1/4 teaspoon lemon zest (optional) 1/8 teaspoon freshly ground black pepper. BULGUR: 1 cup medium-coarse bulgur. 1 cup water. 2 tablespoons extra-virgin olive oil ...

This Roasted Vegetable Salad is the perfect side dish for any meal. Tender vegetables are served on a bed of arugula with a lemon vinaigrette. This crispy, delicious vegetable salad is perfect for ...

4) Assemble the Salad: In a large bowl, combine cooked lentils, roasted vegetables, and arugula. Drizzle with the vinaigrette and toss gently. 5) Garnish and Serve: Sprinkle with toasted walnuts ...

Directions. Preheat oven to 400 degrees. Toss 20 carrots with 2 tablespoons olive oil and a pinch of salt. Spread carrots across a baking sheet in a single layer, and roast until browned in spots ...

Chef notes. This is my kind of salad. It has a little of everything — greens, grains, veggies and cheese! All of the components can be made in advance, making this my go-to meal prep lunch.

Ingredients: 2 medium carrots, peeled and cut into sticks; 1 medium eggplant, sliced; 2 sweet peppers, sliced; 1 small red onion, sliced; 3 tbsp olive oil ...

Preheat oven to 425 degrees. Cook quinoa according to package directions. Toss squash with olive oil, cumin, chili powder, sage and pinch of salt. Roast in oven until tender 15 minutes. Remove ...

This roasted vegetable pasta salad is the ultimate make-ahead side dish or lunch. It’s colorful, loaded with seasonal veggies, tossed with a herby dressing, and can be served warm or cold ...

Roasted Root Vegetables 3 pounds assorted root vegetables such as beets, carrots, parsnips, celeriac, sweet potatoes, turnips, etc. Think about using a mix that is colorful. ¼ cup olive oil ...

TAMPA (BLOOM) – Top Caterer and Chef Debra Murray joins Gayle Guyardo the host of the nationally syndicated health and wellness show Bloom to talk about the importance of fiber and show the ...