‘Tis the season for acorn squash, and if cooked right, it is a refreshing addition to any dinner plate. The most basic way to cook it is to cut it in half lengthwise, remove the seeds, brush the insides with oil, and sprinkle with salt and pepper. Then place the pieces cut-side down on a cookie sheet and roast at 375° on the upper middle rack for 40-50 minutes, until tender when pierced. An equally simple but more flavorful way to cook it is as follows:

Preheat oven to 375°. Cut squashes in half lengthwise and scoop out seeds. Brush interiors with 4 teaspoons oil, then sprinkle with 1/2 teaspoon salt, black pepper to taste, 1/2 teaspoon coriander, and 1/4 teaspoon nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40–50 minutes on the upper middle oven rack, until tender when pierced.

If you want to take this recipe one step further and really wow your friends at dinner or Thanksgiving, try Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries. Although the recipe may seem quite detailed, it’s actually quite simple to prepare and all of the different parts cook at the same time, so it doesn’t take that long. The time it does take is absolutely worth it!

As I was preparing the menu for tonight’s dinner guests, I remembered that they maintain a gluten free and dairy free diet. Out went my reliable Cooks Illustrated Kung Pao Shrimp option. Instead, I scrolled through our gluten free options and came up with the following menu, which I might add was a hit:

Stuffed acorn squash with black rice, roasted carrots, and dried cherries. While this may appear to be time consuming to make, it actually isn’t too bad. Once you prepare everything it all cooks within the same 30-45 minute span. My guests absolutely loved this and it looks great. If this seems too overwhelming then you could just cook the squash with the recipe’s suggested seasonings of salt, pepper, coriander, and nutmeg. I think kids would love the taste of this, the only obstacle we ran into is that they weren’t too sure about the black rice. I’m curious to know how or if the flavor changes if you cook this recipe with brown rice.

Mustard-agave chicken breasts. Okay, I have to admit, between the squash and the brownies, I ran out of time to cook the chicken. Not because the other recipes took super long to prepare, but because I notoriously am always behind schedule when I have guests over (luckily, it’s usually worth the wait!). So, this is what I wanted to prepare, but I ended up just putting some olive oil, salt and pepper and a light cajun spice on the chicken breasts and throwing them on the grill. The chicken still tasted great with the squash.

Super fudge brownies. I confess, I have not always been a fan of gluten-free baked goods, and because I’m not gluten free, I have stuck with the real thing. But these are really good. The most time consuming thing for me in making these (aside from cleaning up the tapioca flour that sprayed across my kitchen when I opened the bag) was making Alison’s GF Baking Mix. But I now have the extra Mix stored in a container so I can easily make these again some time soon. I couldn’t find teff flour at the store I went to (and again was pressed for time) so I simply used 1 cup of the Baking Mix, as opposed to a half cup and a half cup of teff flour. For the chocolate, I used Sunspire’s dairy and gluten free semi-sweet chocolate chips, and they worked great.

In addition, I made a salad with romaine lettuce, tomato, red and orange peppers, carrot, crushed raw cashews, and pomegranates topped with olive oil and balsamic vinaigrette. Oh, and all of this was rounded out with a bottle of Malbec red wine from Argentina. Bon appetit!

One of the best ways to help your children develop a strong immune system is to make sure they eat well and develop healthy eating habits. Christina Schmidt, M.S., Nutritionist and Author of The Toddler Bistro: Child-Approved Recipes and Expert Nutrition Advice for the Toddler Years offers this checklist of nutrient rich healthy foods to help you and your family fend off H1N1 and seasonal flu this year:

1. Vitamin C: citrus fruits, berries, kiwis, peppers, tomatoes

2. Vitamin E: wheat germ, nuts, fortified cereals, sweet potatoes

3. Beta Carotene (Pro-Vitamin A): yellow and dark green leafy vegetables, sweet potatoes, orange squash, apricots, cantaloupe

4. Zinc: meats, fish, poultry, fortified cereals, milk

5. Iron: meats, poultry, fish, egg yolk, dried fruits, fortified grains, dark molasses

6. Copper: meats, nuts, chocolate, cherries, whole grains

7. Selenium: grains, meats, onions, milk

8. Folic Acid: green leafy vegetables, eggs, meats, fish, beans, broccoli

9. Vitamin B6: wheat germ, milk, egg yolk, meats

10. Vitamin B12: milk, eggs, meats

11. Omega 3 Fats: cold water fish, flax oil, soybeans, walnuts, dark green leafy vegetables

12. Probiotics: yogurts with the “Live and Active Cultures” seal, fortified foods, supplements

13. Garlic: as single ingredient or in variety of sauces, soups, ready to eat meals, supplements

The Wall Street Journal ran an article today criticizing home flu cures as bad medicine. Not surprisingly then, the article states, “according to the Centers for Disease Control and Prevention, the officially sanctioned vaccine is the only proven way to prevent the H1N1 virus.” It went on to say that Tamiflu and Relenza are the only antiviral drugs proven to shorten the duration of the flu.

Although placing an onion in your bedroom may not protect you from getting the flu, there are many natural remedies to consider for flu prevention. These include:

1. Gargle with salt and water. It can take 2-3 days for flu germs to proliferate in your throat or nasal cavity. Gargling can help prevent proliferation.

2. Snuff salt and water. Just like in your throat, irrigating your nasal passages can help prevent the proliferation of the flu in your nasal cavity. My grandfather was a pharmacist and I can’t tell you how many times he told me throughout my life to gargle and snuff salt water, and although it always sounded so gross to me, he was right. In fact, a neti pot is the best way to irrigate your nasal passages. If this doesn’t work for you, then swabbing your nasal passages with salt and water can also help.

3. Sleep, sleep, and more sleep. I know I’m the worst offender on this front, but a good night’s sleep goes a long way toward good health. Unfortunately, you usually need more than one good night.

4. Hydrate and in particular drink warm liquids. The warm liquids help to wash away any flu cells that are proliferating in your throat. We recommend green or herbal tea as coffee is a diuretic and will dehydrate you at a time when you need to hydrate.

5. Wash your hands, wash your hands, and wash your hands.

6. Eat well, and boost your vitamin C intake.

In this weeks CSA box, I received another huge bunch of cilantro. Although I love the taste of this herb, I was worried that I wouldn’t be able to eat it all before it turns bad. Luckily, Grant Family Farms sent me some tips on how to store it to maintain its longevity. Here’s what I learned: more