Butternut Squash Hummus with Baked Garlic-Sage Pita Chips

Our local farmers market has a stand that sells a deliciously diverse variety of hummus flavors such as "spicy black bean" and "roasted garlic & artichoke". It got me thinking about the wonder of hummus and how the simple combination of pureed chickpeas and sesame paste openly welcomes just about any flavor into its creamy fold. So imagine my delight when rummaging through my kitchen one day and finding myself with a can of chickpeas in one hand and a lonely butternut squash (waiting ever so patiently to end up in something) in the other. I immediately knew what to do, and feeling particularly inspired on this day, I paired it with a batch of homemade pita chips, baked to golden perfection and seasoned with a couple of butternut squash's best mates: garlic and sage. Enjoy, and be sure to share your favorite hummus flavors with me in the comments below!

Ingredients
for the hummus:
2 cups butternut squash, peeled, cut into 1 inch squares and roasted
1 can garbanzo beans, drained and membranes removed (this little step will aid in achieving an ultra smooth and creamy hummus- trust me, it's worth it)
1/2 cup tahini
3 tablespoons olive oil
2 cloves garlic
juice of 1/2 lemon
1/4 tsp cumin
1/8 tsp cinnamon
salt and freshly ground pepper, to taste

for the pita chips:
4 pitas, cut into 8 wedges each
2 tbsp olive oil
1-2 cloves garlic, minced (I always use a microplane grater for this)
1 tbsp chopped fresh sage
salt, to taste

Instructions
1. Preheat oven to 375 degrees. Toss pita wedges in a bowl with olive oil, garlic and sage until evenly coated. Season with salt and arrange in a single layer on a baking sheet.
2. Bake for 12-15 minutes, turning once, until pita chips are golden and crunchy. Remove from oven and cool completely.
3. While pita chips are baking, combine squash, garbanzo beans, tahini, oilive oil, lemon juice, cumin, cinnamon, salt and pepper in a food processor and blend until smooth and creamy. Transfer to a bowl and serve with pita chips and/or assorted raw vegetables.

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Tuscan White Bean, Sausage and Rainbow Chard Soup with Red Pepper Gremolata

Vegetable soups are one of the healthiest meals you can make, provided they aren't cream based or loaded with noodles! Just pack as many veggies as you can into a pot, add some broth and seasonings and simmer away. I like to make a big batch to have on hand for a nutritious lunch or quickly reheated dinner whenever I am focused on eating healthier. And one pot will usually last a few days for both me and the boyfriend, so as a bonus it's quite a thrifty option too. But this white bean and sausage soup is anything but boring: it gets a kick from the spicy andouille sausage, which is balanced out with some brightness by adding a finishing squeeze of lemon. And the red pepper gremolata garnished on top adds a remarkable flavor boost. This stuff is gold- make extra to use as a spread for crackers, meat or sandwiches later!

Ingredients
for the soup:
2 tbsp olive oil
3/4 cup onion, chopped
3/4 cup carrots, chopped
2 cloves garlic, minced
1 lb rainbow chard, chopped, ribs and leaves divided
1 14 oz can canellini beans, drained and rinsed
1 lb smoked or andouille sausage, diced
6 cups chicken broth
1 bay leaf
1 tsp oregano
1 tbsp lemon zest
1 tbsp lemon juice
salt and freshly ground pepper, to taste

for the gremolata:
2 tbsp fresh parsley, minced
2 tsp capers, drained
1 clove garlic, peeled and mashed
1/2 tsp lemon zest
1/4 tsp salt
1 tbsp red wine vinegar
14 oz jar roasted red peppers, drained and patted dry

Instructions
1. Heat olive oil over medium heat in a heavy-bottomed stockpot. Add sausage and cook until browned on all sides, about 5 minutes. Remove sausage from pot and set aside.
2. Add more oil if necessary and add onions, carrots and chard ribs, stirring occasionally until onions are translucent, about 5 minutes. Add garlic and cook for another minute, then add chard leaves, beans, broth, bay leaf, oregano, and lemon zest. 3. Season with salt and pepper, bring to a boil, then lower heat to a simmer, Cover and simmer for at least 20 minutes.
4. Meanwhile, make the red pepper gremolata. Add all ingredients to a food processor and blend until well combined. Place gremolata into a fine mesh strainer to remove any remaining liquid.
5. Remove soup from heat, add lemon juice and stir. Ladle into bowls and stop with a spoonful of red pepper gremolata.

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Vegetable Quinoa Sushi with Wasabi Crema

Well, the holidays and their many indulgences are now a thing of the past, and if you're anything like me, you have vowed to enter the new year with a steadfast resolve to eat healthier. But while dieting is one of the most popular New Year's resolutions, it is also one of the most frustrating to stick to because eating healthy can often equate to boring, bland foods. So this month my posts will be dedicated to light, healthy, detox-friendly meals that are still colorful, vibrant and exciting at the same time. Bright, fun foods that are visually appealing will eliminate any feeling of deprivation, so you'll be well on your way to fighting the bulge after the holiday binge!

These quinoa sushi rolls have become a staple in my rotation ever since I first eyed them on Pinterest. Quinoa is loaded with fiber and protein, making it a much healthier alternative to traditional sushi rice. And this dish is a dazzling way to sneak in a healthy dose of veggies, too. I've had so much fun playing with different sauce and vegetable combinations, and I think it's safe to say that this is my favorite so far. The sundried tomato adds a nice bold flavor, and the little enoki mushrooms give it an authentic sushi vibe. I like to season the vegetables with a bit of salt before rolling the sushi, so if you wanted be really good and skip the wasabi crema they could certainly stand alone.

makes about 3 sushi rolls
Ingredients
1 cup quinoa
2 tbsp rice vinegar
1 tbsp water
1 tsp agave nectar
1 tsp salt
3 nori sheets
2 oz. sundried tomato, julienned
1/2 avocado, sliced thinly
1/2 cucumber, julienned
2 oz. enoki mushrooms
3 asparagus spears
1/2 tbsp wasabi powder
1/4 cup light sour cream

*Special Equipment: bamboo rolling mat

Instructions
1. Cook quinoa according to package instructions and cool completely.
2. Meanwhile, blanch the asparagus and enoki mushrooms in boiling water for approximately 30 seconds, then shock in a bowl filled with ice water. Drain on paper towels and slice asparagus spears in half.
3. Whisk rice vinegar, water, agave and salt in a small bowl and combine with cooled quinoa. This will make your quinoa "sticky" like sushi rice.
4. Cover bamboo mat with plastic wrap and top with a sheet of nori. Spread 1/3 of quinoa evenly over nori, leaving about 1/2 inch clear at the top. Fill the middle section with vegetables, season with salt and roll tightly. Click here to watch a very helpful video on how to roll sushi! Slice evenly and serve with wasabi crema and soy sauce for dipping.
3. To make wasabi crema, combine wasabi powder and sour cream in a small bowl, thinning with 1 tbsp milk or water at a time until desired consistency is reached.

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