Asparagus spears, bell pepper, zucchini and onion are roasted to perfection then tossed with couscous infused with vegetable broth. Kidney beans pack a protein punch and turn this salad into a hearty lunch. This recipe comes to us from Courtney of Coco Cooks.
Roasted Spring Veggie Couscous:
Grilling the asparagus brings a charred earthy flavor to balance both the sweet citrus segments and the acidity of the vinaigrette. So gather round the BBQ and celebrate spring by chowing down on asparagus tossed with blood orange and shallot. This recipe comes to us from Kristina of FormerChef.com.
Yesterday was Meatless Monday, and this deep orange stew is one of my favorites. So easy to do, and as healthy as it can be. Brought the leftover for lunch and it was enough for my co-workers to have a taste too.
Squash, chickpea and red lentil stew
Yields 4 large portions
- 3 cups of butternut squash, peeled, and cut into 1 inch pieces
- 2 large carrots, cut into 1/2 inch pieces
- 1 can of chickpeas (no salt added)
- 1 large onion, cut into 1/2 inch pieces
- 2 cups of red lentils
- 2 tsp of grated ginger
- 1 tbsp of ground cumin
- 2 tsp of salt
- 1/2 tsp of red pepper flakes
- 1 tbsp of extra virgin olive oil
- 1 1/2 cups of crushed tomatoes
- Enough vegetable broth or water to cover the vegetables
- In a Dutch oven or large pot, put together all ingredients and cover with vegetable broth or water.
- Bring it to a boil. Lower the heat, cover, and let it simmer for about 30 minutes, stirring every 10 minutes so that the lentils don’t get stuck in the bottom of the pan.
- Garnish with fresh parsley and enjoy!