• Prep Time: 20
• Servings: 4

Ingredients

• 2 tablespoons canola or grapeseed oil 
• 1 teaspoon sesame oil 
• 2 medium shallots, sliced
• 1 garlic clove, sliced 
• ½ teaspoon red pepper flakes, or to taste 
• 1 tablespoon fresh ginger cut into matchsticks 
• 8 ounces firm tofu, cubed
• 2 cups leftover cold short-grain brown rice 
• 1 tablespoon soy sauce 
• 1 teaspoon Thai fish sauce (optional) 
• ½ cup cubed fresh pineapple 
• ½ cup roughly chopped roasted cashews 
• 4 cups loosely pack baby spinach
• Fresh mint, for garnish

Directions

• Heat oils over medium-high heat in a wok or wide skillet. 
• Add shallots and cook until just beginning to brown, about 3 minutes. 
• Add the garlic, red pepper flakes and ginger. 
• Cook, stirring, for 1 minute.
• Add tofu, and cook stirring occasionally, until the tofu is lightly browned, about 5 minutes.
• Add the rice and stir to break up. 
• Add the soy and fish sauce. 
• Mix well for 3 minutes.
• Stir in the pineapple, cashews and spinach and continue to stir until the spinach has wilted. 
• Taste for seasoning. 
• Serve with fresh mint.

Source: Pineapple Fried Rice | Cook For Your Life

• Prep Time: 20 mins
• Servings: 4

Ingredients

• 1 bunch collard greens, washed, thick stems removed
• 8 ounces whole wheat spaghettini
• 3 tablespoons olive oil
• 4 cloves of garlic, peeled and sliced lengthwise
• 1 to 2 dried whole red chili peppers (optional or to taste)
• 1 tablespoon flat-leaf parsley, chopped
• Salt, to taste
• Parmesan cheese, freshly grated

Directions

• Boil water for pasta. Add a generous pinch of salt.
• Steam the collard greens in a basket on top of the pasta water. 
• When they are wilted and tender, about 8-10 minutes, remove from the steamer and run under cold water to stop the cooking. 
• Squeeze out any excess moisture.
• Separate the leaves and lay them on top of each other. 
• Roll them up together and thinly slice into a chiffonade. 
• Tease out the strands and set aside.
• Put the pasta in the boiling water and cook until just al dente, about 1 minute less than package instructions.
• Meanwhile, heat the oil in a heavy skillet over medium heat. 
• Add the garlic slices and dried peppers. 
• Cook until the garlic turns golden. 
• Add the greens. 
• Stir to coat with oil separating the strands as you go.
• Add parsley to the greens and cook for 1 minute. 
• Add ½ cup of pasta water, and with tongs add the spaghettini, straight from the pot. 
• Toss and mix to intermingle with the strands of collard greens as you go. 
• Heat through and serve immediately with freshly grated Parmesan.

Source: Green Aglio e Olio Spaghettini | Cook For Your Life 

Prep time: 20

Servings: 6

Ingredients:

• 2 cups brown lentils
• 2 small onions, chopped
• 2 medium carrots, peeled and diced (about 1 cup)
• 1 rib celery, trimmed and diced (about 1½ cups)
• 2 bay leaves
• Salt, to taste
• ½ cup good vegetable or chicken stock
• 2 tablespoons extra-virgin olive oil
• Freshly ground black pepper
• 4 cups finely shredded fresh spinach, thoroughly washed and drained, or baby spinach

Directions:

• Put the lentils, onions, carrots, celery, and bay leaves into a 3-quart saucepan. 
• Pour enough cold water over to cover by 2-inches. 
• Bring to a boil over high heat.  
• Reduce the heat to medium and bring to a gentle boil. Add ½ teaspoon salt.
• Cook until the lentils are just tender, 20 to 25 minutes. 
• Drain the lentils, discard the bay leaves, and transfer to a large skillet.
• Pour in the chicken stock and olive oil. 
• Stir to mix. Taste for salt and season lightly with salt and pepper. 
• Bring to a gentle boil and cook until the liquid has reduced, about 3 minutes.
• Scatter the spinach over the lentils and toss just until the spinach is wilted, about 1 minute. 
• Taste and adjust seasoning as necessary. 
• Serve immediately.

Source: Braised Lentils with Spinach | Cook For Your Life