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Chef’s Choir: Recipes to Stay Cool in the Summer Heat
We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of
For Dressing
¼ cup extra-virgin olive oil
2 tbsp pure maple syrup
2 tbsp balsamic vinegar
½ tsp sea salt
Scant ½ teaspoon black pepper
½ tbsp chopped fresh rosemary
1 clove garlic, minced
For Salad
2 ½ cups butternut squash, peeled and finely chopped
1 ½ tbsp olive oil
Sea salt
Black pepper
2 ½ cups thinly sliced kale (lightly massaged) or spinach
½ cup thinly sliced leeks, both white and green parts
½ cup dried cherries (or dried cranberries)
¼ cup fresh basil, thinly sliced
3 cups cooked wild rice, warmed
Prepare the Dressing. Add all dressing ingredients to a bowl or high-sided jar and vigorously whisk or blend with an immersion blender.
Prepare the Butternut Squash. Preheat oven to 400°F. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. In a large bowl, combine spinach, leeks, cherries and basil. Stir in warm rice and squash so that spinach wilts slightly from the heat. Stir dressing into salad; taste and adjust salt level if needed. Serve at room temperature.
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WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING ...
Take advantage of summer tomatoes and escape the heat with Chef Solanki Roy's recipe for Gazpacho...
WILD RICE AND BUTTERNUT SQUASH SALAD WITH MAPLE BALSAMIC DRESSING ...
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