Tagged as: lemon

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

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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

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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

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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

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Vegan Buddha Bowl

Recipe by Carolyn Casner of EatingWell.com   Servings: 4 Serving size: 1 ½ cup   1 medium sweet potato, peeled if desired, cut into 1-inch chunks 3 tablespoons extra-virgin olive oil, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons tahini 2 tablespoons water 1 tablespoon lemon

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