Majestic Mac & Cheese

Scallop Cassoulet

Uptown Tuna Casserole

Rapini with Quinoa & Glazed Carrots

  • 1 cup quinoa
  • 1/2 lb rapini, roughly chopped
  • 2 tbsp olive oil
  • 1 1/2 tbsp balsamic vinegar
  • 1 small onion, chopped
  • 1 carrot, diced
  • 2 cloves garlic, minced
  • lemon juice from 1/2 lemon

Cook quinoa. Remove about 1/4 inch from base of rapini stalks. In a skillet, sauté the onion, carrot and garlic until the onions are slightly browned. Add the rapini and saute until they start to wilt. Remove from heat. Stir in quinoa. Add balsamic vinegar and lemon juice. Mix all ingredients together and serve.

Spaghetti Squash Dinner

  • 2 tbsp olive oil
  • 1 cup raw carrots, cubed
  • 1/2 block of firm tofu, cubed
  • 3 cloves garlic
  • 1/4 cup pine nuts
  • 1/2 cup red bell pepper
  • 1 cup chopped fresh tomatoes
  • 1/2 cup shelled edamame beans
  • 2 cup cooked spaghetti squash
  • 1 -2 tsp basil
  • 1-2 tsp oregano
  • salt & pepper

Cut a small spaghetti squash in half, remove seeds, and bake for 30 minutes. In the meantime, saute’ in the olive oil: 3 cloves of garlic, cubed tofu, diced carrots. Saute’ until carrots are just beginning to soften and the tofu is beginning to brown. Add pine nuts, chopped tomatoes, edamame beans, spices, salt & pepper. Use a fork to remove the cooked spaghetti squash meat, so that it comes out in strands. Add it to the saute’. Serve hot. Yum!



  1. […] Dinners Posted by: Kennedy | April 7, 2010 […]

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