Squash + Fennel = Delicious Choice

I have mentioned my addiction to farmer's markets and fresh produce before, but it's a very creative addiction too. I was trying to find a use for acorn squash and some fennel bulbs that were going bad and I came across this wonderful recipe. It combines both ingredients plus a few other fun things and next thing you know, you have a delicious side dish coming out of the oven.

Spiced Squash with Fennel
(courtesy of Epicurious, slight changes by me)

1.5 pounds squash (I used acorn, but the original called for butternut)
2 fennel bulbs
1 large onion
3 tbls olive oil
2 tsps cumin
1 tsp cinnamon
1 tsp chili powder
1 tsp tummeric

1. Preheat oven to 450.
2. Trim and cut squash, fennel, and onion into wedges of about equal size. Make sure to peel and seed the squash first.
3. Combine squash, fennel, and onion on a sheet pan and toss with oil and spices and salt and pepper as needed.
4. Roast until veggies are tender and lightly browned tossing once. Should take around 45 minutes.

On another note a few coworkers have been handing out baked goods for the holidays. The treats are mediocre at best, but I know they mean well. Most of my coworkers know that I'm a foodie and am planning on a career in the culinary world. Of course they all want me to try grandmas famous cookie recipe or the best muffins ever and I can only say that I will try them later so many times. I'm not a good liar, so I have to practice saying how delicious it was to everyone (I imagine a really good roast chicken or pasta recipe to get the right face).

But here's my question, I was planning on bringing some goodies, but now I'm not sure. I don't want to one-up them or anything, but I want to share some delicious treats of my own. Either way, based on what I'm receiving, I don't think my lemon anise biscotti or nutmeg sugar cookies will be a big hit. But it's the thought that counts, right? So do I bring the baked goods and hope that nobody thinks I'm trying to show off my skills? Or do I just keep them at home and just give a card with something like a piece of Godiva chocolate tapped to it?

Kale Chips

Dear blog world, sorry about the delays in posting. I have a computer that needs love, but no time to bring it in. Plus I know I will have to part with good ol'Lappy for a few days or few weeks and I have horrible separation anxiety. Hopefully I can gather the courage to drop it off and last until I get it back. But onto more important things.... KALE!

I used to hate kale. The mere mention of this four letter word would cause me to make faces of disgust! But alas, I have seen the light at the end of the tunnel and that light is in the form of kale chips. If you know me, you know I'm a fan of roasting everything veg. I make amazing roasted tomatoes and multiple versions of sweet potatoes. Roasted asparagus has become such a staple in my family that it can be found once a week as soon as they show up at the farmer's market. The kale was beyond cheap this week at the market, so I picked some up and gave it another go.

I was in the city all day doing testing (yay for further education!) so I wanted to make something quick and easy to go with my leftovers from yesterday's grilling extravaganza. They take about thirty minutes and need almost no attention. Perfect amount of time to down two glass of good wine to forget about all the testing earlier.

Kale Chips

1 bunch of kale (I had curly, but any kind will do)
1-3 tbls of extra virgin olive oil
1 tbls coarse sea salt
ground black pepper to taste

-Remove stem and rib from kale leaves and chop (or rip if very stressed...) to about 3 inch pieces
-Toss kale, oil, salt, and pepper and put on sheet lined with parchment
-Cook at 300 for about 30 minutes, tossing half way. They will be completely crispy with no soft spots when done

I served this with a fatty dipping sauce

1/2 cup good mayo (I'm in LOVE with the Trader Joe's reduced fat version, it's vegan!)
zest of one lemon
juice of two lemons
spring of fresh thyme
pinch of pink salt
ground pepper to taste

-mix and serve!