Roasted Yam, Quinoa, and Mixed Greens Salad

Featured on Calgary's CTV morning show with our very own Brigitte
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Adapted from Eat Yourself Skinny!

Ingredients:

2 medium Yams, peeled and cubed (can also use sweet potatoes)
1 Tbsp Olive Oil
1 tsp. Garlic Powder
1/2 tsp. Onion Powder
1/2 tsp. Oregano
1/2 tsp. Spice Sanctuary's Ground Red Chili Powder
1/2 cup uncooked quinoa
2 cups mixed greens (Kale is also great for this salad)

Optional:
1/4 cup dried cranberries/raisins/sunflower seeds/whatever you feel like!

Salad Dressing:

2 Tbsp Apple Cider Vinegar
2 Tbsp Olive Oil
1 tsp. minced shallots
1 1/2 Tbsp honey

Directions:

1. Preheat oven to 425 degrees F.

2. Rinse and peel yams, chopping them into 1/4 inch cubes. Toss with olive oil, garlic powder, oregano and chili powder until completely coated.

3. Spread out cubes evenly onto a baking sheet and roast for about 30 minutes, flipping them once.

4. While the yams are baking, cook the quinoa in a rice cooker (quinoa has the same exact water ratio as rice, so just check your cooker's water requirements and go!). Once quinoa is done, stir to fluff it up and allow it to cool for about 5 minutes.

5. In a large bowl, combine greens and quinoa.

6. Mince your shallots, then in a smaller bowl mix together dressing ingredients and toss with the greens and quinoa

7. Gently fold in the sweet potato cubes, then sprinkle your dried fruit or seeds on top for presentation.

Balsamic-Glazed Squash

Submitted by Marianne C., who says that it is delicious and one of her favourite recipes. This recipe prompted me to find out that you can eat the skin of winter squashes - why didn't anyone tell me? If the squash is cooked enough, the skin will also be tender and will provide a bit of texture contrast.

INGREDIENTS

2 acorn squashes, halved, seeded, and cut in 1-inch thick semicircles
3 shallots, diced
1/3 cup packed brown sugar or coconut sugar
1/3 cup balsamic vinegar
1/4 cup butter, melted
1/4 tsp sea salt
1/4 tsp ground pepper

DIRECTIONS

Move the rack to the bottom third of the oven. Preheat to 400 degrees Fahrenheit.

Arrange the squash in a 13 inch by 9 inch casserole dish. Whisk all the other ingredients together and pour over squash.

Bake, turning every 15 minutes, until the squash is tender when pierced with a fork and the glaze is thickened, about 50 to 60 minutes.

Hearty Tomato Sauce with Dried Mushrooms

INGREDIENTS

1 package Dried Mushroom Medley
1 Tbsp extra virgin olive oil
1/4 cup finely chopped onion or shallot
2 to 3 garlic cloves, minced
1/2 tsp sea salt
1 can diced tomatoes
1 tsp fresh basil leaves, chopped, or 1/2 tsp dried basil
Freshly ground pepper

DIRECTIONS

Place the mushrooms in a bowl and cover with hot water. Let soak for 15 to 30 minutes, until completely soft. Line a strainer or colander with cheesecloth and set it over a bowl. Drain the mushrooms into the cheesecloth. Squeeze the mushrooms to get out the access soaking liquid. Set aside 1/4 cup of the mushroom soaking liquid. Rinse the mushrooms in several changes of water and chop coarsely.

Heat a large, heavy nonstick frying pan over medium heat. Add the olive oil. When hot, add the onion or shallot and cook, stirring, until tender, about 3 to 5 minutes. Add the garlic and stir together for 1 minute, until fragrant, then add the mushrooms and stir together for another minute or two, until fragrant.

Add the tomatoes and their juice, the mushroom soaking liquid, the basil, the salt to the mushrooms. Turn up heat to medium-high and stir well. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, about 15 to 20 minutes. Add pepper and more salt to taste.

When ready to serve, add 1/4 to 1/2 cup of pasta cooking water to the sauce to thin it as desired. Delicious on penne with grated Parmesan.

Curried Chickpeas

INGREDIENTS

2 Tbsp coconut oil or extra virgin olive oil
1 shallot OR 1/3 cup red onion, minced or diced
3 cloves garlic, minced
1/2 tsp turmeric
1/4 to 1/2 tsp chile powder
2.5 tsp ground cumin
1/2 tsp ground coriander
2 Tbsp tamari
1 can chickpeas
1/4 cup lemon juice or lime juice
1/4 tsp black pepper
1/2 cup cilantro, lightly chopped
3 Tbsp coconut milk (optional)

DIRECTIONS

Over medium-high heat, heat a wok or large frying pan. Add oil, then, when oil is hot, add the shallots or onion and the garlic. Cook for one minute, stirring constantly.

Add turmeric, chile powder, cumin, coriander, tamari and a tablespoon of water to pan. Stir-fry together briefly.

Add the chickpeas and continue cooking and stirring until they are coated with the spice mixture and are nice and hot, about 5 minutes. If they become too dry, another tablespoon of water.

Remove the pan from heat. Stir in the lemon or lime juice, black pepper, and most of the fresh cilantro. Stir in the coconut milk if using.

Adjust seasonings to taste: add more tamari if not salty enough, or another squeeze of lemon or lime juice if too salty.

Top with any remaining cilantro and serve hot with rice.

Sauteed Mushrooms with Herbs

INGREDIENTS

1/2 pound mushrooms (oyster, white button, crimini, shiitake, etc.)
1 Tbsp extra virgin olive oil
2 Tbsp butter
Sea salt and freshly ground pepper
1 shallot, finely chopped
1 to 2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh chives

DIRECTIONS

Clean mushrooms very gently with a damp paper towel. If using shiitake mushrooms, cut off stems, which are tough. If mushrooms are large, cut into bite-size pieces, following the mushroom's shape.

Heat oil and butter in a heavy skillet over medium-high heat. Add mushrooms, salt, and pepper. Saute about 3 minutes. When liquid is released, raise heat to high and saute, tossing often, for 2 minutes. When liquid has nearly evaporated, add shallots and saute 1 to 2 more minutes or until mushrooms are lightly browned and tender. Add parsley and chives. Taste and adjust seasoning.

Serve hot.