Gazpacho
This delicious cold soup is perfect for the dog days of summer. It’s great for lunch, a light dinner, a “shot” for appetizers and great for your vegetarian days. It’s … Continue reading
Sheet-pan Salmon with inspiration from India
This is a very tasty and easy one pan dinner which is colorful & healthy. I like to make a whole salmon filet and either re-heat, or even pack up … Continue reading
Crazy Comfort
I just landed at our local airport after being in NYC for a while. I’m finally home and really want some “comfort” food, but it’s hot outside and I don’t … Continue reading
Eggplant Barbaraja’ne (rhymes with Parmesan)
Day 2 of eating clean! I’m still enjoying my book, learning all sorts of new things conflicting with what I thought I knew about food and nutrition already. I’m quite … Continue reading
Caribbean Collards
I’m trying to eat “clean”, at least for today! We’ll see how long I go. I eat pretty healthy for the most part,( although I’ve noticed that lots of pasta … Continue reading
On the go Breakfast Sandwich
I read an article from WebMd this morning that I thought was such a great idea! It was an on the go breakfast sandwich. I’m ALWAYS on the go, and … Continue reading
Minute microwave breakfast muffin
I got this basic recipe from the Dr. Oz show. I’ve tweaked it, and you can too! There are SO many ways to make this for an endless variety of … Continue reading
Fresh caught trout
What a day! My husband and I went out on our dock to try to catch tonight’s dinner. It was unbelievable, he’d cast his line out, and get a bite! … Continue reading
Butternut Squash Stew
Tony Legner’s Cat 5 Food Polish
A great cool weather meal, both satisfying and still light. Very healthy, and can be easily vegetarian.
*denotes shortcuts or alternative ideas
6-8 servings
7-8 cups diced butternut squash * can buy already peeled & diced at Sam’s Club
1 lb hot italian sausage sliced, * vegetarian chorizo, hot sausage, bulk sausage.. anything a bit spicy
1 large onion, diced
2 cans diced tomatoes, include liquid
about 1 c hearty red wine
3-4 t chopped garlic, or to taste
1/2 c chicken stock or broth, *vegetable broth for vegetarian version
1/2-1 lb haricots vertes or green beans
1 1/2- 2 c frozen corn
2 T minced cilantro leaves
1 t paprika
sprinkle of chipotle chili pepper powder
1-1/2 t Tony Legner’s Cat 5 food polish * use extra chipotle chile pepper powder if you can’t find it, or haven’t received your order yet.
1t dried oregano
sea salt or Kosher salt and pepper to taste
1/2 c Feta Cheese crumbles
olive oil
roasted butternut seeds if you have a whole squash. *Toasted Pine nuts, or pumpkin seeds are a great also.
Peel, cut and dice squash into about 1 inch pieces. Reserve seeds and roast the seeds in a 350 oven for about 20 minutes.
In a dutch oven, heat olive oil over medium heat. Add sausage, cook till browned on all sides. If using bulk, brown till done. Stir in garlic, onion. Cook till onion browns a bit and softens. Stir in tomatoes with juice, squash, broth, wine, spices. Cover pot, and cook until squash becomes tender. Stir occasionally. Add beans, corn (and any other veggies you decided to throw in… quartered artichoke hearts are nice too) Partially cover and cook till all vegetables are tender, but still have a little crunch, about 5-10 minutes.
Put in bowls, top with feta, and roasted seeds if you have them. Serve with warmed crusty bread, and maybe even a nice tossed salad.
Daily Dinner Table 