Broccoli Cauliflower Salad

Dietary, Egg Free, Gluten Free, MAIN DISHES, Make ahead, PREP, Quick & Easy, Recipes, Salads, Side Dishes, Vegetarian, Vegetarian
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This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Broccoli cauliflower salad with red onions and almonds in a white bowl

Now that the weather is finally warming up here in NJ, my cooking methods start to shift. Roasting is one of my favorite cooking methods for vegetables, but as the weather warms I begin to not use my oven as frequently.

cold broccoli and cauliflower salad with red onions

All winter long I’ve been on a roasted broccoli kick. Broccoli was on my shopping list every week. I am surprised I didn’t get sick of it after a while. This time when I grabbed the broccoli from the fridge, I knew I wanted to do something different.

Add this Broccoli Cauliflower Salad to your spring menu rotation.
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Instead of roasting this head of broccoli, this time I steamed it. Steaming was never my favorite until I figured out how to perfectly steam broccoli to my liking. Before steamed veggies would always be a little blah and mushy. I like a good crunch to them. Now I gently steam them, then shock them to keep their crisp.

broccoli cauliflower salad in a white bowl

Culinary term: Shocking

“Shocking” is a culinary term that refers to a rapid change in temperature, usually caused by plunging the food into an ice bath.  It’s most often used with veggies that are being steamed or boiled.

Oh, don’t forget about the cauliflower. I steamed and shocked that too to keep some crunchy texture to those florets too. This salad is so refreshing and a perfect addition to your spring menu.

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Broccoli Cauliflower Salad in a white bowl

Broccoli Cauliflower Salad

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8–10 1x
  • Category: side dish
  • Method: No Cook
  • Cuisine: American
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Description

This Broccoli Cauliflower Salad is light and refreshing, being a perfect addition to your spring menu.

Ingredients

Scale
  • 2 cups cauliflower, cut into florets
  • 2 cups broccoli, cut into florets
  • 1 red onion (small), thinly sliced
  • 1/2 cup almonds, chopped
  • 2 tablespoons feta cheese
  • 1 lemon, zested and juiced
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • salt and pepper, to taste

Instructions

  1. In a large pot, steam cauliflower and broccoli in a steamer basket for about 3-4 minutes. Remove from pot and plunge in an ice bath or run under cold water (to stop the cooking process). Drain well and place in a large salad bowl.
  2. In a small bowl, whisk together lemon juice, lemon zest, olive oil, dijon mustard, and season with salt and pepper.
  3. Add red onion, almonds, and feta cheese to the broccoli and cauliflower. Toss together with the dressing.

Notes

Don’t love raw red onions? Try adding pickled onions instead!

Keywords: salad, broccoli, cauliflower, side dish, fresh

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Everything Bagel Hasselback Potatoes

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Who doesn’t like cheesy potatoes? Add these Everything Bagel Hasselback Potatoes as a side dish for dinner tonight.
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenConfession: I am obsessed with Cabot’s everything bagel cheddar cheese. Then Trader Joe’s came out with an everything but the bagel sesame seasoning blend. It’s like everything bagel heaven (without the bagel).
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenBefore this recipe, I’ve never actually made hasselback potatoes before, but I saw a version on one of Buzzfeed’s Tasty videos and with my new everything bagel goodies I knew it would be a perfect pair.

Everything Bagel Hasselback Potatoes – they are everything you need for a cheesy potato @cabotcheese @traderjoeslist

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Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_KitchenNote: I made these for my boyfriend and I. It serves two, but definitely double it because you’ll want leftovers!

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Everything Bagel Hasselback Potatoes on a marble slab

Everything Bagel Hasselback Potatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 2 russet potatoes
  • 1 tablespoon olive oil
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 4 oz. Everything Bagel Cabot Cheddar Cheese, sliced thin
  • 1 tablespoon Trader Joe’s Everything but the Bagel Sesame Seasoning Blend
  • 1/4 cup plain yogurt (I used Siggi’s)
  • (optional) chives, to garnish

Instructions

  1. Heat the oven to 425°F. Wash and dry the potatoes: Scrub the potatoes clean and pat them dry.
  2. Cut slits in the potatoes, leaving the bottom intact. (Cut slits into the potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato)
  3. Place the potatoes in a baking dish. Brush the potatoes with olive oil, including the bottoms. Sprinkle with salt and pepper.
  4. Bake 30 minutes, then brush with olive oil again, making sure some of the olive oil drips down into the space between the slices.
  5. Bake for another 30 to 40 minutes, until the potatoes are crispy on the edges and potatoes are fork tender.
  6. Remove from oven and carefully place slices of cheddar in between the slits. Bake for another 5 minutes until cheese has melted.
  7. Remove from oven and add Everything but the Bagel Sesame Seasoning Blend, a dollop of yogurt, and chives. Serve warm
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Disclosure: this is not a sponsored post. I am, however, a part of Cabot’s Cheeseboard and receive samples of their products on a quarterly basis.
RDelicious Kitchen @RD_Kitchen
Everything Bagel Hasselback Potatoes via RDelicious Kitchen @RD_Kitchen

Butternut Squash and Kale Pita Pizza

30 minutes or less, Dietary, Egg Free, Fall, MAIN DISHES, Nut Free, Pizza, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian, Winter
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Turn leftovers into something brand new like this Butternut Squash and Kale Pita Pizza.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenDisclosure: By posting this recipe I am entering a recipe contest sponsored by Toufyan Bakeries and am eligible to win prizes associated with the contest. I was not compensated for my time.
This recipe was inspired by leftovers and of course Toufyan Bakeries. Adrian and I like to watch Chopped and anytime I have a refrigerator full of leftovers, I pretend I am on an episode. In this mystery basket, the items that I had to work with was leftover roasted butternut squash, an already baked sweet potato, and kale that was on its last legs.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen

#ad Using #Toufayan pitas to make personal Butternut Squash and Kale Pizzas #thereciperedux

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Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI utilize pitas for pizzas often as they are the perfect size for a personal pie. Toufayan Bakeries uses old-world recipes with only top quality, wholesome ingredients. Toufayan Pita is naturally cholesterol free and trans fat-free, so it’s the perfect vessel to load with your favorite toppings!
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenI was pleasantly surprised how thick, creamy, and delicious the base of the sweet potato came out, which helped the pita not get soggy when baked. The edges crisped up perfectly in the oven.
I wanted to try something different than mozzarella cheese on top, so I went for fontina. It paired perfectly with this flavor combination since this semi-soft cow’s cheese has a gentle buttery and nutty flavor.
Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_KitchenThe recipe notes that the balsamic glaze drizzled top is optional, but I might change that to mandatory!

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slice of Butternut Squash and Kale Pita Pizza on a white plate

Butternut Squash and Kale Pita Pizza

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 2 whole wheat Toufayan Pita Bread pitas
  • 1 sweet potato, baked skin removed
  • 2 cloves garlic, minced
  • 2 tablespoons low-sodium chicken stock
  • 1 teaspoon black pepper
  • 1 cup butternut squash, cubed and roasted
  • 2 teaspoons olive oil
  • 1 small red onion, sliced
  • 2 cups kale, stems removed, roughly chopped
  • 1/2 cup fontina cheese, shredded
  • (optional) 1 tablespoon balsamic glaze

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Remove the skin from the sweet potato. In a small food processor, puree the sweet potato, garlic, chicken stock, and black pepper. Spread evenly on both of the pitas.
  3. In a large saute pan over low-medium heat, saute onions until caramelized. Just as the onions are about done, add the kale and saute until kale has wilted. Season with salt and pepper.
  4. Assemble your pizzas by spreading the sweet potato mixture at the bottom, adding the caramelized onions and kale, then butternut squash.
  5. Sprinkle with cheese and place in the oven for 2-3 minutes, until cheese has melted and pizza is warmed through.
  6. Let slightly cool and drizzle with balsamic glaze, if using.
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What have you recreated with your leftovers?
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Butternut Squash & Kale Pita Pizza via RDelicious Kitchen @RD_Kitchen
To find out more about Toufayan Bakeries, follow them on Facebook and Instagram. Their products are available nationwide.

Southwest Stuffed Peppers

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Looking for a budget friendly recipe? You’ve come to the right place. These Southwest Stuffed Peppers will keep your stomach and wallet full coming in at only $1.06 per serving.
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenThe Recipe ReDux challenged members to see how low they can go and make a meal for less than $3 per serving.
Did you know that within the top 3 New Year’s resolutions #3 involved finances?
1. Lose Weight/Eat Healthier
2. Life/Self Improvements
3. Better Financial Decisions
Many are looking to make better financial decisions this year, myself included. I was curious to see how much I was actually spending on groceries per month, so I tracked it for the month to see my typical cost on groceries. Being a food blogger and one who weirdly enjoys grocery shopping, when I see new items they tend to creep into my cart. That being said, my monthly grocery spending was a little higher than I thought it would be.
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenEver since then I’ve been more conscious of my spending when at the grocery store. I loved that this Recipe ReDux theme was this month because I had fun shopping to see how low I can go with the cost per serving. This definitely busts the myth that “healthy eating is expensive”, considering this recipe totals to $1.06 per serving made with healthy and wholesome ingredients.

Looking for some cost effective dinners? Try these Southwest Stuffed Peppers – only $1.06 per serving! #thereciperedux

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Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchenHere’s the breakdown:
Southwest Stuffed Peppers via RDelicious Kitchen @RD_kitchen
Wondering what I will be doing with those half cans of ingredients? I love being creative with extra ingredients that I have in the fridge. I think this will turn into a burrito bowl.

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Southwest Stuffed Peppers topped with avocado on a white plate

Southwest Stuffed Peppers

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 3 red bell peppers
  • 1/4 cup quinoa
  • 1 tablespoon olive oil
  • 1 small onion
  • 1 clove garlic, minced
  • 1/2 (14.5 oz) can black beans, drained and rinsed
  • 1/2 (14.5 oz) can corn, drained and rinsed
  • 1/2 (14.5 oz) can no-salt-added diced tomatoes, drained
  • 1/2 cup cheddar cheese, shredded
  • 1/2 avocado, sliced
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray. Slice pepper in half lengthwise, place on baking sheet. Bake for 10 minutes.
  2. Cook quinoa according to package directions.
  3. In a saute pan, heat olive oil over medium-high heat. Add onions, saute until translucent. Add the beans, corn, tomatoes, and cooked quinoa and cook until heated through. Stir in cheese.
  4. Remove peppers from oven and stuff with bean mixture. Bake for an additional 5 minutes.
  5. Remove from oven and top with avocado slices.
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RDelicious Kitchen @RD_Kitchen
Southwest Stuffed Peppers via RDelicious Kitchen @rd_kitchen
Don’t forget to check out other Recipe ReDux members money-saving recipes!

Creamy Tomato Soup

Dietary, Egg Free, Freezer Friendly, MAIN DISHES, Make ahead, Recipes, Soups & Stews, Vegetarian
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A creamy soup without the cream? Check out the secret ingredient that makes this dairy free Creamy Tomato Soup thick and creamy. Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenCan you believe it’s almost 2017!? Where did the year go? The Recipe ReDux club is playing a little party game at the end of 2016: Grabbing your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’

Soups on with Ellie_Krieger #dairyfree Creamy Tomato Soup with grilled cheese croutons #thereciperedux

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I opened You Have It Made cookbook by Ellie Krieger to page 126 – creamy tomato soup. I actually won this cookbook at FNCE at the Luvo booth and was able to meet one of favorite chef/RD’s Ellie Krieger. Julie with Ellie Krieger via RDelicious Kitchen via @RD_kitchenThis soup is so simple and packed with flavor. It’s called a “Creamy” Tomato Soup, but guess what? There’s no cream! That’s the magic of Registered Dietitian chefs – we know how to alter recipes with alternative ingredients to pack in more nutritional value while still getting delicious results.
Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenThe magic behind this creamless creamy soup – cashews! Cashews provide the ultimate creaminess when blended into soups. They make this creamy tomato soup so thick and smooth you would never know there isn’t dairy in there.

Creamy Tomato Soup without the cream! Check out this #dairyfree secret ingredient of this recipe! #rdchat

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Creamy Tomato Soup via RDelicious Kitchen @RD_kitchenYou can’t have tomato soup without grilled cheese, am I right? Instead of adding a grilled cheese on the side, I made mini grilled cheese “croutons” with my favorite whole grain bread + Cabot cheddar cheese.
Creamy Tomato Soup via RDelicious Kitchen @RD_kitchen

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creamy tomato soup with grilled cheese croutons on a white bowl

Creamy Tomato Soup

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon thyme
  • 2 cloves garlic, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 (28-ounce) cans no-salt-added diced tomatoes
  • 3/4 cup raw cashews
  • 2 tablespoons tomato paste
  • 2 slices whole wheat bread
  • 2 ounces cheddar cheese, thinly sliced
  • 1 teaspoon butter

Instructions

  1. Heat the oil in a large pot over medium heat. Add the onions, celery, thyme, garlic, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes with their juice, 1 1/2 cups of water, the cashews, and tomato paste. Bring to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until the soup begins to thicken, about 20 minutes. Allow to cool slightly, for about 15 minutes, then puree in 3 batches until smooth, transferring the puree to a pot or storage container as it is pureed.
  2. To continue, reheat the soup in a pot over medium heat until it comes to a simmer.
  3. As the soup is cooking, spread butter on each slice of bread. Place butter side of bread down in a small pan, layer with cheese, then place the other slice of bread on top (butter side facing up). Cook until golden brown on each side and cheese has melted. Cut into small squares.
  4. Pour soup into bowl and top with mini grilled cheese “croutons”.

Notes

Creamy Tomato Soup recipe by Ellie Krieger’s You Have It Made cookbook.

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RDelicious Kitchen @RD_Kitchen
Creamy Tomato Soup via RDelicious Kitchen @RD_kitchen

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.

Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.

Does dinner time ever feel like an episode of Chopped? Try my Kale, Quinoa, and Cranberry Stuffed Acorn Squash for dinner tonight!

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There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!
Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!

Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!

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Kale, Quinoa, and Cranberry Stuffed Acorn Squash on white plates

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 acorn squash
  • 1 tablespoon olive oil
  • 4 cups kale, stems removed and chopped
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 cup quinoa, cooked
  • 1/4 cup dried cranberries
  • 1/4 cup almonds, chopped
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
  3. In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
  4. Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
  5. Full acorn squash with kale, quinoa, and kale mixture and serve.

Notes

*for an extra kick of balsamic, add balsamic roasted almonds

Balsamic Roasted Almonds + Fun Facts about Almonds

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Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen

Roasted Root Vegetable Power Bowl

Beans & Grains, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Salads, Seasonal, Vegetarian, Vegetarian, Winter
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A comforting, satisfying plant-based bowl, this Roasted Root Vegetable Power Bowl is the perfect colorful fall dinner to cozy up to on a chilly night. 
Fall is my favorite season! I just love the cool, crisp weather, the beautiful fall foliage, and of course the food!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
This time of year, I find myself roasting vegetables daily. Roasting is one of my favorite cooking methods for veggies, but there’s something about cracking the windows on a cool fall evening and cozying up with fluffy blankets with a warm comforting meal.
Recipe ReDux members were challenged to create a plant protein power bowl, packed with protein, fiber and color, plant power bowls are trendy and delicious.
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen

Roasted Root Vegetable Power Bowl – A colorful dish packed with protein, nutrients, and fiber #thereciperedux

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I decided to use sorghum as my whole grain in this recipe because I was inspired when I met Katie Cavuto, RD at the sorghum booth at FNCE this past weekend. She just released a new cookbook “Whole Cooking and Nutrition” and I was able to sample her sorghum recipe.
Have you ever used sorghum before? When I counsel clients, I encourage them to expand their variety of whole grains in their diet. I often see that their first swap is switching white bread to whole wheat bread or white rice to brown rice, which is great, but I don’t want them to just stop there.
Ancient grains, like sorghum, have more nutrition bang for your buck. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. One serving of sorghum contains 5 grams of fiber and is a good source of iron!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
I absolutely love how colorful this recipe is. More colors = more nutrients. Another plus is it’s so simple to make. Simply place your veggies on a pan to roast as you prep the remaining ingredients.
If you want a shortcut, you can use Love Beets instead of the mess of peeling beets at home. Love Beets come peeled, steamed and vacuum packed.

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Roasted Root Vegetable Power Bowl

Roasted Root Vegetable Power Bowl

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
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Ingredients

Scale
  • 2 sweet potatoes, chopped
  • 4 beets, peeled and chopped
  • 4 carrots, peeled
  • 2 tablespoons olive oil, divided
  • 1 bunch Swiss chard, roughly chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 1 cup sorghum
  • 4 cups water
  • 1/4 cup hummus (your favorite flavor!)
  • 1/4 cup goat cheese, crumbled
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
  2. Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
  3. In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
  4. As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
  5. Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.
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RDelicious Kitchen @RD_Kitchen
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen


Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes

Beans & Grains, Dietary, Egg Free, Gluten Free, MAIN DISHES, Pasta, PREP, Quick & Easy, Recipes, Vegetarian, Vegetarian
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Swiss chard walnut pesto and roasted tomatoes is the perfect heart healthy topping to your favorite pasta.

Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenMonday night was always pasta night at my house growing up. (and sometimes Sunday too, if we were going to Grandma’s!). Over the years our traditional pasta dinner has transformed into healthier variations. I like to give myself some credit for these changes (hello, dietitian in the family!), by introducing some healthy twists to pasta night.
Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenRevamp your pasta dish with starting with the pasta itself. Switch it up to add more variety, but also a boost in nutrition. Try whole wheat pasta for more fiber or a plant based pasta like Banza (chickpea pasta) or black bean pasta for an extra boost of fiber & protein.
I used Banza pasta for this recipe because I love the rotini shape. Banza packs in 13 grams of fiber and 25 grams of protein per 3.5 ounce serving. It’s like built in portion control because it’s so filling!
Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchen

Swiss chard walnut pesto & roasted tomatoes is the perfect heart healthy topping to your favorite pasta

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Skip the heavy cream sauces and try a pesto as a heart healthy pasta topping. The ingredients in this Swiss chard walnut pesto recipe contains heart healthy benefits including:

  • Swiss chard contains Vitamin E which has shown anti-inflammatory effects and helps protect tissue from oxidation damage. Eating foods with plenty of vitamin E might also reduce the chances of developing coronary artery disease, which can lead to a heart attack or heart failure.
  • While most nuts contain monounsaturated fats, only walnuts are comprised primarily of polyunsaturated fat (13 grams out of 18 grams total fat). Polyunsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells.
  • Olive oil contains monounsaturated fats. Studies show that eating foods rich in monounsaturated fatty acids improves blood cholesterol levels, which can decrease your risk of heart disease.

Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchenRethink your pasta night by trying this pesto! This recipe does make more pesto needed for the amount of pasta. To save leftovers, store in a sealed container in the refrigerator, or freeze in an ice cube tray for later use.

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Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes

  • Author: Julie @ RDelicious Kitchen
  • Yield: 6
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Ingredients

Scale
  • 3 cups Swiss chard, stems removed
  • 1/2 cup unsalted walnuts
  • 3/4 cup shredded Parmesan cheese
  • 2 tablespoons garlic
  • 1 lemon, juice and zested
  • 3/4 cup + 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1 box pasta (I used Banza)
  • 1 cup grape tomatoes

Instructions

  1. Bring a large pot of water to a boil. Prepare an ice water bath and a colander. Blanch the Swiss chard in the boiling water until tender, about 2 minutes. Shock immediately in the ice water. Drain by squeezing the leaves in a ball in a clean kitchen cloth.
  2. In a food processor, add the cooked Swiss chard, walnuts, parmesan cheese, garlic, lemon juice, lemon zest, and 3/4 cup olive oil. Pulse until the mixture breaks down. Season with salt and pepper.
  3. Cook pasta according to package directions.
  4. In a large saute pan, heat 1 tablespoon of olive oil over medium heat. Add the grape tomatoes and saute about 5 minutes until tomatoes begin to burst. Add the 2 cups of the Swiss chard walnut pesto (there will be some leftover) and heat through. Toss with the cooked pasta.
  5. Top with additional parmesan cheese, if desired.

Notes

*Makes about 3 cups of pesto. Reserve leftovers in the refrigerator for about a week or freeze into an ice cube tray for later use.

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Pasta with Swiss Chard Walnut Pesto and Roasted Tomatoes via RDelicious Kitchen @rdkitchen

Vegetable Lentil Soup

Beans & Grains, Dairy Free, Dietary, Egg Free, Freezer Friendly, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Soups & Stews, Vegan, Vegetarian, Vegetarian
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Warm-up this winter with a warm bowl of Vegetable Lentil Soup. This vegan-friendly soup will be sure to help meet your daily recommendations of veggies for the day!

Vegetable Lentil Soup in a white decorative bowl

Dare I say it’s actually starting to feel like winter here in New Jersey. Usually, in December I’m beginning to make my favorite soups, but this year was just so warm. I’m hoping I’m not jinxing myself and all of a sudden we are going to get a blizzard. If so, I do have this big batch of vegetable lentil soup to warm up with!

vegetable lentil soup in a decorative white bowl

One of my favorite things at work is teaching cooking classes. A few months ago I taught a class called “Soups and Stocks”. My goal for the class was to show how making soup at home can be simple, nutritious, and delicious. The biggest complaints I heard from customers is when they tried making it at home, their soups “tasted bland, watered down, and boring”. The key to a flavorful soup is the base: stock. Due to the process, Progresso’s chefs use to simmer the real bones, Progresso Cooking Stocks have rich, meaty flavor and are full of body, making them ideal for adding deep, complex flavor to many dishes including soups, stews, sauces, and gravies.

lentil soup in a decorative white bowl

What’s the difference between stock and broth?

The foundation of any great soup of stew is a flavorful broth or stock. Often the terms stock and broth are used interchangeably, but there are three important differences: ingredients, cook time, and seasoning.

Stock is made by simmering a combination of bones, mirepoix (carrots, celery, and onion), and aromatics in water for two to six hours. Gelatin from the bones is an essential part of the stock that is created when the connective tissue in meat breaks down, giving stock its body; the gelatin is what causes a stock to gel when chilled.

Broth is typically made by simmering meat, mirepoix, and aromatics for a shorter amount of time, typically between 1 and 2 hours. It is also often more heavily seasoned than stock.

Bone broth is a hybrid of broth and stock. It is cooked for a long period of time and the goal is not only to extract the gelatin from the bones (like in a stock), but also to release the nutritious compounds and minerals (namely collagen, but also glucosamine, amino acids, electrolytes, calcium, and more). 

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Vegetable Lentil Soup on a white wooden board

Vegetable Lentil Soup

  • Author: Chef Julie Harrington, RD
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 8
  • Category: Soup
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Description

Warm up this winter with a warm bowl of Vegetable Lentil Soup. This vegan soup will be sure to help meet your daily recommendations of veggies for the day!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 large carrots, peeled and chopped
  • 5 cloves garlic, minced
  • 2 teaspoons cumin
  • 1/2 teaspoon dried thyme
  • 2 (15 oz) cans fire roasted diced tomatoes
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup green lentils
  • 1 (1 quart) box Progresso vegetable cooking stock
  • 3 cups water
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon red pepper flakes
  • 2 cups kale, ribs removed and chopped

Instructions

  1. Heat olive oil in a large stock pot over medium heat. Add the onions and carrots, cook stirring often, until onion becomes tender and translucent.
  2. Add the garlic, cumin, and thyme. Cook until fragrant. Add fire roasted tomatoes and chickpeas.
  3. Add the lentils, then pour in Progresso vegetable cooking stock and water. Season with salt, pepper and red pepper flakes. Bring soup to a boil, then turn down to a gentle simmer. Cook for 30 minutes, until the lentils are tender.
  4. Transfer 3 cups of soup into a blender or food processor (make sure to get an even mixture of veggies and broth). Puree mixture until smooth. Add pureed soup back into the pot and add kale. Cook until wilted.

Keywords: lentil, vegan, vegetarian, soup, plant-based

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Disclosure: By posting this recipe I am entering a recipe contest sponsored by Progresso and am eligible to win prizes associated with the contest. I was not compensated for my time.

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Lemon Parsley Chickpeas

30 minutes or less, Beans & Grains, Dairy Free, Dietary, Egg Free, Gluten Free, MAIN DISHES, Nut Free, One pot/dish, PREP, Quick & Easy, Recipes, Side Dishes, Vegan, Vegetarian, Vegetarian
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Adding more plant-based proteins into a healthy diet, like chickpeas, can reduce the risk of heart disease. Chickpeas are a versatile legume in the kitchen and with a few simple ingredients, you’ll get hooked on these Lemon Parsley Chickpeas!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenI’m on a total chickpea kick lately. These lemon parsley chickpeas, hummus, and Banza pasta.. I can’t get enough.
Did you know.. Chickpeas, also called Garbanzo Beans, are the most widely consumed legume in the world?Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchenChickpeas are a great balance of carbohydrates, protein, and fiber. With the new USDA guidelines, along with many other beneficial improvements now encourages healthy eating patterns to include:

A variety of protein foods, including seafood, lean meats and poultry, eggs, legumes such as beans and peas, soy products, and nuts and seeds.

The typical American diet is so “meat-based” when it comes to the protein food group. Adding variety of plant-based protein is beneficial for many reasons including it’s high fiber content, providing adequate protein for growth and repair, and low in saturated fat which can reduce the risk of heart disease.
Chickpeas are a great plant-based protein to start incorporating into a healthy diet!
Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

Enjoy these Lemon Parsley Chickpeas as a side dish, top of salad, or simply as a snack #plantbased #vegan

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Lemon Parsley Chickpeas via RDelicious Kitchen @rdkitchen

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lemon parsley chickpeas in a white bowl

Lemon Parsley Chickpeas

  • Author: Julie @ RDelicious Kitchen
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Ingredients

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  • 2 (15 oz.) cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 tbsp garlic, minced
  • 2 tbsp lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions

  1. Add olive oil to a large saute pan over medium heat.
  2. Add garlic, saute for 1 minute, until it begins to become fragrant. Add chickpeas and toss with garlic and olive oil until evenly coated.
  3. Stir in lemon juice and simmer until reduced by half, tossing chickpeas occasionally.
  4. Remove from heat and stir in chopped parsley.
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