Savory Pancetta Sage Stuffing

It’s Thanksgiving week!! A couple weeks ago, my fiancé’s work unit had a (very early) Thanksgiving potluck and he signed up to bring stuffing. Obviously, I wanted to send him with the best stuffing ever, so I scoured the interwebs and came … Continue reading

A Love of Grub Original: Kale & Barley Squashage

It’s that time of year again! I still sleep with my windows open and live in jersey skirts, but something about the end of August makes me crave the comfort foods of Autumn. However, with a family reunion, a wedding, and countless take-out lunches in my recent history, it’s time to lighten up. I may have found the perfect solution: Acorn squash, chicken sausage, kale, and barley. It’s hearty and satisfying, yet healthy and refreshing and it took less than 45 minutes to make. Plus, am I the only one who thinks barley is super fun to chew? I’ve taken the liberty of naming this dish Kale & Barley Squashage.

Ingredients:

  • 1 acorn squash, roughly 1 1/2 lbs., peeled, seeded and cubed
  • 1 clove garlic, minced
  • 1/4 cup olive oil + more for cooking the sausage
  • 1 Tbsp. brown sugar
  • 1 tsp. cumin
  • 1 tsp. red pepper flakes
  • 1/2 tsp. cinnamon
  • sea salt & black pepper
  • 8 oz. barley
  • chicken stock or broth cubes (optional)
  • 1 pound chicken sausage (I recommend Isernio’s)
  • 3 cups kale, chopped

Preheat oven to 425.

For the squash: Mix the garlic, olive oil, brown sugar, cumin, pepper flakes and cinnamon together in a bowl.

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Add the squash cubes, season with salt & pepper, and mix to coat. I found that a pie pan worked great as a mixing bowl/baking dish.

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Place in the middle of the oven and cook for about 25 minutes or until fork-tender, stirring and rotating once.

Meanwhile, cook the barley per package instructions. I used Trader Joe’s 10 Minute Barley and tossed a non-chicken broth cube in the water for flavor.

In a large skillet, crumble and cook the chicken sausage until done. Add the kale, a little salt & pepper, stir it all around, and cover the pan to let the kale steam for a few minutes.

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Drain the barley, remove the squash from the oven and mix it around in its delicious juices.

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Layer each component in a bowl and dig in!

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Anthony Bourdain is 57 Today!

Today is the birthday of one of my very favorite people I’ll never meet. To celebrate, here are a few awesome things he has said/written…   “Your body is not a temple, it’s an amusement park. Enjoy the ride.” ― Anthony … Continue reading

Rice-a-Flower

Doesn’t that sound lovely? I’m not going to lie, the idea of grinding up some cauliflower and calling it rice didn’t initially appeal to me. Rice is amazing! But since starting the Whole30 and hopping on the Paleo bandwagon, I … Continue reading

Onion & Smoked Gouda Quesadillas with Bourbon BBQ Sauce

Holy smokes, these were delicious! I combined this recipe for Bourbon Barbecue Sauce with this recipe for BBQ Onion & Smoked Gouda Quesadillas and came up with these sweet & savory appetizers that were a hit at our friends’ Kentucky Derby party. … Continue reading

Cold, Creamy Bananas

I’m sure that, being the hip, progressive internet readers you are, you’ve already heard about the magnificent, life-chaning ONE INGREDIENT ICE CREAM that’s totally vegan, non-GMO, gluten-free, nonfat, free-range, fair trade, PaleOMG! In case you haven’t, here’s the secret: it’s … Continue reading

Mom’s Classic Chocolate on Chocolate Birthday Cake

My mom recently turned 61. I called her the evening before her pre-birthday gathering and she casually mentioned that she would be getting up early the next day to bake herself a cake. This didn’t sit well with me, and … Continue reading

ABC Date Bars

I’m not even going to call them homemade Lärabars because this is exactly how I felt about all 2-3 Lärabars I have ever had: These are awesomely delicious date bars. Sure, they might have the same basic ingredients as their packaged and mass-produced … Continue reading

Whole30

Love of Grub is taking the Whole30 challenge and going Paleo for June! Sad as the elimination of delicious cheeses, cured meats, and bread may sound, it doesn’t have to be! I’ve been loving this new way of eating so … Continue reading

Happy Coq au Vin Day!

I read somewhere that today is Coq au Vin day.* To celebrate, I made my very first Coq au Vin last week so I could be totally on top of my food-blogging game and show you pictures ON Coq au … Continue reading