Developed by Brittany Chin, RD, LD Serving size: 1 cup 2 tablespoons olive oil ½ Vidalia onion, diced 1 tablespoon garlic, chopped 1 pint grape tomatoes, halved ½ tablespoon black pepper 1 teaspoon dried thyme 2 teaspoons dried oregano 1 bay leaf 5 cups chopped kale 3 pre-cooked Italian-flavored chicken sausages, sliced 4 …
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Developed by McKenzie Hall Servings: 7 Serving size: 1 cup 2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced 1 cup frozen peas 2 tablespoons parsley, chopped ½ teaspoon dried thyme ¼ …
Developed by the Food Bank for New York City Servings: 8 2 T oil 3 garlic cloves, minced 1 can (28 oz) tomatoes, diced or crushed 4 cups fresh spinach 2 cups cooked red kidney beans 2 cups pasta shells, cooked and drained Salt and pepper to taste Cooking instructions: Heat oil …
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 small red pepper, finely diced …
Recipe by Elaina of TheLivingSpoon.com Servings: 3-4 3/4 lb of fresh green beans 2-3 teaspoons of extra virgin olive oil or avocado oil Sea salt, to taste Homemade lemon pepper seasoning (or cracked black pepper), to taste Granulated garlic, to taste Crushed red pepper flakes, to taste 2-3 teaspoons of good quality, aged …
