xiaoxl/recipe_data huggingface dataset:
Chewy White Chocolate Chip Gingerbread Cookies
Category: desserts
By Mickie Lear

These cookies will rock your world and leave your friends begging for more. I must've made them 100 times before finally perfecting them. Great for the holidays!

Ingredients:
¾ cup butter
1 cup white sugar
1  beaten egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon nutmeg
½ teaspoon salt
1 (12 ounce) package white chocolate chips
½ cup white sugar, for rolling

Directions:
Beat together the butter with 1 cup of sugar in a mixing bowl until the mixture is smooth, and stir in beaten egg and molasses. In another bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt; stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips. Refrigerate dough for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Scoop up a generous spoonful of dough, and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet, and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies. Bake the cookies in the preheated oven until lightly browned, 10 to 15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

Prep time: 20 mins
Cook time: 10 mins
Total time: 1 hr 30 mins
Yields: 2 dozen

Calories: 230.9
Fat: 11.1 g
Saturated fat: 6.7 g
Carbohydrates: 31.2 g
Sugars: 22.4 g
Dietary fiber: 0.4 g
Protein: 2.4 g
Cholesterol: 26 mg
Sodium: 213.7 mg
Thai Slaw Dressing


Ingredients:
coconut milk, fish sauce, lime juice, lime, zest of, brown sugar, pepper, salt

Directions:
1	 In a medium bowl, mix all ingredients together well., 2	 Pour over your favorite cabbage or broccoli slaw.
Hot Chocolate Cookies


Ingredients:
all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, eggs, low-fat milk, vanilla, marshmallows, confectioners' sugar, unsalted butter, low-fat milk

Directions:
Preheat oven to 350
In a medium bowl, whisk together flour, cocoa mix, baking soda and salt.
In a large mixing bowl, beat together butter and sugar until creamy. Add the eggs, one at a time, mixing until combined after each. Mix in milk and vanilla. Add the dry ingredients and mix just until combined.
Using a teaspoon cookie scoop, drop the dough onto parchment lined baking sheets. Bake until the cookie are set, about 8 minutes. Remove and carefully place a marshmallow, cut side down, in the center of each cookie. Place back in the oven and continue baking until the marshmallow begins to look puffy, about 1 to 2 minutes. Remove and let cookies sit on the baking sheet for 1 minute before moving them to a wire rack to cool completely.
To make the glaze: Place confectioners' sugar in a medium bowl. In a small saucepan, add butter, milk and cocoa. Cook over medium heat until the mixture comes to a boil - let cook for 1 minute. Remove from the heat and let cool for 5 minutes. Pour mixture into the bowl of confectioners' sugar and beat until creamy.
Immediately spoon a little of the glaze over each of the cooled cookies.
Bourbon Whiskey BBQ Sauce
Category: side-dish
By Kevin

This is a barbecue sauce recipe using Kentucky bourbon whiskey. For best results, refrigerate for a day or two, allowing the flavors to blend.

Ingredients:
½  onion, minced
4 cloves garlic, minced
¾ cup bourbon whiskey
½ teaspoon ground black pepper
½ tablespoon salt
2 cups ketchup
¼ cup tomato paste
⅓ cup cider vinegar
2 tablespoons liquid smoke flavoring
¼ cup Worcestershire sauce
½ cup packed brown sugar
⅓ teaspoon hot pepper sauce, or to taste

Directions:
In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce. Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Yields: 4 cups

Calories: 107.3
Fat: 1.8 g
Saturated fat: 0.3 g
Carbohydrates: 16.6 g
Sugars: 14.6 g
Dietary fiber: 0.4 g
Protein: 0.8 g
Sodium: 629.4 mg
Minted Lamb Shanks


Ingredients:
lamb shanks, mint sauce, liquid honey, gingerroot, soy sauce, brown sugar

Directions:
Preheat oven to 160°C.
Place all glaze ingredients in a bowl; mix well.
Line a roasting pan with foil leaving a generous overhang.
Place the lamb shanks in pan & brush generously with glaze reserving any remaining glaze.
Fold over and seal foil so that shanks are completely enclosed.
Cook in oven for 1 1/2 - 1 3/4 hours.
Uncover shanks and baste with remaining glaze.
Return to oven for a further 30 - 40 minutes or until shanks are tender, baste with glaze in the pan 3 or 4 times.
Epic Egg Brunch


Ingredients:
chorizo sausage, onion, garlic cloves, black beans, chopped tomatoes, fresh thyme sprigs, paprika, cayenne, oregano, apple cider vinegar, eggs, bacon, maple syrup, garlic cloves, fresh thyme sprigs, butter, olive oil, sweet potatoes

Directions:
Preheat your oven to 400 degrees F. Combine all the mushroom ingredients in a bowl and roast in the oven for 15-20 minutes or until slightly golden.
Start by adding chorizo to a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain off the fat and reserve into a bowl.
Add the garlic and onion to the pan and caramelize for 5-7 minutes before adding in the back beans, tomatoes, herbs & spices, the vinegar, salt and pepper, simmer for 10 minutes with a lid on a low heat. Set aside.
Meanwhile, start your bacon in a cold pan then add to the stove top on a medium-high heat, rendering the fat and cooking for 5-7 minutes. Drain fat into the same bowl as the chorizo oil, then add the maple to the pan, being sure to coat every bacon rash. Cook for 2 minutes.
In a bowl combine 1 tablespoon of olive oil, a pinch of salt and pepper and the sweet potato, transfer to a lined baking tray and roast for 18-25 minutes or until golden. Transfer to a skillet on a stove top and drizzle in the chorizo and bacon oil and toss until crispy, about 5 minutes.
Back to the bean mix, create six craters with your spoon and carefully crack an egg into each crater. Pop the lid on and set back on the heat allowing the eggs to poach for 5-7 minutes.
Zucchini & Carrot Muffins


Ingredients:
eggs, granulated sugar, brown sugar, vanilla extract, all-purpose flour, wheat flour, baking soda, baking powder, salt, ground cinnamon, zucchini, carrot, walnuts, raisins

Directions:
Heat oven to 375°.
Line muffin tin with 12 paper liners.
In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.
Combine the flour, soda, baking powder, salt and cinnamon;.
add to the wet ingredients; stirring until blended.
Fold in the shredded zucchini and carrots.
If the mixture looks a bit dry add the Orange Juice. Mine looked dry so I did.
Fill muffin cups about 3/4 full.
Bake for 20 minutes.
Pandemic Drumsticks


Ingredients:
dark soy sauce, garlic, Dijon mustard, cayenne pepper, paprika, dried rosemary, dried tarragon, fresh parsley leaves, green onions, chicken drumsticks, salt

Directions:
To make the marinade, mix together in a small bowl the first eight (8] ingredients.
Then add a pinch each of the rosemary, tarragon, Old Bay, and the Dukkah blend. Chop the parsley and green onion and mix well.  This should yield about 1/3 cup. This can be stored overnight in the refrigerator.
Salt the drumsticks and place them in a shallow dish.  After about an hour, add the marinade and toss.  Let the chicken marinate for at least 20 minutes.
Preheat oven to 425°.  Spray a rimmed baking sheet with the cooking spray.  Or line a cookie sheet with aluminum foil and spray with the cooking spray.  Cook approximately 40 minutes or until chicken reaches 165°.
Cheesy Butternut Squash Pasta Sauce
Category: side-dish
By SPEARL20

I had some leftover cooked butternut squash and and made this savory pasta sauce.  It is tasty over ravioli or any whole grain pasta.  Your squash should be very soft to begin with.  I generally steam my squash in a slow cooker for 4-5 hours.

Ingredients:
2 ½ cups butternut squash, peeled and cut into 1/2-inch cubes
1 tablespoon olive oil
1 tablespoon butter
⅓ cup onion, finely chopped
3 cloves garlic, minced
⅓  apple, peeled and chopped
1 cup chicken broth
⅓ cup milk
⅓ cup  Italian cheese blend (Parmesan, Asiago, and Romano)
salt and ground black pepper to taste

Directions:
Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups. Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.

Prep time: 20 mins
Cook time: 35 mins
Total time: 55 mins
Yields: 4 cups

Calories: 101.9
Fat: 6.3 g
Saturated fat: 2.8 g
Carbohydrates: 10.1 g
Sugars: 3.1 g
Dietary fiber: 1.5 g
Protein: 2.7 g
Cholesterol: 11.1 mg
Sodium: 76.6 mg
Cottage Cheese Mango Strawberry Salad With Flaxseed


Ingredients:
cottage cheese, strawberry, mango, flax seeds

Directions:
Place 1/2 cup cottage cheese in a bowl/glass.
Sprinkle with 1 1/2 tablespoons flaxseed.
Add 1/4 cup sliced strawberries.
Top with 1/4 of the diced mango.
(Here is an easy way to dice mango:  cut the mango in half with a sharp knife, about 1/4 inch off center to miss the flat seed in the middle.  With a sharp paring knife, cut parallel slices being careful not to cut through the skin.  Turn and cut parallel slices to make cubes.  Turn the mango inside out and gently cut out the cubes.].
Repeat layers with cottage cheese, flaxseed, strawberries and mango.  Enjoy!
Banana-Blueberry Bread Machine Bread


Ingredients:
buttermilk, egg, margarine, butter, bread flour, sugar, salt, bread machine yeast, dried tart cherry

Directions:
"Follow the directions given with your own personal bread machine for adding ingredients."
Surf & Turf Spinach Roll Ups


Ingredients:
fat-free mayonnaise, nonfat plain yogurt, dill weed, frozen chopped spinach, shrimp, flour tortillas

Directions:
In a large bowl, combine mayonnaise and spices., Mix well., Stir in spinach until well blended., Add dried beef and crab meat., Divide evenly and spread over the 12 tortillas., Roll each tortilla up jelly-roll style., Wrap tighly with plastic wrap., Refrigerate overnight to allow the flavors to meld., To serve, slice each tortilla into 6 slices and arrange on a platter.
Our Favorite Twice Baked Potatoes


Ingredients:
baking potatoes, bacon, sour cream, milk, butter, salt, pepper, cheese, green onions

Directions:
Preheat oven to 400°F and bake potatoes for 1 hour.
Allow potatoes to cool 10-15 minutes.
Cut potatoes in half and scoop out flesh and place in a medium bowl.
Put potato skins aside.
Add sour cream, butter, milk, half of the bacon, 1/2 of the cheese and 1/2 of the green onions to the potato flesh and mix well.
I do use my hand mixer, but be very careful not to overmix as it will turn pasty.
Scoop potato mixture back into the skins and top with remaining bacon, cheese and onions.
Bake at 350°F for 20 minutes if baking right away.  If you are making ahead then they should bake longer- about 30-40 minutes.
Pecan Praline Cookies
Category: desserts
By EVANSDL

Simple, but out of this world!

Ingredients:
35  graham crackers
1 cup packed brown sugar
1 cup butter
¼ teaspoon cream of tartar
1 cup chopped pecans

Directions:
Preheat oven to 325 degrees F (170 degrees C). Place crackers on 10x15-inch sheet cake pan, covering bottom. Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers. Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 35 pieces

Calories: 151.2
Fat: 8.9 g
Saturated fat: 3.7 g
Carbohydrates: 17.4 g
Sugars: 10.6 g
Dietary fiber: 0.7 g
Protein: 1.3 g
Cholesterol: 13.9 mg
Sodium: 123.8 mg
Broccoli and Stuffing Casserole


Ingredients:
fresh broccoli florets, eggs, onion, mayonnaise, butter, cheddar cheese

Directions:
Preheat oven to 350 degrees.
Lighlty grease a 9x13 inch baking dish.
Cook broccoli in a large pot of salted boiling water until just slightly tender, Drain.
In a large bowl, combine eggs, onion, mushroom soup and mayonnaise.
Place a layer of broccoli in the prepared baking dish.
Pour mayonnaise sauce over broccoli.
Spread stuffing mix over the sauce.
Drizzle
butter or margarine over all and top with shredded cheese.
Bake at 350 degrees for 30 minutes.
Shrimp and Corn Salad


Ingredients:
corn kernels, cherry tomatoes, jicama, scallions, fresh lime juice, honey, ground cumin, olive oil, kosher salt, black pepper

Directions:
In a large bowl, combine the corn, tomatoes, jicama (if using], shrimp, pumpkin seeds, and scallions.
In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
It's good cold or at room temperature.
Savory Cherry Sauce


Ingredients:
fresh cherries, water, water, dry red wine, honey, maple syrup, red wine vinegar, fresh thyme leave, dry mustard, salt, cornstarch

Directions:
"Combine cherries, 3 tablespoons water and all remaining ingredients except cornstarch and 1 tablespoons water.  Cover and simmer gently 10 minute  Combine reserved water and cornstarch.  Stir into cherry mix.  Cook and stir until thickened (1 min.]."
Pb&j Sandwich


Ingredients:
"peanut butter"

Directions:
Spread 3 slices of bread with peanut butter.
Spread jelly on top of that (I know it's a bit messy but it tastes so much better than putting it on the other slice].
Top with other piece of bread.
Cut into either 2 or 4 triangles each.
Serve.
Dublin's Balsamic Vinaigrette


Ingredients:
olive oil, water, salt, oregano, sugar, black pepper, walnuts

Directions:
"mix oil and vinegar well then add spices."
Bed & Breakfast Baked Eggs


Ingredients:
eggs, 1% low-fat milk, sugar, colby-monterey jack cheese, reduced-fat cream cheese, low fat cottage cheese, butter, flour, baking powder

Directions:
Mix together the eggs, milk and sugar; add the cheeses and butter, followed by the flour and baking powder.
Pour into a greased 9x13 pan.
Refrigerate until needed.
Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.
Applesauce Raisin Chews


Ingredients:
margarine, brown sugar, applesauce, egg, vanilla, all-purpose flour, baking soda, ground cinnamon, salt, Quaker Oats, raisins

Directions:
Heat oven to 350°F.
In large bowl, beat margarine and sugar until creamy. Add applesauce, egg and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Add oats and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets or baking stone.
Bake 11 to 13 minutes or until light golden brown. Cool 1 minute on cookie sheets or stone; remove to wire rack. Cool completely.
Store tightly covered.
Honey Mustard Crispy Chicken Wrap
Category: trusted-brands-recipes-and-tips
By Mazola

Use crushed, crisp rice cereal squares instead of panko crumbs with gluten-free wraps for a gluten-free version!

Ingredients:
1 pound boneless skinless chicken breasts
1  egg
1 cup panko crumbs
½ teaspoon Spice Islands® Fine Grind Sea Salt
¼ teaspoon Spice Islands® Fine Grind Black Pepper
½ teaspoon Spice Islands® Garlic Powder
½ teaspoon Spice Islands® Onion Powder
¼ cup Mazola® Corn Oil
8 slices bacon, cooked and crumbled
2 cups shredded lettuce
1 cup red grapes, halved
½ cup shredded Cheddar cheese
3  green onions, thinly sliced
⅓ cup sliced almonds
6 (10 inch) sun-dried tomato tortillas
½ cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
2 tablespoons honey
½ tablespoon lemon juice

Directions:
Pound chicken breasts, one at a time in a resealable freezer bag, until about 1/2-inch thick. Lightly beat egg in a shallow bowl. Combine panko crumbs, salt, pepper, garlic powder and onion powder in a separate shallow bowl. Dip chicken breasts in egg until coated, drip off excess, and dip in panko mixture. Press chicken into crumbs until fully coated. Heat oil in a large skillet on medium high heat. Transfer chicken to pan and cook about 2 to 3 minutes per side or until chicken is brown, crispy and fully cooked. Transfer to a plate and cut into strips. Honey Mustard: Combine mayonnaise, yellow mustard, Dijon mustard, honey and lemon juice in a small bowl. Combine desired amount of chicken, honey mustard, bacon, lettuce, grapes, shredded cheddar cheese, green onions and sliced almonds in tortillas. Wrap up and serve.

Prep time: 20 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 6 wraps

Calories: 897
Fat: 57.6 g
Saturated fat: 13.9 g
Carbohydrates: 65.3 g
Sugars: 13 g
Dietary fiber: 4.1 g
Protein: 35.2 g
Cholesterol: 119.3 mg
Sodium: 1411.4 mg
Roasted Beets with Goat Cheese and Walnuts
Category: salad
By Chef John

Beautiful, sweet, twice-roasted beets and baked goat cheese with crunchy nuts and slightly bitter greens is my idea of an easy, healthy, beautiful fall lunch! Or dinner, or breakfast, or brunch. Serve with toasted walnut bread.

Ingredients:
½ cup chopped walnuts
1 large beet, top and bottom trimmed and beet greens retained
1 tablespoon walnut oil, or more to taste
2 ounces soft goat cheese
kosher salt and freshly ground black pepper to taste
2 tablespoons champagne vinegar
1 cup reserved beet greens, cut into very thin slivers
2 teaspoons chopped fresh chives

Directions:
Preheat oven to 275 degrees F (135 degrees C). Spread walnuts onto a baking sheet and toast in the preheated oven until the nuts turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully because they burn quickly. Set walnuts aside to cool to room temperature. Turn oven up to 375 degrees F (190 degrees C). Crinkle up a piece of aluminum foil and place it into an oven-safe dish (such as a pie dish) to act as a disposable rack. Place beet onto foil. Bake in the preheated oven until the beet just starts to turn tender, about 45 minutes. Wrap beet in aluminum foil and let cool to room temperature. Turn oven temperature up to 400 degrees F (205 degrees C). Peel beet with a sharp paring knife; peel skin from beet. Cut beet in half and cut halves into thick half-moon-shaped slices. Drizzle walnut oil in a baking dish and brush oil over the bottom of the dish; arrange beet slices in the dish in a single layer. Crumble goat cheese into the empty spaces and over beets. Sprinkle with kosher salt and black pepper. Bake beet and cheese in oven until beet pieces are sizzling and the edges of the cheese are slightly browned, about 15 minutes. Cool slightly, about 10 minutes. Drizzle warm beet and cheese with vinegar and top with roasted walnuts, beet greens, and chives. Serve warm.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 45 mins
Yields: 2 servings

Calories: 422.5
Fat: 35.1 g
Saturated fat: 8.3 g
Carbohydrates: 19 g
Sugars: 10.1 g
Dietary fiber: 6.2 g
Protein: 13.1 g
Cholesterol: 22.4 mg
Sodium: 487.2 mg
Sausage-centered Hamburger Rolls


Ingredients:
beef, apple, green onions with top, egg, salt, cinnamon, brown and serve sausages, flour, instant beef bouillon, water, clove

Directions:
Mix the meat, apple, onion, egg and seasonings together.
Divide the mixture into 10 equal parts.
Mold each part around a sausage link, sealing the ends.
Brown the meat rolls in a large skillet over medium heat.
Remove the meat rolls.
Pour all but 2 Tbls of the fat from the skillet.
Stir the flour into the remaining fat.
Cook over low heat, stirring constantly, until the mixture is thick and bubbly.
Stir in the bouillon and water.
Heat to boiling, stirring constantly and then reduce the heat.
Return the meat rolls to the skillet; cover and simmer for about 15 minutes.
NOTE: Buttered noodles are a good "go-with" for this zesty dish.
Jamaican Rice and Peas
Category: world-cuisine
By In the Kitchen with Iesha

This quick one-pot version of Jamaican rice and peas opts for kidney beans, with a kick from Scotch bonnet peppers and red pepper flakes.

Ingredients:
2 cups uncooked jasmine rice
1 tablespoon olive oil
3 cloves garlic, minced
3  green onions, chopped
3 sprigs fresh thyme leaves
1 (28 ounce) can kidney beans, drained
2 cups chicken stock
1 (14 ounce) can coconut milk
1  Scotch bonnet pepper, stemmed
1 tablespoon salt
1 teaspoon brown sugar
1 teaspoon ground black pepper
1 teaspoon red pepper flakes
½ teaspoon ground allspice
½ teaspoon cayenne pepper

Directions:
Rinse rice in a fine strainer. Heat oil in a large 5-quart saucepan over medium heat. Add garlic, green onions, and thyme; cook until wilted, about 2 minutes. Add the rice, kidney beans, stock, coconut milk, Scotch bonnet pepper, salt, sugar, black pepper, red pepper flakes, allspice, and cayenne pepper. Bring to a boil, uncovered. Reduce heat to low and cover. Simmer until rice is tender and liquid has evaporated, about 20 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 cups

Calories: 391.1
Fat: 13 g
Saturated fat: 9.6 g
Carbohydrates: 60.1 g
Sugars: 1.1 g
Dietary fiber: 9.3 g
Protein: 10.7 g
Cholesterol: 1.5 mg
Sodium: 1385.8 mg
Carolina Gold Rice Pudding


Ingredients:
salt, sweetened condensed milk, butter, raisins, vanilla, nutmeg, sugar, cornstarch, fresh lemon juice, butter

Directions:
Put the rice in the top of a double boiler set over simmering water.
Add the salt and 3 cups of boiling water.
Cover and cook until the rice is tender, about 30 minutes.
Stir in the condensed milk, butter, and raisins.
Cook, stirring frequently, over simmering water until the pudding thickens slightly, about 20 minutes.
Remove the pot from the heat and stir in the vanilla and nutmeg.
Spoon the pudding into individual custard cups and refrigerate until ready to serve.
Invert puddings onto chilled plates and serve with fruit sauce.
For the fruit sauce:
Combine the orange juice, sugar, and cornstarch in the top of a double boiler.
Cook the mixture over simmering water until it thickens.
Remove the pot from the heat and stir in the lemon juice, butter, rum extract, and stewed fruit.
Serve warm over rice pudding.
Quinoa, Butternut Squash, and Kale Salad
Category: salad
By Jessipes

This is a go-to type of recipe I use a lot. The seasonings are pretty great and can be used for sweet potato fries and a fish marinade too. You can vary this recipe by adding your favorite grain, or bean! You can also use whichever herb you enjoy.

Ingredients:
2 tablespoons extra-virgin olive oil, divided
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon chili powder
½ teaspoon sea salt
ground black pepper to taste
½  butternut squash - peeled, seeded, and cubed
1  zucchini, cubed
2 cups water
1 cup quinoa
2 cups chopped lacinato kale
2 cups chopped Italian parsley
½ cup raisins
½ cup chopped red onion
¼ cup apple cider vinegar
1 tablespoon honey

Directions:
Preheat oven to 375 degrees F (190 degrees C). Combine 1 tablespoon olive oil, cumin, oregano, chili powder, salt, and pepper together in a bowl. Add butternut squash and zucchini; toss until coated. Place butternut squash and zucchini onto a baking sheet. Bake in the preheated oven, tossing once half way through, until soft, about 25 minutes. Remove from oven; cool. Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Drain and cool. Combine remaining 1 tablespoon olive oil, butternut squash, zucchini, quinoa, kale, parsley, raisins, red onion, apple cider vinegar, and honey in a bowl; toss until salad is combined.

Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hr
Yields: 8 servings

Calories: 194.8
Fat: 5.1 g
Saturated fat: 0.7 g
Carbohydrates: 34.9 g
Sugars: 10.5 g
Dietary fiber: 4.3 g
Protein: 5 g
Sodium: 132.3 mg