1 medium butternut squash, peeled, seeded and diced into 3/4-inch cubes 1 tablespoon vegetable oil (or any high-heat oil) salt and freshly-cracked black pepper 12 ounces pasta 2 ounces goat cheese 2 big handfuls fresh baby arugula 1/3 cup toasted pine nuts Heat oven to 425°F. Line a baking … Continued
4 cups fresh arugula or baby spinach 4 cups torn Bibb or Boston lettuce 3 medium nectarines, sliced 2 tablespoons pine nuts, toasted 2 tablespoons crumbled blue cheese 2 tablespoons raspberry vinegar 2 teaspoons sugar 1 teaspoon Dijon mustard 1/8 … Continued
Olive oil Salt Pepper Crushed red pepper flakes 1 spaghetti squash (as big as you can get) 2-3 green onions (white and green parts, separated) 2 cloves garlic (chopped) The zest and juice of 1/2 lemon 1/2 cup chopped arugula … Continued
1 bunch greens, about 10 cups loosely packed, about 8 oz, see notes above 3 tablespoons olive oil or grapeseed oil 1 small yellow onion, diced salt, to taste 2 cloves garlic, chopped 1/2 cup cilantro 1 tablespoon cumin seeds 1 cup fresh breadcrumbs 1/4 cup crumbled feta 1 or 2 eggs oil for frying … Continued