Lemony Chickpea Stir-Fry

**Daniel Fast Worthy
Tonight I had a sous chef who's name is Lenor! She was such a great help in chopping veggies and tasting for seasonings to add. Hope you enjoy our creation!

Ingredients:
4 tbsp olive oil
1/2 tsp sea salt
2 cans chickpeas, drained
1/2 cup vegetable broth
2 cups kale, chopped
4 small zucchini, chopped
juice or zest of 1/2 a lemon
1/2 tsp minced garlic
pinch of red pepper (cayenne)

Heat olive oil and garlic in a large skillet to medium heat. Add chickpeas and cook for about 2 minutes. Add to skillet, the zucchini, kale, and sea salt. Cook for about 1-2 minutes or until zucchini is tender. Add the broth and a pinch of red pepper. Cook on medium for 3 minutes longer or until broth is reduced down. Add a splash of lemon and serve.


***Taste as you go along and season to your taste!
Amco Enameled Aluminum Lemon Squeezer

Ginger Broccoli Bowl

**Daniel Fast Worthy
Before I went to the grocery store, I discovered this recipe and wanted to try it. I didn't have any whole wheat pasta so I googled a recipe for it without yeast or egg and made it! It was actually very simple to make and encourage you to make your own whole wheat pasta if you like. All you need is water and whole wheat flour. Here is the link for those who want to be ambitious: http://www.foodnetwork.com/recipes/mario-batali/eggless-pasta-recipe/index.html.

Ingredients:
4 cups vegetable broth (no yeast or sugar) or water
1 tsp ground ginger, or thin slices of fresh ginger
1-2 cups broccoli trees, trimmed
4 oz dried whole wheat pasta, or less if using fresh pasta
1-2 tbsp soy sauce
1 tsp dried basil
1 tbsp dried mint
a squeeze of lime juice
a dash crushed red pepper flakes
toasted sesame oil (opt)

Place the broth and ginger in a large saucepan and bring to a boil. Add pasta and cook for about 8 minutes or until almost tender. Bring broth and pasta to a simmer. Add broccoli and cook until bright green. Stir in the soy sauce, basil, mint, lime juice, and red pepper flakes. Take of heat and serve. Top with a slight dash of sesame oil if desire.

 OXO Good Grips 1158600 Ginger Peeler

Black Bean Tacos

**Daniel Fast Worthy
Ingredients:
1 can black beans, drained and rinsed (no sugar added)
1/2 can corn, drained and rinsed (no sugar added)
1/2 can mild or medium salsa (publix brand has no sugar added), or green salsa (salsa verde)
1 cup cooked brown rice
1 tsp dried cilantro
1/2 tsp paprika
dash of sea salt
6 100% corn tortillas
Olive oil

Heat about a tablespoon of olive oil in skillet to medium heat. Cook corn tortillas on both sides till slightly golden brown, not too crispy, so you are still able to fold them like a taco. Set aside on a paper towel lined plate and sprinkle each with a dash of sea salt. In the same skillet, add the black beans, corn, salsa, and already cooked rice on medium heat for about 2-3 minutes or until heated through. Mix in the cilantro and paprika and any other seasonings to your taste. Assemble your taco!

Stuffed Acron Squash

**Daniel Fast Worthy
This is literally the easiest dish ever. It may sound difficult because of the unfamiliar acorn squash we are using, but just follow along and it will be a cinch! I'm sure you will enjoy the squash natural sweet flavor as if you have cooked it in butter.

Ingredients:
2 Acorn Squash (they are in produce section next to summer squash and zucchini. it is green and resembles an acorn)
Olive oil
1/2 tsp Sea salt
1/2 tsp paprika
1 can black beans, drained and rinsed (no sugar added)
1 can corn, drained and rinsed (no sugar added)

Preheat the oven to 350. Cut both acorn squash in half, horizontal, as to serve two people with it. Scoop out seeds and discard. Drizzle olive oil on a baking sheet and place all four pieces of the squash, inside of squash facing down and green side up. Bake for about 30-45 minutes depending on size of your squash or until it is fork tender inside. In a skillet add sea salt, black beans, corn with a splash of olive oil on medium heat. Cook for about 2-3 minutes or until heated through. Spoon black bean mixture into the cooked squash pouch. Put back into oven to heat through for about 10 more minutes. Drizzle more olive oil on top if you wish and serve.

Wintery Minestrone

**Daniel Fast Worthy

Ingredients:
2 tbsp olive oil
4 carrots, peeled and chopped
2 tsp minced garlic
1/2 onion, chopped
1/4 cup diced soft sun-dried tomatoes, find in jar of oil (no sugar added)
2 bay leaves
1/2 tsp basil
Salt and Pepper
3 cups vegetable broth
1-2 cups water
2 handfuls of washed kale
1 can white bean, such as northern or navy (no sugar added)
1 cup small whole wheat pasta, ditalini

In a large dutch oven or pot, heat olive oil to medium heat. Add to pot carrots, garlic, onion, sun dried tomatoes. Cook for about 3 minutes and add bay leaves, broth, basil, and water depending on how much soup and broth you want to make. Bring broth mixture to a boil, add kale, pasta, and beans. Cook until pasta is done, about 10 minutes and kale is tender. Make sure you find the bay leaves and remove them before serving.

Tangy Bell Pepper Spaghetti

**Daniel Fast Worthy
Ingredients:
1 lb whole wheat spaghetti noodles
1 tbsp olive oil
3 red, green and yellow bell peppers, cut in strips
Salt and Pepper to taste
Jar tomato sauce (homemade or store bought) *see note below

Cook spaghetti noodles as directed and drain. In large skillet heat olive oil to medium heat, add bell peppers, salt and pepper to taste. Cook for about 5-7 minutes or until peppers tender. Add the tomato sauce to the skillet and season to taste, if needed. Heat through for about 3 more minutes. Add sauce to spaghetti noodles or serve it up!

*Note: There are a few options in the grocery store to choose from with no sugar added.
Hint: Look at top shelf in the sauce isle to find the healthiest choices

Classico tomato and basil

Francesco Rinaldi To Be Healthy tomato and basil, or garlic and onion

L.E. Roselli's Marinara or Spaghetti sauce