YELLOW HAMMERS RECIPE RECIPES

Steps:

• In a large pot of salted boiling, water, cook pasta for 8 to 10 minutes until al dente. Drain pasta, rinse with cold water and set aside.
• In a small glass dish, mix together Italian salad dressing and pesto.
• In a large bowl, combine cooked pasta, chopped spinach, chopped basil, Parmesan cheese, sliced grape tomatoes and shredded chicken. Add in sun-dried tomatoes (optional).
• Whisk the dressing quickly again, then pour over top of salad and toss well to mix the dressing into all of the ingredients.
• Taste the salad and add salt and pepper to taste.
• If eating salad immediately, drizzle with balsamic glaze reduction. If you are eating the salad later, I suggest adding the balsamic glaze at that time.
• Cover and chill in refrigerator for up to 24 hours before serving.

Steps:

• Preheat oven to 375ºF, and line a baking sheet with parchment paper.
• Cut the butternut squash in half vertically, and scoop out the seeds. Place the squash, flesh side down, on the prepared baking sheet. Prick a few holes in the skin with a sharp knife to release steam during cooking. Bake for 30 minutes.
• While the squash is baking peel and chop the carrots and parsnips into similar sized pieces. Peel the onion, and cut in half from top to bottom. Place the cut sides down, and cut in half from top to bottom again, then slice across creating approximately half inch slices. Peel the garlic cloves.
• Peel the ginger root, then finely mince or grate. Set aside.
• Remove the squash from the oven after 30 minutes, and add the carrots, parsnips, onion, and garlic cloves. Return to the oven and continue roasting for 40 minutes, stirring the vegetables halfway through.
• Check for doneness by inserting a paring knife into the vegetables—they should be quite soft. If not, continue cooking until all the vegetables are soft.
• Transfer the parsnips, carrots, onion, and garlic to a Dutch oven or large pot over medium heat on the stove. Add the vegetable broth, coconut milk, ginger, and spices. Once the butternut squash is cool enough to handle, scoop the flesh out, add to the Dutch oven, and stir to combine ingredients.
• Once the pot reaches a simmer, cover, turn to low, and continue to simmer for about 10 minutes to let the flavors combine.
• After 10 minutes, use an immersion blender to blend all the ingredients into an ultra creamy soup. Or, carefully transfer batches of the soup to a blender ensuring not too fill the blender too full. Pulse the blender to begin blending ingredients, then blend until smooth and creamy. Pour the blended soup into a container until all batches are blended. If you prefer a thinner soup, add more broth at this time.
• Taste for flavor, and adjust if needed.
• Store cooled leftovers in an airtight container in the refrigerator for up to 5 days.