Ginger & Orange Roasted Rainbow Carrots
Makes 4 servings
Ingredients
-
1 pound rainbow carrots
-
2 large oranges
-
⅓ cup olive oil
-
2 teaspoons fresh ginger, grated
-
½ teaspoon ground coriander
-
1 tablespoon sesame seeds
-
1 ½ tablespoons honey
-
½ teaspoon cumin seeds
-
2 scallions, chopped
-
Salt and pepper, to taste
-
¼ cup fresh cilantro, packed
Instructions
Preheat the oven to 375 F.
Wash the rainbow carrots to remove any impurities, and then slice any larger carrots in half lengthways.
Zest and juice one orange, and slice the other into segments. Set the orange zest to one side.
Place the prepared carrots into a large roasting tray and toss them with the olive oil, the fresh ginger, the orange segments, the orange juice, the ground coriander, and the sesame seeds.
Place the roasting tray into the oven and roast the carrots for 30 minutes, until they are just tender when pierced with a knife, and are beginning to color.
Set the carrots aside to cool for 5 minutes, and then transfer them to a bowl along with any juices in the tray, and toss them with the honey, the orange zest, the cumin seeds, the scallions, and salt and pepper to taste. Mix in half of the fresh cilantro, and top the carrot salad with the rest of it. Serve warm or cold.
Recipe from Tasting Table
Chipotle Chicken Stuffed Brown Sugar Roasted Acorn Squash
Makes 4 servings
Ingredients
-
2 acorn squash halved and seeded
-
2 tablespoons butter softened to room temp or melted
-
4 tablespoons brown sugar
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1/2 pound boneless skinless chicken tenders or breast
-
1/4 cup olive oil
-
2 tablespoon lime juice
-
2 cloves garlic minced or grated
-
3 in whole canned chipotle chilies adobo minced (use less for less heat)
-
2 tablespoon fresh cilantro chopped
-
1 teaspoon dried oregano
-
1 teaspoon cumin
-
2 teaspoons chili powder
-
1/4 teaspoon cinnamon
-
1/4 teaspoon cayenne pepper
-
1/4 teaspoon salt
-
1/4 teaspoon pepper
-
1/2 cup cooked couscous may sub rice or quinoa
-
1 cup fresh spinach chopped
-
1 cup sharp cheddar cheese shredded
BROWNED BUTTER BREAD CRUMBS -
1/2 cup panko bread crumbs
-
2 tablespoons butter
Instructions
Preheat the oven to 425 degrees F.
Brush the insides of each acorn squash with 2 tablespoons melted butter and then sprinkle on the brown sugar, salt and pepper. Place in roasting pan and bake for 45 to 50 minutes or until the flesh of the squash is fork tender. Remove from the oven and swirl the liquid around the flesh of the squash and coat it well, trying to use up all the sauce/butter that formed while baking, then discard any remaining liquid.
While the squash the squash is baking also bake the chicken. Place the chicken in a baking dish and toss with 1 tablespoon olive oil and a pinch of salt and pepper. Bake for 15 to 20 minutes or until the chicken is no long pink in the middle. During the last 10 minutes of cooking add the chopped spinach to one side of the baking dish and toss with a drizzle of olive oil. Place back in the oven until the spinach is wilted, about 5 -10 minutes. Remove from the oven and allow to cool 10 minutes, then shred the chicken with two forks or your hands.
In a medium size bowl combine the remaining olive oil, lime juice, garlic, chipotle peppers, fresh cilantro, oregano, cumin, chili powder, cinnamon, salt and pepper. Set aside.
Mix the spinach, chicken, cooked couscous and chipotle sauce together. Now grab the acorn squash halves and stuff with the chicken mixture, top with shredded cheese and bake for 10 minutes or until the cheese has melted and acorn squash is crisp.
While the squash bakes make the brown butter bread crumbs. Heat a heavy-bottomed sauce pan over medium heat, add the butter.
Melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Quickly remove from the stove and whisk about 30 seconds longer. Let sit 2 minutes and them stir in the Panko bread crumbs.
Remove the acorn squash from the oven and top with fresh cilantro and the browned butter bread crumbs. Serve!
Recipe from Half Baked Harvest
Roasted Stuffed Roma Tomatoes
Makes 6 servings
Ingredients
- 10-12 small to medium Roma tomatoes
- 1 cup plain Panko breadcrumbs
- 3 scallions, thinly sliced
- 1/2 tsp fresh thyme
- 1/2 cup grated parmesan cheese
- 3 tbsp olive oil, plus more for drizzling
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Instructions
Preheat oven to 350 degrees.
Spray a large ceramic or metal baking dish with cooking spray.
Slice the tomatoes in half lengthwise, and remove the seeds and pulp from the center of each with a spoon. Discard seeds and pulp.
Lay the tomatoes cut side up in the prepared baking dish.
Mix together breadcrumbs, scallions, thyme, parmesan cheese, olive oil, garlic powder and crushed red pepper flakes in a medium bowl.
Spoon the breadcrumb filling into each tomato. Drizzle stuffed tomatoes with olive oil. Bake for 30 minutes.
Recipe from Jawns I Cooked