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Braised Yukina Savoy
Braised Yukina Savoy
INGREDIENTS
DIRECTIONS
Heat oil in a large pot. Add sliced onion and cook over medium heat until they start to soften. Add chopped yukina savoy and season with salt and pepper. Cover and cook until tender.
Optional: sauté 2 slices of bacon until crisp, remove from heat. Follow above directions and add bacon at the end of cooking time before serving. Optional: add some freshly squeezed lemon before serving
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Baked Acorn Squash with Apples
Baked Acorn Squash with Apples
INGREDIENTS
DIRECTIONS
Preheat oven to 350 degrees F and either grease a cookie pan or cover it with tin foil. Mix together the chopped apples, brown sugar, and melted margarine. Set aside. Cut the squash in half and scoop out the seeds. Place the squash cut side down on the prepared pan and bake for 25 minutes. Turn squash right side up and fill each half with apple mixture. Bake for another 20 minutes, or until the squash is tender. For extra flavor, add 1/4 cup chopped walnuts to apple mixture.
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Savory Roasted White Sweet Potatoes
Savory Roasted White Sweet Potatoes
INGREDIENTS
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Preheat oven to 400F and spray a large roasting pan with non-stick spray or mist with olive oil.
Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled) Cut sweet potatoes into pieces just over 1 inch and onions into pieces slightly smaller. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 35-40 minutes or slightly longer. (Stir a few times.)
Combine fresh-grated Parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with Parmesan-rosemary mixture. Serve hot.
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