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.

Classic Macaroni Salad

16 oz. elbow macaroni
1/2 cup red onion, chopped
2 celery stalks, chopped
4 hard boiled eggs, chopped
2/3 cup mayonnaise
1/4 tsp. cayenne pepper
1 tsp. dry mustard
2 tbsp. olive oil
1-1/2 tsp. white wine vinegar
3 tbsp. chopped parsley
salt and pepper

Cook macaroni, drain and rinse under cold water.  Mix with onion, celery, eggs, parsley.  In a bowl, mix together mayo, cayenne pepper, dry mustard, olive oil and vinegar.  Pour over salad and stir to combine.  Season with salt and pepper.

Goat Cheese Mashed Sweet Potatoes

Photo from Better Homes & Gardens mag

Ever since I heard sweet potatoes are the MOST nutritious vegetable (it's true!  look it up!), I've been trying to give them to the kids at least a few times a month.  They always have them at Trader Joes, and they are SO easy to prepare- you can just poke them and stick them in the microwave- and you can eat them plain, and they are still good!  So although this recipe isn't the healthiest, it is delicious and much better for you than plain mashed potatoes.

3 lbs. sweet potatoes, peeled and cubed
1/2 cup half-and-half
1/4 cup butter
2 oz. goat cheese
1/2 cup toasted pistachios
Salt

Simmer the potatoes until tender, drain.  Heat the half-and-half and butter together and mash into the potatoes.  Stir in the goat cheese.  Season with salt to taste.  Sprinkle with pistachios.

*You can really just make this to taste.  I didn't weigh the potatoes- I just used 3 large ones.  I added the butter to taste and added a bit more than 2 oz. goat cheese.  I did NOT top it with pistachios.

Creamy Mashed Potatoes

Photo & Recipe from Pioneer Woman

I made these for Christmas dinner, and they were a huge hit...not at all good for you but so delicious!

Ingredients

• 5 pounds Russet Or Yukon Gold Potatoes
• 3/4 cups Butter
• 1 package (8 Oz.) Cream Cheese, Softened
• 1/2 cup (to 3/4 Cups) Half-and-Half
• 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt (I used 1 tsp. regular salt)
• 1/2 teaspoon (to 1 Teaspoon) Black Pepper

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.