Breakfast: The fresh bread I made yesterday does not last long. We finished it up for breakfast. Mm, it’s so good. I served it with Genmaicha tea.
Dinner: We are running low on food inventory since we returned from 10 weeks in California. We put in our orders with Vitacost for nuts, seeds, whole grains and flours, and a GoOrganicNYC order for produce. A trip to Trader Joe’s on foot early this week should complete our stocks. With a head of Kale, I made this FANTASTIC salad. We had a few prunes that I chopped small along with black wrinkled olives, a scallion and a 1/4 remaining piece of a yellow onion. For a dressing, I took what was remaining in the bottle of Dijon mustard and added Apple Cider Vinegar, Maple Syrup and a little water for a tangy and tasty dressing.
Last week when we were doing a photo shoot with new recipes I cooked a huge batch of cannellini beans. There was a lot left over that I froze and took out to defrost yesterday. Today, I mixed them with Vermouth, fresh Dill, Onions and Dijon Mustard and scooped it into a Squash I had baked a few days ago. While it baked, we ate the Kale Salad. It took a long time, but it was worth it. Here is what it looked like.
We were surprisingly stuffed from the Kale Salad so we just tried a small slice. It will be back on the plate tomorrow. Can’t wait!
Evening: One small piece of Dark Chocolate was my evening treat along with Vanilla Almond Rooibos Tea.
I was wondering how you baked the squash? For how long, what temp., etc.
Also, did you put the beans in before baking?
I love japanese pumpkin and this looks delicious. 🙂
Hi Mary,
We often include recipes but this one just came about haphazardly so there was none. I use a very simple method for cooking squash. I give the outside a good rinse to clean off any dirt. Then I put it in the oven on a sheet pan. I don’t cut it, or cover it. I cook it for about an hour at 400oF. It is soft by then. Remove it from the oven and let it cool before cutting it open. If I make this dish again, I would prepare the beans and mustard sauce while the squash is cooking, cut the squash and remove the seeds and then fill it with the beans. It would take a bit more effort to cut the top off the squash and take the seeds out before it is cooked and then add the beans and sauce and cook the whole thing together, with the top on for an hour. Which would be better?
Regards,
Caryn