Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

Spinach, roasted butternut, pomegranate salad with cashews and maple mustard balsamic dressing

I made this salad last night for dinner and it was really good. I will try to document amounts here, but you can use whatever amounts of each ingredient that you like. Also, any nuts will probably work. I have a lot of cashews on hands, so that is what I used. Ditto the salad greens. I had spinach, so that is what I used, but anything you like will work.

For the salad:

Salad greens of choice

Cubed butternut squash, roasted at 375 for about 25 minutes until soft and beginning to brown

Pomegranate seeds

Cashews, roasted in a dry non-stick pan over medium-ish heat until brown

For the dressing (this is amount made enough for at least two plate-sized salads):

1 Tbsp Olive Oil

2 tsp Dijon Mustard

2 tsp Balsamic Vinegar

1 tsp Maple Syrup

Pinch Garlic Granules

Salt and Pepper

I layered my salad on big plate : spinach, then squash, then pomegranate, lastly cashews and drizzled the dressing over it all.

Quinoa Stuffed Delicata Squash

Finally something autumnal! The weather has cooled off at last, and I got lots of squash and some sage in the CSA this week, so I present stuffed squash. I used delicata, but you can use any winter squash like acorn or pumpkin or butternut...


1 delicata squash
1/2 tsp olive oil
1/2 cup cooked quinoa (I cooked mine in broth with sauteed onions and garlic)
2 Tbsp garbanzo beans (I used the rest of the can to make hummus)
2 tsp chopped fresh sage, or to taste
salt and pepper
1-2 Tbsp Cashew Parmesan
Preheat the oven to 350

Cut the squash in half lengthwise and rub with olive oil. Sprinkle with salt and pepper

Combine the cooked quinoa, garbanzo beans, and sage in a small bowl Season as desired with salt and pepper and cashew parmesan. Stuff the squash halves, mounding the stuffing as needed and sprinkle with a little more cashew cheese. Bake until the squash is tender and the top is browned, 20-25 minutes.

Cranberry Strippers

I was looking around online at recipes to use up Thanksgiving leftovers, and saw a photo of some thumbprint cookies that someone had made using leftover cranberry sauce. Sounded like a good idea to me, and here is my version. Those of you who have been reading this blog will recognize these cookies: I have posted the recipe for them before using apple butter instead of cranberry sauce. You can really use any type of jam-like product you like. They are also delicious with raspberry or apricot jam.

I have changed the glaze for this version a little bit by using orange juice instead of lemon juice. Orange is such a nice pairing for cranberry, and I thought the added sweetness would help offset the tartness of the cranberry sauce. After the fact I thought that Cointreau or Triple Sec might make a nice glaze, too. If you try that, let me know how it works out.

Cranberry Strippers

1/3 Cup Sugar
5 Tbsp Butter, softened
1 1/2 tsp Vanilla Extract
1 Large Egg White
1 Cup All Purpose Flour
2 Tbsp Cornstarch
1/4 tsp Baking Powder
1/4 tsp Salt
Cooking Spray or Parchment Paper
1/3 Cup Cranberry Sauce
1/3 Cup Powdered Sugar
2 - 4 tsp Orange Juice
1/4 tsp Vanilla Extract

Preheat Oven to 375

Beat sugar and butter with a mixer at medium speed until well blended, about 5 minutes. Add the vanilla and egg white, beat well. Combine the flour, cornstarch, baking powder and salt in a bowl. Add the flour mixture to the sugar mixture ans stir until well blended.

Turn the dough onto a lightly floured surface and divide it in two. Roll each half into a log about 12 inches long. Place the logs about 3 inches apart on a cookie sheet or baking pan coated with cooking spray (I used parchment paper instead). Using the handle of a wooden spoon, make a 1/2 inch indentation down the length of each log. Spoon the cranberry sauce into the center. Bake for 20 minutes or until lightly browned. Remove to a cutting board.

Combine the powdered sugar, orange juice, and vanilla extract. Stir well with a fork and drizzle over the logs. Cut each log diagonally into 12 slices, but don't pull the slices apart yet. Let rest on the cutting board for 10 minutes, then remove to a wire rack to cool.

For a printer-friendly version of this recipe, click here.

Pork Loin Roast with Apples

I bought a pork loin roast without any real plan for what to do with it, so I went browsing the web to see what I could find. This recipe from The Food Network caught my eye, so I decided to give it a go. Following is my version, with a few tweaks to account for my family's tastes and what I had on hand.

1 Two Pound Pork Loin Roast
Salt and Pepper
3/4 tsp Chopped Fresh Rosemary (or 1/2 tsp dry, crumbled)
2 Tbsp Canola Oil
1 Medium Onion, Thickly Sliced
1 Celery Root (Celeriac), Peeled. 1/2-inch Dice
2 Medium Carrots, cut into 1/2 inch chunks
3 Apples, Cored and cut into 1-inch chunks
3 Cloves Garlic, Minced or Pressed
3/4 tsp Dry Thyme (or fresh if you have it)
1 Sprig Fresh Rosemary (or 1/2 tsp dry)
2 Tbsp Cider Vinegar
1 Cup Apple Juice or Cider
2 Tbsp Grainy Mustard
2 Tbsp Cold Butter

Take the roast out of the fridge 30 minutes or so before you plan to start cooking. Sprinkle it all over with salt, pepper, and chopped rosemary and let it sit on the counter.

Preheat the oven to 400 degrees

Chop the veggies and apples.

Heat the canola oil in an oven-proof skillet over high heat. Add the roast and brown all over, about 3 minutes per side. Remove the roast to a plate.

Reduce the heat in the skillet to medium and add the onions, celery root, carrots and rosemary sprig. Cook for about 5 minutes, and add the garlic, thyme, and apples. Continue cooking for another 4 minutes or so, until the vegetables are beginning to brown. Push the apple mixture to the sides of the pan, and place the roast in the center. Put in the oven and roast to an internal temperature of 135 degrees. You can use an instant-read thermometer, or insert a probe thermometer before you put the roast in the oven.

Remove the pan from the oven and place the roast on a cutting board. Tent it loosely with foil. Put the apple mixture on a serving platter (discard any herb sprigs) and return the pan to high heat on the stove. Stir in the vinegar, stirring to get up any brown bits on the bottom of the pan. Cook until reduced by half, then add the apple juice or cider. Reduce the juice by half, then turn off the heat. Whisk in the mustard, then the butter.

Slice the roast about 1/4 thick or so and arrange it over the apple mixture. Drizzle the roast with the sauce, and pass remaining sauce at the table. Enjoy!

For a printer-friendly version of this recipe, click here.

Bulgur Stuffed Acorn Squash Recipe

Yes, another squash recipe. I love bulgur, and I really enjoyed this dish, although I probably wouldn't consider this a Thanksgiving recipe, I'm sure it could be. I think of it more as a main course. Some sauteed greens on the side, and you've got yourself dinner! I will list approximate quantities for one small acorn squash (2 servings).

Bulgur Stuffed Acorn Squash

1 Small-ish Acorn Squash
1 large or 2 Small Cloves Garlic
2 tsp Olive Oil (divided)
1/4 cup Diced Onions
Another Clove of Garlic
1/2 Cup Bulgur
1 Cup Broth (chicken or veggie)
1 Link Pre-Cooked Sausage (I really like chicken and sundried tomato, but there are tons out there, use your favorite)
2 Tbsp Shredded Part Skim Mozzarella Cheese
1-2 Tbsp Pine nuts
1/2 tsp Dried Basil
2 Small Balls Marinated Fresh Mozzarella (or other cheese to melt over top- I chose fresh mozzarella because I had some leftover from last weekend. I think about any cheese would do the job')

Preheat oven to 375

Cut the squash in half and remove the seeds. Rub the cut sides with 1 tsp olive oil. Place cut side down in a baking dish, with one or two garlic cloves (depending on size) tucked into the cavity. Bake until soft, about 40 minutes. Remove from the oven and turn cut side up.

Meanwhile, saute the onions in 1 tsp olive oil until beginning to brown. Add a garlic clove (crushed or minced) and continue cooking for about a minute. Add the broth and bring to a boil. Stir in the bulgur, reduce heat, cover and cook until the liquid is absorbed, about 15-18 minutes. Remove from heat.

Slice the sausage in half lengthwise, then slice each half in half again (you want 4 strips), then cut into small pieces. Saute the sausage in a non-stick pan until browned, about 6 minutes.

Combine the bulgur, sausage, shredded cheese, pine nuts and basil. Stuff into the squash halves, and return the squash to the oven. Cook until heated through, about 10 minutes. Thinly slice the fresh mozzarella and arrange over top of squashes. Place under the broiler until the cheese is melted and slightly browned, about 4 minutes.

Cranberry Sauce Recipe

Thanksgiving is next week! I know I said I would be posting Thanksgiving recipes, but last week I got sidetracked by apples. So this week, I will be posting some of my favorite Thanksgiving side dish recipes. I know for many people Thanksgiving is all about the turkey, but I love me my veggie sides. Of course, you can't have Thanksgiving without cranberry sauce, so here is mine.



Cranberry Sauce

12 Ounces Fresh Cranberries
1 Cup Cranberry Juice
1/2 Cup Brown Sugar
3 Tbsp Cointreau

(I know there is an orange in the picture. Sometimes I put orange zest in as well, but this turned out orangy enough with just the Cointreau, so I left it out)


Bring the cranberries and juice to a boil over medium high heat. Reduce the heat to medium-low and continue cooking until it's pretty thick and most of the juice has cooked off, about 10 minutes. Stir in the brown sugar and Cointreau. Taste and add more sugar, Cointreau (or orange zest) as needed. Transfer to a serving bowl and refrigerate until serving time.

Fresh Apple Bread Recipe

I know, apples apples apples. I think this will be the last apple post, at least for this week! This apple bread is very very tasty, but I cannot claim it is health food by any stretch of the imagination.

Fresh Apple Bread

1 Cup All Purpose Flour
1 tsp Baking Soda
1/2 tsp Salt
1/2 tsp Cinnomon
1/4 Cup Shortening
1/4 Cup Butter
1 Cup Sugar
2 Eggs
1 Cup Finely Chopped Apple
1 1/2 Tbsp Milk
1/2 tsp Vanilla Extract

topping
1 Tbsp Sugar
1 1/2 tsp Cinnomon


Preheat oven to 350

Cream shortening, butter and sugar. Add eggs and mix well. Stir in apples, milk and vanilla extract. Mix dry ingredients together in a bowl, then add stir into the apple mixture. Pour into a greased loaf pan and sprinkle the topping over the batter. Bake for 50-60 minutes. This bread gets very dark in the oven, but boy is it good.

Apple Strippers Recipe

I am not exactly sure why these are called strippers. Maybe it's because they are made from strips of dough. Anyway, I have been making these cookies for the holidays with raspberry and apricot jam since I saw the recipe in Cooking Light Magazine in about 2002. I was inspired to do a fall version perhaps because I am still surrounded by apples. This recipe uses the apple butter we made yesterday.

Apple Strippers Recipe

Adapted from Cooking Light Magazine

1/3 Cup Sugar
5 Tbsp Butter, softened
1 1/2 tsp Vanilla Extract
1 Large Egg White
1 Cup All Purpose Flour
2 Tbsp Cornstarch
1/4 tsp Baking Powder
1/4 tsp Salt
Cooking Spray or Parchment Paper
1/3 Cup Apple Butter (or other jam-like product of your choice)
1/3 Cup Powdered Sugar
2 tsp Fresh Lemon Juice
1/2 tsp Almond Extract

Preheat Oven to 375

Beat sugar and butter with a mixer at medium speed until well blended, about 5 minutes. Add the vanilla and egg white, beat well. Combine the flour, cornstarch, baking powder and salt in a bowl. Add the flour mixture to the sugar mixture ans stir until well blended.

Turn the dough onto a lightly floured surface and divide it in two. Roll each half into a log about 12 inches long. Place the logs about 3 inches apart on a cookie sheet or baking pan coated with cooking spray (I used parchment paper instead). Using the handle of a wooden spoon, make a 1/2 inch indentation down the length of each log. Spoon the apple butter into the center. Bake for 20 minutes or until lightly browned. Remove to a cutting board.

Combine the powdered sugar, lemon juice, and almond extract. Stir well with a fork and drizzle over the logs. Cut each log diagonally into 12 slices, but don't pull the slices apart yet. Let rest on the cutting board for 10 minutes, then remove to a wire rack to cool.

Cornbread Stuffing Recipe

Now that November is here, Thanksgiving is officially right around the corner. It doesn't look like I will be cooking the whole dinner this year, so instead I will be posting a few of my favorite Thanksgiving recipes each week for the next few weeks. Today's offering is corn bread stuffing, which I made for the first time last year and seemed to be a big hit.

Corn Bread Stuffing

Adapted from The Joy of Cooking


One recipe Skillet Corn Bread
1-2 Tbsp Butter
One Cup Diced Onion
1/2 Cup Diced Celery
1 Clove of Garlic
2 Tbsp Minced Fresh Parsley
1 1/2-2 tsp Minced Fresh Thyme
1 1/2-2 tsp Minced Fresh Sage
Salt and Fresh Ground Pepper to Taste
1/4 Cup or so Chicken or Vegetable Broth

Slice the cornbread into about 1 inch cubes and put in a bowl. Melt the butter over medium heat, then add the onions and celery and cook until tender, about 5 minutes. Remove from the heat and add the herbs, salt and pepper. Add the onion mixture to the bread cubes and stir to coat. Pour in broth until the stuffing is moist, but not saturated. You don't want it to stick together, but you don't want it too dry, either.

Turn the stuffing out into a buttered baking dish (8 inch) and bake until brown on top, about 25-35 minutes.

Sweet Potato Soup with Sausage and Collard Greens Recipe

I made this soup a few weeks ago with chicken and sun dried tomato sausage and really loved it. I remade it on Halloween night with Linguica, and didn't love it as much, but it was still pretty good.

Sweet Potato Soup with Sausage and Collard Greens

2 lb. Sweet Potatoes, quartered lengthwise and sliced
1 lb Potatoes, 1/2 inch dice
12 oz. Precooked Sausage (Your choice)
2 tsp Olive Oil
1 Onion
2 Cloves Garlic
6 Cups Chicken or Veggie Broth
1 Bunch Collard Greens
Red Pepper Flakes to Taste (Depending on heat of the sausage you choose)

Slice sausage into 1/2 inch rounds. Brown in olive oil over medium heat until browned on both sides, about 10 minutes. Remove from pot and drain on paper towels. Add diced onions to pot and cook for about 10 minutes. Add garlic, diced sweet potatoes and potatoes, stir to coat. Add broth and bring to a boil. Let boil about 20 minutes, then add in roughly chopped collard greens and let simmer for about 10 minutes. Add sausage back into the pot and let cook for about 15 minutes, or longer.

Butternut Risotto Recipe

Yeah, yeah, I know. Everybody is making butternut risotto right now. But why not? It's so delicious. And there is no flavor combination like butternut, sage and garlic! So here is my take on everyone's favorite fall risotto.

Butternut Squash Risotto

One Butternut Squash - I forgot to weigh mine, it was pretty small: yielded about 2 1/2 cups cooked squash
5-6 Fresh Sage Leaves
1 Garlic Clove
1Tbsp (more or less) Olive Oil
Salt and Pepper

1/2 Onion
2 Cloves Garlic
1 Cup Arborio Rice
Chicken or Veggie Broth, up to 5 cups (I used about 4 this time)
1/2 Cup White Wine
1/2 Cup (Or more) Grated Parmesan Cheese
Fresh Ground Pepper


Preheat oven to 375

Cut the squash in half and remove the seeds. Chop the sage leaves and garlic. Mix the sage, garlic, olive oil, salt and pepper in a small bowl. Rub over all cut sides of the sqash. Put the squah in a baking pan with a lid or cover with foil and cook until nearly done, about 35 minutes. Remove from oven and when cool enough to handle scoop out of the shell. Cut into about 1/2 inch dice. Some may be to soft to dice, just add this to the rice with the cubes.

Meantime, dice and saute the onions in olive oil until very soft. Add the crushed or minced garlic, then the rice. Cook until the rice is beginning to brown, about 4 minutes. Add the wine and stir, once the wine has evaporated, add about 1/2 cup of broth. Let simmer until the broth has nearly evaporated, and keep adding broth in this fashion until the rice is tender. This can take anywhere from 25-35 minutes. When the rice is cooked, stir in the cheese to melt, then add in the butternut sqash. Add black pepper to taste, and pass more cheese at the table if desired.

Apple Stuffed Acorn Squash Recipe

This is an adaptation of a recipe I got from Live Earth Farm CSA.

Apple Stuffed Acorn Squash

1 Acorn Squash
2 Apples
1 Stalk Celery
1/2 Small Onion
2 tsp Butter
2 Tbsp Raisins
Olive Oil for rubbing on squash

Preheat oven to 350

Cut the sqash in half and scoop out the seeds. Rub the cut sides with olive oil and place in a baking dish cut side down. I like to add a little water to the dish to sort of steam the squash, but that is optional. Bake the squash for 25 minutes or so.

Meanwhile, chop your onion and celery into a fine dice. Melt the butter over medium-low heat. Add the onions and celery and cook until pretty soft, but not brown, about 5-7 minutes. Core and chop the apples (about 1/2 inch dice) and add to the onions and celery in the pan. Cook until starting to soften, 5 minutes, then add the raisins. Continue cooking a few minutes to let the raising begin to soften and plump up.

Remove the squash from the oven and turn it cut side up. Fill with the apple mixture and return to the oven. Continue cooking until the squash is completely soft and the top is a bit browned, 20-30 minutes more.