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10. Warm borlotti bean & arugula salad

·         ¼ cup extra-virgin olive oil

·         2 cloves garlic, thinly sliced

·         1 ½ cups cooked or canned borlotti beans

·         4 cups arugula, lightly packed (about 1 medium bunch)

·         1 Tbsp freshly squeezed lemon juice

Warm borlotti bean & arugula salad

Warm borlotti bean & arugula salad

Put olive oil and garlic in a cold skillet. Cook over low heat until garlic is fragrant, about 5 minutes.

Add beans to the skillet and cook, stirring, until beans are warmed through, about 2 minutes.

Place arugula leaves in a large bowl. Add the contents of the skillet and toss to combine and wilt arugula. Add lemon juice and toss again. Serve with warm Italian bread, preferably focaccia.

Makes 2 servings: Per serving. 420 cal, 29 g fat (4gsat), 32 g carbs. 660 mg sodium, 13g fiber. 12 g protein

11. Stuffed piquillo peppers

·         4 oz low-fat cream cheese, softened

·         1 ½ tbsp roasted garlic or prepared roasted garlic paste

·         1/8 tsp salt

·         ½ cup cooked or canned white beans, rinsed

·         1 Tbsp finely minced chives, plus more for garnish (optional)

·         10 piquillo peppers (from a 7-oz jar), drained and patted dry with paper towels

Stuffed piquillo peppers

Stuffed piquillo peppers

In a bowl, combine cream cheese, roasted garlic, and salt, and stir until evenly combined. Fold in white beans and chives, being careful not to mash beans completely.

Carefully spoon cream cheese mixture into peppers. Top with minced chives.

Makes 2 servings: Per serving: 310 cal, 9 g fat (5g sat), 42 g carbs. 710 mg sodium, 10 g fiber 15 g protein

12. Lavender- citrus polenta cake

·         4 oz butter, softened, plus extra for greasing pan

·         ½ cup sugar

·         3 eggs

·         ½ cup applesauce

·         2 cups almond flour, plus extra for flouring pan

·         ¾ cup fine polenta

·         1½ tsp baking powder

·         1 Tbsp lemon zest (from 1 whole lemon)

·         2 Tbsp orange zest (from 1 whole orange)

·         2 Tbsp fresh lavender, Fresh berries and whipped cream for garnish (optional)

Lavender- citrus polenta cake

Lavender- citrus polenta cake

Preheat oven to 350° F. Butter an 8-inch round cake pan and dust with almond flour. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine butter and sugar and beat on medium speed until fluffy and lighter in color, about 2 minutes. Add eggs one at a time, then applesauce. Beat until just combined.

In a separate bowl, combine flour with polenta and baking powder. Add flour mixture, lemon zest, orange zest, and lavender to the bowl of the stand mixer. Mix on medium-low speed until just combined.

Pour batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 30 to 40 minutes. Cool in the pan for 10 minutes, then turn onto a wire rack to cool completely. Serve with berries and whipped cream, if desired.

Makes one 8 -inch cake, 10 servings: Perseving: 310 cal, 22 g fat (5g sat), 26 g carbs, 100 mg sodium, 4 g fiber 8 g protein

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