Stuffed Acorn Squash
2 medium acorn squash
1 pound bulk spicy sausage
1/2 cup chopped onion
1 egg
2 tablespoons milk
1 cup fresh baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries
Cut squash in half: remove and discard seeds. Place squash cut side down in a microwave-safe dish. Cover and microwave on high for 10-12 minutes or until tender.
Meanwhile, crumble sausage into a large skillet: add onion. Cook over emdium heat until meat is no longer pink; drain. In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage mixture.
Turn squash cut side up and stuff with sausage mixture mixture. Cover and bake in a 350degree oven for 10-15 minutes or until heated through.
Yield: 4 servings
Zesty Steak Salad
2 tablespoons brown sugar, divided
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground pepper
1 bonelss sirloin steak, 1 inch thick
3/4 cup balsamic vinaigrette, divided, recipe below
1 medium onion, sliced
2 tablespoons butter
1 package (5 ounces) salad greens
1/2 cup dried cranberries
1/4 cup crumbled blue cheese
In a small bowl, combine 1 tablespoon brown sugar, salt, cinnamon, cayenne and pepper. Rub over both sides of steak. Brush with 1/4 cup vinaigrette.
Place steak in a broiler pan. Broil 4 inches from heat for 5-6 minutes each side until meat reaches desired doneness.
Meanwhile, in a large skillet, saute onion in butter for 10 minutes or until tender. Add remaining brown sugar; cook and stir over medium heat for 5-10 minutes or until onion is browned.
Cut steak across grain into thin slices. In a large bowl, combine the greens, cranberries, blue cheese, onion and beef. Drizzle with remaining vinaigrette; toss to coat.
Yield: 4 servings
Balsamic Vinaigrette
1/4 cup balsamic vinegar
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1/2 teaspoon sugar
1 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon oregano
1/2 teaspoon parsley
1/2 teaspoon salt and pepper
3/4 cup vegetable oil
3/4 cup olive oil
Add the vinegars, mustard, sugar, herbs, salt and pepper to processor and combine. With processor running, slowly add the oils. Drizzle over salad and serve.
