The Niagara Falls Culinary Institute shares a recipe with us each week on Daytime Buffalo. Here’s how to make this week’s recipe, Tangy Harvest Salad. Ingredients Salad: 1 lb. Brussels sprouts 1 ...
To keep the ingredients dry, lay a paper towel in the bottom of the salad bowl and put the wettest ingredient (such as tomatoes) on top of the towel. Lay another paper towel for the next ingredient ...
Drizzle in a little olive oil and season with salt/pepper. Roast in pre-heated oven 200°C fan for 20-30 minutes depending how thick your squash is. Remove from the oven once done to cool slightly.