Vegetable Napolean
- Number of Servings: 2
Ingredients
Napolean1 Butternut Squash, cut into 1” width rounds1 Red Onion2 Large Portabella Caps¾ Cup Ricotta Cheese½ Cup Walnuts, toasted and finely choppedSalt½ Tbsp Rosemary3 Tbsp Olive Oil 1 Tbsp ButterTomato & Rosemary Tomatoes, emonder,seeds removed, cubed1/2 Clove Garlic,diced fine½ Tbsp Rosemary,Chopped fine1/s Tsp GroundCoriander seedsExtra VirginOlive Oil2 Tbsp BalsamicVinegar
Preheat oven to 400 degrees F
Cut squash into 1” width rounds and bake until squash is softened but firm. Appx 30 minutes. Reserve and keep warm.
Toast the walnuts, sprinkle with salt. Chop and add to ricotta mix well with a dash of salt.
Bring water to a boil in a sauce pan. Core tomatoes and make an “X” on the opposite side. Boil for 1 minute. Drain, cool and peel off skin. Seed the tomatoes, discard the whites, cut tomato into cubes AND reserve the juice of the tomato that leaked onto the board.
Slice red onion into 1” rounds.
Heat butter in a skillet with rosemary and olive oil. Add reserved tomato juice. Cook for 2 minutes on med-low heat. Mix well. Spoon this over the onions & Mushroom. Roast the mushrooms at 350 F for 10-15 mins.
Dice garlic.
Add balsamic vinegar into a mixing bowl and in a slow steady stream pour in olive oil and whisk. Once emulisified add seasoning and garlic. Don’t dress the tomatoes yet.
9. Flash the onion, mushroom and squash in the oven to reheat. No more than 5 minutes.
10. Dress the tomatoes with the herb & vinaigrette emulsion, toss and mix well. Season if needed.
11. Assemble. Top with ricotta/walnut quenelle.
Number of Servings: 2
Recipe submitted by SparkPeople user FFRENCH15.
Cut squash into 1” width rounds and bake until squash is softened but firm. Appx 30 minutes. Reserve and keep warm.
Toast the walnuts, sprinkle with salt. Chop and add to ricotta mix well with a dash of salt.
Bring water to a boil in a sauce pan. Core tomatoes and make an “X” on the opposite side. Boil for 1 minute. Drain, cool and peel off skin. Seed the tomatoes, discard the whites, cut tomato into cubes AND reserve the juice of the tomato that leaked onto the board.
Slice red onion into 1” rounds.
Heat butter in a skillet with rosemary and olive oil. Add reserved tomato juice. Cook for 2 minutes on med-low heat. Mix well. Spoon this over the onions & Mushroom. Roast the mushrooms at 350 F for 10-15 mins.
Dice garlic.
Add balsamic vinegar into a mixing bowl and in a slow steady stream pour in olive oil and whisk. Once emulisified add seasoning and garlic. Don’t dress the tomatoes yet.
9. Flash the onion, mushroom and squash in the oven to reheat. No more than 5 minutes.
10. Dress the tomatoes with the herb & vinaigrette emulsion, toss and mix well. Season if needed.
11. Assemble. Top with ricotta/walnut quenelle.
Number of Servings: 2
Recipe submitted by SparkPeople user FFRENCH15.
Nutritional Info Amount Per Serving
- Calories: 611.0
- Total Fat: 45.1 g
- Cholesterol: 44.1 mg
- Sodium: 139.0 mg
- Total Carbs: 42.0 g
- Dietary Fiber: 10.4 g
- Protein: 18.7 g
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