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grilled hummus “quesadilla”

by Jackie Newgent  |  April 11, 2017  |  6 Comments
A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.
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teriyaki cauliflower & kale stir-fry

by Jackie Newgent  |  March 27, 2017  |  2 Comments
Nope, cauliflower doesn’t taste like chicken; but, if you like teriyaki, absolutely do give this high-flavored teriyaki cauliflower & kale stir-fry a try. It’s got a punch of natural sweetness from pure pineapple juice, a spicy kick from red hot chili pepper, and extra zing from a generous amount of fresh ginger. Yum! And using cauliflower in this very veggie makeover keeps the dish hearty and satisfying — and 100% plant-based.
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grilled hummus toast with middle eastern salsa

by Jackie Newgent  |  February 12, 2017  |  2 Comments
Sure, I’m a big fan of avocado toast. I know I’m not alone in that! But when I don’t have a ripe avocado, this is my toast of choice! It’s inspired by my heritage—-I’m half Lebanese. That means I’m pretty much going to enjoy hummus anything. For this recipe, instead of toasting bread, I grill it for extra interest and smoky flair. And yes, a pan grill works well. The salsa is inspired by Mexican pico de gallo, but it includes cucumber and the herbs are switched up a bit. (I enjoy this salsa anytime; but it’s especially delicious when tomatoes are at peak season, of course!) As for the hummus, make your own or take a shortcut and buy...
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veggie & red lentil rotini pasta bowl

by Jackie Newgent  |  January 30, 2017  |  0 Comments
If you’ve got about 15 minutes, make this veggie pasta bowl! That’s what I often do when I’m short on time for dinner! But vegetarian pasta dishes don’t always provide enough protein for a complete meal. So, here’s what I like to do: Use a pasta made from red lentils. I love, love, love lentils for so many reasons, including that the little pulses are packed with plant protein and can help play a role in regulating blood cholesterol and blood sugar levels! (By the way, I chose Tolerant Organic Red Lentil Pasta here, which I picked up at Whole Foods Market.) Hope you try this meal-in-one pasta bowl on Meatless Monday–and beyond. It’s not fancy, but it’s flavorful! Enjoy!...
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