Ginger Miso Dressing with Squash & Spinach Salad

This dressing is very versatile; pour it over hot veggies to serve hot or cold, over noodles, over rice and veggies. It’s a great marinade/sauce for chicken, fish or pork, too. Try it with this tasty roasted squash and spinach salad, the sweetness of the squash really sings with the tangy dressing.
Ingredients
Salad

7 cups winter squash, peeled and cubed (about 2 3/4 pounds)
1 teaspoon vegetable oil
1 tablespoon sesame seeds
6 cups fresh spinach leaves (4 ounces)

Vinaigrette

1 tablespoon white miso
1 tablespoon fresh ginger, minced
2 tablespoons rice vinegar
1 tablespoon tamari or soy sauce
1 tablespoon dark sesame oil (toasted sesame oil)
1 tablespoon agave or honey

Preparation

Preheat the oven to 400 degrees F. Peel and cube the squash and put on a baking sheet, then drizzle with the oil and the sesame seeds. Toss to coat the squash, then spread the cubes evenly on the pan. Roast for 30-35 minutes, until the squash is tender when pierced with a paring knife. Let cool.
In a medium bowl, whisk the miso, ginger, vinegar, tamari or soy sauce, sesame oil and agave or honey.
To serve, put the spinach and squash in a large bowl, drizzle with the dressing and toss to coat.

An Amazing Holiday Pie: Squash, Sweet Potato or Pumpkin

1 lb. cooked squash, sweet potato or pumpkin- (Butternut or Hubbard are my very favorite.  I roast or steam them)

1/2 c. butter melted

1 c. sweetener ( I usually use a little less than 1 full cup.  (I like to use half organic sugar and half maple syrup, or any combination on sweeteners)

2 eggs

1/2 c. cream

1/2 tsp. nutmeg

1/2 tsp. cinnamon

1 tsp. vanilla

Combine all ingredients and blend in a blender.  Pour into a pie shell and bake at 350* for 1 hour or until pie is cooked through and crust is browned.

I have not given a recipe for a crust, but any basic pie crust recipe will be delicious.

I butter the pie pan and make a simple all butter and whole wheat flour crust.

Recipe by Meggie Dexter

Baby Bok Choy Sesame Oils & Lime

• 4-5 heads baby bok choy
• 1 TB grapeseed oil
• 1 tsp hot sesame oil
• 1 tsp toasted sesame oil
• 1 TB lime juice
• ¼ tsp ume plum vinegar
• 1 tsp toasted black sesame seeds
• 1 tsp toasted ivory sesame seeds

Leave small bok choy heads whole and slice large ones in half the long way. Wash well and trim off dried root ends. Place steaming rack in pot over 2 inches of water, bring to boil, add bok choy and steam 3 minutes or until bright green. Remove bok choy from heat, drain and place on platter.

In a bowl, whisk together all three oils, lime juice and plum vinegar. Pour over bok choy, top with sesame seeds and serve.

Split Pea Soup w/ Lime & Thyme

• 1 large onion, diced
• 3 stalks celery, diced
• 1 TB olive oil
• 3 TB fresh thyme leaves
• 3 TB mirin
• Sea salt & white pepper
• 3 cups green or yellow split peas
• 10 cups vegetable stock
• 1 Meyer lemon (zest & juice)

Sauté onion and celery in oil until soft, 4 minutes in a soup pot or Dutch oven. Add thyme and mirin, season generously with salt and white pepper and sauté 2 minutes.

Rinse peas and add to pot. Add stock and bring to a boil. Reduce heat to simmer, cover and cook until peas are soft and soup is thick, 2-3 hours. Optional: puree peas with hand blender until smooth.

Remove from heat, stir in lemon juice and season to taste with salt and white pepper. Top with lemon zest before serving.

Maple Mustard Glazed Carrots

• 1 pound baby carrots
• Sea salt
• 2 TB maple syrup
• 1 TB whole-grain mustard
• 1 tsp tahini
• 1 tsp lemon juice

Fill skillet with 1 inch of water and bring to a boil. Stir in a generous pinch of salt and place washed carrots in water. Cook until just soft, about 6 minutes. Remove from heat, drain and set aside.

In a pan over medium heat, whisk together syrup, mustard, tahini and lemon juice. Season with salt and remove from heat. Return carrots in skillet to medium heat and add dressing. Sauté 2 minutes to coat carrots (dressing will thicken). Remove from heat and serve.