Serves: 6 sides
- 3 tsp. olive oil, divided
- 1 large acorn or delicata squash, halved, seeded, and thinly sliced
- 2 finely chopped shallots
- 3 garlic cloves, minced
- 1 15-oz can of Black beans, rinsed and drained
- 2 cups canned hominy, rinsed and drained
- 1 cup vegetable broth, low-sodium
- 1 tbsp. fresh sage, chopped
- 1 tbsp. fresh mint, chopped
- 1 bay leaf
- 1 tsp. kosher salt, to taste
- freshly ground black pepper
- ¼ cup pepita seeds, or other roasted squash seeds
- Preheat oven to 400°. Toss squash with 1 tablespoon olive oil and a dash of salt and pepper. Spread evenly on a sheet pan, and bake for 20-25 minutes, or until tender and starting to brown. Set aside.
- While squash is roasting, heat the remaining olive oil in a large sauté pan on medium, add shallots and garlic to the oil, and sauté until opaque. Add hominy, black beans, vegetable broth, bay leaf, sage, and mint. Allow to simmer for 5-7 minutes, stirring intermittently to avoid sticking.
- Reduce heat to low for 10 minutes, stir as needed.
- Season to taste with salt and pepper. Fold in roasted squash slices. Top with pepita seeds. Enjoy!
Serves: 12 appetizers
- 2-3 beets
- 1 baguette, sliced
- 1 clove garlic
- olive oil for brushing
- 4 oz chevre
- Preheat oven to 350°. Clean beets and wrap in tinfoil. Place on baking sheet/pan. Bake for 45 minutes or until soft through the center. Allow to cool slightly.
- When beets are cool enough to handle, using the tinfoil scrap away outer skin. Trim off edges and slice thinly.
- Brush baguette with olive oil and toast in oven with beets approximately 10 minutes. Once out of oven and still warm, cut end off garlic clove and rub toasts.
- Top toasts with chevre and sliced beets. Garnish with fresh herbs if desired.
- ¼ cup organic miso paste
- ½ cup avocado oil
- 1 leek, both white and green parts, halved and thinly sliced
- ½ teaspoon Maldon flake salt, or other flakey salt
- 1 large shallot, peeled and finely diced
- 1 lime, juiced
- 1 Meyer lemon, juiced (regular lemons work too)
- 3 tbsp. truffle-infused olive oil (regular olive oil works too)
- 10 oz baby spinach, washed and dried
- Preheat the oven to 190°F.
- Line a baking sheet with parchment paper. Spread the miso paste as thinly as possible using a soft spatula or icing spatula. Bake for 45 minutes or until browned, checking frequently toward the end to avoid burning. Remove from the oven, cool.
- Crumble miso into pieces and set aside.
- Heat the avocado oil in a small skillet over medium-high heat. Toss the leeks into the skillet with the oil and fry until lightly browned and crisp, about 2-3 minutes. Drain the oil from the leeks and lay them on a paper towel, sprinkle with flake salt.
- Whisk the shallot, lime, lemon, and truffle-infused olive oil together in a small bowl to create a vinaigrette.
- Toss the spinach with the shallot vinaigrette, then top the salad with the crackled miso and crispy leeks.
- 2 cups milk (of choice)
- ¾ cup chia seeds
- ¾ cup pumpkin puree
- 1 tbsp. maple syrup
- 1 tsp. cinnamon
- ½ tsp. ground cardamom
- Place pumpkin, spices, maple syrup, and chia seeds in a medium bowl, and stir to combine. Add milk slowly, while stirring to combine.
- Cover and let sit in the refrigerator for at least 6 hours or overnight.
- Serve and enjoy!
- E6: Savoring Success
- E5: Vietnamese-Inspired Turkey Meatball Rice Bowls
- E4: Unconventional Enchiladas
- E3: Roasted Chicken Challenge, Brussels Sprouts, and an Ancient Grain
- E2: Black Bean and Sweet Potato Chili with Cornbread
- E1: Meet the Crew and Kick Off the Challenge
- Trailer: The 4-Week Make Your Own Meals Challenge