Kale salad, roasted spaghetti squash, and pumpkin ravioli

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  •  1 ½ lbs           pumpkin/winter squash peeled
  • olive oil
  • salt and pepper
  • 1 tsp                freshly chopped thyme
  • 24 each          wonton wrappers or GF fresh pasta sheets
  • 1 T                   butter, ghee or olive oil
  • 1 each            clove garlic minced
  • 1 each            shallot minced
  • 1 each            apple, granny smith, medium dice
  • 1 C                  sliced mushrooms of your choice
  • 2 each            petite bok choy, cleaned and roughly chopped
  • 4 C                  chicken stock
  • 1 tsp                sea salt
  • ½ tsp               pepper


  • Heat oven to 375°F
  • Brush the pumpkin with olive oil and sprinkle with salt and pepper
  • Place on a baking sheet and bake in oven until soft, about 20-30 minutes
  • Let the pumpkin cool slightly and mash
  • Season with the fresh thyme and salt and pepper if needed

Sealing mixture:  1 T Arrowroot mixed with 2 T water

In each wonton paper, place 1 T pumpkin and brush some of the sealing liquid around the edges of the wonton paper

Fold the wrapper closed and press to seal (Ideally the shape of the ravioli should be a triangle)  Repeat until 24 raviolis are complete

Heat the chicken stock in a saucepot on medium heat until it reaches a boil

Heat the butter in a sauté pan over medium heat, and add the garlic and add the apples, and mushrooms to the sauté pan and cook for 5 minutes

Once the stock has reached a boil, drop the dumplings in the stock and cook until they float to the top

In 4 bowls, portion the sautéed mushrooms, apples and the bok choy, add the dumplings

Carefully portion the stock in each bowl season with salt and pepper




Serves 4-6


  • 2 Tbs.             golden raisins
  • 4 Tbs.             rice wine vinegar
  • 3 Tbs.             Mirin
  • 1 Tbs.             rice wine vinegar
  • 1 Tbs.             honey
  • 1 Tbs.             olive Oil
  • 1 tsp.               salt
  • 1lb                    kale, center ribs and stems removed, and leaves thinly sliced
  • 2 Tbs.             pine nuts, toasted walnuts, or cashews, your choice


  •  Soak the raisins overnight in 4 T Rice Wine Vinegar and 3T. Mirin
  • Drain the raisins and reserve the liquid.
  • Whisk in the remaining 2 T. rice wine vinegar, honey and olive oil.  You may choose to use safflower walnut or avocado oil for a few different flavors.
  • Add kale, raisins and nuts to the liquid
  • Let marinate for 20 minutes and season to taste with salt and pepper

This is a great salad to keep in the refrigerator and munch on all week.




Serves 4


  • 5 lbs               spaghetti squash, washed and halved
  • 2 T                  olive oil
  • 1 tsp               sea salt
  • 1/2 tsp            white pepper
  • 1/8 tsp            nutmeg
  • 1 C                  ricotta salate cheese or freshly grated reggiano cheese


  •   Heat oven to 375ºF
  • Drizzle the squash with olive oil on the flesh side
  • Sprinkle with salt
  • Place squash on baking sheet flesh side down
  • Bake at 375º for 30 minutes
  • Turn Squash and roast for another 5 minutes or until soft
  •   Using a fork scrape out the flesh of the squash, tines toward the flesh using a raking motion
  •   Once squash is out sprinkle with nutmeg, pepper and cheese
  •  Serve immediately


This is a pleasant filling dish without weighing down the system in the summer. Keep is simple.  If you have extra left over, save it and use in the place of pasta for your next dish.

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