Heat olive oil in a large skillet over medium heat. Add onion, celery and pinch of red pepper flakes and sauté until translucent. Add the mushrooms, garlic, splash of red wine, a couple Tbsp fresh herbs, and pinch sea salt and continue to cook a few minutes more until mushroom start to cook down. Add the apples (reserving a few slices), vinegar, maple, and spices and cook a few minutes more.
Take off the heat and stir in the quinoa, lentils, hazelnuts and cranberry. Season to taste with sea salt and black pepper. Add vegetable broth, if needed, 2 Tbsp at a time, until mixture is slightly moist.
Transfer to a large baking dish. Add the remaining apple slices and top with more fresh herbs. Bake for 15- 20 minutes, until heated through. Turn oven up to broil and cook 5 minutes longer to crisp the top, watching close to be certain not to burn.
Harvesting the last #okra at #HopeFarmsHTX. Out of recipes? Toss whole in @1836oliveco pile in a hot #ironskillet, brown quickly over hi heat, squeeze lemon over & sprinkle with sea salt. Fast, easy & delish snack for the @astros game tonight. #EatLocal #VegOut2019 #GrowCookEat
October is peek harvest time on the Gulf Coast, so the fields at Hope Farms HTX and in our #SeedToPlate school gardens are brimming with delicious produce. There is really no reason why you aren't doing a #Vegout2019 challenge this season. Why not #EatLocal & #EatHealthy