Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Maple Roasted Acorn Squash with Millet, Grapes + Autumn Leaves
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Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat oven to 400 degrees.
  2. To make the dressing, whisk together the Dijon, maple and vinegar. Drizzle in the olive oil, whisking to combine. Season to taste with sea salt and pepper. Set aside.
  3. To make the millet, place the millet in a small saucepan on low and allow to dry toast for a few minutes. Add the water and bring to a boil, then lower heat to a simmer. Cover and allow to cook, simmering for 15 minutes. Take off the burner and let sit, covered, for 5 minutes. Toss the cooked millet with some of the dressing and set aside. This can be done up to a day in advance. The longer the millet marinates in the dressing, the better. Store in the refrigerator and allow to come to room temperature before serving.
  4. Toss the squash, grapes and shallot in a large bowl with olive oil, sea salt and pepper. Spread onto a foil-lined half sheet pan and roast in the oven for 20 minutes until the squash is fork tender.
  5. To assemble, plate some of the squash rings on a platter or plate, layering with the millet, greens and grapes. Drizzle any pan drippings and spoon a little more dressing on top. Garnish with walnuts and sea salt. Serve at room temperature.
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Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Winter Kale Salad with Pear, Kumquat & Maple Vinaigrette
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Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. To make the dressing, mix together the mustard, maple and vinegar in a small bowl. Whisk in enough extra-virgin olive oil slowly until the mixture becomes emulsified. Season with sea salt and freshly ground black pepper, to taste. Set aside.
  2. Slice the kumquats thinly and toss with good olive oil in a small bowl. Set aside.
  3. In a large salad bowl, toss the kale, pear, pomegranate and kumquats together with the dressing. Plate onto salad plates and top with pumpkin seeds.
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Creamy Celery Root, Fennel and Apple Slaw

From Guy’s Big Bite with Guy Fieri

Creamy Celery Root, Fennel and Apple Slaw
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Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Creamy Celery Root, Fennel and Apple Slaw
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Votes: 1
Rating: 4
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Servings Prep Time
2-4 side dish sized servings 45 minutes
Servings Prep Time
2-4 side dish sized servings 45 minutes
Ingredients
Servings: side dish sized servings
Units:
Instructions
  1. Prepare your mise en place.
  2. Combine the celery root, fennel, apple, and lemon juice in a large bowl, and season with salt and pepper.
  3. Toss the ingredients together, and set aside for at least 30 minutes but no longer than 2 hours. This will tenderize and marinate the vegetables, and also prevent them from turning brown.
  4. Combine the mayonnaise, sour cream, vinegar, honey, and mustard in a small bowl. Season with salt and pepper.
  5. Pour the dressing over the vegetables and toss well.
  6. Fold in the dried cranberries.
  7. Taste, and season with salt and pepper if needed. Enjoy!
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Tatsoi Salad

Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Tatsoi Salad
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Servings Prep Time
4 servings 15 minutes
Servings Prep Time
4 servings 15 minutes
Ingredients
Servings: servings
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Instructions
  1. Prepare your mise en place.
  2. Combine tatsoi, mushrooms, cheddar cheese and parsley in a large mixing bowl. Set aside.
  3. In a separate medium mixing bowl, whisk together mustard, vinegar and olive oil. Season with salt and pepper.
  4. Dress the tatsoi salad and toss until evenly coated.
  5. Divide onto serving plates. Enjoy!
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Pasta Primavera with Chicken

Pasta Primavera with Chicken
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Pasta Primavera with Chicken
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Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
17 minutes
Ingredients
Servings: servings
Units:
Instructions
Prepare pasta and vegetables
  1. Prepare your mise en place.
  2. In a large pot, bring water to boil. Add a pinch of salt.
  3. Place pasta in boiling water. Cook 7 minutes.
  4. Add asparagus to the pot of pasta. Cook 3 minutes.
  5. Add pepper to pot of pasta and cook 30 seconds.
  6. Drain pasta and vegetables into a colander. Set aside.
Sauce Instructions
  1. Heat oil in a large skillet over medium-high heat.
  2. Add chicken. Cook until it begins to brown, about 3 minutes.
  3. Add whipping cream, chicken broth and mustard. Bring sauce to boil and continue cooking for 2 minutes while stirring.
Finish the Dish
  1. Add pasta mixture to skillet. Stir until sauce coats pasta mixture.
  2. Season to taste with salt and pepper. Enjoy!
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