WAUSAU, Wis. (WSAW) — Start the new year off right by switching up your diet, and changing what you eat. Check out these three easy to make, healthy recipes for anytime of the week!
Stuffed Carnival Squash with Quinoa and Chile Roasted Pepitas:
*Squash is rich in Vitamin A and Quinoa is a complete protein, containing all 9 essential amino acids.
1 Carnival Squash
1 T Olive Oil
½ tsp Spanish Paprika
1 tsp Kosher Salt
⅓ cup Quinoa
⅔ cup Water
1 pinch kosher salt
½-1 cup Cilantro leaves
Preheat the oven to 400. Cut your Squash in half, evenly. Remove the “guts” and separate the seeds, rinsing them until they are clean. Reserve the seeds and place on a paper towel to dry. Mix the paprika and salt in a separate bowl. Generously coat all sides of the squash with the olive oil and salt mixture, reserving some of the salt mixture for the pepitas. Roast the squash cut side down, until a knife easily punctures the squash. About 30 minutes.
While the squash is cooking, place the Quinoa and the water and a pinch of salt in a saucepan with a tight fitting lid. Bring to a boil, turn down to a simmer and cook for 5 minutes. Let steep while covered for 30 minutes. Place the squash seeds on a separate sheet pan and season with the remaining salt mixture. Toast until golden brown. Remove from the oven and drain on paper towels.
To assemble the food, fluff the quinoa and mix with the cilantro and toasted pepitas, in a separate bow.. Divide the mixture into two portions and serve in the squash, cut side up…(like a bowl).
Open faced Radish Sandwich with Sourdough and Black Garlic Aioli:
*Radishes are good for you because they contain a lot of fiber, thus speeding up your metabolism. Radishes also help clean your blood and liver, working as a detoxiphier for your body. Black garlic is a probiotic and an antioxidant.
1 cup real mayonnaise
1 T extra virgin olive oil
3 cloves of Black Umami Garlic
1 pinch kosher salt
2 T Extra Virgin Olive Oil
Juice of ½ Lemon
½ tsp Kosher Salt
1 ½ cup thinly sliced radishes and turnips
2 Pieces Toasted Sourdough
½ cup loosely packed red onion
1 Small Handful Baby Arugula
Cracked Fresh Pepper, to taste.
To make the garlic aioli, puree all ingredients from step one in a food processo. Reserve.
Step 2 –
In a mixing bowl dress the radishes and turnips with the olive oil, lemon juice and salt. Reserve.
Toast the Sourdough and lay on a plate, spreading the Black Umami Garlic on top of the bread. Lift the radish-turnip mixture out of the bowl (leaving the excess vinaigrette in the bowl) and place decoratively on the toast.
Dress the onions and arugula in the remaining vinaigrette and place on top of the radish sandwich. Garnish liberally with fresh cracked pepper.
Roasted Carrot Salad with Jicama and Apple:
*Carrots are rich in beta carotene which promote healthy eyes. Apples prevent against hypertension.
½ # sliced Carrots and Parsnips, ½ inch pieces
1 T Extra Virgin Olive OIl
½ tsp kosher salt
¼ tsp dried thyme.
½ cup apple julienne
½ cup carrot julienne
½ cup julienne jicama
¼ cup mint chopped finely
1 T Extra Virgin olive oil
1 tsp fresh squeezed lemon juice
1 T Toasted Almonds
Preheat the oven to 400. Toss the carrots and parsnips with the olive oil, salt and thyme and roast on a sheet pan for 20 minutes. Cover with foil for the first 15 minutes and uncover for the remaining 5 minutes.
Dress the jicama, apple, and carrot with the the olive oil, lemon juice and salt. Place the carrots and parsnips in a mound in the middle of a two plates or bowls. Divide jicama slaw into two portions and place on top of cooked carrot mixture. Garnish with fresh mint and toasted Almonds.