This light, lemon zesty pasta can be served as a vegetarian entrée. Sprinkle each serving with 2 Tbsp (30 mL) walnuts; or skip the nuts, go carnivore, and serve it with grilled chicken or salmon.
2 cups (500 mL) cooked whole grain pasta (approx. 4 oz  uncooked)
1 large leek, sliced, white part only
1 cup shallots, sliced (see below)
Zest of 1 lemon (approx. 1 Tbsp )
1/4 cup (60 mL) fresh lemon juice
2 tsp (10 mL) extra-virgin olive oil
8 olives, pitted and finely chopped
1/4 to 1/2 tsp (1 to 2 mL) red pepper flakes
Cook pasta according to the package directions.
Prep veggies: slice cleaned leeks into 1/4 in (5 mm) slices. Cut shallots in half and thinly slice into 1/4 in (5 mm) slices.
Zest lemon and set aside. Roll lemon on counter to get the most juice possible, cut in half, and squeeze out juice. If it’s a large lemon you’ll get the 1/4 cup (60 mL) that you need; if not, squeeze another half lemon.
Heat large frying pan over medium heat; add oil, leeks, and shallots; and sauté for 3 minutes.
Add olives and red pepper flakes, and sauté for 1 minute. Add lemon juice and zest; stir to heat. Divide mixture equally over 4 servings of cooked pasta. Serves 4.
Each serving contains:
214 calories; 6 g protein; 5 g total fat (0.5 g sat. fat, 0 g trans fat); 41 g carbohydrates; 3.6 g fibre; 95 mg sodium
What the heck does 1/4 lb (125 g) of uncooked pasta look like? It’s one-third of a 375 g box of pasta.
What does 1 cup (250 mL) of sliced shallots look like? It looks like a lot of shallots. Buy 10 small ones, 4 French shallots, or 2 large ones, and start slicing.
source: "Salad Days", from alive #319, May 2009
If breakfast oatmeal is your jam, you’ll happily spoon up this oat-infused hearty chili. It comes together quickly enough to add to your weeknight dinner routine, but soaking the steel-cut oats ahead of time is key to having them cook more efficiently. Toppings run the gamut of avocado, sour cream, broken tortilla chips, cilantro, or grated cheddar. Hot stuff Chili powders can range greatly in their heat levels. So, it’s important to know the type you’re working with to gauge how much of a fiery kick it will add to a dish.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.