Toss squash and sweet potato with olive oil and seasonings. Bake at 350F for 30-60 minutes (test at 30 minutes by piercing with a fork to see if it’s done). At 30 minutes in, add apple and onion. Roast until all are soft inside and slightly crispy on the outside.
While veggies cook, bring balsamic vinegar to a boil. Reduce to a simmer and cook until thickened and syrupy (watch carefully so it doesn’t burn).
Cook bacon. Place cooked bacon on paper towel to drain. Crumble when cooled. Remove some or all grease from hot pan, and wilt spinach. Add nutmeg.
Mix all above ingredients. Top with reduced balsamic vinegar and yogurt.
Cook whatever you want to go with the meal – meat, rice/quinoa etc…
Whisk together cornstarch, orange and lemon juices, water, soy sauce, honey, seasonings.
Heat pan (a large frying pan, or wok would be best) over medium-high heat, add canola oil. When it’s hot, add carrots, onion, and broccoli. Toss often, using tongs, cooking for a few minutes (veggies should retain their bright colors).
Add red choi, spinach, and chard to pan. Toss to combine. Cook a few minutes more. Veggies should be hot, but still tender-crisp.
Add sauce to pan. Stir to combine. Return to heat and cook about 1 minute, or until sauce is thickened. Remove from heat.
Serve with rice (or whatever sides you’ve chosen) and enjoy!
I went vegetarian and simple for this meal. But, chicken (maybe pan seared kinda crispy, with some sesame seeds), beef, pork, or tofu would be a delicious addition. You can also use tons of other veggies: snap peas, green beans, celery, cauliflower, squash, garlic… use what’s in season, and what you have! Sesame seeds would be a nice addition. I just forgot to add them. You could also top with chives, peanuts, almonds, or crunchy noodles. I didn’t add any salt. I tasted it (it didn’t make it into the show) and for me, it didn’t need any. Cook time doesn’t include sides. Serves 2 with leftovers.
Recipe via Abundant Harvest Organics (adapted slightly)
4 turnips, peeled and sliced thinly
3 cloves garlic, minced
2 cups Gruyere cheese, grated (or cheese of your choice)
5 tablespoons butter
salt and pepper, to taste
dill, to taste
Preheat oven to 375ºF.
Melt half the butter in a cast iron skillet. Cover with a layer of turnip slices. Add the garlic, a splash of broth, and a splash of heavy cream. Add about 1/4 of the cheese. Repeat layering starting with the turnips, adding the rest of the butter as you go. Season with dill, salt, and pepper. Bake for about 20 minutes.