Scorpio: This week, your body’s going to move as fast as sound and your thoughts are going to move as fast as light. It’s a good week to be busy, to start projects so big they make your head spin, so wild they make your eyes sparkle. You’ll be so lucky this week; you’ll find what you’re seeking, if you look, if you’re ready. Trust your friends, on the dreams that beckon you most sweetly; trust your guts on the ones that call to you surely and quietly.
Today’s image was made specially for Madame Clairevoyant by Jen May.
Like I told you in my previous post, last night I headed to Trader Joes to stock the kitchen and had planned to make PaleOMG’s Pizza Spaghetti Pie but Trader Joe’s was out of spaghetti squash, thus squashing my dinner dreams! Alas, I gathered a few other items on my list and instead made Brussels Sprout, Butternut Squash and Grilled Chicken Salad with a side of Sweet Potato Fries. A success indeed.
- 1 cup chopped raw butternut squash
- 1 bag of shredded brussels sprouts
- 1/2 container of TJs chopped onion, garlic and shallots mix
- 2 pieces of TJs balsamic grilled chicken (comes cooked), chopped
- Olive oil, salt, pepper
- 3 small sweet potatoes
- Truffle salt mix
What to do for the Salad:
- Mix the chopped butternut squash with a splash of olive oil and a sprinkling of salt and pepper and place the mixture on a PAM-sprayed baking sheet. Place in the oven at 450 degrees for 20 minutes.
- While that is baking, pour a couple of drops of olive oil into a large frying pan and over medium heat, cook down the onion, garlic and shallots until soft.
- Next, add the shredded brussels sprouts and a couple more drops of olive oil into the pan and mix over heat for 5 minutes. Mix in a dash of balsamic vinegar.
- When the butternut squash is ready (soft, slightly charred) add that and the chopped chicken into the brussels sprouts mixture and mix over low heat until all ingredients are combined and warm.
- Serve salad warm
While that was happening, I also made a side of sweet potato fries. The reasoning for these is MM and I recently acquired a truffle salt mix (ours is from Williamson Wines but similar options available at Williams-Sonoma) while on our trip to Sonoma last week and have been putting it on EVERYTHING. It sounded good on fries so I had to give it a try. Obviously it was amazing.
What to do for Sweet Potato Fries:
- After washing your potatoes, slice them into thin strips and toss in a bowl with a generous splash of olive oil and a sprinkling of pepper.
- Place the sweet potatoes on a PAM-sprayed baking sheet and bake at 450 degrees for about 40 minutes or until they are crisped to your liking.
- After taking them out of the oven, sprinkle truffle salt on top (or if you can’t find it, sea salt is also good but clearly not as good).