Thursday, November 18, 2010

Fall Love in a Bowl

 a beautiful bowl of fall flavors

Sauteed Kale and Apple with Dried Cranberries, Toasted Walnuts & Goat Cheese
Serves 2
  • bunch of kale, stems removed and chopped
  • 1 tbsp. olive oil
  • 1 apple, chopped
  • 1 tbsp chopped toasted walnuts
  • 1 tbsp dried cranberries
  • goat cheese, crumbled
  • salt and pepper to taste
Heat oil over medium heat, once pan is warm at apples and sautee until tender. Add kale, salt and pepper. Once kale is wilted and soft at toasted walnuts and cranberries. Remove from heat and crumble goat cheese on top.

I like this over red quinoa to make it a complete meal, or as a side dish.

Roasted Acorn Squash
  • 1 tsp. olive oil
  • accorn squash
  • salt and pepper to taste
Preheat oven to 450 degrees. Cut squash in half and scoop out seeds, cut into half moons and coat with olive oil salt and pepper. Place on a cookie sheet and roast for 15 minutes, flip them and roast for another 15 minutes or until tender and caramelized. I eat the skins, but if you have trouble digesting them just spoon out the inside.

And yes, that is a tiny piece of Atwater Bakery's Cranberry Walnut Sourdough on the side there, yum!

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