Making the Most of EAT

Ingredients

• 1 acorn squash, seeds removed and cut into 1-inch wedges
• 1 fennel bulb, trimmed, halved lengthwise and cut into 6 wedges (save some fronds)
• 2 tbsp olive oil
• 1 tbsp brown sugar
• 3 cloves of garlic, smashed
• 2-3 sprigs of thyme
• 1/2 cup wild rice, rinsed
• 3/4 cup white rice, rinsed
• salt and pepper
• 1/2 cup walnuts
• 1 lemon

Instructions

1. Preheat the oven to 400 degrees.
2. Put squash, fennel wedges, garlic, and thyme in a baking dish. Drizzle with olive oil then sprinkle with brown sugar, salt, and pepper. Mix with your hands to make sure all pieces are covered in oil and seasonings. Cover dish with aluminum foil and roast for 20 minutes. Remove foil and roast for 20 minutes more.
3. Bring 2 1/2 cups of water to a boil in a medium saucepan. Add wild rice and simmer, covered, for 15 minutes. Add white rice and simmer, covered, until tender, about 15 minutes. Remove from heat and drain any remaining water, cover and let steam until ready to serve.
4. Add walnuts and 1/4 cup of fennel fronds to rice and mix.
5. Plate roasted vegetables on top of rice. Squeeze about a teaspoon of lemon juice over each plate. Garnish with a few fennel fronds.

Ingredients

• 1 1/2 tbsp olive oil
• 1 bunch collard greens, washed
• 3 cloves garlic, sliced
• 32 oz low-sodium chicken/vegetable stock
• 1/4 tsp red pepper flakes
• 1 cup quinoa, rinsed
• 1/2 can kidney beans, drained and rinsed (reserved from earlier)
• 1/2 cup walnuts, roasted

Instructions

1. Remove the thick stems from the collard greens and chop into one-inch pieces.
2. Heat olive oil in a stock pot over medium heat. Add garlic and red pepper flakes and saute for one minute.
3. Add collard greens to pot along with 3 cups of chicken stock. Cover and simmer for 40 minutes, stirring occasionally.
4. In a medium sauce, heat remaining 1/2 tablespoon of olive oil over medium heat. Add quinoa and saute for 2-3 minutes. Add remaining one cup of chicken stock and 1 cup of water. Cover and simmer for 20 minutes, until quinoa is tender. Drain quinoa through a fine-mesh sieve and let strainer sit back over pot, covered, to gently steam for 5-10 minutes. Then mix with kidney beans and walnuts.
5. Drain any remaining liquid from collard greens and serve over quinoa.

Ingredients

• 3 oz mesclun
• 1/2 can kidney beans, drained and rinsed (reserve remaining)
• 1/4 cup pepitas
• 1 avocado, chopped into 1/2-inch pieces
For the Salad Dressing:
• 1 clove garlic, minced
• 1/2 cup plain yogurt
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 tablespoon fresh thyme, chopped
• salt and pepper

Instructions

1. Pile mesclun on plates. Top with beans, pepitas, and avocado. Drizzle with dressing and serve.
For the Salad Dressing:
2. Put the garlic in a fine-mesh colander and rinse under cold water for 1-2 minutes to remove bite from garlic.
3. Put garlic and all other ingredients in a jar or plastic, lidded container and shake to combine.

Ingredients

• 2 sweet potatoes, peeled and sliced into 1/2-inch rounds
• 1 tbsp butter
• 1 can garbanzo beans, drained and rinsed (reserve remainder)
• 2 oz mesclun greens
• 1/4 cup pepitas
• 3 oz plain yogurt
• 1 tbsp mayonnaise
• 1 lime, juice of
• 1 tsp paprika
• salt

Instructions

1. Add butter to a large saucepan and melt over medium heat.
2. Add sweet potatoes to pan, cover and reduce heat to low. Cook until sweet potatoes are tender, about 15 minutes.
3. In a bowl, mix yogurt, lime juice, paprika, and salt (to taste). Stir until combined.
4. Add beans, pepitas, and greens to yogurt mixture and stir until combined.
5. To serve, put sweet potatoes rounds on each plate and top with bean salad mixture.

Ingredients

• 1/2 cup walnuts
• 1/2 pound fingerling potatoes
• 2 cups green beans, trimmed and halved
• 2 cloves garlic
• 2 sprigs of thyme, leaves removed from stem
• olive oil
• salt
• pepper

Instructions

1. Spread walnuts on a rimmed baking sheet. Put in oven and turn oven on to 400 degrees. Walnuts should be toasted in about 5 minutes, depending on how fast your oven heats. Keep a close eye so they do not burn. When toasted removed from baking sheet and set aside.
2. Cut larger potatoes in half, so that all are approximately the same size. In a bowl, toss potatoes with olive oil, salt, and pepper. Spread onto hot baking sheet and put into oven. Roast for 15 minutes.
3. In the bowl that was used for the potatoes, toss the green beans with olive oil, salt, and pepper. When the potatoes have cooked for 15 minutes, add the green beans to the baking sheet and mix with potatoes.
4. Roast potato and beans for 15 minutes, then add garlic and thyme. Mix all together and roast for 5 additional minutes.
5. Remove from oven and add walnuts. Serve hot.