I love combining the orange and the yellow variety- the names of the lentils are below (actually I am not very good at remembering lentil names .. so I recognize them by color and shape). Anyway, I love combining the two and cooking them with a bit of garlic. I usually cook the lentils in water, but they can be made with chicken or vegetable broth.

Once the lentils are tender and cooked, I added baby spinach to the mix. I finished the dish with a tempering of cumin and mustard seeds.

It is one of my staples, especially when I don’t have a lot of time to cook…

• ½ cup pink lentils (masoor dal)
• ½ cup yellow lentils (moong dal)
• 2 garlic cloves, smashed
• 2 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt

Add the lentils, garlic, water, turmeric and salt to a saucepan. Bring to a boil and simmer for 15 minutes on medium heat till the lentils are soft.

• 2 tablespoons extra light olive oil
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½ teaspoon cayenne pepper
• 3 cups baby spinach

Heat the olive oil in a small frying pan. Add the cumin and mustard seeds along with the cayenne pepper. Saute for a minute or two till the seeds begin to sizzle. Add the oil mixture to the simmering lentils. Add the spinach to the lentils and mix well till all the greens are wilted. Check for seasonings and serve hot.

I started with some yummy extra virgin olive oil, shallots and garlic. I sautéed them for a bit and added the quinoa and some white wine. Unlike Arborio rice, this grain takes just ten to twelve minutes to cook. It also takes less liquid. In order to keep with the vegetarian theme, one can add vegetable or even mushroom stock.

I then added fresh baby spinach, some half and half and grated cheese. The dish can be eaten on its own and served with some roasted vegetables or some delicious lentils or beans.

It was a delicious dish- I couldn’t tell I was eating any thing other than risotto.. This is a great way to incorporate quinoa into your kids diets…

• 2 tablespoons extra virgin olive oil
• 1 medium shallot, chopped
• 2 garlic cloves, chopped
• 1 cup quinoa
• 1 cup white wine
• 2 cups chicken or vegetable broth
• 3 to 4 cups baby spinach
• ¼ cup half and half
• ¼ cup grated Pecorino Romano cheese
• Salt

Heat a saucepan with the olive oil. Add the shallot and garlic, sauté on medium heat for 2 to 3 minutes. Add quinoa and stir for a minute. Add the white wine and stir. Add the broth and bring to a boil. Lower the heat to a simmer and cook for 10 to 12 minutes until the grain is tender. Stir the spinach, half and half and cheese. Check for seasoning and add salt. Serve with fish.

Sweet potatoes are delicious and super healthy. I love making oven fries with sweet potatoes. I love the sweet flavor with the savory and smoky garlic and smoked paprika- talk about amazing bold flavors… I don’t miss the super unhealthy french fries at all…

• 4 to 5 large sweet potatoes, peeled and cut into ½ inch wedges
• 2 tablespoons extra virgin olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 2 teaspoons salt

Preheat oven to 450 degrees F.

Place the wedges onto a lined baking sheet. Add the olive oil, smoked paprika, garlic powder and salt. Mix well and roast for 15 to 20 minutes till tender on the inside and crispy on the outside. Serve hot.

This dish has incredible flavor thanks to the garlic, wine and orange zest. It is simple to make and it complements the citrus chicken beautifully.

Make this side dish next time you are confused about how to make your broccoli!

• 2 tablespoons extra virgin olive oil
• 4 cups broccoli florets
• 3 garlic cloves, sliced thin
• ¼ cup white wine
• Zest and juice of one navel orange
• Salt

Heat a large frying pan with the olive oil. Add the garlic and orange zest and sauté for 30 seconds on medium heat. Add the broccoli florets and sauté on high heat for 2 to 3 minutes. Add the white wine, orange juice and salt. Mix well and cover with lid on a low heat for 5 minutes or till the florets are slightly tender but not over done. Serve with any protein.

In this case I was making the short ribs and wanted to keep it simple and serve it on top of polenta. Both my husband and I love polenta. My daughter on the other hand, is not a big fan. In fact the last time I made it, she asked not to give it to her ever again. I am okay with her not wanting to eat polenta- she is such a good eater and everyone has a few things they don’t like- although I can’t think of a thing I would have on that list.

Anyway, I started with shallots and garlic and added baby spinach. I then added chicken broth and milk. The polenta was made in no time. I topped it with some cheese and that was it. I made it simple for myself by adding baby spinach to the starch- I didn’t have to make a salad or a vegetable on the side.

The polenta was delicious with the short ribs- creamy and earthy with the rich meat.

• 5 ounces baby spinach
• 2 tablespoons extra virgin olive oil
• 2 small shallots, chopped
• 2 garlic cloves, chopped

Heat a large frying pan with the olive oil. Add the shallots and garlic. Saute on medium heat for 3 to 4 minutes. Add the baby spinach and sauté till it is wilted and cooked down. Keep aside.

• 1 cup fine polenta
• 1½ cups chicken broth
• 1½ cups milk
• Salt
• ½ cup Parmigiano Reggiano cheese, grated

Add the liquids to the spinach mixture and bring to a boil. Add salt and the polenta. Cook according to instructions on the polenta package. Add the cheese and serve.