1 large butternut squash (approximately 3 lbs.)
1 Tablespoon extra-virgin olive oil
2 Tablespoons unsalted butter, cut into pieces*
Fresh sage or oregano leaves, about 6 sage leaves or oregano leaves from 2 stems (can substitute with 1 teaspoon dry herbs)
2 garlic cloves, crushed
1 Tablespoon fresh lemon juice
Salt and pepper to taste
Cut neck off from squash.
Resting squash on its base, may have to slice 1/2 inch off bottom, cut squash lengthwise in half, creating two steaks.
Heat oil in large heavy skillet (cast iron is great) over medium heat.
Cook squash steaks, turning every 3 minutes, until browned on both sides and fork-tender, approximately 15 minutes.
Add butter, herbs and garlic, tilting pan to pool the butter on one side.
Use large spoon to continually baste steaks with butter.
Baste until butter is no longer bubbling, approximately 1 minute.
Remove from heat.
Stir in lemon juice; season with salt and pepper.
*Note: can substitute with non-dairy butter
Inspired by a recipe from Bon Appetit
5 cups (1 inch) cut green beans (about 1 pound)
3 cups thinly sliced onion
6 garlic cloves, minced
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon non-dairy butter
2 tablespoons balsamic vinegar
1 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups cherry tomatoes, halved
1/4 cup (1 ounce) grated Parmesan cheese, vegan
Preheat oven to 400°F.
Cook green beans in large pot of boiling water for 3 minutes. Drain and rinse under cold water; set aside.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add onion and next 5 ingredients (onion through butter).
Saute 8 minutes or until lightly browned, stirring frequently. Stir in vinegar, basil, and oregano; cook 2 minutes. Remove from heat.
Arrange beans in an 11 x 7 inch baking dish coated with cooking spray. Top with onion mixture.
Arrange tomatoes on top of onion mixture, and sprinkle with cheese.
Bake for 35 minutes or until the cheese is lightly browned.
Note: This slightly sweet vegetable dish takes its name from the French term for mixed vegetables prepared gratin-style.
2 teaspoons olive oil
1 small onion, chopped
2 garlic cloves, chopped
2 – 14 1/2 ounce cans vegetable broth
15 ounce can diced tomatoes
15 ounce can cannellini beans, drained
15 ounce can kidney beans, drained
½ cup small pasta
½ pound spinach leaves, coarsely chopped
½ teaspoon salt
Freshly ground black pepper
Pinch of oregano, optional
Heat oil in a large stockpot over medium heat.
Add the onion and garlic. Cook, stirring occasionally for 3-5 minutes.
Add broth, tomatoes, beans and pasta. Cook for 15 minutes. Stirring occasionally.
Add spinach, salt and oregano.
Add more salt and pepper to taste.
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