COD PUTTANESCA PACKETS


READY IN 20 MIN.— SERVES 4


LENTIL AND MUSHROOM CURRY


READY IN 10 MIN.— SERVES 4


STEP 1 To a 12-inch skillet, add 4 cups cooked lentils, 2 cups buttery sautéed mushrooms, 1 (13.6 oz) can lite coconut milk, ½ (16 oz) bag thawed frozen chopped kale, 1 tbsp curry powder, salt, and pepper. STEP 2 Heat to a boil on high. Reduce heat to medium and simmer 5 min., stirring often. STEP 3 Meanwhile, heat 1 (15.9 oz) pkg Nature’s Promise Long Grain White Rice according to package directions. Spoon curry over rice and serve with naan.


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FEBRUARY 2018 75 4 3


STEP 1 Preheat oven to 400°F. In a medium bowl, combine 1½ cups roasted grape tomatoes, ½ cup chopped pitted kalamata olives, and 2 tbsp minced capers. STEP 2 Arrange 4 (4 oz) cod fillets among 4 large parchment paper squares, placing a fillet to one side of each sheet. Season with salt and pepper. Spoon tomato mixture over cod, then fold excess paper over. Fold edges and roll tightly to seal. Place packets on a baking sheet. Bake 18 min., until cod is cooked. STEP 4 Meanwhile, heat 1 (15.9 oz) pkg Nature’s Promise Long Grain White Rice according to package directions. Finely chop 2 tbsp parsley. In a large microwave-safe bowl, microwave 2 cups cooked lentils 2–3 min., until warm. Stir in rice and parsley. STEP 5 Carefully open fish packets. Serve with lentils and rice.


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