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This Tasty Recipe Won the “Chompionship!”

Congrats to the big winner of our Munch Madness “Chompionship.”

The Winter Squash Bake recipe “squashed” the competition to earn the coveted crown.  The chef behind the winning dish was Lauren “All Day” Daley, a chef with a knack for super simple comfort food.

Lauren “All Day” Daley, the chef behind the winning dish.

The Winning Recipe in Action

Here is my (video) attempt at making the dish. I skipped the red pepper flakes (a no-no with our kiddos) and may have accidentally used regular ground sausage instead of poultry sausage. (Don’t ask – It’s been a long week.) Enjoy!

Check out her recipe: Winter Squash Bake 

Interested in tasting the other recipes in our Final Fork Chompionship? Read: Munch Madness.

Or, click on the following recipes:

Southwestern Two-Bean Chicken Soup

Freezer Meal Chicken Parmesan

Honey Sriracha Wings

 

 

 

Healthy Quinoa Summer Salad

There are a lot of great things about the return of warm weather: more sunshine, more time outside, and of course, more fresh veggies. This quinoa salad makes the perfect addition to any backyard barbeque or porch picnic. Filled with a bright colorful mix of spring and summer veggies, you’ll enjoy how easy this healthy dish comes together. —Erika Gruszewski

Print Recipe
 Quinoa Summer Salad
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Servings
Ingredients
Quinoa
Veggie Mix
Dressing
Instructions
  1. Add the quinoa/rice mix, water and salt to a medium sauce pan. Heat to a boil, reduce to simmer, cover for about 20 minutes.
  2. While the quinoa is cooking, cut up all of the veggies and place in a large mixing bowl
  3. In a smaller bowl or dressing container, mix in all of the dressing ingredients.
  4. When it has finished cooking, add the quinoa to the large mixing bowl and top with the dressing and feta cheese. Toss everything together.
  5. Serve and enjoy! Store in the refrigerator in a sealed container for up to a week.
Recipe Notes
  • Beans of Choice: You can’t go wrong here, so try your favorite bean. I like using chickpeas, lentils, kidney beans or black beans.
  • Quinoa: Don’t like quinoa? Swap in another grain like brown rice or couscous.
  • Vinegar: Don’t have rice vinegar or red wine vinegar on hand? Try apple cider vinegar, white vinegar or even balsamic vinegar.