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

1. 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.
2. Meanwhile, in a bowl combine black beans, corn, and the remaining ½ cup salsa.
3. 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)

1. 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).
2. 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.