Developed by Chef Kyle Shadix, MS, RD Servings: 4 Serving Size: 1 cup 1⁄2 lb eggplant, cut into 1⁄2-inch cubes 2 cups onion, thinly sliced 6 T olive oil, divided 1⁄2 lb zucchini, trimmed, cut into 1⁄2-inch cubes 1 red bell pepper, thinly sliced into strips 1 yellow bell pepper, thinly sliced into strips …
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Peanut and Roasted Tomato Braised Chicken
Developed by Celestina Brunetti, RDN, LD Servings: 4 Serving size: 3 ½ ounces chicken, 1 cup vegetables, ¼ cup sauce, ¼ cup spinach (390 grams) 1 lb chicken thighs, skinned, deboned 2 teaspoons olive oil, divided 1 ½ cups diced white onion 2 cups diced green bell pepper 1 tablespoon minced garlic 2 …
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Sautéed Mustard Greens
Developed by Marcy Gaston, MS, RD, CD Servings: 8 Serving size: ½ cup 1 ½ lbs mustard greens (or substitute kale or other leafy green) ¼ cup peanuts, roughly chopped 1 tablespoon olive oil 1 cup finely diced white onion 1 clove garlic, minced 1 ½ teaspoons Madras curry powder 1 14.5-ounce can …
Late Summer Vegetable Soup
Developed by Jessica Fishman Levinson, MS, RDN, CDN Servings: 10 Serving Size: 1 cup 2 T olive oil 1 large onion, diced 1 cup carrots, peeled and diced 1 cup celery, diced 2 cups green zucchini, diced 2 large garlic cloves, minced 2 T tomato paste 6 cups low-sodium vegetable broth 1 bay leaf 1 …