BAKED ARTICHOKES STUFFED WITH RED QUINOA - Pampering mom starts with this yummy appetizer. Red quinoa shares the same nutrients and easy-to-prepare traits as its plain sister but adds extra color to these stuffed artichokes.
Whole Foods recipe for artichokes Steamed Artichokes with Lemon Butter 1 lemon, halved 4 large globe artichokes 1 cup sticks) butter, melted teaspoon lemon zest 1 tablespoon lemon juice Salt and pepper, to taste
Caprese Couscous Salad Transform the traditional mozzarella and tomato appetizer into a meal-worthy salad with the addition of pearl couscous. White balsamic vinegar and fresh basil keep things lively.
Whole Wheat Linguine with Green Pea Pesto - In this dish, a vibrantly colored pesto made from peas and fresh herbs dresses up whole wheat pasta. Try the pesto as a spread on sandwiches and crostini, too.
For leftover salmon: This recipe is a superb showcase for rich salmon and tangy crème fraîche. If you'd rather not bake the salmon you could pan-sear or steam it instead, or use about 1 cups leftover or store-bought cooked salmon.
Chicken "Pot Pie" with Crunchy Brown Rice Crust. This is a delicious gluten-free and healthy alternative to traditional chicken pot pie. The Parmesan melts into the rice to create a tasty crust, but omit the cheese, if you like.