New Year's Dinner

ACORN SQUASH BOWLS

INGREDIENTS
Acorn Squash, 2 Green Lentils, 1 c Quinoa, 1 c Garlic, 2 cloves - minced Red Onion, 1 small - diced	Olive Oil, 1 Tbsp + 1 Tbsp, separate Pumpkin Seeds, ¼ c - shelled Dried Cranberries, ¼ c Lemon, 1	Vegetable Broth, 1 c Basil, 1 tsp Thyme, ½ tsp Spring Onion, 1 stalk - finely chopped
DIRECTIONS
Preheat oven to 400°. Line baking sheet with parchment paper. Zest lemon and sit to the side. Juice lemon and sit to side (juice will be used for zoodles). Cut squash in half, scoop out the seeds, and lay flesh side down on baking sheet. Drizzle with 1 Tbsp of olive oil. (Put a little oil on the flesh side also, so that it doesn’t stick to the pan). Place in oven and let cook for 45 minutes. Rinse quinoa and bring to a boil over medium-high heat for 7 minutes, then reduce heat and let simmer uncovered until vegetable broth is absorbed. While quinoa is cooking, warm oil, basil, and thyme in skillet over medium low. Saute pumpkin seeds, onions, and garlic. Add dried cranberries to pan for the last few minutes of sauteeing to bring out flavor. When quinoa is finished cooking, combine mixture along with lemon zest. When squash is finished baking, stuff with quinoa mixture and garnish with chopped spring onion. Enjoy!

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LEMON GARLIC ZOODLES

INGREDIENTS
Zucchini, 1 large Olive Oil, 2 Tbsp Lemon Juice, 3 tsp Baby Spinach, 2 c	Sage, 1 tsp Rosemary, ½ Tbsp Crush Red Pepper, ½ tsp Pink Himalayan Salt, ½ tsp
DIRECTIONS
Peel zucchini, then use peeler or spiralizer to make noodles In a skillet, over medium heat, warm oil and spices. Lightly sauté spinach, then add zoodles. Cook for 5 minutes, or until zoodles are tender. When noodles are finished, toss in lemon juice. Mix thoroughly and Enjoy!

PHOTO CREDIT: RAWPIXEL.COM

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SHIITAKE BRUSSEL SPROUT SOUP

INGREDIENTS
Couscous, ½ cup Portobello Mushrooms, 1 lb (sliced) 2 Garlic Cloves, chopped Yellow Onion, 1 small - diced Brussel Sprouts, 1 lb - cut in half Celery, 3 stalks - chopped	Olive Oil, 2 Tbsp Vegetable Broth, 3 c Turmeric, 1 tsp Italian seasoning, 1 Tbsp Sage, 1 tsp
DIRECTIONS
Bring couscous and celery to boil in a pot with vegetable broth. Cover and let cook for 5 minutes. Remove from heat, stir thoroughly, and let simmer on low. In your skillet, warm oil with Italian seasoning and sage over low heat. Sauté onions and garlic until onions are clear. Rinse mushrooms, and add to skillet. Add turmeric and increase heat, then sauté for 15-20 minutes, adding brussel sprouts during the last 5 minutes. When finished cooking, pour into broth with celery and couscous. Up heat to medium and let cook for 15-20 minutes. Enjoy!

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