Marshmallow Mummies & Spider Pops
Wednesday, October 26, 2011
Monday, October 17, 2011
Healthy Green Juice
1 cucumber unpeeled cut into spears
3 stalks celery, cut into 2 inch lengths
3 leaves kale, cut into 2 inch wide strips
1 apple unpeeled, cored and cut into chunks
1/3 cup flat leaf parsley sprigs
1/2 lemon, peel removed with a knife
Feed everything into a juicer and discard the solids
From "Real Simple Magazine"
3 stalks celery, cut into 2 inch lengths
3 leaves kale, cut into 2 inch wide strips
1 apple unpeeled, cored and cut into chunks
1/3 cup flat leaf parsley sprigs
1/2 lemon, peel removed with a knife
Feed everything into a juicer and discard the solids
From "Real Simple Magazine"
Parmesan-roased acorn squash
1 - 2 lb acorn or delicata squash - halved, seeded, and sliced 3/4 inch thick (little half moons with the skin still on)
2 Tb olive oil
8 sprigs fresh thyme (may leave out)
kosher salt and black pepper
1/4 cup grated parmesan
Heat oven to 400 - toss squash with oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Sprinkle with the parmesan
Roast the squash until golden brown and tender, 25 - 30 minutes
2 Tb olive oil
8 sprigs fresh thyme (may leave out)
kosher salt and black pepper
1/4 cup grated parmesan
Heat oven to 400 - toss squash with oil, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Sprinkle with the parmesan
Roast the squash until golden brown and tender, 25 - 30 minutes