Fall Salad with Delicata Squash

Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Moving right along through the squash family in what appears to unofficially be squash month here on RC….Unlike the last couple recipes that I’ve shared with you, today’s salad includes a new-to-me squash, the delicata squash. Please someone tell me that they had the brains to try this waaaaaay before I did. Because this squash is uhhh-maze! Like I-cooked-two-delicatas-and-ate-one-within-10-minutes-of-it-coming-out-of-the-oven amazing. It gets all crispy and caramelized on the outside but then it’s smooth and salty-sweet on the inside. I’ve dubbed it squash candy, not because I’m trying to trick anyone into to eating it, but truly because I think it tastes like candy. Plus, the only thing I’ve ever popped into my mouth as fast as I was popping those delicata slices was candy, so the name seemed fitting. To round out this fall salad with delicata squash, I added in my ever-favorite farro and goat cheese (because goat cheese belongs on everything), and finished off the dish with pear and maple (because all fall things need a touch of maple, right?!?). But enough talk, I’m off to eat more squash candy…

Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash Fall Salad with Delicata Squash || Runway Chef #fallrecipes #squash

Fall Salad with Delicata Squash
Serves 4
A healthy salad of kale and farro topped with the flavors of fall
Write a review
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. For the salad
  2. 1 Delicata Squash
  3. 1 tablespoon of olive oil
  4. 1/2 teaspoon of salt
  5. 3 cups of kale, washed and cut into pieces
  6. 1 cup of farro, cooked
  7. 1 pear, cut into cubes
  8. 4-5 cloves of garlic, roasted and chopped (can be roasted while you're roasting the squash)
  9. 1/4 cup goat cheese crumbles
  10. For the dressing
  11. 3 tablespoons of maple syrup
  12. 3 tablespoons of olive oil
  13. 2 tablespoons of balsamic vinegar
  14. 1/4 teaspoon of salt
  15. 1 teaspoon of dijon mustard
  16. 1 clove of garlic, roasted
Instructions
  1. First, prepare the squash. Preheat the oven to 425 degrees. Wash the squash well with warm water, then cut off any knobs or spots. Slice the squash in half, lengthwise. Scoop out the seeds (I like to use a grapefruit spoon), then slice the squash into slices. I find it easiest to slice it with the flesh side face down on the cutting board. You want the slices to be no more than 1/4" thick (the thinner the slice, the crispier the result). Spread the squash in a single layer onto an ungreased baking sheet. Sprinkle with the olive oil and salt (adding more or less based on your preferences), then bake for 10 minutes. Use a rubber spatula or scraper to gently flip the pieces onto the other side. Bake for another 10 minutes, then remove from the oven. Set aside.
  2. To make the dressing, combine all ingredients in a small glass jar. Screw the lid on tightly, then shake vigorously, until all ingredients are combined. Set aside.
  3. To assemble the salad, first make a bed of kale on a serving dish. Add on the farro, pear, and roasted garlic. Finish off the salad by topping it with the squash slices and goat cheese, and then drizzle it with the dressing. Serve immediately.
Notes
  1. Serve alone for a lighter meal, or with sausages and a crusty bread for a heavier, more filling meal.
  2. This salad is vegetarian. To make it dairy-free and vegan, simply eliminate the goat cheese. Try substituting quinoa for the farro to make this salad gluten-free.
Runway Chef http://www.runwaychef.com/
Shop the Tools You Need to Make This Recipe

Goat Cheese Pumpkin Tacos

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes In case you didn’t believe me about my pumpkin excitement on Friday, these goat cheese pumpkin tacos should clarify. I know. I know. Two pumpkin recipes in a row. It’s a little extreme. But I’m an extreme girl, especially when it comes to pumpkin (ummm, hello, I created a Pumpkin Recipes Pinterest board). Also since yesterday was officially the First Day of Fall, I figured, ’tis the season, right??? It might be hard to believe but these are even easier to make than Friday’s recipe (you’re looking at 10 minutes max, if your pumpkin is already cooked, of course). Also, these tacos are a little bit on the lighter side than the enchiladas were. But don’t let the word ‘lighter’ fool you. These are 110% pure pumpkin deliciousness!

P.S. I’ll be sharing a video soon on how to roast a pumpkin. Stay tuned on my Youtube channel.

Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes Goat Cheese Pumpkin Tacos || Runway Chef #pumpkinrecipes

Goat Cheese Pumpkin Tacos
A Fall-inspired taco topped with fresh, colorful ingredients and creamy goat cheese
Write a review
Print
Prep Time
10 min
Total Time
10 min
Prep Time
10 min
Total Time
10 min
Ingredients
  1. Pumpkin cubes (roasted pumpkin that has been skinned & cubed)
  2. Black beans
  3. Corn (I mixed mine with chili powder, about 1 tsp. for every 1 1/2 c. corn)
  4. Red onion, chopped
  5. Cilantro, chopped
  6. Goat cheese
  7. Green chili salsa
  8. Taco shells (I love the corn & wheat mix soft shell ones from Trader Joe's)
Instructions
  1. These tacos are super easy to assemble. Simply lay out your taco shell on a plate then add on the ingredients of your choosing, doing as little or as much as you'd like of each ingredient. For my tacos I did pumpkin, then beans, then corn, and finished it off with a sprinkling of cilantro, red onion and goat cheese as well as a drizzle of green chili salsa.
  2. These should be served immediately. Any leftovers should be stored separately in airtight containers in the refrigerator.
Notes
  1. Serve with a spicy margarita or a pumpkin beer and a big salad or a side of guacamole and corn chips.
  2. Butternut squash (or any other squash) can be substituted for the pumpkin cubes.
  3. For a gluten-free option use corn tortillas.
  4. For a dairy-free/vegan option omit the goat cheese.
Runway Chef http://www.runwaychef.com/
Shop the Tools You Need to Make This Recipe

Spiced Tofu Nuggets w/ Orange Chili Aioli

Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers The only consolation that summer is pretty much gone is that football season is here. And by football season I mean tailgating season. And by tailgating season I mean stuffing-my-face-with-ridiculous-amounts-of-insanely-delicious-and-absurdly-bad-for-you-food season. While I love to catch parts of Chiefs games (Go Chiefs!), and I worked as the football team manager for my college, I just don’t have the attention span to watch an entire football game (hence why I failed miserable at my team manager job). But eating, now that is a sport I have the attention span for. Let me assure you that if eating was truly a game, I would score a bazillion touchdowns every single time. I’m not even sure how you score a touchdown in eating, but I just know I would. So while everyone else is focused on the football game, I’m focused on the tailgate game, plotting my next play to score a touchdown at the food table. My biggest concern? Protecting my waistline. Now don’t get me wrong I love a good plate of nachos, french fries dipped in ranch, and I would probably kill for some good boneless buffalo wings, but a diet like that won’t get me very far in the game so I like to mix in a few healthy treats or modified takes on unhealthier favorites every time there’s a tailgate spread. These spiced tofu nuggets are just one example. I know, I know, you’re probably thinking “Tofu?! Gross!” but believe it or not these actually taste almost exactly like chicken nuggets. They can be served alone with the orange chili dipping sauce or dressed up with a little orange coleslaw and a tortilla chip (almost like a mini taco) for a completely delicious guilt-free treat (or as guilt-free as something that is fried and covered with a mayonnaise sauce can be).

fried tofu nugget spiced fried tofu nuggets fried tofu nuggets Spiced Tofu Nuggets with Orange Chili Aioli via @runwaychef #healthy #appetizers

Spiced Tofu Nuggets with Orange Chili Aioli
Serves 2
A spicy tofu take on the chicken nugget served either alone with a orange chili dipping sauce or mini taco style
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
Prep Time
5 min
Cook Time
20 min
Total Time
30 min
For the tofu
  1. 1/4 cup of cornmeal
  2. 1/4 cup of flour
  3. 2 teaspoons garlic powder
  4. 1 teaspoon paprika
  5. 1 1/2 teaspoons of chili powder
  6. 2 teaspoons salt
  7. 1 teaspoon of a smokey seasoning mix (optional)
  8. 8 ounces of tofu
  9. Oil
For the aioli sauce
  1. 2 tablespoons of mayonnaise (can also use a Vegan mayonnaise)
  2. 2 tablespoons of sweet chili sauce
  3. 1 teaspoon of sriracha
  4. 3 tablespoons of orange juice
For serving (optional)
  1. Corn chips (I used sweet potato ones from Trader Joe's)
  2. Coleslaw (shredded cabbage mixed with a few tablespoons of OJ, mayo & apple cider vinegar & sprinkled with salt and pepper)
  3. JalapeƱos
  4. Avocado or guacamole
Instructions
  1. Begin by making your breading mixture. Combine all the dry ingredients in a small bowl. Stir until well mixed. Set aside.
  2. Add about 1/4" of oil to a medium-sized skillet and begin heating it over medium heat. Then cut the tofu into thick cubes. Begin rolling them in the flour mixture until they are well coated. Once the oil is nice and hot and sizzling, begin dropping the tofu cubes in. Cook until crispy and golden brown, turning it every few minutes until you have cooked it on each side (this should take about 10-12 minutes total). Remove the cubes from the oil and drain on a paper towel. Repeat this process until all the cubes have been cooked.
  3. To make the aioli, combine all the ingredients in a small bowl and stir until well combined and smooth. Feel free to adjust the amounts of ingredients based on flavor preference.
  4. To serve the tofu nuggets, either leave them as is or assemble them into mini tacos by layering a chip with some coleslaw adding a nugget and then topping it with the aioli.
  5. Serve immediately. If there are any nuggets leftover, store in an airtight container then reheat in the oven at 350 degrees for about 10 minutes (although be warned that they will not be as crispy). Also do not store any of the mini tacos assembled as they will get soggy.
Notes
  1. This recipe can easily be doubled or tripled for a larger group of people.
Runway Chef http://www.runwaychef.com/
 Shop the Tools to Make This Recipe

Grilled Vegetable Salad

Grilled Vegetable Salad @runwaychef #vegan #glutenfree From here until the end of time (ok, just the end of summer) don’t be surprised if I talk about how sad I am that summer is basically over in every single post. Guys, I’m so sad! Like, how did this even happen?! Can’t deal. Summertime sadness aside, there is one thing that I won’t be sad to see go- eating in swimsuits. I know that sounds weird, but I have to be totally honest, there is nothing that I dislike more than being dripping wet in a bikini for a cook-out at someone’s pool/beach/lake. I always feel weird, gross, and judged 10 times more than usual for eating that second cheeseburger….with bacon….with potato salad (it’s ok, I know you’re just jealous because you want to be eating that too!). Also, I find it highly comical that girls won’t eat to fit into bikinis to wear to places where they’re going to be eating. Anyone else with me on this? Obviously, barbecues in bikinis are nearly unavoidable so this grilled vegetable salad is part of my solution. It’s quite possibly one of the easiest salads you can make as it is simply grilled vegetables chopped up then topped with a light dressing made from hummus (a great base for creamy dressings when you don’t want to use mayonnaise). This salad is healthy, light and fresh and definitely swimsuit approved! And since swimsuit season is almost over, don’t worry, this salad is also clothing approved!

P.S. This would make a healthy side dish for this coming Labor Day weekend’s barbecue and cookout festivities! Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree Grilled Vegetable Salad @runwaychef #vegan #glutenfree

 

Grilled Vegetable Salad
A vegan, gluten-free and dairy-free vegetarian salad that's perfect on it's own or as a healthy side dish
Write a review
Print
Ingredients
  1. 1 large zucchini
  2. 2 large summer squash
  3. 1 large eggplant
  4. 1 cup cherry tomatoes, cut in half
  5. 2 cups corn
  6. 1/2 cup hummus
  7. Juice of 1 1/2 lemons
  8. 2 tablespoons of olive oil
  9. 1 teaspoon of apple cider vinegar
  10. A handful of dill
Instructions
  1. First, wash and slice your squash, zucchini, and eggplant. Toss it with a little olive oil and proceed to grill as you normally would. The vegetables should take about 5-7 minutes per side. Once they're done, remove from the grill and set aside to cool.
  2. To "grill" the corn, add a dash of olive oil to a medium-sized skillet set over medium heat. Add the corn and cook for 10-12 minutes, or until it begins to char, making sure to stir every few minutes. Remove the corn from the pan then toss the tomatoes in and cook for a few minutes.
  3. Once the grilled vegetables have cooled, chop them into small pieces. Add to a serving bowl and toss with the corn and tomatoes.
  4. To make the dressing mix the hummus, olive oil, vinegar and lemon juice together. Stir until well combined.
  5. Drizzle the dressing over the salad, sprinkle with salt and pepper and finish with shredded dill on top. Toss right before serving. Store any leftovers in an airtight container for up to a week.
Notes
  1. This salad is tasty on it's own for a lighter meal, but it would also be good with a nice crusty bread (almost like a bruschetta), served alongside fish or steak, topped with grilled tofu, or sprinkled with some goat or feta cheese.
  2. This recipe can easily be doubled or cut in half. The vegetables can also be substituted based on preference.
  3. The vegetables can be grilled the night before and stored in the fridge until you are ready to use them the next day.
  4. If you do not have a grill, or it's too cold outside, you could also use a grill pan or roast the vegetables in the oven.
Runway Chef http://www.runwaychef.com/
 

Orangeberry Smoothie + Florida OJ Tailgate Party

Orangeberry Smoothie via @runwaychef #breakfast #healthy #fruit I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Florida Department of Citrus. I received a promotional item to thank me for participating.

Growing up, I’d watch everyone in my family start their morning with a glass of orange juice. At the time, pulp wasn’t quite my thing, so my Mom would sneak my OJ (always 100% Florida) to me in the form of a fruit smoothie, and boy am I glad she did. Do you know how much vitamin C is in just one 8-ounce glass of 100% Florida Orange Juice? Let me tell you…it’s a lot, as in ‘more than 100% of your daily value’ a lot. It also counts as one serving of fruit, serves as a good source of folate, thiamin and potassium, and is free of sodium, cholesterol, fat, and, something that is hard to find in most juices today, it is free of added sugar. Obviously I wisened up and now drink loads of OJ (pulp, no pulp, I’ll drink it all), but I still love adding it to my morning smoothies, and even more so, I love cooking with it (one of my favorite things to do is add it it to pork chops with apples and onions). The Florida Department of Citrus is working to help people (like my 5-year-old pulp hating self) to understand just how wonderful, healthy, delicious, and versatile Florida OJ is and I’ve teamed up with them to help them spread the message.

In honor of working with FDOC I wanted to share the recipe for their Orangeberry Smoothie, along with the healthy adjustments I make to it when I’m drinking it as my morning smoothie.

orange juice smoothie via @runwaychef

Orangeberry Smoothie
Serves 1
Write a review
Print
Ingredients
  1. 4 ounces Florida orange juice
  2. 1/4 cup fresh Florida strawberries, sliced (I also like using a mix of berries, including blueberries, raspberries, blackberries and cherries)
  3. 1 frozen banana
Instructions
  1. In a blender combine all ingredients and blend until smooth. Pour into a glass and serve.
Notes
  1. To make this a more decadent treat for dessert add a 1/2 cup of ice cream (or frozen non-dairy product for vegans) in place of the frozen banana, and also add in 1 cup of ice.
Adapted from Florida Orange Juice
Runway Chef http://www.runwaychef.com/

OJ also makes a splash when added to sauces, salad dressings, and even soups. With tailgating season coming up, there will also be plenty of opportunities for you to sneak some healthy OJ into all those game time apps. And speaking of game time, Florida OJ is throwing a tailgating event in New York City on Tuesday, Aug. 19. Come check it out! Special guest and sports broadcaster Erin Andrews will stop by to share her top tailgating tips. You can find out all the deets and RSVP here. Not going to be in the area? Follow along on my Facebook, Twitter and Instagram as I share live updates from the event with the hashtags #OJTailgate and #OJSelfie. Also make sure you’re following Florida Orange Juice on Twitter and Facebook for more event fun, OJ facts, and recipe ideas.

I’d love to know, what’s your favorite way to have orange juice?