We were so lucky to have Kristina and Jessica from Nutrition Therapy Associates at market for the Nutritionist is In to talk about nutrition and how we relate to food. Their Yay! Scale was also a hit.
But most importantly, these ladies brought three delicious fall recipes to share, all of which contain ingredients that can be purchased right now at the Haile Farmers Market. The soup recipe comes from Jessica's own blog Wholesomely, and she has more recipe ideas, gardening tips, and musings about healthy lifestyles.
Seminole Squash Soup
2-3 lb Seminole Squash
1 tsp olive oil
1 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp black pepper
1 cup coconut milk (or any other milk)
1 cup vegetable broth
3 cloves fresh garlic
1. Preheat oven to 400 F. Peel & dice butternut squash into 1 in cubes, then toss with thyme, garlic powder, salt, & pepper in a large bowl with olive oil. Spread out seasoned squash onto a baking sheet lined with aluminum foil and place in preheated oven until fork tender and golden brown, around 20-25 minutes.
2. Meanwhile, place milk, vegetable broth, and fresh garlic into the blender. Once your squash is done cooking, place it into the blender as well and blend till it looks velvety smooth.
Baked Sweet Potatoes with Feta, Olives, and Sundried Tomatoes
- 2 medium red skinned sweet potatoes, scrubbed clean
- 2oz sheep’s milk feta cheese , cut into small cubes
- 2 oz black oil-cured olives, pitted and chopped
- 1 oz oil packed sundried tomatoes ; thinly sliced
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon dried or 2 teaspoons fresh oregano; chopped
- 1 Tablespoon extra virgin olive oil
- Sea salt and ground pepper to taste
- Preheat the oven to 400F. Pierce each sweet potato several times with the tines of a fork. Place them directly on middle oven rack with a piece of foil on the rack below.
- Bake until the sweet potatoes are easily pierced with a knife and cooked through, about 45-60 minutes depending on size. Remove from oven and let stand until cool enough to handle.
- While the sweet potatoes are baking, make the topping. Mix together remaining ingredients in a small bowl and set aside until the sweet potatoes are done.
- Slice sweet potatoes lengthwise down the center to expose cooked insides, top with feta mixture and serve.
Kale, Seminole Squash, and Chickpea Salad with Tahini Dressing
serves 2 as main, 4 as side
For the Salad
- 1 bunch of kale
- 1/2 cup chopped cilantro, plus more for garnish
- 2 cups large diced butternut squash
- 1 15 ounce can chickpeas (garbanzo beans), drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon curry powder
- pinch of cayenne pepper
- Kosher salt
- 1/2 cup candied pecans
For the Dressing
- 2 tablespoons tahini (available at health food stores and in the international aisle)
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- Prepare the kale by cutting out the tough ribs of the kale and discard. Thinly slice the kale into ribbons and add to a large bowl. Add the chopped cilantro and toss to combine.
- Preheat the oven to 400 degrees F. Add the diced butternut squash and rinsed chickpeas to a baking sheet lined with foil. Drizzle with the extra virgin olive oil, curry powder and cayenne. Mix with your hands until the squash and chickpeas are well coated. Sprinkle with kosher salt and bake for 15-20 minutes or until squash is tender and chickpeas are lightly browned.
- Meanwhile add the dressing ingredients to a small mason jar. Shake to mix and taste for more seasoning if desired.
- Transfer the butternut squash and chickpeas to the bowl of kale. Add the candied pecans and drizzle with the tahini dressing. Toss to coat. Allow to rest for 10 to 30 minutes before serving so kale softens and flavors meld.