Butternut Squash, Kale & Farro Salad

Just like my last post, you can substitute sweet potatoes like I did in this photo and it tastes amazing. I tend to like sweet potatoes more as they stay firmer.

INGREDIENTS

6 cups kale

3 cups butternut squash or sweet potato

1 red onion

1 tbsp olive oil

pinch of salt and pepper

1 cup farro

1/4 cup pecans

1/4 cup craisins

1/4 cup parmesan cheese optional

MAPLE BALSAMIC DRESSING

1/4 cup olive oil

1 tbsp balsamic vinegar

1 tbsp maple syrup

1 tsp dijon mustard

1/4 tsp garlic salt

Preheat the oven to 425.

Peel and chop butternut squash (or sweet potato) into bite sized pieces.

Cut red onion into bite sized pieces as well. Transfer the squash and onion to a baking sheet and toss with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes, until softened and starting to brown.

Cook the farro according to package instructions.

To make the dressing, add all the ingredients to a jar or bowl. Whisk or shake until everything is well combined.

Place the kale in a large bowl. Pour the dressing on the kale and mix until it's well combined. Actually, massaging the kale with your hands with the dressing will help the kale be less bitter. Add the butternut squash, red onion, and farro (while its still warm) and toss to combine. The kale will warm and soften slightly.

Add pecans and craisins and toss again. Serve and top with parmesan (optional) and enjoy!

Recipe Borrowed From: thepalatablelife.com

Butternut Squash, Bacon, Kale & Goat Cheese Frittata

The original recipe calls for Butternut Squash so I have typed it out that way, however I have substituted with roasted sweet potatoes numerous times and I like it much better with sweet potato! You do you.

INGREDIENTS

5 slices bacon, diced

1 shallot, sliced

4 cups (loosely packed) raw kale, hard stems removed

2 cups cooked and cubed butternut squash (leftover roasted is ideal, or even cubed up roasted sweet potato instead, its more firm)

8 eggs

3/4 teaspoon salt

black pepper to taste

4 oz goat cheese

INSTRUCTIONS

Preheat the oven to 400 degrees.

Place the bacon in a cold, heavy bottomed, oven safe pan (cast iron is ideal), and bring up to medium heat. Render the bacon until it's just beginning to crisp, abut 5 minutes. Add the shallot to the pan and cook for 2-3 minutes, until its translucent and just starting to brown. Add the kale to the pan with a splash of water, and toss it around for a few minutes, then throw a lid on the pan and let it steam for 2-3 minutes, or until tender. Remove the lid and add the cooked squash, then toss around until it's warmed through.

Crack the eggs into a medium bowl, add the salt and pepper, and whisk until thoroughly combined. Pour the eggs over the vegetables and use a rubber spatula to spread them out evenly. Crumble the goat cheese over the top, then place the pan in the oven for 10-15 minutes, until puffed up and golden on the outside. The inside should be totally set. If it's still runny, place back in the oven for a few minutes more.

Allow the frittata to rest for 5-10 minutes before slicing. Serve warm or at room temperature.

Recipe Borrowed From: Nicole Gaffney (coleycooks.com)

Mousse au Chocolat

This is my French father in law's recipe. It is a special treat for us every time Jean Claude (Pepe) comes to visit and makes it for us. You can top it with whipped cream or a fresh raspberry, but as far as he is concerned...it is just great on its own!

Ingredients: 3 eggs (separate the yolks from whites)

1 egg white

1/2 cup sugar

8oz semi sweet chocolate, I get a mix of semi sweet and dark by Ghirardelli

2 tbsp water

2 tbsp butter

2 tbsp rum or brandy (optional, you don't taste it)

Salt

Beat the egg yolks and sugar together until the mixture becomes pale.

Add the chocolate to another bowl and add the water. Place over a saucepan of simmering hot water to melt (water must not boil). Remove the bowl from the heat and stir in the butter into the chocolate. Add the chocolate to the egg yolk mixture. Mix well. Add the optional liquor.

Beat the 4 egg whites with a pinch of salt until they form peaks (careful not to over beat or they will be dry) then gently fold into the chocolate mixture. To fold the mixture: add 1/3 to 1/4 of beaten whites in chocolate mixture and mix normally to thin out some the chocolate mixture which is kind of thick then add rest of beaten egg whites and fold gently until the whites are incorporated completely.

Spoon the mousse into a shallow bowl or into 6 individual cups and chill at least 3 hours before serving.

Recipe borrowed from: Jean Claude Fra