October 17, 2018 – Appetite For Life @ Johnson & Wales University

Recipes by Chef Megan Lambert, MS, RD
Senior Instructor, College of Culinary Arts
Johnson & Wales University, Charlotte, North Carolina

Coconut Curry Butternut Squash Bisque
Yield: 6 cups

Ingredients
•2 T. Olive oil
•1-2lb. Butternut Squash
•1 lg. or 2 med. Onions
•2 cloves Garlic
•2-3 T. Thai Red Curry Paste
•4 cups Vegetable broth
•1 can Coconut Milk
•1/2 t. Ground Coriander
•to taste Salt

Method
1. Peel the squash and cut it in half.  Scoop out the seeds, and reserve for garnish.  Chop the squash into 1/2” pieces.
2. Chop the onion and mince the garlic.
3. Heat the olive oil in a large pot, over medium heat, and add the onion.  Sauté until the onion is translucent and soft.  Add the garlic, butternut squash, and curry paste, and cook for a minute, until fragrant.
4. Add the vegetable broth and coconut milk.  Bring to a boil, then reduce to a simmer.
5. Allow the soup to simmer for 20 minutes, or until the squash is very tender.
6. Blend the soup in a blender or with an immersion blender. If using a blender, remove the center from the blender lid, and place a folded towel over the opening while blending.  (If you blend hot liquids in a tightly closed blender, it will explode.)
7. Taste the soup and adjust salt, if needed.

To make the squash seed garnish
1. Preheat oven to 375º F.
2. Place the squash seeds and pulp into a strainer and rinse the pulp away until the seeds are clean.
3. Place the seeds into a small bowl and add 1 t. olive oil, 1/2 t. of ground coriander, and a pinch of salt.
4. Pour the seeds onto a sheet pan lined with parchment paper.
5. Bake until the seeds are golden brown and crunchy, 10-15 minutes.
6. Garnish the soup with a few squash seeds.

Kale and Wild Rice Salad with Sorghum-Mustard Vinaigrette
Yield: 6 servings

Ingredients
•1 cup Wild Rice
•3 cups Water
•1 bunch Kale
•1 T. Sorghum Syrup
•1 T. Whole Grain Mustard
•1/4 cup Apple Cider Vinegar
•1/2 cup Olive Oil
•to taste Salt and pepper
•3 Green Onions, chopped
•1/3 cup Dried Cranberries
•1/4 cup Pecans, toasted and chopped

Method
1. Cook the wild rice: place rice and water in a pot and bring to a boil.  Cover, reduce heat to low, and cook for 60 minutes.  Remove lid, fluff rice with a fork, and allow to cool to room temperature.
2. Clean and chop the kale, and place into a large bowl.
3. In a small bowl, whisk together the sorghum, mustard, vinegar, olive oil, and salt and pepper.
4. Using clean hands, massage about 1/4 cup of the dressing into the kale. Massage until the kale is dark green and softened.
5. Add the rice, green onions, dried cranberries, and pecans to the kale, and toss with the rest of the dressing.

Apple Cranberry Oat Crumble Bar
Yield: 12 large or 24 small bars

Ingredients
•3 cupsRolled Oats
•1 cup All Purpose Flour
•1 cup Brown Sugar
•1 cup Melted Butter or Coconut oil
•1/2 t. Kosher Salt
•1/2 t.Baking Soda
•4 Apples, peeled and chopped
•1/2 cup Sugar
•2 T. Lemon Juice
•2 T. Cornstarch
•1/2 cup Fresh Cranberries, chopped

Method
1. Preheat oven to 350F.  Line a 9 X 13 pan with parchment or foil and spray or oil the pan.
2. In a large bowl, combine the oats, flour, brown sugar, salt, and baking soda.
3. Pour over the melted butter or coconut oil and mix to combine.
4. Remove 1 1/2 cups of the crumble, and reserve for the topping.
5. Press the rest of the crumble mixture into the 9×13 pan. Press the mixture down firmly to make the bottom crust.
6. Bake the crust for about 20 minutes, until golden brown. Set aside and allow to cool while you prepare the filling.
7. Place the chopped apples, sugar, lemon juice, and cornstarch into a medium saucepan. Bring to a boil over medium heat, while stirring frequently. Continue to cook and stir frequently for 5 to 10 minutes, until the mixture is thickened, and the apples are soft. Stir in the cranberries.
8. Pour the filling over the crust, and then top evenly with the remaining crumble topping.
9. Bake at 350º F until the top is golden brown, about 30-35 minutes.
10. Cool completely before cutting into bars

Posted: October 17, 2018