8 cups cubed butternut squash (peeled and seeded), about 3 lbs of peeled cubes
2 tbsp extra virgin olive oil
2 tbsp maple syrup
1/2 tsp salt
1/2 tsp cinnamon
2 pinches cayenne
Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to prepare squash for roasting, see this post: All About Butternut Squash Line 2 baking sheets with foil (optional– protects baking sheet when the sugars caramelize so it won’t be sticky/hard to clean). Spread out the cubes on the baking sheets.
Drizzle the squash on each baking sheet of squash with 1 tbsp olive oil and 1 tbsp maple syrup (2 tbsp olive oil and 2 tbsp maple syrup total).
Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne (1/2 tsp salt, 1/2 tsp cinnamon, 2 pinches cayenne total).
Toss the squash on the sheets with clean hands to coat evenly.
Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown– careful, it will brown very fast– don’t let it burn!). Serve warm.
1 medium (8 ounce) yellow or russet potato, scrubbed clean and chopped
1 garlic clove, minced
1/2 teaspoon kosher salt
2 cups vegetable stock, chicken stock, or water
1/2 bunch kale (6 to 8 big leaves)
1 teaspoon lemon juice or cider vinegar
1 to 2 large eggs, depending on your appetite
Salt and pepper
Grated Parmesan cheese, extra-virgin olive oil, or yogurt, to serve
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more broth soup is desired.
To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.
Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-04 14:38:452016-09-04 14:38:45Kale and Potato Soup with Poached Eggs
Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
Place 1 tortilla on a clean work surface. Spread a quarter of the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 3 tortillas. Serve immediately.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-09-04 14:37:442016-09-04 14:37:44Salmon, Kale Caesar Wraps
Maple Cinnamon Roasted Butternut Squash
Maple Cinnamon Roasted Butternut Squash
Preheat oven to 425 degrees. If you are breaking down a whole butternut squash for this recipe rather than buying the prepared, peeled cubes, you will need a large squash (or two smaller squashes) totaling about 3 lbs. 3 oz. in weight to produce the correct amount of peeled cubes. For details on how to prepare squash for roasting, see this post: All About Butternut Squash Line 2 baking sheets with foil (optional– protects baking sheet when the sugars caramelize so it won’t be sticky/hard to clean). Spread out the cubes on the baking sheets.
Drizzle the squash on each baking sheet of squash with 1 tbsp olive oil and 1 tbsp maple syrup (2 tbsp olive oil and 2 tbsp maple syrup total).
Sprinkle each baking sheet evenly with 1/4 tsp salt, 1/4 tsp cinnamon and a pinch of cayenne (1/2 tsp salt, 1/2 tsp cinnamon, 2 pinches cayenne total).
Toss the squash on the sheets with clean hands to coat evenly.
Roast the sheets of squash for about 30 minutes, switching the baking sheets on their racks halfway through cooking, till the largest piece of squash is tender all the way through. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1-2 minutes longer to caramelize (the squash should be golden brown– careful, it will brown very fast– don’t let it burn!). Serve warm.
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Kale and Potato Soup with Poached Eggs
Kale and Potato Soup with Poached Eggs
Combine the chopped potato, garlic, salt, and stock (or water) in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to simmer.
While the potatoes start to cook, chop the kale. Remove any thick, tough stems and chop them into small pieces. Add the chopped stems to the pot with the potatoes and simmer for 2 minutes.
Stack the leaves of kale on top of each other. Slice them crosswise into thin ribbons, and add them to the pot with the potatoes and kale stems. If necessary, add more stock or water to the pot to just about cover the kale.
Cover the pot and let the soup cook for 8 to 10 minutes. The soup is ready when the potatoes are easily pierced with a fork, and when a ribbon of kale has become tender, but has not yet become stringy or pulpy. Stir in the lemon juice or vinegar. Taste and season with more salt and fresh cracked pepper. Also add more stock or water if a more broth soup is desired.
To finish, crack the eggs into measuring cups, and then gently slide them into the soup. Ladle some of the soup broth on top of the eggs to submerge them. Put the lid back on the pot and cook for 4 minutes. When done, the whites of the eggs should be opaque, but the yolk should still be soft. If the eggs break into the soup before they are poached, just use a fork to swirl them into the soup, like egg drop soup.
Carefully spoon the eggs into a soup bowl. Ladle the soup on top. Finish with a sprinkle of Parmesan cheese, a drizzle of olive oil, or a spoonful of yogurt.
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Salmon, Kale Caesar Wraps
Salmon and Kale Caesar Wraps
Place the kale, Parmesan, and Caesar dressing in a large bowl and toss until the leaves are evenly coated with the dressing. Add the salmon, use a fork to break it into flakes, and toss to combine.
Place 1 tortilla on a clean work surface. Spread a quarter of the filling horizontally, slightly below the center of the tortilla. Roll the wrap tightly by folding the sides over the filling, then rolling from the bottom up. Repeat with the remaining 3 tortillas. Serve immediately.
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