Pappardelle with Butternut Squash, Radicchio and Fennel

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Serves 2 to 3

Ingredients:
9 ounces of  Pappardelle pasta (home made or commercially prepared)
2 cups butternut squash, diced
2 cups fresh radicchio, shredded
1/2 cup fresh fennel, shredded
1 garlic clove, minced
6 tablespoons extra virgin olive oil
2 tablespoons white vinegar
Salt, to taste
Freshly ground black pepper to taste
Fresh chopped parsley, for garnish
Grated Parmigiano Reggiano or Pecorino cheese  (optional)

 
Directions:
Bring a large pot of salted water to a boil.

Heat 4 tablespoons of the oil in a large skillet over medium heat; add garlic and cook for 1 minute stirring occasionally. Add the squash and sauté for 5-6 minutes on high heat until the squash is golden and crispy.  Remove from the pan and set aside. Add the radicchio and vinegar, lower the heat and cook until wilted. Season with salt and pepper to taste.

Cook the Pappardelle according to package directions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Pappardelle to the pan adding a little of the pasta cooking water to loosen if needed, then add the remaining oil and toss to combine.

Add the fennel. Season with salt and pepper to taste.  Divide among plates, garnish with chopped parsley and serve.

Sprinkle with grated Parmigiano Reggiano cheese or grated Pecorino cheese if desired.

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Roasted Beet Hummus

Roasted Beet Hummus recipe

Photo Credit: PhillyVoice.com, 2017

 

Did you know that the very food known as “Hummus” was derived from the Arabic  word meaning “chickpeas”, and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.  Hummus is basically  a Levantine dip or spread made from cooked, mashed chickpeas or a mixture of other beans, blended with tahini, olive oil, lemon juice, salt and garlic.  It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores anywhere in the world.

The chickpeas used in hummus make it high in fiber, protein and iron, and when lemon is added, offers your body a boost of vitamin C and antioxidants. What’s more, a thick spread of hummus will never threaten your waistline, but tahini has been known to be anti-inflammatory and lower cholesterol.

Yes, you can buy hummus at just about any local grocery store these days, but it so much better if you make for yourself at home and so easy to do as you can follow this recipe basic recipe with a few tips from Inspired Taste.

For some people, hummus is like the comic relief at an awkward dinner party. Everybody’s yearning for it, and it’s a universal pleaser. This light, savory snack is the perfect hors d’oeuvre as it  slides smoothly onto your chip, pita, pretzel, bagel, carrot or cucumber slices and rarely leaves a mess. And it is perfect for Super Bowl Parties

But for a change of pace, we switched it up a little to liven up a party in presenting this quick and easy roasted beet hummus which is a light, savory snack that will make your mouth pop with flavor.

Serves 6

Ingredients:
1 medium roasted beet, cooled, peeled, and quartered (Directions Follows)
One 15-ounce, can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 teaspoon minced garlic
2 tablespoons tahini (optional)
2 tablespoons olive oil
Dash salt and pepper
Water, to thin as needed
Optional spices: dried sage, cumin, paprika

Directions:
In a food processor, blend roasted beet until smooth. Add remaining ingredients to blend, reserving olive oil and water. Drizzle in olive oil while hummus is blending. If too thick, thin out with water until you have the desired consistency.

Taste and adjust seasonings with salt and pepper, as needed.

Place in a bowl and serve with vegetables , crackers or whole grain pitas of your choice.

Directions for Roasting Beets
 Option 1 
1. Preheat oven to 400 º F. Line a baking sheet with foil.
2. If buying whole beets with stem, remove leaves and stalk.
3. Peel beets and dice.
4. Lay on baking sheet and toss with olive oil, salt, pepper, and dried sage.
5. Cover baking sheet with foil and bake beets for 1 hour or until tender.

Option 2
1. Preheat oven to 425 º F.
2. Scrub, wash, and remove leaves/stalk from beets.
3. Place whole beets on aluminum foil and drizzle with olive oil and salt.
4. Wrap in aluminum foil and bake for 45 minutes or until tender.

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Thank you so much!

 

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Cauliflower and Avocado Salad

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Photo Credit: Kruti Shah, 2017

I discovered this gorgeous and delicious recipe on Instagram from food blogger, Kruti Shah, who is a health & wellness food stylist, creating real food recipes using all fresh and local produce from a company  Southern California called Milk and Eggs. Unfortunately the company only delivers to customers in the  Orange County, California Area, but just think what you might be able to find in your local markets. Eat fresh and buy local!

The directions are simple and a listed here below:

Kruti uses organic Butter lettuce topped with ghee-sautéed mushrooms, florets of purple cauliflower, sliced avocado, cilantro and smoked jalapeño sauerkraut.

The smoked jalapeño kraut is available on-line at Farmhouse Culture.

This organic kraut serves as a spicy way to keep your gut healthy and awaken the palate. Farmhouse Cultures, Smoked Jalapeno Kraut blends oak-smoked jalapenos with cabbage, carrots, onions, and radish for a taste that’s packed with earthy bold heat.

Also, check out their site for other products that are organic and gluten free. You will not be disappointed.

All photographs and content, excepted where noted, are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

 

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