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Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
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Roasted Broccoli Quinoa Salad

INGREDIENTS

  • 1 cup dry quinoa
  • 2 cups water (or veggie broth)
  • ½ pound broccoli, cut into florets
  • 1 sweet potato, chopped into ¼ – ½ inch chunks
  • 1 can (15 oz) chickpeas
  • 1 bunch laccinto kale, roughly chopped
  • olive oil, as needed
  • ¼ cup fresh parsley
  • 3 Tablespoons feta cheese
  • juice from one lemon
  • 1/2 Tablespoon apple cider vinegar
  • 2 teaspoons maple syrup
  • 3 Tablespoons olive oil
  • salt and ground pepper, to taste
  • crushed red pepper, to taste (optional)


INSTRUCTIONS

  1. Preheat oven to 425ºF.
  2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
  3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
  4. Toss broccoli and sweet potato chunks with a little olive oil and roast at 425ºF for about 20 minutes. After 20 minutes, add your kale and chickpeas to the roasting pan. Toss, and roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
  5. Once your veggies are nice and roasted, remove from the oven and combine them with the quinoa.
  6. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
  7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste. Toss dressing over quinoa/vegetable mixture.
  8. Enjoy and store any leftovers in the fridge for 4-5 days.


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