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Meal Planning Monday:
White Truffle Pizza, Buddha Bowls, Lasagna

Use arugula, butternut squash, and lemons
to make a week of seasonal dinners.

January 9, 2017

Meal Planning Monday

White Pizza with Winter Greens from Edible Baja Arizona: With homemade dough, three different varieties of cheese, and white truffle oil, this pizza is probably the best way to eat your greens.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Fall Buddha Bowl from The Sun and The Spoon: Want hearty and healthy in the same meal? This buddha bowl is filled with roasted potatoes, crispy chickpeas, and those garlicky winter greens we all crave. As if the veggies weren’t enough, the entire dish is drizzled in tahini and fresh parsley sauces.

Photo by Shelby Thompson.

Photo by Shelby Thompson.

Holiday Butternut Squash Lasagna Rolls with Spinach from Naturally Ella: Sure, traditional lasagna is great. But lasagna layered with butternut squash, spinach, sage, and thyme is absolutely irresistible!

Photo via Naturally Ella.

Photo via Naturally Ella.

Roasted Chicken Thighs with Winter Squash from New York Times Cooking: Meaty chicken thighs are marinated in lemon and sage, then roasted with maple-coated winter squash for an easy, one pan dinner.

Photo by Andrew Scrivani.

Photo by Andrew Scrivani.

Butternut Squash Sage Penne from Edible Baja Arizona: It’s true: we love winter squash. Recipes like this goat cheese-smothered, roasted butternut squash-filled, herb-sprinkled penne compels us to cook with these sweet squashes every chance we get.

Photo by Shelby Thompson.

Photo by Shelby Thompson.


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