Southwestern Black Bean Quinoa Salad

http://www.skinnytaste.com/southwestern-black-bean-quinoa-and/

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BEEF, TOMATO AND ACINI DI PEPE SOUP

http://www.skinnytaste.com/beef-tomato-and-acini-di-pepe-soup/

 

INGREDIENTS:

  • 1 lb 90% lean ground beef
  • 1- 1/2 teaspoon kosher salt
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrot
  • 28 oz can diced tomatoes
  • 32 oz beef stock*
  • 2 bay leaves
  • 4 oz small pasta such as Acini di pepei*
  • grated parmesan cheese, optional

*check labels for gluten-free.

DIRECTIONS:

  1. In a large pot or Dutch oven, saute the beef and salt on high heat until browned, breaking the meat up into small bits. Add the onion, celery and carrots and saute 3 to 4 minutes.
  2. Add the tomatoes, stock and bay leaf, cover and cook low until the beef and the vegetables are tender, about 1 to 1 1/2 hours (you may need to add more broth or water if it evaporates too much).
  3. Add the pasta, stir and cook according to package directions.

Avocado and Hearts of Palm Salad

http://www.saveur.com/hearts-palm-and-avocado-salad-recipe

 

3 tbsp. olive oil
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper
4 12 oz. butterhead lettuce, leaves torn
14 cup chopped and toasted walnuts
1 avocado, halved, pitted, peeled, and thinly sliced
14 small red onion, thinly sliced
1 (14-oz.) can hearts of palm, drained and thinly sliced on the bias
In a large bowl, whisk together the oil, lemon juice, salt, and pepper. Add in remaining ingredients and toss lightly to combine. Serve with grilled chicken or fish, if you like.