Recipes for Grilled Vegetable Bruschetta with grocery lists and nutritional information | Page 6

Roasted Carrots (Crazyforcrust)

Learn how to Roast Carrots in this easy recipe! Use regular or baby carrots tossed with seasoning to make roasted carrots as a side dish vegetable!

4 Servings - 40 min - crazyforcrust.com

Spaghettie with Artichoke Hearts

This is such an easy throw-together dinner, I’m almost embarrassed to share it with you. It’s made almost entirely of pantry items and can be adapted according to whatever ingredients y… Spaghetti with Artichoke Hearts and Tomatoes This is such an easy throw-together dinner, made almost entirely of pantry items and can be adapted according to whatever ingredients you have on hand. There’s no meat in it, though. So have some grilled chicken or steak on hand if you reside with wolves. Serves 6 Ingredients: Ree | The Pioneer Woman Main Courses 2 Tablespoons Olive Oil 2 Tablespoons Butter 3 cloves Garlic, Minced 1/2 whole Medium Onion, Finely Diced 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained 1 can Diced Tomatoes With Juice (14.5 Oz.) 1 cup Heavy Cream 1/2 cup Chicken Broth (More As Needed) 1/2 teaspoon Nutmeg Salt And Pepper, to taste 1 pound Thin Spaghetti 1 cup Parmesan Cheese, Freshly Grated 2 Tablespoons Fresh Chives (or Other Herbs) Chopped Instructions: Cook spaghetti till al dente. Drain and set aside. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick. Delicious! Cook time: PT30M Prep time: PT15M 1 5 4.85 14

6 Servings - thepioneerwoman.com

Roasted red pepper pasta

I made this for a quick dinner last night, so I thought I’d share it with you this morning. It’s almost identical to a recipe I posted here back in ancient times, also known as 2009, bu… Quick and Easy Roasted Red Pepper Pasta A shorter version of one of my favorite old recipes. 15 minutes, start to finish! Serves 8 Ingredients: Ree | The Pioneer Woman Main Courses 12 ounces, weight Pasta Of Your Choice (I Prefer Short Ones Like Rigatoni, Penne, Etc.) 4 Tablespoons Butter 1/2 whole Large Onion, Finely Diced 3 cloves Garlic, Minced 1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped 1 cup Vegetable Or Chicken Broth 1/2 teaspoon Salt, More To Taste Freshly Ground Black Pepper 1/2 cup Heavy Cream (more To Taste) 1/2 cup Parmesan Shavings (more For Serving) Finely Minced Parsley Chopped Fresh Basil (if You Have It!) Instructions: Cook pasta in salted water according to package directions. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot. Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.) Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to. Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta. Serve in bowls with extra Parmesan and a sprinkling of parsley on top. Cook time: PT10M Prep time: PT5M 1 5 4.8 5

8 Servings - thepioneerwoman.com

One Pot Wonder Curried Lentils And English Peas

One Pot Curried Lentils with English Peas- this amazing Indian-inspired dish is filled with healthy green vegetables and easy to make in just one pot.

4 Servings - veggiechick.com

Use ONE Cast Iron Pan To Make Any Of These Delicious Vegetarian Meals! (Plus A Dessert!)

Here are some great cast iron recipes that you can make in just one pan for breakfast, lunch, dinner, and dessert! [LINK]Skip to content [LINK]

healthy-holistic-living.com

Pan-Roasted Rack of Lamb Serious Eats

With nothing more than a pan and some butter, garlic, and herbs, you can make an astoundingly delicious rack of lamb. Here's how.

2 Servings - 30 min - seriouseats.com

Hot And Crunchy Chicken Cones

Chef Way Austin's The Mighty Cone food trailer has become famous for its Hot-and-Crunchy Cones: fried chicken coated in an ingenious mix of cornflakes

6 Servings - 1 hr 5 min - foodandwine.com

Stone-Ground Grits with Corn Cream, Shiitakes, Watercress, and Poached Egg**

The Dirt Candy chef's recipe for stone-ground grits makes a pleasing brunch or dinner pairing with a lively white wine from Austria. Plus, get 10 more Wine Spectator recommended white wine picks

4 Servings - winespectator.com

Crunchwrap Supreme

This recipe contains flour tortillas, ground beef, shredded cheddar, shredded monterey jack, sour cream and more.

4 Servings - 45 min - delish.com

Anytime Fried Rice

With no egg and minimal oil, Anytime Fried Rice is the perfect fried rice without egg recipe!

mrfood.com

Lemon-Parmesan Chicken and Rice Bowl

This quick and delicious meal will be loved by your whole family thanks to it being cheesy, lemony, and crunchy!

510 Servings - allrecipes.com

Crock Pot 3-Bean Pumpkin Chili [Vegan, Gluten-Free]

This chili is one of those set-it-and-forget it kind of dishes. Hearty and protein-rich, it's a great thing to come home to after a long day! Topped with avocado and scallions for a creamy and cool finish, this a great weeknight meal. Toggle navigation [LINK] OneGreenPlanet

onegreenplanet.org