1
large sweet potato goat cheese butter, olive oil -LSB-...]
Not exact matches
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
Once veggies are cooked, allow to cool 5 - 10 minutes, then divide spinach and mixed greens between two plates or
large bowls, layer with
sweet potatoes, brussels sprouts, garbanzo beans, dried cranberries, and
goat cheese.
olive oil 1 medium onion, diced 3 cloves garlic 1
large sweet potato, diced small (skin on or off) 3 cups Hillshire Farm Smoked Sausage, sliced into 1» rounds or cubes 1 (19oz) can chickpeas (optional) 1 tsp paprika (
sweet or smoked) 1/2 tsp ground coriander 1 tsp chipotle powder 1/2 tsp ground cumin 1/2 tsp salt (more if needed) 6 cups low - sodium chicken stock 4 cups kale or spinach feta or
goat cheese, to garnish (optional) fresh ground pepper, to garnish
brie cheese 2 zucchinis 1
large eggplant 2 red bell peppers Giant lima beans Arborio rice Four 5 - ounce wild salmon fillets 2 bags organic spring mix lettuce 2
large beets 3 parsnips 1
sweet potato or garnet yam 8 ounces
goat cheese 4 ounces hazelnuts
● 2 medium
sweet potatoes ● 8
large pasture - raised eggs * ● 1 cup diced onion ● 2 cloves garlic, minced ● 5 cups raw spinach ● 2 diced chicken sausages, uncured & nitrate free ● 1/2 cup Skyr or Greek yogurt, plain & full fat ● 1/3 cup shredded Parmigiano Reggiano ● 1/3 cup
goat cheese ● 1/2 tsp.