Let’s Eat: Savor the Season
When the pace of family life gets busy, it seems easier than ever to forgo healthy eating plans, and the hectic autumn season is a big culprit. However, you don’t need to compromise flavor for nutrition when turning to convenient options that fit your busy lifestyle. Round out your meal with a simple side dish recipe focused on vegetables, such as Chili Lime Butternut Squash, Thyme-Scented Roasted Vegetables accented with sweet, tangy pickled beets or Caul-Slaw.
Chili Lime Butternut Squash
YIELD: Serves 4 to 6
INGREDIENTS:
4 cups butternut squash, large dice
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon lime zest
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
olive oil spray
DIRECTIONS: Heat oven to 400 F. In bowl, toss all ingredients except olive oil spray together. Spray foil-lined sheet tray with olive oil spray and spread vegetables over tray. Roast in oven 20 minutes.
Thyme-Scented Roasted Vegetables and Beets
YIELD: Serves 4
INGREDIENTS:
1 jar (16 ounces) Aunt Nellie’s Whole Pickled Beets, drained, halved
1/2 pound baby carrots
1 medium onion, cut through core into 1/2-inch wedges
8 ounces shallots, peeled, halved if large
1 tablespoon olive oil
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, minced
DIRECTIONS: Heat oven to 400 F. Line 15-by-10-inch jelly roll pan with aluminum foil. Add beets, carrots, onion and shallots. Drizzle with oil; sprinkle with thyme, salt and pepper; toss to coat. Roast, uncovered, 15 minutes. Add garlic to vegetables; toss well. Return to oven and continue roasting 15 minutes, or until vegetables are tender and lightly browned.
Note: 1 tablespoon chopped fresh thyme may be substituted for dried thyme leaves.
Caul-Slaw
YIELD: Serves 8
INGREDIENTS:
5 cups cauliflower, grated
1 cup carrots, peeled and grated
3/4 cup ranch dressing, fat free
1/4 cup apple cider vinegar
1/4 teaspoon kosher salt
1/4 cup green onions, sliced
DIRECTIONS: In bowl, mix all ingredients together. Let rest 5 to 10 minutes to allow flavors to combine. Tip: Cut cauliflower into quarters, keeping core attached; this will keep cauliflower from falling apart during grating.
