Spoon the lentil mixture onto a serving plate and top with the roast squash and red pepper sauce. Dot the goats’ cheese over the top and garnish with the lemon zest. Serve immediately.
This roasted Tenderstem broccoli, potato, and red pepper salad hits the spot with its mix of crisp-tender veggies and warm, roasted goodness. Tossed in a zesty Asian-inspired dressing, this crisp ...
Pasta and balsamic ... and season well with salt and pepper. Roast for 50 minutes, or until the tomatoes are tender and the butter and juices have formed a sauce. When the tomatoes are near ...
I finished off the rest of the pasta for lunch and then the next morning, I used the sauce as a base for a quick and non-traditional (but totally tasty) shakshuka with a few eggs and bell pepper and ...