Recipe Tag: FSP

Gather all ingredients and equipment.

Preheat oven to 375°F (190°C).

Toss cubed squash with 1 teaspoon of oil, 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Spread the cubes on a parchment lined sheet pan in a single layer. Roast squash until the edges are caramelized and the cubes can be easily pierced with a fork, about 30 – 40 minutes.

Heat remaining oil in a large sauté pan over medium heat and add onions. Stir occasionally for about 5-6 minutes until onion is translucent.

Add the garlic and farro. Sauté 2 minutes.

Add the wine and continue to cook, stirring occasionally, until most of the liquid has evaporated.

Add the bay leaf then add the stock ½ cup at a time, stirring continuously until all of the stock has been added.

Add the remaining salt and pepper.

Bring liquid to a boil. Reduce heat to low, and simmer, uncovered, stirring occasionally until the farro is tender but still chewy: about 25 minutes.

When the farro is cooked, gently stir in the roasted squash, parmesan cheese, and sage leaves.

Gather all ingredients and equipment.

Preheat oven to 400°F (200°C).

Line a sheet pan with aluminum foil.

Place squash cut side down on prepared pan. Roast until tender, about 45 minutes.

Remove squash from oven and increase oven temperature to 450°F (232°C).

While roasting the squash, bring 2 cups of water to a boil. Stir in soaked barley and salt. Cook until barley is tender, about 45 minutes. Drain off any excess water. Keep warm.

In a large saute pan, heat oil then add the fennel and shallot. Cook until lightly browned, 5-7 minutes.

Add the garlic, coriander, thyme, and pepper. Cook until fragrant – less than a minute.

Remove from heat and add the parsley and half of the parmesan. Combine with the barley.

Scoop out the flesh of the roasted acorn squash, leaving about 1/8-inch thickness in the shell.

Gently fold the scooped squash flesh into the barley mixture, then fill the squash shells, mounded above the rim.

Sprinkle the remaining parmesan on top and bake until cheese has melted.

Drizzle with balsamic vinegar to taste.

**If you are using pearled barley, omit overnight soaking and cook for 20-25 minutes. Note that pearled barley is not a whole grain.

Gather all ingredients and equipment.

Preheat oven to 300°F (150°C).

Toast quinoa in a dry pot. When the quinoa starts to “pop,” add water and bring to a boil. Reduce to a simmer and cover with a lid.

Let cook for 15 to 20 minutes. Remove from the heat. Keep covered and let rest for about 10 minutes. Uncover, fluff with a fork and set aside to cool.

Mix the cashews with the 1 tsp of oil and curry powder. Toss to fully coat the nuts with the curry powder. Place on a parchment lined sheet pan and toast in hot oven until lightly toasted.

Sauté kale in olive oil. Sweat for 2 to 3 minutes, just until the leaves are wilted but are still bright green.

To assemble the salad, place the cooled quinoa in a large bowl and toss with the kale.

Add the celery, onion, jalapeño, apple, lime zest, lime juice, raisins, cilantro, mint, garam masala, salt, and pepper. Gently toss to coat.

Taste for seasoning, adding pepper, jalapeño, garam masala or lime juice, as desired.

Fold half of the cashew nuts into to the salad and garnish the top of the salad with the
remaining nuts.

This dish can be served warm or cold.

Gather all ingredients and equipment.

Place all ingredients in a blender and puree until smooth.

Combine the millet and 3 cups of water in a pot and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 30 minutes. Drain if necessary and transfer the millet to a bowl.

When cool, add the sun-dried tomatoes, garlic, olives, sunflower seeds, cheese, capers, and oregano. Stir well, mashing the ingredients together. Use dampened hands to form 6 patties.

Cooking options

Heat the olive oil in a large skillet and cook the patties until lightly brown and crisp, about 4 minutes on each side.

OR

Lightly brush each patty with olive oil and place on air fry tray. Cook at 375F for 3-4 minutes, turn over and cook an additional 3-4 minutes.

Assemble sandwiches as desired.

Optional toppings (not included in Nutrition Facts): Lettuce, spinach, tomato, sliced onion, sliced cucumber, mustard.

In a medium pot, bring water and salt to a boil. Add amaranth, stir, and reduce heat to a simmer.

Cook amaranth for 20 minutes, until grain is tender and water is almost completely absorbed.

Once amaranth is cooked, stir in coconut milk, maple syrup, and spices.

Return to a simmer for 5 minutes, then turn off heat and let stand for 5 minutes to cool and thicken.

Serve porridge topped with fresh fruit, such as mango or berries, and shredded coconut (optional).

Note: Can be served warm or chilled.

Gather all ingredients and equipment.

Pre-heat oven to 400F (204C).

Line a large baking sheet with parchment paper or a silicone mat.

Drain and rinse chickpeas. Spread chickpeas out on paper towel to remove as much moisture as possible.

In a large bowl, combine cauliflower, chickpeas, and red onion. Drizzle with olive oil and toss with seasoning.

Spread vegetables in a single layer on prepared baking sheet.

Bake for 30 minutes, stirring every 10 minutes until chickpeas are crispy and the cauliflower is tender.

Assemble taco: heat tortilla; fill with vegetable mixture; garnish with shredded cabbage, avocado slices, and finish with a squeeze of lime.