#ShedApproved Ribollita

YEP. I think it’s safe to say we are deep into winter. Because of this “once in a generation” level of cold, I have been craving something super cozy. Since meat has been tough on my stomach to prepare, I’ve been looking for protein packed vegetarian meals. I was deep in Instagram stories, and saw the folks at Basically (by Bon Appetit) making this dish–it fit the bill perfectly.

I used a crusty sourdough loaf and Ezekiel bread- but the original recipe calls for a crusty country bread (mmm yummy!), but to make it Month 1 #shedapproved just use Ezekiel. I honestly barely noticed the difference between the Ezekiel and sourdough once it was all together! I would skip going back for seconds if you are shedding, but doubtful you would even want to! It is incredibly filling!

Other changes I made: I skipped the beginning steps and just used Trader Joe’s amazing Mirepoix. Easy > Everything. Also, I had thought I had a chunk of parm at home, but it turned out to be Romano, so I ended up a bit of pre-grated parm and Romano early on instead of the parmesan rind, however, if I hadn’t of needed to I wouldn’t have skipped that step. I’m sure the rind really adds depth!

This recipe was perfection, and did not disappoint! While this is essentially a bread soup, it is guilt free! Loaded up with kale, tomatoes, onion, garlic, carrots, celery, and beans it packs a nutritional punch! It is the perfect #hygge meal for these soup belly kind of nights! Now, mangia!! -AHS

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#Shedapproved Ribollita

Serves 4-6

Adapted From Bon Appetit (I highly recommend going to the original recipe- they have lovely step by step visuals!)

Ingredients

• 1 large onion (or use Mirepoix from Trader Joes)

• 3 medium carrots (or use Mirepoix from Trader Joes)

• 2 celery stalks (or use Mirepoix from Trader Joes)

• 8 garlic cloves (I used 6 because they were massive)

• 2 bunches Tuscan kale

• 1 small wedge of Parmesan with rind - adapted - used 2 tsp parm/romano mix

• 1 28-oz. can whole peeled tomatoes

• ½ loaf Ezekiel bread (about 10 oz.) (adapted to make #shedapproved)

• ⅓ cup extra-virgin olive oil, plus more for drizzling

• Kosher salt

• 1 14-oz. can cannellini beans

• ¾ tsp. crushed red pepper flakes

Instructions

1. Place a rack in middle of oven; preheat to 450°. Time to prep your veg! You are going to make a mirepoix, which is just a fancy French word for the combo of chopped onions, carrots, and celery that form the flavor base for a lot of European dishes. First, cut 1 large onion in half through root. Peel and discard skins. Finely chop and transfer to a medium bowl. If using TJ’s Mirepoix skip to step 4.

2. Wash, peel, and trim 3 medium carrots. Cut in half (or in quarters lengthwise if they’re large), then cut crosswise into ½" pieces. (You can also just chop the carrots down into coins if you don't mind larger pieces of veg in your soup.) Add to bowl with onion.

3. Chop 2 celery stalks crosswise into ½" pieces. Add to bowl with the rest of the mirepoix.

4. Smash and peel 8 garlic cloves with the back of your knife. If any of them are left more or less intact after that initial smashing, give them another good wack with the back of your knife so they really open up and start to break apart. Add to bowl, also.

5. Strip stems from 2 bunches Tuscan kale and discard. Wash if they're gritty or you really care about washing vegetables, then tear leaves into 2" pieces; set aside.

6. Cut rind off of 1 small Parmesan wedge; set aside.

7. Place 28 oz. canned tomatoes and their juices in a strainer set inside a medium bowl. (You need that bowl to collect the juice, which you're going to use later—don't throw it out!) Squeeze tomatoes and crush them with your hands while leaving them submerged in their liquid so they don’t squirt.

8. Tear ½ loaf crusty country bread into 1½" pieces.

9. Heat ⅓ cup extra-virgin oil in a medium Dutch oven or heavy pot over medium. Add bowl of mirepoix and 2 tsp. salt and cook, stirring occasionally, until vegetables are softened but not browned, 8–10 minutes.

10. Lift strainer full of tomatoes and give it a few shakes to remove any liquid. Add tomatoes (but not juices!) and cook, stirring occasionally, until some of the rawness is cooked off, about 10 minutes. Giving those tomato solids a chance to caramelize before adding the liquid back in helps to add a lot of flavor to the stew. (Remember: Reserve the juices, you’re going to use them!)

11. While tomatoes are cooking, drain and rinse 14 oz. canned cannellini beans in the strainer you just used, then add to pot along with Parmesan rind, tomato juices, ¾ tsp. red pepper flakes, and 4 cups water. Bring to a simmer.

12. Add kale in two additions, stirring often and allowing to wilt in between.

13. Add about one-third of torn bread (no need to measure, just eyeball it) and cook, stirring occasionally, until coated and warmed through, about 5 minutes more. Taste and adjust seasoning.

14. Remove from heat. Place remaining torn bread chunks on top of stew. Drizzle generously with olive oil.

15. Transfer pot to oven and bake stew until thick, bubbling, and bread is golden brown on top, 10–15 minutes.

16. Ladle stew into bowls, drizzle each generously with olive oil, and grate lots of Parmesan over.

Rainbow Buddha Bowl

Coming 'atcha today is another teaser for the Shed cookbook!! Guys, seriously, I'm too excited to share it with you soon! Another tasty #plantbased veggie, fiber-heavy, meal. All of those things don't typically mean delicious, but I swear guys, this buddha bowl is LIT. I'll let the recipe and photo speak for itself! Xx - AHS

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Rainbow Buddha Bowl

Serves 3 

Ingredients

• 1⁄2 cup uncooked quinoa, rinsed

• 1 cup water

• 1 tbsp coconut oil

• 1⁄2 yellow onion, diced

• 1 clove garlic, minced

• 2 carrots, peeled and diced

• 2 bell peppers, sliced (for some color!)

• 1 (12 oz) bag broccoli florets (steam-able in bag preferable)

• 1 1⁄2 tbsp liquid aminos

• 2 tbsp organic almond butter

• Pepper

Instructions

Place quinoa and water in a small pan over high heat. Once it boils, turn heat down and simmer until water is absorbed, approximately 10 minutes. Set aside.

In a wok (or large frying pan) heat coconut oil over medium-high heat. Add onion, garlic, carrots and optional bell peppers. Stir frequently until onion
is translucent, 3-5 minutes. Steam broccoli in microwave for about 3 minutes.*

Add broccoli and quinoa to wok, stir. Add liquid aminos and almond butter, mixing thoroughly so everything is coated. You can add a little bit more liquid aminos, if necessary. Pepper to taste. Serve warm.

*Alternatively, you can steam the broccoli in the pan, but takes longer. Add broccoli to the pan with the other vegetables, and place a lid on top. Check frequently until broccoli is bright green. The texture may be a bit different, but equally yummy.

Three Sisters and Feta Spinach Quinoa Cakes

There was a restaurant near my old job called Moxee. It recently closed (shame, it was really good!), and they had a dish called the "Three Sisters." To be 100% honest with you, I never had ordered it because 1) beans cause indigestion for me - and I didn't want to eat them at work and 2) typically work was paying, and I went for a higher priced item, like a blackened salmon salad. That being said, this was a favorite for a lot of my colleagues (apparently they didn't have the same issue with beans... *side eye*).  I was asked recently to try and recreate it. The humor in all of this is that I had never eaten it. So I basically I took the ingredients and made my own #shedapproved version. 

But first, I was intrigued, I hadn't heard of the "three sisters" before this, so I did a quick google, and I was fascinated by my findings. According to the all-knowing Wikipedia, apparently, the three sisters are the three main agricultural crops of various Native American groups in North America: winter squash, maize (corn), and climbing beans.

"The three crops are planted close together and benefit from each other. The maize provides a structure for the beans to climb, eliminating the need for poles. The beans provide the nitrogen to the soil that the other plants use, and the squash spreads along the ground, blocking the sunlight, helping prevent the establishment of weeds. The squash leaves also act as a 'living mulch', creating a microclimate to retain moisture in the soil, and the prickly hairs of the vine deter pests. Corn, beans, and squash contain complex carbohydrates, essential fatty acids, and all eight essential amino acids, allowing most Native American tribes to thrive on a plant-based diet."

I mean, I don't know about you, but I think that this is pretty much the most amazing thing ever. How cool that the Native Americans figured this out: 1) From an agricultural standpoint and 2) from a biological, nutritional perspective. This inspired me to do the dish justice. I got to work. 

Here was the menu description: "Vegetarian hash with roasted butternut squash, corn, and pinto beans (3 sisters) topped with sweet peppers, onions and a light roasted garlic sauce with a grilled herb polenta cake."

Well, no knock to polenta, but it's not shed approved, so it was out. To give homage to our South American Native Americans (hello Incans!), I thought quinoa could be a good substitute. As I had never made a "quinoa cake" before, I looked to pinterest for inspiration. It did not disappoint. I found a recipe from the Domestic Superhero that seemed would work perfectly. There was a catch, she had used breadcrumbs in her recipe (not Shed approved) – would it still work? Well spoiler alert: it worked just fine without them. Didn't miss them either! 

Also, I made one other big change to the original menu item - the light roasted garlic sauce became tzatziki. This gives it a bit of a mediterranean flair (I'm Lebanese, what can I say, can't help myself!). The lemon zest and feta were just asking for the tzatziki. While these vibes seem to not be the same, I can tell you, the flavors complimented each other beautifully.  

The rest of the recipe seems to speak for itself. I hope you try it- it's perfect for #meatlessmonday! Have a great day, beauties! 

-AHS

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Three Sisters 

Ingredients 

• 2 tbsp olive oil, divided
• 1 lb 5 oz butternut squash, cubed
• 2 cloves garlic, minced
• 2 tsp liquid aminos 
• 1 can pinto beans, rinsed and drained
• 1 can sweet corn, drained (it's winter- in the summer I would use fresh!)
• 1 cup yellow onion, chopped 
• 5 small sweet peppers, deseeded and sliced horizontally

Instructions

Heat 1 tbsp olive oil over medium heat. Add butternut squash, cook for a couple minutes. Add garlic and add liquid aminos. When butternut squash is 75% finished (softer, but not cooked all the way through), add pinto beans and corn. Mix well. Cook until butternut squash is soft. 

While butternut squash is cooking, in another skillet heat 1 tbsp olive oil over low heat. Add 1 cup chopped onion and sweet peppers. Cook until onions are browned and peppers are soft. 

Serve onion and pepper mix on butternut squash mixture. Pair with Feta Spinach Quinoa Cakes. 

feta spinach quinoa cakes

(Adapted from Domestic Superhero) 

Ingredients 

• 1 tablespoon extra-virgin olive oil
• 1/2 cup finely chopped onion
• 2 garlic cloves, finely chopped
• 5 ounces chopped baby spinach
• 2 large eggs, beaten
• 1 1/4 cups cooked quinoa
• 2 ounces crumbled feta cheese
• 1/4 teaspoon grated lemon zest
• Tzatziki sauce

Instructions

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring often, until softened, about 4 minutes. Add the spinach and cook, stirring often, until wilted, about 3 minutes. Transfer the mixture to a medium-size bowl.

Add the eggs, quinoa, feta, lemon zest, and 1/4 tsp black pepper and mix well. Let the mixture sit for a few minutes to allow the bread crumbs to absorb some of the moisture.

Wipe out large skillet, and add extra virgin olive oil. Heat for a few minutes.

Form quinoa patties about 2 1/2 inches in diameter and 1/2 inch thick. Place the patties in skillet, in batches if necessary. Cook the patties until they’re browned on the outside, 4 to 5 minutes per side, and then flip.

Serve with a dab of Tzatziki sauce on each patty. 

Notes

• I eliminated breadcrumbs, a homemade sauce, and dill from the original recipe. 
• Breadcrumbs were eliminated because they are empty calories. The recipe works without them, but I’m sure it would be great with them as well. 
• To make life easier I thought it best to use pre-made Tzatziki which already has dill in it. Thought doubling up on dill was unnecessary. 
• Lastly, you could try baking the patties as well to time the meal better. 

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Update 2/13/18: The first version of this post was missing the measurement for butternut squash. Error is now corrected. 

Zucca Fresca: Italian Style Butternut Squash

First, let me proclaim my love of butternut squash. I think it is so much different and more interesting than normal yellow squash, or zucchini, pumpkin, or almost any other vegetable (technically fruit) in the gourd family. There is something about the flavor and texture that just gets me.  I also think that it is a great starter squash for the health novice. It has enough flavor that, if you are open to new textures, is a perfect veggie to start with. Can we also talk about how versatile it is? It could be used in ravioli, soup, pie, or as a main like this recipe! It is also very filling, full of fiber, and countless phyto-nutrients! If you want to know more about the awesomeness that is butternut squash, check THIS out.

This particular butternut squash I had bought without having any big plans for it, but I surprised myself with this gem of a concoction.

I may have mentioned that I am descended from generations of Italian-Americans. I also spent 5 months living in Florence (one of the best life decisions ever- email/tweet me, if you ever want to talk about it. Full disclosure: good luck getting me to STOP talking about it). And pretty much my upbringing consisted of awesome Italian meals daily. My mom is an amazing cook, as was my grandmother, and if I inherit any of their skills in the kitchen all will be good in the world. All of that is my precursor to say that Italian food is my weakness and where my improvisational style lends towards the most. So naturally, this butternut squash is mixed with a variation on a cooked caprese salad.

You really can’t go wrong with fresh mozzarella balls, tomatoes, and basil. This dish was absolutely delicious and I couldn’t stop eating it. Make this. Seriously, it will make your day better. I promise.

Disclaimer: if you are at the back end of your shedding journey, I advise you to cut back on the mozzarella included. I would not eliminate it because it really adds a lot to the dish, but it does not need to be as cheesy as the recipe below.

Serves 2 generous portions

Ingredients

• 1 2lb butternut squash halved lengthwise and seeded

• 3 tbsp olive oil

• salt and ground black pepper

• 2 pints grape (or cherry) tomatoes

• 2 cloves minced garlic

• ¼ cup of vegetable broth

• ½ 1 onion chopped

• ¼ cup fresh basil

• 4 oz bite size fresh mozzarella balls

Instructions

Brush cut sides of squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place squash halves, cut sides down, in a large baking dish. Prick all over with a fork. Bake, uncovered in a 375F degree oven for 30-40 minutes until tender.

Meanwhile place tomatoes in a large bowl. Add remaining 2 tbsp olive oil, minced garlic, and salt to taste. Stir to coat. Place tomato mixture in a baking dish. Bake in oven with the squash for the last 20 minutes

In a large skillet bring vegetable broth to a boil, add onion. Cook for about 3 minutes until tender. Remove skillet from heat. Add roasted tomatoes to skillet with onion. Gently press down on tomatoes to pop them (spatula works well!). Add mozzarella and basil to tomato mixture, toss well.

Using a fork, scrape the squash from shell. Mix into skillet mixture. Serve hot!