Back in high school, when I was a prep chef, I was in charge of preparing a wide variety of the foods and some dishes. Normally, a typical salad is with lettuce of some kind, but not this version. My Roasted Balsamic Glazed Vegetable Salad is truly mouth-watering and light on the belly. Sometimes that’s exactly what you’re looking for, whether a light lunch or maybe a fun pre-dinner salad.
Juicy watermelon with roasted butternut squash is an interesting and new way to treat yourself during those autumn nights. This light and refreshing salad paired with a red wine vinaigrette is a delicious combination of sweet and savory! If you are looking for some extra protein, hemp seeds are a great touch with also add extra texture to any dish. This dish was inspired by a recent outing to one of my favorite restaurants. I am sure glad that I was able to make my own version of this delicious fall-inspired salad.
Ahoy there, matey! These spaghetti squash boats are a staple dish in my weekly meal prep. The reason being because they are extremely universal in how you can create them. Here, we have a baked lasagna, using my homemade tomato sauce and some other freshly picked veggies from Bedner’s. One of my favorite things about making these dishes is that its always a 2-for-1 deal. You get to make the spaghetti squash boats and then later use the seeds for granola, roasting, or even gardening!
Slice spaghetti squash in half lengthwise. Remove and transfer seeds to paper towel or cloth to dry. Scoop out slimy flesh.
Transfer squash halves onto pan—inside facing up. Lightly drizzle with oil and sprinkle with salt and pepper. Roast for 35 minutes or until tender.
Meanwhile sauté garlic, mushrooms and onions in pan to make the filling. Mix in spinach to wilt. Add cooked lentils and continue stirring.
When ready, use fork to scrape down the spaghetti squash to create “noodles.” Transfer to separate bowl and set aside.
Pour sauce into the wells of each squash boat followed by the “noodles.” Then layer on lentil mixture. Repeat until boats are filled—ending with a layer of “noodles.” Optional: Sprinkle nutritional yeast and/or vegan mozzarella on top.
Bake for 10 minutes or until top is golden and sauce starts to bubble. Remove from oven and sprinkle with fresh basil and parsley. Serve immediately.
Chef’s tip: Top layers with vegan cheese if you would like or you can use nutritional yeast.