Roasted Butternut Squash Salad with Burrata

Burrata is an Italian cow's milk cheese made from mozzarella and cream. Burrata has its origins in the Apulia region of Italy. The dish was born out of a need to minimise food waste in the 1920s.

Ingredients

 3 tbsp extra-virgin olive oil, divided

 1 tsp cumin pdr 

 1 tsp paprika 

 ½ tsp pepper pdr, divided

 ¼ tsp salt, divided

 4 cups cubed butternut squash

 1 tbsp minced shallot

 1 tbsp pomegranate molasses (see Tips)

1 tbsp balsamic vinegar

½ tsp dried thyme

6 cups lightly packed baby arugula

1 burrata ball (3 3/4 ounces), sliced* 

¼ cup toasted chopped walnuts

¼ cup pomegranate seeds (see Tips) (Optional)

 

Preparations

Preheat oven to 400 degrees F. 

Combine 1 tablespoon oil, cumin, paprika, 1/4 teaspoon pepper and 1/8 teaspoon salt in a medium bowl. Add squash; toss to coat. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 25 minutes.

Meanwhile, whisk shallot, molasses, vinegar, thyme and the remaining 2 tablespoons oil, 1/4 teaspoon pepper and 1/8 teaspoon salt in a small bowl. 

When the squash has finished roasting, toss arugula with 2 tablespoons of the vinaigrette. Transfer to a serving platter. Scatter the squash over the arugula and top with burrata slices. Drizzle with the remaining 2 tablespoons dressing and sprinkle with walnuts and pomegranate seeds (if using). 

* Substitute for burratta stracciatella cheese (for its identical creamy interior) or fresh mozzarella mixed with cream. 

Tips: Pomegranate molasses has a bright, tangy flavor. (Don't confuse it with grenadine syrup, which contains little or no pomegranate juice.) Find it in Middle Eastern markets and some large supermarkets near the vinegar or molasses. To make your own: Simmer 4 cups pomegranate juice, uncovered, in a medium nonreactive saucepan over medium heat until thick enough to coat the back of a spoon, 45 to 50 minutes. (Do not let the syrup reduce too much or it will darken and become very sticky.) Makes about 1/2 cup. Refrigerate in an airtight container for up to 3 months.

 

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Anti-Inflammatory Farro & White Bean Salad

  photo of Italian farro

Ingredients

2 cups water

¾ tsp salt, divided

1 cup pearled Italian farro, rinsed ( whole grain)

¼ cup extra-virgin olive oil

¼ cup white-wine vinegar

1 tbsp Dijon mustard

1 tsp dried oregano

1 tsp lemon zest

1 tbsp lemon juice

¾ tsp honey

1 clove garlic, grated

1⅓ cups chopped red bell pepper

1⅓ cups chopped cooked peeled red beets

2 (15-ounce) cans no-salt-added great northern beans, rinsed

4 cups packed baby arugula

4 tbsp roughly chopped fresh mint

4 tbsp unsalted roasted sunflower seeds

½ cup crumbled feta cheese

Directions

Bring 2 cups water and ¼ teaspoon salt to a boil in a medium saucepan over high heat. Add rinsed farro; reduce heat to medium-low, cover and simmer, undisturbed, until the farro is tender and the water is absorbed, 20 to 30 minutes. Fluff with a fork, then spread the farro evenly on a large rimmed baking sheet; refrigerate, uncovered, until completely cool, about 30 minutes.

Whisk ¼ cup each oil and vinegar, 1 tablespoon mustard, 1 teaspoon each oregano and lemon zest, 1 tablespoon lemon juice, ¾ teaspoon honey, grated garlic and the remaining ½ teaspoon salt in a small bowl until well combined. Divide the mixture among 4 (1-quart) Mason jars (about 2 tablespoons each).

Divide red pepper (about ⅓ cup each), beets (about ⅓ cup each), beans (about ¾ cup each) and cooled farro (about ¾ cup each) among the jars. Top each with 1 cup baby arugula; add 1 tablespoon each mint and sunflower seeds. Divide feta evenly among jars (about 2 tablespoons each).

Cover the jars and refrigerate. When ready to eat, shake the jar until the vinaigrette is evenly distributed; stir to combine the ingredients, if needed.

 

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https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

 

White Bean and Farro Salad

  

 

Ingredients

½ cup farro

 

1 15-ounce can cannellini beans, drained and rinsed OR you can use any beans that you've

 

1 small shallot, thinly sliced

 

¼ cup olive oil

 

¼ cup sherry vinegar

 

1 tsp kosher salt

 

¾ tsp black pepper pdr

 

5 ounces baby arugula

 

4 ounces feta cheese, crumbled (about 1 cup)

 

3 tbsp chopped fresh dill

 

Directions

Cook farro according to package directions. Drain and rinse under cool running water.

Toss together farro, beans, shallot, oil, vinegar, salt, and pepper in a large bowl. Let stand 15 minutes.

Add arugula and feta and toss to combine. Garnish with dill. 

 

 

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Sheet-Pan Panzanella

 Panzanella—an Italian salad made with dried bread cubes—is one of the most delicious versions of salad. That's because it stars bread as the main ingredient rather than lettuce. (Perhaps this is why we love making panzanella as often as possible—with asparagus in spring, with tomatoes and zucchini in summer, and even with peaches and burrata, too.) As great as those version of panzanella are, we like this Sheet-Pan Panzanella best. Rather than toast the bread cubes on their own, you'll roast them alongside tomatoes, onion, and garlic. The tomatoes burst as they roast, mixing their juices with the bread and fresh arugula.

Oh, and did we mention that the combination of roasted tomatoes, toasted bread coated with Parmesan, fragrant garlic, and mozzarella basically tastes like pizza? For an extra-decadent version, use torn burrata in place of the small mozzarella balls. Once you've gotten the hang of the method, try it with other flavor combinations. Try sliced bell peppers in place of the tomatoes and feta instead of mozzarella.

For an extra treat, pop the roasted garlic cloves out of their skins and spread on toasted, oiled bread. 

Panzanella can be made up to 1 day in advance. Refrigerate until ready to serve.

 

Ingredients

8 oz. French bread (about half a loaf) cut into 1" pieces (about 5 c.)

 

12 oz.  cherry tomatoes

 

1 small red onion, halved and thinly sliced

 

1 head garlic, halved crosswise

 

1/2 cup  extra-virgin olive oil, divided

 

Kosher salt

Freshly ground black pepper

1/2 cup grated Parmesan (2 oz.)

8 oz. small fresh mozzarella balls (ciliegine or bocconcini)

2 cup packed baby arugula

1 cup packed fresh basil leaves 

2 Tbsp. red wine vinegar

 

Directions

Step 1 

Preheat oven to 400°F. On a rimmed baking sheet, toss bread, tomatoes, onion, and garlic with 6 tablespoons oil, ½ teaspoon salt, and several grinds black pepper. Shake the sheet to arrange everything in an even layer. Bake, shaking the sheet halfway through, until bread begins to turn golden, 10 to 15 minutes.

 

Step 2

Scatter the Parmesan evenly over everything and continue to bake until tomatoes burst and bread is golden brown, 8 to 10 minutes longer.

 

Step 3 

Remove sheet from oven and let cool slightly, about 10 minutes. Add mozzarella, arugula, and basil to sheet pan. Drizzle with vinegar and remaining 2 tablespoons oil, season with ½ teaspoon salt and toss to combine, scraping up any melted bits from the sheet. Serve hot.

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs.