Menu lists and table settings — we’re all stuck in the throws of Thanksgiving this week, aren’t we? With all that there is to do and family packing the houses, it’s inevitable that we’ll become stressed and tense at some point this week (like any of us need more grey hair).
Surprisingly, this year I’m completely cool and relaxed (so far) and focusing on what this time is all about,
amazing comfort food being thankful. If you just take a half a second from every moment to find the good, I’ve found life becomes pretty easy. For instance, as I’m writing this I noticed that the temperature in my office suddenly became very cold and my cat, Bailey was screaming at the top of his lungs. This odd combination made me realize that the front door was open and sure enough, Bailey was scolding Jack, the labradork dog, for taking a roll in the front yard. Did Jack open the door? Sadly, he’s not that bright so it could only be one other blond mastermind, the resident 6-year-old. I could have yelled and lost my cool at the cute curly-headed girl but as I was feeling the muscles in the back of my neck tense, I was reminded of something important. After being born at 24 weeks gestation — only weighing one pound — how lucky I am that she is even here. And there glowing in the setting sun trying to eat a moth, I was even thankful for the labradork who broke free from being chained to a neighbor’s tree to come live with us and a grouchy old cat who always has a place in his tiny heart for a comforting moment. So, even though she got a stern warning not to ever open the front door for the dog again, I had to laugh at the awesomeness of the small everyday moments that I’m thankful to have.
I am also very thankful for all of you who keep me inspired to move on with this blog. I wish you the best Thanksgiving surrounded by those you love and hopefully some good eats. This week, I’ll be making turkey, cranberry sauce, pumpkin pie, some other goodies, and this Delicata Squash and Kale for my family.
Delicata Squash and Kale with Balsamic Vinaigrette
A beautiful blend of fall flavors, this Delicata Squash and Kale is sautéed to tender perfection and topped with flavorful balsamic vinaigrette, sharp parmesan cheese, and nutty pepitas for a delightful complement to any meal. It’s a simple seasonal dish to make that’s beyond delicious. All it takes is a quick sauté and a toss in a a tangy flavorful vinaigrette and you’re on your way to an amazingly healthy and fabulous bite.
A beautiful blend of fall flavors, this Delicata Squash and Kale is sautéed to tender perfection and topped with flavorful balsamic vinaigrette, sharp parmesan cheese, and nutty pepitas for a delightful complement to any meal.
- 4 tablespoons olive oil
- 2 Delicata Squash, cut in half, seeds removed, and sliced in 1/4-inch slices
- 3 cups baby kale
- 1 tablespoons balsamic vinaigrette
- 1 teaspoon Dijon mustard
- 1/4 cup roasted and salted pepitas (pumpkin seeds)
- Parmesan cheese, shaved
- In large sauté pan, heat 2 tablespoons of oil over medium-high heat. Sauté squash until tender and golden, about 8 - 10 minutes. Add kale, season with a pinch of salt and pepper, and sauté until tender, about 3 minutes. Remove to a large serving dish.
- In a bowl, whisk to combine remaining olive oil, vinegar, mustard, and a pinch of salt and pepper. Drizzle over squash and kale. Top with pepitas and Parmesan shavings. Serve.
by Meredith Steele