Prairie Health Companion Certified Recipes 1

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.

Spicy Quinoa

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.