8 to 10 ounces Brussels sprouts, preferably on the smaller side
Extra-virgin olive oil
1 cup raw pearl couscous (Israeli couscous)
15-ounce can chickpeas, drained and rinsed
Juice of 1/2 to 1 lemon, to taste
2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper to taste
Leaves from several sprigs of fresh mint (or swap in coarsely chopped fresh parsley, as desired)
1/3 cup toasted pumpkin seeds (pepitas)
INSTRUCTIONS
Trim the Brussels sprouts and cut in half. Place in a bowl and toss with a little olive oil.
To roast Brussels sprouts in the oven: Preheat the oven to 425º F. Arrange them on a parchment-lined baking sheet and roast for about 25 minutes, stirring every few minutes, until touched with brown spots here and there and tender-crisp in texture. To roast in the air fryer: Roast at the highest temperature for about 8 minutes, tossing halfway through, or according to your machine’s instructions — each one is different.
Meanwhile, cook the pearl couscous according to package directions until al dente, then drain into a mesh strainer. Transfer to a serving container.
Add the chickpeas, lemon juice, olive oil, and mint. Toss together. Season with salt and pepper.
Scatter the pumpkin seeds over the top and serve warm or at room temperature.
https://www.justfarmed.com/wp-content/uploads/2016/10/Couscous-and-Chickpea-pilaf-with-brussels-sprouts.jpg989680Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-02-06 05:16:212024-02-06 17:16:30Israeli Couscous with Brussels Sprouts
Add oil to a skillet on the stove top. Heat to medium-high heat. Once pan is hot, add the ground meat. Saute the meat, stirring occasionally, until browned. If your turkey or beef isn’t very lean you may want to drain the grease. (I find that isn’t necessary when using 93% lean.)
Reduce heat to medium low. Add canned crushed tomatoes, water, tomato paste, garlic, oregano, basil, parsley, salt, onion powder, garlic powder, and pepper to skillet with the meat. Stir to combine. Cover and gently simmer for 10 to 15 minutes or until everything is heated through and flavors have married.
Serve over your favorite pasta, spaghetti squash or zoodles. You can even add it to the top of roasted veggies for a satisfying low carb meal.
https://www.justfarmed.com/wp-content/uploads/2024/01/spagh.jpeg300300Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-01-30 14:51:252024-01-30 14:51:25Homemade Crushed Red Tomato Sauce
1 bunch Swiss chard, stems and center ribs cut out and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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https://www.justfarmed.com/wp-content/uploads/2016/05/chard.jpeg825550Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2024-01-16 08:33:502024-01-16 20:34:33Sautéed Swiss Chard with Parmesan
Israeli Couscous with Brussels Sprouts
Israeli Couscous with Brussels Sprouts
INSTRUCTIONS
Homemade Crushed Red Tomato Sauce
Ingredients
Instructions
Sautéed Swiss Chard with Parmesan
Sautéed Swiss Chard with Parmesan
Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
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