White Bean & Wild Mushroom Cassoulet (gf, vegan)
INGREDIENTS: White beans, lentils, white onion, carrot, celery, butternut squash, crimini mushrooms, fennel, roasted garlic, baby kale, vegetable broth, thyme, parsley, extra virgin olive oil, lemon juice, tomato paste, lemon zest, almonds
Place in an oven safe pan into a preheated 350°F oven, covered, for 4 minutes, stir and rotate, cover again, and remove once an internal temperature of 165°F has been reached.
Cook on high in the original container with lid vented for 1 minute. Stir food and continue microwaving at 30 second intervals until the food has an internal temperature of 165°F.
Leftovers? Add to your favorite creamy or brothy soup, mix into fluffy scrambled eggs for an omelette, spread on crunchy bread for fancy breakfast toast or make a pizza by topping some yummy dough and adding mozzarella cheese!