Whole Roasted Carrots with Black Lentils and Green Harissa Rating: 51 Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour Servings: 6 servingsServing Size: approximately 1 cup lentils and 5 ounces carrots Ingredients2 pounds whole carrots (I like to use the ones with the tops and smaller in size if possible) 2 cups uncooked
Green Harissa Sauce Rating: 51 Prep Time: 15 minutes This is an amazing sauce and versatile for other dishes. I drizzle over grilled fish topped with corn relish. Also wonderful with [roasted whole carrot placed on top of black lentils and of course as a dressing for your tacos. Will keep refrigerated for about a
Corn-Tomato Salad/Salsa Rating: 41 Prep Time: 15 minutesTotal Time: 15 minutes Servings: 3 cups Ingredients2 ears of fresh corn off the cob or 2 cups frozen defrosted corn 1 cup chopped grape tomatoes 1/2 cup chopped red onion 1/2 cup chopped cilantro approximately juice of one lemon 1/4 cup of olive oil salt and pepper
Southwest Quinoa Salad Rating: 41 IngredientsOne cup dry quinoa One cup black beans One cup corn-frozen and thawed or cut off the cob One medium baked sweet potato, cooled and diced Handful of grape or cherry tomatoes, cut in half One diced yellow and/or orange pepper 1/2 cup chopped cilantro 1/2 cup pine nuts of
Basamati Rice Salad with Mango and Cucumber Rating: 41 Servings: 8-10Calories per serving: 320Fat per serving: 14 Mango, ginger, cilantro and rice vinegar give a Southeast Asian twist to this rice salad. The spicy-and-cool flavor profile makes it a perfect partner for Tandoori Chicken Legs or Spicy Thai Shrimp Kebabs.Ingredients2-1/2 cups basmati rice Kosher salt
