_This is one of Miss Larousse’s favorite salads for winter.
From the Better Eating for Life” series, Part 2, Serve Yourself Right
This classic treat, made healthier with whole grain pasta and reduced-fat dairy, is so much tastier than the boxed kind! You’ll get two ounce-equivalents from the grains group and just under two from the milk group with this tasty comfort dish.
From “Better Eating for Life, Step Nine: Put Protein in its Place”
Over medium-high heat, stir together the vegetable stock and lentils in a medium saucepan until boiling. Reduce heat and simmer for 20 minutes, until the lentils are tender. Drain well.
1 lb of zucchini (about 2 medium sized), coarsely grated
Ground black pepper
1 large egg
2 scallions, finely chopped
1/2 cup all-purpose flour
1/2 cup grape seed oil or olive oil
Sour cream or plain yogurt
1 Salt the zucchini with about 1 teaspoon of salt. Try to remove the excess moisture from the zucchini by either squeezing the liquid out with a potato ricer, or by squeezing with paper towels.
2 Whisk egg in a large bowl; add the zucchini, flour, scallions, and 1/4 teaspoon of pepper.
From Better Eating for Life, Step Three: Invincible Veggies
This winter warmer freezes well for take-along lunches.