Vegetarian kale lentil white bean soup

1/2 small onion
minced garlic
carrots
quarter red bell pepper
fresh kale
1 can vegetable broth
1 sm can tomato sauce
1 can cannellini beans
1/2 bag dried green lentils
2 tsp oregano
1 tsp creole seasoning
1/2 tsp dried basil
salt & pepper



Sautee half a small chopped onion in a bit of oil
When cooked add 3 teaspoons of jarred minced garlic or equivalent, handful of carrots (I buy a bag of thin shreds or something in the produce area), and some chopped red pepper. I'm not sure how much I added, I just keep a bag of it in my freezer. Maybe a quarter of a pepper? A half might be good if you really like pepper. Cook for a few minutes stirring often. Chop up the kale and add it. I used 3 big leaves. Stir, then add a regular can of vegetable broth, small can of tomato sauce (diced tomatoes might be good too if you like them), can of rinsed cannellini beans, half a small bag of dried green lentils, water and spices. I didn't measure but maybe 2 tsp oregano, 1 tsp creole seasoning, 1 tsp salt, 1/2 tsp basil, some pepper. I couldn't find the marijom or that would have been good too. Simmer for about a half hour stirring randomly.

This weeks menu

This weeks menu

Balsamic Glazed Steak Rolls - Using green and red peppers, zucchini, green onions, and asparagus.

Served with roasted red potatoes and going to attempt Roasted Balsamic Sweet Potatoes

Pork Loin Chops. Planning on just making them with apple and sage although this Pork Tenderloin with Pan Sauce had an amazing flavor so I might end up doing this instead. Its being served with green beans.

Cilantro Chili Chicken Skewers served with a side salad with snow peas and a citrus ginger dressing I have

If I don't use the apple in the pork I may try this for a lunch. Chickpea, Apple and Cashew Salad with Tahini Dressing

 Blackened Chicken and Cilantro Lime Quinoa 

and Steak Kabobs with pineapple, peppers, onion, and I'm not sure yet.

corn & chickpea fiesta salad with cilantro-lime vinaigrette

http://www.ateaspoonofhappiness.com/corn-chickpea-fiesta-salad-with-cilantro-lime-vinaigrette/

Made this with orange pepper, no tomatoes, only a tiny bit of onion, and deseeded regular cucumber. Oh and a little red wine vinegar in the dressing. Its quite good. Needs some chicken or something with it though.

Also, the dressing is amazing on regular salad.

corn & chickpea fiesta salad with cilantro-lime vinaigrette

Ingredients

2 1/2 cups corn (fresh, frozen, canned....whatever you prefer, but if you're using canned corn make sure to drain and rinse it)

2 cans chickpeas, drained and rinsed

3 cups cherry tomatoes, quartered (about a 1 pound container)

1 green pepper, diced

1 small red onion, finely diced

1 English cucumber, chopped

Dressing:

3/4 cup extra virgin olive oil

1/4 cup fresh cilantro, chopped

4 tbsp lime juice

1 clove garlic, minced

1 tsp salt

1/2 tsp pepper

Instructions

1. Combine all of the salad ingredients in a big bowl. In a separate bowl, whisk together the dressing ingredients. Pour the dressing over the salad ingredients and stir until everything is mixed well.
2. Refrigerate until serving or at least for a half an hour to let the flavors blend.

Paella Primavera

http://www.vegetariantimes.com/recipe/paella-primavera/

I made this using this saffron mix instead of real saffron and rice. It was tasty.

Paella Primavera

• 2 ½tsp. olive oil
• 1 red bell pepper, chopped (1 cup)
• 6 green onions, thinly sliced (1 cup)
• 3 cups low-sodium vegetable broth
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. crumbled saffron threads
• 1 cup short-grain white rice, such as Valencia
• 3 cups broccoli florets
• 1 cup fresh or frozen baby peas
• 1 cup halved grape or cherry tomatoes
• 12 pitted green olives, halved
• 12 pitted black olives, halved, optional
• 1 lemon, cut into wedges
• ¼ cup chopped fresh parsley

1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

3. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

Southwestern Wrap

http://www.epicureanmom.com/2012/01/southwestern-quinoa-wrap-vegetarian.html

I made this with some tweaks - mayo instead of yogurt, more spices instead of adobo and chipotle, rice instead of quinoa. Also just sauteed the peppers and corn. It was delicious though.

For Chipotle Dressing:

Ingredients
6 oz Fage 0% yogurt (greek yogurt)
1 teaspoon adobo sauce
1/2 chipotle chili, seeded and chopped
1/4 teaspoon garlic, minced
1/2 Mexican lime, (key lime) juiced, although lime would do just fine.
pinch of salt

Combine all ingredients together.  Mix until well incorporated, set aside.

For Quinoa Wraps:

Ingredients
1 cup quinoa, rinsed well
2- 2 1/2 cup veggie broth
pinch of salt
1 can organic black beans, warmed or cold
1 medium onion, coarsely chopped
2 tablespoons olive oil
1 avocado, sliced
2 ears of corn, shucked
2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)
4 whole wheat tortillas
hot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling.  Turn to low-medium and simmer for 25 minutes, or until just tender.  Fluff with a fork and set aside.

Heat olive oil in a small skillet over medium heat, add the onion.  Cook until browned and caramelized, about 10 minutes.  Set aside.

Preheat oven to 375 degrees.  Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat.  Bake until just browning, about 7-10 minutes, stirring occasionally.

To Assemble:
Slather chipotle sauce over the middle of tortilla.  Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn.  Place bell pepper strips over the top and finish with avocado slices.  Roll, serve with hot sauce and Enjoy!