Healthy Food

This is how vegetarian fare should taste; layered like lasagna with flavorful vegetables and nutty cheese. If the torte feels too fancy, prepare it casserole-style in a baking dish and serve by scooping out portions. CAL/SERV:  340 YIELDS:  4 PREP TIME:     15 mins TOTAL TIME:  45 mins INGREDIENTS 1 tbsp. olive oil 1/2 small butternut squash (about 1 lb) 1 medium Red Onion 1 small bunch kale Kosher salt and pepper 1 medium Yukon gold potato (about 6 oz) 6 oz. thinly sliced provolone cheese (from the deli counter) 1 plum tomato 1/4 c. grated Parmesan (1 oz) Crusty bread, for serving   DIRECTIONS Heat oven to 425°F. Oil a 9-in. springform pan. Arrange half the butternut squash in the bottom of the pan, in concentric circles. Top with half the onion, separating the rings. Top with half the kale, drizzle with half the oil and season with 1/4 tsp salt. Top with the potatoes and half the provolone cheese. Top with remaining kale, ...

SERVES 6 COOKS IN15 MINUTES DIFFICULTYSUPER EASY Ingredients 85 g butter 6 submarine rolls 500 g cooked lobster meat, from sustainable sources 1 stick of celery 2 tablespoons mayonnaise , made using free-range eggs ½ an iceberg lettuce Method Remove the butter from the fridge and allow to soften. Preheat a griddle pan until really hot. Butter the rolls on both sides and grill on both sides until toasted and lightly charred (keep an eye on them so they don’t burn). Trim and dice the celery, chop the lobster meat and combine with the mayonnaise. Season with sea salt and black pepper to taste. Open your warm grilled buns, shred and pile the lettuce inside each one and top with the lobster mixture. Serve immediately. source: www.jamieoliver.com