A Moon Made of Cheese

Adapted from The Castaway Kitchen       Ingredients For the Sheet Pan 2 cups cauliflower rice (pre-made or you can make your own...I got mine at TJ's) 1 pound boneless skinless chicken thighs 1 red onion, sliced 1 bunch radishes, quartered, tops removed and washed 2 teaspoons salt 1 teaspoon dried cilantro 1 teaspoon ground turmeric 3 tablespoons olive oil  For the Dressing 1 bunch cilantro, stems trimmed juice of 2 lemons 1 tablespoon rice wine vinegar ½ teaspoon fine salt 1 tablespoon coconut aminos (or soy sauce) ½ cup olive oil For the Greens 3 hearts of romaine, washed and chopped the radish tops, washed and chopped  Method  Preheat oven to 400 degrees F. Prep veggies. Wash and separate radishes from tops. Put to the side. Chop radishes, slice onions, and prepare cauliflower rice. Spread out onto sheet pan. Prep chicken. Spread out onto sheet pan. Drizzle veggies and chicken with olive oil, season with sal

By Catie    Serves: 4-6 depending on appetite Cook Time: 60 min Prep Time: 20 min Ingredients 1 bag large carrots (I like rainbow carrots) 1 white onion 1 head cauliflower 6 cups veggie stock (approx) 1 ½ cups red lentils 1 14 oz can light coconut milk 2 tbls olive oil 1 tablespoon curry powder 2 tsp tumeric 1/4 tsp cayenne salt pepper Additional Toppings: chives, cilantro, bacon, freshly squeezed lime juice, black sesame seeds Directions Set your oven to 400 degrees F. Roughly chop carrots, onion, and cauliflower. Place in a large zip loc bag. Add the olive oil, plus cumin, tumeric, cayenne, salt, and pepper to taste. Spread out over a large sheet tray, so that there is one even layer of veggies for maximum browning. Bake for 20 min, then stir. If you need to use more than one tray, make sure you rotate the trays at this point. Bake for 20 more min, or until the veg is soft and brown and filling your house