Recipes

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people.

Heat oven to 400 F

Combine lentils with 1.5 cups water in pot with lid and heat on high until it reaches a boil, then turn heat all the way to low and let cook covered for 15 mins or until water is gone

Combine quinoa and 1.5 cup water in pot with lid and cook exactly the same as the lentils

Place eggplant on sheet tray with open side up and brush all 4 halves with the first 3 TBSP of oil and salt, then roast in oven for 30 minutes until very mushy and almost burnt on top

Cook beef in skillet on medium high heat with 2 cloves garlic, cinnamon, paprika, 1 tsp cumin and 2 tsp salt until no pink is left

Blend tahini, 1/2 cup lemon juice, 1/2 cup oil, 2 cloves garlic, 2 tsp cumin, and 2 tsp salt in food processor or blender

Mix capers, parsley, 3 TBSP oil, 1/4 cup lemon and 2 tsp salt with quinoa

To serve, top eggplant with quinoa and crumbled beef – cucumber on side and drizzle all with tahini sauce and top with mint

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.