The Millstone Times September 2018

FOOD & DINING

OFFER VALID ONLY AT EAST WINDSOR. EXPIRES 10/14/18

Rewards Code: EW2939382

Roasted Vegetables & Lentil Lunch Low in calories and high in nutrition lentils are for sure a great lunch. They fill you up, are high in fiber and are also very inexpensive too! Ingredients oa te Ve ta l & ntil Lu Low in calories and high in nutrition lentils are for sure a great lunch. ey fill you up, are high in fiber and are also very inexpensive too! Ingredients

Eat In Take Out FREE DELIVERY Eat In

• 1 cup green lentil, rinsed • 3 cups water, or vegetable broth • 3 tablespoons balsamic vinegar • 1 tablespoon maple syrup • 1 salt, to taste • 1 pepper, to taste • 1 cup green lentil, rinsed • 3 cups water, or vegetable broth • 3 tablespoons balsa ic vinegar • 1 tablespoon aple syrup • 1 salt, to taste • 1 pepper, to taste

• 2 cups butternut squash, cubed • 2 cups brussels sprout, quartered • 1 red onion, cut into wedges • 1 tablespoon olive oil • 1 salt, to taste • 1 pepper, to taste Preparation 1. Preheat oven to 400°F (200°C). • 2 cups butternut squash, cubed • 2 cups brussels sprout, quartered • 1 red onion, cut into wedges • 1 tablespoon olive oil • 1 salt, to taste • 1 pepper, to taste Preparation 1. Preheat oven to 400°F (200°C).

www.AnthonysChickenAndGrill.com

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2. Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed. 3. Bake for 20 minutes, flipping halfway through. 4. In a medium saucepan, add lentils and water, and bring to a boil. 5. Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary. 6. When vegetables are finished roasting, transfer to a mixing bowl and add lentils. 7. For the dressing, combine balsamic vinegar, maple syrup, salt, and pep- per in liquid measuring cup and whisk until combined. 8. Pour dressing over lentils and vegetables and toss until fully coated. 9. Transfer lentil salad to two containers and refrigerate for up to 5 days. 2. Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed. 3. Bake for 20 inutes, flipping halfway through. 4. In a ediu saucepan, add lentils and water, and bring to a boil. 5. Reduce heat to a si er and cover for 20-25 inutes or until lentils are tender. Drain excess water if necessary. 6. hen vegetables are finished roasting, transfer to a mixing bowl and add lentils. 7. For the dressing, co bine balsamic vinegar, maple syrup, salt, and pep- per in liquid easuring cup and whisk until co bined. 8. Pour dressing over lentils and vegetables and toss until fully coated. 9. Transfer lentil salad to two containers and refrigerate for up to 5 days.

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109 Franklin Street • Hightstown, NJ • 609-443-3777 109 Franklin Street • Hightstown, NJ • 609-443-3777

The Millstone Times ill i

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September 2018