Versatile Phase 2 Recipe For You

Here's one you can prep the elements of in advance and have a nice meal on the spot. This can be served room temp/cool as a salad or warm. This makes about 4 servings at these quantities.

Millet with Roasted Peppers and Zucchini

1/4 cup of pine nuts - toast in a small, dry skillet over medium heat until lightly browned or briefly toast in a toaster oven. Do not walk away, nuts burn really easily and should not be used if burnt.

2-3 roasted red or yellow bell peppers. If you have a gas range, you can set a whole pepper right on burner, turning it when it blackens on one side until it's all black. But if you have an electric range, you can do the same thing on your outdoor grill. I think it can also be done under your broiler in the oven, position the pan pretty close to the heating element. Once they are black and the skin has puckered, put them in a paper bag and close it. The steam will help the skin separate from the pepper. Once they cool down, cut off the tops and bottoms, scrape out the insides and use your knife to scrape the skin and charred parts off. This can be messy but is totally worth it. Cut into small strips.

2-3 roasted zucchini. These can be done on the grill too at the same time, cut into long quarters, toss in some olive oil and salt and grill, turning to get all sides. Could also be done in the oven at 375 if you don't have a grill. Chop roughly when finished.

2 cups of cooked millet. This is an ancient and easily digestible grain and is available in the health food section of regular grocery stores under the same label as the polenta "Bob's Red Mill". Prepare as directed, fluff with a fork and set aside when ready.

1 cup shredded fresh basil. Don't even think about dried basil.

For the "dressing", chop up a shallot or a clove of garlic if you like the pungency of garlic, mix with 1/4 cup of EVOO and lemon juice to taste. Add more lemon juice if it tastes too oily. Salt and pepper to taste. Shake it all up.

Toss together the peppers, zucchini and millet. Then pour on dressing and toss to coat. Next, toss in the basil. And finally, garnish with your toasted pine nuts.

Doing this all at once will give you a warm, satisfying Phase 2 (nuts and grains) dish. If you want to eat it as a salad, prep everything but don't mix in the dressing until you're ready to eat. You can store it all in the fridge until you're ready.

An easier way to do this recipe would be to just saute the peppers and zucchini instead of roasting/grilling. These 2 cooking methods impart a special flavor but in the interest of time and ease, you could also saute and try the grilling later this summer.

We ate it with a half an avocado each!

We know how meals are going, how are your practices going? Some of you have been MIA and I'm a little worried.....