EXTRA LARGE SALAD FOR ONE
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Baby Spinach, Vine Ripe Tomato, Celery, Extra Virgin Olive oil,
RAW red wine Vinegar, Sea Salt.
SPAGHETTI SQUASH with VEGETABLE RAGU
INGREDIENTS-
Spaghetti Squash, 1 ea
Garlic clove, 1 ea
Leek, 1/2, sliced
Thyme, 1 tsp, chopped
Red Chili Flakes, pinch
Sea Salt, to taste
Black Pepper, to taste
Shiitake Mushrooms, 1 cup, sliced
Yellow Bell Pepper, 1 ea, diced
Green Kale, 1 bunch, stems chopped, (leaves whole)
RAW Apple Cider Vinegar, to taste
Vine-Ripe Tomatoes, 2 ea, diced
SPAGHETTI-
-1. Cut 1 Spaghetti Squash in half lengthwise. De-seed.
-2. Add 1+1/2 tsp of Extra-Virgin Olive Oil to each half.
-3. Season with salt. Bake at 375 for about 30 min.
RAGU-
-1. Add 1Tbsp of Olive Oil to enamel cast iron pot on medium heat.
-2. Add to pot 1 crushed clove of garlic, sliced leek, 1 tsp of
chopped thyme. Season with Salt and pinch of Red Chili Flakes.
Cook until leek is translucent.
-3. Add sliced de-stemmed Shiitake mushrooms, diced Yellow Bell
Pepper and chopped kale stems. Cook until mushrooms soften.
-4. Add chopped tomatoes. Add Apple Cider Vinegar to taste.
Cover and reduce heat to LOW for 15 minutes.
-5. Stir in Kale Leaves and season to taste with salt and fresh
ground pepper. Remove from heat once kale turns bright green.
TO SERVE-
-Using a fork, shred the cooked Squash into a stringy texture.
-Scoop onto plate.
-Add Ragu sauce on top of squash.
ENJOY!
P.S. Dan is a chef at an Italian Restaurant in Boston. He is definitely not a vegan but is usually vegan by association after work hours. He has also been known to juice fruit and veggies at work for a quick and healthy snack...
What does "been known to juice at work" mean??
ReplyDeleteside eye
he juices fruit and vegetables to drink for a quick and healthy snack.
ReplyDelete