Ingredients:

2 acorn squashes, cut in half, seeds removed

1 T. olive oil

1 t. paprika

Salt and pepper to taste

Stuffing:

2 T. olive oil, divided

*1 LB spicy Italian sausage, casings removed

½ large onion, diced

2 cloves garlic, minced

2 c. white mushrooms, sliced

½ bunch of kale, center rib removed and torn into pieces (about 3 c. prepared)

½ c. tomato sauce

kosher salt and black pepper to taste

Parmesan (optional) for serving

Method:

Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside.

Brush cut surface of squash with oil and sprinkle with paprika, salt and pepper. Place in prepared pan. Bake 50-60 minutes, until skin is soft and fork-tender.

While squash is cooking, heat 1 T. olive oil in a skillet over medium-high heat.

Add sausage and using a wood spoon break into coarse pieces. Cook until brown, about 5-6 minutes. Remove cooked sausage from pan and set aside.

In same skillet, add remaining 1 T. oil and onions; cook until soft, 3 minutes. Add garlic and cook for 30 seconds. Add mushroom and cook for 3 to 5 minutes, stirring occasionally. Add kale and toss; add tomato sauce. Cover pan and cook until kale is tender.

Stir in cooked sausage and heat through. Divide kale-sausage filling among squash. Top with freshly grated Parmesan if desired. Serve.

Variation: If you don't want to use sausage in the filling, you can replace it with cubed chicken breast, shrimp, tofu or any other type of protein you prefer.

Servings: 4

Recipe source: primaverakitchen.com

Romanesco is a relative of broccoli and cauliflower, with its own unique flavor. The texture is similar to cauliflower. Substitute Romanesco for either broccoli or cauliflower in your favorite recipes.

Ingredients:

1 large head Romanesco, cut into florets

salt and pepper to taste

2 medium tomatoes, sliced

½ c. butter, melted

8 oz Swiss cheese, shredded

Method:

Preheat oven to 350°F.

Place Romanesco in a microwave and oven-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on High for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the Romanesco . Drizzle Romanesco and tomatoes evenly with melted butter, and top with cheese.

Bake 40 minutes in the preheated oven, until cheese is bubbly.

Servings: 8

Recipe adapted from: allrecipes.com

Ingredients:

3 c. sliced celery, cut into ½" slices, about 5 to 6 stalks

2 T. extra virgin olive oil

1 T. honey or maple syrup

¼ c. vegetable broth

1 T. apple cider vinegar (may sub white wine or red wine vinegar)

1 t. fresh thyme (¼ t. dried)

¼ t. kosher salt

¼ t. freshly ground black pepper

2 pitted Medjool dates, sliced

2 T. crumbled blue cheese

Method:

Preheat oven to 425°F. Place celery in an 8"×8" baking dish. Toss with olive oil and honey until coated.

In a measuring cup, whisk together broth, apple cider vinegar, thyme, salt, and pepper. Pour over celery.

Bake on center rack of oven until tender and slightly browned, about 40 to 50 minutes, stirring occasionally.

Remove from oven, stir in dates and blue cheese.

Variations: Substitute another dried fruit, such as cranberries or cherries, for the dates. Swap in feta or goat cheese for the blue cheese. Add chopped walnuts or pine nuts.

Servings: 2

Recipe adapted from: itsavegworldafterall.com

Ingredients:

1 T. coconut oil (or sub a neutral oil)

1 c. diced yellow or white onion

1 t. minced fresh ginger

2 medium whole carrots (peeled and chopped)

1 pinch sea salt + black pepper (plus more to taste)

4 cloves garlic, minced (about 2 T.)

3 c. diced potatoes (may use a combination of regular and sweet potatoes if desired)

1½ T. curry powder

5-6 c. vegetable broth

1 c. green lentils (thoroughly rinsed and drained)

1 T. coconut sugar or brown sugar (optional, to taste)

4 c. chopped green or purple kale

Optional, for serving:

Fresh chopped cilantro

Lemon juice

Bread or Flatbread

Method:

Heat a large pot over medium heat. Add oil, onion, ginger, and carrots. Season with a pinch each sea salt and black pepper and stir. Cook for 3-5 minutes, stirring frequently, until onions are soft and fragrant.

Add garlic and potatoes and stir. Cook for 3-4 minutes to brown slightly; add curry powder. Stir to coat. Cook 2 minutes more.

Add lesser amount of vegetable broth (5 cups) and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.

Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance.

If the soup has thickened too much, add remaining vegetable broth.

In the last few minutes of cooking, add kale and cover to steam until tender but still vibrant green – about 2-3 minutes.

Serve immediately as is or with cilantro and fresh lemon juice (optional). 

Servings: 4

Recipe adapted from: minimalistbaker.com

Ingredients:

2 c. cubed and peeled sweet potatoes, cut into ¼" cubes (about 1 large or 2 medium)

1 T. cooking oil (coconut oil, olive oil or avocado oil)

½ c. thinly sliced red onion (about ½ small onion)

3 cloves garlic, minced

4 c. kale, tightly packed, washed and torn, tough stems removed (about 1 bunch)

Sea salt and pepper to taste

For serving: Avocado, fried eggs, Lemon wedges, optional

Method:

Heat oil in a large skillet placed over medium-high heat. Add sweet potato and onion. Sauté, stirring occasionally, for 5-8 minutes or until onions and potatoes start to soften a bit. Add garlic and cook an additional 30 seconds or until fragrant.

Add 2 T. water and cover with a lid. Cook additional 3-4 minutes or until potatoes are just about done. Add kale, toss well and continue to cook for 3 minutes, stirring occasionally, until kale is wilted and tender.

Remove from heat, season with salt and pepper to taste. Serve with fried egg, lemon wedges, and/or avocado slices if desired.

Servings: 4

Recipe adapted from: therealfooddietitians.com

Week 1 Pick-up: October 19

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