Meatless Monday!!!

Aren’t I hilarious?

Today we went to TJ Maxx and I got sooooo many great great deals. First and foremost: my wavy knife that I got for 3 bucks. At the moment I am wave cutting everything- radishes, squash, mushrooms.. you name it. The squash looked the best and I was a bit disappointed when the couscous stuck to the squash, thus rendering my skillfully wavy-cut squash edges indiscernible (devastating).

NEXT: it looks like a classic orange le creuset french oven, but its teeney!! 4 inches by 3 inches maybe? I am going to use it tomorrow to make some baked goat cheese in tomato sauce with crusty bread.

Anyway, onto the dinner.

Couscous and Veggies with a Honey-Goat Cheese Adobo Sauce.
Serves 2

1/2 Pack Near East Original Couscous
2 Tbsp Goat Cheese
2 Tbsp Adobo Sauce
1 Cup Veg Broth
1/2 Onion
3 tsp Olive Oil
Veggies: Radishes, Mushrooms, Mizuni, Kohlrabi, Butternut Squash, Broccolini
Chipotle Spice
1 tsp honey
Optional: pepitas

Cut butternut squash up and brush with olive oil and chipotle. Roast in the oven for about 30 mins at 400. Ten mins in, add cubed, peeled, and olive oil brushed kohlrabi to he baking tray.

Cook the onion slowly so to caramelize them, set aside. Saute some more olive oil and cook sliced radish and sliced mushroom over high heat until the radish is browned and the mushrooms have released their juices, set aside. Steam broccolini. Arange Mizuni in two bowls. Cook couscous, and then mix in all veggies, cover to keep warm. Make the sauce: in a pan add 1 cup of borth, adobo sauce, 1 tsp of honey, and goat cheese, reduce a bit and season to taste. Top mizuni leaves with the couscous mixture and pour over sauce.