1 cup red onion, diced
1 cup orange or yellow bell pepper, diced
7 garlic cloves, smashed and minced
1 tsp onion powder
1 tsp French herb blend or ½ tsp thyme and ½ tsp oregano
3 cups kale, rough chopped
½ tsp smoked paprika
½ tsp cayenne pepper
1 cup grape tomatoes, diced
1-½ tbsp corn starch
27.32 oz. all-natural coconut milk (two 13.66 oz. cans)
DIRECTIONS
1. Preheat oven to 400°F. 2. Add broccoli fl orets and stems to a bag. Add ¼ cup of olive oil, 1 tsp all-natural coarse salt, ½ tsp black pepper, ½ tsp red pepper fl akes, ½ tsp garlic powder and squeeze lime juice to bag. Close bag tightly and mix all ingredients around until well combined. 3. In a baking dish, spread broccoli out and be sure to not over-crowd. Set aside. 4. Cook fettuccine according to directions on pack. Strain, drizzle a little olive oil over pasta to prevent sticking and set aside. 5. In a large saucepan, on medium-high heat, add ¼ cup olive oil. Once oil is hot, add onions and bell peppers. Stir and cook for about 1 minute. Add garlic, 1-½ tsp salt, ½ tsp black pepper, ¼ tsp red pepper fl akes, 1 tsp onion powder and 1 tsp French blend herbs. Mix well and cook for another minute, then add kale. Stir and add ½ tsp smoked paprika and ½ tsp cayenne pepper. Stir and cook for about 5 minutes. 6. Add grape tomatoes. Stir and cook for 2 minutes. Remove from heat and transfer veggie mix to a bowl. In the same saucepan, on medium heat, add 1/8 cup of olive oil and 1-½ tbsp of cornstarch and whisk into a rue. Let cook for about 1 minute until rue begins to thicken. Slowly, add coconut milk and stir well. Add cooked veggies back to saucepan. Stir and cook for about 5 minutes. When sauce begins to simmer, reduce heat to medium-low. 7. 8. While sauce is cooking, bake the broccoli in the oven for about 6 minutes.
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