Using your hands, rub squash until spices are well-coated. Place top sides down, and bake 20 to 25 minutes, or until fork tender. For the mint-feta topping, into a large bowl, place pomegranate seeds, ...

This incredibly easy camping salad is perfect for high summer when you’ll find an abundance of veggies at your local market. ...

Preheat oven to 400F degrees. Toss the veggies in Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Himalayan Sea Salt and freshly ground Jacobsen’s Tellicherry Peppercorns, and spread out ...

Cut the peppers into bite-sized pieces and toss with ¼ cup olive oil, the sherry vinegar, chilli and lemon juice. Marinate for an hour or overnight if you can. In a pan over a medium heat, heat 1 T ...

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An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g ...

Batter up! Get the lemon and sugar ready for Shrove Tuesday ...

If you want to take this bright, fresh dish from Japan: The Vegetarian Cookbook to another level, include the inner nut of the umeboshi to add texture and an almond-like note to the salad.

A gluten free twist on the Middle Eastern classic, replaces pitta with roasted chickpeas ...