Honey-roasted squash with crumbled feta and walnuts
Ingredients
1 lb (500 g) butternut squash, peeled, seeded and cut in 5-inch slices (about 12 oz/375 g after seeding and peeling)
2 tsp extra-virgin olive oil
3 tbsp liquid honey, warm, divided
1/2 cup chopped walnuts
2 tbsp freshly squeezed lemon juice
2 tbsp walnut oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 to 8 oz (175 to 250 g) mâche or baby mixed greens (about 6 cups lightly packed)
1/2 cup crumbled feta (about 3 oz/90 g)
Directions
Preheat the oven to 400°F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through.
While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl. Toss the mâche with the vinaigrette in a large bowl and place on serving plates. Top with 3 to 5 slices of squash. Sprinkle with walnuts and feta and a touch more salt and pepper. Serve while the squash is still warm. Makes 6 servings.
Kitchen hint
Walnut oil is more expensive than vegetable oils and olive oils because of the difficulty of extracting oil from the nut. It also has a shorter shelf life and should be stored in the refrigerator once opened. It is not suitable for cooking at high temperatures, and is usually used to add flavor to cooked foods and salad dressings.
Source: Style at Home
1 lb (500 g) butternut squash, peeled, seeded and cut in 5-inch slices (about 12 oz/375 g after seeding and peeling)
2 tsp extra-virgin olive oil
3 tbsp liquid honey, warm, divided
1/2 cup chopped walnuts
2 tbsp freshly squeezed lemon juice
2 tbsp walnut oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
6 to 8 oz (175 to 250 g) mâche or baby mixed greens (about 6 cups lightly packed)
1/2 cup crumbled feta (about 3 oz/90 g)
Directions
Preheat the oven to 400°F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes, or until the squash is cooked through.
While the squash is baking, place the walnuts in a small ovenproof dish and bake for about 5 minutes, or until lightly toasted. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl. Toss the mâche with the vinaigrette in a large bowl and place on serving plates. Top with 3 to 5 slices of squash. Sprinkle with walnuts and feta and a touch more salt and pepper. Serve while the squash is still warm. Makes 6 servings.
Kitchen hint
Walnut oil is more expensive than vegetable oils and olive oils because of the difficulty of extracting oil from the nut. It also has a shorter shelf life and should be stored in the refrigerator once opened. It is not suitable for cooking at high temperatures, and is usually used to add flavor to cooked foods and salad dressings.
Source: Style at Home
Sweet and savoury rice pilaf
Ingredients
1 – ¾ cups water
2 chicken or vegetable bouillon cubes
2 tablespoons soy sauce
2 cups of instant rice
½ cup dried cranberries or diced dried apricots
½ cup of whole almonds, toasted and coarsely chopped
¼ cup of Glory Bee Honey
Directions
In medium saucepan, combine water, bouillon cubes and soy sauce. Bring to a boil. Stir in rice and dried fruit. Cover immediately and remove from heat; let stand for 5 minutes. Uncover rice and fluff with fork. Stir in almonds and honey.
Source: Billybee.com
1 – ¾ cups water
2 chicken or vegetable bouillon cubes
2 tablespoons soy sauce
2 cups of instant rice
½ cup dried cranberries or diced dried apricots
½ cup of whole almonds, toasted and coarsely chopped
¼ cup of Glory Bee Honey
Directions
In medium saucepan, combine water, bouillon cubes and soy sauce. Bring to a boil. Stir in rice and dried fruit. Cover immediately and remove from heat; let stand for 5 minutes. Uncover rice and fluff with fork. Stir in almonds and honey.
Source: Billybee.com