Lentils are a great source of fiber, protein, folate, and iron, in addition to other vitamins and minerals. And now that lentils can be found in canned form, you can even skip cooking them and whip up this super-healthy salad in no time.   2 cans lentils (or 2-3 cups cooked lentils or green lentils) 1 diced red, yellow, or orange bell pepper ¼ cup diced red onion ½ cup diced carrot ½ cup diced celery ½ cup chopped walnuts ½ cup diced pasteurized, packaged mozzarella 3 tblspns chopped fresh parsley, basil, and/or oregano ¼ cup olive oil ¼ cup red wine vinegar Salt and pepper to taste   Mix and eat! This recipe makes about 6 cups and can be made in advance and kept in the fridge for several hours or overnight, which will help the flavors meld. Omit any veggies you don’t like and add in diced tomatoes, cucumbers, radishes, etc. If you are NOT pregnant, and do not need to avoid soft cheeses due to the possibility of listeria, you can use feta instead of mozzarella.   [Claire Caprioli is a mom, writer, and avid cook.]  

By Claire Caprioli Ingredients (serves 8) 1 tblspn olive oil ½ a large sweet onion (Spanish, Vidalia, etc.) diced 2 cloves garlic minced 6-7 cups chicken broth 4 cans cannellini or great northern beans, drained and rinsed ½ cup Half and Half or cream 2 tsp apple cider or white wine vinegar 1 tblspn white wine 1 tblspn fresh chopped rosemary Optional: 1 andouille sausage, diced OR 3 slices crumbled cooked bacon Salt and pepper to taste Heat olive oil in a pot and add diced onion and sauté for about 6-7 minutes or until starting to color (not dark brown). Add garlic for another minute. Add chicken stock and beans. Simmer for 20 minutes. Remove from heat and add half & half, vinegar, and white wine. For a traditional smooth bisque, pour contents carefully into a blender or food processor in batches and process until smooth. Return to pot and add rosemary, salt, pepper, and sausage (if using bacon, save this to sprinkle on top of bowls before serving). Serve hot. [Claire Caprioli is a WBWC mom, local writer, and budding author.]

Crust: 1 sleeve graham crackers, crushed 1/4 cup wheat germ 1/3 cup coconut oil (can substitute butter) 1/4 cup sugar Filling: 1/4 cup pure maple syrup 1 (8 oz) package cream cheese (reduced-fat optional) 5 cups of sliced strawberries (reserving 1 cup, can substitute or mix with other in-season berries) Juice of 1/2 lemon 1/4 cup sugar 2 tblspns cornstarch mixed with 2 tblspns water Mix the crust ingredients with a fork in a large bowl (or pulse in cuisinart). Pat crust down into a pie plate. Blend the maple syrup and cream cheese until smooth and pour over the crust. Chill for about an hour in the fridge while preparing strawberries. Reserve about a cup of the sliced strawberries, and place remaining 4 cups into a pot with the lemon juice and sugar. Cook on med or med-low for about 10 minutes and bring to boil. Quickly mix in the water-cornstarch mix until it thickens. Take the pot off the stove and cool to room temperature. Spread the reserved cup of uncooked fresh strawberries on top of the cream cheese and then pour the cooked strawberry mix on top. Chill at least an hour (can be made a day ahead of serving.) Serve with whipped cream. Recipe courtesy of Claire Caprioli

per person: 1 medium apple 1-2 tsp brown sugar ¼ tsp cinnamon or apple pie spice 1 graham cracker 1 scoop vanilla ice cream optional: caramel ice cream topping This recipe can be made on the stove top (ideal for thickening juice) or in the microwave (fast!) Peel and dice apple, mix with sugar and spice. Microwave 1.5-2 minutes. (Or cook on stove top with 2 tsps of water on med-low for about 5 minutes, allowing apple to soften and juices to reduce and thicken.) Cool until just warm, top with ice cream (or pour over ice cream if you are using a different dish), crumbled graham cracker, and caramel. Great way to add the benefits of fruit and spice when the kids (or you) want ice cream for dessert! (courtesy of Claire Caprioli)