Overnight Baked Berry Banana French Toast
Apricot and Almond Pasta Salad
Crunchy Chicken or Chickpea Salad
Salad of Griddled Squash and Apples
Recipe by Sean Sherman, from The Sioux Chef’s Indigenous Kitchen.
1 small acorn or delicata squash, seeded, peeled, and sliced into 1 in. long 1/4 in. thick pieces
1 apple, cored and sliced
2 tablespoons sunflower oil
salt to taste
1 teaspoon chopped sage leaves
6 to 8 cups mixed wild greens
1/4 cup dried cranberries
1/4 cup toasted, chopped walnuts
For the dressing: 1/4 cup maple or apple cider vinegar
For the dressing: 1/3 cup sunflower oil
For the dressing: 2 tablespoons maple syrup
For the dressing: Generous pinch of powdered mustard
Brush the squash and apples with a little of the oil. Heat a skillet or griddle over medium-high heat and pan roast the squash until nicely toasted on both sides and tender, about 5 to 10 minutes per side. Remove and set aside.
Toast the apple slices on each side until slightly browned, about 1 to 2 minutes per side. Remove and set aside.
Make the dressing by combining ingredients in a jar and shaking vigorously. Finish with salt to taste.
Toss the greens, sage, and cranberries with the dressing and arrange on a serving platter or plates. Arrange the squash and apples over the greens and drizzle with a little more dressing if desired, and scatter the walnuts over all.
Yield: 4 servings