I’ve discovered two fantastic veggie recipes lately. Neither of them are completely my own. The recipes here are my adaptations.

Lemon-garlic Kale

adapted from Allrecipes.com recipe “Mediterranean Kale”

I have tried to like kale. I know dark leafy greens are good for you. Mostly I have gotten kale to be palatable. This recipe is actually good. I could eat this kale every week. I’m already planning to get more on my next grocery shopping trip.

One bunch of kale
1 or 2 cups of broth
2 tablespoons olive oil
2 tablespoons minced garlic
1 tablespoon lemon juice
1/2 tablespoon soy sauce

Trim all of the stems from the kale. I find them too tough and stringy. Chop the kale into bite-sized pieces. In a large flat-bottomed pan, heat the broth to a simmer. Braise the kale in the broth until it is as tender as you would like it. I placed the lid on the pan to keep in as much of the moisture as possible while it cooked. Meanwhile mix the remaining ingredients together. When the kale has reached desired texture, remove it from the heat. Toss the dressing in with the kale and Voila! Yummy, healthy dark leafy greens.

Roasted Butternut Squash with Feta, Dried Cherries, and Nuts

adapted from “The I <3 Trader Joe’s Around the World Cookbook”

I love butternut squash. The more ways to cook it the better. This is definitely the best recipe I’ve ever had.

1 pound butternut squash; peeled, seeded and cubed; or just get the pre-prepped kind in a bag
1 medium red onion, thinly sliced
1 tablespoon olive oil
pinch of sage
salt and pepper
1/2 cup chopped nut; almond, pecan, walnut, pine nut… whatever kind you like. I think I used pecans
1/4 cup dried cherries, dried cranberries would work too
1/4 cup feta cheese (The original recipe called for blue cheese. I don’t like blue cheese but feta substituted very well. Any kind of goat cheese would work great.)

Preheat the oven to 400 degrees. Toss the butternut squash and red onions with the olive oil, sage, salt, and pepper. Spread out in a roasting pan or jelly roll baking sheet. Roast until tender. I find that butternut squash takes 20 to 30 minutes. I like mine quite tender. Sprinkle nuts over the top and roast for 5 more minutes. Put squash in whatever serving dish you want to use and toss in dried cherries and feta cheese. Add salt and pepper to taste. Oh so good and tasty. It doesn’t exactly sound like ingredients that will work, but trust me, it does.