Butternut Squash Salad with Farro and Pepitas

Photo and recipe from Smitten Kitchen

My new favorite salad- so amazing!

1 medium butternut squash, peeled and cut into cubes
2 tbsp olive oil
1 cup farro (maybe try barley next time?)
1/3 cup salted pepitas (I used about 1/4 cup salted sunflower seeds)
3 ounces crumbled feta
1 tbsp. sherry vinegar (I used red wine vinegar)
1 tbsp. water
1/2 heaping tsp. salt
1/2 tsp. granulated sugar
1/2 small red onion, finely chopped (try shallots next time)

Preheat oven to 375.  Place the squash on a large baking sheet and coat with 1 tbsp. oil.  Sprinkle with salt and pepper.  Roast until tender, about 25 minutes, turning halfway through (if you remember!).  Set aside to cool.

While squash is roasting, cook farro per package directions.  Drain and cool.

Meanwhile, in a small bowl, whisk together vinegar, water, salt and sugar.  Stir in the onion.  Set in the fridge for at least 20 minutes.

In a large bowl, mix together squash, farro, red onion and its brine, cheese and seeds.  Toss with 1 tbsp. oil.

Chicken and Veggie Fried Rice

Recipe from Blue Apron

Chicken from 1 rotisserie chicken

2 eggs

1 cup jasmine rice

6 oz. green beans, cut into 1 inch pieces

2 green onions, sliced (separate green and white)

1 lb. cabbage, thinly sliced

1 zucchini, cut into 1/4" inch pieces

1- 1" piece of ginger, grated

1/2 cup teriyaki sauce

1/3 cup peanuts, roughly chopped

1/4 cup rice vinegar

1 tbsp. sesame oil

Toss chicken with 1/4 cup teriyaki sauce and 2 tbsp. vinegar and set aside.  Scramble the eggs then set aside.

RICE: Heat sesame oil in small pot, add half the ginger and season with salt and pepper; cook 30 seconds.  Add the rice and 2 cups water, heat to boiling then cover, reduce heat to low and cook 12-14 minutes, or until water has been absorbed and rice is tender.  Remove from heat and fluff with fork.  Stir in 2 tbsp. vinegar and season with salt and pepper to taste.

In a large saute pan, heat 1 tbsp. olive oil until hot, add cabbage and green beans; season with salt and pepper.  Cook 5-7 minutes until slightly softened.  Add zucchini, white bottoms of green onions and remaining ginger.  Cook 3-5 minutes or until softened.

Add the chicken, rice and remaining teriyaki sauce to pan.  Cook 5-6 minutes or until thoroughly combined and heated through.  Garnish with peanuts.

Cilantro Lime Rice

Original Recipe from Skinny Taste

• 1 cup extra long grain rice or basmati rice (I use white basmati rice from Trader Joes)
• juice of 1/2 lime (I use 3-4 teaspoons)
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 2 + 3 tsp vegetable oil 

Heat 2 tsp. oil in a small heavy pot and saute rice for about 3 minutes.  Add water and salt and boil on high until most of the water evaporates.  When the water just skims the top of the rice, reduce to low and cover about 15 minutes.  Shut off flame and keep covered an additional 5 minutes.

 In a medium bowl, combine chopped cilantro, lime juice, rice and remaining 3 tsp oil and toss until completely mixed.  I added additional salt to this mixture.

Asian Edamame Fried Rice

Photo & original recipe from Skinny Taste

5-6 cups cooked brown rice (2 of the frozen bags from the Trader Joes kind that comes in a box w/ 3 bags)
5 eggs, scrambled
1 tbsp oil + 2-3 tbsp butter
2-3 garlic cloves (or 2 tsp crushed garlic)
8 scallions, chopped, whites and greens separated
1 cup shredded carrots
1 cup shelled edamame
3 tbsp soy sauce
salt and pepper to taste

Scramble the eggs with salt and pepper and set aside.  Add oil and butter to hot saute pan and cook scallion whites, carrots, garlic and salt and pepper  and cook for 3 minutes.  Add brown rice and soy sauce and stir well.  Add egg, edamame, scallion greens and mix well for 3-4 minutes.