Monday, October 30, 2017

Potatoes & Green Beans with Squash 马铃薯蔬菜南瓜沙拉

As much as I want to capture drool-worthy moments with my camera (or should I say, cellphone?), making/cooking healthy nutritious flavorsome meals with the simplest cooking method (e.g. steaming, roasting) has taken its priority in the past months.


With bountiful autumn harvest of squash in the grocery stores right now, pick any variety, roast it and use it for a warm salad like this one I am featuring today.




Steamed Potatoes, Broccoli, Green Beans with Spaghetti Squash 马铃薯蔬菜南瓜沙拉
Ingredients:
Spaghetti squash, leftover from previous night dinner roasted spaghetti squash (reheated in the oven, while roasting the mushrooms, and bell peppers). Or roast any fresh batch of autumn squash.
10 mushrooms, brown or white mushrooms, stems removed
1/2 red bell pepper, sliced to bite-size
2 small Yukon Gold potatoes,  thinly sliced
Handful of green beans, sliced to finger-lengths
2 cups broccoli florets
2-3 cloves garlic, minced
Salt and pepper, to taste

Directions: Roast the mushrooms and bell peppers in 400F oven for 20mins. With 10 mins remaining from roasting mushrooms and bell peppers, add in the leftover squash (wrapped and sealed in parchment paper) and reheat for about 10 mins. After about 20 mins, mushrooms, bell peppers and squash should be done. While roasting, steam potatoes with minced garlic, salt and pepper for about 15mins, then when almost cooked, add in broccoli and green beans and finish off steaming in another 5mins. Add the roasted squash, bell peppers and mushrooms to the steamed potatoes and vegetables. Garnish with cilantro and green onions, drizzle a little extra-virgin olive oil to the warm salad.


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