Recipe by BonApetit.com Servings: 2 ½ cup green lentils 3 tablespoons olive oil, divided ½ bunch greens, such as spinach, kale, or Swiss chard, bottom stems trimmed Kosher salt, freshly ground pepper 1 15-oz. can chickpeas, rinsed 4 cherry tomatoes, halved or quartered if large 1 tablespoon Parmesan
Tagged as: lemon
Sautéed Swiss Chard with Garlic and Lemon
Recipe by BonAppetit.com 2 tablespoons olive oil 4 garlic cloves, thinly sliced 1 teaspoon crushed red pepper flakes 2 large bunches Swiss chard, ribs and stems removed and reserved, leaves torn into 2” pieces (about 12 cups) Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice
Blood Orange, Avocado and Fennel Salad
Developed by Maria Tadic Servings: 4 Serving size: 1 cup ⅓ cup extra-virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon shallots, minced Juice of 1 lemon 1 tablespoon Champagne vinegar 1 teaspoon honey ½ teaspoon salt ¼ teaspoon pepper 2 large fennel bulbs, cleaned, cored and cut into ⅛-inch
Shaved Carrot & Fennel Salad
Recipe developed by Jamila René Lepore, MS, RDN Serves: 2 Serving size: ~ 2 cups 4 medium carrots ½ fennel bulb ½ tablespoon olive oil 1 tablespoon fresh lemon juice 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1 teaspoon dried dill salt and pepper, to taste 2
Rustic Parsley & Orzo Soup with Walnuts
Recipe by Anna Thomas of EatingWell.com Servings: 6 Serving size: 1 ¾ cup 1¼ cups whole-wheat orzo (8 ounces) 1 teaspoon plus 2 tablespoons extra-virgin olive oil, divided, plus more for garnish 1 large yellow onion, chopped ½ teaspoon salt, divided, plus a pinch 10 cups gently packed
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