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Creamy goat cheese, roasted squash and garlic are blended or mashed together into spreadable goodness.
Just a bit crisp, with hints of squash, cheddar and sage, these quinoa patties look more complicated than their simple construction. Butternut squash is shredded instead of mashed which makes these patties more like a fritter, but with protein from the cheese, almond meal and quinoa. If you want to skip the nuts, substitute bread crumbs. If you want to skip the dairy, there is no need to add anything else- we tried them with and without it, both are delicious. Cheddar just makes them a bit more kid-lovable. Be sure to cook the quinoa ahead. These freeze well, but also the mixture can be made ahead and just balled up and seared/baked to order.
A creamy white sauce pureed with squash brings new life to the classic macaroni pasta bake. We use butternut; feel free to substitute your favorite. A food processor or blender will make your life easier for pureeing the squash. If you have a larger squash, more than you need, roast it all and bag it up in one or two cup portions for future dishes.
An egg-y sauce is the base of this pizza dish. Instead of croutons there is the pizza crust. Pair it with the Caesar Lettuce and your dish is complete. Add some shredded chicken under the mozzarella cheese, if you want a bit more protein.
Use Vegetarian Worcestershire Sauce instead of Anchovies if you avoid them. If you eat fish, please try the anchovies at some point as they add the true essence of the Caesar.
A classic Caesar starts with a raw egg yolk, anchovies and fresh parmesan. The raw egg is not always the best idea for those with more delicate immune systems (pregnant/nursing moms, kids, elderly) so we replace it with acidophilus rich yogurt instead. Anchovies are technically optional, try a vegan worcestershire sauce instead. Try anchovies if you have a chance, they are omega-3 rich and give the perfect touch to the classic caesar.
For the croutons, try our homemade or gluten-free polenta croutons.
