As we transition into the Earth season, a time of abundance and grounding, it's the perfect opportunity to indulge in nourishing and wholesome entrees that celebrate the bountiful harvest of late summer. Embracing the wisdom of Traditional Chinese Medicine (TCM) and the Earth element, these entree recipes are designed to support your overall well-being while delighting your taste buds. From plant-based delights to savory meat dishes, these recipes will fill your home with the warm aromas of the Earth season. So, let's dig in and embrace the bounty with these five nourishing Earth season entrees.
Quinoa-Stuffed Acorn Squash
Ingredients:
2 acorn squashes, halved and seeds removed
1 cup cooked quinoa
1 cup diced zucchini
1 cup diced bell peppers (any color)
1/2 cup diced red onion
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Place the acorn squash halves on the baking sheet, cut side up.
Drizzle olive oil over the squash halves and season with salt and pepper.
Roast the squash in the preheated oven for 25-30 minutes or until tender.
While the squash is roasting, prepare the quinoa according to the package instructions.
In a pan, sauté the diced zucchini, bell peppers, red onion, and garlic in olive oil until softened.
Add the cooked quinoa, ground cumin, paprika, salt, and pepper to the pan and mix well.
Stuff each roasted acorn squash half with the quinoa and vegetable mixture.
Garnish with fresh parsley before serving.
You can choose chicken, lamb, turkey, and rabbit to add in the mix or on the side. They're the perfect meats for this season.
Lemon-Herb Baked Salmon
Ingredients:
4 salmon fillets
Juice and zest of 1 lemon
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
Lemon slices for garnish
Instructions:
Preheat the oven to 350°F (190°C) and line a baking dish with parchment paper.
In a bowl, whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped dill, chopped parsley, dried oregano, salt, and pepper.
Place the salmon fillets in the prepared baking dish.
Pour the lemon-herb marinade over the salmon, ensuring it is evenly coated.
Bake in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
Garnish with lemon slices before serving.
Vegetable and Tofu (or meat) Stir-Fry
Ingredients:
1 block firm tofu, drained and cubed
2 cups broccoli florets
1 red bell pepper, sliced
1 cup snap peas
1 cup sliced carrots
2 cloves garlic, minced
2 tablespoons soy sauce (gluten-free)
1 tablespoon hoisin sauce (gluten-free)
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
2 tablespoons chopped green onions for garnish
Cooked brown rice or quinoa for serving
Instructions:
In a pan, heat sesame oil over medium heat.
Add the cubed tofu and sauté until lightly browned on all sides. Remove from the pan and set aside.
In the same pan, sauté the minced garlic and grated ginger until fragrant.
Add the broccoli florets, red bell pepper, snap peas, and sliced carrots to the pan. Cook until the vegetables are tender-crisp.
In a small bowl, whisk together the soy sauce and hoisin sauce. Pour the sauce over the vegetables and stir to coat.
Add the sautéed tofu back into the pan and toss everything together.
Serve the vegetable and tofu stir-fry over cooked brown rice or quinoa.
Garnish with chopped green onions before serving.
Make sure the Tofu is organic. I do not recommend men eating it or women with high estrogen. Substitute chicken, turkey, lamb, rabbit, or fish.
Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients:
4 large bell peppers (any color)
1 cup cooked quinoa
1 can (15 oz) black beans, drained and rinsed
1 cup diced tomatoes
1/2 cup diced red onion
1/2 cup corn kernels (fresh or frozen)
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish
Instructions:
Preheat the oven to 375°F (190°C) and grease a baking dish.
Cut the tops off the bell peppers and remove the seeds and membranes.
In a pan, sauté the diced red onion in olive oil until softened.
Add the diced tomatoes, black beans, corn kernels, ground cumin, chili powder, salt, and pepper to the pan. Cook until heated through.
Stir in the cooked quinoa and mix until well combined.
Stuff each bell pepper with the quinoa and black bean mixture.
Place the stuffed bell peppers in the prepared baking dish.
Bake in the preheated oven for 25-30 minutes or until the peppers are tender.
Garnish with fresh cilantro before serving.
Gluten-Free Eggplant Parmesan
Ingredients:
2 large eggplants, sliced into 1/4-inch thick rounds
2 cups gluten-free breadcrumbs
1 cup grated Parmesan cheese (or dairy-free alternative)
2 cups marinara sauce (gluten-free)
2 cups shredded mozzarella cheese (or dairy-free alternative)
1/4 cup chopped fresh basil
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a bowl, mix gluten-free breadcrumbs and grated Parmesan cheese.
Dip each eggplant slice into the breadcrumb mixture, coating both sides evenly, and place on the prepared baking sheet.
Drizzle olive oil over the eggplant slices and season with salt and pepper.
Bake in the preheated oven for 15-20 minutes or until the eggplant slices are golden and crispy on the outside. The aroma of the baked eggplant, combined with the delicious Parmesan coating, will fill your kitchen with the comforting scents of the Earth season.
While the eggplant is baking, prepare the marinara sauce or use your favorite store-bought version. Once the eggplant slices are perfectly baked, remove them from the oven and set the temperature to 400°F (200°C).
In a baking dish, spread a thin layer of marinara sauce at the bottom. Arrange a layer of the baked eggplant slices on top of the sauce, ensuring they overlap slightly. Sprinkle a generous amount of shredded mozzarella (or dairy-free alternative) over the eggplant layer.
Repeat the process with another layer of marinara sauce, eggplant slices, and shredded mozzarella until all the ingredients are used up. The final layer should be mozzarella.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes. This allows the flavors to meld together, the sauce to bubble, and the cheese to become gooey and melted.
Once the Eggplant Parmesan is done baking, remove it from the oven and let it rest for a few minutes before serving. Garnish with chopped fresh basil for an extra burst of flavor and a touch of vibrant green.
Serve the Gluten-Free Eggplant Parmesan as a main course accompanied by a crisp green salad or your favorite gluten-free pasta.
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