Squash & barley salad with balsamic vinaigrette

Squash & barley salad with balsamic vinaigrette

COOK: 25 MINS

5 mins, plus cooling

EASY

SERVES 8

A flavour-packed, unusual salad that’s delicious warm or cold – works really well as part of a buffet

Ingredients

  • 1 butternut squash, peeled and cut into long pieces
  • 1 tbsp olive oil
  • 250g pearl barley
  • 300g Tenderstem broccoli, cut into medium-size pieces
  • 100g SunBlush tomato, sliced
  • 1 small red onion, diced
  • 2 tbsp pumpkin seeds
  • 1 tbsp small capers, rinsed
  • 15 black olives, pitted
  • 20g pack basil, chopped

 

For the dressing

  • 5 tbsp balsamic vinegar
  • 6 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 garlic clove, finely chopped

Method

1. Heat oven to 200C/fan 180C/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix well and let it cool.

 

2. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.


Squash & barley salad with balsamic vinaigrette
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Squash & barley salad with balsamic vinaigrette
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Marrow chutney

Marrow chutney

PREP: 40 MINS

COOK: 25 MINS

MORE EFFORT

MAKES ABOUT 4 X 450G JARS

What will you do with your courgette glut? Make the most of them in a fruity chutney with ginger, apples, sultanas and shallots

kcal 33

Sugars 7g

Fat 0g

Fibre 0g

Saturates 0g

Protein 0g

Carbs 7g

Salt 0.2g

Ingredients

 

  • 1½ kg/3lb 5 oz marrow, peeled and deseeded
  • 225g shallot, sliced
  • 225g apple, peeled, cored and sliced
  • 225g sultana

 

 

  • 2cm piece ginger, finely chopped
  • 225g demerara sugar
  • 850ml malt vinegar
  • 12 black peppercorns

Method

1. Cut the marrow into small pieces, put in a bowl and sprinkle liberally with 2 tbsp salt. Cover and leave for 12 hrs.

2. Rinse and drain the marrow, then place in a preserving pan or large saucepan with the shallots, apples, sultanas, ginger, sugar and vinegar. Tie the peppercorns in muslin (or put into a small enclosed tea strainer) and place in the pan. Bring to the boil, then reduce the heat and simmer, stirring from time to time, until the consistency is thick.

3. Leave to settle for 10 mins, then spoon into sterilised jars (see tip below), put on the lids and label. Will keep for a year in a cool, dark place.


Marrow chutney
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Marrow chutney
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Yummy Spinach & Cheese Pasta Rolls

Yummy Spinach & Cheese Pasta Rolls

Spinach & Cheese Pasta Rolls

I’m always looking for new meatless recipes, I like to make at least one or two meatless dinners a week, specially now with this pandemic and “Meatless Mondays”.

This week I decided to try a new pasta recipe, sort of like a lasagna without meat. I served it with Garlic Bread and everyone loved it!  It will surely be added to our family favorites, I hope your family will love it too!

Ingredients:
8 Lasagne noodles
24 oz. frozen chopped spinach – thawed and drained
2 cups small curd cottage cheese
2 cups shredded lowfat mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 tbls. garlic powder
1 tbls. crushed red pepper (the kind you sprinkle on pizza)
1 bottle pasta sauce garlic and onion flavor (I like to use Betolli brand)
Directions:
Cook lasagne noodles as directed on the box.
Drain, rinse with cool water to keep noodles from sticking together.
Separate noodles and set aside.
Drain and squeeze all the water from the spinach; place in large bowl.
Add to spinach: cottage cheese, 1 1/2 cups of mozzarella, parmesan cheese, garlic powder, crushed red pepper
Mix well.
Spinach & Cheese Pasta Rolls
Separate spinach mixture into 8 equal parts.
Place 1 lasagne noodle on to a clean surface and spread 1 portion spinach mixture along the length of the noodle.
Spinach & Cheese Pasta Rolls
Roll the noodle in jelly roll fashion.
Spinach & Cheese Pasta Rolls
Place rolled noodle in a deep baking dish seam side down.  Do the same with the remaining noodles.
Place rolls in dish close to each other to keep them from unrolling.
Spinach & Cheese Pasta Rolls
Cover the rolls with the pasta sauce.  Sprinkle the remaining 1/2 cup of shredded mozzarella over sauce.
Spinach & Cheese Pasta Rolls
Bake in 350 degree oven for 30 minutes or until the cheese melts and starts to brown.
Spinach & Cheese Pasta Rolls
Remove from oven and serve.  It goes great with fresh baked garlic bread.  Enjoy!
Yummy Spinach & Cheese Pasta Rolls
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Servings Prep Time
4 Servings 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 25 Minutes
Cook Time
30 Minutes
Yummy Spinach & Cheese Pasta Rolls
Print Recipe
Servings Prep Time
4 Servings 25 Minutes
Cook Time
30 Minutes
Servings Prep Time
4 Servings 25 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Servings
Instructions
  1. Cook lasagne noodles as directed on the box.
  2. Drain, rinse with cool water to keep noodles from sticking together.
  3. Separate noodles and set aside.
  4. Drain and squeeze all the water from the spinach; place in large bowl.
  5. Add to spinach: cottage cheese, 1 1/2 cups of mozzarella, parmesan cheese, garlic powder, crushed red pepper Mix well.
  6. Separate spinach mixture into 8 equal parts.
  7. Place 1 lasagne noodle on to a clean surface and spread 1 portion spinach mixture along the length of the noodle.
  8. Roll the noodle in jelly roll fashion.
  9. Place rolled noodle in a deep baking dish seam side down. Do the same with the remaining noodles. Place rolls in dish close to each other to keep them from unrolling.
  10. Cover the rolls with the pasta sauce. Sprinkle the remaining 1/2 cup of shredded mozzarella over sauce.
  11. Bake in 350 degree oven for 30 minutes or until the cheese melts and starts to brown.
  12. Remove from oven and serve. It goes great with fresh baked garlic bread. Enjoy!
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Best-ever veggie sides for Christmas

Best-ever veggie sides for Christmas

Every family has their favourite Christmas veggie side dishes – from citrussy carrots and braised red cabbage, to cauliflower cheese, roast parsnips, and infamous brussels sprouts, we have all the recipes you need for Christmas dinner

Try our best Christmas vegetable side dishes. Here are our top Christmas dinner side dishes, from Brussels sprouts to red cabbage and roast parsnips. Plus winter greens and some indulgent gratin recipes. We also have plenty of Christmas trimmings ideas here, from pigs in blankets to the perfect gravy.

We have made Christmas side dishes easy to make, and here’s our turkey guide to cook the perfect turkey.

If you’re going all out vegetarian this Christmas, try our Christmas vegetarian recipes here.

 

Ingredients:

Our veggie sides use Christmas ingredients such as orange peel, cinnamon and more to add a festive touch

 

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Best-ever veggie sides for Christmas
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Best-ever veggie sides for Christmas
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Southwestern Veggie Wraps

Southwestern Veggie Wraps

You want to know what I really love? Practically effortless meals. At least once a week, I make a big batch of my smoky black beans and cumin roasted sweet potatoes. We have a tendency to eat them along in tacos one night so I save the remainder for quick lunches for successive few days. Some weeks past I discovered a direction from Everyday Food for Southwestern Chicken Wraps and that I directly thought that I ought to place this week’s leftovers to figure and create my family Southwestern green goods Wraps.

I substituted the chopped chicken within the original direction for cooked sweet potato rounds and that I swapped out the cream unfold for dip, creating these wraps vegetarian too. The most effective issue concerning this direction is that it’s versatile! Baked curd, grilled portabella strips, or fajita veggies would additionally create delicious additions to those wraps.

The batch of cooked sweet potatoes and black beans makes merely enough for this wrap direction, however if you double them, you’ll be able to get another meal or 2 out of them. Leftover hot cakes are often baked into tortilla bowls–fill them with a taco dish made up of the leftover spinach, tomatoes, sweet potatoes, and black beans. You’ll be able to additionally toss the sweet potatoes and black beans with quinoa, millet, or rice and a spicy French dressing for a protein-packed work lunch Veggie Wraps.

 

(This post has affiliate links)


 

Click here Southwestern Veggie Wraps for recipes!!

 

Ingredients
Smoky Black Beans
1 (15-ounce) can black beans
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup water
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
Cumin Roasted Sweet Potato Rounds
1 large sweet potato (about 1 pound), peeled and sliced into 1/4-inch thick rounds
1 tablespoon olive oil
1 teaspoon ground cumin
Salt and pepper to taste
Wraps
1 cup prepared guacamole (homemade or store-bought)
4 large tortillas
3 cups baby spinach
Cumin Roasted Sweet Potato Rounds
Smoky Black Beans
1 large tomato, thinly sliced
1 small red onion, thinly sliced
Instructions
1. Place all of the ingredients, including the liquid from the beans, into a medium saucepan and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
To prepare the sweet potatoes:
1. Preheat the oven to 425°F.
2. In a large mixing bowl, toss the sweet potato rounds with the olive oil, cumin, salt, and pepper. Spread in an even layer on a baking sheet lined with parchment paper.
3. Roast the potatoes for 10 minutes, flip them and roast 10-15 minutes more until they are crispy and golden brown on the outside.
To assemble the wraps:
1. Spread the tortillas with guacamole, leaving a 2-inch border. Divide the spinach, sweet potatoes, black beans, tomato, and onion evenly among all 4 tortillas, piling the toppings in the center of each. To form the wraps, fold two sides of the tortilla over the filling, then roll tightly, ending seam side down. Cut in half down the center to serve.
Southwestern Veggie Wraps
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Southwestern Veggie Wraps
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