Quinoa, Roasted Butternut Squash & Spinach
January 7, 2018
2017 4 svgs, 400° oven
- 2 LBs butternut squash, peeled, seeded & cut into 3/4″ chunks ~ 3 Cups
- 5 TB olive oil
- 2 tsp fresh thyme leaves chopped
- s & p
- ¼ C pistachios (toast 5 min, 400°)
- 1 ½ C quinoa
- 4 C broth (vegetable or water for Quinoa)
- ¼ C cranberries
- 1 TB white wine vinegar
- 3 oz baby spinach
A. Roast cubed squash tossed with 3 TB oil, thyme, 2 tsp salt 1 tsp pepper. Baking sheet in oven 30 mins.
B. Cook quinoa in water/broth. simmer covered ~ 9 mins, drain. Add 2 Tb oil, pistachios, cranberries, vinegar.
C. In Large bowl: toss spinach with hot squash from oven. Add B. (quinoa).
Farro, braised greens, pistachios & ricotta
February 19, 2012
WSJ Feb 2012, serves 4
- 1 1/2 C Farro
Bring med sized pot of water to a boil, add farro, boil until tender 15-20 min. Drain in strainer & toss to dry
- 3 TB olive oil
- 1 clove garlic sliced thin
- 1 small yellow onion sliced thin (about 1 1/2 C)
- 1 tsp Aleppo pepper(paprika)
- 1 lemon sliced into thin rounds
- 1 1/2 – 2 bunches swiss chard, stems removed, washed and leaves cut into 1/2 inch strips. (8 Cups)
Wide pot with fitted lid, med low heat. Heat 3 TB oil, then add garlic, onion, lemon & pepper. When onion is translucent (7-10 min) stir in chard, Cover and cook until chard is wilted, about 5 min. Uncover, stir often and cook additional 12 minutes until greens are soft. Add fresh lemon juice to taste.
- 1/2 TB olive oil
- 1/2 C pistachios roasted and coarsely chopped
- 1/3 C fresh Ricotta (or feta)
- Pomegranate syrup or fresh seeds for taste.
In medium bowl, season farro with 1/2 TB oil and pinch salt.Stir pistachios into grains. Top with greens, garnish with dollop of ricotta and pomegranate.
