This week I decided to switch it up a bit and focus on three vegetarian dinners... and they did not disappoint.
My newest Lasagna Petal recipe offered a sweet richness that came together quicker than your typical lasagna. And it was fun experimenting with roasting green beans, something I'd never tried before. And just like other vegetables, roasting really brought out their flavor. And finally, the Spinach Artichoke Quinoa was a nice change from our regular rice... and a whole lot healthier than spinach artichoke dip. Even my guy loved it and went back for seconds.
So, watch on to see how these all came together, and to learn more about 3 Dinners a Week, click here.
1 vidalia onion, sliced
1 bag Brussels sprouts, cleaned, trimmed and halved
1 lb. green beans, cleaned, trimmed and halved
1/2 c. vegetable broth
Juice of 1 lemon
2 teaspoons fresh thyme
1/2 lb. organic rigatoni
Salt and pepper to taste
Goat cheese to taste
On a large, rimmed cookie sheet, add in Brussels sprouts and green beans. Drizzle with olive oil and salt as desired. Roast at 400 degrees for about 25 minutes or until caramelized. While the vegetables are roasting, boil the pasta, drain, and set aside.
Then, in a large skillet, add in some olive oil and when heated, add in the onion, and cook until caramelized, about 10 minutes. Then add in the vegetable broth, lemon juice, salt and pepper. Bring to a boil, and then lower heat and simmer for about 5 minutes.
Add the roasted vegetables and pasta to the skillet, and stir to combine. Add in fresh thyme, check for seasoning and add salt if needed. Top with goat cheese and serve.
Spinach Artichoke Quinoa Casserole- I modified this recipe by using ricotta cheese instead of Greek yogurt. And I used a lite Mexican cheese blend instead of the cheeses listed, which added a nice bit of heat. Finally, I used plain canned artichokes, and not marinated ones- and it still had amazing flavor. Delicious!