Combine all ingredients and whisk until cornstarch is completely mixed into sauce.
Two or three minutes before your stir fried ingredients are done, gradually add desired amount of mixed sauce, and continuously stir until sauce is heated through and looks shiny.
1tbspAsiago, Parmesan or other dry cheesefreshly grated (optional)
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Instructions
Preheat oven to 425 degrees
Lay beans out on baking sheet and drizzle oil over them. Season with thyme, salt and pepper. Toss the beans to coat them evenly. Spread in a single layer.
Place on a rack in the lower third of oven. Bake 10 minutes then flip the beans, sprinkle with garlic and bake 5 more minutes until softened and browned.
1cupmozzarella cheeseshredded (or any Italian cheese)
1tspred peppercrushed
1tspOreganoor Italian spice mixture
1tbspolive oil
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Instructions
Preheat oven to 450 degrees.
Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.
Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
Lightly sprinkle sea salt and garlic powder over the kale.
Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
Drizzle lemon juice over the kale and enjoy!
Note: Crisps do not store well so make what you want to eat!
44-inch (small)whole grain tortillas or flat bread
1mediumsquash(or two small) thinly sliced.
8largekale leavestorn into bite sized pieces
4tbspAsiago cheesegrated
1clovegarlicminced
1tbspherbfresh, chopped
1tbspwhite wine
1tbspwater
2tspolive oil
1tspbutter
Pepper
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Instructions
Heat 1 tsp oil in large skillet over medium heat. Add squash in a single layer and brown (about 2 mins). Flip squash to brown other side and sprinkle herbs. (To reduce fat, roast the squash) Cook another 2 mins until browned.
Remove squash, add a tsp oil and place kale, garlic and pepper in pan. Toss until the kale is coated with oil, reduce heat to low.
Add wine and water, toss, cover and cook for 5 mins or more to desired consistency. Remove kale, turn heat to medium.
Add bread, brown for about a min. Flip bread. Turn heat off, but leave the pan on the burner.
Place a layer of squash on the bread, ¼ of the kale to each and a tbsp of cheese.