Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
Bake the squash for 15 minutes.
Remove the baking dish from the oven and set aside
If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
Repeat frying process until all latkes are cooked.
You may fry latkes 1 hour ahead of serving time.
You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
Last day of #VegOut2020! Carrot is a root vegetable. It is an EXCELLENT source of Vitamin A, which is important for the health of our vision, bones, teeth and skin. We usually think of carrots as orange, but they can also be purple, red, white, and yellow! @SpringISD #Carrots
Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also contains more protein than most other https://t.co/RS2e6iJMtV is widely popular and is often boiled or steamed, but may be eaten raw. @SpringISD #VegOut2020 #Broccoli
We are in the final stretch for #vegout2020 and our #hopefarmshtx chicken crew is keeping up! How have you managed? Share your favorite veg discovery with us. What new veg did you try that’s a keeper? https://t.co/HpsDhoKaZK