Friday, April 18, 2008

Rainbow Vegetable Bean Salad

This is a really healthy salad that is very colorful. It's high in protein and fiber. Any vegetables that you have can be substituted as long as they are colorful! Edamame is such a great bean because of the variety of things you can make with it. It's not just for a pre-sushi feast. Stay tuned for more recipes using edamame. For now enjoy!

Rainbow Vegetable Bean Salad
1 12 oz. package of frozen edamame
1 14 oz can of garbanzo beans
1 red pepper diced
1 carrot diced
2 green onions diced
1 clove garlic

1/2 lemon
3 tbsp olive oil
1 tsp. of oregano
sea salt
fresh ground pepper

Cook the edamame according to package directions. Allow to cool. Mix the vegetables and the beans in a large bowl. Combine dressing ingredients and toss with the salad. Refrigerate overnight and serve.

Serves 6.

Friday, April 4, 2008

Artichoke/Walnut Pesto Pasta

This is a quick and easy recipe and the walnuts add plenty of protein so you don't miss the meat.

1 pound penne pasta (or any type of pasta)
1/3 cup chopped toasted walnut pieces
1 15.5 oz can of artichoke hearts in water or brine drained
1 large garlic clove
zest of one lemon
1/2 cup grated parmeson
fresh black pepper
1/4 teaspoon fresh grated nutmeg
1/3 cup olive oil
3 cups arugula or baby spinach
1/4 cup fresh basil

Cook pasta according to package directions.

Combine the rest of the ingredients in a food processor accept the olive oil. Pulse the ingredients a few times to combine. Then hit run and slowly stream the olive oil into the processor until the entire thing is combined to a paste/sauce.

Combine with the cooked pasta. Sprinkle some extra parm over the top with salt and pepper to taste and serve immediately!

4 servings.