CREAMY GREEK PASTA SALAD

INGREDIENTS:

1 lb pasta such as fusilli, penne, or farfalle (can use whole wheat or gluten-free pasta, or pasta of choice)
1 1/4 cups plain Greek yogurt
1 clove garlic, minced
3 tablespoons lemon juice
2 tablespoons red wine vinegar
1 teaspoon dried dill
1/2 teaspoon dried oregano
3 tablespoons olive oil
1 1/2 cups halved grape tomatoes
1 seedless cucumber, chopped
3/4 cup pitted kalamata olives, halved
1/2 cup diced red onion
3/4 cup crumbled feta cheese
Kosher salt and black pepper, to taste

DIRECTIONS:

Cook pasta according to package directions.
While the pasta is cooking, stir together the Greek yogurt, garlic, lemon juice, red wine vinegar, dill, and oregano in a large bowl.

When the pasta is done cooking, drain and run cold water over the pasta. Drain completely and drizzle with olive oil. Toss until pasta is well coated. Pour the pasta into the large bowl with the Greek yogurt mixture. Add the tomatoes, cucumber, olives, red onion, and feta cheese. Stir gently until ingredients are well coated. Season with salt and black pepper, to taste. You can add a little extra dill and lemon juice, if desired. Serve.

The pasta salad will keep in the refrigerator for up to 2 days.

yield: SERVES 8-10
https://www.twopeasandtheirpod.com/creamy-greek-pasta-salad/

Ukrainian Beet and Bean Stew

1 teaspoon vegetable oil
2 cups sliced onions
1/2 cup chopped celery
3 cups water
3 cups sliced red cabbage
1 cup sliced carrots
3 cups chopped potatoes
4 cups peeled cubed raw beats (5-6 medium)
28 oz can chopped tomatoes
2 teaspoon caraway seeds
2 Tablespoons white or cider vinegar
1/2 teaspooon salt
15 oz can kidney beans, drained
1 Tablespoon dried dill (1/4 cup fresh)
ground black pepper to taste
chopped scallians
plain yogurt

In a pot, heat the oil, add onions and celery, and saute on medium heat, stirring continuously for 4-5 minutes, until browned.  Add 1 cup of the water, cover, lower the heat, and simmer for 5 minutes.

Add cabbage and carrots, stir well, and simmer covered for 5 minutes.

Add the remaining 2 cups of water, the potatoes, beets, tomatoes, caraway seeds, vinegar, and salt, bring to a boil, lower heat, cover, and simmer about 35 minutes until the beets are tender.  Add the beans and dill.  When the stew is hot, add pepper to taste.

Serve topped with chopped scallians, and a dollop of plain yogurt.

Moosewood

Red Lentil Thai Chili

Olive oil (1 teaspoon to 2 tablespoons, however much you feel like using)
1 large yellow onion, diced medium
1 red bell pepper, seeded and diced medium
3 cloves garlic, minced
2 tablespoons chili powder
1 ½ lbs sweet potatoes cut into ¾ inch chunks
1 cup red lentils
1 teaspoon salt
4 cups vegetable broth
2 15 oz cans kidney beans, drained and rinsed
2 tablespoons Thai red curry paste
1 15 oz can lowfat or regular full fat coconut milk
28 oz can diced tomatoes
½ cup fresh cilantro, plus extra for garnish
Limes for garnish (optional)

Preheat a 4-quart pot over medium heat. Saute onions and pepper in oil with a pinch of salt, for 5 to 7 minutes. Add garlic and saute a minute more.

Add chili powder, sweet potatoes, lentils, salt and vegetable broth. Cover and bring to a boil. Let it boil for 15 to 20 minutes, stirring occasionally to prevent burning. When lentils are cooked and sweet potatoes are tender, add the remaining ingredients and heat through.

Taste for salt and seasoning, top with cilantro and lime and serve!  Serves 10 to 12 (more like 6-8)
http://www.isachandra.com

Quinoa Taco Salad Bowl

Ingredients

Olive oil spray
1 medium onion chopped
3 cloves garlic minced
2 teaspoons taco seasoning
½ - 1 chipotle chili pepper in adobo sauce chopped fine
½ cup quinoa rinsed
1 cup vegetable broth
1 lime juiced
1 1/2 cups cooked pinto beans about 1 can
1 ½ cups frozen corn thawed
¼ cup chopped cilantro
6 cups romaine lettuce
1/2 cup grated Cheddar
1 avocado sliced
1 cup salsa
For serving: tortilla chips OR tortilla bowl sour cream/Greek Yogurt

Instructions
Spray a medium skillet well with olive oil spray. Add chopped onion and cook for 10 to 12 minutes, until tender. Add garlic, taco seasoning, chipotle chili, and quinoa. Cook for 2 minutes, stirring frequently.

Add vegetable broth and bring to a simmer. Reduce to low and cook for 30 to 35 minutes.
Stir in lime juice, pinto beans, corn, and cilantro. Cover and let sit off the heat for 5 minutes. Fluff.
Fill bowls (either regular or tortilla bowls) with romaine lettuce. Top with quinoa mixture, cheese, avocado, and salsa, Olives, and any other desired toppings. Serve with tortilla chips and sour cream or Greek Yogurt.

https://wendypolisi.com/quinoa-taco-salad-bowl

Loaded Greek Chickpea Pasta Salad

INGREDIENTS

1 (8 ounce) box Chickpea Pasta, whichever kind you like
1 (15 ounce) can chickpeas, drained and rinsed
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 1/2 cups cherry tomatoes, cut in half
1 1/2 cups diced cucumber
1 cup crumbled feta cheese
3/4 cup chopped kalamata olives
1/2 cup diced red onion
1 small handful chopped fresh parsley

Dressing:

1/3 cup olive oil
1 tablespoon + 2 teaspoons red wine vinegar
1 small clove garlic, minced
1/2 teaspoon dijon mustard
1/2 teaspoon pure maple syrup
1/4 teaspoon dried oregano
Salt and black pepper, to taste

INSTRUCTIONS

Prepare all vegetables and place them in a large bowl with the feta, chickpeas and parsley.
Cook chickapea pasta according to package directions.  Drain and add to the bowl.

Add all dressing ingredients to a small bowl, or jar, and whisk until combined.  Pour dressing over pasta salad and mix all ingredients together until it’s combined.
Pasta salad can be served immediately or refrigerated up to 3 days.

Serves: 3-6

https://www.shelikesfood.com/loaded-greek-chickpea-pasta-salad/

MEDITERRANEAN THREE BEAN QUINOA SALAD

FOR THE SALAD:

1 cup quinoa
2 cups water
½ lb. green beans, trimmed and snapped into 2-inch pieces
1 (15 oz) can of garbanzo beans (chickpeas), drained and rinsed
1 (15 oz) white beans, drained and rinsed
1 red bell pepper, seeds removed and chopped
1 yellow bell pepper, seeds removed and chopped
1 cup chopped seedless cucumber
1 cup grape tomatoes, cut in half
1/4 cup diced red onion
1/4 cup crumbled feta cheese
1/3 cup kalamata olives, pitted and sliced in half
1/4 cup chopped fresh basil

FOR THE DRESSING:

1/4 cup olive oil
1 tablespoon balsamic vinegar
2 garlic cloves, pressed
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Kosher salt and freshly ground black pepper

DIRECTIONS:

In a medium saucepan, bring quinoa and water to a boil. Cover, reduce heat to low, and simmer until for 15 minutes, or until quinoa is tender. Remove from heat and let stand for 5 minutes, covered. Remove lid and fluff with a fork. Transfer quinoa to a large bowl.

Meanwhile, blanch the green beans. Bring a large pot of salted water to a boil. Add the green beans and cook until tender crisp, about 2 minutes. Drain the green beans and place in a bowl of ice water.
Drain well and pat dry.

Add the green beans, garbanzo beans, white beans, peppers, cucumbers, tomatoes, red onion, feta cheese, olives, and basil to the bowl with the quinoa.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, basil, oregano, salt, and pepper. Pour dressing over the salad and gently stir until salad is coated with dressing. Season with additional salt and pepper. Serve.

https://www.twopeasandtheirpod.com/mediterranean-three-bean-quinoa-salad