Spicy Squash Soup by Abby Wyckoff

This is an extra tasty, spicy and delicious squash soup, unlike the one that grandma used to make! This one has kick and it is exactly what you need for this time of year.

What you Need:

1 large squash diced

1 apple diced

1 onion diced

2 carrots chopped

water

salt and pepper 

cilantro chopped

2 garlic cloves minced

1 jalapeno minced

2 shallots minced

Directions:

Sautee your onions in olive oil for 5-10 minutes until soft. Add your squash, apple and carrot and sautee for another 8 minutes. Then, add water (you could do vegetable broth also) to come to the top of the ingredients in your pot and bring to a boil. Once boiled, bring down to a simmer and simmer for 25-30 minutes until your squash is soft. When done, take off the heat and blend all of your ingredients in a blender or vitamix. Pour your mixture back into your sautee pan and add your cilantro, jalapeno, shallots and garlic and simmer for a minute or two. Salt and pepper to taste. Serve. For extra fun, make some croutons and serve on top!

Quinoa Beet Salad by Abby Wyckoff

Abby is an awesome food gal who is sharing this fabulous recipe. Check it out!

What you need:

For the dressing:
4 Tablespoons rice wine vinegar
4 Tablespoons lemon juice ( 1 lemon)
4 Tablespoons extra virgin olive oil
2 shallots, chopped
pinch of salt and pepper

For the salad:
1 cup quinoa
2 cups pickled beets, juilienned (see below for recipe)
1/2 red onion, thinly sliced
1- 2 cups arugula, roughly torn
1/2 cup feta, crumbled
1/2 cup toasted pistachio nuts, chopped and divided

Mix all of the dressing ingredients together in a small bowl.

Rinse quinoa through a stainer - this is essential, or it will be bitter. Cook 1 cup of quinoa in 2 cups of boiling water. Simmer on low for 10 minutes covered then turn off and let sit for 10 minutes. Rinse the quinoa in a strainer with cold water. Toss the quinoa with roughly half of the dressing, and half of the pistachios in a large bowl - spread on a platter. Toss the arugula with a few Tablespoons of the dressing and place on top of the quinoa. Toss the pickled beets, onions with a few Tablespoons of the dressing and place on top of the arugula. Top with the feta and sprinkle with remaining chopped pistachios. Serve.

Pickled beets - Peel and slice beets (5-6 small to medium). Simmer with a 1 to 1 ratio of water and rice vinegar until slightly cooked, but still firm (3-5 minutes). Cool and refrigerate until needed.