Roasted Winter Squash: cut smallish squash in half, scoop out seeds and pulp, spray a glass casserole with olive oil spray and place face down, then fill with 1 inch or so of water, cover and bake at 400 for about 45-60 minutes (this is be dependent on how small your oven is, I used the 60 minutes without checking and my small toaster oven gets HOT, so I think I could have gone with less time, but it was delightful anyway and just peeled away from the skin easily)
Mustard greens with olive oil and red wine vinegar. I bought fresh, but will use frozen during the winter.
The last two items are from a couple of local spots: I went out to Jameson's Orchards (which is a lovely farm not far from me) and picked up a couple of rice mixes they had prepared. The Brown Rice and Lentil mix is shown above. It makes six 3/4 cup servings for a very Weight Watcher's friendly 4 Points Plus, and is just wonderful! Then I wanted a corn muffin but wasn't in the mood to make my own, so when I shopped for my mustard greens, I picked up a couple of these. A tad pricey, but just simply wonderful. I love my Fresh Market grocery. I also picked up 4 MacIntosh apples that I think might not be local, but if they're Vermont Macs? So much the better for my tastes!
Today is MM's Food Day which focuses on healthy, affordable, sustainable food choices so I'll be participating today and all year with the Meatless Mondays project (at least that's the intention...hopefully I can get posts up each week in time...)
With concerns about the use of water in agriculture, and diminishing farmland and grazing land (see below and the link to the Institute for the Environment in the sidebar), the less meat I can eat, the better.
I should make that, "the less meat WE can eat, the better!
1 comment:
That looks delicious!
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