Roasted Winter Vegetables with Herbed Balsamic Glaze
Recipe by Mary Battista
1 Small butternut squash, peeled and cut into large chunks
1 Fennel bulb, trimmed, cut into large chunks
1 Large red onion, large dice
2 Large carrots, diagonally cut into 1” pieces
1 Large red or yellow bell pepper, large dice
10 Whole garlic cloves, peeled
2 Large beets, scrubbed and trimmed, cut into large chunks
¼ Cup grapeseed oil
¼ Cup balsamic vinegar
1 tsp dried thyme or rosemary
½ tsp sea salt
½ tsp black pepper
Place chopped vegetables in a large roasting pan. Whisk together the oil, vinegar, thyme or rosemary, salt, and pepper. Mix with veggies in the pan to coat.
Bake at 450° for 35-40 minutes or until veggies are tender and caramelized.
Serve alone or on top of a bed of greens with a little vinaigrette, sliced almonds, and feta cheese.
Recipe by Chris Battista
1 ½ Cups quinoa
3 Cups low-sodium chicken or vegetable broth
1 tsp curry
Pinch of cayenne pepper
1 T. extra virgin olive oil
1 Medium onion, small dice
8 oz of cremini mushroom, diced
1 Clove of garlic, minced
2-3 Cups fresh spinach, removed stems and coarsely chopped
½ Cup grated smoked Gouda cheese
Salt to taste
Bring broth to a boil in a large saucepan, add rinsed and drained quinoa. Bring back to a boil, cover, lower heat and simmer for 15-20 minutes. Halfway through add curry and cayenne. Once quinoa is almost cooked add chopped spinach. Fluff with a fork, put cover back on, turn off heat and let spinach wilt.
Meanwhile, heat olive oil over medium heat, once hot add onions and sauté for 5 minutes. Add garlic and chopped mushrooms and sauté 3-5 more minutes. Add mixture to quinoa, toss with a fork, and salt to taste. Add smoked gouda and cover to melt.