Squash and Asian Micro Green Salad

Classic Baked Acorn Squash Recipe--Britney was surprised at how good this dish was!

http://simplyrecipes.com/recipes/classic_baked_acorn_squash/

INGREDIENTS
1 Acorn squash
1 Tbsp Butter
2 Tbsp Brown Sugar
2 teaspoons Maple Syrup
Dash of Salt

METHOD
1 Preheat oven to 400°F.
2 Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
3 Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter. Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.
4 Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.



Buckaroo Summer Squash
http://www.wholefoodsmarket.com/recipes/2744?utm_source=Responsys&utm_medium=email&utm_campaign=09_22_10_Recipe


Ingredients
2 pieces of bread turned into bread crumbs
1/2 cup nutritional yeast
1/4 cup chopped cilantro
1/4 cup finely chopped yellow onion
1 tablespoon chopped thyme
3 organic summer squash, such as zucchini or yellow squash, cut into 1/2-inch-thick rounds
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Method
Preheat oven to 425°F. In a medium bowl, toss together cheese, cracker crumbs, parsley, onion and thyme. In a large bowl, toss together zucchini, oil, lime juice, salt and pepper. Arrange squash in a 9- x 13-inch casserole dish. Scatter cheese mixture evenly over the top and bake until melted and golden brown and squash is just tender, about 20 minutes.

Serves 2 to 4, depending on how much squash you like to eat.

Note: Don't watch Glee while cooking these squash or else they will burn--like mine did :)






Asian Micro green Salad
Serves 2

Ingredients:
1 cup Mache rosettes
2 tbs daikon radish, shredded
2 tbs carrot, shredded
1 tbs almonds, sliced and toasted

Dressing: REALLY TASTY!!!!!!
.5tbs agave nectar
1tbs rice vinegar
1 tsp sesame oil
1 tsp olive or canola oil

1. Combine ingredients for salad in a large bowl. Set aside.
2. In a small mixing bowl thoroughly mix all ingredients.
3. Combine dressing with greens, serve immediately