Mediterranean Style Bean Salad

My all time favourite way of preparing vegetables is roasting them.  Depending on the vegetable, it could be a short or long process.  This salad includes roasted asparagus and grape tomatoes which really don’t take long at all.  Hence, a perfect weeknight meal.  If you follow Love and Lentils, you’ve probably realized my appreciation for simplicity, and I think that is seen in my meals as well.  Although this is so simple with few ingredients, the flavours are delicious together, and the best part is, you’ll have this on the dinner table in 25 minutes.  We had our bean salad with vegan smoked apple sage sausages by Field Roast (side note; best vegan sausages ever).  Not a single weird ingredient and absolutely delicious.  So, it was a lazy(ish) Monday…but it tasted amazing.

Mediterranean Style Bean Salad

Mediterranean Style Bean Salad

Serves 4-5

Ingredients:

  • 2 small 398 ml cans organic cannellini beans, drained and rinsed
  • 1 pound fresh asparagus, washed and trimmed
  • 1 pint grape tomatoes, rinsed
  • juice of 1 lemon
  • 2 tablespoons olive oil plus more for drizzling
  • 2 tablespoons fresh oregano, roughly chopped
  • kosher sea salt and freshly ground pepper to taste

Directions:

  • Preheat oven to 375ºF.
  • Place asparagus and grape tomatoes onto a baking sheet and drizzle with olive oil.  Sprinkle sea salt and freshly ground pepper overtop.

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  • Place asparagus and tomatoes in the oven and roast for 15 minutes, or until asparagus is slightly tender and browned.
  • Prepare your vinaigrette by combining olive oil, lemon juice, oregano and salt and pepper.  Mix with a fork to combine.
  • Chop the asparagus into 2″ long spears and combine in a large bowl with beans and tomatoes.  Top with vinaigrette and mix gently to combine.
  • Serve with grilled lemon wedges (I did this using a pan on the stove).
  • Enjoy!

Mediterranean Style Bean Salad

Roasted Butternut Squash + Sweet Potato Soup

I think my husband said it best tonight; right now, it’s all about sweaters and soup.  So many of us were sad to see summer end, but I personally can’t stand humid +30 temperatures in Montreal.  September brings with it changing colours, crisp temperatures, my birthday, fall fashion, and the best part, seasonal soups.  We don’t get tired of soups around here, we constantly whip up new creations and they’re usually meals on their own.  Tonight’s was so creamy and smooth, it was simply warming and delicious.  Butternut squash can be a bit of a pain to prepare for soup, so my favourite way to do it is by roasting it first.  Not only does it make the tough skin slip right off, but the roasting heightens the sweet and nutty flavours of the squash.  A nice added touch, also roasting the squash seeds and using them as a tasty garnish.

Roasted Butternut Squash + Sweet Potato Soup

Serves 6-8

Ingredients:

  • 1 butternut squash, sliced in half
  • 2 medium-sized onions, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 2″ piece of ginger, peeled and minced
  • 1 teaspoon ground cumin, plus a pinch more for seeds
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 4 cups vegetable stock
  • 3/4 cup coconut milk
  • 1 tablespoon olive oil plus more for drizzling

Directions:

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  • Preheat oven to 425°F.
  • Cut squash in half lengthwise and remove seeds using a spoon.  Rinse the seeds and remove as much pulp from them as you can then lay them out onto a baking sheet.  Drizzle olive oil over them along with a pinch of sea salt and ground cumin. Cook in oven for 5 minutes (careful not to burn them). Remove from heat and set aside.
  • Drizzle olive oil over squash and sweet potato, add a pinch of sea salt and pepper.  Place squash cut side down onto a baking sheet.  The sweet potatoes can be laid out onto the same baking sheet.
  • Cook sweet potatoes for approx. 20 minutes or until fork tender.  Cook squash for approx. 50 minutes, or until fork tender.  Remove from oven and let cool for a few minutes.

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  • In a large pot, heat olive oil over medium heat.  Add onion and ginger and sauté for 5 minutes or until onions are translucent.
  • Now that the squash has cooled slightly, remove the peel, roughly cut the squash into large cubes and add into the pot along with the sweet potato.
  • Add vegetable stock and bring to a boil.  Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.
  • Using a handheld blender, purée the soup.  Add coconut milk and stir.
  • Garnish with roasted squash seeds and serve.
  • Enjoy!

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