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This Week’s Recipes : February 24th-27th, 2021

by Local Fare Jax | Feb 25, 2021 | Recipes | 0 comments


 


 

Roasted Butternut Squash with Goat Cheese & Herb Oil

  • 1 butternut squash
  • 1 garlic clove, finely grated
  • 1/4 cup olive oil
  • 1/4 cup finely chopped parsley
  • 1 tablespoon finely chopped marjoram or oregano
  • 1 1/2 teaspoons red wine vinegar, divided
  • Kosher salt, freshly ground pepper
  • 3 ounces fresh goat cheese
  1. Preheat oven to 425°F. Place squash on a rimmed baking sheet and roast, turning once, until tender, 35–45 minutes. Let cool slightly.
  2. Meanwhile, whisk garlic, oil, parsley, marjoram, and 1/2 tsp. vinegar in a small bowl to combine; season herb oil with salt and pepper.
  3. Halve squash lengthwise and scrape out seeds. Using a large metal spoon, scoop out large pieces of flesh and place in a large bowl; discard skin. Add remaining 1 tsp. vinegar and gently toss to coat; season with salt and pepper.
  4. Transfer squash to a platter and drizzle with herb oil. Crumble goat cheese over.

 

Balsamic Brussels & Tomatoes

  •  1 bag whole brussels sprouts
  •  1 pint grape tomatoes
  •  olive oil spray
  •  1 tsp salt divided
  •  1/4 tsp black pepper
  •  1/4 cup olive oil
  •  2 garlic cloves
  •  4 shallots — , chopped
  •  1-2 tbsp reduced balsamic vinegar
  •  optional: 1/4 cup shredded parmesan cheeser
  1. Preheat oven to 400F
  2. Wash brussels sprouts, trim ends and remove any damaged or yellow leaves. Season with 1/2 tsp salt and 1/2 tsp pepper. Spray with olive oil.
  3. Line baking sheet with parchment paper or aluminum foil. Transfer brussels sprouts and bake for 30-40 minutes, or until crispy.
  4. In a large saute pan, over low to medium heat, heat up olive oil, garlic and shallots. Cook until garlic and shallots start to brown, then add brussels sprouts and tomatoes.
  5. Cook for 3 minutes, stirring frequently, until vegetables absorb enough flavor from the garlic and shallots, but tomatoes don’t get over cooked. Season with more salt and pepper, if needed.
  6. ransfer to a plate, drizzle with balsamic glaze and add shredded Parmesan

 


 

Simple Strawberry & Radish Salad with Basil

 

  • 4.5 oz. baby greens or Arugula
  •  1/4 cup basil leaves, chopped
  •  6 strawberries, sliced
  •  6 radishes, sliced
  •  2 tablespoons sunflower seeds
  •  1 oz. feta cheese, crumbled
  •  1 tablespoon balsamic vinegar
  •  2 teaspoons olive oil
  1. Thinly slice strawberries/radishes & chop fresh basil
  2. Place greens in bowls and toss with basil.
  3. Add strawberries and radishes.
  4. Sprinkle with sunflower seeds and feta.& drizzle with vinegar and oil and season with salt and pepper to taste.

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