Butternut squash, kale and spinach gratin

I have to confess, I found this recipe and I have no idea where I got it! I adapted it slightly but I definitely want to give the right person the credit so if it is you, please let me know!

Ingredients:

• 1 butternut squash
• 1 bunch of kale
• a few handfuls of spinach
• 1 cup almond milk (you can obviously use whatever type of milk you want)
• 3/4 cups of onion
• 3 cloves of garlic, minced
• 1/4 teaspoon nutmeg
• 1 teaspoon oil (I used Kelapo Coconut oil)
• Parmesan
• Butter (or butter substitute)

Directions:

1. Preheat oven to 400 degrees. In a large saucepan heat oil under medium heat and saute the onions and garlic. When they being to brown, add the spinach and kale and cook until wilted.

2. Add the almond milk, 1 tablespoon of butter, nutmeg and a few dashes of S&P and continue to cook until creamy.

3. Spray a casserole dish with non-stick oil and layer the squash then the spinach-kale mixture alternately until you end up with the squash layer on top. Sprinkle the top with parmesan and cover dish with aluminum foil.

4. Bake for 25-30 minutes, or until bubbly. Remove foil and bake for another 5-10 minutes or until browned.

I served mine with a fantastic summer pasta

Have a great day!

Ginger and garlic braised Bok Choy

So I have been wanting to try bok choy since our Whole Foods Leaders made it for us at our cooking class a few weeks ago (here). This turned out even better than I had hoped and was a nice change from the usual greens. Even better, it was beyond easy to make. Bok choy is a type of cabbage common in Asian dishes. Bok choy is thought to lower your risk of cancers and improve eye health. It is rich in vitamins and is low in calories and has zero fat.

Ingredients:

• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced
• Ginger, minced
• 1 head bok choy, trimmed, halved lengthwise, and halved again
• 1 cup vegetable stock
• 3 tablespoons soy sauce

Directions:

1. Chop bok choy like so:

Cut the bottom off and discard

Cut stalk in half

Then chop into small pieces - leaves and stalk

2. Heat the oil in a large skillet over medium-high heat. Add the garlic and ginger and stir-fry for a minute or two, until fragrant. Add the bok choy, and cook, turning once, until it begins to brown and soften, about 2 minutes. Add the stock and soy sauce.

Cover, reduce the heat to medium, and simmer until the bok choy is tender, about 5 minutes. I served it on top of a bed of grilled corn, baked onion, and a veggie-stuffed tomato.

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Have you ever tried cooking with bok choy?

What is your favorite summer dish?