Asparagus is a spring vegetable that can be cooked in many ways! Roasting brings out the vegetable’s sweetness.
Ingredient: salt
Pea & Parsley Hummus
Pair this hummus with your favorite crunchy vegetables like broccoli, pickles, bell peppers, or carrots.
Corn and Yellow Split Pea Muffins
This recipe uses split peas, which are a great source of plant-based protein and fiber. The seasonings make these really flavorful, too!
Roasted Butternut Squash Hummus
A good source of vitamin A, roasted squash adds a sweet, earthy flavor to hummus.
Brussels Sprouts and Kale Salad
This salad is a great source of vitamin C.
Beef and Lentil Meatloaf
Adding lentils instead of breadcrumbs to meatloaf holds it together and makes one pound of meat stretch a little further. Lentils add fiber, potassium, and iron, too!
Crispy Lentil Meatballs
Double the protein, double the fun! This recipe combines both animal and plant based protein sources into a tasty dish for your enjoyment.
Mexican-Inspired Split Pea Soup
Cumin, oregano, and canned green chiles boost the flavor of split peas in this hearty soup. If you like heat, use jalapeno instead of bell pepper!
Acorn Squash and Crispy Chickpeas
Crunchy and chewy roasted chickpeas add texture and protein to roasted squash.
Yellow Split Pea Cheesy Pasta
This gooey, cheesy version of mac and cheese gets a boost of fiber and protein from yellow split peas.