My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
When I became a vegetarian I adapted many of my old Mexican recipes to be meat-free. This is one of my more successful attempts. I say they are burritos but really you can make them enchiladas, tacos, use for chile rellenos...or just eat the quinoa with toppings and no tortilla! You can add or subtract chipotle for spiciness.
Marinate the shrimp in this fun mixture of garlic, ginger, and gound spices, then thread it on skewer and grill until lightly charred. Based on the recipe served at Ludacris' "Straits Atlanta." Leave time for 3 hours marinating.
Sugar Snap peas are delicious raw, and they taste just as good through the juicer. Gresh ginger adds an edge to the cooling melon and peas. You can chill the fruit in advance so you don't have to add ice.
This juice is great skin tonic, because avocadoes are good for the skin (lots of vitamin E!). The parsley, asparagus and orange are good cleansers. A much more affordable skin treatment than Oil of Olay! :-)
This recipe is designed to serve two people in individual dishes. You may expand the recipe to serve as many as needed, however. It's very easy and makes a lovely starter or gourmet course. Complement with salad.
The tomato sauce in this recipe also goes with my Spicy Pasta Casserole recipe, so you can make a batch ahead and use it for both these dishes. Both recipes are designed for two people, but can be doubled or tripled.