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


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!