Cannellini bean Soup Reprinted with permission from Dr. Gourmet http://www.drgourmet.com/recipes/soup/cannellinibeansoup.shtml#.U9510ki7lpc Serves 4, Cooking time – 30 minutes. Recipe can be multiplied by 2 or divisible by 2. This recipe is also good served chilled and will keep well in the refrigerator for 72 hours. Prep time – 30 minutes if you use canned beans. 90
QUINOA – Contrary to popular belief, it is a seed, not a grain. But you should treat it like a grain. Feel free to substitute it for rice, barley, orzo or even oatmeal! Use it as a side dish, part of a salad, mixed with meatloaf, or a vegetable stuffing. Add it to soups. Eat
Lentils, Spinach and Sausage 1 pkg Melissa’s Steamed Lentils 2 Tbsp grape seed oil 1/2 lb turkey sausage – fully cooked 2 cloves garlic minced 1 lb fresh spinach, washed and dried 1 cup red bell peppers, diced salt and pepper to taste Prepare lentils per instructions on package. Heat oil in large pan. Add
Pears – generally have a characteristically large, round bottom that tapers toward the top. They have paper thin skin that can be yellow, green, brown, red, or a combination of these colors. There are thousands of varieties of pears, each differing in size, shape, color, taste, and storage qualities. Anjoui, Bartlett, Bosc, and Comice are
Ratatouille 3 cups cubed eggplant * 2 cups sliced zucchini 1 green pepper, chopped 1 onion, chopped 1 clove garlic, minced ¼ cup water ½ tsp sea salt
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