I am one of those kind of, sort of, almost (not quite) summertime vegetarians.
When the temperatures creep up over 80 degrees, I find myself craving sun inspired kale, warm and juicy tomatoes, blueberries that remind me of what nature’s sugar tastes like.
But please don’t get me wrong. I can still polish off a hamburger here or there. (Sometimes a hot dog too, if the occasion demands it.) But during the summer, I’m about 10% shy of being a vegetarian.
My family seems to lean in this general direction too. Especially now, when the kale is acting like some over achiever (the lettuce is being kind of crazy too.)
May as well make the most of it. May as well go kind of, sort of, almost (note quite) vegetarian for the summer. Or. Well. At least 90% of the time.
Butternut Squash and Kale Torte – from Woman’s Day Magazine
- 1 Tbsp. olive oil
- 1/2 small butternut squash (about 1 lb), sliced thin
- 1 medium red onion
- 1 small bunch kale
- kosher salt and pepper
- 1 medium Yukon gold potato, sliced thin
- 6-oz thinly sliced, reduced fat provolone cheese
- 2 plum tomatoes, thinly sliced
- 1/4 cup grated parmesan
- Heat oven to 425. Oil a 9-inch springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt (optional.) Top with the potatoes and half the provolone cheese.
- Top with remaining kale, drizzle with the remaining oil and season with 1/4 tsp each salt and pepper. Top with the remaining onion, tomatoes, and provolone. Arrange the remaining squash on top and sprinkle with Parmesan.
- Cover the foil, place on baking sheet and bake for 60 minutes. Remove foil and bake until the vegetables are tender and the top is beginning to brown, 8-10 minutes more. Pierce through center to check for readiness (potatoes and squash should be soft and tender.) Enjoy!
QUESTION: Do your eating habits change drastically from season to season? What are some of your favorite “summer foods”? I could live on yogurt and blueberries during the warmer summer months, while in the fall/winter, I crave more hearty fare like roasted chicken, beef stews, rustic root veggie soups, etc.