Recipes of the Week–October 26, 2015

Butternut Squash Soup from: http://www.people.com/people/article/0,,20676229,00.html

• 1 tbsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• ¼ tsp. ground allspice
• ¼ tsp. ground ginger
• 4 cups cubed butternut or other winter squash, fresh or frozen
• 4 cups low-sodium chicken broth or vegetable broth • ¾ tsp. salt • 1 tbsp. maple syrup • 4 tsp. plain low-fat yogurt for garnish (optional)

1. Heat the oil over medium heat in a 6-quart stockpot. Add the onion and cook until soft but not brown, about 6 minutes. Add the garlic, allspice and ginger, and cook, stirring frequently, for 1 minute more.

2. Add the squash, broth and salt, and bring to a boil. Reduce heat and simmer until squash is tender and the broth is slightly reduced, about 15 minutes for fresh squash and 5 minutes for frozen. Remove from heat and stir in maple syrup. Allow soup to cool slightly, then puree in a blender until smooth.

 

Apple and Celery Salad http://food.ndtv.com/recipe-apple-and-celery-salad-340006

For the salad: 1 apple, thinly sliced 1 carrot, finely slice A handful of chopped celery stock A handful of chopped celery leaves A handful of parsley, chopped 2 tsp sunflower seeds 1/2 tsp linseeds 1 tsp pine nuts

For the dressing: 1 1/2 tsp honey 2 tsp olive oil 1/4 tsp finely chopped ginger 1/2 lemon juice

Place all the salad ingredients in a bowl.
In another bowl combine all the dressing ingredients.
Pour the dressing over the salad and mix well.

 

Herb Stuffed Tomatoes from: http://www.foodnetwork.com/recipes/giada-de-laurentiis/herb-stuffed-tomatoes-recipe.html

 

5 beefsteak tomatoes

1 cup chopped flat-leaf parsley leaves

3/4 cup Italian-style bread crumbs

1 cup grated provolone

1/4 teaspoon freshly ground black pepper

1 teaspoon butter, softened

2 tablespoons extra-virgin olive oil

 

Preheat the oven to 375 degrees F.

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes. Recipe courtesy of Giada De Laurentiis

 

All about Winter Squash – Tips for Storage & Preparation http://www.recipetips.com/kitchen-tips/t--830/all-about-winter-squash.asp