Recipes

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.