Lentils and Pasta with Greens

The Classic Rachael Ray 30-Minute Meals cookbook is full of recipes.  There is a recipe in here for pretty much anything you can think of, as long as it doesn't involve baking.  I go through phases of love and apathy with this book - love because of the sheer volume of inspirational ideas and apathy because it's just so much to sort through.  I was in an adventurous mood, so I flipped through the book and found "Lentils and Pasta with Greens."  It sounded nutrient dense and Rachael wouldn't make it if it weren't delicious, right?  I've never had lentils before, but it's a new year and the perfect time to expand my culinary horizons.

Pasta Primavera

In another effort to incorporate more vegetables into my diet, I decided to add them to one of my favorite things, pasta!  When I think pasta, I think of Giada.  Consequently, I pulled out Everyday Italian and selected the "Pasta Primavera."  Here in Southern California our weather is pretty mild and produce is abundant for most of the year, so I figured I could stretch the "spring" reference in this recipe.  Are you ready for some spring in August?  Me too!

Grated Beet Slaw

I'll be the first to admit that my fruit and veggie repertoire is fairly limited.  Crudite and ranch dip, anyone?  This is somewhat shameful knowing that my grandfather and uncle were both farmers and my grandparents still grow lots of their own fruits and veggies in a garden in their yard.  It's high time I started expanding my range, so I looked to the Weight Watchers PointsPlus Fruits & Veggies A to Z for a zesty, cool counterpart to my "Alpine Macaroni and Gruyere with Creme Fraiche." Early on in the alphabet, the "Grated Beet Slaw" stood out for its promise of tangy vinegar, sweet grapes, and awesome beet-tastic color.  Time to break out of my comfort zone and start grating those funky-lookin' roots!