Recipe by Mary Cadogan of BBCGoodFood.com Servings: 4 1 small or ½ large cauliflower 2 carrots, grated 1 red onion, finely chopped 2 tsp capers 2 tbsp chopped parsley 1 tbsp white wine vinegar 1 tsp Dijon mustard 2 tbsp olive oil 1 tbsp mayonnaise Cooking instructions:
Recipes
Lentils and Chickpeas with Greens
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
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
Grilled Chicken Curry Flatbreads
Recipe by Ivy Odom of CookingLight.com Servings: 4 Serving size: ½ flatbread 1/2 cup shaved carrot 2 teaspoons minced fresh ginger 1/2 cup rice vinegar 1/4 cup water 1 teaspoon granulated sugar 1 1/2 teaspoons curry powder 1 1/2 tablespoons olive oil, divided 1/2 cup plain whole-milk yogurt
Peanut-Sesame Slaw with Soba Noodles
Recipe by Ivy Odom of CookingLight.com Servings: 8 Slaw: 4 ounces soba noodles or whole wheat spaghetti 1 very small purple or green cabbage, sliced into quarters and core removed (about 16 ounces/6 cups shredded) ½ pound (about 12) Brussels sprouts, nubby ends removed, or additional cabbage (about