by Guest | featured guests, recipes
Hello there Sunny Slide Up readers! Thank you for stopping by! I am SUPER excited to be sharing another new recipe with you today. Although I have not been the biggest fan of gnocchi in the past, my desire to continuously experiment and try new things lured me in to giving the pasta another try. I’m so happy I did, because the outcome resulted in this lovely dish for Butternut Squash Gnocchi with Sage Brown Butter. Although I love to make recipes from scratch, I used packaged pasta and pre-cut butternut squash cubes to save time and cut to the chase. This dish is a perfect comfort food and easy to recreate. I used warm spices like sage, nutmeg and cinnamon that gave the house an incredible scent and brought the gnocchi and butternut squash to life. I hope you enjoy!
Butternut Squash Gnocchi with Sage Brown Butter
Ingredients:
- 16 oz. package of gnocchi
- 1 pound butternut squash cubes (buy these pre-cut to save time)
- 1 teaspoon salt
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons chopped fresh sage
- 1 1/2 teaspoons freshly grated nutmeg
- 1 teaspoon cinnamon
- 3/4 cup finely grated Parmesan cheese, for serving
Directions:
Prepare gnocchi as package indicates and set aside.
In a medium saucepan, brown the butter by cooking it over medium heat until golden, stirring often, for about 3-4 minutes. Add in butternut squash cubes, sage, salt, nutmeg, and cinnamon and allow mixture to simmer for 10-12 minutes until butternut squash becomes tender. Taste test the mixture to ensure the spices are to your liking.
Add gnocchi; cook until heated through and coated with butter mixture, 2-3 minutes. Transfer to serving bowl and top with a sprinkle with Parmesan cheese. Serve warm.
Referring link: http://www.seasonallyjane.com/2014/06/butternut-squash-gnocchi-with-sage.html
One more awesome recipe coming up tomorrow for you!
by Guest | featured guests, recipes
This week’s focus has been on inspiring creativity in the kitchen through the use of new ingredients, but today’s recipe will take a favorite summer fruit and use it in a fresh new style. Because it has been such a hot and balmy summer I am always looking for light but hearty meal ideas to keep me both cool and satisfied. This chilled Watermelon and Cucumber Gazpacho is the perfect summer cooler! Made with a blend of fresh watermelon, cucumber, and dill- this chilled soup is deliciously complex in flavor. But the uniqueness of this soup lies is the cayenne pepper ingredient, which adds an incredible spicy kick to every mouthful. Best of all, this gazpacho recipe is made with whole foods so it is wonderfully healthy and nourishing. I hope you enjoy the recipe as much as I do. And remember to stay cool this summer!
Watermelon and Cucumber Gazpacho
Ingredients:
- 1 large tomatoes
- 2 cups fresh watermelon, seeded and cubed
- ½ English cucumber, seeded, peeled and minced
- 2 tablespoons red onions, minced
- 2 tablespoons fresh dill, minced, plus more for garnish
- 2 teaspoons cayenne pepper
- Juice of one lime (About 2 tablespoons)
- 1 tablespoon red wine vinegar
- 1/4 cup extra virgin olive oil
- salt & freshly ground black pepper
- 1/4 cup crumbled feta cheese
Directions:
Using a food processor, puree the tomato and watermelon. Add in cucumber, red onion, lime juice, oil and vinegar and pulse to combine. Fold in dill and cayenne. Add salt and pepper to taste.
Pour the gazpacho into cups or small bowls and refrigerate for 30 minutes until cool. Garnish with extra dill and feta before serving.
Serve and enjoy!
Referring link: http://www.seasonallyjane.com/2014/07/watermelon-and-cucumber-gazpacho.html
See you tomorrow Sunny Slide Up friends!
by Guest | featured guests, recipes
Happy Tuesday! Yesterday in my first guest post I spilled my secret to keeping innovative in the kitchen by regularly experimenting with new ingredients. In that spirit, this week’s recipe theme is geared towards trying ingredients that are slightly off the beaten path. For example, yesterday I introduced cacao as a healthy cocoa or chocolate replacement in my recipe for Cacao Coconut Granola Clusters. Today I’d like to introduce you to a simple salad recipe that replaces every day romaine with yummy kale.
I’m always surprised by how many people don’t use kale in their regular cooking habits. It is in fact a super food and in my opinion, it’s super delicious too! This Kale and Avocado Salad with Creamy Cilantro Salad Dressing is a staple in my weekly meal plan. The trick to making the kale taste salad-ready and delicious is to make it soft and tender by massaging the leaves with the cilantro dressing. By massaging the leaves you help to break down the cell wall of the kale, allowing it to wilt and absorb all the delicious dressing flavors. Follow the recipe below to give your salad regime a new look!
Kale and Avocado Salad with Creamy Cilantro Dressing
Ingredients:
Cilantro Dressing
- 1 cup loosely packed cilantro, stems removed and roughly chopped
- ½ cup plain Greek yogurt
- 2 tbsp. fresh lime juice
- 1 garlic clove, minced
- ¼ cup extra virgin olive oil
- 1 ½ tsp. white wine vinegar
- 1 tbsp. honey
- Dash of salt and pepper
Kale Salad
- 2 bunches kale
- 4 ribs of celery, diced
- 1-2 avocados, diced
Instructions
For dressing: Combine all salad dressing ingredients into a mixing bowl and whisk until combined. Taste test and adjust ingredients to your personal preference. Set aside.
For salad: Start by washing the kale, then tear or cut small pieces off the stems. Discard the stems and place the leaves into a mixing bowl.
Drizzle all the dressing ingredients onto the kale. Then use your hands to firmly start massaging the dressing into the kale leaves for 2-3 minutes. As you massage, you’ll feel the leaves soften and wilt. Once leaves are soft, add into the salad the celery and avocado. Serve and enjoy!
Referring link: http://www.seasonallyjane.com/2014/03/kale-and-avocado-salad-with-creamy.html
See you tomorrow!
