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Caramelized the onions into a deep golden, then fold in the broccoli. A splash of broth or white wine will bring them together in steamy goodness.
Caramelizing onions can take awhile, so the next time you make them, double the batch and save the extras for these quesadillas. Toss in other veggies as available, such as greens or roasted veggies. A touch of smoked paprika gives this an extra layer of flavor.
Sweet & warm toppings coat spinach or shreds of dark leafy greens with a generous sprinkle of toasted hazelnuts.
Grapefruit halves are fairly common at breakfast buffets and brunches, but a light sprinkle of the sugar-spice mixture makes grapefruit pleasantly extraordinary. Next, they are lovely broiled until lightly caramelized or just room temperature. Serve any extra spiced sugar at the table or triple the mixture to have it on hand throughout the week.
Fresh turmeric, ginger and baby fine shreds of carrots become a creamy yogurt sauce that makes leftover chicken crave worthy when you need a lunch on the go. If you don’t have a microplane, a blender could be used, in this case double the ingredients to have enough dressing. Simply increase the serving size as needed. The carrot tops are easy to skip, if you don’t have any.
