GP-31- Simple, Fast & Healthy Dishes

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Couscous with Spinach Pesto/Tahini and Chickpeas

April 17, 2013

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Spinach Pesto- Sauteed Spinach, Olive Oil, Lemon, Garlic, Tahini paste

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Purple Fingerling Potatoes and Kale with Saffron Smoked Paprika Aioli

An earthy Spanish inspired dish which takes just 15 minutes on a skillet. Kale and potatoes are delicious together and the flavorful aioli compliments them both. You can make this spicy as well and serve with heavier entrees. Ingredients Fingerling Potatoes (You could choose any potato, just cut it into small cubes or wedges so it can cook through on the skillet) Curly Leaf Kale- Rough chop it Garlic (optional) Salt Black Pepper Smoked Paprika Sweet Paprika You could add Cumin, Nutmeg, curry powder, it goes well with kale. Instructions In an oiled skillet, add potatoes and brown them at medium high heat.. Season them with the paprika and salt..After they have browned, 5-7 minutes, add the minced garlic (optional) and Kale. Sautee the kale with a little more olive oil and season again.. After 2 minutes, add a little water (1/2 cup) and cover the skillet with a lid. The potatoes and kale will steam for a bit.. Remove from the h...

Tabbouleh Salad

Fresh, lemony, filling and delicious tabbouleh salad works as a snack as well as an accompaniment to any mediterranean meal. Prepare the couscous (1/2 cup) in a sauce pan . Follow the instructions from the couscous, but usually you bring twice the amount of water to couscous to a boil, then add the couscous, turn off the heat and cover until the water is gone ( a few minutes). Finely chop a full bunch of curly leaf parsley. Dice 1/2 of a Red Onion, 1 Tomato and 1/2 of a large Cucumber Season with salt, black pepper, lemon juice, lime juice, olive oil and tahini (optional) Combine the couscous and other ingredients and serve cool.

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