Thursday, March 8, 2018

Tasty & Healthy St. Patrick's Day Recipes

Explore Cuisine can help you celebrate the luckiest day of the year! 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.

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

Explore Cuisine Super Green Pasta Salad
Recipe by Buffy Ellen of begoodorganics
Serves 4
  • 1 7oz Explore Cuisine Edamame Spaghetti
  • 4 cups spinach (finely sliced & packed)
  • 2 spring onions (finely sliced)
  • 2 cups cherry tomatoes (halved)
  • 1/2  tsp sea salt
  • Green Tahini Sauce
  • 1 cup fresh basil (packed)
  • 1/4  cup tahini
  • 1/4 cup cashews
  • 1/2 cup water (I like to use the pasta cooking water)
  • 1/2 cup lemon juice (3 lemons)
  • 4 cloves garlic
  • 1 tsp sea salt
  • freshly cracked black pepper (to taste)
  • 1/4 cup brazil nut parmesan (to top)

  • Cook pasta for 4 minutes, then drain and rinse briefly under cold water.
  • Be sure to reserve 1/2 c cooking water - it'll make a huge difference to your sauce!
  • While the pasta cooks, make up the Brazil nut parmesan by blitzing all ingredients (see the full list here) in a blender until crumbly.
  • Once your pasta is cooked, make the sauce by blending all sauce ingredients (including your reserved pasta cooking water) until smooth.
  • Place the pasta back in the pan and turn the element onto a low heat. Add the sauce and spinach, cooking for just a minute or two until the spinach it very lightly wilted but still vibrant.
  • Finally, mix through the tomatoes and spring onions and then remove from heat. By doing this, you maintain all the nutritional benefits of the raw vege while lightly heating them - yum!
  • Plate up your pasta into bowls, adding 1 tbsp of parmesan to each plus cracked black pepper and extra sea salt to taste.

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
  • 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.
  • Serve immediately.

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Where to purchase: You can go to the Explore Cuisine website and find a store near you under the Where to Buy Tab.

Disclosure: I was not compensated for this post. Regardless, I only recommend products or services I use or would use personally and believe will be good for my readers. Your opinions may vary from my opinions. You can also go here and read my PR Polices.

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