Simmered Garlic White Beans

This is perfect for a cozy night in! You can top these white beans with veggies, cheese, a fried egg or a combo of these things! I had something similar when we got takeout the other day and I was so amazed that some simple white beans could bring so much flavor. Here’s my recipe!

Ingredients:

• 2 cans white beans of your choice, rinsed and drained

• 3/4 cup chicken broth

• 1/4 cup olive oil

• 4 garlic cloves, smashed

• 3 sprigs of rosemary

• 2 tsp apple cider vinegar

• Salt and pepper to taste

Directions:

• In a Dutch Oven, add all ingredients except for the vinegar

• Simmer on the lowest heat for one hour, stirring occasionally. Add more broth if the beans are drying out.

• Add in apple cider vinegar and stir.

• Serve with shaved parmesan or veggies like kale and mushrooms.

Quinoa and Apple Stuffed Acorn Squash

I love cooking with acorn squash. Not only do they taste great, but they are so versatile and easy to work with. You can simply chop them into chunks and roast them in the oven with salt and pepper, but my favorite way to prepare them is by stuffing them with a flavorful combination of whole grains and veggies. I probably make some version of stuffed squash (I love trying heirloom varieties, like Thelma Sanders squash and Carnival squash, that I find at local farmers markets too) every other week in the fall. It’s such a warming and comforting dish that feels sophisticated, yet is not labor intensive. Stuffed acorn squash can be a hearty vegetarian main course, or you can easily add some ground turkey or chicken sausage if you feel like you need a little meat.

Ingredients:

A chicken sausage brand I recommend

• 2 acorn squash

• ½ cup quinoa, dry

• 4 chicken sausages, chopped into ¼ inch pieces (omit for vegetarians)

• 1 shallot, chopped finely

• 2 cloves of garlic, minced

• 1 tbsp avocado oil

• 1 tbsp olive oil

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 2 apples, diced

• 1 cup vegetable broth

• Salt and pepper to taste

Directions:

Preparing the squash

• Preheat oven to 425 degrees F

• Prepare the acorn squash by trimming the ends to make them flat. Then cut them in half horizontally and scoop out the seeds. Drizzle with avocado oil and sprinkle with salt. Place them on a baking sheet with the cut sides facing down. Bake until they are easily pierced with a fork, about 35-40 minutes. 

• Meanwhile, cook the quinoa. Rinse the quinoa and then place it in a small pot with 1 cup of vegetable broth. Bring to a boil, and then simmer (covered) until all the broth has been absorbed, about 12-15 minutes. Remove the pot from the heat, and fluff the quinoa with a fork. 

• In a medium/large skillet, cook the chicken sausages over medium heat until starting to brown, about 5-7 minutes. Remove them from the skillet and set aside.

• Add olive oil to the skillet along with shallots and a sprinkling of salt. Cook, stirring every so often, until shallot begins to soften, about 5 minutes. Add in garlic, sage, and rosemary and cook for about a minute, or until fragrant. Add in apple pieces and cook until starting to soften, about 3-5 minutes. Add a splash of vegetable broth to help the apples soften. 

• In a mixing bowl, add the skillet ingredients, cooked quinoa, and chicken sausages. Stir to combine. Taste and add additional olive oil, salt, and pepper to taste. I personally like to add a small amount of additional chopped rosemary and thyme.

• Remove the cooked squash halves from the oven and stuff them with the quinoa mixture, and serve.

Tip: You can easily tweak this recipe and make it your own! For example, add in mushrooms and/or top with toasted pumpkin seeds and goat cheese.

Another tip! Make double the amount of stuffing and enjoy as a quinoa bowl for lunch the next day with some sautéed greens.

Health Benefits of Acorn Squash:

• Acorn squash is an excellent source of vitamin C, which boosts immune function and helps to reduce inflammation

• They are rich in potassium, which helps maintain balanced blood pressure levels and regulates fluid balance in cells and tissues

• They are a high-fiber food, which supports regularity, healthy digestion, and the absorption of nutrients from food.

• Acorn squash is a great source of beta-carotene, which converts to vitamin A in our body, and helps eliminate free radicals and improve eye health

Sources and Additional Reading:

• https://draxe.com/nutrition/acorn-squash-nutrition/

• https://servingjoy.com/health-benefits-of-acorn-squash/

• https://www.organicfacts.net/health-benefits/fruit/acorn-squash.html

Pork Chops over Roasted Apples, Sweet Potatoes, and Brussel Sprouts

I made this the other night as the wind was picking up and the temperature was dropping. It is the perfect fall dinner recipe as it features so many delicious seasonal ingredients. It’s comforting, hearty, and incredibly flavorful. Apple sauce is frequently paired with pork chops, and in this recipe, the sweetness from the roasted apples balance out the savory flavors from the meat and other vegetables. You can swap the veggies around, like substitute butternut squash for sweet potatoes and add in some red onion wedges. Enjoy!

Make sure to generously salt the pork chops while bringing them to room temperature

Ingredients

(serves 2) 

For the Pork:

• 2 bone in pork chops

• 2 tablespoons avocado oil

• Salt and fresh ground black pepper

• 3 cloves of garlic, minced

• 1 rosemary sprig

• ½ cup chicken or vegetable broth

For the Roast Veggies:

The seared pork chops

• 1 large sweet potato, cut into ¾ in. cubes

• 1 ½ cups of Brussel sprouts, quartered

• 2 medium sized apples, cut into ¾ in. cubes

• 1 tbsp fresh thyme, chopped

• 1 tbsp fresh rosemary, chopped

• 2 tbsp avocado oil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees

• Pat pork dry with paper towels and then season generously with salt. Let come to room temperature. Just before cooking, pat dry with a paper towel.

• In a large mixing bowl, combine sweet potatoes, Brussel sprouts, apples, rosemary, thyme, avocado oil, salt and pepper. Spread veggies on a large baking sheet and roast for about 50 minutes or until browned and crisp. 

• While veggies roast, heat the avocado oil in a large cast-iron skillet over medium high heat. Once very hot, add the pork and sear on both sides (about 2-3 minutes a side). 

• Transfer pork to the oven and roast for 7-10 minutes or until an internal thermometer reads between 145 and 150 degrees F.

• Remove pork from skillet and let rest for about 10 minutes

• Place the skillet (with pork juices) over medium heat, add broth, garlic and rosemary sprig until reduced by half, about 5 minutes.

• Slice the pork, and serve over roasted vegetables. Spoon sauce on top. 

Before roasting….

After roasting…

Lemon and Fennel Roast Chicken Thighs

I am on a total fennel kick right now. When raw, it takes on a licorice, anise flavor, which for me, took some getting used to. Now I definitely enjoy it, and I’ll add thin slices of it to salads for an extra crunch, but I especially love roasting it because it takes on a sweet and satisfying flavor.

This roast chicken is the perfect dish to serve when you have people coming over. It takes just a few minutes to prep, and the flavor combination feels sophisticated and bright. The fennel softens and takes on a more delicate flavor, and the chicken stays nice and juicy, which is always a crowd pleaser. Try it over quinoa so you can take advantage of all the juices or with a side of roasted starchy, root vegetables. Enjoy!

Ingredients (serves 4)

• 8 bone-in, skin-on chicken thighs

• 2 medium bulbs of fennel, keep some of the fronds (set aside)

• 2 lemons

• 6 cloves of garlic, smashed and peeled

• ¼ cup of avocado oil (or olive oil)

• 4 sprigs of rosemary, finely chopped

• ½ cup chicken broth (or white wine)

• Salt and pepper to taste

Directions:

• Take chicken out about an hour before cooking

• Pat chicken dry with a paper towel, and season with salt and pepper (this helps the skin crisp up)

• Preheat oven to 400 degrees

• Slice the fennel bulbs into thin rounds and place on the bottom of the baking dish

• Slice one lemon into thin rounds and place on the bottom of the baking dish

• Place chicken on top of fennel and lemon slices

• In a small bowl, add the zest and juice from the remaining lemon. Mix with oil, rosemary, and garlic cloves. Pour mixture over the chicken

• Chop fennel fronds and add to the pan, in between chicken thighs

• Pour in chicken broth

• Bake for 40 minutes or until chicken is cooked through