It’s getting to be THE MOST WONDERFUL TiiiME of the Year! 🎶 (Sing it with me!)
Back to school time? Well, yeah, sure, if you have kids that would run a close second to this, but no, not exactly what I was thinking.
Christmas, then? Um….what? No, not yet, silly.
Pumpkin spice latte season? Ooooooo, that does sound good and you are definitely getting closer but NO! No! Wrong on all counts because any green chile fan the world over knows that the end of summer/start of fall signals one thing and one thing only and that could be nothing other than…
Hatch Green Chile Harvest Time!!!!!!!!! Yaaaaaaay! (the crowd roars!)
Everything about this will be quick quick quick.
This is a super easy, super delectable, healthy and beautiful raw sauce that will pull a Sybil* on you with its myriad of personalities.
But only in the best way, of course.
Use it as a marinade. Use it as a salad dressing. Mix it into some Greek yogurt or sour cream for a quick dip to serve with crudities. Use it instead of cocktail sauce. Stir a tablespoon or two into a bowl of soup to give it a herbaceous hit of yum. Drizzle it as is over any grilled protein or vegetable as a vibrantly verdant finishing sauce.
Crispy-fied (not fried) roasted broccolini tossed with a garlicky, nutty rich, almond “pesto”, crowned with a perfectly runny over-medium egg. Go ahead and cut into it and that oozy, silky yolk is the foolproof foil for the sharpness of the pesto and the delicate green charred crunch of the broccolini. A perfect portion of creamy baked sweet potato serves as the delicious foundation, quietly but assuredly holding everybody together.
This sure works as dinner for ME…..but it didn’t start out that way.
This is some good stuff going on right here.
If you like pesto sauce, (and really, please, who does not?) and you are all about getting as much cruciferous kale good-ness into you, yourself and everyone else around your dinner table because that shniz is just some nutrient packed amazingness-ness, then read on. Twenty minutes. Boom.
Poor little mushrooms. Somewhat underrated (what, a rubbery fungus?) and most often times an afterthought (I’ll take a large with pepperoni, sausage, peppers, olives….and, oh yeah, mushrooms) or delegated to the appetizer section of the menu (where they will be either stuffed or fried, let’s face it) mushrooms are really a versatile if not under-appreciated gem of an ingredient!
Thanks to the influence of my favorite fan of all things schroomie (hi, Michelle!), I took a look into the benefits of adding more of these guys into the diet….and I found that mushrooms contain just as much of an antioxidant capacity as tomatoes, pumpkins, green beans or zucchini! Surprise! Plus they are a great source of selenium, a mineral you don’t generally find in most fruits and veggies. Then there is the vitamin D and folate …. good news for any fungi fanatic, because lotsa people do not get enough of either. Consuming mushrooms can help with immunity, heart health, and even play an important role in DNA repair.
I don’t know about you……but I could definitely use some of THAT. eeek
SO eat your veggies….and your fungus. This creamy, cheesy, comforting casserole (yeh, I’m bringing the casserole back…don’t even try to stop me) will make it easy.
Let me tell you why you want to make this salad. Okay, first and foremost…it is delicious! Charred and delicately crisped roasted broccoli spears serve to just barely wilt down a healthy pile of spinach leaves, all pumped up with cannellini bean powered protein and…if that wasn’t enough for you…..sumptuously draped in a creamy, briny, lemony-dill infused Dijon dabbled dressing! Secondly; it only takes about twenty-five minutes to get this on the table, and third; you can do the meatless Monday thing any day of the week here and be totally fat and happy.
Well. Happy, yes; fat, no.
So we’re told to “eat a rainbow”, and of course that makes perfect sense. As a lover of all things delicious and good for you (as well as all things delicious and not so good for you…..Arg), this pretty plate comes pretty close.
Hearty, rib stickin SUPAH-green, kale plays well here with meaty chick peas and carmelized onion. Sounds good already! Now pop that over a beautifully roasted until it is soft and sweetly smooth boss of beta-carotene sweet potato. Slather the whole thing with a purdy pink dollop of sriracha spiced yogurt sauce and you will be seeing rainbows! And unicorns!
Or, maybe that could be just me who does that……😜
I know, I know…..black bean brownies last week and now this? You think there was a close out on black beans at my grocery store or what?
Well, yeah, I know it looks suspect but the truth of the matter is simply, holy goose bumps, is it ever cold out. So what do we do about it? We eat soup, THAT is what we do. At least that is what I do. And this is really just a bowl full of good stuff. Healthy, beautiful to look at, a snap to make, and as far as ingredients go….cheap and easy! And let’s face it…….I had an extra can of black beans on hand! Ha! So there. Busted. But in a good way. On a very cold winter day, it’s all about the soup.
This is a recipe update from 10-17-2013
Soooooo…… do you know any vegetarians? Are they nice to you? Want to make ’em happy? Want to make anybody happy for that matter? Then take the twenty minutes you will spend in prep time out of your day and make these sunny jewels. Unlike the dense, rice and ground beef Campbell’s tomato soup inspired stuffed green bell peppers of your wonder years, (which I happen to love as well) these peppers are gorgeous, fresh, and actually healthy. Nestle these pretty babies over a bed of quinoa laced with peppery arugula and crunchy sunflower seeds, and you just may look forward to more “meat-free Mondays“.