Total Time: 25 minutes  Servings: 4-6

Ingredients

• 4 cups lightly packed arugula
• 1/2 cup lightly packed fresh parsley leaves
• 1 clove garlic
• 1/3 cup shredded Parmesan cheese
• 1/4 cup frozen peas, thawed
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon salt
• 3 tablespoons olive oil
• 1/2 teaspoon lemon zest
• 1 pound whole wheat penne pasta

Preparation

• Process the arugula, parsley, garlic, Parmesan and peas in a food processor until they form a smooth paste, stopping to scrape down the sides of the bowl twice. Add the lemon juice, salt and olive oil and process, scraping down as needed, to make a smooth, creamy pesto. Place the pesto in a bowl, and stir in the lemon zest.
• Cook the pasta according to package directions; drain and toss with the pesto. Serve with additional Parmesan cheese, and freshly-ground black pepper to taste.

Serving Suggestion

Spread this light, fresh pesto on a prepared pizza crust and top with goat cheese before baking or broiling, and cut in small triangles for a seasonal appetizer. Add halved cherry tomatoes and snips of fresh herbs or garlic scapes if you like.

Nutritional Information

340 calories, 10 g. fat, 5 mg. cholesterol, 290 mg. sodium, 290 g. carbohydrate, 9 g. fiber, 13 g. protein

Adobo is a Philippine dish that typically involves marinating meat in a tangy sauce and braising it. In this version, kale is prepared similarly, simmering in adobo flavors until tender!

Ingredients

• 2 bunches kale
• 1/4 cup soy sauce
• 1/4 cup coconut milk
• 2 tablespoons white vinegar
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon canola oil
• 1 small onion, sliced
• 3 cloves garlic, chopped
• 1 bay leaf
• 1/2 cup fresh basil

Preparation

• Strip kale from stems and chop. Reserve.
• In a cup, stir the soy sauce, coconut milk, vinegar, sugar, salt, and pepper.
• In a large skillet, heat the oil over medium-high heat. Add the onion and kale stems and stir for a minute to soften. Add the kale leaves and garlic and stir, then add the bay leaf.
• Stir until the kale starts to wilt, then pour the soy sauce mixture over the kale. Stir to coat, then cover the pot and turn down the heat. Cook for 5 minutes, then stir and cover again for 5 more minutes.
• Uncover and cook until the liquids are thick and coat the kale. Serve topped with basil.

Serving Suggestion

Serve with rice or noodles and your choice of protein. The greens will be the highlight of this meal!

Perk up your picnic with this bright, savory salad featuring strawberries and wheatberries!

Ingredients

• 1 cup wheatberries
• 1 pound strawberries
• 2 tablespoons fresh lemon juice
• 2 tablespoons honey
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 large carrot, shredded
• 2 medium scallions, sliced
• 1/2 cup fresh mint, slivered
• 2 teaspoons lemon zest
• 4 ounces crumbled goat cheese

Preparation

• In a 1-quart pot, bring 4 cups water to a boil. Add the wheatberries and return to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes.
• When the grain is tender, drain and rinse with cold water, drain again and place in a large bowl. Let the wheat berries cool to room temperature.
• Place four small strawberries in a food processor or blender, and puree. Add the lemon juice and honey and process to mix. Add the salt and pepper, replace the lid, and drizzle in the oil with the machine running.
• Pour the dressing over the wheatberries, add the halved strawberries, shredded carrot, scallions, mint and lemon zest, then sprinkle with crumbled goat cheese.

Jazz up your morning muffins with the flavors of the tropics! Coconut and spices give the muffins extra texture and a fragrance that will call everyone to the kitchen.

Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground allspice
• 1/2 cup light brown sugar
• 2 large eggs, lightly whisked
• 1/4 cup melted coconut oil
• 3/4 cup coconut milk
• 1 tablespoon fresh lime juice
• 1 cup finely chopped mango
• 3 tablespoons shredded coconut

Preparation

• Preheat the oven to 350°F and line a 12-cup muffin tin. In a bowl, mix flours, baking powder, salt, spices, and brown sugar.
• In another bowl, whisk the egg, then mix in coconut oil, coconut milk, lime juice, and zest. Combine with the dry ingredients and fold in mango.
• Fill muffin cups three-quarters full, top with coconut and optional turbinado sugar, then bake for 15-20 minutes until a toothpick comes out clean.
• Cool in the pan for 10 minutes before transferring to a wire rack. Enjoy!

Looking for the best black-eyed pea recipe? One that will finally, bring good luck in the new year? No guarantees, but this may be the one!

Ingredients

• 2 Tbsp. extra-virgin olive oil
• 4 oz. slab bacon, cut into ½" pieces (optional)
• 1 medium onion, finely chopped
• 5 sprigs thyme
• 4 garlic cloves, smashed
• 2 cups dried black-eyed peas, drained
• Kosher salt and freshly ground black pepper

Preparation

• Warm 2 Tbsp. extra-virgin olive oil in a large saucepan on the stovetop over medium heat.
• Add 4 oz. bacon and cook, stirring occasionally, until bacon starts to look shiny, about 5 minutes.
• Add 1 medium onion, finely chopped, stirring occasionally, until golden and tender.
• Add 5 sprigs thyme, 4 smashed garlic cloves, 2 cups dried black-eyed peas, and 8 cups cold water and bring to a simmer over medium-high.
• Reduce heat to medium-low and simmer gently, until beans are tender, 35–45 minutes. Discard thyme; season with kosher salt.
• To serve, drizzle beans with extra-virgin olive oil and top with thyme leaves and freshly ground black pepper.