Roasted Root Vegetable and Lentil Salad
INGREDIENTS2 cups cooked lentils2 carrots, diced2 parsnips, diced2 beets, diced2 tablespoons olive oil1 teaspoon ground cuminSalt and pepper to taste2 cups arugulaDIRECTIONS1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with olive oil, cumin, salt, and pepper. Roast for 30-35 minutes until tender.
2. In a large bowl, mix the roasted vegetables with cooked lentils and fresh...
Garlic Salmon with Sautéed Kale and Roasted Sweet Potatoes
INGREDIENTS4 salmon fillets (5 oz each)1 bunch kale, chopped4 small sweet potatoes, cubed3 tablespoons olive oil3 cloves garlic, mincedSalt and pepper to taste1 teaspoon ground cinnamon (for sweet potatoes)DIRECTIONS1. Preheat oven to 400°F (200°C). Toss sweet potatoes with 1 tablespoon olive oil, cinnamon, salt, and pepper. Roast for 25-30 minutes until tender.
2. Heat 1 tablespoon olive oil ...
Winter Salmon and Roasted Vegetable Salad
INGREDIENTSGrilled or baked salmon fillet (flaked)Roasted butternut squash (cubed)Baby kale or mixed winter greensRoasted red bell peppersSliced radishesPumpkin seeds (pepitas)Fresh parsley (chopped)TAHINI LEMON DRESSING2 tablespoons tahini1 tablespoon fresh lemon juice1 tablespoon water (to thin)1 clove garlic (minced)Salt and pepper to tasteDIRECTIONS1. Arrange baby kale or winter greens on ...
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