Cold Marinated Beet, Hazelnut & Arugula Salad with Roasted Acorn Squash

I had every intention of editing this picture until I noticed that somehow (and yet, not surprisingly) my dog's tongue caught some photo action, resting it's against the place that I take these shots.
There's no way around it, I can't stand cooked beets! I've tried each and every way possible and I still can't get the taste of dirt of out of my mouth. But thanks to my persistence and refusal to admit I didn't like beets, I tried them raw and fell in love. I would have never expected to be able to eat them raw, but when finely shaved or shredded, they add a wonderful, crisp bite to any salad. Here I decided to marinate them in a little maple and thyme before adding them to my hearty fall salad.

One Year Ago Today Delica Squash, Pumpkin Seeds, Mint & Shaved Fennel

Sweet red beets, baby arugula, toasted hazelnuts, tangy pomegranate seeds and tender roasted butternut squash tossed lightly with oil and vinegar.

Cold Marinated Beets
1 small beet, peeled
3 tbl extra virgin olive oil
2 tbl maple syrup
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper

Use a vegetable peeler to shave off thin slices of raw beet. Toss with the remaining ingredients and marinate for at least 30 minutes in the fridge. Drain from liquid before serving.

Arugula Salad with Roasted Acorn Squash
1 acorn squash, small dice
1 shallot, thinly sliced
2 tbl extra virgin olive oil
1/4 tsp red pepper flakes
1/4 tsp dried thyme
salt and pepper
4 cups baby arugula
1/2 cup pomegranate seeds
1/4 cup toasted hazelnuts, roughly chopped
dressing- evoo, balsamic, salt and pepper, to taste

Preheat the oven to 425.
Toss the diced squash and shallots with 2 tbl olive oil, red pepper flakes, thyme, salt and pepper. Roast in a single layer on a baking sheet for 25 minutes until tender with caramelized edges.
Combine the arugula, pomegranate seeds, hazelnuts, squash and beets and toss together.
Lightly dress the salad with olive oil, balsamic, salt and pepper.

Egg In A Basket

Egg In A Basket, Toad In The Hole, Bird's Nest...One Eyed Monster? How many names for the same thing can one dish have? Egg In A Basket seemed the most notable to me, hence my decision to call it that despite the lack of actual eggs. Traditionally an egg baked in the middle of a piece of toast, my version has much more flavor with tons of veggies. My tofu 'egg' mixture bakes up fluffy and soft, a perfect contrast to crunchy breakfast hash.

Fluffy tofu 'eggs' and asparagus baked inside roasted acorn squash with maple syrup, thyme and a pinch of cayenne. Served with a side of breakfast hash with chard, roasted mushrooms and potatoes.

Egg In A Basket
roasted squash-
1 acorn squash, cut into 4 thick rings, seeds removed
3 tbl extra virgin olive oil, divided
2 tbl maple syrup
1 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cayenne
1 bunch asparagus, tips only

Preheat the oven to 425. Grease a baking sheet.
Toss the squash rings in 2 tbl of olive oil, maple syrup, thyme, salt, pepper and cayenne. Place on the baking sheet then fill each hole with the tofu mixture. Place 3-4 asparagus tips in each hole. Drizzle the tops with the remaining 1 tbl of oil and an additional sprinkle of cayenne. Bake for 20 minutes until the squash is fork tender. Place under the broiler for a couple of minutes to crisp up all the edges.

tofu 'egg'-
8 oz firm tofu
2 tbl extra virgin olive oil
1 tbl nutritional yeast
1 tbl cornstarch
1 tbl vegetable broth
1 tsp dijon mustard
1 tsp turmeric
1 tsp garlic powder
1/2 tsp dried thyme
1/4 tsp cayenne
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients in a blender and blend until smooth. The mixture will be very thick. Divide between the four squash rings.

Red Chard & Shittake Hash
1 large russet potato, medium dice
3 tbl extra virgin olive oil, divided
1 bunch red chard, stems-small dice, leaves-roughly chopped
1 cup shiitake mushrooms, halved
salt and pepper

Preheat the oven to 425.
Toss the potatoes with 1 tbl of olive oil and bake for 10 minutes. Add the chard stems and leaves, mushrooms, remaining olive oil and season with salt and pepper. Roast for 15 more minutes, tossing once half way.

Minestrone in Roasted Acorn Squash

What's better than hearty soup in a bowl you can eat as well? Nothing!

Cannellinni beans, carrots, green beans and red potatoes in a roasted tomato broth, simmered with fresh thyme and served in a sweet, roasted acorn squash.

Minestrone

2 tbl extra virgin olive oil
1 white onion, small dice
1 carrot, small dice
1 celery stalk, small dice
2 small red potatoes, medium dice
3 garlic cloves, minced
1 cup chopped chanterelles
2 tbl fresh chopped thyme
1 tbl sea salt
1 tbl pepper
1 tsp red pepper flakes
1 tbl dried rosemary, crushed
1 cup green beans, cut into 1/2" pieces
1-15oz can cannellini beans, drained and rinsed
1-15oz can fire roasted tomatoes
4 cups vegetable broth
4 cups water

2 acorn squash
1/4 cup extra virgin olive oil
1/4 cup maple syrup
1 tsp sea salt
1 tsp pepper
1 tsp dried thyme

Preheat the oven to 450. Line a baking sheet with foil. Cut the acorn squash in half. Cut the bottoms of each of the squash off a bit to make the squash sit flat. Spoon out the guts and seeds on the inside. Drizzle all 4 halves with olive oil and maple syrup. Sprinkle evenly with salt, pepper and thyme. Roast for 30 minutes.

In a large stock pot, heat the oil over medium heat and saute the onions until soft and translucent, about 4 minutes. Add the carrots, celery and potatoes and cook until they start to soften, 10 minutes. Add the garlic, chanterelles and thyme and saute until the garlic is fragrant, 4 minutes. Add salt, pepper, red pepper flakes, rosemary and green beans and toss to coat. Cook 4 more minutes. Add the beans, tomatoes, broth and water, scraping the bottom of the pot to release the flavors that have stuck to the bottom. Bring to a boil, then reduce the heat and simmer for 30 minutes. Taste to season for more salt or pepper.