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This week in the Freestone kitchen

Photo credit Francis Bijl/Flickr

It’s been a busy week in the Freestone kitchen. The garden is producing lots of snow peas and a little basil, so my assistant and I have been putting them to good use in some new (to us) recipes. We think each of these is a winner.

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Caprese Pasta Salad – Easy breezy, especially if you have some basil in the garden. If you need a little more substance, try adding steamed broccoli florets, steamed red pepper, kidney beans, or chopped kalamata olives.

Mixed Bean Masala with Fragrant Yellow Rice – Incredible flavor for two of my favorite staples – beans and rice. We used cooked lentils, canned chickpeas, and fire-roasted canned tomatoes. Leftovers made a yummy breakfast along with fresh grapes.

And finally, we stir-fried snow peas, broccoli, carrots, red pepper, onion, and celery and served the vegetables over perfect brown rice along with seitan, which we crumbled and heated in the sesame glaze from this recipe. With so much color and texture in this meal, it was a treat to eat slowly and appreciate each bite.