Roasted Butternut Squash, Brussels Sprouts and Leeks

This is such an easy and delicious side dish. Now that I've figured out how to peel butternut squash, it's my new favorite winter vegetable. The squash is paired with brussels sprouts ~ in my opinion, there's only way one to eat brussels sprouts and that's roasted. The browned caramelized leeks add a nice light onion taste to the dish.  Other than salt and pepper, no seasoning required ;o)

Ingredients:

• 1 large butternut squash, peeled, seeded, and cut into bite-sized pieces (see note below)
• 8 ounces brussels sprouts, halved
• 1 leek, thinly sliced
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil; spray foil with cooking spray.
2. Arrange squash, brussels sprouts, and leeks on baking sheet; spray vegetables lightly with cooking spray and season with salt and pepper. Roast in preheated oven about 35 minutes or until squash is soft and  brussels sprouts are browned. Transfer to baking dish and add a dash of additional salt and pepper, if desired. 

Note: Pre-cubed butternut squash is much more expensive, so if time permits, peel and dice yourself. Slice off the top and bottom pieces; then slice squash in quarters. Turn each piece so the flat side rests against the cutting board. Use a sharp paring knife to peel off the skin in downward strokes and scoop out the seeds with a spoon.

Quinoa, Kale and Brussels Sprouts Salad

Although the Holiday gatherings have been wonderful, I'm ready to get back to healthier eating. And that means adding more cruciferous vegetables into my diet because they are among the healthiest foods available ;o) This is a light delicious salad that includes quinoa ~ a complete protein. The dried cranberries, toasted pecans, goat cheese and granny smith apples soften the slightly bitter taste of the kale and brussels sprouts. 

Salad Ingredients:

• 1/4 cup pecans
• 16 ounces baby kale, about 8 cups
• 1 cup brussel sprouts, shaved
• 1 cup carrots, shredded
• 1/4 cup goat cheese
• 1/4 cup dried reduced sugar cranberries or cherries
• 1 granny smith apple, core removed and sliced

Quinoa (1 cup dry quinoa yields about 3 cups cooked):

• Drizzle of olive oil
• 1 cup quinoa
• 1 teaspoon coriander

Vinaigrette Dressing Ingredients:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons raw honey
• 1 clove garlic, minced
• Salt and pepper to taste

1. Dressing: In a small bowl, whisk together all vinaigrette dressing ingredients.
2. Toast Pecans: Place pecans in a dry medium-size skillet (iron, if available) over medium heat. Cook 2-3 minutes, stirring frequently, or until pecans start to brown and turn fragrant. Set aside.
3. Quinoa: Rinse and drain quinoa. Heat 2 cups of water and a drizzle of olive oil in a medium saucepan over medium-high heat. Add quinoa and coriander and bring back to a boil; cover and reduce heat to low. Simmer for 15 minutes. Set aside. 
4. In a large bowl, mix kale and brussels sprouts together. Toss with dressing.
5. Divide kale mixture among four individual salad plates or bowls. Sprinkle 1 tablespoon of toasted pecans, goat cheese and dried cranberries on each plate. 
6. Scoop 1/2 cup of cooked quinoa on top of each plate (you will have an extra cup to snack on later ;o) Assemble 1/4 of the apple slices around sides of each plate. And enjoy!

Roasted Sweet Potatoes

Yield: 4 servings

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon cinnamon
• Salt and pepper to taste

Directions:

1. Preheat oven to 425 degrees. Line large baking sheet with aluminum foil and spray lightly with cooking spray.
2. Combine sugar and cinnamon together in small bowl.
3. Place sweet potatoes on baking sheet (single layer). Drizzle with olive oil. Sprinkle with cinnamon sugar and salt and pepper.
4. Roast 35-40 minutes or until tender.

Falafel Wrap

Serves 4

Falafel Ingredients:

• 1 15-ounce can chickpeas, rinsed and drained
• 1/4 cup leeks, finely chopped
• 1 small egg
• 2 tablespoons white whole wheat or white all-purpose flour
• 2 tablespoons fresh dill, snipped
• 1 clove garlic, minced
• 1 teaspoon ground coriander
• 1 teaspoon white balsamic vinegar
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Yogurt Sauce:

• 1 cup plain greek yogurt
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste

Other Ingredients:

• 1 small cucumber, thinly sliced
• 1 tomato, sliced
• 1 cup of fresh baby spinach or greens
• Salt and pepper to taste
• 1-8.8 ounce package Whole Grain Tandoor Baked Nann, halved

Directions:

1. In a food processor, pulse chickpeas, leeks, egg, flour, dill, garlic, coriander, vinegar, cumin and salt and pepper together until it forms a thick paste.
2. Yogurt Sauce: Whisk together all yogurt sauce ingredients; set aside.
3. Add 1 tablespoon of olive oil to medium size skillet. Over medium-high heat, cook patties until heated through and browned, about 5 minutes on each side.
4.  Assemble Wraps: Sprinkle salt and pepper on cucumber and tomato slices. Place falafel in center of each Nann half. Add tomatoes, cucumber and greens. Serve with yogurt sauce.

Candy Cane Sugar Cookies

Cute simple decorations for my sugar cookie recipe ;o)