Sorghum Quail Egg Avocado Kumatoand Buffalo Mozzarella Bowl Recipes

EGGPLANT WITH MUSHROOM STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking dish.
• Cut eggplant in half lengthwise and scoop out the flesh, leaving shells about 1/4 inch thick. Chop pulp and place into a colander. Sprinkle with salt and let eggplant pulp drip for 30 minutes. Blot moisture from eggplant pulp with a paper towel.
• Melt butter in a skillet over medium heat; cook and stir eggplant pulp and onion in the hot butter until vegetables are tender, about 10 minutes. Stir bread crumbs, mushrooms, Italian seasoning, and black pepper into the eggplant mixture until thoroughly combined. Spoon the mixture into eggplant shells.
• Bake in the preheated oven until eggplant shells are tender, about 15 minutes. Sprinkle with Swiss cheese, return to oven, and bake until cheese has melted, about 5 more minutes.

TOMATO AND FETA GALETTE

Steps:

• Heat butter and oil together in a skillet over medium heat; add onion. Cook and stir until onion is translucent, 10 to 15 minutes. Stir garlic, thyme, salt, and pepper into onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat.
• Roll out puff pastry on a lightly floured surface. Line a baking sheet with parchment paper and place puff pastry on parchment paper. Place baking sheet in the freezer.
• Preheat oven to 450 degrees F (230 degrees C).
• Arrange tomato slices on a wire rack placed on top of a baking sheet. Sprinkle salt over tomato slices and set aside to drain tomatoes, about 10 minutes.
• Mix Parmesan cheese, bread crumbs, feta cheese, and parsley together in a bowl. Spread 1/2 of this cheese mixture over the puff pastry, leaving a 1-inch border around the edges. Layer the onion mixture over cheese mixture layer.
• Blot tomatoes dry and arrange over onion layer. Sprinkle remaining cheese mixture over tomato layer. Fold the puff pastry border over the edges of the tomatoes and lightly brush egg over pastry.
• Bake in the preheated oven until crust is golden and puffed, about 20 minutes. Sprinkle fresh basil over galette and allow to cool for 15 minutes before slicing.

CHICKPEA BUDDHA BOWL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place vegetable broth and quinoa in a saucepan; bring to a boil. Simmer until quinoa is tender, about 15 minutes.
• Place Brussels sprouts, carrots, parsnips, and red onion on a baking sheet; drizzle with 1 teaspoon olive oil.
• Bake in the preheated oven until softened, about 10 minutes.
• Mix chickpeas with turmeric in a bowl. Heat remaining 1 teaspoon olive oil in a skillet over medium heat. Cook and stir chickpeas until browned, about 8 minutes.
• Mix tahini, lemon juice, and maple syrup in a bowl until well combined. Add hot water, 1 tablespoon at a time, until dressing is thin and smooth.
• Divide quinoa, roasted vegetables, chickpeas, and mashed avocado between 2 serving bowls. Drizzle 1 tablespoon dressing over each bowl.

TUNA AND VEGETABLE FARRO BOWL

Steps:

• Divide cooked farro between 2 serving bowls. Top evenly with tuna, Jarlsberg cheese, egg, tomato, and avocado. Add dressing and sprinkle with croutons.

MEDITERRANEAN BENTO BOX

Steps:

• Put tomatoes, cucumber, olives, and feta cheese in a bowl; add enough salad dressing to coat mixture. Stir. Serve in bento boxes with couscous, hummus, and pita chips.