Red Lentils, Spaghetti Squash, and Kale with Lemon Tahini Sauce

Hummus Snack

Hummus was made in mini food processor with canned chickpeas, sliced
garlic sautéed in olive oil, tahini, lemon juice, lemon zest, water,
cumin, coriander, red pepper flakes, dry mustard, and salt. The chips
are whole wheat tortillas rubbed with olive oil and toasted in the
oven. Used scissors to cut them. Nice snack but split between us it
was about 550 calories each.

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M & K Movie Night Pasta

M & K Movie Night Pasta

12 oz 100% whole wheat pasta

8 oz baby spinach, chopped

12 black olives, halved

1 tomato, chopped

1 can chick peas

1 bunch basil

1/4 cup pecans, toasted

1 large clove of garlic, minced in salt

6 tbsp olive oil

1 tbsp lemon juice

Salt

Pepper

Make pesto in mini food processor with last 7 ingredients.  Cook pasta in salted water.  Meanwhile prep remaining ingredients.  Toss pasta with pesto and spinach.  Cover to wilt spinach with heat from pasta just a bit.  Mix in remaining ingredients.  Serve with coarse salt. 

It must have been good because we ate too much.  Pecans were an experiment since we had limited choices in house. 

 

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Quinoa and Roasted Vegetables with a Simple Salad

The smell of herbs, squash, and mushrooms roasting in the oven brought out fabulous memories of fall. The night we had this, the two squashes fell on opposite ends of the consistency spectrum. When I had the left overs they had settled out to a great spot near the middle and the extra juices had been picked up by the quinoa. Working on a simple dressing for the greens with a little mustard and honey added to the oil and vinegar. This night we got fresh chives too which made the salad seem pretty fancy.