Harvest Stuffed Acorn Squash

November 20, 2013
harvest-stuffed-acorn-squash

Phew! It has been a wild couple of months over here and I am just coming up for breath. Highlights include: a couple of trips out of town (and out of the country), starting a new job, working hard on some new projects and some of fall’s finest bounty. It is shaping up to be a great year for fresh produce. I had an apple picking adventure a few weeks back, which means you should keep your eyes peeled for lots and lots of apple recipes around these parts. In the meantime, feast your eyes on this simple and healthy creation.

Harvest Stuffed Acorn Squash 

Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 small acorn squash, halved and seeds removed
  • 1 Tbsp olive oil
  • Sea salt and freshly ground pepper
  • 1/2 cup quinoa (I used red)
  • 1/4 cup sliced or chopped apple
  • 1/4 cup chopped fresh kale
  • 2 Tbsp raisins or dried cranberries
  • 1/4 cup slivered almonds
  • Pinch red-pepper flakes
  • drizzle of maple syrup (optional)

Directions:

  1. Preheat oven to 400°F (204°C). Slice squash in half, scrape out seeds and strings. Brush squash with 1/2 tablespoon oil and season with salt and pepper. Roast cut side down on a baking sheet until tender – 15 to 20 minutes.
  2. Meanwhile, bring quinoa and 1 cup water to a boil in a small pot. Reduce heat and simmer, covered, until tender and water is absorbed, about 15 minutes. Let cool, then fluff with a fork.
  3. In a large bowl combine quinoa, apple, kale, raisins, almonds, remaining 1/2 tablespoon oil and mix. Season with salt and red-pepper flakes. Divide filling among squash. If your heart so desires, drizzle a little maple syrup over the top.

 stuffed-acorn-squash

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Farmers’ Market Gazpacho

August 12, 2013
farmers-market-gazpacho

When fresh markets, farm stands and gardens are overrun with ripe tomatoes, cucumbers, peppers and onions, I could eat gazpacho every day. I love to make runs downtown to the Union Square Farmers’ Market to check out the fabulous local produce. I look for the juiciest tomatoes I can find to make this refreshing and zesty gazpacho. There are no hard-and-fast rules in making this recipe. You can adjust the amounts and types of vegetables to your liking.

This soup is a celebration of freshness – in the body and in the season.  

What are some of your favorite ways to use your farmers’ market bounty?

farmers-market-tomatoes

Farmers’ Market Gazpacho

Serves 2-4

Ingredients:

  • 5 ripe tomatoes, coarsely chopped
  • 1/2 cup tomato juice
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup celery, diced
  • 1/4 cup red onion, finely diced
  • 1 medium garlic clove, minced
  • 1/4 cup cucumber, seeded and diced
  • 4-5 fresh basil leaves, finely chopped (more whole leaves for garnish)
  • fresh ground pepper, to taste

Directions:

  1. Place the tomatoes and tomato juice in a blender and process until smooth. Transfer to a large bowl.
  2. Add the chopped bell pepper, celery, red onion, garlic, cucumber, basil and black pepper to the soup and stir well. Cover and chill in the fridge overnight. This allows for the flavors to meld. 
  3. To serve, ladle the soup into bowls and garnish with whole basil leaves. Enjoy. 

 

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The Big Move

July 10, 2013
figgyandsprout-moving-to-new-york

Time to spill some pretty huge news… I moved to New York City! And the real reason things have been a little quiet around here lately is due to the fact that I have been completely preoccupied with finding an apartment, unpacking, interviewing for jobs and too many summer parties to count. There will be plenty more posts to come once I get settled into my new home – I promise.

 

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Birthday Celebration Tarts

June 3, 2013
katie-birthday

Today is my birthday! I turn 26.

The day brought much reprieve and rest, along with ample sunshine. My fiancé and I packed a picnic lunch and spent the afternoon enjoying some lovely eats and the warm weather along the harbor. We even have some new freckles to prove it.

I don’t usually aim for anything too fancy on the big day. I like keeping things simple. I’m totally content with enjoying a nice meal with friends and sharing some dessert. There’s always some dancing involved too. Over the weekend I did just that. I set off gallivanting the streets of Cork with my dear friend Emma. You can be sure there was plenty of banter and laughter shared, the best kind of celebrating.

Upon arriving at Emma’s house on Saturday, she remarked, “You look like a tart.” This was funny for multiple reasons. First off, Irish insults are interesting terms of endearment which are abundant in the friendship between Emma and me. Secondly, as coincidence would have it, I just so happened to be experimenting with these raw tarts for my birthday. I went on to explain the intricacies of making raw tarts with nothing but nuts and dates. It turns out we both have bold minds. We collapsed in a huge fit of giggles. Who knew Veganism could be so risqué?

These tarts are pretty amazing. Let’s forget for a moment that they are vegan, gluten-free and raw, and just focus on the delectable elements that combine to create perfection. Raw desserts really are my fave (especially during the summer months.) I can enjoy an incredibly delicious, nutrient-dense dessert without post-dessert remorse. I can feel really good about what I am putting into my body, and what I am feeding the people I love. That is truly something to celebrate.

birthday-celebration-raw-tarts

Raw Berry Tarts

Serves 6

Ingredients:

Crust:

  • 1 cup of almonds
  • 1/4 teaspoon allspice
  • 1 cup of medjool dates

Filling:

  • 1/4 cup raw cashews (soaked for 3 hours)
  • 1 Tbsp lemon juice
  • 2 tsp lemon zest
  • 3 Tbsp filtered water
  • 1 Tbsp maple syrup

Toppings:

  • fresh blackberries, strawberries, raspberries or blueberries
  • mint leaves for garnish (optional)

Directions:

Crust:

  1. In a high powered blender or food processor, blend the almonds and allspice until it becomes a fine consistency. Then add in the dates one by one until they have all been added and you have a sticky dough.
  2. Divide the mixture into 6 muffin or tart tins.  Then press the mixture into the tin forming the crust.
  3. Place them in the fridge until you are ready to fill them.

Filling:

  1. Drain the cashews after they have been soaking for at least three hours and place them in a blender or food processor along with the lemon juice, zest, water and maple syrup. Blend until smooth and creamy, adding additional water as needed.

Assembly:

  1. Place the filling in each tart, heaping it up in the center, using up all the filling. Top each tart with berries and a garnish of mint leaves. Enjoy!

Tarts are best eaten same day but will keep in the fridge for up to two days. 

 Now it’s time to pop some bubbly and toast to another amazing year.

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