What a week. Two ice storms, which resulted in a delayed start to school on Monday and a full cancelation of school on Wednesday. Heavy winds, cold temperatures, and not enough sunshine. If you're anything like me, you're in need of some tropical vibes right about now!
February can be a difficult month for many of us. The excitement and elation of the holiday season and New Years is now more than a month behind us, and springtime's warmth is still over a month away. February can be harsh, it can feel stale. And despite being the shortest month of the year, it can feel terribly long, dark and cold.
While typical wintertime recipes are warming and nourishing, grounding and delicious, they are also heavy. They usually lack any tropical vibes - feelings and flavors which are needed by many of us during this dark time of the year. This week's recipe helps to solve this dilemma, by using seasonally available squashes with an easy topping - all with a tropical flair! Gremolata is a chopped herb condiment classically made of lemon zest, garlic, parsley and anchovy, and can also be used as a garnish. My simple recipe puts a spin on the classic gremolata by substituting lime zest for the lemon, removing the garlic & anchovy, and adding toasted coconut to the mix. The result is a delicious bite with the taste of the islands, a little bit of warm paradise in the midst of this cold month.
I'm excited for this weekend, especially for teaching a SOLD OUT chocolate making class at Common Market Co-op! I've created many mouth-watering recipes for this special class, I cannot wait to share them with the attendees. Not coming to the class? No worries - you have the opportunity to learn from me in the comfort of your own home! Let me know when you want to learn this delicious art of making homemade chocolates, we'll find a convenient time for me to teach you in your own home.
Wishing you a relaxing weekend, full of delicious food, health & wellness.
Roasted Mixed Squash Salad with Tropical Gremolata
Ingredients: (note - use organic whenever possible)
2 T extra-virgin olive oil
1 Butternut squash, peeled, seeds removed, and cut into 2” pieces
1 Delicata squash, seeds removed, cut into 1/2 moons
3 T shredded dried coconut (unsweetened)
zest of 1 lime
1/4 C parsley, chopped
sea salt, to taste
Preheat oven to 400 degrees. Cover a baking sheet with parchment paper.
Place cut squash on the sheet pan in a single layer. Drizzle olive oil over the pieces. Roast for 35-40 minutes, until beginning to brown on the edges. Remove from the oven and carefully flip over the pieces. Return the pan to the oven for an additional 10-15 minutes.
Meanwhile, make the gremolata. Heat a small skillet over medium heat. Add the coconut and stir constantly until toasted, approximately 2 minutes. Remove coconut to a small bowl and allow to cool. Add lime zest, chopped parsley and a pinch of sea salt. Gently toss mixture together and taste. Add additional salt, if desired.
One squash is roasted, allow to cool for 10-15 minutes on the sheet pan, before removing to a serving platter. Pile squash on the platter and generously sprinkle gremolata over the top. Serve at room temperature.
recipe yields 3-4 servings
to double the recipe, use 2-3 sheet pans to roast the squash
leftovers keep well, in a covered container, for 2-3 days in the refrigerator
serve any leftover gremolata as a delicious topping on green salads, eggs, or your favorite grain/pasta