2 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 1/2 cups lacinato or curly kale, leaves removed from the stalks and cut into 1-inch ribbons
1 tablespoon fresh juice from 1 lime
½ cup roughly chopped fresh cilantro
½ cup microgreens, such as sunflower (optional)
Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-23 12:00:102016-10-23 12:00:10Vegan Quinoa, Broccoli and Kale Curry Salad
Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
1 medium spaghetti squash (about 2 pounds)
1 tablespoon olive oil, plus additional for drizzling on squash
1 teaspoon kosher salt, divided
16 ounces sliced cremini, shitake and white button mushrooms
2 cloves garlic, minced
2 tablespoons minced fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 cup minced fresh parsley, plus additional for serving as desired
3 cups fresh spinach, roughly chopped
4 ounces freshly grated Parmesan, plus additional for serving as desired
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
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https://www.justfarmed.com/wp-content/uploads/2016/10/Garlic-Roasted-Spaghetti-Squash-with-Parmesan-and-Mushrooms.-An-easy-healthy-vegetarian-dinner-recipe.-Healthy-and-gluten-free.jpg17981200Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2016-10-17 09:30:512016-10-17 09:30:51Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
Vegan Quinoa, Broccoli and Kale Curry Salad
Vegan Quinoa, Broccoli and Kale Curry Salad
Heat the 1 ½ tablespoons oil in a large pot over medium-high heat until shimmering. Add the broccoli and cauliflower and a pinch of salt and pepper. Cook, stirring until lightly browned and just tender, 4 to 5 minutes.. Remove from the pot and set aside.
Add the remaining oil to the same pot, and return to medium-high heat until shimmering. Add the onion and a pinch of salt and cook, stirring, until softened, about 4 minutes. Add the curry powder and cumin, stirring until fragrant, about 30 seconds. Add the quinoa and toast until lightly fragrant, about 1 minute.
Add the broth, and adjust the heat to maintain an active boil for exactly 9 minutes. Stir in the kale until wilted and add the vegetables until they are finished cooking, about 2 minutes more. Stir in lime juice and season to taste with salt and pepper. Top with the cilantro and greens (if using) and serve.
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Crispy Roasted Broccoli and Brussels Sprouts
Crispy Roasted Broccoli and Brussels Sprouts
Preheat oven to 400 degrees F.
In a large bowl, toss broccoli and brussels sprouts in olive oil until well coated.
In a separate, small bowl, mix together the bread crumbs, salt, pepper, and parmesan cheese. Add mixture to vegetables and toss to coat.
Arrange vegetables in a single layer on a large baking sheet.
Place in oven and cook, stirring occasionally, until tender and edges are starting to brown, about 20 minutes.
Remove from oven, serve, and enjoy!!
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Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
Roasted Spaghetti Squash with Mushrooms, Spinach and Parmesan
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.
Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large, deep skillet over medium high. Add the mushrooms and sauté until golden brown, about 8 minutes. Add the garlic, thyme, remaining 1/2 teaspoon salt, and black pepper, then sauté until fragrant, about 1 additional minute. Add the chopped spinach by handfuls, allowing it to wilt, then adding more as it will fit into your skillet. Cook just until all of the spinach wilts, about 2 minutes.
Add the shredded squash to the skillet, then cook just until heated through, about 2 minutes. Taste and add additional salt and pepper as desired. Stir in the Parmesan and parsley. Serve warm, topped with additional parsley and Parmesan as desired.
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