Not exact matches
Arrange romaine lettuce, chickpeas, yellow
squash ribbons, tomatoes, cucumber and bell pepper
slices, olives, asparagus, green beans, and grilled zucchini on a large platter.
Spread on the sauce (you don't have to use all of it),
arrange the blossoms,
sliced squash (if using) and ricotta on top.
I thinly
sliced bell peppers, zucchini &
squash and
arranged them on a couple sheet pans.
Lightly oil 2 baking sheets and
arrange the
squash slices on them.
Dip
squash slices in the mix and
arrange on a baking pan, sprinkle with sea salt and fresh sage leaves.
Arrange the thinly
sliced squash on a baking sheet.
Lightly grease a glass dish or casserole dish and start by
arranging the
squash slices slightly overlapping.
Toss the butternut
squash slices with 2 tsp olive oil and season with salt and pepper,
arrange slices in a single layer on the baking sheet and roast for 20 minutes until tender.
Arrange 1/4 of the sweet potato
slices on half of the surface, followed by 1/4 of the
squash and corn mixture.
Alternate
slices of eggplant, zucchini, yellow
squash and red bell pepper over the tomato paste mixture and continue to
arrange the
slices starting at the outer edge of the dish and working toward the middle.
Toss to coat and
arrange each
slice of
squash flat on the baking sheet so it gets well caramelized.
once everything is finished cooking,
arrange the
squash slices and sorghum in bowls however you like.
Slice chicken and
arrange on plates with
squash.
Use tongs to place the
squash in the frying pan, gently
arranging the
slices in a tight spiral on the caramel.
Alternate
slices of eggplant, zucchini, yellow
squash and red bell pepper over the tomato paste mixture and continue to
arrange the
slices starting at the outer edge of the dish and working toward the middle.