Lentil Salad with Grapes, Walnuts and Feta

If you missed support group last week (11/22/16) then you missed this awesome lentil dish that Sara demoed. We hope you enjoy it as much as the group seemed to! HAPPY COOKING!

Ingredients

§  1 cup of French lentils (small green/brown ones)

§1 veggie bouillon cube

§Water (cover lentils in the pot, you may need to add more as it cooks)

§2 cups red seedless grapes – sliced in half

§2 celery stalks – thinly sliced

§2 Tbsp. red onion – minced

§2 Tbsp. parsley – minced

§1 large handful of walnuts

§2 oz of feta – diced

§3 Tbsp. olive oil

§1 Tbsp. red wine vinegar

§1 garlic clove – put through a garlic press

§1 tsp. honey

§6 twists of black pepper from a pepper mill

§Pinch of salt

Preparation

1)Cook lentils, with one veggie bouillon cube, according to package instructions.

2)While the lentils are cooking, slice grapes in half, slice celery into thin half moons, mince onion, mince parsley & dice feta.

3)Make the dressing by whisking the olive oil, red wine vinegar, honey, black pepper and salt together.

4)When the lentils are ready, drain in a fine mesh sieve and rinse to cool under water. Drain the lentils well.

5)Add lentils, grapes, celery, red onion, parsley and walnuts to a bowl. Toss with dressing. Add feta and gently toss to combine.

ENJOY!!!

CBS December Newsletter Recipe: Spinach & Pesto Egg Casserole with Feta

Sara's monthly recipe pick comes from The Pinning Mama

Ingredients/Materials Needed
Non-stick cooking spray
9 x 13 inch casserole dish
Medium sized bowl
Wire wisk
3 cups fresh spinach, chopped
4 cups egg whites
4 Tbsp. prepared pesto
1 cup feta cheese
Salt & pepper
1 cup cherry tomatoes, halved Instructions

1)Set oven to 350°F. Spray the 9x13 casserole dish generously with cooking spray.
2)Spread your chopped spinach into the dish.
3)In a medium sized bowl, whisk together the pesto and egg whites. Stir in half of the feta cheese, salt and pepper and pour the mixture over the spinach.
4)Sprinkle the tomatoes and the remaining feta over the top of the casserole.
5)Bake at 350°F for 30-40 minutes or until the eggs are set (firm).
6)Let cool for 5 minutes, then slice and serve warm.

ENJOY!!

CBS Newsletter Recipe - Walnut & Kale Quinoa Stuffing

Sara's choice for the receipt of the month!

Walnut & Kale Quinoa Stuffing (Gluten Free and Vegetarian)

from www.healthyseasonalrecipes.com  

Ingredients

•5 ½ cups vegetable broth,

      divided 

•2 ½ cups rinsed quinoa

•¾ tsp. salt

•½ tsp. ground pepper

•4 cups finely chopped kale

•2 Tbsp. unsalted butter

•2 Tbsp. extra-virgin olive oil

•1 large onion, finely diced

•1 Tbsp. chopped garlic

•2 Tbsp. chopped fresh sage

•2 tsp. chopped fresh thyme

•¼ tsp. cinnamon

•1 cup finely chopped celery

•1 cup chopped toasted walnuts

•½ cup dried cranberries

(try the Ocean Spray Reduced Sugar Craisins®)

Additional equipment :

•Large bowl

•Large saucepan with lid

•9 x 13 baking dish 

•Large skillet

•Non-stick cooking spay or additional olive oil

Preparation:

1)Bring 5 cups broth to a boil in a large saucepan. Add quinoa, salt & pepper & return to a simmer. Cover, reduce heat to low to maintain  gentle simmer & cook until quinoa is tender & the broth is absorbed (about 18-22 min.). Remove from heat & let sit 5 minutes. Then remove lid, stir in kale, cover & let sit.

2)Meanwhile, preheat oven to 350 °F. Coat a 9 x 13 in. baking dish with cooking spray.

3)Heat butter & oil in a large skillet over medium-high heat. Add onion & cook, stirring often until the onion is very soft & starting to brown (about 7-9 min.).  Add garlic, sage, thyme & cinnamon & cook until fragrant (about 30-90 seconds). Add celery & the remaining ½ cup broth & cook, stirring often until celery is crisp-tender & the liquid is mostly evaporated (about 4 to 6 minutes).

4)Stir quinoa mixture, the celery mixture, walnuts and cranberries together in a large bowl. Transfer to the prepared baking dish.

5)Bake until the mixture is hot, the celery & kale are tender & the top is golden along the edges (about 22-30 min.). 

Notes

To make ahead: Can be prepared through step 4 up to 24 hours in advance. Heat covered with foil for 20 min. before removing foil and continuing with directions in step 5. 

ENJOY!!