November 10, 2019
Brown Butter Sweet Potatoes with Nut Crumble
November 10, 2019
Green Beans with Toasted Walnuts and Quinoa
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Green Beans with Beech Mushrooms & Olives
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Mandarin Roasted Rainbow Carrots
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Maple Roasted Sweet Potatoes with Bacon
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Cinnamon Chipotle Twice-Baked Sweet Potatoes
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Spaghetti Squash with Ham, Peas & Cream Sauce
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Olive Oil Oven Roasted Leeks
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Roasted Maple Cinnamon Butternut Squash
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Balsamic Grilled Vegetables
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Italian Tortellini Salad
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Roasted Veggies & Quinoa Salad with Cilantro Lime Dressing
This wholesome #meatlessmonday salad is filled with summers best produce. Hitting up your veg with roasting is a great way to enhance it’s natural flavors. Our Roasted Veggies & Quinoa Salad is your finest answer to a delicious, nourishing meal that truly satisfies.
Ingredients
1/2 red onion, rough chop
1/2 sweet potato, cut into bite sized pieces
1 bell pepper (I used 1/2 each of yellow & red for color), cut into bite sized pieces
Handful of asparagus, trim off tough stems
A few gluggs of olive oil
a few pinches garlic salt
4 cups baby spinach leaves
1 container (8 ounces) pearl mozzarella, drained
1/2 cup chopped toasted
Cilantro Lime Dressing
1 bunch cilantro, trim the bunch 1/2 way down the stems
juice from 1 lime
1 tablespoon white wine vinegar or rice wine vinegar
pinch of garlic powder
salt & pepper to taste
Directions
Preheat oven to 375 degrees Fahrenheit with the rack in the middle. Clean all veggies, pat dry & chop accordingly. Toss with olive oil, garlic, salt & pepper. Bake for 20-25 minutes or until the veggies are roasted & tender.
Put all dressing ingredients into a food processor or blender & combine well. Season with salt & pepper to taste. Makes 1/2 cup of dressing.
In a large bowl add a few cups of spinach, some quinoa & roasted veggies. Using a pair of tongs toss with dressing.
Plate & top with walnuts and mozzarella.
You can make the roasted veggies & dressing the day ahead of when you need it!
Serves 4-6
