Meatless Monday Dinner: Courtesy of Chef Lorenzo Boni

Posted by Fit Esteem on March 8, 2010 · Leave a Comment

As this week's Meatless Monday comes to an end, I'd like to share a delicious, quick and easy recipe that I made while attending a Barilla Pasta cooking demonstration, led by Executive Chef Lorenzo Boni, at the Culinary Institute of America in Manhattan. Among the participants were Aly Walansky (left) of SheKnows.com and Jessica Lee Binder (right) of FoodMayhem.com.

Whole Grain Linguine with Asparagus, Grape Tomatoes and Parmigiano Cheese

Ingredients

1 box of BARILLA® Whole Grain Linguine

4 tablespoons extra virgin olive oil

2 tablespoons shallots, minced

1 pound asparagus, sliced thin on a diagonal

1 pint grape tomatoes, halved

4 leaves fresh basil

1/2 cup parmigiano cheese, grated

Salt and freshly ground pepper to taste

Preparation

BRING a large pot of water to a boil.

HEAT olive oil in a large skillet over medium heat and add shallots. Allow shallots to sweat for a few minutes.

ADD asparagus to the skillet and sauté for one minute.

ADD tomatoes and season with salt and pepper. Cook over high heat until the tomatoes are slightly blistered, about two minutes.

COOK Whole Grain Linguine according to the package directions, drain and toss with the sauce in the skillet.

STIR in torn basil and cheese before serving.

(Recipe courtesy of Chef Lorenzo Boni of Barilla America)

Filed under Fit Esteem Blog · Tagged with Meatless Mondays, Nutrition

Meatless Monday Lunch: Dr. Kim’s chili

Posted by Fit Esteem on March 8, 2010 · Leave a Comment

For today's Meatless Monday lunch, I decided to try Dr. Kim's Best Vegetarian Chili:

Ingredients:

1 can white beans

1 can kidney beans

1/2 cup lentils, cooked

1/2 cup bulgur wheat [optional]

1 large can (28 oz.) crushed tomatoes

2 cups yellow or red onion, finely chopped

1 cup red bell pepper, finely chopped

1 cup diced carrots

1 clove garlic, finely minced

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper

Sea salt & ground pepper to taste

1 cup vegetable broth

extra-virgin olive oil

Preparation:

In a large pot, saute onion, bell pepper, carrots and garlic in olive oil over medium heat until onions are translucent (about 5 minutes).

Add chili powder, cumin, coriander and cayenne pepper. Cook for another 5 minutes, stirring regularly.

Season with sea salt and pepper to taste.

Add vegetable broth, white beans, kidney beans, bulgur wheat, lentils and crushed tomatoes. Bring close to boiling then reduce heat and allow to simmer for about 10 minutes or until lentils, or until bulgur wheat is tender.

Dr. Kim suggests a green salad and a slice of bread to help round out this meal. For more info & recipes from Dr. Kim, go to www.drbenkim.com

Filed under Fit Esteem Blog · Tagged with Meatless Mondays, Nutrition