THUNDER AND LIGHTNING PASTA WITH BLACK SOY
Makes 6 servings

Couscous is fast and takes on the flavors of garlic and thyme in this one-pot meal. Sprinkle the colorful medley with a little grated cheese, if desired.

1/2 pound farfalle (bow tie) pasta
2 cloves garlic, chopped
Pinch red pepper flakes, or to taste
1 tablespoon extra-virgin olive oil
1 bunch fresh spinach, tough stems discarded, washed, and dried
1 tablespoon butter
1 15-ounce can black soybeans, drained
Salt and freshly ground black pepper, to taste
1/4 cup grated Parmesan, or to taste

1. Set a large pot of water to boil. Cook pasta according to package directions.
2. In a large skillet, sauté garlic and pepper flakes in olive oil, just until sizzling. Add spinach and sauté, turning often, until wilted. Stir in butter and soybeans and cook to heat through.
3. Drain pasta thoroughly. Add to skillet with spinach mixture and toss to combine. Sprinkle parmesan over top and mix well. Sprinkle hot pasta with more cheese, if desired.

LACTO/OVO/VEGAN

PER SERVING: 312 CAL, 19g PROT, 11g FAT (3g sat fat), 37g CARB, 143mg SOD, 8mg CHOL, 7g FIBER.

SAFFRON RICE WITH BLACK AND GREEN SOYBEANS
Makes 6 servings

This veggie version of a simple paella boasts two colorful soybeans, as well as fragrant saffron-hued rice. If artichokes seem too challenging, try substituting 2 sliced fennel bulbs.

1/2 large lemon
6 large artichokes
1 large onion, diced
1 tablespoon olive oil
1 15-ounce can black soybeans, drained
10 ounces frozen shelled green soybeans (sometimes called edamame or sweet beans)
1 medium red bell pepper, seeded and chopped
1 cup cherry tomatoes, halved
1 cup basmati rice, rinsed
2 cloves garlic, minced
1 teaspoon salt, or to taste
1 teaspoon cracked black pepper
1/2 teaspoon saffron threads
2 cups vegetable stock

1. Fill a large bowl with cold water. Squeeze lemon juice into bowl, reserving lemon for rubbing onto cut edges of artichoke. Trim artichokes down to the hearts, discarding leaves and chokes and peeling stems. Rub cut edges with lemon as you go and plop artichokes into lemon-water mixture as you finish them. Slice hearts and stems into bite-size pieces and return them to bowl of acidulated water.
2. In a large heavy bottomed pot or Dutch oven, sauté onion in olive oil until tender, about 4 minutes. Add remaining ingredients, except the stock, and sauté until vegetables are softened, about 10 minutes.
3. Stir in stock and bring to a boil. Cover, reduce heat, and simmer for 15 to 20 minutes, then check to make sure liquid is absorbed. Remove from heat and let stand for at least 10 minutes before serving.

VEGAN

PER SERVING: 306 CAL, 18g PROT, 10g FAT (1g sat fat), 39g CARB, 425mg SOD, 0mg CHOL, 7.3g FIBER.

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