Not exact matches
Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size
as zucchini Red onion (1 medium), sliced into
wedges Garlic (4 cloves), wrapped in tinfoil to be
roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.
Roasted Cauliflower 1 medium head fresh cauliflower (about 1 3/4 to 2 pounds) 2 tablespoons olive oil 1/4 teaspoon fine sea salt Freshly ground black pepper Fresh lemon
wedges such
as Meyer lemon
I think this is the best my sweet potatoes have come out, I usually do them in «fry» form, (thin strips), but I think they
roast better
as wedges.
Salad Ingredients: 1/2 head, large leaf letturce (Use the entire head if your lettuce is small) 1 large tomato, cut into
wedges (Use two if your tomato is small) 1/2 cucumber, peeled and sliced 1/2 red pepper, diced 1/4 cup mild red onion, sliced 3 radishes, sliced (optional) Spanish olives —
as many
as you want
Roasted red peppers, diced and pepperoncini's, if desired
This versatile dip can be served with chips, pita
wedges, or
roasted veggies,
as well
as the Chickpea Croquettes.
And because we need that crispy crunch
as well
as some heat I offer up these delicious
Roasted Sweet Potato
Wedges with Chipotle Cashew Dip!
As accompaniments there was a selection of rice, roasted potato wedges, steamed vegetables, green beans, cauliflower and broccoli in a cheese sauce as well as a vegetable lasagne for those who don't eat mea
As accompaniments there was a selection of rice,
roasted potato
wedges, steamed vegetables, green beans, cauliflower and broccoli in a cheese sauce
as well as a vegetable lasagne for those who don't eat mea
as well
as a vegetable lasagne for those who don't eat mea
as a vegetable lasagne for those who don't eat meat.