Quick Simple & Healthy Dishes to Try

Ingredients

• 1/4 cup pine nuts

• 1 cup quinoa

• 2 cups water

• sea salt to taste

• 1/4 cup fresh lemon juice

• 2 stalks celery, chopped

• 1/4 red onion, chopped

• 1/4 teaspoon cayenne pepper

• 1/2 teaspoon ground cumin

• 1 bunch fresh parsley, chopped

Replace Salt with Spices

Ingredients​

• 1 tablespoon extra virgin olive oil

• 6 red bell peppers, seeded and chopped

• 2 carrots, chopped

• 2 yellow onions, chopped

• 2 celery ribs, chopped

• 4 cloves garlic, chopped

• 2 quarts chicken broth

• 1/2 cup long grain rice

• 2 tablespoons chopped fresh thyme

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon crushed red pepper flakes

• 1 teaspoon salt (this is optional)

• 1/2 teaspoon ground black pepper

Ingredients​

• 1 slice center-cut bacon

• 1 tablespoon butter

• 2 cups chopped sweet onion

• 2 cups fresh corn kernels (about 3 ears)

• 1 (16-ounce) bag frozen, shelled edamame, thawed

• 2 tablespoons red wine vinegar

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 teaspoon sugar

• 3 plum tomatoes, coarsely chopped

• 1 red bell pepper, seeded and coarsely chopped

• 3 tablespoons torn basil

Ingredients​

• 1 cup pearl barley

• kosher salt

• Pepper

• 2 tbsp. olive oil

• 2 leeks (white and light green parts only)

• 1 c. frozen peas

• 2 tsp. grated lemon zest

• ½ c. chopped fresh flat-leaf parsley

Ingredients​

• 1 lb. Brussels sprouts

• 1 c. navel orange juice

• ½ c. grapeseed oil

• ½ c. white balsamic vinegar

• 2 tbsp. agave syrup

• 2 small red onions

• ¼ c. chopped fresh cilantro

• ½ jalapeño

• 1 avocado

• 2 roasted red peppers

• salt

• Freshly ground pepper

Ingredients​

• 2 boneless strip steaks, 1 1/4 to 1 1/2 inches thick

• 1 cup Italian parsley leaves

• 2 cloves garlic

• 2 tablespoons olive oil

• salt and freshly ground pepper

• 1/4 teaspoon finely grated lemon zest

• 2 tablespoons fresh lemon juice

• 1 tablespoon white-wine vinegar

• 1/2 teaspoon Dijon mustard

• Salt and black pepper to taste

• 6 tablespoons canola oil

• 12 cups arugula

• 1 cup thinly shaved Grana Padano or Parmigiano-Reggiano cheese