Easy Weeknight Dinners

Red Onion and Charred Cauliflower Tacos
- 1 10- to 12-oz. package fresh cauliflower florets
- ½ of a medium red onion, thinly sliced (1 cup)
- ¾ cup jarred chipotle salsa, divided
- 1 15-oz. can no-salt-added black beans, rinsed and drained
- ¾ cup frozen roasted corn, thawed
- 8 6-inch corn tortillas, warmed
- 1 cup shredded red cabbage
- ½ cup sliced scallions
- ¼ cup chopped fresh cilantro
- Lime wedges
- Preheat oven to 450°F. Line a 15×10-inch baking pan with foil. Cut up any large cauliflower florets. Place cauliflower, red onion, and ¼ cup of the salsa in the prepared pan; toss to coat. Roast 15 minutes or until cauliflower is tender and charred, stirring once.
- Meanwhile, in a bowl combine black beans, corn, and the remaining ½ cup salsa.
- Spoon bean mixture onto tortillas. Top with cauliflower mixture, cabbage, green onions, and cilantro. Serve with lime wedges.
Green Bean Pasta with Cashew Pesto
- ¼ cup raw cashews
- 4 cups fresh spinach
- 1 cup fresh basil
- 2 to 3 tablespoons nutritional yeast
- 2 cloves garlic, peeled
- ¼ cup low-sodium vegetable broth
- 2 tablespoons lemon juice
- 8 oz. dried whole wheat spaghetti
- 8 oz. fresh thin green beans, trimmed and halved lengthwise, if desired
- 1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon chopped pistachio nuts
- Crushed red pepper (optional)
- For pesto, place cashews in a bowl. Add boiling water to cover. Let stand 30 minutes; drain. In a blender or food processor combine cashews and the next six ingredients (through lemon juice).
- Cook spaghetti according to package directions, adding green beans the last 2 minutes of cooking; drain, reserving 1 cup pasta cooking water. Return spaghetti to pan. Add pesto and cannellini beans; toss to coat. Add reserved pasta cooking water a little at a time to achieve desired texture, tossing to combine. Season with salt and black pepper. Sprinkle with pistachios and, if desired, crushed red pepper.
Lentil and Five Vegetable Stew
- 1 cup pre-cooked green lentils
- 1 cup pre-cooked orange lentils
- ½ cup celery, finely chopped
- 1 cup steamed green beans, finely cut
- ¼ cup freshly chopped parsley
Dressing:
- 1 Tablespoon mild, prepared mustard
- Salt and pepper to taste
- Dash of lemon juice
- ½ cup reduced fat
- Italian dressing
- 1 ripe tomato, cut into wedges
- ¼ cup finely chopped chives
- Small head of lettuce, shredded
In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Combine dressing ingredients in a small bowl. Toss lentil mixture with dressing and serve on shredded lettuce. Garnish with tomato wedges and chives. Serve with crusty whole wheat bread.