YIELD: Serves 4-6 PREP TIME: 15 minutes COOK TIME: 30 minutes
If had to be a dinosaur, I'd be a Meatasaurus Rex. But I love vegetables too, especially roasted vegetables. And winter (even though we can get them in July) vegetables are some of my favorites. So I wanted to highlight them along with one of our Texas Regional Seasoning Blends, Texas Lavender Lemon Pepper. I've paired it with a product from another local business that I received yesterday at the Farmers Market, Curcuma Golden Paste (http://www.eatcurcuma.com/shop/).
1 cup cauliflower florets, cut to uniform size
1 cup broccoli florets, cut to cauliflower size
1 medium red onion, slice to 1/2" wide wedges
1/2 acorn squash, seeds removed and sliced to 1/2" wedges
1 cup dried lentils, rinsed
2 cups chicken or vegetable stock
3 T Olive Oil
2T Curcuma Golden Paste, divided
1 T Hill Country Provisions & Iron Lavender Lemon Pepper
2-3 sprigs Fresh Italian flat leaf parsley (for garnish)
1 Meyer Lemon, zest and juice. (So zest it first, and then slice in half for juicing).
1) Preheat oven to 425 degrees, with empty baking sheet in the oven. In a large bowl, whisk together the olive oil, Lavender Lemon Pepper, and 1 tablespoon of the Golden Paste. Place red onion, acorn squash, broccoli, and cauliflower into the bowl, then gently toss to coat. Place in the oven on the pre-heated baking sheet and roast, turning once, until vegetables are caramelized and tender, about 25 – 30 minutes.
2) Place lentils and stock in a medium saucepan. Bring to a boil, then simmer, covered, until lentils are tender, about 25 minutes. Blend in 1 tablespoon of the Curcuma paste and juice from one half of the Meyer lemon.
3) Place the lentils on a serving platter and arrange the roasted vegetables around the lentils. Garnish with fresh parsley, lemon zest, and a squeeze of lemon juice.
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