Autumn Red Lentil Soup

1 cup (250 mL) dry red lentils, rinsed and drained ¼ cup (60 mL) dried pot barley 5 cups (1.25 L) beef broth 260 g lean ground beef ½ cup (125 mL) onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 cup (250 mL) corn, canned or frozen 2 cloves garlic, minced 28 oz (700 mL) can tomatoes,...

Spinach & Potato Frittata

Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave. • 1 pkg (250 g) frozen chopped spinach, thawed and well drained • 4 cups (1 L) frozen hash brown potatoes, thawed • 1 cup (250 mL) finely shredded carrot • 1/3...

Cucumber & Black Bean Salsa Salad

Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained • 1/4 cup (60 mL) finely chopped red onion • 1 medium green...

Black Bean and Summer Corn Salad

One of the easiest salads we know. Perfect as a vegetarian main dish! • 19 fl. oz can (540 mL can) black beans, rinsed and drained • 2 cups (500 mL) frozen corn kernels, thawed • ¼ cup (60 mL) chopped fresh cilantro • ¼ cup (60 mL) lime juice • 2 medium tomatoes, chopped • ½ cup (125 mL) onion,...

Zucchini & Yellow Split Pea Saute

• 1 Tbsp (15 mL) canola oil • 2 green onions, chopped • 2 zucchini, medium, sliced • 1 cup (250 mL) dried yellow split peas, cooked according to package • 2 tomatoes, medium, sliced • 1 cup (250 mL) reduced-fat cheddar cheese, shredded • 1 red onion, in rings • Dash each of garlic powder, light...