Recipe

One-Pot Kale Pasta & Roasted Radishes

Servings: 6

Prep Time:  10 minutes
Cook Time: 30 minutes 

Ingredients:

• 1 tbsp olive oil
• 1 cup diced onion
• 12 oz meatless ground “beef” crumbles (from frozen section)
• ⅓ cup water
• 2 tsp Italian seasoning
• 1 tsp red chili flakes
• 4 cups low sodium vegetable broth
• 8 oz whole wheat bowtie pasta
• 2 cup kale (chopped)
• 6 tbsp plain nonfat Greek yogurt

Instructions:

1. Sauté Onion:

Heat the olive oil in a large skillet over medium heat. Sauté the onion until tender. 

2. Cook Veggie Crumbles:

Stir in the veggie crumbles, water and Italian seasonings. Cover and cook until crumbles are cooked through, about 4 minutes.

3. Add Veggie Broth & Pasta:
Pour 2-1/2 cups vegetable broth into the mixture and bring to a boil. Add pasta and cook, stirring occasionally, over medium high heat until broth is absorbed, about 10 to 12 minutes.

4. Add Remaining Broth and Kale
Add remaining broth, kale and chili flakes and cook over medium heat until pasta is done, about 14 minutes.

5. Stir in Greek Yogurt & Serve!
Remove the pan from the heat and stir in the Greek yogurt. Serve hot.

Recipe

Roasted Radishes

Servings: 6

Prep Time:  5 minutes
Cook Time: 25 minutes 

Ingredients:

• 16 oz Radish
• 2 cloves of garlic (minced) 
• 1 tbsp olive oil
• ¼ tsp salt
• Lemon juice, 1/2

Instructions:

1. Preheat Oven:

Preheat the oven to 425 degrees F.

2. Prep the Radishes:

Wash the radishes and trim off the stems. Reserve a few leaves from the radishes and slice into thin strips for garnish. Halve the radishes and toss with the garlic, oil, and salt.

3. Bake the Radishes:
Line a baking sheet with foil and place radishes cut-side down. Place in the oven and roast for 20–25 minutes until tender when pierced with a fork.

4. Finish & Serve
Remove from the oven and toss with lemon juice and radish leaves.