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.
Last day of #VegOut2020! Carrot is a root vegetable. It is an EXCELLENT source of Vitamin A, which is important for the health of our vision, bones, teeth and skin. We usually think of carrots as orange, but they can also be purple, red, white, and yellow! @SpringISD #Carrots
Broccoli is high in many nutrients, including fiber, vitamin C, vitamin K, iron, and potassium. It also contains more protein than most other https://t.co/RS2e6iJMtV is widely popular and is often boiled or steamed, but may be eaten raw. @SpringISD #VegOut2020 #Broccoli
We are in the final stretch for #vegout2020 and our #hopefarmshtx chicken crew is keeping up! How have you managed? Share your favorite veg discovery with us. What new veg did you try that’s a keeper? https://t.co/HpsDhoKaZK