APRIL

Recipes of the month

Edamame & Herb Pesto

½ cup of each of the following,

Evoo, edamames shelled-cooked and cooled, basil leaves, flat leaf parsley, pine nuts, and parmesan cheese grated.

Sea salt and pepper to taste.

Put into a food processor or blender until smooth add more oil if dry, pour over Quinoa pasta or roasted veggies!!

Ziploc Omelet

Use a freezer bag, 4 egg whites per bag

1/2 cup veggies

Onions, peppers, tomato or salsa, spinach

any you choose

Shake the bag to mix it up and squeeze all the air out and zip it up.

Place the bag in boiling water for exactly 13 minutes.

You can usually cook 6 to 8 omelets in a large pot.

Open the bag and the omelet will roll out easily.

Nice served with fresh fruit.