Vegetable and Quinoa Stuffed Acorn Squash

We don’t like to pick favorites when it comes to food but we’re sorry: Fall food is where it’s at!

We finally feel compelled to turn on the oven again and start roasting our veggies which always bring out their natural sweetness (we love some sweetness)!

This is also the season that brings us squash (pumpkins are included in that family).

There are a million and one ways to prepare a squash, steam it, braise it, roast it, toast it, but one of our favorites it STUFFED.

Below is the perfect Fall Recipe, Vegetable and Quinoa Stuffed Acorn Squash.  This recipe is beautiful for dinner parties or your own special night with your honey (or friends!).  Enjoy!

What are your favorite fall recipes?  What are your favorite squash recipes?  Let us know in the comments below!
IMG_2001-51

Vegetable and Quinoa Stuffed Acorn Squash
Servings: 4
Time: 45 minutes

  • 2 small acorn squashes, halved and seeds removed
  • 1 cup quinoa, rinsed well in a fine mesh colander
  • 1 yellow onion, chopped into a small dice
  • 2 cloves garlic, finely chopped
  • 2 zucchini, chopped into a small dice
  • ¼ cup chopped fresh parsley
  • ¼ cup chopped fresh sage
  • 2 tablespoons fresh thyme
  • Extra virgin olive oil
  • Sea salt and black pepper
  • Red pepper flakes

Optional:

  • ½ cup chickpeas, chopped
  • ¼ cup chopped pistachios (pine nuts would work well too)
  • ½ cup chopped mushrooms
  • Cheese – I recommend shredded raw goat cheese or crumbled feta

Directions

Heat oven to 425 degrees. Brush squash with olive oil and season with salt and pepper. Roast cut side down on a baking sheet until fork soft. Depending on your oven this can range from 25-40 minutes.

Once squash is in the oven prep all vegetables as mentioned above.

Meanwhile, bring quinoa and 1 ½ cups water, 1 teaspoon sea salt and a drizzle of olive oil to a boil in a pot. Reduce heat and simmer covered until water is absorbed and quinoa is soft, about 15 minutes. Fluff with fork and set aside.

To make the vegetable sauté heat 2 tablespoons of olive oil in a large skillet over moderate heat. Add garlic and onions and sauté until onion begins to soften, about 3 minutes.

Add zucchini, chickpeas, sage and thyme and any additional vegetables nd continue to cook until everything is softened and brown.

To assemble stuffing fold together vegetable sauté, cooked quinoa, pistachios, red pepper flakes and parsley.

Taste and add salt, pepper and a drizzle of olive oil if needed.

Fill squash with stuffing and top with cheese if using. Serve with an additional sprinkle of parsley.

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Pumpkin Turkey Chili from Danielle Prestejohn

Fall is in full effect y’all!  If you haven’t gotten a chance to take a leisurely drive in the country and see all the fall foliage, make it happen STAT!  

We love fall because it’s a very grounded time.  We naturally begin to settle into new routines, set goals into action, and crave warmer, heartier, and more flavorful foods.  

Our friend Danielle posted the most quintessential fall recipe and we wanted to share it with you.  Check out her Pumpkin Turkey Chili below.  

To learn more about Danielle, visit her website and get her free 5 step guide to Ditch Your Diet for Good!

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For a very long time my struggles with emotional eating seemed to take over my life.

I developed so much anxiety over each and every thing I ate, meals lost any sort of excitement or comfort. Anything labeled hearty, or filling, evoked a certain amount of fear.

I was so petrified of gaining weight, that I kept my meals light as can be.  The problem was I never fully enjoyed them, and because of this I would find myself with my hand in the cookie jar, later that night, or polishing off a carton of ice cream, feeling full of guilt and disappointment.

When I started to tackle my emotional eating head on by doing things such as adding more fun in my life, dealing with my actual emotions, and rebuilding my body image; food became fun again.

Suddenly I looked forward to cooking with vibrant flavors, experimenting with new ingredients, and even putting together the hearty, filling meals I had once placed off limits.

This chili is perfect for a colder night, when you’re craving some comfort. It is full of flavor and loaded with vegetables, so on top of being delicious, it is also packed with vitamins and nutrients. Plus it will leave you full enough that you won’t feel the need to polish off that carton of ice cream after dinner.

It’s spicy with a hint of sweet from the pumpkin, but feel free to play around with the spices and pumpkin to adjust it to your liking. Enjoy!

danielle_pumpkin turkey chili

Pumpkin Turkey Chili
Servings:12
Time: 30 minutes

▪       1 lb lean ground turkey
▪       1 red bell pepper, diced
▪       3 celery stalks, diced
▪       1/2 cup carrots, diced
▪       1 small zucchini, diced
▪       3/4 cup pumpkin
▪       28 oz diced tomatoes
▪       28 oz crushed tomatoes
▪       1 cup vegetable broth
▪       1 can white beans
▪       2 tbs. coconut oil
▪       1 tbs. paprika
▪       1 tbs. chili powder
▪       2 tsp. red pepper flakes
▪       Sea salt & pepper, to taste

Directions

Heat a saucepan with coconut oil. When it starts to sizzle add in the turkey and cook until it starts to brown.Add in 1/2 cup of the vegetable broth along with the carrots, celery, and bell pepper and continue to sauté until translucent.Add in the diced zucchini and sauté 1-2 minutes longer.Pour in the diced and crushed tomatoes, as well as the pumpkin and let simmer 1-2 minutes.Sprinkle in the spices and add the remaining vegetable broth if needed.

Lastly pour in the rinsed and drained beans.  Simmer on low 10 minutes.

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Wellness Wonderland’s {Sweet, Salty, Spicy, Simple} Breakfast Salad #SaladFest2013

We are super into Wellness Wonderland founder, Katie Dalebout’s, idea of turning breakfast upside down and making a BREAKFAST SALAD.  We, too, love our green smoothies, but we also love to chew…this is a perfect solution.

“So this week’s recipe is a breakfast salad. I know what you’re thinking, salad for IMG_3548breakfast? Healthy girl’s gone cray cray. But two things: a) it’s the same thing as a green smoothie (a very typical breakfast) just blended & b) savory breakfasts are actually pretty common. I got thinking about how breakfast sandwiches are mainstream, why not salads?

Now don’t get me wrong, I like a green smoothie for breakfast as much as the next guy and completely agree that starting your day with superstar greens is stellar for your body and energy, however sometimes you just want to chew!

So this is pretty much a fruitless green smoothie in salad form. I know what you’re thinking. Salad in the morning? No way, I want something sweet.

Gotcha covered, this salad is actually sweet without containing any fruit or sweeteners.

It may seem a little strange not having typical breakfasts foods in the morning like oats or fruit but really our bodies don’t need much in the morning (if anything at all) except simplicity.

And just a quick note: the health benefits of this guy are off the chain…

The bitter arugula, the cleansing lemon and cayenne, the healthy filling fats of the avocado, the warming blood sugar stabilizing cinnamon…literally everything in this is amazing for you in so many ways, start googling.

& one more thing this best part of this salad is that you can really tailor it and make it your own. Think of this as your base and dress it up however you’re feeling in the morning, like you would yogurt.”

katie dalebout breakfast salad

Quadruple S {Sweet Spicy Salty Simple} Salad 
aka THE Breakfast Salad
Servings: 1
Time: 10 minutes

  • About four cups chopped arugula (get in there with your knife and really go to town chopping it small)
  • 2-3 tablespoons apple cider vinegar
  • Squeeze or two of fresh lemon
  • Half of a large avocado (or a full small one)
  • Alfalfa sprouts or broccoli sprouts (any kind of mild sprouts)
  • Pinch of Sea salt
  • 1 teaspoon cinnamon
  • ½ teaspoon cardamom
  • Dash or two of cayenne (optional depending on how spicy you like)
  • Shredded coconut

Optional sweet breakfast toppings:

  • Hemps seeds
  • Sprouted blanched almonds (that’s what I had in the photo
  • Goji berries (or any dried fruit)
  • Lucama
  • Cocao nibs
  • Sliced banana
  • Favorite granola
  • Nuts
  • Pumpkin seeds
  • Sunflower seeds
  • Dulse flakes (also in photo)

Directions

Add everything to your salad bowl and toss well to combine.

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Katie is a yogi, ‘Spirit Junkie’, coach, and most importantly, a blogger. She adores the all things wellness and loves writing and talking about holistic health & happiness on her blog, her weekly Podcast WWRadio, and in her daily life.
If you’d like more inspiration from Katie visit her in wonderland or on her Instagram,Facebook,Twitter, and YouTube. Be well…

 

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Stone Barns’ Carrot & Cabbage Slaw #SaladFest2013

This is a very exciting and fruitful time at the farm.  It’s changing constantly and we are SBC logoharvesting new veggies every week.  The Farm Market and CSA are overflowing with fresh produce.

One summer staple that all the farmers and staff at Stone Barns love is a slaw.  You can mix in pretty much any ingredient you like, kohlrabi, raddish, fresh herbs, cucumbers, corn…but we particularly love the classic combo of cabbage and carrots.

Crisp, sweet and refreshing, these crops are the perfect pair for a seasonal slaw!

Use the amounts listed below, or, just use what you have to create the ratio of cabbage to carrot that you like—you can’t go wrong.

For other versions of a classic slaw try our Beet Carrot and Cabbage Slaw and Kohlrabi Slaw.

SBC cabbage carrot slaw

Carrot & Cabbage Slaw

  • 1 head napa cabbage, shredded
  • 1 bunch spring carrots (the baby ones you’ll find at the Farm Market), shredded
  • 1/4 cup fresh spearmint, chopped (substitute cilantro or basil)
  • 1/2 cup almonds, sliced (optional)

Dressing

  • Juice from 1 lemon
  • 1 teaspoon sesame oil
  • 1/2 teaspoon honey (or to taste)
  • Salt and pepper to taste

Directions

Mix together slaw ingredients in a large bowl.

Shake dressing ingredients together in a lidded jar, or whisk well in a bowl.

Pour dressing over slaw in thirds, tasting as you go to get the right mix, toss and serve.

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Stone Barns Center for Food and Agriculture is a non-profit farm with social change mission which is to change the way America eats and farms.  Come explore our fields. Stroll through our pastures. Walk our woodlands. Talk with our farmers. Support our cause. 

For more recipes visit or to see our calendar of events visit our site www.StoneBarnsCenter.org

The farm is open Wednesday-Sunday from 10-5pm and is located at 630 Bedford Road Pocantico Hills, NY 10591, just 25 miles north of Manhattan.

The Farm Market is open every Sunday from 10-4pm.

 

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Sarah “Ultragrrrl” Lewitinn’s Colorful Pasta Salad #SaladFest2013

Pretty to look at and tangy on the tastebuds, one of my favorite things to make is this4668023786_bdfe841a7f_z Colorful Balsamic Pasta Salad. It’s always a hit at potlucks and in my apartment with my friends and roommates.

Besides being super easy to make, it’s a nice change from the typical mayo-heavy pasta salad that everyone’s used to.

Confession: When I was in high school I worked at a specialty foods shop called Chez Cheeze.

Apart from being knowledgeable about all the cheeses available, I also had to make fresh sandwiches to order. One of the biggest perks, however, was getting to take home all the food that was no-longer deemed totally fresh.

Every week I’d eye the balsamic pasta salad, hoping that people wouldn’t buy it so I’d be able to take it home on Saturday evening. And with that, I figured out the easy recipe and started making it myself.

By the way, a year of working at a cheese shop helped me gain … 15 lbs. Ugh.

sarah lewittin pasta salad

Colorful Balsamic Pasta Salad
Servings: 4-5
Time: 30 min

  • 1/2 pound of rotini pasta
  • 4 large bell peppers of various colors (to keep things… colorful)
  • 1 cup of sun dried tomatoes
  • 10 oz. mozzarella cheese, cubed
  • 1 bunch of cilantro
  • 1 cup balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • Salt and pepper, to taste

 Directions

Add a teaspoon of salt to a medium sized sauce pan and bring to a boil.

Add 1/2 pound of rotini pasta and cook until al dente (be cautious not to cook beyond al dente).

Drain the pasta and rinse in cold water until no longer warm.

Chop peppers, sun dried tomatoes, cilantro, and mozzarella cheese into 1/2 inch pieces and place in a large mixing bowl.

Add balsamic vinegar, extra virgin olive oil, salt and pepper to mixing bowl and toss the veggies and cheese until they’ve all become immersed in the mixture.

Add pasta to the mixing bowl and toss until pasta is coated. Add more balsamic vinegar and EVOO to taste.

The pasta salad can be eaten immediately. Put any remaining salad in tupperware and place in fridge.

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Sarah Lewitinn, also known as Ultragrrrl, is the Music Director for Aritzia. She spent all of her 20s being a DJ, writer, magazine editor, TV personality, record label exec, short person, entrepreneur, and professional make-out queen. She is now somewhat more selective with whom she kisses and likes tall men. 

Follow her every thought on twitter at @ultragrrrl

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