TV Segment

In case you are wondering, yes, I will be on PA Live this Thursday, September 29th from 4pm to 5pm. It is WBRE in the Wilkes-Barre Scranton market. Tune in, if you can. If you can't, here are the recipes I will be making:


Black Bean Salsa
This recipe travels well and is best made the night before.


½ cup red onion, diced
½ cup red pepper, diced
½ cup green pepper, diced
2 cloves garlic, minced
1 can (14 oz.) diced tomatoes with jalapenos, drained
½ large tomato, diced
1 can black beans, drained and rinsed
1 teaspoon Adobo with pepper
½ cup frozen corn
Tortilla chips

Combine all ingredients and chill, preferably overnight. Serve with tortilla chips.

Makes about 4 cups.

Variations: Combine salsa with rice and serve as a side dish or as an enchilada. The salsa also makes a great topping for a salad.


 

Salad with Roasted Butternut Squash and Maple Walnuts

Roasted Squash
1 small butternut squash (1 to 2 pounds)
Olive oil
Salt and pepper
¼ cup balsamic vinegar
2 tablespoons brown sugar (preferable dark brown sugar)

Cut butternut squash into half circles about ¼ inch thick. Place squash on a roasting pan lined with parchment paper. Drizzle squash with olive oil, salt, and pepper. Roast in a 400 degree oven.

Whisk the balsamic vinegar and brown sugar. Once the squash has roasted about 10 minutes, brush the vinegar mixture onto the squash making sure to glaze both sides. Continue to roast squash until done; a fork will pierce the squash easily. Cool. This step can be done ahead of serving.

Maple Walnuts
2/3 cup chopped walnuts
6 tablespoons maple syrup
Toast the walnuts in a skillet over medium-low heat. Once they are warm (watch them carefully) and starting to toast, stir in the maple syrup. Cook until coated with syrup. Set aside to cool.

Salad Assembly
10 ounces of salad greens
Bleu cheese
Dried cranberries
Roasted butternut squash
Maple walnuts
Olive oil
Balsamic vinegar

Place the salad greens on a serving plate. Top with roasted squash, bleu cheese, dried cranberries, and maple walnuts. Dress the salad with olive oil and balsamic vinegar or dressing of choice.