Lentil and Rice-Stuffed Peppers

PrintLentil- and Rice-Stuffed Peppers Lentil and Rice-Stuffed PeppersIngredients1 1/2 cups chopped carrots 1 1/2 cups chopped celery 1 cup dry brown lentils, rinsed and drained 2/3 cup brown rice 2 tablespoons yellow mustard 1 tablespoon packed brown sugar 1 14 – ounce can vegetable broth 2 1/4 cups water 1 15 – ounce can tomato … Read more

Sunflower Lentil Spread

PrintSunflower Lentil Spread Sunflower Lentil SpreadIngredients1 (15-ounce) can lentils, rinsed and drained 1 tablespoon lemon juice 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons sunflower seeds 1 celery stalk, finely diced 1 scallion, finely diced 2 tablespoons chopped fresh parsley 2 pitas, halvedDirectionsCombine lentils, lemon juice, salt, and pepper in a blender; process until smooth. … Read more

Banana-Coconut Bread

PrintBanana-Coconut Bread Banana-Coconut BreadIngredients1 cup all-purpose flour 1/2 cup whole wheat pastry flour or whole wheat flour 2 teaspoons baking powder 1/2 teaspoon pumpkin pie spice 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup mashed bananas (2 to 3 medium) 1/2 cup packed brown sugar* 1/3 cup unsweetened lite coconut milk** 1/4 cup refrigerated … Read more


PrintASIAN ORANGE-SOY MARINATED SALMON ASIAN ORANGE-SOY MARINATED SALMONIngredients3 tbsp (45 mL) low-sodium soy sauce 2 tbsp (30 mL) sesame oil 3 tbsp (45 mL) honey ¼ cup (60 mL) orange juice ¼ cup (60 mL) canola oil 3 tbsp (45 mL) chopped cilantro 1½ tbsp (20 mL) finely chopped ginger 2 cloves garlic, finely minced … Read more

Rosemary-Roasted Pecans

PrintRosemary-Roasted Pecans Rosemary-Roasted PecansIngredients1 tablespoon butter, melted 1/8-1/4 teaspoon cayenne pepper (if you like spicy things) 1 tablespoon chopped fresh rosemary (or 2 teaspoons dried) 8 ounces raw pecan halves (or walnut halves, if you prefer) ½ teaspoon kosher salt (or half as much table salt)DirectionsHeat the oven to 350 and line a rimmed baking … Read more