Spectacular Acorn Squash Recipes


They’re everywhere you look these days. Green and round-ish they kinda look like alien pod people could erupt from them at
any moment. But wait, don’t be alarmed, it’s just that acorn squash are in season and they’re affordable, available and just waiting for you to take them home.  These green and orange/gold and hard squash are, in my cookbook, the best squash to cook to bring fall flavor
to your table. They are chock full of vitamins and beta carotene and lend themselves to sweet and savory dishes with equal aplomb. As far as I can tell their only drawback is that they can be insanely difficult to peel. That issue aside, they’re yummy delicious and oh so good for you.

Acorn squash available from August through March; however, they are at their best from October to November when they are
actually in season. To peel the raw acorn squash you gotta have muscles, good knife, a ton of patients and quite possibly a few band-aids. Personally, I prefer to roast the squash, cool it and then scoop out the good stuff. Some people prefer to steam it but roasting or baking it seems to give most recipes the maximum burst of flavor.

Acorn squash along with other members of the winter squash family (denoted by their hard protective skins) can, for the most part, can be used interchangeably. Acorn squash are cheap right now and it is so satisfying and versatile that you have no excuse not to try these hearty recipes.




3 medium acorn squash, halved and seeded

2 tablespoons brown sugar

1 tablespoon margarine, melted

2 tablespoons olive oil

2 teaspoons minced garlic

2 stalks celery, chopped

2 carrots, chopped

2 cups canned black beans, rinsed and drained

1 cup raisins

1 cup uncooked quinoa

2 cups chicken or vegetable broth

1 1/2 tablespoons ground cumin

Salt and pepper to taste

6 teaspoons shredded cheddar cheese, optional

Preheat oven to 350. Arrange squash halves cut side down on a baking sheet. Bake 30 minutes, or until tender. Remove the squash from the oven. While the squash is baking, heat the olive oil in a skillet. Add the garlic, celery, and carrots and cook 4 to 5 minutes. Add the black beans and raisins and continue to cook and stir until vegetables are tender. Remove from the heat and set the mixture aside. In a saucepan boil the broth and add the quinoa. Reduce the heat to low and cook for 15 to 20 minutes until quinoa is done according to the directions
on the package. Add the cumin, salt, and pepper to the quinoa and mix to combine. Add the vegetable mixture to the quinoa and mix to combine. Mound each squash half with the quinoa mixture and sprinkle the top with the cheddar cheese, if using. Return the squash to the oven and heat for 5 to 10 minutes or until the cheese is melted. Serve immediately. Serves 6.




3 acorn squash

1 tablespoon butter or margarine

1/2 cup bell pepper, diced

3 green onion, thinly sliced

1 1/2 pound mild Italian sausage

2 teaspoons minced garlic

3 stalks celery, diced

1 teaspoon ground pepper or to taste

salt to taste

2/3 cup maple syrup


Preheat oven to 400. Cut both ends off of the squash and then cut it in half width wise and scoop out the seeds. Cut each half into 2 inch rounds for a total of 12 ring slices.  Arrange squash rings in single layer on a foil lined rimmed cookie sheet.

Melt butter in heavy medium nonstick skillet over medium heat. Add bell pepper,garlic, celery and green onion. Saute until tender, 4 to 5 minutes. Place the vegetables in a large bowl and let cool for about 15 minutes. Add the sausage, pepper and salt. Divide mixture into 12 portions and mound mixture in center of squash rings. Brush sausage and squash with half of syrup. Bake 15 minutes. Brush with remaining syrup and bake until squash are tender and sausage is cooked through, about 25 minutes. Makes 12.




2 acorn squash, cut in half lengthwise and seeded

1 tablespoon olive oil

1 cup milk or half and half

2 eggs

1/2 cup to 1 cup corn kernels (fresh is best)

1/3 cup chopped red onion

Pinch of nutmeg

1/4 teaspoon ground black pepper

1/4 teaspoon salt

1/3 cup grated cheddar cheese

2 to 3 green onions, sliced thin


Preheat the oven to 375.  Cut a small slice off the bottom of the squash to make sure it sits level. Make sure not to cut all
the way through so that the filling won’t run out. Brush the inside of the squash with oil. Place cut side up on a baking sheet. Cover the squash with foil and bake for 20 minutes. Remove the foil and bake an additional 20 minutes.


While the squash is baking, in a bowl combine the milk, eggs, corn, the red onion, nutmeg, and salt. When the squash is cooked fill each of the squash halves about 3/4 full with the corn mixture. Continue baking uncovered for another 30 to 40 minutes. Done time will depend on how big the squash is and if the soufflé is set. When you feel that everything is done sprinkle the cheese on the top and put it under the broiler for a minute or two to melt the cheese and make it bubbly. Watch it carefully so it doesn’t burn. To serve place on a platter and sprinkle the top with the green onion. Serves 4. This recipe can be doubled. You may have extra filling. Just grease a glass baking dish, pour it
in and bake until it’s set. About 30 min.


Submitted by Cary Whiteside NY NY



2 acorn squash, seeded and cut in large pieces

6 cups apple cider

2 cups chicken or vegetable broth

2 tablespoons honey

Salt and pepper to taste

Slices of granny smith apples dipped in apple cider

1/2 cup toasted pecan pieces


Preheat oven to 400.  Place the squash in a stock pot. Drizzle honey over the halves. Pour apple cider and stock over the squash.
Cover and bring to a boil. Reduce to a simmer and then cook for about 45 minutes to an hour until the squash is tender.  Remove the squash pieces and let them cool. Scoop out the flesh of the squash and put it in a food processor or blender and puree it with some of the broth.  Continue
the process until all the squash is pureed and everything is returned to the stock pot. You can strain this at this point but I never do. You can adjust the consistency with stock or cider depending on your preference. Season with salt and pepper. Serve hot with a dollop of cinnamon sour cream a few toasted pecan pieces and a slice of apple in each bowl. Serves 6. This recipe can be doubled.


Cinnamon Sour Cream

1/2 cup sour cream

1 teaspoon cinnamon


In a small bowl combine the sour cream and cinnamon and mix to combine.



1 acorn squash, seeded and sliced but not peeled

1 large butternut squash, seeded and sliced but not peeled

2 zucchini cut into chunks

1/2 cup chopped sweet onion

1 tablespoon minced garlic

1/2 teaspoon curry

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon white pepper

salt to taste

olive oil and butter

1 to 2 cups chicken or vegetable stock


Preheat the oven to 375. Drizzle olive oil on a sheet pan and place pats of butter underneath the squash slices on the pan, placing the acorn and butternut squash flesh side down.  Cook it all for about 30 minutes or until it begins to soften. Add the minced garlic to the bottom of
the pan and cook an additional 10 to 15 minutes. Let the squash to cool to room temperature. In a stock pot combine the broth with the zucchini and onion and cook at a low boil until the onions and zucchini are soft. When the acorn and butternut squash is cool enough to handle scoop the flesh into a food processor or blender. Add the broth and vegetables and process until you’ve got a nice not too thick not too runny consistency. You will need to do this in batches. Place everything back in the stock pot and season with curry, cinnamon, nutmeg and salt and pepper. Mix to combine and cook for an addition 2 to 3 minutes until everything is hot. Serves 6 to 8.


Submitted by Marsha Parker Oaklawn IL



3 tablespoons olive oil

1 to 2 large onions, chopped

2 to 3 teaspoons minced garlic

1 large acorn squash, peeled and chunked

1 1/2 cups (about 1/2 pound) green beans cut in half

1 green bell pepper, chopped

1 cup corn (fresh or frozen)

2 tomatoes, diced

1 cup vegetable or chicken broth

1/2 cup barley

1/2 tablespoon rice wine vinegar

Salt and black pepper, to taste


Heat the oil in a large skillet. Add the onion and garlic and saute for a few minutes, until onion begins to become translucent. Add the squash chunks, green beans, and chile and saute for another 4 or 5 minutes. Add the corn, barley tomatoes, broth, and vinegar. Cover and reduce the heat to simmer. Cook for 30 or 40 minutes, until squash and green beans are tender and the barley is cooked. You may need to add a
little more liquid if this is cooking up too quickly and is too thick. This can be served over a baked potato. Serves 6.




1 tablespoon olive oil

1 teaspoon maple syrup

1 teaspoon soy sauce

1/4 teaspoon cinnamon

2 medium acorn squash, quartered and seeded


1/2 cup toasted pine nuts

11/2 cups wild rice mix

1 tablespoon olive oil

1 small red onion, diced

2 teaspoons minced garlic, minced


Roasted Vegetables

2 tablespoons olive oil

1 tablespoon sugar

1 medium eggplant, cut into chunks (1½ cups)

2 cups baby carrots

2 cups sugar snap peas

1/3 cup chopped fresh parsley

Cranberry sauce for garnish, optional


To make acorn squash: Preheat oven to 350. Coat baking sheet
with cooking spray, or line with parchment paper. Whisk together olive oil,
maple syrup, soy sauce, cinnamon, and 2 tablespoons of water in small bowl.
Brush inside and edges of acorn squash wedges; place on prepared baking sheet.
Bake 30 to 40 minutes, or until squash is soft enough to prick with tip of
knife. Keep warm.


Cook the rice according to package directions and then set
it aside. Heat the olive oil in large skillet over medium heat. Sauté the onion
and garlic for 3 to 5 minutes, or until soft. Stir in the cooked rice and pine
nuts, and season with salt and pepper. Keep warm.


To make roasted vegetables: Heat olive oil in Dutch oven or
large saucepan over medium heat. Saute the eggplant in oil 10 minutes, or until
softened. Add carrots and sugar and sauté 5 minutes more, or until carrots
begin to brown. Add 2 cups water, cover, and steam vegetables 10 to 15 minutes,
or until soft. Add snap peas, and steam 2 to 3 minutes more. Season with salt
and pepper.


To serve: Place 1 Acorn Squash wedge on each plate. Spoon
the rice mixture into center of each squash quarter, and top it with the vegetables.
Sprinkle the top with the chopped parsley, and add a dollop of cranberry sauce,
if desired. Serves 6 to 8.


from vegetarinantimes.com


Egg-actly what you need

Into every life know that there will be eggs involved.  Some will get broken, others will be incorporated into myriads of “family favorite” recipes and others, those special few that are chosen, will be hard cooked.

According to the American Egg Board, the terms “hard-boiled” is a misnomer because you really don’t want to boil your eggs (it them tough and rubbery). Instead, these eggs should be “hard-cooked” in hot water.

What, you ask is the @#$@%$#$% difference? Well, let me tell you. When you cook the egg at a constant boiling temperature the continual heat overcooks the proteins in the egg, leaving the white tough and rubbery. Overcooking can also cause a greenish black icky looking film to form between the yolk and the white. Bringing the water the eggs are cooking in to a boil and then letting then, removing the pan with the eggs in it from the heat and letting them sit in the hot water for 20 minutes allows them to cook slowly and consistently. The Egg Board has great instructions which I have taken the liberty of modifying:


First, don’t add salt to water. The salt raises the boiling point of the water. Use room temperature eggs, they’re much less likely to crack in the hot water and the temperature of the egg at the start of the cooking process affects the cooking time. An egg that is at room temperature at the start of cooking  requires approx. 1 minute less time to cook and then eggs plucked from refrigerator and placed right into the pan.


Place your eggs in a saucepan, making sure that you don’t over crowd them or layer the, (stacking them is a no no). Cover them with COLD water (about an inch over the top of the eggs). Bring the water to a boil, let boil for approx. 1 minute and then remove them from the heat. Cover the pan with a lid and then let the eggs stand in the water for approx 12 minutes for medium sized eggs; 15 minutes for large eggs; 18 minutes for extra large and extra large eggs. Drain the water and then submerge them in ice cold water for a few minutes. Peel immediately if you need them or keep them refrigerated for up to 5 days. The timing for the sitting in the water begins once the eggs are removed from the heat.

            Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell. You can make hard cooked eggs up to a week before you want to use them. Store them in their original carton; this prevents them from absorbing odors from the fridge. Once you peel them, however, they should be eaten as soon as possible.


Know this, eggs have gotten bad press in the past, but the truth is they are not the enemy. Eating too many of them is what gets you into trouble. The following deviled egg recipes are great to serve for either upcoming holiday and I’ve even included a recipe of sorts for dyeing your eggs if you’re looking for a special look to go a long with your special meal.


Safety Note: Never EVER microwave eggs in their shells. Steam builds up too quickly inside the shell and trust me, they will explode and you will have to clean it up.




2 large shallots or 8 green onions, sliced thin
4 hard cooked eggs, peeled, cut in half

3-4 tablespoons oil
chopped cilantro or parsley for garnish (optional)

For dipping sauce:
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon fish sauce

Combine all sauce ingredients in a small bowl and whisk to combine. Taste and adjust flavors to your liking (use any sweet/tangy dipping sauce).

Over a medium heat saute the shallots until golden; drain them on paper towel.
Place the eggs cut side down in the hot oil and cook for approx 1 minute. Place 2 halves in a bowl and top with onions and cilantro or parsley. Serve with dipping sauce. This recipe can be doubled or tripled.

Adapted from Authentic Recipes from Thailand




6 hard cooked eggs, peeled and cut lengthwise

1/4 cup mayonnaise

1/2 teaspoon dry ground mustard

1/2 teaspoon white vinegar

1/8 teaspoon salt

1/4 teaspoon ground black pepper

Paprika for garnish


Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, mustard powder, vinegar, salt and pepper and mix to combine. Taste and adjust to your preference. Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika. 


These can be made up to 2 days before you want to serve Cover with plastic wrap and refrigerate.




12 hard cooked eggs, peeled

1/4 cup mayonnaise

1 teaspoon cumin powder

1 tablespoons minced green onion

1 tablespoon Dijon mustard – or your favorite mustard

1 jalapeno, seeded and minced

Several drops of your favorite hot sauce

salt and pepper to taste

paprika (optional)


Cut the eggs in half lengthwise. Remove the egg yolks from the egg and place them in a bowl. Mash them with a fork. Add the mayonnaise, cumin, mustard, green onion, jalapeno, and hot sauce. Mix well and salt and pepper to taste. Using a teaspoon or pastry bag fill the empty egg white shell and sprinkle with paprika.  Cover and refrigerate at least one hour before serving.




12 hard cooked eggs, peeled, cut in half.

2 ripe avocados, mashed

2 tablespoons minced onion

1 minced jalapeno

2 teaspoons lemon or lime juice

1 roma tomato, seeded and finely chopped

salt and pepper to taste


Cut the eggs in half lengthwise. Remove the egg yolks and place them in a bowl.  Mash the yolks and then add the avocados, onion, jalapeno, lemon or lime juice, tomato, salt and pepper. Mix well. Using a teaspoon or pastry bag fill the empty egg white shell

Cover and refrigerate for at least 2 hours before serving.




6 hard cooked eggs

1/4 cup butter, melted

1/2 teaspoon Worcestershire sauce

1/4 teaspoon prepared mustard

1 can (2 1/2 oz.) deviled ham

3 green onions, chopped (include some tops)

4 sprigs parsley, finely chopped

salt and pepper




1/4 cup butter

1/4 cup flour

2 cup milk

2 teaspoon chopped chives or green onions

1 teaspoon salt

1/4 teaspoon white pepper

1 cup grated cheddar cheese

1/4 cup bread crumbs


Preheat oven to 325 degrees. Cut eggs in half lengthwise. Remove egg yolks and set aside. In small bowl, combine yolks, melted butter, Worcestershire sauce and mustard and mash until smooth. Stir in deviled ham, green onions, parsley, salt and pepper to taste. Evenly spoon some mixture into each egg white. Arrange in 9 inch square buttered casserole.


TO MAKE SAUCE: Melt butter and stir in flour with whisk until smooth. Continue stirring, gradually pouring in the milk. Add chives, salt and pepper. Cook for five minutes, stirring constantly. Pour over eggs. Sprinkle with cheese. Top with crumbs. Bake 35 to 40 minutes.


Modified from cooks.com Submitted by Carla Cardiosi Chicago, IL




8 hard boiled eggs, peeled, chilled and cut in half

1 cup green onions, thinly sliced

2 teaspoons minced garlic

1 tablespoon minced onion

1tablesppon mince fresh ginger

3 tablespoons oil

2 teaspoons sesame oil

salt and pepper to taste


Heat the oil in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot, and ginger. Be careful, the water content will cause the oil to bubble. Cook for about 1 minute and then remove the pot from the heat and stir in the sesame oil. Salt to taste.


Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add 1 to 2 tablespoons of the green onion oil. Stir and taste. You may need to add more green onion oil to get the desired consistency. Using a teaspoon or pastry bag fill the empty egg white shell

Cover and refrigerate for at least 2 hours before serving.


Modified from momofukufor2.com


Krazy Kool Kale

            These days we see superheroes everywhere. From the big screen action figures like Green Lantern, Thor and Harry Potter to the billionaires like Gates, Buffet and Zuckerberg pledging to give away their personal bounty to worthy and noble causes. While taking the global view is fine for an evening’s entertainment or the news when you want to be a superhero in your own home you need to start serving what I like to call “super foods”.

            In my perfect world, chocolate would be front and center as the number one super food. Alas, while dark chocolate is really good for you, a better choice for the top spot would be kale. Ok, stop laughing and scratching you head and let me explain exactly why, even if you have no idea what kale is, you should start utilizing kale in your diet ASAP.

Kale (AKA borecole)  is veggie that belongs to the Brassica family (which includes Brussel sprouts, broccoli and collards is related to cabbage (a second cousin once removed) and is currently being touted  as one of the primer healthy vegetables on the planet.  A leafy green plant, kale is available in curly, ornamental, or dino varieties and comes in a variety of colors from deep green to purple to deep red.

In addition to being “burdened” with an abundance of calcium, vitamins A, C, K, E, copper, potassium, iron, manganese, and phosphorus kale is a fiber rich food as well as a low-glycemic food which is great to add to your diet when trying to lose weight. Kale and collards are very similar and they both are like cabbages in that they can because, for lack of a better phrase, be flatulence producing,  so be warned.

I always say it’s best to eat your veggies, fresh and raw so utilizing kale in salads is always a good choice. However, I will concede that kale has a very distinctive, slightly bitter taste in its raw state so most people prefer the taste of kale when it’s been cooked slightly. While you do lose some of the nutrients and benefits it’s not enough to forsake the gains. You should look for firm, deeply colored leaves with firm stems. Smaller leaves tend to be milder in flavor and taste. To store your kale keep it unwashed, in an air-tight container. It should last for up to a week in the refrigerator.

If you want to keep the cooking simple I suggest you do I like do and just lightly saute the kale with garlic and olive oil and add pine nuts and lemon juice or balsamic vinegar. You can also steam your kale for to five minutes and use it as substitute it for spinach.

Or, if you’re feeling just a tab bit adventurous yet want to keep your recipes user friend, tasty and “healthy” I suggest the following recipes. Trust me; your family will never guess they’re actually eating something that’s good for them.


BEAN AND KALE SOUP (meat or pareve)


1 bunch kale, trimmed

1 onion, minced

1 teaspoon kosher salt, plus additional to taste

2 teaspoons soy sauce

1/4 teaspoon fresh rosemary leaves or dried

1/3 cup olive oil

2 teaspoons minced garlic

1 cup cooked small white beans or drained and rinsed canned beans

4 cups chicken or vegetable stock

freshly ground black pepper, to taste

1/2 cup small shell macaroni

freshly grated Parmesan cheese, for serving (optional if using vegetable broth)


In a medium saucepan, simmer the kale with 1/2 cup water and the salt until tender, about 5 minutes. Drain the kale, reserving any liquid that remains. Coarsely chop the kale. In the saucepan, stir together the oil, onion and garlic and saute, stirring frequently, until the garlic and onion are light gold in color, about 8 to 10 minutes. Stir in the soy sauce and rosemary. Cook, stirring for 1 minute.  Stir in the kale and cook for 2 to 3 minutes, stirring to combine coat. Add in the beans, mix to combine and cook for an additional 3 minutes. Add the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary. You can serve it with Parmesan cheese as a topping at the table if the soup is pareve. Serves 4. This recipe can be doubled.


Modified from: Soup: A Way of Life by Barbara Kafka




1 cup wild rice

2 cups water or broth

1 teaspoon salt

2 teaspoons minced garlic

1/4 cup minced onion

2 tablespoons olive oil

2 14-ounce cans plum tomatoes, drained, seeded, and chopped

3 to 4 cups finely chopped rinsed kale leaves

1/2 to 1 cup toasted almonds


In a  saucepan bring 2 cups water to a boil, add the rice and salt, cover and cook  over low heat for 20 minutes, or until the liquid is absorbed and the rice is tender. In a heavy skillet saute the garlic and onion in the oil stirring constantly, until soft and golden. Add the tomatoes and kale, and cook the mixture, stirring occasionally, for 3 to 5 minutes, or until the kale is just wilted and tender. Place the rice in the serving bowl and add the kale mixture. Mix to combine and season with salt and pepper to taste and top with toasted almonds. Serves 6 to 8.


Modified, Submitted by Katie Marscaroni, Chicago




8 ounces angel hair pasta (you can use whole wheat spaghetti) broken into 2 inch pieces

1 cup pistachios, toasted

1 tablespoon minced garlic, smashed and chopped

1/4 teaspoon kosher salt

1/4 cup olive oil

2 tablespoons rice wine vinegar

1 large bunch of kale chopped into bite-sized pieces

1 cup dried cranberries or cherries


In the bowl of a food processor or blender combine 1/2 cup pistachios, garlic, salt, olive oil, rice wine vinegar and process to combine. Set it aside. Bring a large pot of water (with about 1/2 tablespoon of salt) to a boil. Add the pasta and cook al dente.  Just before the pasta is done add the kale and let cook for about 20 seconds then immediately drain the pasta and kale into a colander and rinse it with cold water. Drain well, using paper towels to soak up any excess water. Place the mixture into a serving bowl and add about 1/3 of the dressing.  Toss to coat.  You can refrigerate the salad at this point and finish just before serving if you like. To finish add half the cranberries and 1/2 the remaining pistachios. Toss to combine.  Season with salt and pepper to taste and sprinkle the remaining   cranberries and pistachios on top. Drizzle the remaining dressing over the top and serve.




1 large onion, chopped

2 teaspoons olive oil

1/2 teaspoon kosher salt

1 teaspoon sugar

2/3 cup uncooked bulgur

1 14-ounce can of chickpeas, drained and rinsed

4 1/2 cups chicken or vegetable stock

1/2 cup orange juice

1 1/2 cup cauliflower, trimmed into small trees

3 carrots, peeled and sliced into thin rounds

3 stalks celery, cut into chunks

2 cup kale, de-stemmed and cut into thin slices

olive oil

1 small red onion, chopped for garnish


In a soup pot over medium-high heat saute the onion in the olive oil for a minute  then add the sugar and salt and cook for 1 more minute until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the mixture to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower, carrots, celery and the kale and then simmer another 4 to 5 minutes or until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions. Serves 4 to 6.


Modified from cookbook101.com




2 boneless skinless chicken breast, cut into bite size pieces

4 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
4 cups vegetable or chicken broth
4 cups packed chopped kale
1 (14.5-ounce) can Italian-style diced tomatoes
1 (14.5-ounce) can cannellini beans, drained and rinsed
2  large carrots, peeled and sliced

3 stalks celery, diced

In a large saucepan, heat olive oil over medium heat. Add the chicken and onion and cook 4 to 5 minutes stirring constantly. Add the garlic and cook 2 minutes longer. Add broth, kale, tomatoes, celery and carrots and stir to combine. Cover and cook 5 minutes or until kale is tender. Add the beans and cook an additional 4 to 5 minutes until the beans are hot. Serve immediately. Serves 4



1 head kale, shredded

1 cup chunky salsa (I use mango salsa)

2 avocados, diced

2 to 3 tablespoons olive oil

1 to 2 tablespoons lemon or lime juice

1/2 teaspoon kosher salt or to taste

1/8 teaspoon cayenne or black pepper

1 cup raisins or dried cranberries

1/2 cup pine nuts or almonds

2 tablespoons sesame seeds


In large salad bowl combine all ingredients together and toss to combine. Serves 6


© Eileen Goltz kale11a