Christmas Edition: Butternut Squash, Spinach, and Caramelized Onion Noodleless Lasagna

The holidays are a time to join your family and friends in celebration, usually this means to indulge in copious amounts of food. My family is no different, holidays are met with a strong desire to continuously eat! Christmas day is no exception, in fact we usually load on the eating to include breakfast, snacks, and an early dinner. 

It is tradition in my house for my sister and I to cook a delicious breakfast for my parents. We have done every variety under the sun, eggs - fried, baked, poached, hollandaised, with hummus, with tomato sauce, mexican style, you name it we've tried it. Don't forget the overnight french toast, pancakes loaded with fruit and nuts, cinnamon buns, crumbs, bagels, and more. This year when considering breakfast we though that although we wanted to indulge we also wanted to keep it somewhat on the healthier side. When scouring the internet for ideas I came across the Edible Perspective and their Blueberry Oat Waffles! These looked fresh, gluten-free, dairy-free and down right delicious. I sent it to my sister and she agreed that these were definitely worth a try and boy did we hit the jackpot - they were healthy, not overly sweet, and just right for the start to our day. You can find the recipe here!

Now on to dinner. Our family dinner is traditional, turkey, prime rib, green beans, mashed potatoes, I am the only vegetarian in the family and have been for years. This in no way bothers me and in fact I think that everyone is excited to see what kind of veggie item I will bring to the table.

This year, I really wanted to pack a veggie punch and  bring as many nutrients, vitamins, and feel good delicious energy to my family. I also needed to make enough to feed everyone and thought something warming would be great (even though it was 70 degrees today in the northeast)!

Lasagna is a family food, its filling, warm, and meant to be shared among friends, it can also be heavy, carb and cheese filled, and unhealthy. This version changes all of that by eliminating the noodles in favor of celeriac, using spinach, onions, and butternut squash for the filling and eliminating the dairy for some fresh tomatoes and herbs instead.

I hope that you enjoy this delicious blend of flavors! 

Butternut Squash, Spinach, and Caramelized Onion Noodleless Lasagna

Butternut Squash Sauce

1 large Butternut Squash, halved

4 cloves Garlic

Juice of Half a Lemon

2 tbs Olive Oil

1 tsp dried Sage

1 tsp Pink Himalayan Sea Salt

Lasagna

1 large Celeriac, sliced thin

2 cups Baby Spinach

1 Onion, sliced

16 oz Cherry or Grape Tomatoes, halved

1 tbs Olive Oil

1 tsp dried oregano

1 tsp dried basil

1 tsp dried sage

Preheat the oven to 400 degrees. Slice the butternut squash in half, remove the seeds, and lightly brush with oil and sprinkle with sea salt. Place face down on a baking tray and bake for 40 minutes or until the flesh is soft. Once cool to the touch, remove the skins and place in a food processor. Add the lemon juice, 4 cloves of garlic, olive oil, sage and salt. Process until smooth, if it is too thick add up to 2 tbs water. 

Peel the celeriac with a knife, half and then using a mandolin, slice into thin sheets, 1/16th to 1/8th is fine. If  the celeriac is too large, halve and then slice. These will be your noodles.

Meanwhile, add 1 tbs olive oil to a saute pan over medium high heat. Once glistening turn down to medium low and add onion, tossing to coat in oil. Cook until they soften and begin to caramelize. 

To assemble:

In a casserole dish (8x10), layer celeriac across the bottom. Top with the butternut squash sauce, 1 cup of spinach leaves, and half of the caramelized onions. Add another layer of celeriac and repeat with the squash, spinach, and the rest of the onions. Top with a final layer of celeriac and butternut squash. Sprinkle the halved tomatoes over top of the sauce adding the sage, basil, and thyme. Bake for 30 to 40 minutes or until warmed through.

This dish can be assembled in advance and then placed in the oven the day of. Enjoy and healthy eating! 

Roasted Potato and Green Bean Salad with a Grapefruit and Parsley Pesto

Seeing old friends warms the heart. In those moments it feels that no time has passed and you are once again transformed back to being 18 years old, wiser and less indulgent, but 18 none the less. Over the weekend, I ventured into NYC to catch up with some dear loved ones, ladies that I couldn't imagine not having in my life. Friendship is a precarious thing and can often be fickle but the best kind of friendship, the truest form, is effortless. My girlfriend and I discussed this over beers on Sunday afternoon, relishing in the fact that even if months have passed, we can still feel comfortable and relaxed with one another and it always feels like only a moment has passed. 

As good weekends go, tons of food and drink was had. And before you ask, Alkaline lifestyles are usually alcohol free but in moderation I think that a good time should be had - in reality I just don't want to give up wine or craft beer! The theme of the weekend was oysters and champagne and boy did we enjoy the feast. Indulgence is a sign of a good life and food and friends are two indulgences that should be engaged in on a regular basis, however,  now that I am back home, I needed a little something lighter to get me back on track.

This evening I sliced up some small fingerling style potatoes and roasted them with some garlic, tossed them with some green beans and opened up the giant box of grapefruits that I had ordered for a fundraiser. It may seem at first that these items in no way go together but the sweet, tangy and earthy components of each along with a touch of heat from a jalapeno provided a thoroughly satisfying meal. I hope that you enjoy!

Roasted Potato and Green Bean Salad with a Grapefruit & Parsley Pesto

2 lbs Small Potatoes (fingerling, blue, or red), divided in half

2 cloves of Garlic, chopped

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

2 cups of Green Beans, halved

1 small Red Onion, sliced

1 Grapefruit, sections removed. 

Pesto

1 cup Parsley

1 cup Arugula or Cilantro

1/4 cup Grapefruit Juice

1 tbs Olive Oil

1 Jalapeno

1 Clove Garlic

1 tsp Pink Himalayan Sea Salt

Splash of Apple Cider Vinegar

Preheat the oven to 400 degrees. Place the sliced potatoes, garlic, olive oil and salt in  a bowl, tossing the potatoes to evenly coat. Transfer to a baking sheet. Roast for 20 minutes or until the garlic is browned and the potatoes are crisp on the outside. 

Meanwhile, bring 2 cups of water to a boil. Place the green beans into the boiling water and blanch for 1 minute or until bright green but crisp. Remove the green beans and run under cold water. 

For the pesto: combine all ingredient in a food processor or small blender. Pulse until well combined with herbs still a little chunky. 

Combine the warm potatoes and green beans in a bowl, add the sliced red onion and grapefruit sections, toss with the pesto. Enjoy and Healthy Eating!