Archive for April, 2018

Easy Sautéed Bok Choy

Ingredients 1lb baby bok choy, cut into halves or quarters, lengthwise and rinsed ½ Tbsp olive oil 2 large cloves garlic, minced Directions Heat oil in a skillet over medium-high. Add garlic; cook until fragrant and golden, about 30 seconds. Add bok choy, stirring to evenly coat. Add 2 tablespoons water; cover and cook 2 […]

Lemony Lentil Salad

Ingredients 1/3 cup lemon juice 1/3 cup chopped fresh dill 2 tsp Dijon mustard 1/4 tsp salt, or to taste Freshly ground pepper, to taste 2 Tbsp extra-virgin olive oil 3 Tbsp red wine vinegar 2-15-ounce cans lentils, rinsed, or 3 cups cooked brown or green lentils 1 medium red bell pepper, seeded and diced […]

Sweet and Sour Carrots

Ingredients 1/2 cup water 14 oz carrots, cut into 1 1/2-in. pieces 1/4 cup (1/2-in.-diced) green onions 1 Tbsp toasted sesame oil 3 garlic cloves, sliced 2 Tbsp apple cider vinegar 1 Tbsp sweet chili sauce 1/4 tsp kosher salt 1/2 tsp sesame seeds Directions Combine water and carrots in a skillet over medium-high; bring […]

Warm Asparagus & Quinoa Salad

Ingredients ½ cup dry quinoa- cooked according to package directions ½ Tbsp. olive oil 1 leek, sliced into rounds or half moons 2 garlic cloves, minced 1 bunch asparagus, ends broken off and chopped into 1-inch pieces 1 cup diced strawberries ¾ cup fresh or frozen peas (thawed) 1 cup fresh parsley, roughly chopped For […]

“Buttered” Radish with Edamame Salad

Ingredients 1 Tbsp Smart Balance spread 1 cup radishes, quartered ½ cup frozen shelled edamame, thawed 2 Tbsp chopped fresh (or dried) chives 1/8 tsp kosher salt 1/8 tsp freshly ground black pepper Directions Melt Smart Balance in a small skillet over medium-high heat. Add radishes; sauté for 6-8 minutes or until tender. Add edamame; […]