Layered Wild Rice and Roasted Squash Salad

jstr I had a wonderful and indulgent Thanksgiving.  I just got back to New York yesterday, so I decided to do something I don't normally do--meal prep.  I picked up some beautiful pomegranates at the market, so I decided to make a favorite salad of mine that is wonderfully accented by the burst-y crunch of fresh pomegranate seeds.  I thought about naming this salad “Crazy Salad” since it is Crazy Colorful, Crazy Vibrant, Crazy Delicious, Crazy Filling, and Crazy Healthy.


Before making this salad, I had never cooked black rice before.  Black rice turns its cooking water a deep aubergine color.  You can substitute the black and wild rice with just about any grain.  The total time to assemble this salad is about an hour. I love having healthy breakfasts and lunches during the holiday season so that I feel less guilty when it's time to eat all of the delicious holiday goodies ;)

Layered Wild Rice Salad and Roasted Squash Salad

Ingredients 1/2 cup black rice 1/2 cup wild rice 1 medium butternut squash 1/2 cup olive oil, divided 1/4 cup red wine vinegar 2 teaspoons honey 2 green onions, thinly sliced 1 cup pomegranate seeds 2 cups parsley 1/2 cup roasted pistachios, chopped


Preheat oven to 450 F.  Roast the squash with 1/4 cup olive oil on a baking sheet.

Cook black rice and wild rice in a covered pot on low, with 2 cups of salted water. Cook until tender, about 45 minutes.  (Taste to determine when rice is done and be sure to add water if the rice isn’t cooked by the time all of water evaporates.) Drain and rinse, shaking off as much water as possible.  Spread on a rimmed baking sheet and let cool.

Roast the squash until it is browned and tender, about 40 minutes. Remove from the oven and season with salt and pepper.  Let cool.

Prepare the red wine vinaigrette by whisking red wine vinegar, honey, and the remaining 1/4 cup olive oil in a small bowl.

Distribute the vinaigrette among several medium-sized jars. For the second layer, add the black rice and wild rice. (This way, the vinaigrette won't cause the other ingredients to be soggy.) Distribute the roasted squash among the jars for the next layer, followed by the green onions, pomegranate seeds, pistachios and parsley.  Store in the refrigerator until ready to use.

Individual Peach Cobblers

image This unique yet delicious peach cobbler recipe uses fresh peaches, fall spices and a delectable non-traditional biscuit-like "crust." I was perusing my neighborhood farmer's market yesterday and I came across so many perfectly ripe white and yellow peaches. When I find perfectly-ripe, locally-grown, pesticide-free produce, I have a hard time walking away. So, I purchased some peaches, and by "some," I mean several pounds. I prefer white peaches for snacking (since I find that they are a little sweeter and less tart) and yellow peaches for baking. Plus, I didn't want to let another summer go by without making a peach cobbler, so I used the yellow peaches for this dish.


Everyone knows that the crust is the best part about peach cobblers, so I made this cobbler in individual ramekins to ensure that everyone gets a generous serving of crust. But this isn't a traditional pie crust--it's more of a biscuit or scone, but it works perfectly. To make this dish, I peeled several peaches and then cut them into wedges. I tossed the wedges with brown sugar, lemon juice, flour and ground cinnamon. I greased ramekins and then filled them with the peaches and dotted them with butter. I baked them for about 14 minutes, until the juices were just starting to bubble. While the peaches were baking, I prepared the crust. I combined all purpose flour, almond flour (ground almonds), brown sugar, salt, butter and buttermilk. I pulsed the ingredients in a food processor until they were combined. I then turned the rather sticky dough onto a work surface and kneaded it a few times. I then patted it into a 7 inch by 2 inch rectangle, and cut the rectangle into 6 equal squares. I placed a square on top of each peach-filled ramekin, then brushed egg whites and sprinkled sliced almonds and brown sugar. I returned the cobblers to the oven for an additional 25 minutes.




The cobblers oozed with peach goodness and had beautifully-browned tops. Remove them from the oven and let them cool for about 20 minutes. You can even top it with a scoop of vanilla ice cream. Enjoy!


Individual Peach Cobblers
Author: Vallery
Prep time:
Cook time:
Total time:
Serves: 6 servings
  • 2 pounds fresh peaches peeled and sliced into wedges
  • 2/3 cup light brown sugar, packed
  • 4 teaspoons all purpose flour
  • 4 teaspoons lemon juice
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 and 3/4 cup all purpose flour
  • 2/3 cup almond flour (almond meal)
  • 3 tablespoons light brown sugar, plus more for sprinkling
  • 1/2 cup cold unsalted butter, cut into pieces
  • 2/3 cup buttermilk
  • 1 egg, lightly beaten
  • sliced almonds, for garnish
  • vanilla ice cream (optional)
  1. Preheat the oven to 400F and prepare 6 small ramekins by lightly greasing them and placing them on a foil-lined baking sheet.
  2. In a large bowl, toss the fresh peach slices with the brown sugar, flour, lemon juice and ground cinnamon.
  3. Fill each ramekin with the peach slices and the remaining juice. Place in the oven for approximately 14 minutes, until the peaches just start to bubble.
  4. While the peaches are baking, prepare the dough.
  5. Combine the baking powder, salt, all purpose flour, almond flour and brown sugar in a food processor. Pulse to combine. Add the butter and pulse until small crumbs form. Add the buttermilk and pulse until combined.
  6. Remove the dough and knead it until it comes together (about 15 seconds). Using your hands, pat the dough into a rectangle 5 inches by 7 inches.
  7. Cut the rectangle into 6 equal squares.
  8. Once the peaches are baked and bubbly, place a square of dough on top of each ramekin. Brush the lightly beaten egg on top of each square of dough. Sprinkle a generous amount of brown sugar on top of each ramekin, and sprinkle sliced almonds on top.
  9. Bake for an additional 25 minutes, until the dough is browned and the peaches are bubbling over.
  10. Remove from the oven and let rest for 20 minutes (they will be very hot!)
  11. Serve warm with vanilla ice cream.