Our ingredients were teff, kabocha squash and nutmeg. All lovely, and wonderful for fall cooking.
I love nutmeg with curry spices, so I mixed those together and toasted them into a teff pilaf, which I piled atop a super soft roasted kabocha squash.
If you have trouble finding a kabocha squash, this will work wonderfully with any winter squash - buttercup, hubbard or butternut would be the best ones. You can also make things faster by using an eggplant, zucchini or tomato instead of the squash! Just scoop out the insides to roast, and add the insides to the pilaf.
And if you can't find teff (I had a bit of an ordeal), you can easily swap in any other whole grain - brown rice, quinoa, millet, amaranth - anything, just note that the cooking time will change for different grains so use the standard cooking times for the one you use.
Curried Teff Pilaf Stuffed Squash
Makes 5-6 servings
Dry toasting almonds brings out their natural flavors, which pair perfectly with a glaze of balsamic vinegar and savory herbs.
It's a really easy way to make raw almonds super-tasty, and works great as a snack or chopped up on top of a paella or salad.
Balsamic-Herb Toasted Almonds
Makes 1/2 cup of almonds
This dip is packed with nutrients - protein and minerals in the beans, vitamins and antioxidants in the kale and amino acids and minerals in the spices.
Plus it tastes awesome as a dip or a spread in a sandwich!
So get making 'em!
Super Green White Bean Dip
Makes about 2 cups of dip