Bol Provincial

Last night, doing my favorite "make up a recipe that fits my CSA box ingredients" I started to make what I thought was going to be a great vegetarian soup. What I ended up with was ANOTHER buddha bowl! (If you follow my instagram, you will find that I have a problem.) I can't break the addiction even when I try! But I'm so glad because it is so much more interesting than the other BBowls I have been making as of late- AND IT'S VEGAN! So many wins. 

(I got a little antsy, the quinoa mayyyy not be totally cooked...not the best for digestion. Whoops :) 

Came through in the clutch! 

I don't typically do several grains- but I have been out of my bulk grains since we were in Colorado last week and had this Near East brand quinoa blend that my boo had accidentally bought. It's really easy and the rice is pre-cooked, so you don't have to wait forever for the rice to be ready. {Side note, if you buy the blend, don't use the spice blend. It has soy and gluten in the spices (why?) - and it will mess up this recipe's flavor. If you don't use the blend, I would go straight quinoa or minute rice in the same quantity.}

Long story short, I ended up making these amazing caramelized onions, and I knew that broth would ruin their perfected sweet and savory flavor. Solution: I skipped broth and made a bowl instead. Ah comme ci comme ça. The beans make this dish hearty and filling - and hello protein! I was able to use the herbs from my garden which gave the bowl freshness and gave me so much joy! It has this simple, rustic flavor that made me feel like I was not in the city of Chicago, but in the French countryside sipping red wine and overlooking fields of lavender, thus the name. 

Without further ado, recipe below. Bon appetit!  

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Bol Provincial

serves 2

Ingredients

• 3 tablespoons olive oil 
• 3 onions (I used 1 sweet and 2 red), chopped
• 5 small carrots, sliced
• 1/3 cups dry quinoa and brown rice
• 1 3/4 cups water
• Sprinkle of Herbs de Provence 
• 3 sprigs of fresh rosemary 
• 1 tablespoon balsamic vinegar
• 1 can cannelloni beans, drained and rinsed 
• 8 large basil leaves, chopped

Instructions

In a large pot, warm olive oil over medium heat, add onions and carrots. Stir occasionally until onions are browned. Add herbs de Provence (use enough to cover the carrots and onions, rosemary and balsamic. Let simmer until qrains are finished cooking. 

While onions and carrots are cooking, bring quinoa rice mixture to a boil. Boil gently for 19-22 minutes until water is absorbed. 

Add cooked grains to the the large pot, mix together. Add beans and basil leaves and mix again. Serve warm! 

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!