Pears, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette

1 medium butternut squash, peeled, using Blade B, spiralize and place on parchment on baking sheet. Roast 8-10 minutes after sprinkling with salt and pepper, to taste
Spiralize 1 large asian pear

Place 3-4 oz of arugula, ¾ cup pomegranate seeds, 3/4 cup roughly chopped walnuts in bowl with spiralized pear.  Toss with vinaigrette.

For the vinaigrette:
1 tablespoon real maple syrup
1 tablespoon extra virgin olive oil
1 tablespoon sesame oil
2 tablespoons apple cider vinegar
1 teaspoon white sesame seeds
1 tablespoon soy sauce
and pepper, to taste
1 garlic clove, crushed and then minced

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and lay out the butternut squash noodles. Coat lightly with cooking spray and season with salt and pepper and roast for 8-10 minutes or until cooked through but still al dente. While the squash cooks, combine all of the ingredients for the vinaigrette and toss with pear, arugula and pomegranate seed.

Once butternut squash is done, add it to the large bowl and toss. Serve immediately.

We served this with Sockeye salmon broiled with a bit of salt and pepper and maple-balsamic oil.

Beef Bolognese with Fresh Pasta

Last night we arrived home late from holding the new grand babies at the hospitals and our last Blue Apron meal of the week, Beef Bolognese, was waiting to be cooked. It sounded heartwarming and hearty and as usual, Blue Apron has attended to all the details and all we have to to do is the fun stuff - cook and eat.

We liked this recipe so much that we thought we might duplicate it at a moment's notice and wanted to have the recipe handy.

For each two people: (multiply as needed)
8 ounces of premium ground beef
8 ounces of fresh pasta, preferably something wide and dense like Pappardelle
6 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves)
2 cloves garlic
1 carrot
1 stalk celery
1 yellow onion
1 large bunch rosemary
3 T. tomato paste
1/3 c. Parmesan cheese, finely grated

Dice the carrot, celery, onion. Crush the garlic. Chop the rosemary leaves (leaves only)
Saute in a pan with 2 tsp. olive oil and stir until softened and fragrant, 2-4 minutes.
Add the tomato paste and cook until fragrant and deep red in color, 2-3 minutes.
Add the ground beef. Season with salt and pepper, breaking up meat and browning, 4-6 minutes.
Take off the heat while pasta cooks.
Add the pasta to boiling salted water and cook al dente, 3-4 minutes (unless dry pasta and cook a minute shy of the directions).
Reserve 1-1/2 cups of the pasta liquid and then drain the pasta completely.
Add pasta and 1 cup of the liquid to the meat sauce, cooking for 2-3 minutes until all is coated, thick and combined.
Add the Brussels sprout leaves and all put a pinch of the Parmesan to the pan.
Cook and coat 1-2 minutes. Add more of the pasta water if this is too dry. Season again with salt and pepper. Plate and garnish with the rest of the Parmesan.
Delicious and filling! And good for you, too. About 700 calories per serving.

Shopping list for four, six, eight: Four: 1 pound of fresh, premium ground beef 1 pound of fresh pasta, preferably something wide and dense like Pappardelle 12 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves) 4 cloves garlic 2 carrots 2 stalks celery 2 yellow onions 2 large bunches rosemary 6 T. tomato paste 2/3 c. Parmesan cheese, finely grated

Six: 1-1/2 pound of fresh, premium ground beef 1-1/2 pound of fresh pasta, preferably something wide and dense like Pappardelle 18 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves) 6 cloves garlic 3 carrots 3 stalks celery 3 yellow onions 3 large bunches rosemary 9 T. tomato paste 1 c. Parmesan cheese, finely grated

Eight: 2 pounds of fresh, premium ground beef 2 pounds of fresh pasta, preferably something wide and dense like Pappardelle 24 ounces of fresh, large Brussels sprouts (discard stems and white inner core saving only leaves) 8 cloves garlic 4 carrots 4 stalks celery 4 yellow onions 4 large bunches rosemary 12 T. tomato paste 1-1/3 c. Parmesan cheese, finely grated