Fall Pumpkin & Orange Salad

I think I found my Thanksgiving pumpkin-centric side for this year. I made this first round with sushi rice because that was what I had on hand, and it was great. Soft, almost creamy, and filling.

For Thanksgiving, I think I’ll swap the soft rice for something with more chew – either a wild rice mix or maybe pearl barley – and bump the orange and dill up a bit for more of a punch that will stand up to DH’s bourbon honey ham.

EDIT: I did end up making this for Thanksgiving, and it was fantastic. I used a mixture of wild and basmati rices for the grains and went for a curry spiced pumpkin instead of the molasses – both versions were great. I also beefed up the dill a little, which was also welcome.

gluten-free, vegetarian, vegan

Fall Pumpkin & Orange Salad

Take:

2-3 cups chopped pumpkin or other orange squash

And toss with:

1 Tbsp. date molasses

2 Tbsp. neutral oil

1 Tbsp. soy sauce

Salt & pepper

Bake at 220C/400F for 30 – 40 minutes or until deeply browned. Add to a large bowl.

While the pumpkin is working, make some ginger rice by combining the following and cooking however you cook your grains.

1 cup rice or grains

2 cups water

2 coins sliced ginger

1 tsp. salt

1 Tbsp. sesame oil

When the rice is done, toss out the ginger and combine the warm rice & squash with:

1/2 inch ginger, minced

3 Tbsp. good olive oil

2 scallions, minced

1/4 cup pomegranate arils

1/2 tsp. black pepper

3 Tbsp. dill, chopped

2 Tbsp. peanut butter

2 Tbsp. whole grain mustard (Maille is my favorite)

4 clementines, supremed, with the juice squeezed out of the leftover bits

2 tsp. turmeric

1 Tbsp. sesame seeds

Serves 4-6

Creamy Hidden Zucchini Orzo

Y’all know I love to hide some veggies, and this is a great dish to do so. It also, strangely, ends up tasting cheesy and kinda like mac & cheese. Win-win.

Note to future me: DH has requested a repeat showing of this recipe.

vegetarian, vegan

Creamy Hidden Zucchini Orzo

2/3 cup orzo (56g pp)

2 cups veggie or chicken stock

1/2 cup coconut milk

1 Tablespoon butter (Earth Balance is fine)

Zest of half a lemon

1/4 cup parsley, chopped

1/2 cup zucchini, grated finely

Cook the orzo in the stock, stirring continuously so it doesn’t stick for 5-6 minutes or until al dente, adding the zucchini in at the last minute. Add the rest of the ingredients and stir.

Serves 2 for dinner

Buffalo Chicken Pasta

This dish takes the goodness that is buffalo chicken dip and brings it to the dinner table. It’s creamy, satisfying, and just a bit spicy. Yum.

gluten-free

Buffalo Chicken Pasta

4 servings your favorite pasta (I used rice fusilli)

Shredded chicken (I used rotisserie, about half a chicken)

3 ounces buffalo sauce (Franks Red Hot is the best IMHO; I used half garlic flavored and half regular)

5.5 ounces cream cheese (vegan or otherwise)

2 stalks celery, chopped

1 tsp. celery seed (if you’re using celery salt, make sure to taste before adding more salt)

2 tsp. garlic powder

2 tsp. onion powder

Cook your pasta according to directions. Drain and add to a large bowl with the rest of the ingredients. Stir to combine.

Serves 4 for dinner

Pumpkin Grain Bowl

This dish is great warm, room temperature or slightly chilled – making it perfect for your next get-together.

Pumpkin Grain Bowl

1.5 cups chopped pumpkin (or any variety orangey squash)

1 carrot, shredded

1 cucumber, ribboned

1/4 cup cilantro, chopped

2 cups wild rice mix (quinoa would also be good – you want something with a bit of body to it)

Crispy fried chickpeas (mine were pre-seasoned and halved)

2 scallions, chopped

1 Tbsp. turmeric olive oil (substitute with adding a little turmeric to your favorite oil )

2 tsp. cumin

1 Tbsp. curry powder

Dressing

1/4 cup turmeric olive oil

1 tsp. red pepper flakes

Juice of 2 limes

2 Tbsp. dijon or whole grain mustard

1 tsp. mustard seeds

1/2 tsp. cumin

1 tsp. salt

Lay your chopped pumpkin out on a prepared baking sheet. Drizzle the Tablespoon of oil over top and sprinkle with 2 teaspoons cumin, 1 Tablespoon curry powder, salt and pepper. Bake at 200C/375F for 30 minutes or until soft and beginning to brown. Remove.

While the pumpkin is working, cook your rice or other grains however you cook rice. Set aside.

Combine all dressing ingredients and whisk.

To assemble, combine all but the crispy chickpeas in a large bowl, adding the chickpeas as you serve so they don’t get soggy.

Serves 4 for dinner and more as a light lunch

Sweet Potato Chicken Meatballs

This is a healthy little snack or light main that’s high in nutrients and can really help to stretch a pound of ground meat further. A win-win in my book.

gluten-free, paleo, Whole30

Sweet Potato Chicken Meatballs

1 lb. ground chicken

1.5 cups grated sweet potato

2 Tbsp. flour (as a binder – potato starch or tapioca flour would work well)

2 scallions, minced

1 Tbsp. chili powder

1 Tbsp. onion powder

2 tsp. soy sauce or coconut aminos

1 Tbsp. garlic powder

2 Tbsp. light oil – I used turmeric olive oil; coconut or nut oil would be fine

2 Tbsp. cornstarch (arrowroot powder is fine)

2 tsp. ground cumin

Combine all ingredients and mix until incorporated. Parcel out into golf ball sized meatballs and bake at 200C/375F 10 minutes; flip, bake an additional 10 minutes.

Serves 4 as a main and more as a snack

Enchilada Chicken & Rice Bake

This is a nice little dairy-free use of enchilada sauce. Would work well in a burrito.

A couple notes: I was wanting a little more fat with mine – the addition of a little butter before baking would work, and if you eat cheese – that would work as well.

Also watch your chicken. Mine turned out a touch rubbery – I may go for pre-sliced chicken strips next time.

Enchilada Chicken & Rice Bake

Gluten-free

1 small onion

1 Tbsp. neutral oil

1 cup long grain brown rice

1 tsp. cumin

2 tsp. garlic powder

2 bell peppers

1 jar enchilada sauce (375g)

3-4 chicken thighs

Optional: Avocado, cilantro, scallions, cheese

Slice the onion thinly and add to a large pan with 1 Tbsp. neutral oil over medium/medium-high heat. Sautée until beginning to soften.

Add the rice and toss until coated. Sautee until the rice smells nutty and is beginning to pop and brown a bit. Add to the bowl of a rice cooker or pot with 2 cups water, some salt and the spices. Cook how you cook brown rice.

While the rice is cooking, preheat the oven to 200C/375F and very lightly grease a casserole dish.

When the rice is done, add to the casserole. Thinly slice the peppers and arrange on top of the rice. Nestle the chicken on top. Top with enchilada sauce. Add a jar of water.

Cover tightly with tinfoil and bake 30 – 35 mins or until the chicken is cooked through.

Top with the optional add-ons and serve.

Serves 4

Roasted Potatoes with Avocado Dill Sauce

This recipe as written, I realize, may not be accessible to anyone who does not share my love of grabbing interesting looking ingredients from the Asian aisle and chucking them in whatever looks good.

If you’re still curious to see what this tastes like and don’t share that predilection, an approximation can most likely be made by combining lemon juice, a hint of pomegranate molasses and a hint of rotel green chilis.

I served this plain for dinner (DH added rotisserie chicken to his), and with chili tuna for lunch the next day. Both plain and with some added tuna were good; if you want a little more nutrition with your dinner, broccoli would be great here. Maybe a bit of sesame seed for a little more fat.

gluten-free, paleo, vegetarian, vegan

Roasted Potatoes with Avocado Dill Sauce

Sauce:

1 stalk celery

1 Tbsp. Japanese Yuzu jalapeño sauce

1 Tbsp. Kewpie Yuzu no-oil dressing

Juice of 1/2 a lemon

2-3 Tbsp. tahini

2 Tbsp. nutritional yeast

1 Tbsp. apple cider vinegar

1-2 Tbsp. water

1 Tbsp. garlic powder

1 clove garlic

1 Tbsp. oil of choice

Neutrally seasoned roasted potatoes (I roasted mine in a combo of garlic oil, salt and pepper until browned in a 220C oven ~35 mins)

Chop celery and garlic and add to a blender along with the rest of the sauce ingredients. Whiz. Taste for salt and acid, adding more if necessary. Add a little more water if it’s too thick for your liking. Mine was fine, but your mileage may vary.

Sauce serves 4 – 5; potatoes can adjust to accommodate that number or more

Avocado Dill Pasta Salad

This recipe started off as a way to use up some fresh dill that wasn’t my favorite egg salad and somehow ended up morphing into a riff of an old Summer family favorite: seafood salad. Which I can’t believe I haven’t shared a recipe with y’all for yet. I c-r-a-v-e it every tomato season.

The original (to my family at least) salad included Krab, shrimp, hard boiled eggs & lots of mayo. Sometimes, depending upon which Aunt got a wild hair, chopped up bits of lettuce. Which is weird, but good.

Anyways. I gave myself an aversion to fake crab my first Summer out of high school (reminder, kids: check your expiration dates), so that was out. I swapped with flaked salmon but kept the shrimp in this version; I also sadly forgot the egg until I was eating trying to figure out what was missing. I was also wanting a little more mustard punch, so adjust yours as necessary.

And a note on seasoning: I happen to love this salad with way too much pepper and salt, because that’s how my family usually served it. This recipe includes a normal amount of each (depending on how HAM you go with the cracked pepper); I had to go back twice for more after the salad hit the fridge.

gluten-free, pescatarian, vegetarian and vegan with substitutions

Avocado Dill Pasta Salad

Dressing:

1 avocado (mine was small and I could have gone for more)

2 cloves garlic

3 Tbsp. chopped fresh dill

1 Tbsp. Dijon mustard

2 Tbsp. water

Juice of 1/2 a lemon

Salad:

4 – 6 cups pasta of choice (I used rice spirals)

15 cherry tomatoes

1 smallish cucumber (about 2/3 cup chopped)

1 smallish bell pepper (about 1 cup chopped)

2 – 4 stalks celery (about 3/4 cup chopped)

1/2 shallot, minced

2 scallions, chopped

2 Tbsp. fresh parsley, chopped

1 tsp. celery seed (if using celery salt instead, you may not need to salt the salad – taste, taste, taste)

Loads of fresh cracked black pepper

Salt

Shrimp (I used 13 medium), peeled, cooked & chopped (optional)

Krab, crab or salmon (also optional)

2 – 3 Tbsp. your favorite mayo (optional)

Start you pasta boiling according to package directions, taking care to salt the water. When almost done, chuck your shrimp in to cook. Drain and set aside.

Pull the shrimp and chop. Add to a large bowl.

Chop the cucumber, bell pepper, celery, scallion and parsley. Add to the big bowl.

Mince the shallot and add. Halve the tomatoes and add those too. Add the celery seed.

In a blender or food processor, blitz all dressing ingredients until smooth. If you want your dressing a little runny, add more water until desired consistency is reached. Mine turned out a bit thick, which I liked, but I ended up adding 2 – 3 Tbsp. Kewpie mayo to the salad to loosen it a bit.

Add the cooled-ish pasta and dressing to the bowl. Mix well to combine. Hit with a bunch of pepper. Taste. Add more salt, lemon juice or some mayo to finish off.

Stash in the fridge for a bit to chill and let the flavors get acquainted.

Serves 4 – 6 for a meal or more if a side

Shaved Zucchini + Stone Fruit Salad

I love a good end-of-Summer savory fruit salad. It’s kind of a yearly thing with my brain, and I’m here for it.

Stone Fruit Salad

Lots of peach salad recipes

This is no exception to that rule. This salad is about as light as one would expect, but works well. I worried that the zucchini wouldn’t be great, but it was; even raw. The key here is to peel it into ribbons. I used my regular vegetable peeler. My ribbons weren’t even, but they were delicious.

So much so, I can’t really say this is more than a 1-person meal. I mean, sure, you can feed 2 if you want to throw a main in, but I managed to knock it out in a second helping at lunch.

If you can’t find the Kewpie dressing, a nice sesame would be good. So would my love pomegranate molasses. Balsamic would also work really well. Grapefruit would play nicely.

I had also meant to grab some good vegan Feta for this salad but forgot. It would be nice and would definitely help fill this out to more of a meal, but wasn’t necessary.

gluten-free, vegetarian, vegan, paleo

Shaved Zucchini + Stone Fruit Salad

1 large zucchini, ribboned thinly

1/2 shallot, minced

1 plum, chopped

3Tbsp. Kewpie no-oil Yuzu dressing

1Tbsp. your favorite neutral oil

2Tbsp. smoked almonds, chopped

1.5tsp. fresh thyme

1/4c. fresh parsley, chopped

1/2tsp. red chili flakes

Ribbon the zucchini thinly and add to a large bowl.

I tossed any ribbons that were purely peel to the pups, and stopped when I hit all-seed strips. A bit is wasted here, but can be easily chopped and chucked in a pan for a quick little pop of veggie later in the week. I ended up using mine in a breakfast zucchini & fried egg rice with browned butter and snipped chives.

Mince the shallot, de-stem the thyme, and chop both the parsley and plum. Add to the bowl.

Add the red chili flakes, along with the dressing and oil. I’d start with 2 Tbsp. dressing, toss, and see if it needs more. Hit with a few grinds salt and pepper.

When it’s time to plate, add the chopped almonds and toss quickly so they don’t go soggy.

Serves 1 – 2 for lunch depending upon what all else you have going on

Roasted Pumpkin Miso Pasta

This lower-than-it-could be in carbs dish started life as the baby of a Japanese curry recipe and a ramen recipe and snowballed into a straight-up yummy pasta dish. I’m super bummed I only made enough to serve two; this was fantastic.

gluten-free, paleo, vegetarian, vegan

Roasted Pumpkin Miso Pasta

About a cup chopped pumpkin or butternut squash

2 tsp. white miso paste

Veggie or chicken stock

1/2 tsp. red chili flakes

Olive oil

1 Tbsp. + sesame oil

Curry powder

1 inch peeled fresh ginger, minced

2 scallions, minced

Sesame seeds

Soft egg (optional)

Togarishi (optional)

Kontjac noodles or sushi rice or ramen or udon or zoodles – all would be awesome, though I’ve only tried wide kontjac and rice

Preheat your oven to 200C/375F. Peel and chop the pumpkin into smallish pieces. Add to a prepared baking sheet, lash with oil, and sprinkle liberally with salt, pepper and curry powder. Toss. Bake about 40 minutes or until browned in spots and soft.

Let cool for a beat, and then add to a blender with the miso, red chili flakes, 2 tsp. oil, 1 Tbsp. curry powder, 1 Tbsp. sesame oil, and 1/2 a cup of stock. Blitz, adding more stock if needed to get smooth. I used about a cup in this stage.

In a saucepan or tall-ish sided skillet, add the minced ginger and the white + light green parts of the scallions with 2 tsp. garlic oil. Sauté until the onion is beginning to soften.

Add the blitzed pumpkin and another half cup or so of stock. Let simmer down to the consistency of a thick soup.

Add your drained and rinsed kontjac or whatever curry vehicle you’re feeling, toss, and let simmer a few minutes to combine.

Serve with an optional soft egg, the green parts of the scallions, a little drizzle of sesame oil, a sprinkle of sesame seeds, and some togarishi if you want another hit of spice.

Serves 2 but can easily be scaled up