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 or sharp cheddar, cut into …
Tag Archives: tomatoes
Easy Baked Shakshuka with Fennel and Goat Cheese
Recipe by Katie Pfeffer-Scanlan Servings: 3 1 tablespoon extra virgin olive oil ½ medium onion diced 1 bulb fennel chopped 2 cloves garlic crushed 1 teaspoon smoked paprika ground 1 ½ teaspoons cumin ground 1 28 ounce can diced tomatoes no salt added preferred 6 large eggs 2 ounces goat cheese crumbled or sliced …
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Chicken Sausage, White Bean and Kale Soup
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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Pasta With Beans and Vegetables
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 …
“The Fringe Chef’s” Ratatouille
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 …