Not exact matches
250g (about 1 / 2 lb or 4 small - medium) red onions, peeled and quartered lengthwise 250g (about 1 / 2 lb or 6 medium) shallots (eschalots), peeled and halved lengthwise 90 ml (6
Tbsp) olive oil, divided Salt and black pepper 1
Tbsp dried oregano 450g (1 lb or 2 cups) uncooked puy (French green) lentils 1litre (4 cups) vegetable stock 2 garlic cloves, peeled and crushed 2
Tbsp za'atar, divided 1 tsp ground cumin 1
Tbsp cider vinegar 200g (7oz) young spinach leaves 300g (10 1/2 oz)
soft goat's cheese, cut or broken into 2 - 3 cm (1 ″) pieces 2
Tbsp pumpkin seeds, toasted
1 1/2
Tbsp olive oil 1 lg red onion, finely chopped (1 c) 1
Tbsp sugar 1 tsp kosher salt, divided 1/2 tsp freshly ground black pepper, divided 2
Tbsp water 1
Tbsp balsamic vinegar 1 c Arborio rice 4 1/2 c low - sodium chicken broth, divided 4 c Roasted Butternut Squash 1 oz
soft goat cheese 1/4 c unsalted, dry - roasted, shelled, chopped pistachios 1/4 c fresh mint, thinly sliced
Ingredients: • 1 pound pasta (of your choice, gluten free works well with this recipe) • 2 small acorn squash • 2
Tbsp olive oil • 1 medium onion • 1/3 cup fresh basil — washed and chopped • 1 tsp salt • 1
Tbsp coconut oil • 1 cup
soft goat cheese • 1 - 2
Tbsp rice milk (original and unsweetened) Please note: the last 3 ingredients can be replaced with one cup of heavy cream if cow dairy is not a concern for your family Instructions: • Cut squash in half and onions is quarters, drizzle with olive oil • Place squash cut side down in a baking dish, surround with the onions and cover with aluminum foil • Bake at 400o for 30 - 40 min or until the squash is tender • Cook the pasta according to package directions • In a small sauce pan melt coconut oil, add
goat cheese and allow to melt — stirring consistently • Add rice milk until desired consistency • Remove the squash flesh from the skin and place the flesh in the food processor with the onion, salt and basil — puree until smooth • Slowly add the melted
goat cheese mixture while continuing to puree until you have a smooth sauce • Toss the squash / cheese mixture with the pasta and serve this delicious healthy kids meal