Here’s another Engine 2 recipe which I have slightly altered. Full of delicious melt-in-your mouth veggies and protein-packed green lentils, this savory caponata hits all the right notes. Sop up the deliciousness with a fluffy, whole-grain pita for maximum dramatic effect! Makes one medium serving.
Ingredients: · ½ can lentils, rinsed (or) 2/3 cup cooked lentils · 1 tsp. Italian seasoning blend · 3 Roma tomatoes, diced · 1 red pepper, diced · 1 zucchini, diced · 1 garlic clove, minced or diced · 2 tsps. Balsamic vinegar · Sea salt and pepper to taste Serve with: · 1 whole wheat pita Method: 1. In a medium pot, add lentils and Italian seasoning (with a Tbs. of water) heat until warm on medium low heat (4). 2. Add tomatoes, red pepper, zucchini and garlic to the pot and cover. 3. Cook for approximately 10 minutes until vegetables are cooked to your liking. 4. Remove from the heat, add the balsamic vinegar, and the sea salt and pepper (to taste). 5. Serve with a whole wheat pita. Go here to print this recipe: recipe_lentil_caponata.docx Here’s another Engine 2 recipe which makes a good lunch. The original recipe calls for whole wheat orzo but I couldn’t find it so any whole wheat or gluten free pasta will do. Makes 1 medium serving Ingredients: · ¼ cup + 1 Tbs. whole wheat pasta (orzo if possible) or brown rice pasta · 1 cup baby kale, chopped fine · 2 Tbs. fresh parsley, chopped fine · ¼ red pepper, diced · ¼ can no-salt canned black beans (or 1/3 cup precooked) · 2 Tbs. walnuts, chopped · 1 Tbs. water · ½ tsp. mustard · ½ tsp. paprika · ¼ tsp. chili powder · ¼ lime Optional: Sea salt and pepper, hot sauce or cayenne pepper Method: 1. Cook the whole wheat orzo according to the directions on the package. When ready, drain the water. 2. In a small bowl, whisk together the dressing ingredients: water, mustard, chili powder, and paprika. 3. Chop the baby kale and fresh parsley into tiny pieces. Dice the red pepper. 4. Drain and rinse the canned black beans. 5. In a larger bowl, mix together the vegetables, pasta, beans, and dressing. Squeeze a lime wedge over the dish, and add additional seasoning (salt and pepper) to taste. Add hot sauce or cayenne pepper for additional flavor. Go here to print this recipe: recipe_bean_and_pasta_salad.docx |