A Nice Fall Recipe

With fall here in full force, maybe a little too full force, I realize I haven’t given you guys a recipe in a while and thought that a nice recipe would make the season a little brighter.

Autumn Japanese Maple by porbital

I love squashes, now I have to admit that I have not had the opportunity to try a lot of the vast variety out there, the old standbys have worked well for me.

So using an old standby, I wanted to make something easy with only a few ingredients, and came up with this amazing dish.

White Bean and Escarole with Spaghetti Squash and Roasted Garlic

Ingredients
1 Spaghetti Squash
1 Bulb of Garlic
1 Head of Escarole
4 Cups Cannellini Beans
Olive Oil as Needed
Salt To Taste
Fresh Ground Pepper To Taste

Preheat oven to 425. Cut the squash in half lengthwise and remove seeds with a spoon. Cut the edge off the garlic bulb – the one that doesn’t have root. Drizzle oil all over the squash and the garlic (keep bulb intact with peel). Bake for 30 minutes or until soft.

In a large saucepan sauté escarole, use the whole head since it will cook down a lot. Squeeze the garlic out of peels and add to the escarole. Add beans and more oil, white wine or homemade vegetable broth to sauce it up. In a separate dish take the squash and run a fork through it to get the spaghetti like strands.

Serve the beans over the squash and salt and pepper to taste. Enjoy!

Serves 4 to 6

Recipe of the Week – Simple White Bean and Greens Pasta

This week’s recipe I don’t have a photo for, it’s one of those simple pasta recipes that’s quick in a pinch.

Ingredients

Extra Virgin Olive Oil, 1 tbsp Earth Balance Natural Buttery Spread, 1 tbsp Garlic, 8 cloves roughly chopped Goya, White beans, 3.5 cup Spinach, fresh, 2.5 cup Collards, 5 cup, chopped Vegan Vegetable Bouillon – Rapunzel .25 cube Barilla Whole Grain Rotini – 13.25 oz Salt to taste Pepper to taste Parsley for garnish

Directions

Set a pot of water to boil – in the meantime

Add oil and butter to a large saucepan
When hot add garlic and cook until browned
Add white beans and cook for a few minutes
Add about 3/4 cup water and bouillon to beans and garlic
Once bouillon is dissolved
Add greens and cover pan
Add pasta to boiling water
While pasta cooks – about 10 min – the greens should still be green and wilted by the time the pasta is ready
When pasta is ready drain and add to saucepan and mix well
Add salt and pepper to taste and serve garnished with parsley

Number of Servings: 6