Lunch – Heart Niagara

Tuesday, November 20, 2018

Latest:

4-Ingredient Zucchini Tater Tots

Ingredients 3 large russet potatoes, peeled 2 zucchinis, about 2-3 cups shredded 1½ teaspoons salt, plus more for sprinkling on

Ingredients 2 cups water 3/4 teaspoon salt, divided 1 cup quinoa, rinsed well 1/4 cup lemon juice 3 tablespoons extra-virgin

Ingredients 1 Whole Wheat Tortilla 2 tablespoons of Hummus 1/3 cup spinach 1/8 cup shredded carrots Directions Spread the hummus

Prep Time: 35 Min Servings: 6 servings Difficulty: Easy Ingredients: 1 Eggplant, unpeeled cut in 2 inch cubes 2 Red

Prep Time: 35 Min Servings: 6 servings Difficulty: Medium Ingredients: 3 Acorn squash, halved lengthwise and seeded 2/3 cup Quick-cooking

Prep Time: 40 Min Servings: 4 servings Difficulty: Easy Ingredients: 1 Can of lentils, drained 2/3 cup Rolled oats 1⁄4

Prep Time: 45 Min Servings: 5 servings Difficulty: Medium Ingredients: Dough ¼ cup/30 g toasted, skinned hazelnuts 1 cup/115 g

Prep Time: 1 Hour Servings: 4 servings Difficulty: Advanced Ingredients: Eggplant and filling 9 dried apricots, halved and soaked for

Prep Time: 20 Min Servings: 6 servings Difficulty: Easy Ingredients: 1 lb. Fresh or frozen fillets (sole, perch or tilapia)

Prep Time: 15 Min Servings: 6 servings Difficulty: very easy Ingredients: 2 cup Cooked white pea beans 2 cup Cooked