Keith’s “4 step” Baked Butternut Squash

contributed by Keith Ahrens Slice the Butternut squash lengthwise into two pieces. Spoon out the seeds. Lay the squash side by side with the flesh side up. Rub with a little extra virgin olive oil. Sprinkle with a little kosher salt and fresh ground pepper. Bake in the oven at 375 for about 60 - 80 minutes. The longer it stays in the oven, the softer it gets. Download … [Read more...]

Cooked Beet Greens with Mediterranean Dressing

contributed by Darcy W. Ingredients Beet greens (the top of a beet bunch) cut into 1-2 inch pieces. Pot of boiling water 1/8 Cup olive oil 1/8 Cup lemon juice 1-2 Cloves of garlic minced Instructions While the water is boiling, stir the olive oil, lemon juice and minced garlic together and let sit. Cook the beet greens for exactly 3 minutes in the boiling water. The boiling … [Read more...]

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