Serve with fish or chicken. This is a flavorful dish and could be eaten alone as well. Original recipe found in Cooking Light.
Cherry and Leek Couscous
Bring water to boil in small saucepan. Add couscous and cherries. Cover, reduce heat and cook for 12 minutes. All liquid should be absorbed.
Place couscous in bowl.
Heat olive oil and saute the leeks. Should take about 5 minutes.
Add vinegar, olive oil and salt and pepper to bowl. Add toasted walnuts. Mix well and serve.
For the leeks I cut off the tops and bottom. Slice in half and open the leek up and wash the layers. There is dirt that is in between and I have found this is the easiest way to clean.
I found this recipe on Wash You Dry and adapted to a vegetarian version.
Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Wash and take out the membrane using a spoon.
Season with the salt, pepper, garlic powder, and paprika.
Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes.
Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos.
Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.
Originally found on Kelsey Nixon
Baked Potato Board
I saw this and thought, I have to try this. I think you could add all sorts of items to the board which I plan to expand. Would be good with chili, variety of cheeses, steamed broccoli.
Preheat oven to 375.
Cut slices on the top of the potato. Rub down with the olive oil and place on baking sheet.
Cook for 30 minutes, should be tender when inserting a knife. Cook until done.
For the board you can decorate it with the side items butter through sour cream how you see fit.
To serve cut potato in half, I mash it a bit with a fork to make it fluffy. Put your toppings on top and ready to eat.