Butternut Squash and Pomegranate Panzanella Salad

I think I went a little pomegranate crazy this last week.  I guess that it’s better (and healthier) than too many cookies at this time of the year, right?  The short days and long dark nights demand for some comfort food.  But I still would like to find meals that are healthy and full of flavor.  The kind of dishes that will keep us warm and toasty during the cooler weather.

I try to find salads that have lots of flavor (which this one definitely does) and use a variety of vegetables.  And I love roasted butternut squash, something I look forward to every fall- it smells and tastes so good.

This salad had softly roasted squash and the crunchy pomegranate seeds.  I love dishes that have a variety of textures and tastes.  The tangy-sweet pomegranate seeds in contrast with the earthiness of the arugula and sweet squash.

Since there are roasted veggies, the salad can get a little soggy.  So make this right before you’re about to eat, it’s not one that will survive more than one day.

Butternut Squash and Pomegranate Panzanella Salad
Adapted from: How Sweet It Is

1 butternut squash, peeled & cubed
1/4 cup & 3 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1/4 tsp chili powder
1/4 tsp cinnamon
1/2 tsp garlic powder
1/4 tsp red pepper flakes
2 crisp apples, core removed & cubed
1/2 loaf of bread (we used some that was a couple days old), cubed
4 cups of arugula (1 of the plastic boxes)
seeds from 1 pomegranate
1 tsp dijon mustard
1 tbsp honey
2 tbsp Pom (or 1/4 cup pomegranate juice)
3 tbsp apple cider vinegar

Preheat the oven to 350°F.  Spread butternut squash pieces over a baking sheet.  Drizzle of 2 tbsp olive oil and sprinkle: salt, pepper, chili powder, cinnamon, garlic powder and red pepper flakes.  With your hands, mix the oil, spices and squash.  Try to coat all of the squash pieces.  Bake in the oven for 20 minutes, try flipping the pieces during baking.

Then, take out the baking sheet, and add the apple pieces to the butternut squash mixture.  Return the pan to the oven for another 20 minutes.

On another baking sheet, spread the bread cubes.  Drizzle 1 tbsp of olive oil.  Bake the bread pieces for 20 minutes, at the same time as the apple-butternut squash mixture is in the oven.

In a large salad bowl mix together: arugula, roasted apples, roasted butternut squash, baked bread pieces and pomegranate.  Toss gently to mix well.

In a small bowl mix: dijon mustard, honey, pomegranate juice, apple cider vinegar and 1/4 cup of olive oil.  Whisk the ingredients together.  When serving the salad, drizzle over the salad.

Fig & Arugula Flatbread

Last summer was the first time I saw a lot of recipes which had figs in them.  Determined to make something, we bought a bunch…and nothing ended up happening.  I had no idea what to do with them.  I didn’t realize fresh figs were not sweet, I guess I had their dried version stuck in my head.

So this year, when fig season came around (once everyone started posting recipes on various blogs) I was going to make something.  And I’m so glad I did.

This was especially helpful on the hottest day of the year (so far), since it involved almost no cooking, and dinner was ready in approximately 5 minutes.  This flatbread could also be cut up into bite-sized pieces, and enjoyed as an appetizer- how convenient.  If anyone thinks of other things you can do with figs- please let me know, we still have a bunch left over and there is no more flatbread.

Fig & Arugula Flatbread
*white wine is great with this*

2 pieces of flatbread (or plain naan)
1/4 cup of goat cheese
1 cup of arugula, chopped
4 figs, chopped
4 tbsp honey
2 tbsp balsamic vinegar
1-2 pieces of prosciutto
pinch of salt

Spread the goat cheese onto the flatbread.  Add it to a toaster oven, and warm it up until the cheese starts melting.  If you do not have a toaster oven (which you should have, it’s great!) just use the oven.

With a spoon or small whisk, blend together the balsamic vinegar and honey.

On the warm and cheese flatbread, sprinkle the arugula and figs.  Top with prosciutto.  Then, drizzle the balsamic vinegar-honey mixture.  Lastly, sprinkle each flatbread with some salt.

Barley Salad with Veggies

Rain was predicted for today, and thunder.  Instead, it’s hot outside here in DC!  Summer is just around the corner, yay!  We’ll enjoy it for today- outdoors!

Every month 2 of my friends and I meet up at each other’s places and make dinner.  We switch off between our homes and the themes for the dinners, and the person who hosts also does the cooking.  Others bring the wine/beer.  Every month I really look forward to my time with A* and C* just because we always end up having fabulous conversations, and have tons of fun.  =)  Last night I hosted, and we had an array of wonderful food (if I do say so myself), which I will write about later in future posts.  But for now, I’ll give you some hints: dinner rolls, a Nutella bar, orzo salad and vegetable soup with parsley crisps.

Although, wonderful company makes food taste even better!

Barley Salad with Veggies
Adapted from: Cooking Light

1 cup uncooked pearl barley
3 cups arugula, lightly chopped
1 red bell pepper, chopped
1 large roasted red bell pepper, chopped
1 15oz chickpeas, rinsed and drained
juice of 1 lemon
3 tbsp olive oil
3 tsp salt
1 tsp pepper
1 tsp crushed red pepper
1/2 cup pistachios

Cook barley according to package directions.

Once the barley is cooked, combine: barley, arugula, red bell pepper, roasted red bell pepper and chickpeas in a large bowl.  In a smaller bowl mix: lemon juice, oil, salt, pepper, crushed red pepper and stir.  Sprinkle the top of the salad with pistachios.

Arugula Salad with Eggs & Mushrooms

When the weather starts to warm up (such as yesterday), no one wants to hang around the kitchen too much.  Or even turn on the oven.  We all want to be outside, enjoying the weather (or at least the first couple of weeks of spring and summer before the humidity skyrockets). 

Here, we turn to salads- arugula is our favorite.  There is something about it that is 100 times better than any other salad leaf.  It’s earthy, peppery, with hints of a nutty flavor.  Definitely adds a little spunk to a boring salad!

This one is a simple salad.  The mushrooms can be substituted for anything else you might have in your fridge (peppers, olives, tomatoes, tofu, zucchini).  And this is a great salad that can be a dinner on it own- very filling.  A slice of fresh bread and a glass of wine perfect the meal!

Arugula Salad with Eggs & Mushrooms
Adapted from: Easy Vegetarian

4 eggs
2 tsp butter
4 cups arugula
1 cup mushrooms
1/2 onion, chopped (shallots can also be used)
1/4 cup Parmesan cheese
2 tbsp olive oil

In a food processor, blend 1 cup of arugula, mushrooms and onion.   Crack the eggs into a bowl, mix with fork.  Pour the eggs, and the vegetable mixture into a frying pan.  Let it cook, making an omlette.  Once cooked, place on cutting board, and divide into pieces (strips or circles). 

Finally, divide the 3 cups of arugula between 2 large plates.  Add pieces of the omelette to the salad, mix.  Sprinkle with Parmesan cheese, and drizzle with olive oil.

Minestrone with Arugula

Another soup, but this one has fresh arugula, which made it that much more delicious!  I’ve never actually thought about putting arugula into soups, or pasta (as we have done here with the No-Cook Spaghetti Sauce), but it’s a great idea.  It gives the soup a different dimension.

Choosing arugula is also showing how much I cannot wait for spring…which I think is almost here.  I think everyone is ready for the warm weather, for fresh vegetables and fruits.

The Penn Quarter Farmers Market had its opening day 2 weeks ago.  Granted, it’s still the end of winter so there aren’t too many fruits or vegetables there just yet.  Although, we’ve gotten some fresh eggs both weeks.  It’s easier to get up in the morning when there are scrambled or fried eggs waiting to be made.

Minestrone with Arugula
Adapted from: Vegetarian Times Magazine

2 tbsp olive oil
1 onion, chopped
3 celery stalks, chopped
3 carrots, chopped
2 tbsp tomato paste
1 tsp paprika
2 bay leaves
1 28-oz can of diced tomatoes
14-oz vegetable broth
1 15-oz can cannellini beans, rinsed and drained
1 1/2 cup water
1 cup uncooked elbow macaroni
3 cups of fresh arugula, thinly sliced
1/4 cup Parmesan Cheese, shredded (optional)

Heat olive oil in a large pot.  Over medium heat, cook the onion, celery and carrots until vegetables are softened.  Then, stir in tomato paste, paprika, and bay leaves.  Cook for 1 minute, making sure the vegetables are covered with the tomato paste.  Add the can of tomatoes with the juice, broth, beans, macaroni and water.  Heat to a boil, and then cook over medium heat for 20 minutes.

Add arugula into each soup bowl, and pour over the soup.  Sprinkle the Parmesan cheese on top.