A Healthy Meal for a Hot Autumn Night

It may be fall, but the thermometer is still saying it’s summer. All I want to do is make soups and stews, but I can’t stand to be in the kitchen. So I’ve come up with an easy dinner to help ease the transition from summer to fall in your kitchen.

Butternut Squash Minestrone

This is a compromise between the light, brothy soups of the summer and the hearty, thick stews and soups of the winter. It is, I promise, delicious, and it’s fast and healthy, too!

Ingredients

1 small yellow or white onion, diced
2 medium carrots, peeled and diced
1 rib celery, diced
2 to 4 cloves garlic, peeled and smashed
2 tablespoons olive oil
6 cups low sodium chicken or vegetable broth
20 ounces pre-diced butternut squash
1 zucchini, diced
1 tablespoon tomato paste
1 15-ounce can white beans, drained and rinsed
1 bunch of sage, leaves removed and roughly chopped
2 sprigs fresh thyme, leaves removed
salt and pepper to taste
dash of hot sauce

Directions

In a large pot over medium heat, sauté the onions, carrots, celery, and garlic in the olive oil for about 4 minutes, or until the onion is translucent. Add in the rest of the ingredients and bring to a simmer. Simmer for about 20 to 25 minutes, or until the butternut squash is tender. Serve with a salad (see below) and some crusty bread for a great dinner. Serves 4.

Mi

Pear and Prosciutto Salad

I love this salad. So many flavor profiles. If your family doesn’t do blue cheeses, you can substitute shave Parmigiana Reggiano or Gruyere.

Ingredients for the Salad

1 bag baby arugula
2 ripe pears, seeded and sliced
2 ounces thinly sliced prosciutto, diced
2 ounces crumbled blue cheese (I’m a sucker for a good Roquefort)
Pomegranate seeds or toasted walnuts to garnish

For the dressing

¼ cup cider vinegar
¼ cup maple syrup
1 tablespoon whole-grained mustard
1 small shallot, peeled and minced
½ teaspoon dried tarragon
salt and pepper to taste
¾ cup extra-virgin olive oil

Directions

For the salad:

Place all the ingredients in a large bowl.

For the dressing:

Place all the ingredients in a jar with a tight-fitting lid and shake well.

To finish:

Add about ¼ cup of the vinaigrette to the salad and toss to coat. Taste and if you need more dressing, add it a little at a time. Serve immediately. The dressing will keep in the fridge for about 5 days. Serves 4.