Ravioli with Lemon Butter and English Peas

Makes 6-8 servings

This is a rich and seemingly decadent dinner. But it takes just a little bit of time. And makes even the picky eaters happy. A little goes a long way!

Super simple, 30 minute or less dinner

Ingredients

16 oz. ravioli (I like the ricotta and arugula ones from Trader Joe's)
1 tsp olive oil
12 oz English peas
3 cloves of garlic, minced
1/2 cup vegetable broth
1 stick of unsalted butter
2 lemons, juiced
2 tsp Italian Seasonings
2-3 springs fresh rosemary, chopped
Grated Parmesan, for topping

Directions

1. Bring a pot of water to boil and add the pasta.
2. Heat a large skillet to medium heat and add the oil.
3. Mince the garlic, saute for 1 minute. Add the English peas and vegetable broth.
4. Bring to a boil (about 3-4 minutes). Cook for 1 minute. Remove the skillet from heat and pour the peas into a colander.
5. Return the skillet to the heat and add the butter. As it melts, pour the lemon juice into the skillet as well.
6. Add the seasonings and rosemary. Whisk and allow the butter to brown a bit.
7. Add salt and pepper.
8. When the pasta is done cooking, pour it over the peas in the colander (this will finish cooking the peas).
9. Return everything to the skillet and mix it with the butter-lemon sauce.
10. Top each serving with grated parmesan.

Herb Roasted Carrots with Tahini Sauce

Makes 4-6 servings

Dairy-Free

I love this warm and savory plant-based meal. And I really love that this is a mostly hands-off recipe that takes less than an hour to make!

Ingredients

1 lb heirloom carrots
10 oz farro (I buy the 10-minute version at Trader Joe's)
1 15 oz can of chickpea
1 tbsp olive oil
3 tsp cumin, divided
4 cloves of garlic, minced
1/4 cup of lemon juice
1/4 tahini
5-6 tbsp water
salt and pepper
Fresh Parsley
Pepitas

Directions

1. Preheat the oven to 400 F.
2. Juice the lemon into a small bowl. Add minced garlic and let sit for 5-10 minutes.
3. While the garlic is soaking, wash, dry, and cover the heirloom carrots with oil, 2 tsp of cumin, salt, and pepper. Place in the oven. Cook for 40 minutes or until soft.
4. Bring water to boil, and cook the farro to package instructions.
5. Add the tahini and water to the lemon juice and garlic mixture. Whisk until smooth. Taste, add salt and pepper to your preference.
6. While everything cooks, drain and rinse the chickpeas. Pinch the chickpeas so that the thin layer of skin is removed.
7. When the farro is done, toss with chickpeas. Place the carrots on top, drizzle the tahini sauce on top, and sprinkle with fresh parsley and pepitas.

Red Lentil Masala

makes 4-5 servings

Gluten-Free

I found the original recipe online a few years ago and it's been a staple in our rotation ever since. I like to eat it as a stand-alone or with Israeli couscous. I have made it with chicken before that I sauteed in a pan and it tastes great, but it definitely has enough protein to not need it.

Ingredients

Masala Sauce:
1 1/2 teaspoons ground cumin
1 1/2 teaspoon ground coriander
2 inch piece of ginger peeled and cut into pieces
1/8 to 3 teaspoons red pepper flakes see note
1 tablespoon smoked paprika
2 teaspoons garam masala
1 teaspoon salt
2 tablespoons olive oil
4 tablespoons tomato paste
1/2 packed cilantro leaves

Lentils:
1 tablespoon olive or coconut oil
1 small red onion diced
2-3 cloves garlic minced
1 can stewed tomatoes
1 can full fat coconut milk
1/2 cup red lentils
2 cups spinach packed
1/2 to 1 cup low-sodium vegetable broth

Directions

1. In your food processor, add ginger and pulse until broken into small pieces. Add red pepper flakes (optional-especially if you're cooking for kids), smoked paprika, cumin, coriander, garam masala, and salt. Pulse a couple more times to incorporate. Next, add olive oil, tomato paste, and cilantro leaves. Pulse until paste forms and everything is well incorporated. It should be a nice dark red color. Set aside.
2. Heat a skillet over medium heat. Melt coconut oil and add diced onion, cooking until translucent, 4-5 minutes. Add in minced garlic and cook for one more minute.
3. Stir in the masala sauce and cook for 1-2 minutes, then add stewed tomatoes and coconut milk. Stir together and bring to a boil.
4. Add in lentils and reduce heat to low. Cook, stirring often, until lentils are tender, 20-25 minutes. If liquid has absorbed but lentils are still not tender, add 1/2 cup of vegetable broth and cook until lentils are tender.
5. Remove from heat and fold in spinach.

Add some extra cilantro and a little bit of sour cream or Greek yogurt on top!

SAGE & THYME

WELLNESS

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