GREEN LENTIL PENNE
● 1 box Green Lentil Penne (Pasta Legume)
● 2 zucchinis, diced
● 1 sprig chives, finely chopped
● ¾ cup sweet corn
● 2 tablespoons extra-virgin olive oil
In a large pan, heat the oil. Add the zucchini and cook 10 minutes over high heat, stirring occasionally. Meanwhile, cook the green lentil penne in salted water, 4 minutes. Drain and rinse under cold water and add to the zucchini. Add the corn and chives, and season to taste with salt, pepper, and chili flakes. Drizzle with extra-virgin olive oil. Serve immediately.
CHICKPEA FUSILLI WITH EGGPLANT, TOMATO, GREEN ONION
● 1 package Chickpea Fusilli, cooked (Explore Cuisine)
● 1 large Japanese eggplant, diced small
● 1 pint cherry tomatoes, halved
● 4 garlic cloves, smashed
● Olive oil, to taste
● Salt and pepper, to taste
● 1 tablespoon parsley, chopped
● 2 green onions, sliced
Toss eggplant with olive oil. Roast at 400 degrees until brown and tender. In a small bowl, toss tomatoes and garlic with olive oil. Place tomato garlic mixture on a cooking tray and roast in the same oven until the tomatoes are blistered. Remove the garlic and finely chop. Toss eggplant, garlic, and tomatoes (including juices) with fusilli. Add a splash of olive oil if needed. Season with salt and pepper. Garnish with parsley and green onion.
EDAMAME SPAGHETTI WITH KALE CILANTRO PESTO
Kale cilantro pesto:
● 1 cup kale, tightly packed
● 1 cup cilantro, tightly packed
● ¼ cup slivered almonds, toasted
● 1 garlic clove
● 1 small serrano chili, seeded
● 1 tablespoon lime juice
● ¼ teaspoon kosher salt
● ½ cup olive oil
Edamame spaghetti:
● 1 package Edamame Spaghetti, cooked, drained (Explore Cuisine)
● 1 large carrot, sliced into ribbons with vegetable peeler
● ¼ cup shredded coconut, toasted
● Cilantro sprigs
To make the pesto, blend all of the ingredients except olive oil in a food processor. Stream olive oil into the resulting mixture. To make the spaghetti, toss edamame spaghetti with pesto. Fold in carrot and coconut. Garnish with cilantro. Serve warm and enjoy.
GREEN LENTIL VEGETABLE LASAGNA FOR TWO
● 5 sheets Green Lentil Lasagna (Explore Cuisine)
● 1 Japanese eggplant, sliced thin lengthwise
● 2 zucchinis, sliced thin lengthwise
● 1 red bell pepper, sliced into oblongs
● Olive oil
● Salt and pepper, to taste
● 2 ounces Mozzarella, shredded
● ½ cup béchamel sauce
Preheat oven to 375 degrees. Cook lasagna sheets for 6 minutes and drain. Lightly coat the eggplant, zucchini, and red bell pepper with olive oil. Season with salt and pepper. Roast on a baking sheet until tender, about 15 minutes. Turn down the oven to 325 degrees. In a baking dish the approximate size of lasagna sheets, brush the dish with a small amount of olive oil. Place one sheet of lasagna on the bottom. Layer with vegetables, mozzarella, béchamel, and lasagna sheets. Repeat. Top last lasagna sheet with béchamel. Bake until heated through, about 40 to 45 minutes. Serve and enjoy.
BLACK BEAN SPAGHETTI WITH HEIRLOOM TOMATOES
● 1 package Black Bean Spaghetti, cooked and drained (Explore Cuisine)
● 2 large heirloom tomatoes (preferably red and yellow), seeded and chopped
● 2½ tablespoons olive oil, divided
● 2 garlic cloves, minced
● 5 basil leaves, cut into ribbons
● Salt and red pepper flakes, to taste
Gently combine tomatoes with ½ tablespoon olive oil, garlic, basil, salt, and red pepper flakes. Toss spaghetti with 2 tablespoons olive oil. Top with heirloom tomato mixture.
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