Recipes

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Mediterranean Lentil Salad

Ingredients:

Ingredients for Salad:
- 1 can brown or green lentils, drained and rinsed OR 1.5 cups cooked lentils
- 1 green bell pepper, diced
- 1 red bell bepper, diced
- 1/2 red onion, diced
- 1/2 cup crumbled feta cheese
Ingredients for Dressing:
- 1 tsp dijon mustard
- 3 Tbsp lemon juice
- Zest of 1 lemon
- 1/8 tsp ground cumin
- 1/4 cup finely chopped fresh dill

Instructions:

In a large bowl, combine ingredients for salad.
In a small bowl, whisk together ingredients for dressing.
Pour dressing over salad, mix thoroughly, and enjoy.

Youtube Tutorial

Lentil Taco Filling

Ingredients:

1 tsp oil
1 medium onion, chopped
1 tsp minced garlic
1 cup dried lentils, rinsed
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano2
1/2 cups vegetable broth
1 cup salsa

Instructions:

In a large nonstick skillet, heat oil over medium heat; saute onion and garlic until tender.
Add rinsed lentils and seasonings; stir for 1 minute.
Stir in broth and bring to a boil.
Reduce heat and let simmer, covered, for 25-30 minutes, until lentils are tender.
Remove cover and continue to cook until mixture is thickened (8-10 minutes) stirring occasionally.
Mash lentils and stir in salsa.
Continue to cook for 3-5 minutes.
Serve in tortilla with desired toppings.

Youtube Tutorial

Lentil Soup

Ingredients:

1 Tbsp olive oil
1 stalk celery
1/2 onion, medium, chopped
1 carrot, medium, chopped
1 clove garlic, minced
3/4 cup lentils, rinsed
1 quart vegetable broth or water
1 sweet potato, medium, peeled and chopped (optional)
2 Tbsp apple cider vinegar or lemon juice (optional)

Instructions:

Heat the oil in a large stockpot over medium-high heat.
Add the vegetables and saute for 6 to 8 minutes, stirring frequently, until the onion is translucent.
Add garlic and lentils.
Cook for 2 minutes, stirring constantly.
Add broth or water, bring to a boil, then reduce heat to low.
Simmer stew for 30 to 40 minutes, stirring occasionally, until lentils are tender.
Add vinegar or lemon juice and cook for an additional 10 minutes.

Lentil Brownies

Ingredients:

1/2 cup lentils, dry
1 cup old fashioned rolled oats
1/4 cup cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup applesauce
1/3 cup honey
1/4 cup creamy peanut butter
2 tsp vanilla extract
1 egg
1-1/4 cup semi-sweet chocolate chips

Instructions:

Preheat oven to 350 degrees.
Grease an 8-inch square baking dish with nonstick cooking spray and set aside.
Add dry lentils and 1 cup of water to a small saucepan.
Bring to a boil, cover, and simmer until lentils are tender and most of the liquid is gone, 15-20 minutes.
Add oats, cocoa powder, baking powder, baking soda, and salt to a food processor.
Pulse until a fine flour forms and the oats are smooth.
Add cooked lentils (and any remaining liquid), applesauce, honey, peanut butter, vanilla, and egg and process until a smooth batter forms.
Fold in the chocolate chips.
Spread into prepared baking dish.
Bake for 25 minutes.
Let cool for at least 10 minutes before cutting and serving.

Youtube Tutorial

Tomatoes

Tomatoes are a great source of: Vitamins A & C - help our bodies heal and stay healthy. Fiber - helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. Potassium - a type of electrolyte, helps build muscle and keeps your heart healthy. Lycopene - gives tomatoes their red color. It keeps our eyes healthy and protects our cells from damage caused by normal body functions and environmental factors.

Instructions:

Choose tomatoes with bright red color and smooth skin.
Store in a cool, dark place, stem-side down.
Storing tomatoes in the refrigerator will change the flavor and texture.
Best left on counter.
When ripe, will keep for several days.
Rinse well in clean water before eating or cooking.
Use a serrated knife to cut; remove the core and stem.
Eat raw, baked, broiled, grilled, or sauteed; microwave covered for 3-4 minutes.

Summer Squash

Summer Squash is a great source of: B Vitamins help our cells grow and stay healthy - Vitamin C keeps our immune system strong and helps our bodies heal quickly - Riboflavin is a B vitamin that helps our body change carbohydrates into energy and is important for body growth and eye health.

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Instructions:

Choose squash small to medium in size with shiny, tight skin.
Comes in many varieties and can be substituted for each other in cooking.
Unlike winter squash, you can eat the skin and seeds in summer squash.
Store at room temperature on the counter, rather than in the refrigerator.
Will stay good for 1-4 days.
Wash and trim ends when ready to eat.
Squash can be eaten raw, grilled, boiled, steamed, sautéd, or roasted.
Just toss lightly in canola or olive oil, salt, pepper & enjoy!

Stone Fruit

Stone fruits are great sources of: Vitamin A keeps our eyes working, our immune system strong, and our cells growing - Vitamin C keeps our immune system strong and helps our bodies heal quickly. - Fiber helps with healthy digestion and keeps us feeling full. Eating enough fiber has been shown to keep our hearts healthy too. - Potassium, a type of electrolyte, helps build muscle and keeps your heart healthy.

Instructions:

What are Stone Fruits? How to StoreLet firm fruit ripen on the counter.
Once fruit is ripe, store in refrigerator for 1 week.
Wash before eating.
Can be eaten raw.
Remove or avoid pit.
Roast in oven at 350˚ for 15-20 minutes and top with cinnamon and vanilla yogurt for a delicious dessert.
How to Eat

Spaghetti Squash

Instructions:

How to Cook (Oven):
- Prep it: Wash squash, cut it in half longways, and scoop out seeds with a spoon.
- Season: Drizzle inside with a little olive oil and sprinkle with salt and pepper.
- Bake: Place halves cut-side down on a baking sheet.
- Roast in a 400°F oven for about 30-45 minutes until tender.
- Check: A fork should slide in easily-but don't overcook or it gets soggy.
- Shred: Once it cools a bit, use a fork to gently pull out the spaghetti-like strands.
A winter squash with flesh turns into long, noodle-like strands when cooked -like spaghetti!
How to Cook (Microwave):Cut in half lengthwise, scoop out seeds.
Place cut side down in microwave safe dish with 1/2 cup water.
Microwave for 15 minutes or until flesh is tender.
Use fork to shred into strands.
High in Fiber, vitamin C, B vitamins, beta-carotene, potassium, and manganese.
Use it in place of pasta: serve with tomato sauce, pesto, cheese, or meatballs.
Stuff the squash shell with cheese, veggies, or chicken and bake again.