This month we are “going green”. I’ve decided for the month of March to bring you recipes that are green. This could be anything from peas to pesto, beans to broccoli, tea to thyme. When I was trying to settle on a March idea for my blog, several thoughts entered my head. After a short discussion with my oldest daughter LuLu about what I had in mind for March I elected to go green.
There are several reasons to go green. The first one is; I can think of many healthy foods that are green and I’m constantly looking to include them more in our meals. Secondly, with bee season back in full force I’m more aware of my environment and how we treat it. Third, while shopping at Spec’s Liquors this past weekend we were pleased to see their advertising for “recycled corks”. Recycling is green. For every cork that is brought back to their store they will not only recycle it but donate to cancer research. Double whammy! St. Patrick’s Day is this month and that means green everything! And finally, I constantly look for ways to make a difference, no matter how small, in our environment and our eating habits. Lump all of those thoughts together and “green” it is.
Let’s talk about Spec’s and “The Cork Project” for a minute. Spec’s is a super cool liquor, wine and beer store with a great selection of goodies to compliment the aforementioned. Here’s a link:http://www.specsonline.com/ Spec’s is in Texas only, but there are many locations so if you live in our great state find the closest Spec’s and donate, donate, donate. Not only are they making an effort to clean up landfills but for every cork sent in a donation is made to cancer research. So stop collecting dust with your cork collection and haul them to your local Spec’s. Make a difference!
Today’s recipe is for “Butternut Squash Caesar Salad”. Green and oh so good! An interesting take on traditional caesar. When served I added grilled, sliced chicken breast for a solid dinnertime meal. The dressing made with olive oil, lemon juice, garlic and Dijon is tangy and perfectly compliments the salad. Homemade croutons add made to order crunch and the squash a slight sweetness and health benefits to boot.
Butternut Squash Caesar
20 ounces peeled and cubed butternut squash
1 tbsp.olive oil
salt and pepper
homemade croutons, made with 7 grain bread (https://theorangebee.wordpress.com/2011/11/15/secretly-simple-croutons/)
if you follow the above link for the recipe leave out the rosemary for the caesar salad
Parmesan cheese, freshly grated
1/2 cup olive oil
3 cloves garlic, minced
Juice of one lemon
1 tsp. Dijon mustard
Wash and dry lettuce. Tear into pieces and put in a large bowl.
For squash: Heat oven to 400*. Coat a baking sheet with cooking spray. In a medium bowl toss squash with 1 tbsp. olive oil and salt and pepper. Spread squash on baking sheet and bake for about 25-30 minutes, or until tender. When tender, remove from oven and allow to cool.
For dressing: Whisk all ingredients together.
Add squash and croutons to lettuce. Pour dressing over all and toss to coat. Add grated and toss again. If adding chicken, place salad on plates, top with sliced, grilled chicken and top with another sprinkle of parmesan.