Halibut with Roasted Vegetables and Spicy Cilantro Sauce

yield: Serves 4

4 pounds butternut squash (about 2 medium)

1 pound beets (about 2 large)

1 medium onion

2 teaspoons vegetable oil

4 large garlic cloves

four 5-ounce skinless halibut fillets

Accompaniment: 

spicy cilantro sauce

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.

Homemade V8 Juice (Raw Recipe)

Serves: 2-3

Takes: 5 Minutes

Ingredients:

• 6 medium carrots
• 1 small beet (wash well)
• 3 large tomatoes
• 2 cups baby spinach (may increase if you like)
• 1/4 head cabbage
• 1 habanero pepper (or more to taste if you like it spicy)

• 1 red bell pepper
• 1 green bell pepper

• 3 stalks celery

• 1/4 sweet onion
• 1/2 garlic clove

• 3 kale leaves (a little goes a long way so be careful)

• chili pepper
• sea salt

Directions:

1. Juice all veggies, add chili pepper and salt to taste.

Borscht I

Serves: 8

Prep Time: 25 Min; Cook Time: 1 Hr; Ready In: 1 Hr 25 Min

Ingredients

6 cups water

3/4 tablespoon salt

1/2 cup finely chopped carrots

1/4 cup chopped green bell pepper

1 stalk celery, chopped

1 can peeled and diced tomatoes

1/2 cup chopped onion

1 1/2 cups finely shredded cabbage


1 bunch beets, quartered (3 beets)

3 potatoes, quartered

1/4 cup heavy cream (go to dairyfree.com for sub ideas)

1 tablespoon dried dill weed

1/4 teaspoon ground black pepper to taste

salt and freshly ground black pepper to taste

sour cream, as garnish (go to dairyfree.com for sub ideas)

Directions (I have modified these directions to save time.  Hope you enjoy--Jess)

1. Place first 8 ingredients in a large stock pot over high heat. Bring to a boil then reduce heat and let simmer. 
2. In a separate stock pot, bring potatoes and beets to a boil and cook until soft.  
3. Take out half the beets with a slotted spoon and dice.  Drain the rest of the beets and potatoes and place them in a bowl with 1 tablespoon of butter and the cream. Mash together until smooth.  
4. Add diced beets and beet/potato puree to stock pot with the rest of the veggies. Simmer until veggies are just tender but still firm. Reduce heat and simmer a few minutes more. Season with black pepper, and sour cream if desired. (I use Fage Greek yogurt instead of sour cream.  It has NO fat, and 23 grams per 1 cup, low in sugar, and has probiotics to boot.  It is sooooo good for you!  

Chicken Nuggets from Deceptively Delicious

You can make this dish vegetarian by subbing tofu for the chicken