Get ready for Fall with this healthy, seasonal dish!
Fall Vegetable Supper
1 small bunch kale, about 10 stems, divided
3 Tablespoons olive oil, divided
1 small acorn squash, quartered, seeds discarded
1 small red beet, cut into 4 wedges
1 bunch fresh thyme
1/3 cup quinoa
1 small red bell pepper, thinly sliced
1 large shallot, peeled, thinly sliced
3 ounces shiitake mushrooms, caps reserved, stems discarded
1/2 small organic red apple, such as Gala, cored and cut into 4 wedges
3 ounces fresh mozzarella
Kosher salt and freshly ground black pepper to taste
Optional pomegranate molasses or balsamic glaze, basil oil
Preheat the oven to 275°F. Wash the kale leaves, cut away and discard the stems. Reserve 4 leaves. Cut remaining leaves into 1 ½” pieces, place in a small bowl, drizzle with 1 tablespoon olive oil and season lightly with salt. Arrange on a baking sheet in one layer and bake until crisp and dry, about 20 minutes. Let cool completely. Raise oven temperature to 350°F.
Arrange 2 squash quarters on a baking sheet with the beets and drizzle with 1 tablespoon olive oil. Season with salt, pepper and 2 teaspoons chopped thyme leaves. Roast in oven until tender, about 45 minutes. Refrigerate remaining squash, covered up to 4 days.
In a medium saucepan bring 2 quarts of water to a boil and add ½ teaspoon of salt. Add the reserved kale leaves and cook until wilted and bright green, about 30 seconds. Drain in a colander, let cool and squeeze dry. Coarsely chop and reserve at room temperature.
In a small saucepan combine the quinoa, a pinch of salt and 1 cup water. Bring water to a boil, lower heat and simmer quinoa until tender and water is mostly absorbed, about 15 minutes. Quinoa will be translucent, tender, yet still have a little crunch. Drain quinoa and return to saucepan. Add 2 teaspoons chopped thyme leaves and stir well. Keep warm
In a medium bowl combine the bell pepper, shallot, mushrooms and apple. Toss well.
In a large skillet heat the remaining tablespoon of oil until hot. Add the mixed vegetables and sauté over high heat until tender. Add the blanched kale and sauté until hot.
When ready to serve, place squash quarters on each of two dinner plates. Scoop quinoa onto the squash. Add the roasted vegetables to the quinoa, arranging the beets on the sides. Slice the fresh mozzarella and place two slices on each squash. Sprinkle plates with chopped fresh thyme leaves and drizzle with balsamic syrup and basil oil if desired. Reserve any remaining mozzarella covered in brine, for another use.
Garnish plates with the crispy kale chips.
West Town Tavern is located at 1329 West Chicago Avenue. You can contact them at (312) 666-6175.
Healthy Bites is sponsored by Treasure Island Foods.