You might need to buy:
- medium head uncooked cauliflower
- ground cumin
- sea salt
- black pepper
- Cooking Spray
You might need to buy:
- Kraft Light Asian Sesame dressing
You might need to buy:
- olive or vegetable oil
- sea salt
- grated orange peel
- lemon juice **
- orange extract **
- Truvia **
You might need to buy:
- coriander seeds
- mustard seeds
- dry dill
- peppercorns
- crushed red pepper flakes
- stevia
- White distilled vinegar
You might need to buy:
- medium zucchini-about 4 cups
- garlic cloves--peeled and smashed
- olive oil
- dry thyme
- zest from 1 lemon
- juice of 1/2 lemon
- sea salt and pepper to taste
If you can’t find the yellow lentils, use yellow split peas.
6 Servings. Per serving: 84 Calories; 13 g Total Carbs; 6 g Dietary Fiber; 2 g Sugars; 4 g Fat; 10 mg Cholesterol; 23 mg Sodium; 5 g Protein.
serves 6
You might need to buy:
- bay leaves
- butter
- ground turmeric
- Salt to taste
No chard at the store, so I made it with spinach
serves 6
You might need to buy:
- orzo
- butter
- chopped fresh basil
- freshly ground pepper to taste
- olive oil
- salt to taste
- freshly grated parmesan
ready in about 15 minutes;
serves 6
You might need to buy:
- apple cider vinegar
- sugar
- warm water
SERVES 4 TO 6
This recipe works best with asparagus that is at least 1/2 inch thick near the base. If using thinner spears, reduce the covered cooking time to 3 minute and the uncovered cooking time to 5 minutes. Do not use pencil-thin asparagus; it cannot withstand the heat and overcooks too easily.
You might need to buy:
- Kosher salt and ground black pepper
- olive oil
ready in about 30 minutes;
serves 4
You might need to buy:
- Broccoli
- Panko bread crumbs