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Potato-Crust Pesto Pizza with Avocado Serves 1 to 2 (makes 1 pizza)

Although it might sound blasphemous, this pizza contains no bread and no cheese, but it will still have you drooling over a slice. Crust 1 large russet potato 1 Tbsp. coconut oil 1 Tbsp. almond flour 1 Tbsp. flaxseed meal 1 Tbsp. olive oil, plus more for drizzling Kale Pesto ½ cup kale, stems removed, leaves torn 1½ Tbsp. walnuts 1 clove garlic 1 Tbsp. olive oil Juice of 1 small lemon Toppings ½ zucchini, uncut 1 small heirloom beefsteak tomato ½ avocado 4 or 5 basil leaves Olive oil, for drizzling Oregano Pepper Preheat oven to 425˚. Peel potato, cut in half crosswise, and slice off both ends. Spiralize using the small-noodle blade. Toss with coconut oil, almond flour and flaxseed meal. Heat a large oven-safe pan with 1 Tbsp. olive oil on medium heat on stovetop. Add noodles to the pan; form into a circular shape and pat down with a spatula. Cover and cook for 3 to 4 minutes on the stove. Remove pan from stove and place it in the oven. Bake about 10 minutes until potato crust is solid enough to transfer to a baking

Butternut Squash “Mac and Cheese” Serves 4

Get creative and use any type of cheese you like, but this recipe calls for cheddar like the classic comfort dish. The kids will have no idea they aren’t eating the real deal, as the physical resemblance is pretty uncanny. 1 large butternut squash 2 Tbsp. extra-virgin olive oil 2 cloves garlic, finely chopped ⅓ cup grated Parmesan cheese ⅓ cup grated sharp cheddar cheese 3 Tbsp. Greek yogurt Cut the bulbous end off the butternut squash (it won’t be used in this recipe). Peel the remaining portion of butternut squash until the top, tough surface is completely removed. Slice in half crosswise and cut off stem end. Spiralize using a small-noodle blade. Heat olive oil in a large pan on medium heat. Add garlic and squash noodles and stir around the pan so that noodles are evenly coated with olive oil and garlic. Cover and cook for about 7 minutes or until noodles are super soft. Lower flame and use a spatula to break noodles into smaller, bite-sized pieces. Add Parmesan cheese, cheddar cheese and Greek yogurt and mix thoroughly on low heat until cheese is melted and noodles are evenly coated. Serve immediately while warm.

Mexican Kale Salad with Spicy Avocado Dressing and Shoestring Fries Serves 2 to 3

If you’ve ever gotten a salad and wished you had a plate of French fries instead, this dish is for you. If you like heat, feel free to add a bit more jalapeño to really pack a punch. 1 medium russet potato 2 Tbsp. extra-virgin olive oil, divided ½ tsp. paprika 5 cups kale, stems removed, leaves torn ½ tsp. salt 1 cup canned black beans, rinsed and drained 4 Tbsp. green onion, chopped 6 cherry tomatoes, halved or quartered Spicy Avocado Dressing Preheat oven to 425˚. Cut potato in half crosswise and cut off both ends. Spiralize using a small-noodle blade, pressing lightly so noodles come out stringier. Spread noodles evenly on a baking sheet lined with aluminum foil, making sure they aren’t covering each other. Drizzle with 1 Tbsp. olive oil and sprinkle on paprika. Toss if necessary to coat evenly. Bake for 20 to 25 minutes or until potatoes are brown and crispy, checking occasionally to make sure they don’t burn. Remove from oven and set aside. Put kale into a large bowl. Drizzle with 1 Tbsp. olive oil and ½ tsp. salt. Massage kale by rubbing the leaves between your hands, using your fingers to soften the leaves. Add beans, onion and tomatoes. Toss salad ingredients with Spicy Avocado Dressing. Top with crispy shoestring potatoes and serve. Spicy Avocado Dressing 1 large ripe avocado ¾ cup cilantro 3 Tbsp. jalapeño, chopped Juice of 3 lemons 4 Tbsp. extra-virgin olive oil 1 Tbsp. apple cider vinegar Blend avocado, cilantro, jalapeño, lemon juice, olive oil and apple cider vinegar in a blender or food processor until smooth. Dressing will be thick. Add additional olive oil if you prefer it thinner. * More recipes at beyondtheacorn.com

Courtesy of CARINA WOLFF

sheet. It may not be completely crisp and firm yet, which is ok. It just needs to stay together so you can continue to cook it on the baking sheet. In a blender or food processor, combine kale, walnuts, garlic, 1 Tbsp. olive oil and lemon juice and blend together. Set aside. When potato crust has cooked for 10 minutes, remove from oven and drizzle with olive oil; bake for another 10 to 20 minutes or until crust is almost crispy. Remove crust from oven and increase oven temperature to 475˚. Using a peeler, create zucchini ribbons by dragging peeler from top of zucchini to the bottom. You’ll need about 5 zucchini ribbons. Thinly slice tomatoes and dice avocado. Spread pesto over crust. Place basil leaves on top of pesto and top with tomato, zucchini and avocado. Bake for about 7 to 10 minutes or until veggies are cooked. Remove pizza from oven. Drizzle with olive oil and a dash of oregano and pepper. Serve warm.

Beyond The Acorn Winter 2018  
Beyond The Acorn Winter 2018  

In this Winter Issue of Beyond the Acorn, we are doing something different, devoting a whole section to the topic of weddings. We peek insid...