I went to Herban Market to get inspired. Their range of custom, infused balsamic vinegars and olive oils can spark ideas for new recipes within seconds. That is what happened when I saw their Cinnamon Pear Balsamic Vinegar. I knew a simple recipe that like roasting vegetables and paired grain on the side, like kamut (or quinoa or rice) would be all I needed to make this fancy sounding balsamic vinegar come to life.Things are really busy right now. New opportunities, projects at work, trying to stay up with the laundry, it's constant non-stop. So I need recipes that are quick, easy, and most importantly, just a few steps. This plate requires peeling, dicing and then simply, walking away. While it's roasting, I can put away laundry. How does that sound for an easy dinner after work?
INGREDIENTS: Yields 2 dinner portions
- 1 butternut squash
- peeled and diced
- 2-3 ripe pears, sliced
- 8 green onions, chopped lengthwise
- 10-12 brussels, trimmed and sliced in halves
- 1-2 tbs Cinnamon Pear Balsamic Vinegar, Herban Market
- 1-2 tbs Arbosana Extra Virgin Olive Oil, Herban Market
- 1 cup kamut berries (it's an ancient superfood grain)
- Pine nuts and salt for topping
METHOD: 1. Pour kamut into a sauce pan and cover with water. Bring to a boil. Cover and reduce heat for 60-90 minutes (or until all the water is absorbed and kamut berries are soft).
2. Preheat the oven to 400. Dice squash, pears, onion and brussels. Arrange on a baking sheet and cover with balsamic vinegar and olive oil. Roast for 20-25 minutes, or until lightly browned.
3. Serve on a low rimmed plate for bowl with kamut. Garnish with salt, pine nuts, and more Cinnamon Pear Balsamic Vinegar.