The Green Dish Blog

2 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion, diced

1 large carrot, peeled and diced

1/2 cup corn kernels

1/2 cup peas

2 cups of cooked lentils

1/3 cup of seasoned breadcrumbs

2 tablespoons ketchup

2 tablespoons bbq sauce

Salt and black pepper

Pre heat oven to 350F degrees. In a large skillet, heat the olive oil over medium/high heat. Add the garlic, onion and carrot, sauté until onion is tender. Remove from heat and let it cool slightly. In a large bowl, add half of cooked lentils, mash really well the lentils using a fork. Add the remaining lentils, corn, peas, breadcrumbs and sautéed onion and carrot. Season with salt and black pepper. Mix really well until everything comes together. In a loaf pan, add the lentil mixture, pressing down into the loaf pan. Mix the ketchup and bbq sauce and pour over the lentil loaf, bake for about 30 minutes. Serve and enjoy!

6 bread slices, chopped (crusty bread preferred)

5 tablespoon olive oil

2 large celery stalks, diced

1 large or 2 medium carrots, peeled and diced

3 cups baby bella mushrooms, sliced

1/3 cup vegetable stock

1 handful of chopped parsley

1 tablespoon of fennel seeds

1 handful of dried cranberries

Salt, black pepper and onion powder

Pre heat oven to 400F degrees. In a large bowl, add the chopped bread slices and drizzle about 3 tablespoons of olive oil. Season with salt, black pepper and onion powder. Toss really well. Put the chopped seasoned bread in a baking sheet. Bake for about 5-8 or until bread is toasted. Remove from oven and let it cool. In a large skillet, heat the remaining olive oil over medium/high heat. Add the celery and carrots, sauté until carrots begin to soften. Add the mushrooms and sauté until tender. Season with salt, black pepper and onion powder. Add the parsley and fennel seeds. Add the toasted bread, mix well. Starting pouring the vegetable stock in small amounts into the skillet, until the bread absorbs the vegetable stock. Adjust seasoning if necessary. Finally, add the dried cranberries. Serve and enjoy!

2 tablespoon olive oil

1 acorn squash (cut in half, seeds removed and sliced)

8 oz watercress

Seeds from 1 pomegranate

Salt, onion powder and paprika

Brianna's Rich Poppy Seeds Dressing

Pre heat oven to 400 degrees. In a bowl, add the acorn squash slices and drizzle olive oil. Season with salt, onion powder and paprika. Toss really well. Place acorn squash slices in a non stick baking sheet. Bake for about 10-12 minutes, or until tender. Remove from oven and let it cool. In a serving platter, arrange watercress leaves, place the acorn squash slices, add the pomegranate seeds and drizzle some poppy seed dressing. Serve and enjoy!