Brussel Sprouts

 shared by Jodi

1 pound brussel sprouts - trimmed and cut in half

olive or avocado oil

garlic powder

nutritional yeast

parboil brussel sprouts and drain (or cook in microwave). sprinkle with garlic powder, nutritional yeast and toss.

roast or air fry 375 degrees for 8-10 minutes

Arugula, Watermelon and Feta Salad

 

recipe by foodnetwork.com - shared by Lesley

Yield: 4 servings 

For the vinaigrette: 

1/4 cup freshly squeezed orange juice 

1/4 cup freshly squeezed lemon juice (2 lemons) 

1/4 cup minced shallots (1 large) 

1 tablespoon honey 

1/2 cup good olive oil 

1 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

6 cups baby arugula, washed and spun dry 

1/8th seedless watermelon, rind removed, and cut in 1-inch cubes 

12 ounces good feta cheese

 1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned 

Directions: Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately

Air Fryer Green Beans

recipe by   wellplated.com  shared by Amber

Ingredients

  

• 1 pound fresh green beans or haricots verts
• 2 teaspoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder optional
• 1/4 teaspoon ground black pepper or red pepper flakes
• 3 tablespoons freshly grated Parmesan cheese optional for serving
• Lemon wedges optional for serving

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Instructions

 

• Rinse the green beans and pat VERY dry. Trim off the ends and halve any longer beans so that all of the pieces are roughly the same length.
• Place the green beans in a large mixing bowl. Top with the oil, salt, garlic powder (if using), and black pepper. Toss to thoroughly and evenly coat the beans with the oil and seasonings.
• Preheat the air fryer to 375°F. Add half of the green beans in a single layer (it’s OK if they touch, but you don’t want the layer to be thick; for most air fryers, two batches will do it.)
• Air fry for 8 to 10 minutes, tossing halfway through, until the green beans are crisp-tender and dark in spots (if you like your green beans with more bite, cook on the shorter end of the time; for more char but a slightly softer bean, cook them for the full 10 minutes). If desired, transfer to a sheet pan and place in a 200℉ oven to keep them warm while you cook the second batch. Repeat with the remaining green beans.

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• Transfer to a serving plate. Sprinkle generously with the Parmesan. Serve immediately, with lemon wedges squeezed over the top as desired.

  Notes

  • TO STORE: Refrigerate green beans in an airtight storage container for up to 4 days. 
  • TO REHEAT: Rewarm leftovers in the air fryer at 350°F for about 5 minutes, tossing once halfway through. You can also rewarm beans in the microwave. 
  • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

  Nutrition

  SERVING: 1 (of 4)CALORIES: 70kcalCARBOHYDRATES: 9gPROTEIN: 3gFAT: 3gSATURATED FAT: 1gPOLYUNSATURATED FAT: 0.4gMONOUNSATURATED FAT: 2gCHOLESTEROL: 3mgPOTASSIUM: 251mgFIBER: 3gSUGAR: 4gVITAMIN A: 815IUVITAMIN C: 14mgCALCIUM: 76mg
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Baked Parmesan Mushrooms

 

recipe by Damn Delicious shared by Amber

• 1 ½ pounds cremini mushrooms, thinly sliced
• 3 tablespoons olive oil
• ¼ cup freshly squeezed lemon juice
• Zest of 1 lemon
• 3 cloves garlic, minced
• 2 teaspoons dried thyme
• ¼ cup grated Parmesan
• Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS

• Preheat oven to 375 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Place mushrooms in a single layer onto the prepared baking sheet. Add olive oil, lemon juice, lemon zest, garlic, thyme and Parmesan; season with salt and pepper, to taste. Gently toss to combine.
• Place into oven and bake for 12-15 minutes, or until browned and tender, tossing occasionally.
• Serve immediately.

Pesto Tortellini Salad

recipe by cookedbyJulie.com shared by Julia

1 pound cooked tortellini (fresh or frozen)

1 cup pesto

1 cup grape tomatoes halved and seasoned with salt and pepper

1 cup fresh mozzarella balls

Instructions:

1. Bring a large pot of water to boil and season with a generous amount of kosher salt

2. cook the tortellini pasta for 2 minutes, drain and rinse with cold water.

3. Slice the tomatoes in half and season with salt

4. add all of the ingredients to a large bowl and mix until well combined. Check for seasoning and enjoy.

prep time: 5 min

cook time: 2 min

Total time: 7 min

Servings: 6

leftovers can be stored in the refrigerator for 2-3 days if it's tightly wrapped