Two Saucy Good Stock Recipes for Fall and Winter

Roasted Winter Veggie Bowl

Gluten Free | Yield: 2-3 veggie bowls

Ingredients:

• 1 cup brussel sprouts halved
• 1 cup baby potatoes halved
• 1 acorn squash peeled and sliced
• 1 carrot sliced
• 1/2 cauliflower cut to bite sized pieces
• 1-2 tbsp Olive/Canola oil
• 1/2 cup rice/grain
• 1 Good Stock Veggie Burger, diced*
• 1 container Good Stock Stroganoff Sauce*
• 2 dollops of Good Stock Italian Herb and Garlic Cashew Cheese*

Method:

1. Preheat oven to 400°F
2. Prepare all the veggies in part A by tossing them lightly in oil in a small mixing bowl, one kind of veggie at a time. Arrange the veggies on a parchment lined tray and place it in the oven for roughly 25-45 minutes, checking periodically for doneness. The veggies are done when they are slightly browned and a fork can easily go through them.
3. Prepare 1/2 cup of your rice or grain of choice according to the directions on the packaging.
4. Place the diced burger patty on a small parchment lined tray and put into the oven with the veggies for 10-15 minutes until heated throughout.
5. Heat the stroganoff sauce on the stove.
6. Once all the ingredients are cooked and ready, assemble the veggie bowl by first placing a scoop of rice/grain at the bottom of the bowl, arranging the veggies and diced burger onto the rice as desired, then ladle the sauce overtop. Finish the dish with a dollop of Italian herb and garlic cashew cheese and enjoy!

*Ingredients Available at Good Stock Foods Ltd.

Chef Michelle’s meal prep tip: At the start of the week, I like to roast a variety of seasonal veggies in the oven and cook a rice cooker full of rice/grain. This way I can either make a quick veggie bowl meal during the week using a Good Stock sauce, or simply reheat the items as a side dish or use them in a salad. This is a great way to increase the amount and variety of veggies in your diet because they are ready to go in your fridge!

Cheesy Broccoli Casserole

Gluten Free Optional | Yield: 1 medium sized casserole dish

Ingredients:

• 1/2 cup pearl barley (gluten free grain such as quinoa or amaranth will work)
• 4 stalks celery
• 4 cups broccoli florets
• 1 container Good Stock mac and cheese sauce*
• 1/2 cup Prairie Melt*
• Sprinkle of Bread Crumbs (can be gluten free)
• Red Pepper Flakes (optional)

Method:

1. Preheat oven to 400°F
2. Cook barley according to the package instructions.
3. Steam celery and broccoli in a sauce pan with 1/2 cup water until they are just cooked, but still firm.
4. Add 1 container of frozen Good Stock Mac and Cheese sauce and cook over medium heat until the sauce is thawed and warm, adding water as needed if the sauce gets too thick.
5. Mix in the cooked barley and transfer to a medium sized casserole dish.
6. Crumble Prairie Melt over top of the casserole, and top with bread crumbs. Bake in oven for 20-25 minutes until the Prairie Melt has melted and the bread crumbs begin to brown.
7. Serve the casserole with a sprinkle of red pepper flakes if you like a spicy kick.

*Ingredients Available at Good Stock Foods Ltd.