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
Ingredients 500g tomatoes (I used a mix of sizes and colours) 1⁄2 tsp caster sugar 150g broad beans, podded handful basil handful chives handful flat-leaf parsley 1 tbsp tarragon 1 tbsp lovage 1 tbsp mint leaves 3 tbsp olive oil 2 tsp Dijon mustard pinch of fennel seeds 1 lemon, zested 1 tbsp red wine … Read more
Ingredients 2 tbsp olive oil 1 small onion, diced 2 garlic cloves, crushed 400g can red kidney beans, drained and rinsed 1 tsp ground cumin ¼ tsp chili powder ½ tsp dried oregano 4 eggs 4 small flour tortillas, warmed 1 large tomato, diced handful pickled jalapeño peppers, roughly chopped 30g cheddar, grated 1 avocado, … Read more