I love to cook seasonally and to shop the farmer's markets to get inspiration. These two seasonal dishes are inspired by the seasonal offerings that are perfect to eat right now.
Related: Easy foil packet dinners
Kale, Delicata Squash and Pomegranate Salad
Momtrends Tip: Cook with color––whether you’re making a salad or roasting veggies, dress up the dish with a sprinkling of fresh pomegranate seeds or dried cranberries.
Ingredients for the salad:
- 3 delicata squash (Cut length-wise, scooped and sliced into half moons. You can sub in any winter squash you like, too)
- 2 tablespoons olive oil
- 1 bunch curly purple kale (Stemmed and torn into small pieces. You can sub in your favorite kind of kale, too)
- seeds of ½ a pomegranate (or cranberries)
- salt to taste
Ingredients for the dressing:
- juice and zest of 1 lemon
- 4 tablespoons olive oil
- 1 tablespoon maple syrup
Momtrends Tip: To save time, take the semi homemade route. Use ready-made pie dough for the crust––it’s the perfect base for either of these recipes and you’ll still have the fun of shaping it.
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Kids in the Kitchen: Mini Banana Waffle Pies With Peanut Butter Dipping Sauce
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Caramelized Onion Galette
- 1 disk of pie dough, large enough for a 9” pie (defrosted, but still cool)
- flour for dusting
- 4 tablespoons butter
- 6 medium onions, peeled and thinly sliced
- 3 sprigs of fresh thyme, plus extra for garnish
- salt to taste
- 1 egg beaten
Caramelized Onion Galette Directions:
- Preheat the oven to 375°F. Heat butter in heavy-bottomed pot, add onions and thyme sprigs, then saute over medium heat until onions are caramelized, about 20 to 30 minutes. Salt to taste. Remove from heat and let cool.
- Meanwhile, on a well-floured surface, roll out chilled pie dough into a 12 to 14-inch circle (about ⅛ inch thick). Don’t worry if your shape is more blobby than circular––any irregularities just add to the homemade charm!
- Transfer rolled-out dough to a baking sheet lined with parchment paper and let it firm up in the fridge for about 10 minutes. Spread the cooled onions over the center, picking out the thyme sprigs. Leave a good inch or two around the edge so you have ample dough to fold up around the onions.
- Fold up the edges, making sure there are no holes. Willy-nilly works or you can use a pinch and fold method like we did here.
- Once your tart is all wrapped up, coat the folded edges with beaten egg using a pastry brush––or your fingers!
- Bake at 375 °F for 40 to 50 minutes––or until the crust is golden brown on the bottom. Let cool slightly, garnish with a pinch of fresh thyme and serve warm.
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