Cholla Bud Ziti Bake
Ingredients:
- 1/2 cup Dr. Cowan's Garden Dried Cholla Buds, soaked for 24 hours in water and drained
- 2 cups quinoa macaroni, cooked
- 2 cups crimini mushrooms
- 1 cup spinach
- 2 eggs, whisked
- 1 1/2 pounds sweet Italian sausage
- 1 onion, chopped
- 4 cloves garlic, chopped
- 2 Tbsp ghee
- 2 Tbsp olive oil
- 2 tsp Dr. Cowan's Garden Winter Squash Powder
- 2 tsp Dr. Cowan's Garden Kale Powder
- 1/4 tsp sea salt
- 1/4 cup goat's milk cheddar cheese, diced
Directions:
1. In a frying pan on medium, melt the ghee and brown the sausage. Break apart the sausage with a spatula or knife to cook through. Remove and place in a separate bowl.
2. In the same pan add the soaked and drained cholla buds and sauté for 3-5 minutes. Add the chopped onion and garlic and continue to cook on medium for an extra 5 minutes.
3. Add the mushrooms to the cholla bud/onion/garlic mixture and cook till tender on medium heat.
4. In a large casserole, combine the cooked macaroni and sausage, the sautéed cholla bud/onion/garlic mixture, the powders and salt, the olive oil, eggs and cheese and mix thoroughly. Bake in a preheated oven at 385 degrees for 30 minutes. Serve hot.
2. In the same pan add the soaked and drained cholla buds and sauté for 3-5 minutes. Add the chopped onion and garlic and continue to cook on medium for an extra 5 minutes.
3. Add the mushrooms to the cholla bud/onion/garlic mixture and cook till tender on medium heat.
4. In a large casserole, combine the cooked macaroni and sausage, the sautéed cholla bud/onion/garlic mixture, the powders and salt, the olive oil, eggs and cheese and mix thoroughly. Bake in a preheated oven at 385 degrees for 30 minutes. Serve hot.