Tagged as: red pepper

Quinoa-Cilantro-Stuffed Yellow Squash

Developed by Sharon Palmer   Servings: 4 Serving size: Half a squash with filling   ¼ cup quinoa, uncooked 1 cups water 1 teaspoon reduced-sodium vegetable broth base 2 medium (about 7-inch) yellow summer squash (i.e. straightneck) 1 teaspoon extra virgin olive oil ½ small yellow onion, finely diced ½

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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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Peanut Noodles with Chicken and Vegetables

Recipe by Diabetic Living Magazine Serving size: 1 cup 6 ounces dried multigrain spaghetti 1 16-ounce package frozen sugar snap stir-fry vegetable blend 3 tablespoons creamy peanut butter 1 tablespoon sugar 2 tablespoons reduced-sodium soy sauce 2 tablespoons water 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ teaspoon crushed

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