When peeled ever-so-thinly, butternut squash is a surprising addition to salads. Briefly placing it in hot water serves to make the shavings slightly more tender. You can also add shaved kohlrabi, parsnip, or celery root to this dish.
1 small butternut squash, peeled
1 large carrot, peeled
1/4 cup (60 mL) squash or pumpkin seeds
6 cups (1.5 L) mixed salad greens such as baby spinach and arugula
1 celery stalk, thinly sliced
1/4 cup (60 mL) roughly chopped fresh mint
1 pear, thinly sliced
1 1/2 cups (350 mL) cooked or canned chickpeas, drained and rinsed
3 oz (85 g) crumbled soft goat cheese
Juice of 1/2 orange
1 1/2 Tbsp (22 mL) balsamic or champagne vinegar
1 Tbsp (15 mL) maple syrup
1 tsp (5 mL) poppy seeds
1/4 tsp (1 mL) black pepper
1/4 tsp (1 mL) salt
3 Tbsp (45 mL) extra-virgin olive oil
Bring kettle full of water to boil. Using flat vegetable peeler or mandoline, thinly shave squash and carrot. Place shaved squash in heatproof bowl, cover with boiled water, and let soak for 10 minutes. Drain squash and let cool.
Toast seeds in dry skillet over medium heat until fragrant and lightly browned, shaking the pan often to prevent burning. Let cool.
In large bowl, toss together squash, carrot, salad greens, celery, mint, and pear. Divide salad among serving plates and top each with an equal amount of chickpeas, toasted seeds, and goat cheese.
In small bowl, whisk together orange juice, vinegar, maple syrup, poppy seeds, black pepper, and salt. Whisk in olive oil. Drizzle dressing over salads.
Each serving contains: 320 calories; 11 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 35 g total carbohydrates (13 g sugars, 8 g fibre); 233 mg sodium
source: "Good Gourd", alive #373, November 2013
Pears and chocolate make for a very natural friendship and play together beautifully in this plant-based, dairy-free cake. This cake is dense and rich, with a medley of spices, and enhanced by just a hint of espresso powder, which allows that chocolate flavour to shine through. In addition to slices of pears being laid on top, this cake employs some pear purée to add moisture and sweetness to the slightly nutty texture provided by the whole wheat flour. Pear primer A firm pear such as Bosc, recognizable by its distinctive dusty brown skin, is perfect for this dish. When eaten raw, Bosc pears are crisp and not too sweet. When baked, this variety softens up and its flavours are enhanced, but it maintains its characteristic long-necked, graceful shape. Unlike a Bartlett pear, which turns from green to bright yellow when ripe, Bosc pears don’t change much in colour when ripe. Give it a little nudge with your thumb near the neck of the pear and it will give slightly—that’s how you know you’ve got a ripe one. Compared to other pears, Bosc will still be quite firm.
Many flavours that complement pears—sage, ginger, maple syrup—also go well with butternut squash, so it makes sense to bring the two together. For this autumn salad, mixed greens are tossed with marinated squash ribbons that serve to dress the salad with spicy, gingery brightness. A juicy yet firm medium-sweet pear, such as red Anjou, works well here, and its vibrant red skin makes a pretty plate alongside butternut squash. The finishing touch is a sprinkling of crispy sage and maple syrup-toasted hazelnuts. Refrigerator tip Treat butternut squash ribbons as you would a dressing, keeping them in the refrigerator until ready to use. They will last a few days in the refrigerator, and you can have them on hand to dress small amounts of lettuce. If, rather than making one large salad, you want to serve individual amounts of this salad, just dress a few leaves with some ribbons; cut up pear and fry sage leaves as you serve.
Luscious figs loaded onto hearty flatbread make a satisfying breakfast or brunch. They’re sweet and delicious when paired with savoury cinnamon-flavoured crunchy pumpkin seeds and tart goat cheese. And, with a dough enriched with whole wheat flour, hempseeds, and nigella, these flatbreads are sure to be satisfying. They’re also chock full of fibre and protein, and with 6 mg of iron, you’ll be on your way to 31 percent of the recommended daily value. A freezer favourite By making dough in advance and freezing, you can make these individual flatbreads part of your routine for days when you don’t have much time. Simply portion dough individually right after mixing, allow it to rise in the fridge for 8 to 10 hours, and then freeze in individual containers. To thaw an individual ball of dough, 24 hours before you wish to use it, remove the container from the freezer and allow it to thaw in the refrigerator. At least an hour before baking, allow dough to come up to room temperature outside of the fridge.