Tag Archives: winter vegetables

Cranberry Brussels Sprout Stuffed Acorn Squash

Brussels sprouts are roasted with cranberries and pancetta then stuffed in squash for the perfect gluten free, winter stuffed acorn squash recipe!

Brussels Sprout Stuffed Acorn Squash

I made this recipe last week and couldn’t wait to share it with all of you! Between the craziness of holiday travel, parties and family activities, I’m just getting the chance to share it!

Consider it a belated Christmas present from me to you!

Read the full post here!

Cast Iron Skillet Winter Vegetables

Snow peas, broccoflower, onions and carrots are combined in this simple side dish recipe for Cast Iron Skillet Winter Vegetables!

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Last week I had the pleasure of meeting fellow San Diego blogger, The Seaside Baker. She was sweet enough to bring me an amazing bag of fresh vegetables and herbs from her garden!

I couldn’t wait to get home and prepare a dish with the “Spiky Broccoli” also known as Romanesco broccoli or Broccoflower, a broccoli, cauliflower hybrid!

I combined the Snow Peas she brought me with the Broccoflower for a delicious winter vegetable side dish that went perfectly with my Coffee Crusted Tri Tip on Saturday night!

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Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup sliced carrots
  • 1 cup pearl onions
  • 1 cup broccoflower (or traditional broccoli)
  • 3 cloves garlic
  • 1 cup chicken stock

Heat the olive oil in a cast iron skillet over medium heat.  Add the snow peas, carrots, onions and broccoflower.  Saute for 3-5 minutes, add the garlic and saute an additional 2-3 minutes.

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Add the chicken stock and reduce the heat to low.  Simmer for 15-20 minutes or until the chicken stock has absorbed into the vegetables.

Serve with your favorite main dish! Seriously, it’s that simple!

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The chicken stock gives the vegetables great flavor without adding any fat or butter to the dish!

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Simple, scrumptious and healthy, that’s a combination we love in my house!

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spiky broccoli, broccoflower, Romanesco broccoli, snow peas, spiky cauliflower, pearl onions, carrots, garlic, winter vegetables, chicken broth
5 from 1 vote
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Cast Iron Skillet Winter Vegetables

Snow peas, broccoflower, onions and carrots are combined in this simple side dish recipe for Cast Iron Skillet Winter Vegetables!

Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 88 kcal
Author Whitney Bond

Ingredients

  • 1 tbsp olive oil
  • 2 cups snow peas
  • 1 cup carrots sliced
  • 1 cup pearl onions
  • 1 cup broccoflower or traditional broccoli
  • 3 cloves garlic
  • 1 cup chicken broth or vegetable broth for vegetarian

Instructions

  1. Heat the olive oil in a cast iron skillet over medium heat.

  2. Add the snow peas, carrots, onions and broccoflower.

  3. Saute for 3-5 minutes. Add the garlic and saute for an additional 2-3 minutes.

  4. Add the chicken broth and reduce the heat to low.

  5. Simmer for 15-20 minutes or until the chicken broth has absorbed into the vegetables.

Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

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Welcome to Part II of “Chef Inspired Dishes” with Dustin Beckner of Quality Social!

Yesterday I introduced the Vegetarian Barley Stuffed Squash. Today I have a recipe for Roasted Chicken with Brussels Sprouts and Potato Hash.

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This dish had so much flavor, I couldn’t put my fork down after I finished photographing it at Quality Social!

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Ingredients

Begin cooking the marinated chicken breasts in a cast iron skillet, then add 2 tbsp of cubed butter.

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Cook for 8-10 minutes, then flip.

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Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

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Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.

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Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

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A delectable dinner made in about 30 minutes!

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Check out Chef Dustin’s version at Quality Social!

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He used a bone-in chicken breast with skin which gave it that nice crisp brown on the outside.  I used a boneless, skinless chicken breast, but either would work!

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5 from 1 vote
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Roasted Chicken with Brussels Sprouts and Potato Hash

Flavorful roasted chicken is paired with a brussels sprouts and potato hash in this easy, comfort food recipe, perfect for fall!

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 883 kcal
Author Whitney Bond

Ingredients

Instructions

  1. Place the marinated chicken breasts in a cast iron skillet on the stove over medium high heat, then add 2 tbsp of cubed butter.

  2. Cook for 8-10 minutes, then flip.
  3. Cook the other side for 8-10 minutes then place into a 350°F oven to finish roasting for an additional 10 minutes.

  4. While the chicken is roasting, prepare the vegetables by heating the olive oil in a skillet then adding the potatoes and brussels sprouts.

  5. Cook for 3-5 minutes then add the pancetta and 1 tbsp butter.

  6. Cook for 2-3 minutes then add the chicken stock and cranberries. Cook until most of the liquid is absorbed and the potatoes are tender.
  7. Place the vegetables on a plate and top with the chicken, sprinkle with lemon zest.

Vegetarian Barley Stuffed Squash

This Vegetarian Barley Stuffed Squash recipe combines a risotto style mushroom barley stuffed in an acorn squash and topped with seasonal vegetables!

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Before the New Year I had the pleasure of meeting, interviewing and cooking with Chef Dustin Beckner of Quality Social, Downtown San Diego.

I had the idea to incorporate “Chef Inspired Dishes” into the blog a few months before and after working with Quality Social on several Boys & Girls Club Events, like the Scavenger Hunt this summer, I was able to set up an interview with their extremely talented chef.

I’ve broken the two dishes we cooked together into two different posts, so here is the first “Chef Inspired Dish” recipe for Vegetarian Barley Stuffed Squash. Also check out the Roasted Chicken recipe here!

Here’s a shot of the ingredients at Quality Social and my ingredients at home.  I was able to pick up a couple of ingredients from Suzie’s Farm at the Little Italy Mercato this weekend, which Chef Dustin mentioned is where they get a lot of their produce!

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Ingredients (serves 2)

  • 1 acorn squash
  • 3 tsp basil oil (divided)
  • 1/2 cup crimini mushrooms (chopped)
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots (sliced)
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts (steamed)
  • 1/2 cup broccolini
  • 1/4 cup spinach

Slice the squash in half, remove the seeds and place cut side up on a baking sheet.

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Place in a 350°F oven for 25 minutes.

If you have trouble cutting the squash in half via either strength of arm or power of knife (I think my problem was a little bit of both 😉 )  then place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.

While the squash is cooking, begin preparing the barley, risotto style.

Add 1 tsp of basil oil to a skillet over medium heat, add the chopped mushrooms and sauté for 5 minutes.  While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

Add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

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Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.

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While preparing the barley, put your multi-tasking pants on and prepare the vegetables.

Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

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At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish!

For the final step, drizzle an additional tsp of basil oil on top, then you’re ready to dig in!

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This was my version of the dish prepared at home!

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And this was Chef Dustin’s version that I photographed at Quality Social after he prepared it for me!

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Hopefully I made him proud with my re-creation of his delicious seasonal vegetarian dish!

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risotto style barley, mushroom barley, stuffed squash, barley squash, vegetable stuffed squash, winter vegetables, vegetarian dish, recipes, food

5 from 1 vote
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Vegetarian Barley Stuffed Squash

This Vegetarian Barley Stuffed Squash recipe combines a risotto style mushroom barley stuffed in an acorn squash and topped with seasonal vegetables!

Course Main Course, Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 2 people
Calories 377 kcal
Author Whitney Bond

Ingredients

  • 1 acorn squash
  • 3 tsp basil oil divided
  • 1/2 cup crimini mushrooms chopped
  • 1/2 cup barley
  • 2 cups vegetable stock
  • 1/2 cup carrots sliced
  • 1/2 cup pearl onions
  • 1 cup brussels sprouts steamed
  • 1/2 cup broccolini
  • 1/4 cup spinach

Instructions

  1. Slice the squash in half, remove the seeds and place cut side up on a baking sheet.

  2. Place into a 350°F oven for 25 minutes.

  3. If you have trouble cutting the squash in half place the whole squash in the oven for 10 minutes, remove, slice in half, then place back in the oven for an additional 15 minutes.
  4. While the squash is cooking, begin preparing the barley, risotto style.
  5. Add 1 tsp of basil oil to a skillet over medium heat, add the chopped mushrooms and sauté for 5 minutes. 

  6. While the mushrooms are cooking, heat the vegetable stock to a boil in another pot.

  7. Add the barley to the pan and begin ladling the stock 1/2 cup at a time into the mushrooms and barley until the liquid is absorbed (just like risotto!)

  8. Continue ladling the stock into the barley until they are soft to taste, about 15 minutes.
  9. While preparing the barley, also prepare the vegetables in another skillet.

  10. Add 1 tsp of basil oil to a skillet over medium heat, then add the brussels sprouts, carrots and pearl onions. 

  11. Sauté for 5 minutes, then add the broccolini and 1/4 cup of water to lightly steam the vegetables. 

  12. Cook for 2-3 minutes, then add the spinach and cook for an additional 1-2 minutes.

  13. At this point, the squash should be ready to come out of the oven, barley should be cooked perfectly and ready to fill the squash and the vegetables should be ready to top the dish.
  14. For the final step, drizzle an additional tsp of basil oil on top.