This week's Lunch Bunch was quintessential Whole Living fare: quality ingredients and simple preparation. In fact, two of our dishes were creations of our staffers, and we're already planning on putting them in heavy rotation at home and holiday events this season. We also indulged in delectable cookies from Aran Goyoaga's new cookbook, which we've now moved from wish list to shopping cart.
Creamy Kale Salad
(a Whole Living Action Plan -- and staff-- favorite)
1 ripe avocado, halved, seed removed
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons walnut oil or extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 bunch kale (8 oz.), stemmed and coarsely chopped
1 small red beet, peeled and thinly sliced
1 sweet, crisp apple, cored and cut into thin wedges
1/2 cup toasted walnuts, chopped
Combine avocado, vinegar, mustard, and oil in a food processor. Pulse until smooth. (It will be thick.) Season with salt and pepper.
Combine kale, beets, apple, and walnuts in a large bowl. Toss with avocado dressing. Season with salt and pepper. Serve immediately.
Roasted Mushrooms and Goat Cheese on Toasted Country Bread
Toss a combination of sliced mushrooms (cremini, shiitake, oyster, baby bellas) in olive oil, season with salt and pepper, and roast at 400 degrees for 20 to 30 minutes. Spread goat cheese on toasted bread slices and top with mushrooms.
Roasted Butternut Squash and Goat Cheese
Peel and chop two butternut squash. Place on baking sheets and coat with olive oil, chopped parsley, pine nuts, and sea salt. Roast at 450 for 20 minutes or until soft and lightly browned. Serve hot with crumbled goat cheese. All measurements are to taste!