Difficulty: Easy
Time: 45 mins
Servings: 2 1/2 Quarts
filling for up to 10 Acorn Squash
This filling comes together in no time, most of the
ingredients go into the pan at once.
Pre roast the squash as noted in the Apricot Acorn Skillet Bread
recipe.
I always hack by pre
roasting winter squash. Make a
quick miso soup w/ corn cobs
Amount
|
Measure
|
Ingredient
|
Prep
Method
|
1-10
|
Medium
|
Acorn squash
|
Pre
roasted
|
Cut the cool, pre roasted acorn squash in half on an angle
for a pretty presentation & scoop out the seeds.
Cut a stable slice off the bottom so they stand secure, as
shown.
1
|
Large
|
Vidalia onion
|
Diced
|
8
|
Ounce
|
Baby bella AKA crimini
|
Sliced
|
1
|
Large
|
Green pepper
|
Diced
|
1
|
Medium
|
Eggplant
|
Diced
|
1
|
Head
|
Bok choy
|
Thin
slice
|
1/3
|
Cup
|
Evoo
|
|
1
|
Tablespoon
|
Mustard seeds
|
Opt
|
2-3
|
Cloves
|
Garlic
|
Sliced
|
1/2
|
Cup
|
Dry vermouth
|
Or
broth or brewed green tea
|
1
|
Teaspoon
|
Sea salt
|
|
1/2
|
Teaspoon
|
Black pepper
|
|
1/2
|
Teaspoon
|
Chili flakes
|
Opt
|
1
|
Tablespoon
|
Mushroom soy
|
Opt
|
Prep out all the veggies.
Heat the oil & opt mustard seeds over high heat in a
deep skillet or wok. When the
seeds begin to pop add in the garlic, onions, mushrooms, pepper, bok choy,
vermouth, salt, pepper, opt chili & mushroom soy. Cook 10 mins.
1
|
Ear
|
Corn kernels
|
Use
the cob for broth
|
12
|
Ounces
|
Campari tomatoes
|
Diced
|
2-3
|
Large
|
Apricots
|
Diced
|
1
|
Large
|
Blood orange
|
Juice
& zest
|
When eggplant is tender & most of the liquid has
evaporated add the corn, tomatoes, apricots, orange juice & zest.
Stir to combine then add your grains or
beans.
I used a frozen blend of
flavored faro & quinoa. Very
delish. Keep an eye out for these
pre cooked organic ingredient hacks in your local markets & big box
stores.
1
|
Large
|
Organic eggs
|
Per
squash
|
3/4
|
Cup
|
Favorite cheese
|
Per
squash
|
For each squash, combine 1 cup harvest filling, 1 large
organic egg & 3/4 cup favorite cheese.
Bake in an oven proof serving dish at 375 for 25 to 30 mins
or until the cheese is golden and bubbly.
I served mine w/ some of the delicious Tzatziki Dressing from last
week’s Hungry Harvest Recipes. The
hot serving dish warms the sauce nicely.
Use the extra filling for stuffed eggplant, peppers,
portobellos & zucchini. It
makes superb burrito & taco filling.
Fill omelets or as a lettuce wrap.
Building upon last week’s preparations like the Tzatziki Salad Dressing
as a sauce this week saves time and enhances flavors. Leftovers are $$$ in the Bank!
Eating
Healthy & Delicious is a Win Win Win Situation!
Eat, Live
& Party Well
Blog post
by Chef Mark Cleveland
Chef Mark
Cleveland has joined the team of Hungry Harvest creating recipe & culinary
content for success in the kitchen with the amazing produce in each weekly
Hungry Harvest box. Visit www.hungryharvest.net/recipes/ for recipes, photos & More! Follow HungryHarvest and ChefMarkCleveland on Instagram
Avanti is
the longstanding leader in organic, sustainable, local, flavorful cuisine in
Orange County, CA.
Meaning
'forward' in Italian, Avanti Natural is a culinary philosophy that integrates
the best of traditional European and Asian healthful eating with the latest
nutritional information for optimum health.
At Avanti
Natural, we believe that you don't have to sacrifice taste to eat healthy. You can Eat Well & Live Well. Follow us on social media to see what
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