Good Recipes For You (part 4) - Kale and avocado salad with vinaigrette, Roasted acorn squash stuffed with mushroom and sage

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Kale and avocado salad with vinaigrette

Serves two

Description: Kale and avocado salad with vinaigrette

Kale and avocado salad with vinaigrette

Ingredients

·         4 handfuls kale

·         1 handful red cabbage, chopped

·         1 tomato, chopped

·         ½ avocado, diced

·         120ml olive oil

·         1 tbsp balsamic vinegar

·         1 tbsp honey

·         ½ tsp dried basil (or a small handful fresh)

·         4 cloves garlic, chopped

·         Salt and pepper

Directions

1.    Cut kale off of stems and chop.

2.    Chop red cabbage, tomato and avocado.

3.    Mix ½ of each of the ingredients in a bowl. Save the remaining 1/2 for tomorrow.

4.    For the dressing, blend the olive oil, balsamic vinegar, honey, garlic, sea salt and pepper.

5.    Add 1 tbsp dressing and toss. The remainder can be used as a marinade for grilled veggies.

Roasted acorn squash stuffed with mushroom and sage

Serves two

Description: Roasted acorn squash stuffed with mushroom and sage

Roasted acorn squash stuffed with mushroom and sage

Ingredients

·         1 acorn squash

·         ¾ tsp, plus ‘4 tsp sea salt

·         ½ tsp fresh ground black pepper

·         6 tbsp olive oil, plus extra for brushing

·         2 garlic cloves, crushed

·         1 large portobello mushroom, chopped

·         1 onion, chopped

·         2 tsp sage, chopped Pinch red pepper flakes, optional

Directions

1.    Preheat oven to 250oC/gas mark 9. Halve the squash lengthwise and scoop out the seeds.

2.    Brush with olive oil and season.

3.    Arrange cut sides down on a baking sheet lined with parchment paper. Roast the squash for approximately 2 5-35 minutes until flesh is tender,

4.    For the filling, fry the onions and garlic in a saucepan. Add the mushrooms, sage, ¼ tsp salt and the red pepper flakes, and sauté for about five minutes until the mushrooms begin to soften.

5.    Fill the squash halves with the mushroom mixture and bake again for another 10 minutes.

 
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