RECIPE: Delicata Squash Salad

I’ve been wondering what to do with those gorgeous yellow and green-striped squash I’ve been seeing hanging around the supermarket.

Per my usual, I’m either gonna grind it up (smoothie) or green it up (salad).  In this case, I chose to green it up! Not the most simple recipe ever, but if you cook and boil while you chop, it only takes a few more than 20 minutes. And there’s plenty to go around or last all week in the fridge.
delicata squash

INSRTUCTIONS:

Preheat oven to 400

Slice Delicata Squash longways and spoon out seeds

Slice squash in to 1/4 inch slices

In a baking dish toss with olive oil and sea salt and ground pepper

Option to add chopped tomato to dish

Cook for 15-20 minutes, tossing 1/2 way through.

Boil 1 cup quinoa with 2 cups water, turn to med heat and cook until water is gone

Slice 3 organic celery sticks

Chop one organic orange or red pepper

In a large salad bowl Combine:

Cooked Quinoa, chopped veggies, 3 cups organic spinach.

Once squash is cooked and soft, add to salad.

Use olive oil, and salt and pepper to taste, or add ~ 1/2 bottle Annie’s Goddess Salad dressing

 

 

RECIPE: Sun Dried Tomato and Quinoa Veggie Burgers

 Sometimes, you just want a BURGER. But, other times you just a need a protein-acious, patty that will satisfy but keep you in the health zone.  Veggie patties are a stupendous way to start or finish your day. Sure you can buy the over-priced, bland, wheat-filled, hockey puck veggie burgers. Or you can make these lil ladies! Eat as a patty, pair with eggs, crumble over a salad or dunk in your soup!

Quinoa Veggie Burgers

Makes approximately 8-10 patties.

Preheat oven to 375

In a medium-sized mixing bowl combine:

1 cup quinoa (cooked: boil 2 cups water, 1 cup quinoa until water is gone ~ 10 minutes, add a bouillon cube for flavor)

1 egg (farm fresh, hormone and cage free of course!)

4 oz tofu (squeeze it to crumble it in)

1/4 cup shaved/grated or finely chopped red onion

1/4 cup chopped sun-dried tomato

1/4 cup arugula chopped (just grab a handful and chop)

1/2 cup Red Mill flour (not processed)

1 Tbsp olive oil

1 tsp thyme

2 dashes sea salt

2 dashes ground pepper

On an olive oil greased pan, scoop palm-sized amount of ‘batter’ and gently flatten each one.

Bake for 15-20 minutes.

Eat right away or store in fridge with wax paper between patties. Pop them in the toaster over on 350 for ~ 3 minutes to reheat all week. Taste great atop a salad with dressing, by themselves, or with mustard, ketchup and onion!