YELLOW CURRIED LENTIL SOUP
Place all ingredients into a large pot. Stir well and bring to simmer.
Cook for 35 to 40 minutes until all vegetables are...
Farro and Vegetable Salad with Cranberry Dressing
Dressing:
2 Tbsp fresh or frozen cranberries
1 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 tsp Dijon mustard
¼ cup olive oil
¼ tsp salt
1. Set oven to 400°F....
Marinated Mushrooms
1. In a medium bowl, combine the mushrooms, lemon juice, chives, salt, and pepper.
2. Let sit at room temperature for 10 minutes. Drain out...
SRIRACHA SESAME TOFU SANDWICH
1. Preheat oven to 375°F.
2. Drain tofu and slice in half lengthwise, and in half crosswise, to create 4 rectangular pieces. Place in a...
Tomato, Peach, and Basil Salad
1. In a large bowl, combine tomatoes, peaches, basil, olive oil, vinegar, salt, and pepper.
2. Serve immediately.
Per serving: Calories: 71; Total Fat: 4 g;...
Classic Gazpacho
Place tomatoes, bell pepper, cucumber, jalapeno, red onion, garlic, parsley or cilantro, vinegar, lemon juice, olive oil, broth, and black pepper in the...
Zucchini Salad with Lemon and Basil
In a large bowl, combine zucchini, lemon juice, olive oil, basil, salt, and pepper.
1. Let sit at room temperature for 10 minutes and serve...
Farmer’s Market Pasta Salad
Mustard Vinaigrette:
2 Tbsp extra virgin olive oil
1 lemon, juiced
2 Tbsp Dijon mustard
2 cloves garlic, minced
½ tsp freshly ground black pepper
¼ tsp kosher salt (optional)
1....
Cold Black-Eyed Pea Salad
For the vinaigrette:
2 Tbsp apple cider vinegar
Juice of one lime
1 tsp Dijon mustard
1 tsp honey
¼ cup olive oil
Half of a small shallot, finely diced...
Crispy Sheet Pan Salmon with Asparagus
1. Cut salmon into equal portions.
2. Pre-heat the oven to 425°F. Line a rimmed baking sheet with foil. Place salmon on the baking sheet....