GREEN BEAN BUNDLE CASSEROLE RECIPES

Steps:

• In a small jar add all the ingredients for the dressing. Shake well to emulsify. Set aside.
• Start by cooking your green lentils; Place them in a large saucepan together with the water and a generous pinch of salt.
• Boil over medium heat for 15-20 minutes, or until just soft but not mushy.
• Drain well and allow your lentils to cool in a colander.
• Meanwhile, prep all the veggies for your salad and place them in a large serving bowl.
• Shake your dressing briskly to get everything well combined again before pouring on your salad.
• Add in the cooked and cooled lentils, then drizzle in your dressing.
• Stir to combine then taste test. Add a touch more sea salt, pepper, or an extra drizzle of olive oil or squeeze of fresh lemon to suit your own personal taste.
• Add crumbled feta if you like.
• Serve immediately, or cover and set in the fridge for a few hours.
• This salad is best eaten within 48 hours.

Steps:

• In a 12-inch non-stick wok, heat 1/2 oil over moderately high heat. Once oil is hot, add diced chicken and season lightly with salt and pepper. Sauté until cooked through, tossing occasionally, about 5-6 minutes.
• Place chicken on a large plate and set aside. Return wok, reduce to medium-high heat, add remaining oil.
• Once oil is hot, add asparagus, yellow onion and mushrooms, and sauté until tender-crisp, about 4 – 5 minutes, adding in garlic and ginger during the last 1 minute of sautéing.
• Meanwhile, in a mixing bowl whisk together chicken broth, orange juice, honey and cornstarch until well blended.
• Pour chicken broth mixture into skillet with veggies, season with salt and pepper to taste, and bring mixture to a light boil, stirring constantly. Allow mixture to gently boil, stirring constantly, until thickened, about 1 minute.
• Toss chicken into mixture and serve immediately over brown rice or quinoa.