There are so many different kinds of squash that it's almost like having to take a high school biology test. (Interestingly, they are biologically fruits and not vegetables.) I know them all because growing up I was one of those weird kids that actually liked squash.
One of my favorites is the acorn squash. I love it roasted simply with a bit of butter and maple syrup. This Roasted Acorn Squash recipe is a variation of one that I had growing up – my dad loved acorn squash cooked this way. As acorn squash ages, the skin turns a mottled orange yellow color, so choose those that are more green than yellow. It should be firm with no dark or gray spots and tapping it should result in a sound that is hollow, not dull. Squash »
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When you mix together the wet rub, use a large mixing bowl. The rub will be very sticky because of the thickness of the molasses. Use a rubber spatula to mix because it will help blend the spice ingredients and then when you add the cut squash a bit of the moisture will help. Fold the squash until it is well coated.
When roasting the squash, toss frequently using a wooden or ovenproof rubber spatula to keep the squash and pumpkin seeds from sticking to the pan and burning.
I had a great chimichurri sauce while traveling recently, and the key to the one that I tasted was the fresh oregano. I have had chimichurri from time to time through the years, but this was the best I have had. The real key is the fresh oregano. You can do this with dried oregano, but the fresh is really worth it.
This is a pretty mild version, so if you like yours spicier, add another jalapeno (or two). Chimichurri is a bold flavor, so you will need something with a fairly bold flavor to pair it with, like salmon, pork, or flank steak.
Sometimes the simplest things are the best. Cauliflower, onions, salt, olive oil, goat cheese - it takes so little to make something rich and creamy. Drizzle a 1/2 teaspoon of aged balsamic vinegar over this for a real treat.
The key to good asparagus soup is to cook the veggies gently. I suppose that this is true of making almost any cream soup: you want to have the vegetables cooked enough to be soft but not so much that you lose all the flavor. Blanching the asparagus and refreshing is a good way to accomplish this.
This recipe is one that proves a great meal only takes a few minutes to put together. Mixing the rub takes all of about two minutes. Cooking takes all of 15 minutes and boom! - you have a great meal. Pair this with some roasted potatoes or brown rice and some steamed veggies for a delicious and balanced weeknight dinner.
In the summer heat it can be tough to make yourself fire up the range or oven and cook. Simple salads like this one can be a quick and easy way to a great meal with leftovers for sandwiches at lunch.
Most of the wasabi paste sold in the U.S. is actually horseradish with added spices and green food coloring. If you can't find wasabi paste, use an equal amount of horseradish. If you like your food a bit spicier, add a few extra teaspoons.
The teriyaki sauce you choose in the grocery store can vary widely in flavor and in sodium content. Most contain a lot of sodium and in most cases are made with soy sauce so they also contain wheat gluten. Annie Chun's brand of gluten-free teriyaki sauce is pretty good (we also really like their brown rice Pad Thai noodles).
Most teriyaki dishes are really overpowering and you can easily use too much sauce in your dish. Start with a little bit of sauce and add more to taste when you are cooking. In this case, you might use a little less sauce in the beef, but then you can spread a bit more sauce on the bun before toasting, if you like.