting, prepare the quinoa according to the package.

4. In a bowl, combine the squash, quinoa, and remaining ingredients. Sprinkle goat cheese on top.

Sweet Spaghetti Squash

PC: ASweetPeaChef.com

Ingredients:

  • 1 Spaghetti Squash

  • 6 Tablespoons of butter

  • 1/4 Cup Brown Sugar

  • 1/2 teaspoon Cinnamon

Preparation:

1. 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.

2. 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.

3. Using a fork, scrape out the inside of the squash to form strands.

4. Place all of the squash strands into a large bowl and toss with butter, brown sugar, cinnamon.  Serve hot.

Spaghetti Squash with Marinara Sauce

PC: FromTheBartoliniKitchens.com

Ingredients:

  • 1 Spaghetti Squash

 

  • 2 Cups Marinara Sauce

  • Salt and Pepper to taste

Preparation:

1. 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.

2. 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.

3. Using a fork, scrape out the inside of the squash to form strands.

4. Place all of the squash strands into a large bowl and toss marinara sauce , salt and pepper.  Serve hot.

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!

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:

In a large bowl, whisk together the vinegar, mustard, sugar/honey, and olive oil. Add arugula, parsley, and cheese. Toss and serve.