So, I did what I feel comfortable doing and roasted some peaches with balsamic, which were drizzled
over the cream - filled cheese, and topped with some chopped
cherries and a buttery oat
crumble.
- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan
over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small
crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered
cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.
This strawberry balsamic dressing is best
over fresh, crunchy mixed greens with juicy
cherry tomatoes, red onion, chopped almonds, and a few
crumbles of goat cheese.