Heat oil in a large, heavy-bottomed saucepan over medium-low heat. Add onion and garlic. Cook, stirring, for 5 mins. Add peas and cream. Simmer for 5 mins. Add Parmesan and season to taste. Set aside and keep warm.
Meanwhile, to make the sage and squash chapatis, preheat broiler. Place chapatis on 2 large baking trays. Broil for 2 mins, or until crisp. Flip over. Arrange squash over chapatis and top with sage and garlic. Season. Lightly coat in oil and broil for 5-7 mins, or until just beginning to char.
Serve sprinkled with ricotta.
Aubergine and Cumin Charlottes with Tomato and Coriander Salad
1.
Combine spices, garlic, oil, and lemon peel and juice in a shallow dish. Add lamb chops; rub mixture all over lamb. Let stand 10 mins.
Meanwhile, for the tomato and cilantro salsa, combine all ingredients in a medium bowl. Season to taste.
Heat an oiled grill pan on high heat or preheat the grill to medium-high. Cook lamb chops until browned on both sides and cooked to desired doneness.
Serve lamb chops topped with salsa.
br>Add feta, flours, egg and milk; pulse until a thick
killet, saute kalua pork, onion, and won bok until done.
sprinkle with lemon juice, and gently toss.
In large
Take the spaghetti squash and cut it into two halves
ggplant well under cold water and pat dry with paper towels
z ramekins.
Toss squash with oil and season. Transfer to a
ir to combine. Cover and cook until squash just begins to change
semary stem with a pestle and mortar, adding the garlic,
br>Slice the pumpkin and squashes in half and place cut side
coriander, half of garlic, and 1 tablespoon salt in a
ob and chop it roughly and set aside with the squash/pumpkin
th salt and pepper,
Preheat oven to 350\u00b0F. Lightly grease a large baking dish.
Layer 1/2 the potato slices in prepared dish. Sprinkle with 1/2 the Parmesan and 1/2 the rosemary. Top with squash and remaining potato slices. Finish with remaining Parmesan and rosemary. Whisk together evaporated milk and garlic. Season then pour over potatoes and squash. Cover with foil and bake for 30 mins. Remove foil and bake for another 15-20 mins, until golden brown and potatoes are tender.
Combine garlic, ginger, broth, soy sauce, rice vinegar, Splenda, and chili sauce in wok or fry pan.
Bring to a boil over medium-high heat.
Add eggplant and squash and cook/saute for 5 minutes or until liquid is mostly absorbed (this is a mushy, soft dish!).
Reduce heat to low and add tomato.
Saute for 1 minute to warm tomato.
Serve and enjoy!
egrees Fahrenheit.
Remove and discard the husks from
1. Heat 1/2 cup broth in large pot over medium heat.
2. Add carrot, onion, celery, and squash.
3. Simmer gently for 5 minutes.
4. Add garlic and basil.
5. Gradually stir in flour and cook for 5 minutes.
6. Gradually add remaining broth and tomatoes.
7. Bring to a boil, then reduce heat and simmer for 30 minutes.
8. Add black pepper and milk.
9. Heat through and serve hot.
Cook pasta according to directions on box. Do not overcook.
Saute onions in olive oil in large sauce pan.
When onions begin to brown, add mushrooms, zucchini and squash. Add garlic, basil and oregano. Continue to lightly saute.
Add fire-roasted tomatoes and peppers and stir.
Add tomato paste, red wine and Italian dressing. Turn to low and simmer for three to five minutes.
Serve over bow tie pasta.