• ½ yellow onion, diced 
• 3 tablespoons olive oil, divided 
• 1 cup wild rice 
• ¼ cup dry white wine or chicken stock 
• 1 medium butternut squash 
• Salt and pepper to taste 
• 2 tablespoons brown sugar 
• 1 to 2 small heads of cauliflower, cut into small florets 
• 2 tablespoons unsalted butter 
• Zest of 1 Meyer lemon 
• ½ bunch of parsley, stems removed, leaves minced 

Preheat the oven to 350˚F. Start heating 4 cups water in a pot. 

In a medium pot, sauté the onion in 1 tablespoon olive oil over medium heat until translucent. Add the rice and toast for 1 or 2 minutes.  Add the white wine and reduce until dry.  

Slowly add hot water to the rice, approximately ½ cup at a time, stirring frequently. Wild rice will take a while to cook (at least 1 hour) and will absorb a lot of water. Keep stirring, adding water in ½ cup increments as it gets absorbed, until the rice is tender.  

While the rice is cooking, peel the butternut squash. Remove the seeds and cut the squash into small cubes. In a mixing bowl, dress the diced butternut with salt, pepper, the remaining 2 tablespoons of olive oil, and the brown sugar. Spread on a lined baking pan and roast in the oven until tender, approximately 35 minutes. 

While the squash is roasting, sauté the cauliflower in butter until brown and tender. 

To serve, mix the roasted butternut squash into the rice. (You may not need all of it; reserve some for later use if it seems like too much.) Grate in some zest from the lemon and spoon the mixture into serving bowls. Top with the roasted cauliflower, brown butter, and parsley. 

INGREDIENTS

4 Servings | prep time 20 min | Cook time 30 minutes

• 1 bunch of pink chard or rainbow chard or any type, sliced into thin strips
• 1 large carrot grated
• 1 15-oz. can garbanzo beans, low sodium drained and rinsed 
• ¼ cup peanuts chopped
• 1 sweet potato cut into 1 inch cubes
• Sliced red onion to garnish
• 1 avocado (optional)
• Olive oil and salt as needed
• Dressing
• ¼ cup peanut butter
• 1 lime juiced
• 1 to 2 tb. Soy sauce
• 1 Tb.Honey, maple syrup or agave
• 2 Tb. Parsley or cilantro
• 2 tsp. fresh ginger, grated
• 1 clove garlic minced

INSTRUCTIONS 

Prepare the chard by removing the stems and then cutting the leaves into thin strips, like a chiffonade. Save the stems and chop into small pieces. Massage the greens with your hands in a large bowl with a sprinkle of olive oil and a dash of salt. Add grated carrot to bowl.

Preheat oven to 425F. Drain and dry the garbanzo beans, add the chopped chard stems then toss them and the garbanzo beans with a tablespoon of olive oil and a dash of salt. Cut sweet potatoes with their skins on into 1 inch cubes and toss with olive to coat and a dash of salt. Spread both garbanzo beans and sweet potatoes on baking sheets with enough space for both and roast in preheated oven for about 20 minutes. Add maybe 5-10 minutes more for the sweet potatoes Remove from oven. Once they have cooled, add them to the greens.

For the dressing finely chop or optionally use a mini-food processor or blender to combine the dressing ingredients. The mixture will be thick, so thin it with water one tablespoon at a time until the right consistency is reached. Pour desired amount over the salad and toss until coated. Add desired amount of red onion. Add sliced or cubed avocado. Top with chopped peanuts. Extra dressing is good on meat or other vegetables. 

Ingredients 

• 1-2 pounds potatoes cut into cubes
• 2 red onions, diced
• 2 tablespoons of butter, plus more for pan frying
• Half a cabbage (feel free to add more)
• Season with salt and pepper and fresh herbs like rosemary, parsley, or green onion

Instructions

Boil potatoes until tender.

Melt the butter in a shallow frying pan, then fry cabbage and onion for a few minutes. Stir in the well-drained spuds with some seasoning, press down and carry on cooking to crisp the bottom and heat through.

Use a lid to help soften up the cabbage if needed. If you like, dot the top with a bit more butter and grill to crisp it up.

Tips - Use this recipe as a chance to experiment with spices like paprika or cumin, or use spices you’re already familiar with. Add turnips to this dish, they can also be boiled and pan fried along with the potatoes.