It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.
With my move to Maine and recovery from My Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. That, and I have not so great wifi in my current location and I am sans laptop
Anyway, this meal was thrown together (typical Bodhi Life style with no real planning involved ;)) and turned out to be FANTASTIC!
Roasted Fennel & Veggies
1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric
Method (this can all be done in the same casserole dish):
For the acorn squash
Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.
For the parsnips
Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).
For the kale
Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).
For the fennel
Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).
Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.
Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!