Pasta, Rice, Grains/ Travel/ Vegetables

Autumn Recipe with Roasted Vegetables, Lima Beans & Buckwheat- Florida Trip (Part Two)

I had some lovely time with my dear friends and clients in Winter Park, Florida at the beginning of September. My photography exhibition was taking place at AXIOM gallery while I visited Jeff and Bryan (the owners of The Ancient Olive store) at the same time. They were the first people who loved my still life art photography and we have worked together on branding for their stores. I was so happy to see their shopping bags, business cards and company stationery beautified by my art.

Jeffrey and Bryan are very dear to me and finally, we got to meet and spend some time together. There is so much to do in Winter Park, but the town’s most attractive place is their store. The Ancient Olive carries a boutique assortment of amazing cheeses, jams, mustards, sauces, oils, and vinegar. The store itself is absolutely lovely and that extends to the people who work there. I have tasted many delicious gourmet foods my only regret was having an only small suitcase with me 😊 Regardless, my family was happy with the gifts from the shop, the only problem – it was all gone in no time-))

I have created this recipe using amazing products sold by The Ancient Olive – Honey Bell Orange vinegar. I think it is best when paired with vegetables and grains in a side dish.

Sunnyside up eggs cooked in a Skeppshult cast iron fry pan specifically designed for frying perfect eggs.

Roasted Vegetables, Lima Beans & Buckwheat

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Serves: 4-6
Prep Time: 30 minutes Cooking Time: 30 min

Hearty and heart-healthy, this roasted butternut squash dish with buckwheat makes a warming main course for a weekday family dinner. Beautiful and simple plate for an autumn night.

Ingredients

  • 1 medium butternut squash
  • 1/2 small cauliflower, cut into florets 
  • 2 Tbsp. olive oil
  • 1/2 tsp of smoked paprika
  • salt and freshly ground pepper
  • 2 cups cooked buckwheat
  • 1 cup lima beans, (I used frozen ones)
  • 1 tsp. lemon juice or vinegar
  • 2-3 Tbsp. chives, chopped
  • 2 Tbsp. walnut oil (for salad)
  • salt and freshly ground pepper (for salad)
  • 4 eggs, cooked in sunny side up method (optional)

Instructions

1

Preheat an oven to 425°F.

2

Using a vegetable peeler, peel the squash. Using a large, sharp knife, cut the squash crosswise. Scrape out and discard the seeds and fibers. Using a mandolin cut all of the squash into 2-inch strips. Spread the squash pieces on a rimmed baking sheet. Drizzle with the oil, add smoked paprika and toss with your hands to coat. Season with salt and pepper. Roast for 15 minutes. Stir the squash and continue roasting until tender and browned, 10 to 15 minutes more. Remove from the oven. Roast the cauliflower florets the same way or together with squash.

3

In a large mixing bowl, combine cooked buckwheat, roasted pumpkin, roasted cauliflower, and lima beans. Once combined, drizzle over the walnut oil and the lemon juice into the bowl. Combine well to make sure everything gets dressed. Taste and adjust seasoning with salt and pepper. This salad is great at room temperature or even warm. You can keep it overnight in a refrigerator and bring back to room temperature to serve. Serve it with fresh herbs and cooked eggs (also can be served with salmon or chicken).

4

To cook the buckwheat: Combine 1 cup buckwheat and 2 cups water in medium pot. Add 1/4 tsp. salt and 1 tsp. olive oil. Bring to a boil. Cover with a lid, reduce heat to simmer and cook until done about 12-15 minutes.

Notes

To cook the buckwheat: Combine 1 cup buckwheat and 2 cups water in medium pot. Add 1/4 tsp. salt and 1 tsp. olive oil. Bring to a boil. Cover with a lid, reduce heat to simmer and cook until done about 12-15 minutes.

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