Supergrains with Pomegranate, Cucumber and Feta

Recipe is from the Holiday Edition of The Plaid Horse, please visit for the whole menu and some great tips on eating behaviors during the holidays or at a party! 

Ingredients:

• 1 cup Supergrain mix (I found this at Whole Foods – you could also purchase all three items independently under the ‘Bob’s Red Mill’ brand)
• 2 cups water
• Seeds from 1 pomegranate (this is messy endeavor and amounts to approx. 1 cup if you buy seeds pre-shelled)
• 1 cucumber, peeled and diced
• 2 tablespoons fresh rosemary chopped
• 4-6 oz feta cheese
• Salt and pepper to taste

Instructions: Boil water, add supergrain mix, and cook 15 minutes until grains are soft and liquid is absorbed, stirring occasionally. When grains are cooked, pour into a bowl, mix in all other ingredients. Serve immediately or chill for a cold side dish.

CBS Newsletter Recipe: Lemon-Rosemary Lentil Soup

Sara's pick for the January 2017 CBS Newsletter is a Slow Cooker Lemon Rosemary Lentil Soup from Melanie Bauer 

Serves: 6-8 (or possibly more depending on how far out from surgery you are! Use vegetable broth instead of chicken to make it a vegan recipe.)

Ingredients/Materials Needed

§6 quart slow cooker

§6 carrots, diced

§1 large yellow onion, diced

§4 cloves garlic, minced

§1 yellow pepper, chopped

§⅛ teaspoon cayenne pepper

§3 cups dry red lentils

§4 cups chicken broth

§2 cups + 3/4 cup water

§1 ½  teaspoons salt

§1 lemon, zest and juice

§1 tablespoon fresh rosemary, chopped

Instructions

1)In a six quart slow cooker, add all ingredients EXCEPT lemon zest, lemon juice and rosemary.  Cook on LOW for 6 hours.

2)When done cooking, stir in the lemon zest, lemon juice and rosemary.

3)Season with additional salt and pepper to taste.

4)Garnish with additional chopped rosemary if desired.

ENJOY!!!!