Dark Greens Salad with Roasted Beets and Oranges

My parents, sister and her husband came to visit us on Christmas Day. After reading here on my blog about my Roasted Butternut Squash Sauce, they asked me to make that for our dinner. I was more than happy to as that sauce rocked. I doubled all the amounts to make more and instead of ravioli, I added it to some cannelloni and baked it in the oven. If you aren’t familiar, cannelloni, they are long pasta tubes that have been rolled up with cheese, kind of like manicotti. I made this salad to go with our meal.

Dark Greens Salad with Roasted Beets and Oranges

Dark Greens Salad with Roasted Beets and Oranges

5 ounce salad mix that contained baby spinach, baby arugula and radicchio

1 small bunch of beets with greens

2 oranges

3 Tablespoons raw sunflower seeds

1-2 ounces of crumbled feta cheese (optional)

Balsamic vinegar, olive oil, Dijon mustard, salt and pepper to make the dressing

Clean the salad greens and place in a large bowl.

Remove beets from greens. Remove greens from stems; wash, chop and add to the bowl with the rest of the greens. For the beets, peel them and slice in half. Slice each half into 1/4 inch half moons. Place on a dark roasting pan, toss with olive oil, and roast for 20 minutes at 425. Remove from oven and allow the beets to cool completely.

Cut each orange in half along the equator and use a citrus knife to cut out the sections. Reserve the sections for the salad and squeeze the remainder of the juice in the oranges into a separate bowl.

Toast the sunflower seeds in a small, dry skillet on medium until they just start to brown. Remove from heat and allow them to cool completely.

To make the dressing, take 3 Tablespoons of the reserved orange juice and whisk in 1 Tablespoon of balsamic vinegar. Whisk in 1 teaspoon of Dijon mustard and a pinch of salt and pepper.  Very slowly whisk in 3 Tablespoons of olive oil until the dressing is combined. Taste and adjust any of the seasonings as you feel are necessary.

Pour the dressing over the salad greens and toss to combine so all the greens are covered. Sprinkle the roasted beets, orange sections, toasted sunflower seeds, and feta cheese if you are using it, over the salad greens. This salad served 6 with no leftovers.

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Roasted Butternut Squash Pasta Sauce

Looking at my recipes as of lately, I seem to be stuck on butternut squash.

My inspiration for this recipe came from purchasing some ravioli at our local farmers market this past weekend. We have a store here called Galletta’s, it’s an Italian deli that also makes their own pastas. Growing up in an Italian family, I appreciate the amount of work and time that goes into making ravioli. My Nana used to make dozens and dozens of them to feed us at family gatherings. Nana is no longer with us so I was thrilled to see Galletta’s offering their pastas at the farmers marekt. I typically think of doing something tomato based when it comes to pasta, but I wanted to try something different. Here is what I came up with.

Roasted Butternut Squash Pasta Sauce

2 heads of garlic, remove white papery skin but leave the cloves together

1 large butternut squash, peeled, seeded and diced in 1/2 inch pieces

1 teaspoon dried sage

Roasted Butternut Squash Sauce

1 cup water

3/4 cup half and half

Salt and Pepper to taste

Cut the top quarter off both heads of garlic. Place on aluminum foil and drizzle with olive oil, wrap tightly in the foil and roast for 40 minutes at 425. Remove and allow the garlic to cool enough to be able to handle the cloves. Press out the garlic pulp into a medium saucepan.

Toss the butternut squash on a dark roasting pan with a little olive oil, salt and pepper. Roast for about 30 minutes at 425. Stir the butternut squash about half way through the roasting time to brown all sides. Add the squash to the garlic in the saucepan.

Add the dried sage, water, and half and half to the same saucepan. Puree with an immersion blender until smooth. Season with salt and pepper to taste and warm the sauce over medium low until hot.

Pour the sauce over the pasta of your choice.

Note: You may need to add more liquid depending on the size of your particular butternut squash. If the sauce is too thick, add a little more water or half and half to smooth the sauce out.

I served this with some steamed broccoli.

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A Gift with a Purpose

Does anyone else think there is too much stuff in their life? For the past couple of years I have been on a quest to de-stuff myself. And no, this has nothing to do with over eating. I want to live simpler. I have been going through things in our house to see what I can recycle, donate, and if there is no way to do either, then yes, throw it away.

But, between Thanksgiving and New Years, there is this time of the gift. Planning the gifts, buying the gifts, wrapping the gifs, stressing over the gifts, etc… It’s that last one that really gets you though, stressing over the gifts. We all have people in our lives that we would like to show how much we appreciate them:

  • the neighbor who watered your plants

  • the coach/teacher who spent extra time with your kid

  • the person who sent you business

  • the colleague who drove you to work when your car was in the shop

So what do you get for the people on your list that you don’t know what to get?

How about a gift with a purpose!

Like I said at the beginning of this blog post, we all have so much stuff. Instead of getting more stuff, let’s make a difference!

One of my favorite organizations for making a difference is the Natural Resources Defense Council. The mission of the NRDC is to safeguard the Earth: its people its plants and animals, and the natural systems on which all life depends. Through their Save Biogems program you can give a gift that makes a positive impact on the world in which we live. They have gifts to protect polar bears, the wolves in Yellowstone park, and newborn whales, but my favorite one is to plant a rain forest tree. For $10, you can plant a tree in Costa Rican rain forest that is being restored. You can buy one tree or as many as you like. The NRDC will e-mail (or snail mail if you prefer) a beautiful certificate to your recipient to let them know a tree has been planted in their name.

This is a wonderful and simple gift to give to anyone on your list. Happy Shopping!

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The Mat does Matter

Being a yoga instructor I am often asked about yoga mats.

  • Where do you get yoga mats?
  • What kind should I get?
  • Which yoga mat do you use?

You can get yoga mats just about anywhere, in fact, my grocery store even sells them. But not all yoga mats are created equal.

The typical mat that you will see for purchase are the basic plastic ones made of PVC and other synthethic materials. These are the cheapest ones to purchase, usually less then $20. Since they are made out of synthetic materials, they are often very slippery because they are coated with a chemical layer. I have seen many times a student come into my class with a brand new yoga mat they just unwrapped, all excited to use it, only to have their hands and feet slip so much that they abandon the mat and just go back to using the floor. With time that chemical layer will disappear and the mat won’t be so slippery, but it is disappearing through your body and clothes coming in contact with it. Most of the mats are only about 1/8 inch thick, though you can find ones that are 1/4 inch thick. The majority of people new to yoga will find an 1/8 inch mat too thin for them and it does not provide enough padding for their knees.

So what happens then? You buy this yoga mat, all excited to give the yoga thing a try, you slip all over the place on it, you don’t have enough cushioning and the floor is bothering you, so you give up and say that yoga just isn’t for you. The mat goes in the trash where it sits in a landfill forever since it was made of plastic.

Like with any sport, having the right equipment makes all the difference. You wouldn’t start training for a marathon without a properly fitted pair of running shoes. You wouldn’t start swimming laps without a bathing suit and goggles. So why would you start yoga without a good mat?

So I’m going to tell you about the mat that I use and just LOVE!

I use a Jade Yoga mat. Their mats are made from natural rubber instead of synthetic plastics. They provide a non-slip surface right out of the box. In addition, the mat does not slide on wooden floors as the plastic ones can. The natural rubber provides better cushioning and is made from a renewable source. The company takes great pride in being environmentally friendly and plants a tree for each mat that is sold.

My first yoga mat was one of the plastic ones I described above, I hated it. I eventually got a thicker plastic mat and that one was a little better but still I was not a big fan. So earlier this year, I decided it was high time that I found a mat that I wanted to be on and not just use. I did a lot of research and talked to a lot of other yoga teachers. Everything pointed me in the direction of the Jade mat. I do not regret for one moment purchasing it. They are more expensive then the plastic ones, but, the amount of money I spent on those 2 plastic mats I hated equaled the cost of my Jade one.

I encourage you to look into them, you can click here to see them in my store. They come in either 68 inch lengths or 74 inch lengths for those tall people. They also come in 3/16 inch thickness (that’s the one I use) or 5/16 inch if you want more padding. Overall, they have fantastic reviews. You will see some people who have reviewed it and said that it doesn’t last long and falls apart. As a yoga teacher, I use my mat 5 times a week and have been doing so for about 6 months now, and nowhere on my mat is it falling apart. The one thing to be aware of is that they are made from natural rubber so if you have latex allergy, you would not want to use this. Also, the natural rubber smell can be a tad strong when you first receive your mat. I recommend unrolling it and letting it hang in a well ventilated area. Trust me, the smell will eventually dissipate.


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Back to Normal

I have not abandoned my blog, I just went on a well deserved vacation with my hubby. We spent some time in the Bahamas soaking up the sun and relaxing. So you can imagine what a shock it was to go to my local farmers market yesterday in the snow. That’s right, I said SNOW! It was coming down at a pretty fast pace and covering the veggies out for purchase. It was a tad weird to be shaking snow off a bunch of swiss chard. Here is what I scored at the market:

Apples

Sweet Potatoes

Kale

Swiss Chard

Baby Beets

Baby Turnips

Butternut Squash

Eggs

Beef Stew Meat

Broccoli

Yeah for produce! So my plan for all that stuff is this:

  • Guinness Beef, Barley and Vegetable Stew
  • Roasted Root Vegetable Salad with French Lentils and Broccoli
  • Bourbon and Orange Baked Beans with Sweet Potato Casserole and Sauteed Greens

Which one of those would you most like to see posted on this blog?

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Roasted Garlic and Butternut Squash Pizza

Thanksgiving is usually a low key holiday for hubby and me. We also don’t usually have what most people would consider a traditional dinner. One year we had tacos and last year I made this pizza. It was so good that it has earned the right to be transferred over from my old blog.

If you are looking for something different for your Thanksgiving meal, and have a small group, this is an easy recipe to up the quantity on to make 2 even 3 pizzas.

Roasted Garlic and Butternut Squash Pizza

Pizza dough ball (either make your own or by a pre-made ball of dough)

2 heads of garlic

1 small butternut squash, peeled and cut into 1/2 inch dice

2 ounces asiago cheese, shreddedButternut Squash Pizza 2

4 ounces soft goat cheese

1 Tablespoon fresh rosemary, chopped

Sprinkle with salt and pepper to taste

Remove the outer paper skin from both heads of garlic but do not separate cloves. Cut the top 1/4 inch of the heads of garlic. Place each head a square of aluminum foil and drizzle with some olive oil. Wrap the foil tightly around each head of garlic and roast at 425 for 45 minutes. Remove from oven and allow them to cool enough to be handled with bare hands. Separate the cloves and push out all the yummy garlic pulp.

Spread the butternut squash out on dark roasting pan. Toss with olive oil and roast at 425 for about 20 minutes.

Roll the dough out on a pizza stone and stab several times with a fork to let the steam escape while it bakes. Bake for 15 minutes at 350. Remove from oven. Spread the garlic pulp over the crust. Top with the roasted squash. Sprinkle the asiago over the squash and add dollops of goat cheese. Finish with the fresh rosemary, salt, and pepper. Put the pizza back in the oven for 10 minutes. Allow it to rest about 10 minutes before slicing.

A must for every kitchen is a pizza stone, if you don’t have one, get it here.

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Maple and Apple Cider Roasted Veggies

I had some random produce that I wanted to use the other night so I decided to make another veggie side to go with a Greens Gratin I had made for dinner. This turned out really, REALLY good, and would be perfect to add to your Thanksgiving Day table. I thought to myself, I must put this up on the blog to share with everyone. Unfortunately I do not have a picture. I had planned to take a picture the next day when I had lunch (plus more light to work with) but there wasn’t enough left to photograph. I totally made this up and I only somewhat measured things so feel free to play with the quantities.

Maple and Apple Cider Roasted Veggies

1 small butternut squash, peeled and cut into 1/2 inch dice

3 large beets, peeled and cut into 1/2 inch dice

1 medium onion, sliced

3/4 cup apple cider

3 Tablespoons maple syrup

1/4 teaspoon kosher salt

Combine everything on a large, dark roasting pan. Roast for 20 minutes at 400. Stir everything and roast for another 20 minutes. I stirred it again and roasted for about 10 more minutes. They are done when they are sticky, lightly browned, and soft.

This probably would only serve 4 so increase everything if you have more people, and if you are doing a lot of vegetables, split it up into two pans.

Do you have a new Thanksgiving recipe that you are using this year?

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