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
Ingredients: - 2 sweet
potatoes, diced
into cubes - 3 medium sized beets, peeled and diced
into cubes - 16 oz of Brussel sprouts, sliced in half - 1
small onion, thinly sliced - 5 oz of candied pecans, -
crumbled goat cheese - olive oil for roasting - salt & pepper for taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and honey.
Moroccan Bouillabaisse Makes 6 Servings Ingredients 8 plum tomatoes (about 2 1/4 lb), seeded and grated (skins removed at end) 1 large onion, grated 3 garlic cloves, chopped 4 cups fish stock 1 lb
potatoes, peeled and cut
into 1/2 inch cubes 1/4 teaspoon
crumbled saffron threads (optional) 1 tbsp ground cumin 1/2 tbsp sweet paprika 1/2 tbsp ground ginger 1/2 preserved lemon, peel only, thinly sliced 1/4 cup chopped flat - leaf parsley 1/4 cup chopped cilantro 1 1/2 pounds large shrimp, peeled and deveined with the tails on 2 tablespoons fresh lemon juice (about 1/2 lemon) 1 lb white fish fillet (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and / or cod), cut
into 1 1/2 inch fillets (about 5 pieces) 1/2 pound mussels, scrubbed * 1/2 pound cockles or
small hard - shelled clams, scrubbed *