Recipes

Squash Green Curry

  • INGREDIENTS
    • 1 medium onion, chopped (about 1 cup or so), divided
    • 8 cloves garlic
    • 1 tablespoon minced fresh ginger
    • 2 jalapeno peppers or 1 serrano pepper, coarsely chopped (optional)
    • 1 small bunch cilantro or half of a large bunch, chopped
    • 2 tablespoons olive oil
    • 1 can (14-ounce) unsweetened coconut milk (optional)
    • 1 medium butternut or other squash peeled, seeded, and cut into 1-inch chunks
    • 1 teaspoon or more salt, to taste
    • 2 tablespoons chopped fresh basil (optional)
  • INSTRUCTIONS
  • 1. To make the green curry, combine half of the onion, the garlic, ginger, peppers (if using), and cilantro in a mini food processor or blender. Process, scraping down the sides until the mixture is fairly smooth and uniform. Set aside.
  • 2. Heat oil over medium-high heat in a Dutch oven or large saute pan. Add the remaining onion and cook for 5-7 minutes or until softened and almost golden. Add butternut squash and salt, cover, reduce heat, and cook for 10 minutes until just tender but still firm, stirring occasionally. You may need to add a little bit of water if it starts sticking to the bottom of the pan.
  • 3. Add green curry and mix well. Cover and cook for another few minutes. Turn off the heat and leave the lid on to finish cooking with the steam.
  • 4. Stir in the chopped fresh basil, if using. Serve hot over cooked rice.

Kale and Bean Casserole

Ingredients

  • 1 tablespoon olive oil
  • 1 large sweet onion, chopped
  • 2 cloves garlic
  • 2 bunches of kale (around 12 large leaves), chopped
  • salt to taste
  • 4 ounces goat cheese
  • 1 can pinto (or similar) beans, drained
  • ¼ cup tamari roasted almonds, chopped

Directions

  1. Preheat oven to 350 degrees F.
  2. In a large sauté pan, cook onion in olive oil until onion begins to brown.
  3. Add garlic and sauté one minute more.
  4. Add kale and salt, and mix with onions.
  5. Cover and cook for 5 minutes.
  6. Uncover and cook until most of the liquid has evaporated.
  7. Remove from heat.
  8. Crumble goat cheese into kale mixture and toss until melted and well distributed.
  9. Add beans and mix.
  10. Turn into a greased 9×12 baking dish.
  11. Top with almonds.
  12. Cover with foil and bake at 350 degrees F for 40 minutes.
  13. Uncover and bake for another 10 minutes.
  14. Cut into squares and serve.

Notes: You can skip the baking step and instead serve the kale mixture over quinoa or rice.
For a little sweetness, add some dried cranberries when you add the goat cheese.