Nibbles & Dreams: Dreaming Up Delicious Recipes, One Nibble at a Time.

Yields: 4-6 servings, Prep Time: 15 mins, Cook Time: 40 mins, Total Time: 55 mins Ingredients: 1 pound Brussels sprouts, halved 3 cups butternut squash, cut into 1/2-inch chunks 2/3 cup dry quinoa 1 medium pomegranate, deseeded 1/2 cup pecans, chopped 1 small orange, juiced (about 1/4 cup) 2 tablespoons balsamic vinegar 1 tablespoon hemp seeds (optional) 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roast vegetables: Place Brussels sprouts on one side of the pan and butternut squash on the other. Roast for 25 minutes. Remove Brussels sprouts and place in a large bowl. Return squash to the oven for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts. Cook quinoa: Rinse quinoa in a fine-mesh sieve. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 1/3 cups water; bring to a boil. Cover and cook for 13-15 minutes, until fluffy. Make dre...

Looking for a quick and healthy side dish? This oven roasted asparagus recipe is for you! It's simple to make with just a few ingredients, and it takes less than 20 minutes to cook. The asparagus is perfectly tender and flavorful, making it a great addition to any meal. Yield: 4 servings Prep time: 5 minutes Cook time: 12-20 minutes Ingredients: 1 pound asparagus, trimmed 2 tablespoons olive oil 1/2 teaspoon garlic powder (optional) 1/4 teaspoon sea salt 1/4 teaspoon black pepper Instructions: Preheat the oven to 400F. Line a baking sheet with foil (optional but makes for easier clean up). Arrange the asparagus in a single layer on the baking sheet. Drizzle the asparagus with olive oil and sprinkle with garlic powder, sea salt, and black pepper. Toss the asparagus to coat it evenly with the oil and seasonings. Roast the asparagus for 8-11 minutes for thin stalks, 12-15 minutes for average stalks, or 16-20 minutes for thick stalks, or until crisp-tender. The roasting time will va...

Yields: 6 servings Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes Ingredients: 3 pounds red potatoes, peeled if desired (see note) 4 tablespoons butter 8 ounces sour cream ½ cup whole milk 1 tablespoon minced garlic 1-2 teaspoons garlic powder, to taste 1-2 teaspoons salt, to taste ¼ teaspoon cracked black pepper, or 1/8 teaspoon ground black pepper Instructions: Cook the Potatoes: Cut the potatoes into quarters. Place in a large pot and cover with water (water should come 1 inch above potatoes). Bring to a boil over high heat. Once boiling, reduce heat to medium-high and cook for 10-12 minutes, or until easily pierced with a fork. Drain the water and transfer potatoes to a large bowl. Combine Ingredients: In the same bowl, combine hot potatoes, butter, milk, sour cream, minced garlic, garlic powder, salt, and pepper. Mash: Use a potato masher or an electric hand mixer (my preferred method!) to combine ingredients. Mash until smooth but with a few lumps remai...

Yield: 4 servings Prep Time: 15 minutes Ingredients: 1 head Romaine lettuce, chopped 1/2 cup cherry tomatoes, halved 1/4 cup cucumber, thinly sliced 1/4 cup red onion, thinly sliced 1/2 cup mozzarella cubes 2 tablespoons sunflower seeds 3 tablespoons olive oil 2 tablespoons lemon juice 1 teaspoon honey 1/2 teaspoon Dijon mustard Salt and pepper to taste Instructions: Make the Dressing: In a small jar or bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Combine Salad: In a large bowl, combine chopped Romaine lettuce, cherry tomatoes, cucumber, red onion, mozzarella cubes, and sunflower seeds. Dress the Salad: Pour the dressing over the salad and toss to coat evenly. Serve Immediately: Enjoy your bright and refreshing Romaine salad! Tips and Variations: Add protein: Crumble some feta cheese, add grilled chicken or shrimp, or top with chickpeas for extra protein. Boost the crunch: Include some toasted nuts (like walnuts or almo...

Yield: 4 servings Prep Time: 15 minutes Cook Time: 30-40 minutes Ingredients: 1 cup quinoa, rinsed 2 cups vegetable broth 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon chili powder (adjust to taste) 1/2 cup chopped bell pepper (any color) 1 cup chopped zucchini 1 cup chopped broccoli florets Salt and pepper to taste Fresh cilantro, chopped (for garnish) Instructions: Cook Quinoa: In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed. Roast Vegetables: While the quinoa is cooking, preheat oven to 400°F (200°C). Toss the chopped vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender-crisp. Sauté Spices: In a large skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add cumin, coria...