Cheesy Spaghetti Squash & Kale Gratin
Written by Jess Gorski   

This is a gratin. I do not need to tell you how decadent this will be. The picture alone will make your mouth water.


Cheesy Spaghetti Squash & Kale Gratin Adapted from Kalyn's Kitchen
5 cups cooked spaghetti squash strands (775 g)
1 tbsp olive oil
2 tsp. Italian or Greek seasoning
1 large onion, diced small (200gm)
2 tsp fresh thyme fresh
ground black pepper to taste
3 cloves minced garlic
12oz washed, chopped fresh kale
2 T finely chopped fresh chives or sliced green onion
1/2 cup light sour cream
3/4 cup low fat cottage cheese
3oz grated pecorino romano cheese
1 egg, beaten

Heat 1 T olive oil in a dutch oven over medium heat (you'll need a large pan because the kale takes up a lot of space!). Add the chopped onions and cook for a few minutes, until softened. Add the garlic, thyme, salt and pepper, and cook one minute more.  Add the kale, with water still clinging to it from washing, cover, and let it steam for a few minutes until slightly wilted (it will cook more when the casserole is baked).
Place the cottage cheese cottage cheese in a fine strainer and rinse with cold water until only the cheese curds remain, then let drain.
Spray a 9x13" casserole dish, or 6 individual casserole dishes, with non-stick spray. Gently mix the chopped chives or green onion and shredded spaghetti squash into the kale mixture. Combine the sour cream, drained cottage cheese curds, about 2/3 of the pecorino romano, and beaten egg and mix into the spaghetti squash and kale. Transfer to the casserole dishes,  and press down so it's evenly distributed in the dish. Sprinkle the top with remaining pecorino romano cheese. Bake about 30-35 minutes, or until the mixture is bubbling and cheese is browned on top. Serve hot.
roasted butternut squash, jalapeno and pear soup
Written by Jess Gorski   

This recipe is not simple. It does require some cooking skill. However I think the effort is worth it as the pay off is delicious. I prefer to stick blend my soup at the end to create a smoothness. I do not like pulpiness but it is personal preference.


Roasted butternut squash, jalapeno and pear soup


2 Butternut Squash, halved and seeded (need 6 cups cooked squash)

4 pears, chopped, skin on

2 jalapenos, chopped and seeded

1 medium onion, chopped
6 cups low salt chicken broth

1/3 cup honey

1 Tbsp ground ginger
1/2 cup heavy cream

2 Tbsp olive oil chopped walnuts

1. Preheat over to 400 2. place squash on baking dish, cut side down, add water just to cover the bottom of the pan and roast 45-60 minutes or until tender and a fork passes easily into squash
3. While squash is roasting, heat oil in a large pot over medium heat 4. Add onion and jalapeno and cook until just browning, about 2-3 min 5. Add Ginger and cook, stirring constantly for about 1 min 6. Add Pears and cook for another 3-4 min 7. Add broth, stir, cover, reduce heat to low and cook until squash is done
8. When squash is done, let cool for a few minutes, then scoop out 6 cups of squash and add to the broth 9. Add honey, stir, cover and cook on low for about 30 min
10. Let broth cool, then pour into food processor/blender and blend until smooth (This may take several rounds of blending and can be tough if the broth is too hot) 11. Return to pot, heat, add cream while stirring and serve, garnishing with walnuts
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Spinach and Potato Curry ( Aloo Palak )
Written by Jess Gorski   

I love Indian food but sometimes I am nervous to try an exotic recipe. This recipe is simple and the ingredients are not unusual, most people would probably have the ingredients in their pantry at home.


Spinach and Potato Curry ( Aloo Palak )


  • Spinach 1 bunch
  • 2 potatoes
  • 1 Onion cut into small pieces
  • 3-4 garlic pods
  • Small piece of ginger
  • 3-4 green chilies
  • ½ tsp red chili powder
  • 1tsp of coriander powder, cumin powder
  • 1tsp of garam masala
  • 1tsp of cumin and turmeric
  • Salt to taste
Spicy Spaghetti Squash with Italian Sausage and Peppers
Written by Jess Gorski   

This recipe is a great examploe of how easily spaghetti squash morphs with any flavor you wish to create.


Spicy Spaghetti Squash with Italian Sausage and Peppers


1 small spaghetti squash

1/2 lb Italian sausage

6 oz pancetta, diced (Alternatively, I would recommend 5-6 slices of diced bacon or about 1/2 cup diced ham)

1 red bell pepper, seeded and sliced

3 anaheim peppers, seeded and sliced

1 small onion, diced

3 cloves garlic, minced

1/2 cup grated Parmesan cheese (or more to preference), plus more for serving

Extra virgin olive oil

Kosher salt and black pepper

Dried oregano

Crushed red pepper flakes


1. Poke the spaghetti squash all over with a fork, and bake at 350 degrees for about 1 hour. When cool enough to handle, slice the squash in half, remove the seeds, and scrape the strands into a bowl.

2. Add the pancetta or bacon (if using) to a deep saute pan, and saute until the fat is rendered and the pancetta/bacon is browned. Remove to a plate and set aside.

3. In the same pan, add the Italian sausage (& ham, if you are using it instead of pancetta/bacon) and cook until browned. Remove to a plate and set aside.

4. Drain all but a few tablespoons of grease from the pan. Add the peppers and onions to the pan. Cook until softened and slightly browned. Add the garlic, and cook for one minute more.

5. Add the sausage and pancetta/ham back into the pan. Mix in the squash and Parmesan. Drizzle with a good amount of olive oil, and sprinkle liberally with salt, pepper, oregano, and crushed red pepper flakes. Mix to combine.

6. Serve topped with shaved Parmesan and an extra drizzle of olive oil.

Almost Raw Asian Kale and Edamame Salad
Written by Jess Gorski   

This recipe make the most of the nutrient punch from fresh veggies. Pictures are great on website as well.


Almost Raw Asian Kale and Edamame Salad


Almost Raw Asian Kale and Edamame Salad

5 cups kale, lightly packed and thinly sliced (200g)

3 tbsp fresh lime juice

1 tsp toasted sesame oil

1 tbsp agave nectar

3 cloves garlic, pressed or minced

1 tsp grated ginger

1/4 tsp salt

1 cup frozen edamame, thawed or boiled for 2 minutes (I think edamame is cooked prior to freezing so including this doesn’t make this truly raw)

1 tbsp sesame seeds, toasted


1. Thinly slice your kale. Combine with lime juice, toasted sesame oil, agave, garlic, ginger and salt. Massage until wilted, approximately 3 minutes or more.

2. Combine kale with thawed edamame and sprinkle with sesame seeds.

Serves 2-3.


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