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Savory Stuffed Winter Squash

Savory Stuffed Winter Squash
Number of Servings
4 to 6
Ingredients
  • 3–6 baked winter squash (such as acorn or carnival)
  • 2 Tbsp Nutiva Organic Milled Chia Seeds
  • [q:2 1/3] cup water
  • 1 cup kasha
  • [q:1/2] tsp sea salt
  • 2 Tbsp Nutiva Organic Red Palm Oil
  • 2 cup fresh shiitake mushrooms, stems removed and caps sliced
  • 1 cup leeks or onions, coarsely chopped
  • 1 cup celery, sliced
  • 1 cup red bell pepper, coarsely chopped
  • 1 Tbsp fresh thyme leaves or [q:1 1/2] tsp dried
  • 2 tsp fresh sage, coarsely chopped, or 1 tsp dried
  • [q:1/4] cup hemp seeds
Directions
  1. Place the milled chia seeds in a small bowl with [q:1/3] cup water; set aside, and boil 2 cups water in a tea kettle.
  2. Heat and melt the red palm oil in a 9-inch heavy skillet. Add mushrooms, leeks, celery, red bell peppers, kasha, chia mixture and sea salt; sauté, mixing occasionally, for 5 minutes or until the ingredients are fragrant and well mixed. Turn off the heat.
  3. Add the boiling water and bring the ingredients to a boil over high heat. Reduce the heat to medium low and simmer, covered, for 10 minutes or until the water is absorbed. Add and stir in the thyme and sage. Taste and adjust the seasonings, if desired.
  4. Let cool briefly and serve stuffed into baked winter squashes, such as acorn or carnival, garnished with hemp seeds.

Creamy Leek and Broccoli Soup

Creamy Leek and Broccoli Soup
Prep Time
35 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Tbsp olive oil
  • 3 leeks, white and light green parts, halved lengthwise and thinly sliced crosswise
  • [q:1 1/2] tsp kosher salt, divided
  • 3 cloves garlic, peeled but left whole
  • 6 cups broccoli florets and peeled, diced stalks (about [q:1 1/2] lb)
  • [q:3 1/2] cups low-sodium vegetable broth
  • Freshly ground black pepper, for serving
  • Chopped fresh chives, for serving (optional)
Directions
  1. In a large pot, heat oil over medium-low heat. Add leeks and [q:1/2] tea­spoon of the salt. Cover, and cook, stirring occasionally, for about 10 min­utes, until wilted.
  2. Stir in garlic, broccoli, and remaining 1 teaspoon of salt. Pour in broth, raise heat to medium-high, and bring to a boil. Lower heat to a simmer, partially cover, and cook for about 10 minutes, until broccoli is tender.
  3. Remove from heat and let cool slightly. Transfer soup to a blender, in batches if necessary, and puree until smooth. Gently reheat soup to serving temperature. Alternatively, puree soup directly in the pot with an immersion blender. (The soup can be prepared up to 2 days ahead, cov­ered, and refrigerated until ready to reheat.)
  4. Ladle the soup into bowls, top with some pepper and chives, and serve hot.
Nutrition Info
161 Calories, 7 g Protein, 17 g Carbohydrates, 4 g Fiber, 9 g Total fat (2 g sat, 5 g mono, 1 g poly), 372 mg Sodium, [nutrition:5] Vitamin C, [nutrition:3] Vitamin A, Folate, Manganese, [nutrition:1] Vitamin B6, E, Calcium, Iron, Magnesium, Phosphorus, Potassium

Winter Broccoli Soup

Winter Broccoli Soup
Prep Time
30 minutes
Number of Servings
4
Ingredients
  • 1 large celery rib, thinly sliced
  • 1 medium bunch broccoli, florets only, coarsely chopped
  • 1 medium onion, chopped
  • 2 small parsnips, peeled and sliced
  • 4 cups vegetable broth
  • Salt and freshly ground black pepper, to taste
  • 2 to 3 tsp lemon juice, optional
  • Chopped fresh parsley for garnish
Directions
  1. In a deep saucepan, place celery, broccoli, onion, parsnips, broth, salt, and pepper.
  2. Cover tightly and bring to a boil over medium-high heat.
  3. Reduce heat, and simmer until vegetables are very tender, about 20 minutes.
  4. Add lemon juice, if using. In a blender, puree soup until velvet-smooth. Serve in bowls or pour into mugs.
  5. Garnish with parsley, if desired. 
Nutrition Info
118 Calories, 8 g Protein, 22 g Carbohydrates, 6 g Fiber, 1 g Total fat, 145 mg Sodium, Vitamin C, Folate Vitamin E, Vitamin A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, Pantothenic acid, Magnesium, Manganese, Phosphorus, Potassium

Roasted Winter Veggies

Roasted Winter Veggies
Prep Time
30 minutes
Number of Servings
Serves 6
Ingredients
  • [q:3/4] lb small beets (mixed red and candy-striped, if available), halved
  • [q:1/2] lb small turnips, whole and unpeeled
  • [q:1/2] lb carrots, cut in 2-inch diagonal pieces
  • [q:1/2] lb small parsnips, sliced lengthwise
  • [q:1/4] to [q:1/2] cup olive oil
  • Salt and freshly ground black pepper, to taste
  • Cooking oil spray
  • 1 small eggplant, sliced [q:1/4] inch thick
  • 1 medium onion, quartered
  • 6 to 7 garlic cloves, unpeeled, cut in half crosswise
  • 2 sprigs fresh rosemary, chopped
Directions
  1. Preheat oven to 400º.
  2. Wash vegetables under running water. Trim green tops from beets, turnips, carrots, and parsnips to 1 inch, but do not peel. (Cooking with the skin on prevents the color from fading.)
  3. Place beets in a bowl and drizzle with olive oil. Toss to coat. Sprinkle with salt and pepper.
  4. Wrap beets in two or three foil packets and place on a baking sheet. (If using different colors of beets, use separate bowls and packets for each color.)
  5. Using the cooking oil spray, mist a second baking sheet that has sides.
  6. Place turnips, carrots, parsnips, eggplant, onion, and garlic cloves on it in a single layer. Drizzle with olive oil and stir to coat. Sprinkle with salt, pepper, and rosemary. Place both baking sheets in the oven.
  7. Vegetables are done when they feel tender when pierced with a fork, about 30 to 35 minutes. Remove vegetables from oven and place all except beets in a large, shallow bowl.
  8. Open foil packets containing beets. When cool enough to handle, remove beet skins. Add to other vegetables in bowl and toss gently to mix, adding more olive oil and seasonings, if desired. Arrange on a warm platter and serve.
Nutrition Info
Made with [q:1/4] cup olive oil: 195 Calories, 3 g Protein, 0 mg Cholesterol, 26 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 8 g Fiber, 10 g Total fat (1 g sat), 297 mg Sodium, [nut:3] Vitamin A, Folate, [nut:2] Vitamin B6, Vitamin C, [nut:1] Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Vitamin K, Magnesium, Phosphorus, Potassium