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This dish is all about the veggie. The sauce that brings it altogether, that is usually coming directly from a can of gelatinous mushroom soup, is actually a cauliflower sauce base with almonds. The roasted garlic, saute of mushrooms and crispy onion topping gives a huge boost of flavor and makes the dish more reminiscent of the classic Thanksgiving side.
Let’s face it. Spaghetti Squash is not that glamorous. As my husband laid complaints about the humble vegetable’s lack of interest, I proclaimed I would make the sexiest spaghetti squash dish. Ever. As summer comes to an end figs grace us with their presence just as winter squash peeks out. The combination seemed irresistible and I hope you agree that spaghetti squash has never been so stylish. If you can’t find fresh figs- just rehydrate dry figs in a dish of steamy hot red wine or broth.
A yogurt herb dressing laces through spring greens, slivered beets and radishes with a handful of slivered almonds, feta and golden raisins for good measure. Mix and match the vegetables you have available and eliminate the raisins or nuts if they are not for you. Your favorite creamy yogurt herb dressing will do, but for this spring recipe we prefer the Creamy Spring Onion Dressing
Yogurt dressing is lightly sweetened while chunks of dates and nuts add interesting texture. Use any of your favorite winter fruit. If adding banana, add at the very last minute.
This creamy, bright with ginger dressing coats shreds of kale. Add a handful of nuts to complete the package. A fine microplane grater helps when shredding the ginger and the lemon zest. If using the microplane for the ginger, use half of the amount. The juicy shreds are potent! Start with about a 1 inch piece of ginger. If you do not have a microplane you can peel the lemon and finely mince the ginger. A blender will help get the job done as well.
