quinoa tabbouleh

This very healthy and filling salad also makes a great side dish for chicken. You can make ahead of time and chill or you can serve it at room temperature. From Food Network Magazine

serves 8

Ingredients

1 cup uncooked quinoa, rinsed and drained
salt and freshly ground black pepper
¼ cup freshly squeezed lemon juice
¼ cup olive oil
1 cup thinly sliced scallions (green onion) white and green parts
1 cup chopped fresh mint leaves
1 cup chopped fresh flat-leaf parsley
1 cucumber, unpeeled, medium diced
2 cups cherry tomatoes, halved
2 cups medium-diced or crumbled feta

1. Combine quinoa and 1 ½ cups water and 1 tsp. salt in a medium saucepan and bring to a boil. Lower heat and simmer, covered for 12-15 minutes, until tender.
2. Place in a bowl and add the lemon juice, olive oil and 1-1½ tsp. salt
3. In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1-2 tsp. salt and 1 tsp. pepper. Add the quinoa and mix well. fold in feta. Serve at room temperature or chill.

brussels sprout gratin

Obviously I wouldn't post this recipe if it wasn't delicious, but this dish is SO good! I do like brussels sprouts. I suppose I wasn't turned off them in childhood by being forced to eat soggy bitter ones. I only remember my mom making them once and I ate them because they looked like cute little cabbages. I especially have enjoyed them roasted and I think that I will continue to prepare them this way most often because it isn't as rich as this recipe. I chose to make this dish for our Christmas dinner not only because it looked and sounded yummy but the description said that it would turn nonbelievers into fans. It is true because I tried it on my whole family and everyone liked it, even the kids. From Food Network Magazine.

serves 6

Ingredients:

1 lb Brussels sprouts, ends trimmed

¾ cup grated sharp cheddar cheese

1 Tbsp flour (or tapioca starch)

1-2 tsp. fresh thyme

2 cloves garlic minced

salt and freshly cracked pepper

1 cup heavy cream

½ cup panko breadcrumbs (just pulse bread in blender until you have crumbs and bake at 300º until crispy, about 10 minutes, stirring once)

¼ cup grated parmesan cheese

1-2 Tbsp. olive oil

1 Tbsp chopped fresh parsley

Directions:

1. Preheat the oven to 350º. Shave the sprouts crosswise into ⅛-inch thick slices.

2. In a large bowl, combine the sprouts, cheddar, flour, thyme, and garlic and toss to combine.

3. Transfer the mixture to an 8-inch baking dish. Pour cream evenly on top.

4. In a small bowl, combine the breadcrumbs, parmesan, and olive oil and pour over the top of the Brussels sprouts mixture.

5. Bake, uncovered until sprouts are tender, the sauce is bubbling, and the top is golden brown (25-30 minutes). Garnish with parsley.

delicious crispy topping.

cranberry-apricot chutney

Ingredients:

2 Tbsp. olive oil
1 large shallot, finely chopped
1 garlic clove, minced
½ tsp. cinnamon
¼ tsp. ground cloves
pinch of nutmeg
1 lb fresh or frozen cranberries
¾ cup dried apricots, finely chopped
¾ cup dark brown sugar or other sweetener like coconut sugar
¼ cup apple cider vinegar
2 tsp. fresh lemon juice
salt and pepper

1. In a medium saucepan, heat the oil. Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 3 minutes.
2. Add the cinnamon, cloves, and nutmeg, and cook, stirring, 2 minutes.
3. Add the cranberries apricots, sugar, vinegar, and ¼ cup water and cook, stirring, until the cranberries start to burst, about 5 minutes.
4. Mash some of the cranberries, and cook, stirring, until the chutney thickens, about 5 minutes.
5. Stir in the lemon juice and season with salt and pepper. Let cool before serving.

makes 2 ¼ cups

thai chicken quinoa salad

We first tried this salad at my brother-in-law and sister-in-law's house. It is so delicious! Ever since I have been planning to recreate it. Here is is: full of flavor and color and packed with protein.

Ingredients:
2 chicken breasts (unless you want a vegetarian version)
2 or more cups cooked quinoa
2 cups cabbage, coarsely shredded
3 green onions, chopped
1 cup diced cucumber
1 red bell pepper, finely chopped
1/2 red onion, diced
1 cup carrot, grated
1/2 cup chopped cilantro (extra for garnish if desired)
1/2 cup peanuts
for the dressing:

1/2 cup creamy peanut butter (more or less to taste)

2 Tbsp rice or white wine vinegar

1 1/2  Tbsp olive oil

2 Tbsp honey or agave

1/3 cup soy sauce (I use Bragg liquid amenos)

2 tsp grated ginger (optional)

1/4 tsp garlic powder (optional)

juice of 1 lime (plus some wedges for serving)

water to thin, if necessary

1. Cook quinoa: place about 1.5 cups, soaked and rinsed, in a pot with almost 2 cups water. Bring to a boil, reduce to simmer and cook until water is absorbed. Add more water if quinoa is still crunchy. Let sit for a few minutes then fluff with fork. Let cool.

2. Drizzle some olive oil in a baking dish. Place chicken breasts on top and turn over to lightly coat with oil and sprinkle with salt and pepper. Bake at 350º for about 25 minutes, turning halfway through, until no longer pink inside. Let cool and shred.

3. Combine chicken, quinoa, cabbage, onion, cucumber, pepper, carrot, and cilantro.

4. Whisk together dressing ingredients and toss some with salad and leave extra for serving. Top with nuts and serve with extra dressing and lime wedges for an extra squeeze of flavor.

coconut crusted salmon with lemony quinoa

This scrumptious meal is light but nourishing and makes me think of Spring. The herbed coconut crust on the salmon is so delicious and carb-free. Pine nuts and spinach round out the quinoa and make it a perfect side dish. Salmon recipe adapted from Trim Healthy Mama and the quinoa from kale&chocolate

Let's talk about some of the health benefits first:
Salmon is high in protein. It is extremely important to supply our bodies with enough protein because our muscles, organs, bones, cartilage, skin, and antibodies are composed of protein and need enough to repair themselves and prevent cellular breakdown. Salmon is packed full of omega-3 fatty acids which are necessary for cardiovascular and cognitive health. It is an excellent source of selenium, a powerful antioxidant that protects the body from free radicals which damage cells and leave them vulnerable to cancer, infection, and disease. Salmon also contains high levels of B vitamins which are vital for a healthy metabolism and good mental health.
Coconut contains lauric acid which helps raise the high density level cholesterol which keeps arteries free from plaque accumulation. It is packed with B vitamins and copper, zinc, magnesium, manganese, iron, and even calcium. Using this in place of breadcrumbs boosts the nutrition value and cuts out carbs.
Quinoa (pronounced keen-wah) is a nutrition packed seed that cooks like a grain. It contains all eight essential amino acids, making it a complete protein. It is gluten-free, high in B vitamins, and has iron, zinc, potassium, calcium and vitamin E.
Pine nuts are really seeds from certain pine trees. They contain essential minerals and heart friendly mono-unsaturated fatty acids that help reduce cholesterol levels, vitamin E and vitamin B.

Ingredients

for the salmon:
4 Salmon filets (I like skin on, wild preferably)
mayonnaise (see below for home made) or eggs
1 cup dried coconut
sea salt
pepper
garlic powder and/or onion powder
dried parsley
cayenne pepper if you like some spice

for the quinoa:
1 cup uncooked quinoa
sea salt
1/2 cup pine nuts, toasted
2 tsp grated lemon zest
1/2 cup chopped flat leaf parsley
2 cups raw spinach, thinly sliced
1 tsp. ground cumin
1/4 cup fresh lemon juice
1/4 cup olive oil
pepper to taste

salmon:
1. To make the salmon "breading", place coconut, herbs and spices in blender and blend until fine. Pour onto large dinner plate.
2. Rub salmon fillets with mayo or dip into a couple whisked eggs. Then press into coconut mix and coat generously. Place in greased baking dish
3. Bake at 350º until fish is done and coating is crispy. Check after 10 minutes. Fish is done when outer layer is opaque and inside is still a darker pink. If you want the outside more crispy then place under broiler for 1-2 minutes.

quinoa:
1. Rinse quinoa for a few minutes to make sure all the bitter-tasting chemicals called saponins are removed. Transfer to a saucepan and add 1 tsp. salt and 1 1/4 cup water. Bring to a boil, cover, and simmer for 15 minutes or until all the water is absorbed. If they seem to firm after 15 minutes add a tad more water and cook for a few more minutes. Remove from heat and let it sit, covered, for an additional 5 minutes.
2. Transfer quinoa to a serving bowl and add toasted pine nuts, spinach, lemon zest and parsely. Place the sliced spinach on top.
3. In a separate bowl, whisk together the lemon juice, cumin, salt and pepper. Slowly add olive oil to form an emulsion. Pour dressing on top of quinoa tossing to blend all ingredients. Add additional salt and pepper to taste. Serve warm or room temperature.

mayonnaise:

I tried making my own mayo from scratch quite unsuccessfully before. This recipe made a beautiful mayo: golden, creamy and free of soybean* oil. It was very simple and quick.

1 egg plus 2 egg yolks

1 Tbsp. lemon juice

1/2 tsp. sea salt

dash of pepper

onion powder (optional)

dash of vinegar (optional)

dash of sweetener (optional)

dijon mustard (if you want more kick)

1/2 cup coconut oil, melted

1/2 cup extra virgin olive oil

**update March 2015:
If you would like to end up with a more traditional tasting mayo, I have been playing around with ingredients and find that the following is pretty close:
besides the eggs I add lemon juice, a dash of vinegar, a pinch of sweetener, a dash of salt. Then I add 1 cup avocado oil (it has a pretty subtle flavor)

1. Put eggs in blender. Add lemon juice, salt, pepper and additional flavorings if desired. Blend well.

2. With blender running, slowly add the coconut and olive oil. Mix until thickened.

3. Chill before serving.

*soy beans have a high level of phytates which leech minerals out of the body. Soy affects the body's estrogen levels by converting testosterone into estrogen. It also suppresses thyroid function and can cause sterility (it all sounds kind of nasty!)

roasted cumin spiced cauliflower

These tender golden gems are a great alternative to roasted potatoes

1-2 heads cauliflower
olive oil
cumin seeds or ground cumin
salt and pepper
garlic brown butter bread crumbs (optional)

Preheat oven to 400º

Separate cauliflower into florets. Place on roasting pan and drizzle generously with olive oil. Sprinkle with salt, pepper, and cumin. Roast until tender and crispy (about 20 minutes), shaking pan or stirring half way through. Top with garlic brown butter bread crumbs if desired during the last couple minutes of cooking time.

sautéed garlic parmesan green beans

inspired by a recipe from Trim Healthy Mama, these beans are so flavorful and nutritious (plus they are very easy to make) 

green beans
coconut oil
garlic powder
salt and pepper
Brag Liquid Amenos (super healthy soy sauce alternative)
freshly grated parmesan

Add a generous dollop of coconut oil to a large pan over medium high heat. Once the oil is melted and hot add beans, sprinkle with garlic powder salt and pepper and sauté until slightly tender and nicely browned in spots, stirring occasionally. Drizzle with Liquid Amenos to taste and continue to cook for another couple minutes. Sprinkle with parmesan then serve.

honey roasted carrots

delicious! honey and orange help bring out the natural sweetness of these beauties
adapted from delicious happens.com

1 lb carrots (I used a bunch of small carrots with the tops still on but baby carrots or large would work fine) , cleaned and trimmed

2 tablespoons olive oil (or melted butter)

2 tablespoons honey

Salt and freshly ground black pepper to taste

freshly grated orange zest

Directions

Preheat oven to 350 degrees

Lay the carrots in a single layer on a foil lined cookie sheet.  Drizzle with olive oil and mix until the carrots are evenly coated.  Drizzle with honey and season with salt and pepper.  Bake for about 25-30 minutes or until the carrots are just tender.  If you’re using regular carrots in lieu of baby carrots – then slice them in about 1/4 inch slices.   Turn the carrots once or twice for even baking.  Transfer the carrots to a serving dish and sprinkle with freshly grated orange zest.

whipped sweet potatoes with coconut and ginger

Here is an easy way to change up a traditional fall or Thanksgiving dinner side dish. This version uses coconut cream and ginger to give delicious flavor.

Ingredients

6 lb yams or sweet potatoes (6 large)
1 stick unsalted butter, melted (if you are wanting to go lighter use less)
3/4 cup unsweetened coconut cream (I used the cream off the top of a can of coconut milk, you may need 2 cans)
1.5 Tbsp. finely grated peeled fresh ginger
unsweetened shredded coconut for garnish

1. Preheat the oven to 400º. Bake yams on a baking sheet for about 1 hour, until tender. Let cool slightly.
2. Peel the yams and transfer to a food processor or blender (may need to do in batches). Add butter, coconut cream, ginger and blend until smooth.
3. Reheat, sprinkle with coconut and serve.

maple glazed squash stuffed with quinoa and mushrooms

The maple thyme glaze is incredibly delicious and turns this squash into an exceptional side, or main dish if served with the quinoa. If you want even more substance serve with roasted root vegetables brushed with the same glaze. from food and wine

serves 6

ingredients

squash: 
salt and pepper
1 3.5 lb kabocha squash, halved lengthwise, seeded and cut into 6 wedges
olive oil for brushing

2 Tbsp. unsalted butter

1 Tbsp. brown sugar

2 Tbsp. maple syrup

3 thyme sprigs

sauce:

1/2 cup heavy cream
2 Tbsp. maple syrup
1 garlic clove, crushed
2 thyme sprigs

filling:

3 Tbsp. unsalted butter

1 shallot, minced plus 2 shallots thinly sliced

1 bay leaf

4 thyme sprigs

2.5 cups water

salt and pepper

1.5 cups quinoa

2 Tbsp. olive oil

1 lb mushroom, preferably oyster, chantrelle, or shiitake (or combination), sliced

1/3 cup chopped parsley

1. to prepare the squash, preheat the oven to 350º. Brush with oil and season with salt and pepper; arrange on a baking sheet cut side down and roast for about 20 minutes, until lightly browned. Flip wedges and roast for 20 minutes, until just tender.

2. Meanwhile, in a saucepan, melt the butter with the sugar, maple syrup and thyme. Cook over medium-low heat until the sugar has dissolved, about 3 minutes. Turn the squash skin side down and brush all over with the maple glaze. Roast for 10 minutes longer, until the squash is lightly browned and glazed.

3. For the sauce: In a saucepan, whisk the cream and maple syrup. Add garlic and thyme and simmer over med-high heat until reduced to 1/3 cup. Discard garlic and thyme and keep warm.

4. To make the filling: In a medium saucepan, melt the 2 Tbsp. of butter. Add minced shallot and cook over med. until softened, about 3 minutes. Add the bay leaf, thyme, and water and bring to a boil. Season with salt and pepper then add quinoa. Cover and cook over med-low heat until tender and the water has been absorbed, about 15 minutes.

5. In a large skillet, melt the remaining 1 Tbsp. butter in the oil. Add the sliced shallots and cook over med-high heat, stirring until lightly browned. Add the mushrooms and cook until browned on the bottom, 3 minutes. Continue cooking, stirring occasionally, until the mushrooms are browned and tender, 5 minutes or so more. Stir in quinoa and parsley and season with salt and pepper.

6. Arrange the roasted squash on plates. Fill each wedge with quinoa stuffing, drizzle with the sauce.

roasted acorn squash

Roasted squash topped with buttery crunchy walnuts and sweet dried fruit. Tastes like fall!

adapted from inspiredtaste.net

Ingredients:

2 acorn squash

2 Tbsp. olive oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 cup brown sugar

4 Tbsp. butter

1/4 cup walnuts, coarsely chopped

1/4-1/2 cup dried fruit,  (I used a combination of cranberries, golden raisins, and figs)

1. Preheat oven to 400ºF.

2. Cut the squash in half and remove seeds. Carefully cut each half into 4 wedges.

3. Place wedges in large baking dish and drizzle or brush with olive oil and sprinkle with salt, pepper, and brown sugar.

4. Bake for 1 hour or until soft and caramelized around the edges.

5. When squash is almost done, in a small saucepan over medium add the butter, walnuts, and fruit. Cook until butter is melted, then drizzle over squash. Drizzle with some maple syrup for extra sweetness if desired, or hot sauce for a spicy twist.

flash roasted broccoli and tomatoes with spicy crumbs

The delicious taste of roasted veggies is complemented by garlicky pepperoni breadcrumbs. This would also taste wonderful when prepared on the grill instead of in the oven. If you like you can use just broccoli or tomato instead of both. Slightly adapted from foodandwine.

6 servings

ingredients:

2 oz sliced pepperoni - you must try the wonderful all natural Olli pepperoni salame (available at the Green Barn of course)

1 cup panko (see note in this post)

1/4 cup plus 2 Tbsp olive oil

2 lbs broccoli, trimmed and cut into long spears

1/2-1 pint grape tomatoes

salt

2 Tbsp Dijon mustard

1. Preheat the oven to 425º. In a mini food processor or blender, pulse the pepperoni with the garlic until finely chopped (If you don't have a mini processor just mince the garlic and pepperoni then add with crumbs to blender and pulse). Add the panko and pulse to combine.

2. In medium skillet, heat 2 Tbsp olive oil. Add the crumb mixture and cook over medium until crisp and golden, about 5 minutes. Scrape onto plate and let cool.

3. Meanwhile, in a large bowl, toss the broccoli and tomatoes with the remaining 1/4 cup of olive oil and season with salt. Spread on baking sheet and roast for about 15 minutes, turning once, until tender and browned in spots. Brush once side with mustard and sprinkle with the crumbs, pressing slightly to help them adhere.

grilled zucchini with mozzarella and dill

This delicious summer dish is so simple and only uses a few ingredients.
adapted from Better Homes and Gardens

makes 4 servings 
Ingredients:
3  medium zucchini (I mixed in some yellow summer squash), sliced lengthwise into 1/4-inch planks
3 Tbsp. olive oil
salt and black pepper
8 oz. fresh mozzarella, torn into pieces
2 Tbsp. snipped dill
1/4 tsp. crushed red pepper
1 Tbsp. lemon juice

1. Preheat grill.
On a baking sheet arrange zucchini in a single layer. Brush both sides lightly using about 2 Tbsp olive oil; sprinkle with salt and pepper.
2. Place zucchini directly on grill rack and grill over medium heat for 6-8 minutes, turning once.
3. On a serving platter, arrange warm zucchini with mozzarella. Sprinkle with dill and crushed red pepper. Drizzle with lemon juice and the remaining 1 Tbsp. olive oil.

toasted coconut brussels sprouts

If you like coconut or brussels sprouts you have to try this recipe. If you don't like brussels sprouts you have to try this recipe. Some friends of ours made these for us last week and they were so good I asked for the recipe and made them the next day. I served them to some family who normally don't like brussels spouts and they were a hit! The kids loved them too.
recipe adapted from howsweeteats.com

2-4 servings
ingredients:
1 pound brussels sprouts, stems removed and halved or quartered
1/4 tsp. salt
1/4 tsp. pepper
pinch of nutmeg
2 Tbsp. coconut oil, melted
2 Tbsp. (or more to taste) coconut milk
2-3 Tbsp. (or more to taste) coconut, toasted

directions:
Add quartered sprouts to a bowl and drizzle with melted coconut oil. Sprinkle with salt, pepper, and nutmeg and toss to coat.

Heat a skillet over medium-high heat and add brussels. Cook for 6-8 minutes, stirring occasionally, until toasted and nicely charred. Reduce heat to low and stir in coconut milk. Stir in 2 Tbsp. toasted coconut, then transfer to a bowl to serve. Top with remaining coconut.

roasted brussels sprouts

Last week I had said to stay tuned for more Thanksgiving recipes. Unfortunately, in the meantime, my camera memory card was misplaced (or it may have been taken out of one slot in the computer and jammed into the disk drive by some little person. At least that is what we have deducted so far with our sluething skills). Without that I can't take pictures! This has been a little frustrating because I have had a few recipes to post but no picture. My mom came to the rescue and let me borrow her camera which isn't quite the same but will definitely work in a pinch.

adapted from Food and Wine. The honey-caraway-lime dressing adds and Asian flare to a traditional dish

4-6 servings

2 pounds brussels sprouts, halved lengthwise
3 Tbsp. olive oil
salt
1/4 tsp. caraway seeds
1/4 tsp. fennel seeds
1/4 cup shredded carrot
2 Tbsp. fresh lime juice
2 Tbsp. honey
1 garlic clove, minced
1/4 cup thinly sliced green onion
1/4 cup chopped mint
1/4 cup chopped cilantro

1. Preheat the oven to 425. In a large bowl, toss the halved brussels sprouts with the olive oil and season them with salt. Spread on a large rimmed baking sheet and roast for about 25 minutes, stirring once or twice, until they are tender and crisp on the edges. 

2. Meanwhile, in small skillet, toast the caraway and fennel seeds until they are fragrant, about 1 minute. Transfer to a grinder (I used a very well rinsed out coffee bean grinder but if you happen to have a spice grinder have at it). Let cool before grinding to a fine powder.

3. In a small bowl, whisk the carrot with the lime juice, honey, garlic, and spice powder. In a large bowl, toss the hot brussels sprouts with the dressing, green onions, mint and cilantro. Season with additional salt if desired.

maple mascarpone mashed yams

This recipe came about as a result of me not being satisfied with another yam recipe I tried; it just wasn't quite it.  This combination grew in my mind and I must say it is really tasty (and simple).

makes about 6 servings

5 small yams or one ginormous one  (yes I know that's not really a word) or however many you need to serve the number of people you are feeding

1/2 cup mascarpone cheese (more or less to taste, available at the Green Barn in the dairy section. It is the most delicious sweet cream cheese)

1/4 cup maple syrup (more or less to taste)

sage leaves (optional)

1. Preheat oven to 350. Bake yam(s) directly on oven rack (with a pan underneath to collect any drippings) until soft (my huge one took about 2 hours). Let cool slightly. Peel off skin and mash.

2. Add mascarpone and maple syrup to taste.

3. Reheat in oven or on stovetop.

4. If you want a little garnish, heat some olive oil in a small skillet and fry sage leaves for a few minutes, until crispy. Drain on paper towels.

quinoa salad with yams and apples

adapted from Food and Wine
Another fall salad we just tried. Although hearty enough for a light lunch also makes a light and refreshing appetizer or side dish.

serves 10-12 (I halved the recipe)

INGREDIENTS
1/2 cup olive oil
1 1/2 cups quinoa
1 1/2 pounds yams, peeled and cut into 3/4-inch dice
freshly ground pepper
1/4 cup apple cider vinegar
2 large granny smith apples, cut into 1/2-inch dice
1/2 cup chopped flat-leaf parsley
1/2 medium red onion, thinly sliced
8 cups baby greens (about 6 ounces)

1. Preheat oven to 400F. In a large saucepan, heat 1 Tbsp. of the olive oil. Add the quinoa and toast over moderate heat. stirring, for 2 minutes. Add 2 1/2 cups of water, season with salt and bring to a boil. Cover and simmer for 16 minutes (if all water is absorbed sooner, add additional 1/2 cup). Remove from heat and let stand for 10 minutes. Fluff quinoa, spread it out on a baking sheet and refrigerate at 20 minutes or more.
2. Meanwhile, on a baking sheet, toss the yams with 1 Tbsp. olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
3. In a large bowl, whisk the remaining 6 Tbsp. of oil with the vinegar; season with salt and pepper. Add quinoa, yams, apples, parsley, onion and greens. Toss well and serve.

note: to make ahead prepare quinoa and yams. They can be refrigerated for up to 2 days.

citrusy mashed squash with toasted pecans

adapted from Better Homes and Gardens

makes 4-6 servings

Ingredients
3 lbs butternut squash, peeled, seeded, and cut into chunks
2 Tbsp butter
1/3 cup sour cream (or 1/2 cup mascarpone cheese. I REALLY want to try this but didn't have it on hand)
1/4 cup maple syrup
2 tsp finely shredded orange peel, plus some reserved for garnish (from 1 medium orange)
2 tsp finely shredded lemon peel, plus some reserved for garnish (from 2 small lemons)
3/4 tsp salt
1/3 tsp ground black pepper
2 Tbsp snipped fresh sage
1/2 cup pecans, toasted and coarsely chopped
      sliced green onion and/or fresh sage leaves

1. In large pot cook squash in lightly salted boiling water, covered, 16-17 minutes or until tender. Drain.
2. Meanwhile, melt butter in small skillet over medium heat, whisking constantly until golden brown, 3-5 minutes. Transfer half the squash into blender or food processor. Add butter, sour cream, maple syrup, orange and lemon peels, salt, and pepper. Cover and process until smooth. Place remaining squash in a bowl; add pureed mixture. Mash slightly. Stir in fresh sage.
3. Top with pecans, green onion and/or sage leaves, and citrus peel.

red cabbage stir fry with coconut/baked yams with maple ricotta

I have to say that these 2  side dishes complement each other very well, both in color and taste.

red cabbage stir fry with coconut
adapted from Food and Wine
(wow, can someone remind me to make sure the photo turns out before eating the presentation?)

 4-6 servings
Ingredients:
2 Tbsp oil (I happened to have some mustard seed oil on hand so I used that. coconut would work well but you can use what you have)
1 tsp mustard seeds (or ground mustard)
1 tsp cumin seeds
2 bay leaves
1 2-lb red cabbage, cored and coarsely chopped
1/2 tsp turmeric
salt
3/4 cup water
3 garlic cloves, minced
1 chile stemmed and coarsely chopped (I omitted except for some fresh as garnish for the lovely photo above)
1/2 cup finely shredded dried coconut

1. In a large deep skillet, heat the oil. Add the mustard seeds and cook over moderate heat for about 30 seconds. Add cumin and curry leaves and cook until fragrant, about 30 seconds. Add the cabbage and turmeric and season with salt. Cook, stirring occasionally, until the cabbage is crisp-tender, about 3 minutes. Add 1/2 cup of the water and cook until water is evaporated and cabbage is tender, 5-6 minutes. Discard bay leaves.
2. Meanwhile, in a small bowl mash garlic, coconut, and remaining 1/4 cup of water into a paste (if using chile pulse together in a blender). Add to skillet and toss to coat the cabbage. Cook, stirring for 2 minutes. Season with salt and serve.

baked yam with maple ricotta
adapted from Woman's Day

for each serving:
1 8-oz yam or sweet potato (I'm partial to yams for their color especially)
1/2 cup ricotta
1 tsp maple syrup
large pinch cinnamon
2 Tbsp chopped pecans

1. Bake yams. You can place unwrapped yams directly on the oven shelf, just make sure there is a pan beneath to catch drippings. I baked mine at 300 for a couple hours until very soft.
2. mix together ricotta, maple syrup and cinnamon (I could just eat this on its own!)
3. Cut yams open and top with mixture and sprinkle with nuts.

beet, blue cheese, and almond salad

Feeling a little adventurous? Try this beet salad. It adds gorgeous color to your menu.

serves 6

Ingredients

7 medium beets (21/2 lbs)

1 clove garlic

salt

3 Tbsp. extra-virgin olive oil

2 Tbsp. lemon juice

3/4 tsp. ground black pepper

8 oz. blue cheese

1/4 cup sliced or chopped almonds

1 Tbsp. chopped fresh flat leaf parsley

1. Trim and peel the beets. Cut 6 in bite-size pieces. Place in a steamer basket over a pot of boiling water. Cover and steam 20-25 minutes until tender.

2. Coarsely grate the remaining beet; place in a large bowl. For a dressing mash garlic with a pinch of salt to a paste (it helps to mince then scrape the flat side of a knife over it in both directions); add to grated beet along with the oil, lemon juice, 1 tsp. salt, and the pepper. 

3. When the beets are cooked, toss them with the dressing. Cool to room temperature or chill in refrigerator.

4. Crumble blue cheese over the salad and sprinkle with almonds and parsley.