Bacon, Quinoa and Kale Stuffed Acorn Squash

Ingredients

• 1 large butternut squash 
• 1-2 teaspoons olive oil
• salt and pepper
• 12oz of thick cut bacon, cut into small pieces
• 2-3 cups loosely packed kale, chopped small
• 2 cups cooked red quinoa
• 1/4 tsp ground nutmeg
• 1/2 pound extra sharp white cheddar cheese, shredded
• 1-2 teaspoons dried thyme
• thinly sliced green onions (1-2) to garnish

Instructions

1. Preheat oven to 425 degrees. Cut squash lengthwise and remove seeds. Brush with olive oil and sprinkle with salt and pepper to taste. Roast for 40 minutes to an hour or until the flesh is tender. 
2. Meanwhile, in a large frying pan, cook bacon until crispy over medium-high heat. Remove and place on a paper towel lined plate to drain. Reserve 1 tablespoon of the bacon grease and saute kale in bacon grease over medium heat until wilted.
3. When squash is cooked through, remove from oven and reduce oven temperature to 375 degrees. Let squash cool slightly so it is cool enough to handle and then scoop out flesh, leaving a half-inch border around the edges. Place flesh of squash in a large bowl and mash up with a fork. Add cooked quinoa, bacon, kale, nutmeg, cheese, and thyme. Mix until well combined. Return this mixture to hollowed out squash and bake at 375 degrees for 30 minutes or until heated through and cheese is melted. Let sit for about 5-10 minutes and then cut into slices and serve, garnished with sliced green onions.

Zucchini Bread

Ingredients

1. 1 large zucchini, grated (about 1 3/4 cups)
2. 1/2 - 3/4 cup packed brown sugar or coconut sugar
3. 1 tablespoon organic cane sugar
4. 2/3 cup organic coconut oil
5. 2 teaspoons vanilla extract
6. 2 large eggs
7. 1 1/2 cups unbleached flour, (I use sprouted wheat)
8. 1/2 teaspoon baking powder
9. 1/2 teaspoon baking soda
10. 2 teaspoons ground cinnamon
11. 3/4 teaspoon ground nutmeg
12. 1/4 teaspoon ground ginger 
13. 1/8 teaspoon ground cloves
14. 3/4 teaspoon salt

Instructions

1. Preheat oven to 350 degrees. Lightly grease a 9-by-5-by-3-inch loaf pan, and set aside.
2. In a large bowl, whisk together sugars, vanilla, and eggs.
3. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
4. Add dry ingredients to wet ingredients, and stir to combine well. Stir in grated zucchini, and coconut oil.
5. Pour batter into greased pan, spreading evenly. Bake 45 to 55 minutes, or until a toothpick inserted in center of loaf comes out clean.
6. Cool in pan 10 minutes. Then cool completely on a wire rack before slicing.

Roasted Cauliflower and White Cheddar Soup

INGREDIENTS

• 1 head cauliflower
• 4 whole cloves garlic
• 2 tablespoons olive oil
• 1/2 cup diced yellow or white onion
• 1/2 teaspoon dried thyme (or 2 teaspoons fresh), finely chopped
• 1/2 teaspoon dried rosemary (or 2 teaspoon fresh), finely chopped
• 4 cups chicken stock
• 1/2 cup whole milk
• 6 ounces sharp white cheddar cheese, shredded (about 1 1/2 cups)
• Salt and pepper to taste
• Fresh parsley for garnish

DIRECTIONS

1. Wash and trim the cauliflower into bite-size pieces. Toss with the cloves of garlic and one tablespoon of the oil. Scrape the mixture onto a rimmed baking sheet and roast for 400 degrees F for 20-25 minutes until the cauliflower is crisp-tender and golden in spots (it will cook a bit longer in a later step). When the cauliflower comes out of the oven and has cooled a bit, give it another rough chop so that the pieces are even smaller.
2. Remove the garlic cloves and toss into food processor. They will just hang out there for a minute.
3. In a large pot or dutch oven, heat the remaining one tablespoon olive oil and add the onion, cooking until the onion is translucent, 4-5 minutes, stirring often. Add the thyme and rosemary. Cook for another minute.
4. Stir in the cauliflower and broth; bring to a simmer, cover and cook for 15 minutes.
5. Carefully ladle about half the soup (in batches, if needed) into the food processor with the garlic that you set aside earlier and puree until smooth. Stir the pureed soup back into the pot. Add the milk and the cheese.
6. Stir and cook on low heat until the cheese is melted. Do not allow this to boil or get too hot because you don't want the milk to separate and to curdle. Gag. Just thinking about that makes my stomach turn. Add salt and pepper to taste, if needed.
7. Ladle the soup into bowls and sprinkle with fresh parsley.

Curry Apple Chicken Salad

Ingredients:

½ cup homemade mayo

¾ teaspoon curry powder

¼ teaspoon ground cinnamon 

½ teaspoon sea salt

Fresh ground black pepper

½ medium lime

1 granny smith apple, cored, peeled and diced small

½ cup cilantro leaves, diced

3 scallions, diced

1-1 1/2 pounds cooked chicken breast, shredded

Instructions:

In a small bowl, combine mayo, curry powder, cinnamon, salt and pepper to taste.

In another small bowl, combine diced apple and juice of lime.  This step ensures that the apples won’t oxidize (or turn brown).

Shred chicken and add to a bowl.  Toss in apples, cilantro, and scallions and toss to combine.  Add curried mayo and stir to mix well.  Serve on a bed of salad greens or in a pita (we like these). Enjoy!

*I've never gotten salmonella from homemade mayo.  :) I always get high-quality eggs from pastured chickens though.  If raw eggs scare you then just use store-bought mayo. Homemade mayo keeps in the fridge for about a week longer if you add whey.