Garlicky Swiss Chard and Chickpeas

Ingredients

• 1 tablespoon olive oil divided
• 2 bunches Swiss chard center stems cut out and discarded and leaves coarsely chopped
• 2 cups low-sodium chicken broth or vegetable broth
• 2 medium shallots finely chopped (about 1/2 cup)6 medium garlic cloves, minced
• 5 ounce can garbanzo beans chickpeas, rinsed and drained
• 2 tablespoons freshly squeezed lemon juice
• Salt and freshly ground black pepperto taste
• 1/2cup crumbled feta cheese optional

Instructions

1. In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside.
2. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired. (from The Recipe Girl Cookbook )

Ginger Lime Asian Slaw

Ingredients

• 8 cups Napa cabbage thinly sliced (or combination of Napa and red cabbage)
• 3 carrots grated
• 1 apple grated
• 1/2 tsp salt
• 1 tbs lime juice
• 2 tbs olive oil divided
• 1 tbs minced onion
• 1 tbs minced fresh ginger
• 1 tbs honey
• 2 tbs rice vinegar

Instructions

1. Combine the cabbage, carrots, apple, salt, and lime juice in a large bowl.
2. In a medium skillet, cook the minced onion in 1 tablespoon of olive oil for 5 minutes. Add the ginger and cook for an additional 30 seconds.
3. In a jar, mix the remaining tablespoon of olive oil with the honey and rice vinegar. Add the veggies from pan.
4. Pour the dressing over the cabbage mixture and mix well. Refrigerate for an hour before serving. This will wilt a bit if you leave it in the refrigerator for a few days, but it still tastes great. (From Real Food Real Deals

Vegetarian Lasagna     

Ingredients

• 1 package no bake lasagna noodles…15 sheets
• 1 15 oz container of ricotta cheese
• 1 egg
• 16 oz. shredded mozarella cheese
• grated Romano/Parmesan cheese 2 tablespoons for ricotta mixture, 1 tablespoon for top
• 1 tsp fresh chopped oregano
• 1 tsp fresh chopped parsley
• 3 cups of tomato sauce
• 9 x 13 pan

Instructions: Preheat oven to  375 degrees

In a small bowl beat the egg with a fork.  Then add the ricotta, oregano, parsley and the Romano/Parmesan cheese. Mix well.

In the 9 x 13 pan place a thin layer of tomato sauce, put 3 lasagna noodles next to each other on top of the sauce making sure that there is space between the noodles.  They will expand during baking.  Put sauce on top, then 1/2 cup of ricotta mixture divided  among the 3 noodles, then 1/4 cup of mozzarella, repeat for 3 more layers.  For the final layer add sauce and the remaining ricotta, Romano and mozzarella.

Cover loosely with foil.  Bake for 40 minutes.  Uncover and cook an additional 15 minutes.  Let rest 15 minutes before serving.

Vegetable Pasta Salad

Watermelon Salad

Watermelon cut into squares
Feta cheese
Chopped basil leaves

Combine with balsamic vinegar glaze (to taste)