Ingredients

2 Cup fresh baby spinach
½ Cup fresh basil leaves
¼ Cup fresh parsley
¼ Cup plum tomato, seeded and chopped
3 Tablespoons toasted almonds, chopped
1 Teaspoons lemon juice
½ Teaspoon salt
½ Teaspoon pepper
½ Cup Parmesan cheese, grated
1 Clove garlic, minced
2 Tablespoons olive oil
8 Ounces uncooked penne pasta
1 Pound fresh asparagus, chopped 2 inches pieces Continue reading →

Ingredients

4 Whole wheat sun-dried tomato wraps
1 Cup roasted garlic hummus
1 Red bell pepper, thinly sliced
2 Cup baby spinach
1/2 Cup feta cheese, crumbled

Directions

1. Spread ¼ cup of hummus on each wrap, leaving a half inch border on each side.
2. Lay down pieces of red bell pepper, ½ cup of baby spinach and a few tablespoons of feta cheese to each wrap.
3. Roll the wraps from the bottom about half way and then fold in the sides and continue to roll up until sealed. Cut each wrap in half and secure with a toothpick.

Ingredients

1 Pound asparagus, trimmed
2 Cups shredded green cabbage
1 Cup shaved radishes
1 ½ Cups radish greens, chopped
1 Cup red onion, thinly sliced
1 ½ Cup snow peas
3 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 Tablespoons honey
1 ½ Tablespoons rice vinegar
½ Teaspoon salt
¼ Teaspoon pepper
½ teaspoon chopped fennel seed
¼ Teaspoon ground chili pepper
4 ounces Japanese curly noodles, crumbled Continue reading →

Ingredients

2 Tablespoons canola oil
8 Ounces pork tenderloin, cut into ½ inch cubes
½ Teaspoon salt
¼ Teaspoon Pepper
1 Tablespoon sesame oil
1 Cup red bell pepper, chopped
2 ½ Tablespoons soy sauce
2 Teaspoons light brown sugar
2 Cups snow peas, sliced diagonally
2 Cups asparagus
2 Cups cooked brown rice
1 Tablespoon sesame seeds, toasted
Lime wedges Continue reading →