Roasted Butternut and Spinach Salad

Using salad ingredients with bold flavors—such as squash and radicchio—allows you to go light on the dressing. The simple combo of lemon juice, honey, oil, and seasonings adds tang for just 55 calories per serving.

Ingredients
3/4 lb precut butternut squash cubes
(3/4") or 1/2 med butternut squash, peeled, seeded, and cubed
(2 c) 1 lg red bell pepper, cut into 3/4" pieces
2 tbsp extra virgin olive oil, divided
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 tbsp freshly squeezed lemon juice (about 1 lemon)
2 tsp honey
1/4 small red onion, chopped, about 1/4 cup
4 cup loosely packed baby spinach
1 small Gala or Golden Delicious apple, cored and thinly sliced
1 cup thinly sliced radicchio
1/2 cup unsalted sunflowerseed kernels, MUFA

Directions
1. Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.

2. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes.

3. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, sunflower seeds, and squash mixture and toss to combine.

Nutritional Facts per serving
Calories 244.3 cal
Fat 15.3 g
Saturated fat 1.9 g
Cholesterol 0 mg
Sodium 337.3 m
Carbohydrates 26.2 g
Total sugars 10.7 g
Dietary fiber 7.1 g
Protein 5.1 g

Courtesy of Rodale Healthy Recipe Finder.

Honey-Wheat Pizza with Pear-Prosciutto Salad

Ingredients

1 cup warm water (100° to 110°)
1 tablespoon honey
2 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons dry yeast
9 ounces all-purpose flour (about 2 cups)
2 19/50 ounces whole-wheat flour (about 1/2 cup)
3/4 teaspoon kosher salt
Cooking spray
1 1/2 cups (6 ounces) crumbled goat cheese
1 tablespoon cornmeal, divided
4 cups fresh mâche or baby spinach
2 teaspoons chopped fresh thyme
2 teaspoons fresh lemon juice
1/2 teaspoon freshly ground black pepper
3 ounces very thinly sliced prosciutto, chopped
2 ripe Starkrimson or red Bartlett pears, cored and thinly sliced

Preparation
1. Combine 1 cup warm water, honey, and 1 teaspoon oil in a small bowl, stirring with a whisk. Stir in yeast; let stand 10 minutes. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and salt in a food processor, and pulse 2 times or until blended. Add yeast mixture, pulsing to combine (dough will feel sticky). Turn dough out onto a floured surface; knead lightly 3 to 4 times.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If the indentation remains, dough has risen enough.) Punch dough down; cover and let rest 10 minutes.
3. Preheat oven to 450°.
4. Place a baking sheet in oven. Roll dough into a 14-inch circle on a floured surface. Brush dough evenly with 1 tablespoon oil, and sprinkle evenly with cheese. Place dough on a baking sheet sprinkled with 1 tablespoon cornmeal. Transfer dough carefully to preheated pan; bake at 450° for 12 minutes or until crust is crisp and golden. Combine remaining 2 teaspoons oil, mâche, and the remaining ingredients; toss to combine. Arrange salad over crust.

Ann Taylor Pittman, Cooking Light
OCTOBER 2011

Eggplant Dip (Baba Ghanouj)

Ingredients

1-2 globe eggplants (totaling 2 lbs)
3 Tbsp extra virgin olive oil
2-3 Tbsp roasted tahini (sesame paste)
1-2 garlic cloves (more or less depending on how garlicky you want your baba ghanouj to be), finely chopped
1 teaspoon ground cumin
Juice of one lemon - about 2 1/2 tablespoons
Salt and cayenne pepper to taste
1 Tbsp chopped parsley

Instructions

1a Oven method Preheat oven to 400°F. Poke the eggplants in several places with the tines of a fork. Cut the eggplants in half lengthwise and brush the cut sides lightly with olive oil (about 1 Tbsp). Place on a baking sheet, cut side down, and roast until very tender, about 35-40 minutes. Remove from oven and allow to cool for 15 minutes.

1b Grilling method Preheat grill. Poke the eggplants in a few places with a fork, then rub the eggplants with 1 tablespoon of the olive oil. Grill over high heat, turning as each side blackens. Put the charred eggplants in a paper bag, close the bag and let the eggplants steam in their skins for 15-20 minutes.

2 Scoop the eggplant flesh into a large bowl and mash well with a fork. Combine the eggplant, minced garlic, remaining olive oil (about 2 Tbsp), tahini, garlic, cumin, 2 Tbsp of the lemon juice, the salt, and a pinch of cayenne. Mash well. You want the mixture to be somewhat smooth but still retaining some of the eggplant's texture.

You can use a food processor to make baba ghanouj, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.

3 Allow the baba ghanouj to cool to room temperature, then season to taste with additional lemon juice, salt, and cayenne. If you want, swirl a little olive oil on the top. Sprinkle with fresh chopped parsley.

Serve with pita bread, crackers, toast, sliced baguette, celery, or cucumber slices.

Yield: Serves 4-8 as an appetizer.

Source: SimplyRecipes 

Refrigerator Pickles

Audrey's Pickles

1 pound medium cucumbers
3 cloves garlic
½ teaspoon black peppercorns
½ teaspoon whole mustard seed
1 teaspoon fresh dill weed
1 whole dried bay leaf
2/3 cup organic light brown sugar
6½ tablespoons white distilled vinegar
6½ tablespoons white-wine vinegar
¾ cup water

1. Cut the cucumbers into spears or slices and place in a 2-quart container or jar with a lid. Add the garlic, peppercorns, mustard seed, dill weed, and bay leaf.

2. Stir together the brown sugar, vinegars, and water until all the sugar is dissolved. Pour the vinegar mixture over the cucumbers and shake the jar well to combine. Cover and chill. For fullest flavor, wait at least 24 hours before serving. These pickles will keep up to 3 months in the refrigerator.

Makes 2 quarts (about 18 servings)

Source: Organic Gardening magazine

Green tomato salsa

2 lbs green tomatoes
2 oz jalapeno
2 oz sweet banana pepper
2 oz hot banana pepper
4 oz yellow onion
2 oz garlic cloves
1 oz fresh cilantro
1 oz fresh mint
2 Tbsp cumin seed (toasted)
2 Tbsp coriander seed (toasted)
Juice of 2 limes
Salt and pepper to taste
Puree all the ingredients in a blender or food processor.

Read more: http://host.madison.com/entertainment/dining/article_30742c84-b482-11e0-b904-001cc4c002e0.html#ixzz1T1MyxEBG

Rhubarb-Ginger Jam

Ingredients:
4 cups diced fresh rhubarb
3 cups sugar
3 tablespoons finely chopped candied ginger
2 tablespoons lemon juice

Preparation:
Combine rhubarb, sugar, ginger, and lemon juice in a large saucepan; let stand until sugar is moistened by juices, about 20 minutes. Place over medium-high heat and cook, stirring often, until thick and clear, about 15 minutes.

Makes about 3 half-pints of rhubarb jam.

Peanut sauce

1/4 cup honey
1/4 cup smooth peanut butter
1 tablespoon crunchy peanut butter (optional)
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Just combine ingredients together in a bowl.

It does seem a bit thin at first, but when we threw it into the sautee pan with veggies, it thickened right up. It also says it thickens after sitting for a bit.

Source: Jim and Jess Braun