This recipe is easy and healthy, a good side dish or a main course for lunch. Vegetarian. Inspired by an edamame salad in the salad bar at my grocery store. It looked but didn't taste good, so I decided to make one that did.
Tasty vegetarian dish easily made vegan (leave out parmesan cheese). Based on my favorite dish at Bela's of Northampton. Dried sweetened cranberries make the greens sweet. My husband prefers an alternate topping to this - covering it with spaghetti sauce. Also good, but in that case, could probably save the effort and skip most of the other ingredients besides the greens. Use two large frying pans.
An amalgam of the standard fresh salsa recipes, but with tweaks for those who have trouble with raw onions and peppers. They are lightly sautéed in order to preserve most of the "raw" taste but more digestible.
This is mostly an attempt to recreate the dipping oil at Vespucci's in Cheshire, CT. Use a fresh ciabatta bread... Oh, so good! But dangerous. You may not want to try this on an empty stomach if you have a whole loaf of bread at your disposal. Looks like there are lots of similar dipping oils out there, but none seemed to use bell peppers.
Juicy portabella burgers which can be made vegetarian by omitting the bacon. My neighbor made delicious portabella-bacon burgers and this is what my husband and I have morphed it into lately. Could be made healthier by omitting the bacon and going light on the cheese and using whole-wheat burger buns. But we usually go for the not-so-healthy full package of bacon and yummy fresh ciabatta or focaccia from the bakery. Can substitute (uncooked) tomato slices with fresh basil leaves for red peppers.
So simple it shouldn't really be a recipe, but for years I never thought of using salsa instead of those salty taco mix packets. Much tastier and more "real food" flavor and yet just as easy! This salsa idea stolen from my sister (Lowfat Linda), or possibly her husband, who didn't think to post it first. :-)
Delicious lentil soup made complete with quinoa for a healthy grain. I altered a recipe (that I can no longer find) when eating an anti-inflammatory, gluten-free, allergen elimination diet. The potatoes or quinoa can be left out. The diet is over, but this soup still gets made weekly. It's healthy, tasty, and easy to save and reheat later. Could be made vegetarian/vegan by using vegetable broth.
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