green onions, about 1/4 cup thinly sliced (optional. I actually forgot to put them on top)
1.Preheat oven to 450 degrees F. Grease large 15x10x1-inch baking pan;
For flatbreads, on a lightly floured surface, roll to a rectangle. (If dough becomes difficult to roll, let rest for 5 minutes, then resume rolling.) Press dough into prepared pan, pressing to sides. Prick dough all over with a fork. Bake for 6 to 8 minutes or until very lightly browned.
2.Meanwhile, for white sauce, in a small saucepan melt the butter over
stir in flour. Cook and stir for 2 minutes. Slowly whisk in milk. Cook and stir until thickened and bubbly. Add Parmesan cheese; cook for 1 minute.
3.Spread the white sauce within 1/2 inch of dough edges. Top with
toss butternut with 1 Tbsp. olive oil and roast about 5-7 minutes until just tender. Lightly toss asparagus with 1 Tbsp. of the olive oil. Spread asparagus and squash on cheese layer. Bake for 10 minutes, until browned. Cool slightly.
4.Meanwhile, in a small skillet heat the remaining 1 Tbsp. oil over medium
Cook sliced garlic in oil, stirring frequently, until tender and beginning to brown.
Remove from heat. Spoon garlic and oil evenly on flatbreads. Pass honey.
*if using yellow zucchini you don't need to roast first, just toss with the asparagus
3/4 cup brown rice, cooked (simmered with about 1 1/2 cup water for about 30 minutes or until tender)
2 green onions, thinly sliced
1 small head Boston lettuce, leaves separated
1. Combine sugar, vinegar, soy sauce, ginger, garlic and red pepper in slow cooker. Add chicken and turn to coat. Cook until chicken is cooked through and very tender, 6-7 hours on low or 3-4 hours on high.
2. About 35 minutes before serving, cook rice.
3. peel and cut away white pith of orange. Thinly slice then cut each slice in half. Fold in green onions.
4. Using two forks, gently shred the chicken into medium pieces and stir into cooking liquid.
5. Fill lettuce leaves with rice and top with chicken and orange mixture.
This is very tasty and easy to prepare. It doesn't even require cream to make it creamy. It had a similar taste to squash soup, but is simpler because the vegetables don't need to be peeled. The parsnip crisps add a very nice finish.
2 Tbsp. olive oil, divided
2 1/2 cups chopped yellow onion (about 1 quite large onion)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
3 cups coarsely chopped parsnip (about 1 pound)
28 oz. low sodium chicken broth
1/4 tsp salt
1/4 tsp. freshly ground black pepper
to taste: nutmeg, cayenne, cinnamon, cloves (you can add some of each or pick and choose to your liking)
1/2 cup (1/8-in thick) slices parsnip
1 Tbsp. fresh chives or green onion, chopped
1. Heat 1 1/2 tsp. oil in pot over medium heat. Add onion and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, carrot, water, and broth; bring to a boil. Reduce heat and simmer 35-45 minutes or until vegetables are tender. Remove from heat and let cool for 5 minutes.
2. Puree mixture in small batches (fill blender about halfway so the hot liquid doesn't explode out (I've had that happen so I'm always nervous when I blend soup :) Stir in salt and pepper and desired spices.
3. While keeping soup warm, heat remaining 1 1/2 Tbsp. oil in a small saucepan over med-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Drain on paper towels. Sprinkle parsnip chips and chives on top.