1 bunch scallions, thinly sliced
1/2 bunch cilantro, leaves and tender stems only
4 garlic cloves, chopped
1 lemon zested
1 lime zested
1 orange zested
1/2 cup lime juice
1/2 cup orange juice
1/2 cup lemon juice
1 tablespoon kosher salt
2 pounds chicken breast
Blend all ingredients for marinade. Place rinsed chicken and marinade in sealed bag and refrigerate for 10-12 hours or more if needed. Preheat to 400˚. Place breasts in baking dishes, cover with foil and bake 45-50 minutes.
Adapted from Bon Appetit
1 quart tomatillos
1/2 white/yellow onion
1 green pepper (deseed)
10 jalapeños (derib, lightly deseed)
4 garlic cloves
1/2 teaspoon salt
1 tablespoon olive oil
1 tablespoon lime juice
Dehusk, boil tomatillos 5 minutes covered in saucepan. Remove w/ slotted spoon, slice. Chop all ingredients. Combine and blend.
Yield: 2 servings
1 acorn squash
organic maple syrup
1 sweet potato
1/4 small red onion
4-6 garlic cloves
1 cup spinach
1/2 bok choy stalk; about 4-6 full leaves and stems
1 jalepeno pepper
1 banana pepper
1 small red apple, peeled, cored, and chopped
Salt and pepper to taste
- Preheat oven to 425 degrees. Cut the acorn squash in half and scoop out the guts and seeds, but leave the flesh. Place the halves on a cookie sheet lined with foil, cut side face up. Brush with olive oil and add salt and pepper to taste. Peel and chop sweet potato into 1/2 inch chunks. Toss with olive oil, maple syrup and add salt to taste. Place on a lined cookie sheet. Place squash and potatoes in oven and roast for 25 minutes. Check potatoes halfway through to stir and toss.
- Chop and combine the onion and garlic with olive oil in a saucepan. Sauté over medium heat for a few minutes. Add peppers and chopped stems of bok choy and sauté for a 1-2 minutes. Turn heat to low and add chopped spinach and leaves of bok choy til slightly wilted. Add salt and pepper to taste. Remove from heat and set aside.
- Remove squash and potatoes from oven. Stir roasted potatoes and apples into sautéed mixture. Divide into squash halves.
- Place squash back into oven for 15-20 minutes until tops are slightly browned.
Optional: Sautee chopped chicken and add to filling.
Adapted from Mrs Healthy Ever After
2 pounds kale greens
1/8 cup olive oil
4 cloves garlic, minced
Trim the stems off kale and chop.
Heat the oil in a skillet and saute the garlic for one minute.
Add the kale, a few handfuls of leaves at a time, and saute until tender, for about 10 minutes. (Do not overcook.)
One 3-pound butternut squash-peeled, seeded and cut into 1-inch cubes
2 tablespoons extra-virgin olive oil
12 sage leaves or 3 T dried crushed sage
Kosher salt and freshly ground pepper
Preheat the oven to 425°
In a large bowl, toss the butternut squash with the olive oil and sage and season with salt and pepper.
Spread the squash on a baking sheet in a single layer and roast in the oven for about 40 minutes, until tender and lightly browned, tossing once half-way through.
Transfer to a bowl and serve.
1 large delicata squash
1/2 red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1 teaspoon fresh ground pepper
Preheat oven to 425 degrees and line an insulated baking sheet with aluminum foil.
Wash the squash and slice in half vertically and scoop out the seeds with an ice cream scoop. Slice into 1/4-inch sections.
Toss the squash with half of the onions, and full amounts of the oil, vinegar, salt and pepper making sure that there is just enough oil to coat. Place the squash in a single-layer on the prepared baking sheets and roast for about 30 mins, turning them over halfway through. The squash should be fully cooked and lightly browned on each side.
Arrange arugula on a plate. Add remaining sliced onions and additional sprinkle salt, pepper, and balsamic to taste. Top with hot squash.
via Bon Appetit
1 1/2 pounds butternut squash, peeled, cut into 3×1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2×3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar
Preheat oven to 350° Spray large rimmed baking sheet with nonstick spray. Combine squash, rutabagas, and sweet potatoes in large bowl. Add oil and cayenne and toss to coat. Sprinkle with salt and pepper. Spread vegetable mixture on prepared baking sheet. Roast until vegetables are tender, stirring and turning occasionally, about 1 hour. DO AHEAD: Vegetables can be prepared 4 hours ahead. Let stand on baking sheet at room temperature. Rewarm in 350° oven until heated through, about 15 minutes.
Transfer vegetable mixture to bowl. Add red onion, chives, and vinegar; toss to blend. Season with salt and pepper.