Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes, Salad & Salad Dressings, Thanksgiving Recipes

Pomegranate Avocado Salad with Candied Walnut By Half Baked Harvest

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Everyone, meet my go-to holiday salad, the Pomegranate Avocado Salad with Candied Walnuts. The post Pomegranate Avocado Salad with Candied Walnuts. appeared first on Half Baked Harvest.

via Pomegranate Avocado Salad with Candied Walnuts. — Half Baked Harvest

Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes, Vegetarian / Vegan

Chickpea Vegetable Soup With Parmesan, Rosemary and Lemon By NYT Cooking

Author: Melissa Clark

Time: 1 1/2 to 2 hours
Yield: 6 servings

Get full recipe👇🏻
http://cooking.nytimes.com/recipes/1013535-chickpea-vegetable-soup-with-parmesan-rosemary-and-lemon

INGREDIENTS

1 whole clove
½ onion, sliced root to stem so it stays intact, peeled
1 pound dried chickpeas, soaked overnight and drained
1 sprig rosemary, plus 1 teaspoon finely chopped leaves
3 garlic cloves, minced
2 fresh bay leaves or 1 dried
⅓ cup extra virgin olive oil
1 ½ tablespoons salt, more to taste
1 small Parmesan rind, plus 1/2 cup freshly grated Parmesan
1 cup diced tomatoes, canned or fresh
2 medium carrots, sliced into 1/4-inch rounds
2 celery stalks, sliced 1/4-inch thick
Zest of 1 lemon
¼ teaspoon black pepper

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Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes

Three-Bean Soup By NYT Cooking

Author: Martha Rose Shulman

Time: 2 hours 30 minutes
Yield: 4 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/12548-three-bean-soup

INGREDIENTS

½ pound (1 heaped cup) white beans, like navy beans or cannellini, washed, picked over and soaked overnight or for 6 hours
1 bay leaf
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, cut in half, half finely chopped
6 garlic cloves, 2 peeled, 4 minced
1 large carrot, diced
1 celery stalk, diced
1 red bell pepper, diced
A bouquet garni made with a few sprigs each parsley and mint, and, if desired, a Parmesan rind
½ pound green beans, ends trimmed
1 pound fava beans, shelled and skinned
2 tablespoons chopped flat-leaf parsley
2 tablespoons chopped fresh mint
Freshly grated Parmesan for garnish

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Hearty Soups & Stews, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes

Roasted Carrot and Red Lentil Ragout By NYT Cooking

Author: Molly O’Neill

Time: 1 hour 15 minutes
Yield: 6 servings

Get full recipe 👇🏻
http://cooking.nytimes.com/recipes/9566-roasted-carrot-and-red-lentil-ragout

INGREDIENTS

1 ½ pounds carrots, peeled
5 tablespoons olive oil
2 ½ teaspoons kosher salt
Freshly ground black pepper to taste
1 medium onion, sliced thin
¾ teaspoon ancho chili powder
¾ teaspoon chipotle chili powder
⅛ teaspoon cayenne pepper
1 cup red lentils
5 cups chicken stock

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Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes

Chickpea & Red Pepper Paprika By Closet Cooking

This Wednesday, January the 18th, is Global Pulse Day and I have been thinking about pulses! (Pulses are the edible seeds of plants in the legume family including chickpeas!) The other day I was enjoying a roasted red pepper sauce with paprika (aka romesco sauce) and naturally the two ideas combined and then I was…

via Chickpea and Red Pepper Paprika — Closet Cooking

Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes, Pulse Recipes

Pulse Recipes By Closet Cooking

Today is Global Pulse Day! Pulses are the edible seeds of plants in the legume family including dried peas, beans, chickpeas and lentils all of which are staples in my pantry and in my meal plan! Global Pulse Day is the perfect day to roundup some of my favourite recipes that use pulses and it’s…

via Pulse Recipes — Closet Cooking