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Coat a large sauté pan with olive oil, add the onions and red pepper, season with salt, and bring to medium heat. Cook the onions until soft and aromatic, 8 to 10 minutes, stirring occasionally ...
Preheat the oven to 400°F/200°C/gas 6. Spread out the garlic on a baking sheet/tray and drizzle with the olive oil. Bake on the middle rack for 35 to 40 minutes, or until deep golden brown with ...
For vegetarians, combine ⅓ cup chickpeas and 1 ounce feta cheese or ½ cup cooked lentils and 1 ounce goat cheese crumbles. NUTRITION INFORMATION (using salmon for the macros): Calories: 748
Gradually pour in the milk, whisking until smooth. Bring the béchamel sauce to a simmer over moderately high heat, whisking constantly, until thickened, about 4 minutes. Reduce the heat to low and cook, whisking often, until no floury taste remains, about 10 minutes. Remove from the heat and stir in the goat cheese until melted.
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Spoon the goat cheese mixture into the tomatoes, mounding the filling 1/2 inch above the rim. Cover with the tomato tops and drizzle with the remaining 2 tablespoons of olive oil. 3. Bake the tomatoes for 35 minutes, until tender and browned in spots and the cheese is hot. Let stand for 15 minutes. Serve warm or at room temperature.
This spinach dip recipe gives the classic appetizer a high-protein twist. In addition to adding plenty of protein, using cottage cheese and feta instead of cream cheese and Cheddar cuts back on ...