What's for Dinner at the Martin's??

Ah, the beginnings of Fall, leaves falling, cooler weather, winter squash, and COLLEGE FOOTBALL! Well, it's game day at our house. Of course, we're watching the T-sips, but I do love my husband and will allow him to watch his team in peace and with a full belly.

I made him a delicious, protein-packed game day dinner, here was the menu:

Black Soybean Succotash
Wild Rice Pesto
Gingered-Glazed Acorn Squash
Garlicky Collard Greens
Red Radish Pickles
Apples with Almond Cream

After 1 1/2 hours in the kitchen, we sat down (thank you Tivo) for this delicious meal. Let's just say, Jacob's plate was sparking clean! I so love feeding him after he's been traveling all week, especially a healthy, whole meal. I thought I would share the recipes of our top two favorites from the meal tonight.

Black Bean Succotash-from Glow by Christina Pirello

1 cup of black soybeans, rinsed well, towel-dried (I have to order these, let me know if you can find them in Houston)
1 inch piece of Kombu (seaweed isle at Whole Foods, this is amazing stuff, aka Nature's Beano, works to help the digestibility of the beans)
3 cups spring water
2 T of EVOO (extra virgin olive oil)
1 yellow onion diced
Soy Sauce
1 t mirin (rice wine also at WF)
2 cups fresh or frozen corn kernels
1 cup plain soymilk
3 to 4 T of fresh chives, finely minced

Heat a dry skillet over med heat and pan toast the soybeans. They will wrinkle and split open, revealing a white line down the middle of the bean. When about 80% are split and the smell is fragrant, transfer to a pressure cooker with kombu. Add water, bring to a boil and boil uncovered for 5 min. Seal the pressure cooker, bring to full pressure, reduce heat to low and cook for 45 min. Remove from heat and allow pressure to decrease naturally.

Meanwhile, add the oil and onion and saute over med heat. When onion begins to sizzle, add a dash of soy sauce until limp, about 2 min. Stir in mirin, corn, and soy milk, season lightly with soy sauce, reduce heat to low, and simmer for about 5-7 min, until slightly thickened. Add the beans and cook for another 2 min to blend the flavors. Remove from heat and stir in the chives.

Black soybeans are used to restore reproductive health, esp great for PMS, as well as cooling and relaxing the body.

Ginger-Glazed Acorn Squash-from Cooking the Whole Foods Way by Christina Pirello

2 acorn squash, halved lengthwise and seeds removed
Spring Water
3 T Safflower oil
3 T brown rice syrup
2 t of powdered ginger
Dash of nutmeg
Dash of cinnamon
Sea salt
5 T of fruit-sweetened apricot preserves

Preheat oven to 350F. Lightly oil a baking dish and place squash halves cut side down in dish, add a little water and bake for 20 min. Whisk together oil, rice syrup, spices, and preserves. Remove squash from oven and turn up. Brush insides with syrup and spoon the rest in the hollow. Cover loosely with foil and return to oven. Bake until tender about 35 min. Serve hot.

These are incredible, delicious and as sweet as any dessert! Acorn squash have quickly stolen my heart as the tastiest and most versatile squash. One of the many reasons I love Fall.

Happy, healthy, and whole eating to you!