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This recipe has my heart. It touched all the senses and flavors in my book. It's one of those dishes you never want to end. It can be easily adjusted to suit your palate. Serves: 4 Ingredients: Butternut mixture 1 small-ish butternut squash, peeled and cubed into 3/4" pieces 1 Honeycrisp apple, skin on, cubed into 1" pieces 1- 14oz can garbanzo beans (chickpeas), drained and dried 1/2 t cinnamon 1/2 t sea salt 1/4 t cayenne pepper 1/8 t pepper 3 T evoo Ingredients: Cauliflower 1 head cauliflower, chopped into 1/2" pieces 2 cloves garlic, chopped or 1/2 t garlic powder 1/2 t sea salt 2 T evoo Ingredients: Kale 1 large head kale, chopped into 1" pieces 4 cloves garlic, chopped 3 T evoo 1/2 t sea salt 1/2 t pepper Ingredients: Cashew Cream Dressing 1 c raw cashews, soaked 3 c cool water for at least 1 hour 1/2 t honey 5 T apple cider vinegar 1 small shallot, chopped 1 clove garlic 1/2 c water 4 T evoo 1/2-1 t sea salt Ingredients: Garnish (optional) Toasted, unsalted pumpkin seeds Instructions: Butternut Mixture 1. Preheat oven to 425. 2. Cover sheet pan with parchment paper. 3. Toss everything in a bowl to coat evenly. Spread mixture in one layer on sheet pan. 4. Roast for 40-45 minutes, tossing half way through. Instructions: Cauliflower 1. Preheat oven to 425. 2. Cover sheet pan with parchment paper. 3. Toss everything in a bowl to coat cauliflower evenly. Spread cauliflower in one layer on sheet pan. 4. Roast 20-30 minutes, tossing halfway through. Instructions: Kale 1. Put garlic, a pinch of sea salt and evoo to a large pan. Cook on medium heat until garlic sizzles. 2. Add kale, sea salt, and pepper to the pan and toss. (I've found that tongs work best.) 3. Cook for about 5 minutes, tossing often. Instructions: Cashew dressing 1. Place everything in a blender and blend until smooth and creamy (with no cashew pieces remaining). 2. Adjust with salt, pepper, acv to taste.
1 Comment
Lori Hartman
3/2/2018 05:00:13 pm
I just made this for dinner, and couldn't wait to let you know how much we loved it! So many perfectly blended flavors, and the cashew cream pulls them all together. We'll be having this on a regular basis, and it's going in my recipe book as "dinner party worthy". Fabulous, Anndrea! Keep these recipes coming, please.
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AuthorAnndrea is a culinary nutritionist serving the Central NJ area. She provides individual clinical nutrition consultations, personal chef services and in-home cooking classes. |