Roast the squash until tender and beginning to brown

The squash and sweet dressing complement peppery arugula

Top with crumbled feta and dried cranberries

Avoiding Additives and Preservatives

Look for a Dijon mustard without benzoate of soda or sulfites – I use President’s Choice Old-Fashioned Dijon. Make sure the feta does not contain preservatives and that the cranberries do not contain sulfites. I used Ocean Spray craisins, which are additive-free.

Ingredients:

¾ cup (174 ml) apple juice

2 tbsp (30 ml) cider vinegar

2 garlic cloves, minced

5 tbsp (75 ml) extra-virgin olive oil

2 tsp (10 ml) Dijon mustard

1 butternut squash, about 1.4 kg, washed well

1 tbsp (15 ml) honey

½ tsp (2.5 ml) salt

4 cups (1 L) baby arugula

1 cup (250 ml) crumbled feta

¼ cup (60 ml) unsalted raw shelled pumpkin seeds (pepitas)

2 tbsp (30 ml) dried cranberries

Preparation:

Position racks in upper and lower thirds of oven. Preheat to 400 F (200 C). Line 2 large baking sheets with foil.

Boil apple juice with vinegar and garlic in a small saucepan. Boil until reduced to ¼ cup (60 ml) about 10 min. Remove from heat and whisk in 3 tbsp (45 ml) oil and Dijon.

Cut a large, shallow slit through the skin of squash. Microwave on high to make it easier to cut, 3 to 5 min. Slice unpeeled squash in half and discard seeds. Cut into 1/3-in.-thick (0.8 cm) slices. Toss with remaining oil, honey and salt until coated. Spread out on prepared baking sheets. Roast until just tender and edges are starting to brown, about 15 min.

Divide arugula among plates. Top with warm squash. Drizzle with dressing. Top with feta, pepitas and cranberries. Serves 4.

From Chatelaine

Avoiding Additives and Preservatives

Check the almonds to be sure they do not contain preservatives and use fresh lemon juice, not a concentrate. Check the label of the cheese to make sure it does not contain preservatives or colour – I use Splendido brand.

Arugula and almonds replace basil and pine nuts in this pesto

Penne rigate with arugula-almond pesto

Ingredients:

5 ounces (141 g) baby arugula, some leaves reserved for garnish

3 tablespoons (45 ml) blanched almonds, toasted and chopped (2 ounces/56 g)

1 small clove garlic, chopped

3 tablespoons (45 ml) fresh lemon juice

¼ cup (60 ml) grated Parmesan (1 ounce/28 g)

Coarse salt

½ cup (125 ml) extra-virgin olive oil, plus more for drizzling

1 pound (454 g) penne rigate

Preparation:

Combine arugula, almonds, garlic, lemon juice, and cheese in the bowl of a food processor; season with salt. Pulse until coarsely pureed. With motor running, slowly add oil, processing to a paste.

Bring a large pot of water to a boil; add salt. Cook pasta until al dente, according to package instructions. Drain; transfer pasta to a bowl. Add pesto and toss to coat evenly. Drizzle with oil, garnish with arugula leaves, and serve immediately. Serves 4.

From Martha Stewart Living