Pasta with Lentils, Tomatoes & Arugula
Adapted by Chick in the Kitchen for Everyday Food Ingredients: ¾ c. lentils, picked over and rinsed 1 lb. pasta (bow ties, campanelle, or cavatappi work well) 1 Tbsp. olive oil 2 sweet yellow onions, quartered and thinly sliced 1 15-oz. can crushed tomatoes, drained with liquid reserved ¾ c. lentils, picked over and rinsed 12-16 c. arugula (2-3 large bunches), washed & spun dry salt and pepper to taste grated Parmesan (optional) Directions: In a small saucepan, prepare lentils according to the package directions. Drain any excess liquid and set aside. In a large pot, prepare...
Read MoreNew World Chili
From Better Homes and Gardens Prep: 25 minutes Cook: 10 hours in a slow-cooker on low; 5 hours on high. Ingredients: 1 lb. turkey breast tenderloin, cut into 1-inch pieces 1 28-oz. can diced tomatoes, or an equivalent amount of fresh tomatoes, diced 1 15-oz. can black beans, rinsed and drained 1 8-oz. can tomato sauce 1 cup peeled, seeded and cubed butternut squash or pumpkin 1 medium onion, chopped 1/2 cup chicken broth 1/2 cup fresh or frozen whole kernel corn 1/2 cup dried cranberries 1 fresh jalapeño pepper, seeded and finely chopped 1 Tbsp. chili powder 1 clove garlic,...
Read MoreRoasted Eggplant and Garbanzo Bean Soup
From “Love Soup” by Anna Thomas Ingredients: 1 cup dried garbanzo beans 2 tsp sea salt, plus more to taste 1 large eggplant 2 red or green bell peppers 3 Tbs. olive oil 2 medium yellow onions, chopped 4 ripe red tomatoes, peeled and chopped 1 small hot pepper, finely chopped, or a big pinch of red pepper flakes 4 cloves garlic, peeled and minced about 2 cups vegetable broth 2 tbsp. chopped fresh mint leaves a few chopped fresh oregano leaves or a pinch of dried oregano 2 tbsp. fresh lemon juice, plus more to taste for garnish: fruity green olive oil, or large...
Read MoreRoasted Vegetable Ratatouille
from About.com – French Food, by Rebecca Franklin This roasted vegetable ratatouille recipe takes a traditional garden stew and elevates it by caramelizing the vegetables. Tossed with a simple roasted garlic oil, this ratatouille is simple and quick; it can be done in less than one hour. Ingredients: • 1 medium eggplant, cut into cubes (4 cups) • 2 medium zucchini, cut into 3/4-inch slices • 1 red bell pepper, cut into strips • 5 plum tomatoes, halved lengthwise • 2 cloves garlic • 2 sprigs rosemary • 2 sprigs thyme • 4 tablespoons olive oil, divided • 3/4 teaspoon...
Read MorePasta with Fresh Tomatoes and Pine Nuts
From MarthaStewart.com Ingredients: Coarse salt and ground pepper 2 medium tomatoes, diced 1 garlic clove, minced 2 tablespoons olive oil 8 ounces angel-hair pasta 2 tablespoons pine nuts, toasted if desired Directions: Bring a large pot of salted water to a boil. Meanwhile, combine tomatoes, garlic, and oil in a medium bowl. Season with salt and pepper. Let stand at least 10 minutes. Cook pasta in boiling water until al dente; drain, and return to pot. Add tomato mixture, and toss to combine. Serve sprinkled with pine nuts. Serves...
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