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richie
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25 Jun 2016, 10:49 am

escarole

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equestriatola
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26 Jun 2016, 2:08 am

fondue

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Lillikoi
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26 Jun 2016, 9:32 am

Garlic. :heart:

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Butterfly88
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26 Jun 2016, 10:19 am

hash browns

equestriatola
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27 Jun 2016, 2:03 am

Ice cream

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richie
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27 Jun 2016, 2:59 pm

jerky

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equestriatola
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28 Jun 2016, 2:07 am

kale

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Lillikoi
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28 Jun 2016, 7:40 am

Lettuce.

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equestriatola
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28 Jun 2016, 12:50 pm

Meatballs

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naturalplastic
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28 Jun 2016, 12:59 pm

Oreo cookies

Butterfly88
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28 Jun 2016, 2:31 pm

puffins cereal

equestriatola
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29 Jun 2016, 11:36 am

Quinoa

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richie
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29 Jun 2016, 3:12 pm

Recipe for Roasted Veggies:

Roasted veggies:
Love me some roasted vegetables! : red potatoes, russet potatoes, zucchini, red bell pepper, baby carrots, sweet potatoes, and whole garlic cloves dusted with parmesan for the last 10 minutes in the oven. Y~U~M

I actually made it without a recipe - just grabbed my favorite veggies, chopped them up and threw em together! When it was done it looked so good I took a picture of it and pinned it! If I remember correctly it was the veggies listed drizzled with a bit of olive oil, sprinkled with pepper and a touch of salt, and roasted at 375-400 for about 30-45 minutes, I just kept tasting the potatoes to check for tenderness. About 10 minutes before I wanted to serve them I sprinkled Parmesan cheese on top and roasted for about 10-15 minutes. Hope everyone enjoys!

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equestriatola
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29 Jun 2016, 6:54 pm

Strawberries

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richie
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29 Jun 2016, 7:40 pm

Turkey Stew:

Morrrocan Turkey Stew

Ingredients
1 teaspoon ground allspice
Kosher salt
4 skinless, bone-in turkey thighs (about 4 pounds)
1/2 medium butternut squash , cut into 2-inch chunks
2 15.5-ounce cans chickpeas, drained and rinsed
1 28-ounce can whole peeled tomatoes with juices, broken up
1 cup dried apricots
1/2 cup golden raisins
8 medium carrots, cut into 11/2-inch pieces
3 medium red onions, halved and cut into wedges
2 whole dried red chiles
1/2 lemon
2 cups fresh cilantro , including leaves and some stems
1 cup fresh parsley
1 clove garlic , smashed
1/2 teaspoon ground cumin
1/2 cup extra-virgin olive oil
Directions
Combine the allspice and 3 teaspoons salt in a small bowl. Season the turkey thighs with half the salt mixture in a 5-quart slow cooker .

Toss the squash, chickpeas, tomatoes, apricots, raisins, carrots, onions and chiles with the remaining spiced salt. Pour the vegetables over the turkey (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.

Spoon the vegetables and broth into bowls. Remove and discard the turkey bones and place the meat on top of the vegetables.

Juice the lemon; pulse with the cilantro, parsley , garlic, cumin and 1 teaspoon salt in a food processor . Add the oil and process until smooth. Serve the stew in bowls; drizzle with the cilantro sauce.

Leftovers from this dish can be used to makeMoroccan Burritos.

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equestriatola
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30 Jun 2016, 5:27 am

Urchins

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