For the Mediterranean Lentil Mixture
1/2 cup lentils, uncooked
2 cups water
1 cup red onions, diced
1 cup cherry tomatoes, quartered
1 cup cucumber, diced
1/2 cup kalamata olives, sliced
1/2 cup feta cheese, crumbled

For the Chicken
3 medium chicken breasts (~3 oz each)
1/2 teaspoon dried basil
1/2 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper, to taste
olive oil, for the pan

For the Dressing
1/3 cup lemon juice (juice from 1 large lemon)
1 teaspoon garlic powder
1/2 tablespoon rice vinegar
1/4 cup extra virgin olive oil
1 tablespoon honey

Additional Ingredients
4 large handfuls of spinach

Instructions

For the Mediterranean Lentil Mixture
First, prep lentils by placing 1/2 cup lentils and 2 cups of water in a medium-size pot. Bring to a boil and then reduce heat to low and let simmer for an additional 15 minutes. Remove from heat and drain remaining water and place in a tupperware and into the fridge to cool.

Next, prep veggies by dicing red onion, quartering cherry tomatoes, dicing cucumber, and slicing olives.

Once the lentils have cooled, mix all ingredients together and set aside.

For the Chicken
Preheat oven to 375ºF and rub a baking sheet with olive oil.

Next, place chicken breast on baking sheet and generously season each side with spices. Bake at 375ºF for 25-30 minutes depending on how thick the chicken breasts are. Place in a tupperware container and into the fridge to cool. once cooled, slice into bite-size pieces.

For the Dressing
Place all ingredients in a small bowl and whisk with a fork until combined.

For the Mason Jar Salad
Create your mason jar salad by placing 1/4 of the dressing at the bottom of each of the 4 jars. Then, place 1/4 of the diced chicken on top of the dressing. Add in a handful of spinach to each jar.

Recipe developed by Fit Foodie Finds

Instructions

1. In a large bowl combine the shredded Brussels sprouts with olive oil, lemon juice, salt, chickpeas and cranberries. Toss to combine then set aside.
2. In a heavy bottomed pan, toast walnuts over medium low heat until they are warmed and fragrant about 3-5 minutes.
3. Toss the Brussels sprouts mixture with half of the toasted walnuts, and season to taste with salt.
4. Plate the salad then top with the remaining walnuts and serve immediately, or refrigerate and serve cold.

Notes:
To shred the Brussels sprouts, either thinly slice by hand with a sharp knife or use a food processor with a shredding attachment.

If you are making the salad ahead of time, reserve the walnuts and toss together just before serving. They will retain their crunch much better if they are freshly added.

Recipe developed by The Domesticated Wolf

• 2 (15-ounce) cans chickpeas, drained & rinsed or 3/4 cup dry chickpeas, soaked, simmered and drained.
• 2 teaspoons red harissa seasoning
• 1/3 cup + 3 tablespoons olive oil, divided
• 8 oz. castelvetrano olives (+ 1 tablespoon olive brine)
• 2 lemons, divided
• 2 white anchovy filets (or 4 regular anchovy filets)
• 3 garlic cloves, roughly chopped
• 1 tablespoons capers
• 1 small handful fresh basil
• 1 teaspoon flaky sea salt
• 2 large handfuls baby arugula
• 6 oz. cherry tomatoes, halved
• 1 small red onion, shaved
• 3 oz. feta, crumbled
• Freshly ground pepper, to taste
• Sea salt, to taste

Instructions
Preheat oven to 400 degrees. Make sure to dry chickpeas well, then add them to a baking sheet. Drizzle with olive oil (about 2 tablespoons) and sprinkle harissa spice over top. Season with sea salt and freshly ground pepper, to taste, then use your hands to coat chickpeas well.

Roast chickpeas for 40-50 minutes or until browned and crispy.

In the meantime, pit your olives.  Using a shot glass or the palm of your hand, press firmly down on each olive to crush in half. The pit should be easily removed after this. Continue pitting until all olives are done.

Add olives to a food processor with theolive brine, juice & zest of one lemon, anchovy, garlic, capers, basil, flaky sea salt, cracked black pepper (to taste) and 1/3 cup extra virgin olive oil. Pulse until well combined & your desired consistency. Set aside.

In a large serving bowl, add baby arugula, cherry tomatoes, and red onion. Toss with the juice of one lemon & a drizzle of olive oil. Add the roasted chickpeas and toss well to combine. Top with a few dollops of olive tapenade and crumbled feta. Enjoy immediately.

Recipe developed by Sassy Kitchen.

Instructions

• Preheat oven to 400 degrees and lightly grease a baking dish. Season both sides of salmon with salt and pepper, then drizzle with lemon juice. Place salmon in prepared dish and bake for 10-15 minutes until pink and flakey.

• While salmon is baking, prepare the balsamic reduction. In a small saucepan bring balsamic vinegar to a boil, then reduce heat and allow to simmer for about 15 minutes until slightly thickened. Remove from heat and transfer to a bowl to cool.

• Chop salmon into strips or cubes. In a large bowl toss together the salmon, spring greens, lentils, cherry tomatoes, and mozzarella. Just before serving, drizzle with balsamic reduction and sprinkle with black pepper. Serve immediately.

Recipe developed by Crème de la Crumb

2 cups dry USA lentils, rinsed
1 quart water
2 tablespoons minced scallions
2 cups seeded and julienned cucumber
2 teaspoons minced garlic
2 tablespoons minced fresh ginger
2 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons garlic chili paste
2 tablespoons dark sesame oil
Salt and freshly ground black pepper, to taste
Romaine lettuce leaves
4 cups cooked chicken breast, julienned

Method

In a medium saucepan, combine lentils and water and bring to a boil. Reduce heat, cover and simmer until lentils are tender, about 20 minutes. Drain, cover and chill.

Combine scallions, cucumber, garlic, ginger, vinegar, soy sauce, sugar, chili paste and sesame oil in a bowl. Mix well.

Add dressing mixture to lentils. Mix well. Season with salt and pepper.

Arrange lettuce leaves on serving plates. Arrange the chicken over lettuce then spoon lentils over chicken.

Nutrition:

1 pound spiral or rotini pasta
1 packet taco seasoning mix
1 cup Italian salad dressing
11⁄2 cups salsa
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 15-ounce can kidney beans, drained and rinsed
2 cups kernel corn
1 21⁄4-ounce can sliced black olives, drained
1 cup cubed Cheddar cheese
8 ounces dry salami slices, quartered

Method

Cook pasta according to package instructions, drain.

In a large bowl, combine taco seasoning mix with salad dressing. Add pasta and remaining ingredients and toss. Chill before serving.

Nutrition:

1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled
1 cup cooked USA red or regular lentils
1 cup cooked USA green split peas
1 8-ounce can of sauerkraut, drained and rinsed
1⁄2 cup celery, diced
1⁄2 green bell pepper, seeded and diced
1 tomato, seeded and diced

Dressing ingredients:

2⁄3 cup rice vinegar
1⁄4 cup water
1⁄4 cup sugar
1 tablespoon fresh parsley
Salt and pepper to taste

Method

Combine chickpeas, lentils, split peas, celery, bell pepper and tomato.

In a small bowl, combine the dressing ingredients.

Add dressing to the salad and refrigerate overnight.

Nutrition:

1 cup dry USA lentils, rinsed
2 cups water
1⁄3 cup seasoned rice vinegar
2 tablespoons peanut oil
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 clove garlic, minced
6 ounces linguine pasta
3⁄4 cup chopped green onions
1 cup sliced water chestnuts
1 cup fresh or thawed frozen pea pods
1⁄4 cup chopped cilantro

Method

Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer about 20 minutes, or until lentils are barely tender. Drain, if necessary, and place lentils in a medium bowl.

In a small bowl, combine vinegar, peanut oil, soy sauce, ginger, sesame oil, and garlic. Pour the dressing over the lentils, cover and chill.

In a large saucepan, cook the linguine in 2 quarts boiling water until just tender. Drain and rinse with cold water.

Stir the linguine into the lentils along with remaining ingredients. Chill for several hours to allow the flavors to blend.

Nutrition:

1 cup dry USA lentils, rinsed
2 cups water
1 cup cooked and diced white chicken meat
2 to 3 cups finely chopped fresh spinach leaves
1⁄2 cup chopped onion
1⁄2 to 1 cup salsa
1 clove garlic, minced
2 tablespoons chopped green chilies
2 teaspoons chili powder
1⁄2 teaspoon dried oregano
1⁄2 teaspoon grated lime or lemon peel
2 tablespoons lime or lemon juice
1 tablespoon vegetable oil
Salt to taste
Corn tortilla salad shells

Method

Place lentils and water in a medium saucepan; bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until lentils are barely tender. Drain, if necessary.

Combine lentils with remaining ingredients. Cover salad and chill thoroughly to allow flavors to blend. Serve in tortilla salad shells.

Nutrition:

1⁄2 cup dry USA lentils, rinsed
11⁄2 cups water
1 cup diced fresh pineapple
1⁄2 cup finely chopped cilantro
1⁄4 cup finely chopped red onion

Dressing ingredients:

2 tablespoons balsamic vinegar
1⁄4 cup fresh lime juice
1 teaspoon minced fresh ginger
2 tablespoons peanut oil
1⁄2 teaspoon grated lime zest
1 clove garlic, minced
1⁄4 teaspoon salt

Method

Combine lentils and water in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer until lentils are just tender, about 20 minutes. Drain.

In a small bowl, combine dressing ingredients.

In a serving bowl combine cooked lentils with pineapple, cilantro, and red onion. Stir in the dressing.

Chill for at least 1 hour before serving

Nutrition: