5 items | 0 visits
Jessica Moore's List: Recipes: Sides
-
-
- 1/2 cup whole-wheat pasta
- 1/2 cup arugula
- 1 tablespoon pine nuts, toasted
- 2 tablespoons thinly sliced sun-dried tomatoes
- 2 tablespoons pesto
- 1 tablespoon goat cheese, crumbled
- 1Cook the pasta according to the package directions. Drain, rinse under cold water, and transfer to a medium bowl.
- 2Add the arugula, nuts, tomatoes and pesto and toss. Transfer to a plate and top with the cheese.
IngredientsDirections
-
-
-
- 1 small zucchini
- 2 teaspoons fresh lemon juice
- 2 tablespoons goat cheese, crumbled
- 1 plum tomato, diced
- 1/8 teaspoon black pepper
- 1Working over a medium bowl, run a vegetable peeler lengthwise along the zucchini to make long, thin ribbons. (Stop peeling and turn when you reach the seeds at the core.)
- 2Add the lemon juice, cheese, tomato, and pepper. Toss and transfer to a plate.
IngredientsDirections
-
-
-
- 1 plum tomato, sliced
- 2 ounces part-skim mozzarella, sliced
- 3 basil leaves
- 1 teaspoon extra-virgin olive oil
- 1/8 teaspoon black pepper
- 1Arrange the tomato, mozzarella, and basil on a plate. Drizzle with the oil and season with the pepper.
IngredientsDirections
-
-
-
- 1/2 cup low-sodium vegetable broth
- 1/4 cup bulgur wheat
- 1/2 cup thinly sliced leeks (light green and white parts)
- 1 tablespoon roasted unsalted almonds, chopped
- 1Bring the broth to a boil in a small saucepan. Stir in the bulgur and leeks. Remove from heat and let stand, covered, 10 minutes. Stir in the almonds.
IngredientsDirections
-
-
1 - 5 of 5
20 items/page
List Comments
(0)
List Info