We have become HOOKED on EXPLORE CUISINE. Although I’m strictly a Corned Beef gal on St. Patrick’s Day, I made one of these earlier this week. Love their products!
With Dom’s cancer returning, I’m trying to focus on HEALTHY. These products are free of artificial colors. Explore Cuisine integrates beans, peas, lentils, and rice to provide you with nourishing meals which are easy, quick, colorful, and simply delicious!
All Explore Cuisine products are vegan, gluten-free, non-GMO and jam-packed with nutrients.
This was delicious! I adore Pine Nuts!
Green Lentil Penne with Deconstructed Pesto
1 package Explore Cuisine Green Lentil Penne – cooked, drained
2 T. olive oil
3 garlic cloves, sliced thin
Handful fresh basil leaves, rough torn
salt and red chile flakes to taste
3 T. pine nuts, toasted
Parmesan cheese (optional)
Heat oil in a small sauté pan
Add garlic and cook one minute
Toss penne with garlic oil. Gently fold in torn basil
Season with salt and chili flakes
Garnish with pine nuts
Add cheese if desired
I’m going to whip this up in a couple of days. (In between doctor appointments). The pine nuts got me again!
Organic Edamame and Mung Bean Fettuccine in a Light Pesto Sauce
7 oz. Explore Cuisine Edamame and Mung Bean Fettuccine – cooked and drained
2 large yellow squashes, peeled into ribbons with a peeler
3.5 oz. pecans – peeled & halved
1/2 cup pomegranate seeds
3 oz. pine nuts
LIGHT PESTO SAUCE
1 large bunch of fresh basil
2 cloves garlic
2 oz. olive oil
2 tbsp pine nuts
1/2 tsp coarse sea salt
Peel skin from garlic cloves, and chop into big chunks.
Using a food processor, pulse basil, garlic, and nuts several times until finely chopped.
Add the salt and olive oil, pulse until blended. Pesto may be thick, so add more olive oil for a looser consistency.
Lightly toast the pecans, pomegranate seeds and pine nuts in skillet.
Mix the fettuccine with the sauce, gently fold in the remaining ingredients.