New food, new faces, new year!
If you’ve been anywhere near Bodies by Burgoon in the last month or so, you know there is something new happening everywhere you look: new bikes, new faces, new stairs, new classes!
While “new” can be daunting, I can’t help but feel super excited about all the possibilities in 2016.
One of the changes is happening right here, in this quiet little corner of the BBB website. We are hoping to hang out with you this year by sharing food thoughts (yours and ours!), discussing options and ideas, asking questions and giving encouragement as it relates to food, our individual journeys with how we eat, and how to get better at it, together.
First up and right around the corner is a chance to hang out with your BBB family in the kitchen. On January 13th, we are meeting up at Kitchen in the Market for a private class called Cooking the Market.
Molly Herrmann and her staff will take us on a tour of the Midtown Global Market grabbing fresh and seasonal items to bring back to the kitchen to create a meal together. This class is for any level or skill in the kitchen, it’s a team experience. We will all walk away learning something new while having a few laughs. We’d love to see you there! Sign-up here, space is limited to 20.
Molly Herrmann was kind to share with us a quick recipe from her collection:
I gave this recipe a try in December and so did my family, all of whom gave it a 2 thumbs up! I appreciate the options this recipe has for whatever ingredients you may want to avoid.
I opted for no dairy, and I used green granny smith apples.
It’s a new year and no matter how you feel about resolutions, the beginning is always a great place to start. Up next: food prep support and how you can all join #sundaysetup. See you back here soon!
- 4 tart apples, cored-leaving 1" bottom on apple
- ¼ lb. chorizo (optional)
- 1 small yellow onion, diced
- 1 cup butternut squash, peeled, seeded and diced
- ½ cup wild rice, cooked
- 4 oz. cheddar cheese, shredded (optional)
- 2 teaspoons smoked paprika
- olive oil
- salt + pepper
- Place apples in a baking dish upside down with 2" water; bake at 400 ̊ for about 10 minutes or until tender but firm.
- Season butternut squash with olive, salt + pepper; roast at 400 ̊F until tender.
- Sauté onion, chorizo (if using) and smoked paprika in small amount of olive oil until chorizo is cooked through; season with salt + pepper to taste.
- Combine cooked squash with chorizo mixture and cooked wild rice; re-season as needed.
- Fill cored apples with stuffing mixture and place in oven proof baking dish
- Cover with foil and bake at 375 ̊F for about 15 minutes or until apples are just tender and filling is warmed through.
- Uncover, (top apples with cheddar cheese if using) and return to oven to for 10 minutes or until cheese is melted and/or apples are tender but not falling apart.
- Serve warm on a bed of additional stuffing.