Ingredients Cauliflower Topping 1 lb. cauliflower florets 2 tbsp. extra virgin olive oil Salad 1/4 c. lemon juice 3 tbsp. extra virgin olive oil 1 bunch kale, ribs removed, chopped 1/4 small red onion, very thinly sliced 1/3 c. crumbled feta cheese 1/3 c. golden raisins 1/3 c. pine nuts Instructions On a large rimmed baking sheet, toss cauliflower florets with olive oil and … Read more
Ingredients 1 (20-ounce) package peeled butternut squash 1/2 c. plus 3 tablespoon olive oil 3/4 tsp. Coarse salt pepper 1 small bunch Tuscan kale or 4 cups bagged kale 1 garlic clove, smashed 1/2 c. whole almonds 1/2 c. grated Parmesan, plus more for serving 7 oz. soybean spaghetti Instructions Heat oven to 425°F. Cut squash into 3/4-inch cubes. Toss with 1 tablespoon … Read more
Ingredients 1 lb. bowtie pasta 6 tbsp. light mayonnaise 1/3 c. Grated Parmesan cheese 3 tbsp. lemon juice 1 tbsp. Dijon mustard 1 tbsp. extra virgin olive oil 1 clove garlic, crushed with press 1/2 tsp. salt 1/2 tsp. pepper 1 large bunch of kale, stemmed and chopped 8 medium radishes, cut into quarters Instructions Cook pasta as label directs. In a large bowl, whisk together … Read more
Ingredients 3 sweet potatoes, peeled and shredded 2 green onions, thinly sliced 1/4 tsp. salt 1/4 tsp. pepper 1/4 c. light mayonnaise 2 tbsp. lime juice 1 tbsp. soy sauce 5 oz. baby kale 2 14 oz. cans no-salt-added black beans, rinsed and drained 2 c. shelled frozen edamame Instructions Preheat oven to 450 degrees F. Spray cookie sheet with cooking spray. In a large … Read more
Ingredients 8 oz. country bread (torn into chunks) 4 tbsp. olive oil 1/4 c. grated Parmesan Kosher salt Pepper 1 lb. 2-inch cubes butternut squash 1 red onion (cut into wedges) 5 oz. baby kale 1/4 c. tahini 1/4 c. lemon juice 1/4 c. water 1/4 c. pomegranate seeds Instructions Heat oven to 425°F. In a large … Read more