Recipes
Recipes
Course: Side or appetizer
If ever I had to name a junk food that I love, it would be fries. Greasy, salty, delicious fries. But, I know they aren't good for me. So, I can usually stave off my fry-cravings with some oven roasted veggies. For this, I used a Black Futsu winter squash. Use whatever squash you have and adjust roasting time accordingly.
INGREDIENTS
Wedges
- 1 organic Black Futsu squash, seeded and sliced into wedges (use another hard winter squash that you like)
- 2 to 3 Tablespoons Tuscan Blend Olive Oil [Buy Now]
- freshly ground salt
Dipping Sauce
(this makes more than you need, but it's a great marinade, too)
- 1/2 onion, peeled and diced
- 1-1/2-inch piece of fresh ginger, grated
- 1 large lemon, sliced into wedges
- 1 cup soy sauce
- 1/2 cup Honey Balsamic Vinegar [Buy Now]
PROCEDURE
DIPPING SAUCE
In a large, flat-bottom pan, heat olive oil. Add the onions and cook until they are translucent and beginning to caramelize. Add in the celery and carrots and cook for 5 to 6 minutes. Pour in the stock. Sprinkle in the spice blend; stir in the grated ginger. Fold in the cooked lentil and simmer until the liquid is completely absorbed. Stir in the Lemon Balsamic Vinegar and ginger juice and remove from the heat. Season to taste with salt and pepper.
WEDGES
Rinse and dry the greens and trim off the bottom. Thinly slice the stems and chiffonade the leaves.
In a large, flat-bottom pan over medium heat, heat olive oil. Add the shallots and spice blend. Cook until the shallots begin to soften, approximately 2 to 3 minutes. Add the chard stems and cook until they begin to soften, approximately 4 to 5 minutes. Add in the leaves and cook until wilted and tender, approximately another 5 minutes. Remove the pan from the heat and stir in the Lemon Balsamic Vinegar.
TO SERVE
Place cooked brown rice on an individual serving plate. Top the rice with greens. Spoon lentils over the greens. Garnish with preserved lemon slices. Serve immediately.