Not exact matches
To make the poached pears, peel, core, and
slice about 3/4 of a large pear into cubes roughly the same size
as the butternut
squash.
olive oil 1 shallot, peeled and chopped 2 cloves garlic, peeled and minced 1 package tempeh, cubed 1 green pepper, diced 1 cup mushrooms,
sliced 1 cup peeled and diced winter
squash (I used delicata) 1 - 2 cups chopped Swiss chard (or other greens such
as spinach or kale) 1/2 -1 cup favorite salsa (homemade or all - natural store - bought variety) *** see note below
To use this puree
as a delicious topping for crostini, simply skip the croutons, toast the bread
slices under the broiler, and top with a dollop of butternut
squash and a sprinkle of the crispy bacon and sage.
INGREDIENTS 1 recipe pizza dough extra virgin olive oil, for grilling vegetables and brushing crust 1 - 2 cloves garlic, thinly
sliced as possible summer vegetables (zucchini, yellow
squash, eggplant, bell peppers, onion, tomatoes, etc.), kosher salt and freshly ground black pepper chicken sausage (optional) fresh mozzarella, thinly
sliced freshly grated Parmesan cheese fresh basil, julienned
extra virgin olive oil, plus more to drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and
sliced 3 cloves garlic, chopped sea salt and pepper,
as needed 1 small butternut
squash, peeled, seeded and cubed (3 cups) 2 sprigs of rosemary 2 sprigs of thyme 1/2 cup white wine (or 1/4 cup apple cider vinegar) 1 tsp.
put in skinny
sliced butternut
squash as an extra vegetable and its the best thing in the world!
I could only find regular eggplants at my grocery store, so I was thinking of
slicing it length-wise, before putting it through the mandoline, so that the eggplant
slices aren't twice
as big
as the zucchini and
squash slices.
1/2 onion, finely chopped 2 garlic cloves, very thinly
sliced 1 cup tomato puree (such
as Pomi) 2 tablespoons olive oil, divided 1 small eggplant (my store sells these «Italian Eggplant» that are less than half the size of regular ones; it worked perfectly) 1 smallish zucchini 1 smallish yellow
squash 1 longish red bell pepper Few sprigs fresh thyme Salt and pepper Few tablespoons soft goat cheese, for serving
Chef Mel combines a cornucopia of über - fresh ingredients into exquisitely delectable dishes such
as Seared Rougié Foie Gras with rhubarb chutney, bacon and a
slice of peach pound cake; Buffalo Tenderloin with bacon, roasted carrots and ancho - tomatillo sauce; and Venison Loin with baby
squash, mole, foie gras and cotija cheese.
This autumnal version of my regular pizza today has a tart, spiced crumbly tofu spread
as a base, then come some fresh summer savory, delicious sweet dumpling
squash slices and spiralized beets, which all get so lovely and crispy after baking.
I've been following your site for a long time but never commented - I made this yesterday though at the same time
as boiling a big pot of
squash and pink beans and the combo is sooooo good with some avacado
sliced on top.
What's in it: 1 medium - sized spaghetti
squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work
as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1 lime, cut into wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
5 cups
sliced assorted vegetables, (such
as zucchini, yellow
squash, onion, red bell pepper and grape tomatoes)
Use a mandoline or food processor to
slice the sweet potatoes, onion, and
squash as paper - thin
as possible.
3 medium to large rutabagas, peeled and
sliced lengthwise — * Other root vegetables or winter
squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1 lime, rind removed and very thinly
sliced — optional,
as garnish
I've used this recipe
as stuffing for delicata
squash and green peppers (pre-cooked before stuffing),
as the base for shepherd's pie, and
sliced cold for sandwiches.
Using a vegetable peeler,
slice down the summer
squash, creating ribbons, rotating until you've used
as much of the
squash as you can.
Slice the
squash and cut the onion into wedges so that both are
as thick
as the apple wedges, and add them to the apples.
Place the
sliced or chopped
squash on the parchment paper lined baking sheet, drizzle with olive oil and season
as desired (I just used a little salt)
Ingredients: 1 winter
squash, such
as acorn or butternut 1 tsp cumin seeds (or 1/2 tsp powdered) 1/2 tsp paprika 1/4 tsp chili powder 1/2 tsp oregano, powdered (or 1 tsp fresh) 1 tsp garlic, minced 1/4 tsp salt 1/4 cup corn, fresh (if using frozen, thaw completely) 1/4 cup red onion, thinly
sliced (optional)-LSB-...]
6 ounces Cabot Sharp Cheddar or Cabot Garlic & Herb Cheddar, grated (about 1 1/2 cups) 1 1/2 cups fresh bread crumbs (about 3
slices firm white bread) 2 tablespoons Cabot Salted Butter 2 cups chopped onions 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves, crumbled 1/4 teaspoon ground black pepper 2 pounds dry - fleshed winter
squash, such
as Buttercup, Hubbard or Kabocha, peeled and seeded 3/4 - 1 cup chicken broth
As the George Foreman Grill heats up, wash and
slice the
squash.
These will act
as guards and will prevent your blade from going all the way through
as you
slice the
squash.
These will act
as guards and will prevent your blade from going all the way
as you
slice through the
squash.
I don't recommend letting kids help with this recipe,
as cushaw
squash are difficult to peel and
slice, but children will definitely be interested in helping you eat the finished product!
You also may want to try a veggie toast platform, such
as slices of sweet potato or butternut
squash, both of which serve
as terrific alternatives to conventional grain toast.
Add To Savory Dishes: Try adding either
sliced or slivered almonds to hot dishes such
as stir - frys, grains like wild rice and quinoa, cooked vegetables, and even soups including
squash, lentil, or tomato for a satisfying crunch.
THE REST 1 28 - ounce (793 g) jar favorite marinara sauce (I like Trader Joe's organic tomato basil) 3 zucchini
squash, thinly
sliced with a mandolin (or sub eggplant with this recipe
as a guide)
Here, too, are kid - friendly recipes such
as Squash Macaroni and Cheese,
Slice - and - Bake Cookies, and a Classic Birthday Cake with Buttercream Frosting.