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Roasted Brussels Sprouts and Timeless Black Kabuli Chickpeas™ Toss
Here is a new recipe from my cookbook, Pulse of the Earth: Local Foods/Global Flavors.
Enjoy!
Chef Claudia Galofre-Krevat, Claudia’s Mesa
Armenian Lentil Apricot Stew, with Pardina Lentils
A rich soup for a cold winter's night, sweet and tangy. Instead of the traditional red lentils, this soup is made with Timeless Pardina lentils.
Moroccan Lentil Wraps
Colorful vegetarian wraps are a great alternative to lunchtime sandwiches.
Black Beluga Lentils® Salad with Balsamic Vinegar
Colorful and dramatic with Black Beluga® Lentils, red peppers, and bright green fresh peas. Balsamic vinegar adds a sweet and sour touch.
