Sweet Pepper Pasta Toss with Kale from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=102518&origin=detail&servings=4
1 (8 ounce) package uncooked farfalle
(bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. 3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Vegetarian Kale Soup from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=132785&origin=detail&servings=8
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves
chopped
8 cups water
6 cubes vegetable bouillon (such as
Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans
(drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Eggplant and Tomato Packets from: http://allrecipes.com/Recipe/Eggplant-and-Tomato-Packets/Detail.aspx
1 eggplant, peeled and halved lengthwise
1 tomato, halved
1 pinch garlic salt
ground black pepper to taste
2 teaspoons olive oil
2 sheets heavy duty aluminum foil
Preheat an outdoor grill for medium heat.
Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets. Grill the packets until the eggplant and tomato are very tender, about 15 minutes.
Apple Salad from: http://www.applerecipes.us/apple-salad.html
5 medium red delicious apples.
½ cup of celery, sliced.
½ cup of chopped nuts.
½ cup of mayonnaise.
½ cup of raisins.
Juice of one lemon.
1 head of lettuce, cleaned (to serve on).
Core the apples and dice into half-inch cubes.
Sprinkle the apples with lemon juice.
Combine the apples, celery, nuts, mayonnaise, and raisins. Mix thoroughly.
Serve on lettuce leaves.
1 (8 ounce) package uncooked farfalle
(bow tie) pasta
1 tablespoon olive oil
1 medium red bell pepper, chopped
1 medium yellow bell pepper, chopped
1 cup roughly chopped kale
4 cloves garlic, chopped
1 pinch dried basil
1 pinch ground cayenne pepper
salt and ground black pepper to taste
8 ounces feta cheese, crumbled
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 2. Heat oil in a skillet over medium heat. Stir in red pepper, yellow pepper, kale and garlic. Season with basil, cayenne pepper, salt and black pepper. Cook until vegetables are tender. 3. In a large bowl, toss cooked pasta with skillet mixture. Sprinkle with feta cheese to serve.
Vegetarian Kale Soup from: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=132785&origin=detail&servings=8
2 tablespoons olive oil
1 yellow onion, chopped
2 tablespoons chopped garlic
1 bunch kale, stems removed and leaves
chopped
8 cups water
6 cubes vegetable bouillon (such as
Knorr)
1 (15 ounce) can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 ounce) cans cannellini beans
(drained if desired)
1 tablespoon Italian seasoning
2 tablespoons dried parsley
salt and pepper to taste
Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.
Eggplant and Tomato Packets from: http://allrecipes.com/Recipe/Eggplant-and-Tomato-Packets/Detail.aspx
1 eggplant, peeled and halved lengthwise
1 tomato, halved
1 pinch garlic salt
ground black pepper to taste
2 teaspoons olive oil
2 sheets heavy duty aluminum foil
Preheat an outdoor grill for medium heat.
Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets. Grill the packets until the eggplant and tomato are very tender, about 15 minutes.
Apple Salad from: http://www.applerecipes.us/apple-salad.html
5 medium red delicious apples.
½ cup of celery, sliced.
½ cup of chopped nuts.
½ cup of mayonnaise.
½ cup of raisins.
Juice of one lemon.
1 head of lettuce, cleaned (to serve on).
Core the apples and dice into half-inch cubes.
Sprinkle the apples with lemon juice.
Combine the apples, celery, nuts, mayonnaise, and raisins. Mix thoroughly.
Serve on lettuce leaves.
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