kale and butternut squash saute

SERVINGS4 PREP TIME20 mins TOTAL TIME32 mins

This caught my eye as it was billed as a Winter Superfood Saute. It was super delicious and took no time to prepare. As always my measure of success lies in consumption by young men. Triumph!

ingredients

• 2 tablespoons extra-virgin olive oil
• 3 pounds butternut squash, peeled and cut into 1/2-inch cubes (about 3 1/2 cups)
• 1/2 cup diced yellow onion
• 2 garlic cloves, minced
• 4 1/2 cups chopped fresh kale
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons dried cranberries
• 4 tablespoons chopped walnuts or pecans, toasted
• 4 tablespoons crumbled goat cheese
• directions

  
  

  1. 

  In a large skillet, heat oil over medium-high heat. Add squash, onion and garlic and cook, stirring constantly, until squash is lightly browned and slightly tender, about 7 minutes.

  2. 

  Add kale, lemon zest, lemon juice, salt and pepper and cook until kale is wilted and squash is tender, 5 to 7 minutes. Remove from heat.

  3. 

  Add cranberries and nuts; toss to combine. Sprinkle with goat cheese.

  
  

  Tip

  • A half cup of cooked butternut squash provides more than 80 percent of your daily vitamin A requirement for just 41 calories. The gourd is also a good source of fiber and vitamin C.
    For the most flesh and fewest seeds, choose a squash with a large neck and a small bulb. And forget the fridge: Butternut does best in cool -- not cold -- dark places, where it will last as long as a month.
    Candice Kumai, the author of the new cookbook Cook Yourself Sexy, purees squash and mixes it into her mac and cheese before baking. She also uses a vegetable peeler to shave it into ribbons, which can be lightly sauteed and added to salads or pasta dishes.

  
  

  NUTRITION INFORMATION

  
  

  Per Serving: cal. (kcal) 350, Fat, total (g) 17, sat. fat (g) 4.5, carb. (g) 49, fiber (g) 8, pro. (g) 10, sodium (mg) 364, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Moroccan Chicken with Carrots (and maybe olives)

A delicious recipe shared by a co-worker, and a departure from some of our more routine staple meals!

Lots of orange in this meal --- just like Meli's kittens. Photo Credit: J. Lesniak

Ingredients

• 4 Tbsp olive oil
• Salt & pepper
• 1/2 lemon, seeded and thinly sliced
• 3 garlic cloves, minced or sliced
• 3 large carrots sliced thinly
• 1 Tbsp water
• 1.5 lbs chicken (your choice of cut), cut into strips or chunks
• 1 tsp cumin
• 1 tsp paprika
• Pinch of cinnamon
• 1 cup chicken broth or stock
• 3/4 cup mixed, herb-marinated olives (optional)
• Couscous for serving (I make a double portion of the NCC Carrot Couscous without chives)

Directions

1. Heat 2 Tbsp of olive oil on high in an extra large skillet.
2. Season the chicken with salt & pepper. Add it to the skillet in a single layer, cooking for 5 minutes (and turning once). Use a slotted spoon to transfer the chicken to a plate.
3. Add the lemon slices to the skillet in single layer. Cook for 2 minutes (turning once).
4. Add 2 Tbsp of olive oil, carrots, and garlic. Cook for ~2 minutes.
5. Add water and cook for ~2 minutes
6. Add cumin, paprika, and cinnamon. Cook for ~1 min.
7. Add the chicken back into the skillet. Cook for ~1 min.
8. Add chicken and olives (optional). Simmer over moderate heat for ~5 min. Serve with couscous.

Recipe via Food and Wine