Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.

It's Summer Party Time!!!

Piled High Squash

(Substitute for Potato Skins) Serves 6 (1 squash each or 2 halves)

Ingredients
6 small to medium summer squash or zucchini
Olive oil
1 small sweet onion
1 cup sweet cherry tomatoes, cut into quarters (any color you like)
½ cup fresh cubed mozzarella
6 chopped, canned artichoke hearts
1 cup gluten free breadcrumbs

Preheat the oven to 400°F. Cut each squash in half lengthwise. Scoop out the seeds. Brush the squash with olive oil and bake(carved out side down) for 20 minutes, until golden around the edges.

While that is cooking, heat a small frying pan with tablespoon of olive or avocado oil and saute the onion for 10 minutes, until translucent. Remove from the heat.

In a mixing bowl, combine the tomatoes, mozzarella, breadcrumbs, and 1 to 2 tablespoons of olive oil. Season with salt to taste, adding as much as you think the mixture needs to bring out the flavors of the tomatoes. Add the zucchini-onion mixture and stir together.

Press the filling into each of the zucchini boats. Sprinkle with the Parmesan. Bake 10 to 15 minutes, until the cheese is melted, the tomatoes have burst, and the tops of the boats are golden. Let them rest for a couple of minutes, then serve, topped with sour cream, bacon crumbles...well you take it from here and let your imagination take over. Let me know what you came up with so I can try it. Write it in the comment section below.

Butternut Squash Soup is the Nuts!!

Any Season Soup!

Served HOT or COLD it's delish!

Save the seeds that you carve out of the squash and let them dry on a paper plate for a few days, put them in a paper envelope until next years planting. Be sure to write what it is on the front, or get a surprise in your garden:) 

This can be frozen in small amounts and thawed quickly when that unexpected company is coming to town.

Ingredients: 

·         1 tablespoon extra-virgin olive oil

·         1 carrot, diced

·         1 celery stalk, diced

·         1 onion, diced

·         4 cups cubed butternut squash, fresh or frozen

·         1/2 teaspoon chopped fresh or crushed thyme

·         4 cups water (to cover squash)

·         low-sodium chicken broth( powder, cube or paste) to taste

·         1/2 teaspoon fine sea salt

·         1/2 teaspoon ground black pepper

Directions: 

    Place in a large pot: all ingredients (because I love to do it quick and easy). Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. You can use an immersion blender, blender, bullet, ninja to purée the squash for creamy smooth soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender. 

Three Twists

Apple, Gorgonzola and Almond Butternut Soup
Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme. 

Thai-style Butternut Soup
Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.

Southwestern-style Butternut Soup
Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.

Enjoy this winter squash any time of the year!!

Stay Healthy,

Light and Delicious Salad Dressing!!

It's finally here...something "Delectable" (as my father would say and then laugh)
He once heard a teacher use that word regarding a mango that she was cutting up to let the kids in the class taste. Teachers...ah well...the great ones we never forget!

Lemon-Tahini Dressing

Makes a half cup

Lemon is the perfect match to sorrel, spring lettuce, cress and aromatic herbs.

• 1 clove garlic, peeled, mashed and finely chopped
• 1/4 cup fresh lemon juice (2 lemons)
• 1 tablespoon tahini
• 1 tablespoon honey
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

In a small bowl ,a jar with a lid or a salad dressing bottle (as above), combine garlic, lemon juice, tahini ( made from sesame seeds), honey and oil. Stir with a spoon (or shake) until blended. At first, it will look like the ingredients will not blend. But it will emulsify! Season to taste with sea salt and pepper.