Simple Roasted Butternut Squash

Ingredients

• Servings: 4
• 1 butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• toss butternut squash with olive oil and garlic in a large bowl. season with salt and black pepper. arrange coated squash on a baking sheet.
• roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

roasted squash soup

Ingredients

• Servings: 6
• 1 1/2 pounds butternut squash, halved and seeded
• 1 acorn squash, halved and seeded
• 1/2 small spaghetti squash, halved and seeded
• 3 tablespoons butter
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger root
• 1 teaspoon curry powder
• 2 tart green apples - peeled, cored and chopped
• 2/3 cup
• 5 cups vegetable broth
• salt and pepper to taste
• 1 pinch cayenne pepper, or to taste

Recipe

Preparation Time: 10 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 20 mins


• preheat oven to 400 degrees f (200 degrees c).
• place the squash, cut side down, on baking sheets and roast for 45 minutes, or until flesh is soft. scoop out the flesh into a large bowl.
• in a medium saucepan over medium heat, melt the butter. saute the onion, stirring frequently, for 5 minutes or until tender. stir in the garlic, ginger and curry powder and cook 1 minute. add the apples and and simmer for 10 minutes, or until apples soften.
• puree batches of the squash flesh and broth in a food processor or blender. transfer the squash puree to a large saucepan. puree the apple/ mixture and stir into pureed squash.
• heat over medium heat and season with salt, pepper and cayenne, to taste.

roasted brussels sprouts

Ingredients

• Servings: 6
• 1 1/2 pounds brussels sprouts, ends trimmed and yellow leaves removed
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr


• preheat oven to 400 degrees f (205 degrees c).
• place trimmed brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. seal tightly, and shake to coat. pour a baking sheet, and place on center oven rack.
• roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. reduce heat when necessary to prevent burning. brussels sprouts should be darkest brown, almost black, when done. adjust seasoning with kosher salt, if necessary. serve immediately.

Honey Almond Chicken

Ingredients

• Servings: 6
• 6 bone-in chicken parts
• 1/2 cup butter
• 1 large onion, chopped
• 1/4 cup honey
• 1/4 cup slivered almonds
• 1/4 cup lemon juice

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 25 mins


• preheat oven to 350 degrees f (175 degrees c). arrange chicken parts in a baking dish.
• melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. pour over the chicken, coating each piece.
• cover dish with aluminum foil. bake chicken 30 minutes in the preheated oven. remove foil, and continue baking 30 minutes, until chicken juices run clear.

Enchiladas Verdes

Ingredients

• Servings: 9
• 2 cloves garlic
• 3 serrano peppers
• 1 pound small green tomatillos, husks removed
• 1 cup vegetable oil for frying
• 9 corn tortillas
• 3 cups water
• 4 teaspoons chicken bouillon granules
• 1/2 store-bought rotisserie chicken, meat removed and shredded
• 1/4 head iceberg lettuce, shredded
• 1 cup cilantro leaves
• 1 (8 ounce) container mexican crema, crema fresca
• 1 cup grated cotija cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• cover a large griddle with aluminum foil and preheat to medium-high.
• cook the garlic, serrano peppers, and tomatillos on the hot griddle until toasted and blackened, turning occasionally, about 5 minutes for the garlic, 10 minutes for the peppers, and 15 minutes for the tomatillos. remove to a bowl and allow to cool.
• heat oil in a small, deep skillet to 350 degrees f (175 degrees c). using kitchen tongs, fry the tortillas individually, turning them once. they shouldn't be in the hot oil for more than 5 seconds per side. remove excess oil with paper towels and keep warm. remember that the hotter the oil, the less that the tortillas will absorb.
• place the toasted garlic, serrano peppers, tomatillos, and the water in a blender and blend until smooth; pour into a saucepan over medium heat and bring to a boil. dissolve the chicken bouillon into the mixture, reduce heat to medium-low, and cook at a simmer until slightly thickened, about 10 minutes. the sauce shouldn't be too thick.
• soak three tortillas in the sauce, one at a time, for a few seconds, fill them with shredded chicken, sprinkle the meat with some of the sauce, roll them and place them seam side down on a pasta bowl. spoon a generous amount of sauce over them and top them with lettuce, cilantro, crema, and cotija cheese. pour a little more sauce over the whole thing if desired. repeat the procedure twice more. serve immediately.

Salmon With Caramelized Leeks

Ingredients

• Servings: 4
• 4 leeks
• 2 tablespoons butter
• 1 tablespoon brown sugar
• 3 carrots, cut into matchsticks
• kosher salt to taste
• 2 pounds salmon fillets
• 2 teaspoons olive oil
• kosher salt and ground black pepper to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat an oven to 425 degrees f (220 degrees c). line a baking sheet with foil, and spray with cooking spray.
• trim away the root end, tough outer leaves, and dark green tops of the leeks. cut the leeks lengthwise into quarters, then crosswise into thirds. wash the leeks well to remove any grit, and drain in a colander.
• melt the butter in a large skillet over medium-high heat, and cook and stir the leeks until they have started to soften, about 5 minutes. sprinkle the leeks with brown sugar, and cook until they turn brown, 15 to 20 minutes. stir in the matchstick carrots, sprinkle with kosher salt, and cook and stir until the carrots are tender, about 5 minutes.
• place the salmon on the prepared baking sheet, rub the fillets with olive oil, and sprinkle with salt and pepper. roast the salmon until the flesh is opaque and flakes easily but isn't dry, about 10 minutes per 1 inch of thickness. remove the cooked fillets to plates, and top each fillet with 1/4 of the caramelized leeks and carrots.

Artichoke & Spinach Dip Restaurant Style

Ingredients

• Servings: 12
• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 1 hr 15 mins


• preheat oven to 350 degrees f (175 degrees c).
• place garlic in a small baking dish. bake in the preheated oven 20 to 30 minutes, until soft. remove from heat. when cool enough to touch, squeeze softened garlic from skins.
• in an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, alfredo-style pasta sauce, mozzarella cheese, parmesan cheese, and cream cheese.
• bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. serve warm.