Sometimes you don’t have a lot of time to prep a meal, but you want something delicious. This meal fits the bill – it’s a snap to prepare; it’s delicious, and at the same time it’s packed with health and flavor.
Kale and Butternut Squash Salad
(Adapted from My Recipes)
This recipe is so fabulous! I’m not sure what I like better though – the actual buttery and garlicky shrimp OR the juices that you sop up with your French bread! SO YUM!
1 1/2 lbs peeled and deveined, large raw shrimp
1/2 cup butter, divided
5 garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
French bread baguette
Lemon slices or lemon juice, optional
Melt 2 TBSP butter in a large skillet over medium heat; add shrimp, and sauté about 3 minutes or just until shrimp turn pink. Remove shrimp from skillet.
Add garlic to skillet, and sauté 30 seconds. Add wine, and cook, stirring constantly, 2 minutes. Stir in salt and pepper. Whisk in remaining butter, 1 TBSP at a time, and cook, whisking constantly, 2 to 3 minutes or until thickened.
Remove from heat, and add parsley and cooked shrimp, tossing to coat. Serve with French bread and lemon (to squeeze over just before enjoying).
Kale and Butternut Squash Salad
(Adapted from Food Network)
This salad is so gorgeous! It could easily be a main course at lunch, but at dinner it’s a lovely addition to the table – the dark green kale, orange butternut squash and pink prosciutto or so beautiful on a platter, and even better – the taste combinations are wonderful!
NOTE: I was preparing this meal for just myself and my husband so I cut the recipe in half.
1 medium butternut squash (or if pressed for time you can use frozen – just thaw before prepping)
4 TBSP (1/2 stick) salted butter
1/2 tsp red pepper flakes
Kosher salt and freshly ground black pepper
3 TBSP walnuts
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 TBSP balsamic glaze
6 cups shaved curly kale
12 slices prosciutto
1/4 cup grated Parmesan
Preheat the oven to 375 degrees F. Cut off the top and bottom of the butternut squash (if not using pre-cut fresh or frozen), then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes.
Meanwhile, melt the butter in a small skillet or saucepan over low heat. Put the squash in a bowl and pour in the melted butter.
Sprinkle with the red pepper flakes and some salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, until tender and golden brown, 30 to 35 minutes. Set aside to cool.
Put the walnuts in a small skillet over low heat and slowly toast them, stirring, until golden brown and fragrant, about 2 minutes. Set aside off heat. Alternately you can bake them in a 350 degree F oven for roughly 5 minutes – just be careful so they don’t burn.
Add the olive oil, red wine vinegar and balsamic glaze to a mason jar, sprinkle in a little salt and pepper and shake to mix.
Put the kale in a bowl and toss with enough dressing to lightly coat.
Transfer the kale to a rectangular serving platter. Sprinkle over the squash, tuck pieces of prosciutto in among the kale, sprinkle over the walnuts and top with Parmesan shavings.
PS – the kale salad is even fabulous the next day for lunch!!!!!! Enjoy!