Chef Katie Cavuto Boyle of Healthy Bites Delivery prepares Local Apple and Brussels Sprout Hash and Curried Quinoa with Roasted Chickpeas and Butternut Squash.
Local Apple and Brussels Sprout Hash
• 1 1/2 pounds Brussels sprouts, trimmed
• 1 Honey Crisp or Gala apple, peeled and diced
• 1 oz pancetta, diced
• 1 tablespoon vegetable oil
• 2 tablespoons sliced shallots
• 1/4 cup dry white wine
• 1 tablespoon whole grain mustard
• Salt and pepper to taste
Preparation
• Cut the Brussels sprouts then slice them.
• Cook the pancetta in a medium sized skillet of medium high heat until crisp. Remove and set aside.
• In the same pan, heat 1 tablespoon of oil. Sauté apple and shallots over medium-high heat 3 minutes. Stir in wine and mustard to deglaze the pan.
• Add Brussels sprouts; sauté 8 to 10 minutes or until sprouts are crisp-tender. Top with pancetta and serve.
Curried Quinoa with Roasted Chickpeas and Butternut Squash
Serves 8
• 1 small butternut squash, peeled, seeded and cut into cubes
• 1 tablespoon olive oil, divided
• 1 cup quinoa
• 2 cups water
• 1 teaspoon curry powder
• 1 teaspoon mustard powder
• 1 can chickpeas, rinsed and drained
• ¼ cup pumpkin seeds
• Salt and pepper to taste
Preparation
• Preheat the oven to 400 degrees.
• Mix the squash with half the olive oil and season with salt and pepper.
• Toss to combine and spread onto a foil covered baking sheet.
• Bake for about 15 minutes, turn and bake for an additional 15 minutes until tender. Set aside.
• While squash is cooking, combine quinoa, water, curry powder, cumin and mustard powder in a medium saucepan.
• Bring to a boil then reduce to a simmer, cover and cook until the liquid is absorbed, about 12-15 minutes.
• Combine cooked quinoa with squash, chickpeas and pumpkin seeds. Season with salt and pepper and serve warm or cold.
