Not exact matches
1 medium - size spaghetti
squash,
cut in half lengthwise 1/2 medium onion, chopped 1 garlic clove, chopped 1 tablespoon Cabot Salted Butter 1 1/2 cups chopped broccoli 1/2 teaspoon dried dill 1/4 teaspoon salt Pinch of freshly ground black
pepper 4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
For the
squash, I peeled it
cut it into 3/4 ″ dice, tossed with olive oil, salt and
pepper, and roasted at 400.
Filling: 2 red bell
peppers 11 tbsp olive oil, divided 1 small butternut
squash,
cut into 1» cubes Kosher salt Freshly ground
pepper 1 small red - skinned sweet potato, peeled,
cut into 1/2» cubes 4 oz of cherry tomatoes,
cut in half 1 tbsp balsamic vinegar 2 small onion, thinly sliced 1 small fennel bulb, thinly sliced 2 tsp fresh thyme leaves, divided 4 oz fresh goat cheese, crumbled 2 large eggs 3/4 cup heavy cream
Brush olive oil on both
cut sides of the
squash and season with salt and
pepper.
3 Tablespoons reduced sodium soy sauce 2 Tablespoon peanut or canola oil 1 teaspoon grated lemon zest (from 1 lemon) 2 Tablespoons fresh lemon juice (from 1 lemon) 1 Tablespoon minced fresh ginger root 1 Tablespoon minced garlic (about 2 cloves) 1 Tablespoon dijon mustard 1/2 teaspoon red
pepper flakes (optional) 1 1/4 - 1 1/2 lb swordfish steak,
cut into 1 inch cubes Salt,
Pepper to taste Vegetables for skewering: choose your favorites like zucchini, yellow
squash, bell
peppers, red onion, and mushrooms 6 bamboo skewers, soaked for 30 minutes in water
3 cups butternut
squash, cubed 2 cups green beans, trimmed and
cut into 2 - inch pieces 1 cup, packed, baby spinach 1 package extra firm tofu,
cut into 1 - 2 inch cubes 3 tablespoons extra virgin olive oil 5 garlic cloves, chopped 1 tablespoon chopped ginger 1 small shallot, finely minced 1 serrano chili, chopped 14 oz (1 can) coconut milk salt and
pepper to taste pinch of chili
pepper flakes (I used bird's eye chili flakes, which is hotter than regular red
pepper flakes.
1 spaghetti
squash (bake 30 - 35 minutes at 350) 1 package chicken sausage,
cut into chunks 1 onion, chopped 3 cloves garlic, chopped extra virgin olive oil salt and
pepper 1/2 teaspoon crushed red
pepper 1 teaspoon garlic powder 1 teaspoon basil 1 cup crushed tomatoes 1/4 cup heavy cream grated pecorino romano cheese
I make a similar meatless chili in a crockpot (I make a LOT at once and freeze for a quick lunch or dinner for 1 or 2)- and I think you'll like this idea: along with carrots, celery, onions and garlic, I usually use 3 - 4 cans of (low sodium, rinsed) beans (2 kidney, 1 each of another; I like black and small white or pink beans), 3 - 4 red / yellow / orange sweet
peppers (I but at the farmer's market when fresh and
cut up and freeze the extras for making chili in the fall / winter); 1 or 2 zucchini and / or yellow
squash, and (drum roll) 1 can of organic PUMPKIN PUREE!
1 small kabocha
squash, halved, seeded, peeled, and
cut into 1 - inch wedges 2 cloves garlic, peeled and lightly crushed 1 tablespoon olive oil 1/2 teaspoon salt 3 tablespoons soft unsalted butter, plus more for ramekins 1/3 cup (20 g) gluten - free breadcrumbs 1 cup (250 ml) whole milk 3 tablespoons (45 g) sweet rice flour 3 ounces (90 g) Idiazabal, grated 3 tablespoons finely chopped herbs (parsley, sage, thyme, chives) 1/4 teaspoon ground cumin 1/4 teaspoon ground black
pepper 4 eggs, separated
1 tbsp coconut oil 1 onion, chopped 900g butternut
squash, peeled, deseeded and
cut into small chunks 1/2 tsp dried chilli flakes 600 ml vegetable stock 100g organic watercress, roughly chopped Celtic or Himalayan salt and black
pepper, to taste
Ingredients 2 tablespoons olive oil 1/2 onion, chopped 2 carrots, grated 1 teaspoon minced oregano 1 acorn
squash,
cut open 2 garlic cloves, minced 1 1/2 teaspoons salt freshly ground
pepper 2 tablespoons minced chives, plus more for garnish 1 1/2 cups cooked rice (white or brown; from about 1/2 cup uncooked) 4 eggs, beaten 1 cup grated aged alpine - style cheese like Roth Grand Cru Original (about 4 ounces)
What's in it: 1/2 butternut
squash, peeled and
cut into 1/2 inch cubes (about 2 - 3 cups) Prepared cornbread *,
cut into 1/2 inch cubes (about 3 - 4 cups) Multigrain bread,
cut into 1/2 inch cubes (about 3 - 4 cups) 1/2 small onion, chopped 2 cups chopped kale 1 1/2 -2 cups chicken or vegetable broth 2 large eggs 1/2 cup dried cranberries 4 fresh sage leaeves 3 sprigs of fresh thyme (or 1 tspn dried thyme) Salt and
pepper to taste For vegetarian version: 2 cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
1 1/2 qt of chicken stock 2 lb butternut
squash cut in small cubes 2 tart apples (peeled)
cut into small cubes 2 shallots chopped 1 tsp fresh rosemary or 1/2 tsp dried 1 tsp fresh thyme or 1 tsp dried 1/2 cup half and half 1/2 tsp salt 1/2 tsp ground
pepper
On a mandoline, adjustable - blade slicer or with a very sharp knife,
cut the eggplant, zucchini, yellow
squash and red
pepper into very thin slices, approximately 1 / 16 - inch thick.
Drizzle half the olive oil, and sprinkle half the salt and
pepper onto the
cut kobocha
squash.
Healthy Recipes: 10 Days of Healthier Thanksgiving Recipes Sage and Butternut
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chic
squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly
cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon
cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and
pepper 1 32 ounce carton chicken...
1 small butternut
squash, (1 to 1 1/2 pounds) seeded, peeled, and
cut into 1 - inch cubes1 medium onion,
cut into 1 / 2 - inch wedges1 1/2 tablespoons olive oil1 / 2 teaspoon kosher salt, plus more for the pasta water4 ounces sliced bacon1 pound store - bought bowtie pasta or 1 1/4 pounds homemade4 tablespoons (1/2 stick) unsalted butter,
cut into chunks10 fresh sage leaves1 / 2 cup finely grated Parmesan cheeseFreshly ground
pepper 1.
1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh
cut vegetables such as broccoli florets, yellow
squash, colorful bell
peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4 cup chopped fresh basil leaves 1 12 - ounce can drained Chicken of the Sea (r) Chunk Light Tuna in Spring Water 1 cup light roasted garlic and white wine dressing Parmesan cheese
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow
squash,
cut into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black
pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped fresh basil leaves or parsley Whole fresh basil leaves (for garnish)
ingredients BUTTERNUT
SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
SQUASH RAVIOLI WITH SAGE BROWN BUTTER 1 pound butternut
squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to
squash (peeled,
cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black
pepper (to taste)
1 butternut
squash, peeled, seeds removed,
cut into cubes 3/4 cup light coconut milk 2 tbsp olive oil 2 cloves garlic, minced 2 tsp dried rosemary 1 tsp crushed red
pepper flakes 10 - 12 shiitake mushrooms, stems removed,
cut into thin strips 4 zucchini, spiralized into fettuccine
Butternut
squash sauce 1 butternut
squash, peeled, seeds removed,
cut into cubes 1 tbsp olive oil salt and
pepper 3/4 cup light coconut milk 1 tsp crushed red
pepper flakes
Ingredients 2 medium (1 cup) Yukon Gold potatoes, unpeeled &
cut into 1 - inch chunks 1/2 cup winter
squash,
cut into 1 - inch chunks 1 tablespoon olive oil 1/4 teaspoons kosher salt black
pepper 1/4 cup grated Parmesan 1/2 teaspoon dried thyme
But summer doesn't seem the right time our typical preparation — chunked and roasted until brown with salt,
pepper and olive oil — and this torte,
cut with yellow summer
squash is lighter and perfect, especially served right from the oven with a green or tomato salad.
1 bunch green onions, thinly sliced 1 cup grated Parmesan cheese 2 tablespoons all - purpose flour 1 tablespoon chopped fresh thyme leaves 1 1/2 teaspoons salt 3/4 teaspoon ground black
pepper 2 pounds Yukon Gold potatoes, peeled,
cut into 1 / 8 - inch - thick rounds 12 ounces yellow crookneck
squash or regular yellow or green summer
squash,
cut into 1 / 8 - inch - thick rounds 6 teaspoons olive oil
Couscous and Feta - Stuffed
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
Peppers Adapted from Epicurious Vegetable - oil cooking spray 1 1/4 cups fat - free chicken or vegetable broth 2/3 cup couscous 4 extra-large or 5 large bell
peppers, mixed colors (or 6 smallish bell peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers, mixed colors (or 6 smallish bell
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes, cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to
peppers) 2 tsp olive oil 1/2 cup chopped onion 6 oz zucchini, quartered lengthwise then sliced across thinly 6 oz yellow
squash, quartered lengthwise then sliced across thinly 1/2 tsp fennel seeds (I left this out because I don't like nor have fennel seed... to each her own) 1/2 tsp dried oregano 1/2 tsp salt 1 cup cherry tomatoes,
cut in half 15 oz canned chickpeas, drained and rinsed 4 oz crumbled feta cheese (about 1 cup) 3 tablespoons tomato paste (I only used 2 because 3 seemed like a lot for a strong flavor like tomato paste) Preheat oven to 350 °F.
1 large zucchini (approx. 8» x 2») 1 large summer
squash (approx. 8» x 2») 5 strips bacon,
cut in 1/4» pieces 1/2 cup finely chopped shallot 1 cup thinly sliced sweet red
pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon
pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
Coat
cut sides of
squash and onion with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon
pepper.
What's in it: 1 medium - sized spaghetti
squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black
pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly sliced 6 cloves garlic, finely minced 2 cups carrots,
cut into matchsticks 2 cups bean sprouts 6 scallions, sliced Other optional veggies: I added a cup of sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime,
cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
1 to 2 tablespoons sesame oil + more if needed based on taste 1/2 small to medium sized red onion, peeled and sliced 1/2 medium sized zucchini, unpeeled and chopped 1/2 medium sized summer
squash, unpeeled and chopped 1 cup sugar snap peas,
cut once in half crosswise 1 cup shiitake mushrooms, chopped 1 to 2 garlic cloves, minced Pinch of salt 1/2 red bell
pepper, chopped 1/2 green bell
pepper, chopped 1/2 cup red cabbage, shredded 2 small carrots, peeled and shaved into strips 1/2 pound linguine noodles, cooked 1/4 cup mushroom broth 3 tablespoons soy sauce 2 tablespoons hoisin sauce 2 tablespoons Chinese oyster sauce Green onions, diced for garnish
4 Tablespoons olive oil, divided 4 cups chicken stock 1 cup arborio rice 4 strips thick -
cut bacon 1/2 cup vodka 1/2 cup white onion, diced small 1 clove garlic 1 butternut
squash 1/3 cup parsley, chopped fine Salt & Ground
pepper 3/4 cup freshly grated parmesan Olive oil for garnish
Place
squash halves
cut side up on a rimmed baking sheet and season with salt and
pepper.
2 tablespoons coconut oil 1/2 large onion, diced 1 large carrot, diced 1 celery stalk, diced 1 can coconut milk (not low - fat) 3 cups homemade fish stock 1 - 2 dried chipotle
pepper or 2 tablespoons paprika (or to taste) 1 sweet potato, coarsely chopped (about 2 cups) 1 small butternut
squash, peeled, seeded, and coarsely chopped (about 4 cups) 1 1/2 pounds skinless salmon fillets,
cut into 1 - inch cubes 2 tablespoons fresh dill, minced Sea salt and freshly ground black
pepper to taste
1 tablespoon extra-virgin olive oil 6 cloves garlic, roughly chopped 2 leeks, white and light green parts cleaned and chopped 1 medium red onion, chopped 1 medium - large zucchini, roughly chopped 1 medium - large yellow
squash, roughly chopped Two medium heads cauliflower,
cut into florets (8 - 10 cups) 2 bunches collard greens, stems removed, leaves chopped (about 10 - 12 cups) 1 teaspoon fresh thyme leaves 1/4 cup chopped fresh dill 4 cups vegetable broth (I recommend Imagine's No Chicken Broth) 5 cups water 1/2 to 1 teaspoon salt Freshly ground black
pepper 1 tablespoon fresh lemon juice, preferably Meyer lemon juice Roasted chickpeas, for garnish (optional)
2 cups dried black - eyed peas (or 4 cans black - eyed peas, drained) 3 tablespoons olive or canola oil 1/2 teaspoon whole cumin seeds 1/2 teaspoon whole fennel seeds 1 medium onion, chopped 1 cloves garlic, finely chopped 1/2 teaspoon fresh ginger, peeled and finely chopped 1 fresh hot green chili, chopped 4 tablespoons tomato purée 1 1/2 teaspoon salt 1/8 to 1/4 teaspoon cayenne
pepper, or to taste 3/4 pound (2 1/2 cups) butternut
squash, peeled, seeded, and
cut into 1 - inch pieces
1 pound butternut
squash,
cut into one - inch cubes 2 cups low sodium vegetable stock or broth 3 tablespoons coconut milk (unsweetened) 1 tablespoon almond butter 1 teaspoon kosher salt 1 teaspoon white
pepper 3 tablespoons curry powder 1 tablespoon olive oil
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and
cut into 2 - inch pieces 20 fresh sage leaves, coarsely chopped 1 teaspoon coarse salt 3/4 teaspoon coarsely ground black
pepper 2 teaspoons minced fresh thyme 1 teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut
squash (or other hearty
squash such as delicata, which doesn't need to be peeled if using)
I
cut up zucchini and
squash, tossed them in olive oil, seasoned them with salt,
pepper and oregano, and baked them for 30 minutes.
1 large butternut
squash, peeled, seeded and
cut into 3 / 4 - inch dice 2 large sweet potatoes, peeled and
cut into 3 / 4 - inch dice 4 carrots, peels and sliced crosswise into 1 / 4 - inch thick rounds 4 tablespoons of olive oil 1 large yellow onion, finely chopped 1 large red bell
pepper, seeded and
cut into 1 - inch long slices 2 serrano
peppers, seeded and
cut into 1 / 4 - inch dice (You could substitute jalapeño
peppers for something less spicy) 4 cloves garlic, chopped 1 1/2 teaspoons marjoram 1 stick of cinnamon (or 1 tablespoon ground cinnamon) 1 1/2 teaspoons ground cumin 1 tablespoon paprika 1 28 - ounce can chopped tomatoes with juice 1 cup uncooked quinoa 1 1/2 cups cooked beans (kidney, cannellini or black) or 1 can beans, rinsed Salt to taste
I julienned yellow
squash using a mandoline (and yes,
cut a finger in the process), but I found the julienned
squash was a delicious replacement for pasta in a thai - inspired salad with jicama, sweet baby bell
peppers, cherry tomatoes, mango, and almond crusted chicken, tossed in a peanut sauce dressing.
1 eggplant,
cut into 1 / 2 - inch thick slices 1-1/2 tablespoons kosher salt 1 red onion,
cut into 3 / 4 - inch thick rounds 1 cup cherry tomatoes 1 red
pepper,
cut into 1 - inch wide strips 1 yellow
squash (about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 zucchini (about 3/4 pound),
cut into 1 / 2 - inch thick diagonal slices 1 tablespoon olive oil 1/2 tablespoon black
pepper 4 5 × 4 - inch pieces rosemary focaccia, halved horizontally 1/4 cup basil pesto 4 ounces goat cheese, crumbled 1 handful arugula
Cut up an assortment of fresh vegetables - carrots, sweet potatoes, zucchini, butternut
squash, broccoli,
peppers, onions, garlic, etc. - whatever is available.
2 cups spelt flour plus more for dusting One envelope dry active yeast 1 teaspoon kosher salt 1 tablespoon honey 2 tablespoons + 2 teaspoons olive oil plus more for oiling bowl 1 cup warm water 1 teaspoon chopped fresh rosemary 1/4 teaspoon sea salt 1 acorn
squash, halved, seeded and
cut lengthwise into 1 / 2 - inch - thick slices 2 cups finely shredded, stemmed Lacinato kale 1 tablespoon fresh lemon juice Pinch of crushed red
pepper flakes 1 ounce shaved pecorino cheese (about 1/2 cup)
Line a baking sheet with parchment paper, place the
squash on the sheet and drizzle with olive oil on the
cut sides, then sprinkle with kosher salt and
pepper.
virgin coconut oil or extra virgin olive oil 1 yellow onion, diced 1 inch piece ginger, grated 2 garlic cloves, minced 2 cups cubed butternut
squash 1/2 head cauliflower,
cut in florets 6 cups chicken broth 1 lb chicken breast, diced 1/2 bunch kale, torn into small pieces salt and
pepper
Drizzle 1/2 tablespoon olive oil over the
cut side (or 1/4 tablespoon if using smaller
squash) and season with kosher salt and fresh ground
pepper.
1 head of cauliflower 1 eggplant 1 delicata
squash refined coconut oil salt &
pepper ground cumin ground paprika dried, ground turmeric 1 lemon,
cut in half and divided 1 cup spelt berries 3 cups filtered water drizzle of cold pressed olive oil drizzle of pure maple syrup chopped fresh parsley
Pin It Ingredients: 1 9 - ounce package refrigerated cheese tortellini, cooked according to package directions 3 cups assorted fresh
cut vegetables such as broccoli florets, yellow
squash, colorful bell
peppers, red onion, carrots, tomatoes 1 15 - ounce can artichoke hearts, drained 1/4... Continue Reading →
1 cup dried cannellini beans 3 cups vegetable broth (see note above) 4 cups water 2 tablespoons extra-virgin olive oil Pinch salt 1 bay leaf 1/4 to 1/2 teaspoon Aleppo
pepper 1/4 cup dry or medium - dry sherry 4 large thinly sliced shallots (about 1 1/2 cups) 1 medium butternut
squash,
cut into 1/2 inch cubes (about 4 cups) 1 5 - ounce package baby spinach 2 teaspoons sherry vinegar
Ingredients: 1 tablespoon olive oil 2 cups butternut
squash, peeled and
cut into small dices 1 young leek, thinly sliced (white and light green parts only)(or sub with a scallion) 1 clove garlic, minced 1/2 cup water 1/2 teaspoon toasted sesame oil 2 teaspoons fish sauce 2/3 cup coconut milk salt and freshly ground black
pepper 1/4 cup pancetta, diced and cooked until crispy (optional, for garnish) grated Parmesano - Reggiano (optional, for garnish)