Public Recipes

The original recipe was scaled to 8 servings and modified to meet a high‑protein vegetarian target of ~30 g protein per serving while keeping calories around 550. Lentils are cooked in low‑sodium vegetable broth for added flavor. Lemon juice was swapped for fresh lime juice. Marinated artichoke hearts and both Castelvetrano and pimento‑stuffed olives were added for extra texture and briny notes. Additional vegetables (sweet potato and Harukei turnips) increase volume and nutrients. Protein was boosted with chickpeas, firm tofu, shelled edamame, non‑fat Greek yogurt, whey protein isolate, and a modest amount of almonds, allowing the dish to reach the required protein without excessive calories. Olive oil was reduced to 2 Tbsp to control calorie density. The cooking time is slightly longer due to roasting sweet‑potato cubes and steaming turnips, which is flagged as a moderate increase in overall preparation time.

The recipe was scaled from 4 to 8 servings and re‑balanced to hit ~550 kcal per serving while boosting protein. Lentils are cooked in low‑sodium vegetable broth for flavor, lemon juice was swapped for lime, and marinated artichoke hearts plus pimento‑stuffed olives were added for texture and variety. Olive oil was reduced and split between the spiced dressing and a finishing drizzle to keep calories in check. Chickpeas were introduced as an extra plant‑based protein source, and almond quantity was adjusted to maintain crunch without excess calories. All changes preserve the core concept of a hearty, make‑ahead lentil‑kale salad.

The original 4‑serving lentil salad was doubled to 8 servings, lentils were cooked in low‑sodium vegetable broth, lemon was swapped for lime zest and juice, and marinated artichoke hearts were added for extra texture. To meet the ~550 calorie target, the olive‑oil was reduced to 2/3 cup, almond quantity to 2/3 cup, feta to 6 oz, and lentils to 2.5 cups dry, lowering total calories to ~585 per serving while preserving a high protein profile (~29 g per serving). All changes maintain vegetarian compliance and the core Mediterranean flavor profile.

The original lentil‑kale salad was scaled to 8 servings and transformed into a high‑protein meal‑prep dish. Chicken breast was added for a substantial protein boost, and lentils are now cooked in low‑sodium broth for extra flavor. Lemon was swapped for lime, and marinated artichoke hearts were incorporated for brightness and texture. Olive oil was reduced to 1/3 cup and almonds to 1/2 cup to meet a target of ~550 calories per serving while keeping the fat content moderate. The dressing was re‑engineered as a warm lime‑infused oil with toasted almonds, cumin, and red‑pepper flakes. All steps were consolidated for efficiency, and notes provide tips for maintaining calorie goals and optional vegetarian substitution.

The recipe was doubled to 8 servings and all lentils are now cooked in low‑sodium vegetable broth for richer flavor. Lemon was swapped for lime zest and juice to give a brighter acidity. Marinated artichoke hearts were added for extra protein and texture. Ingredient amounts were scaled proportionally, and cooking time was adjusted for the larger lentil batch. All components remain high‑protein, meeting the dietary requirement while preserving the core Mediterranean salad concept.

Replaced water with vegetable broth for cooking lentils to boost flavor, swapped lemon for lime for a brighter acidity, added marinated artichoke hearts for extra briny depth, reduced olive oil to 1/3 cup and almonds to 1/4 cup to lower calories, and introduced toasted pumpkin seeds for texture. All changes preserve the core concept of a hearty lentil‑kale salad while enhancing nutrition and keeping it meal‑prep friendly.

The original lentil salad was transformed by cooking the lentils in vegetable broth for richer flavor, swapping lemon for lime (juice and zest) to give a fresher zing, and replacing almonds with toasted pumpkin seeds for a nut‑free crunch. Quinoa and avocado were added to increase protein and creaminess, while the core ingredients—kale, lentils, olives, feta, and a spiced oil dressing—remain intact. These changes keep the dish Mediterranean, vegetarian, and suitable for meal‑prep while boosting nutrition and keeping the total time around 45 minutes.

The original lentil‑kale salad was transformed into a more nutrient‑dense power bowl: lentils are now cooked in low‑sodium vegetable broth for richer flavor, and quinoa, chickpeas, and roasted carrots were added for extra protein, fiber, and texture. Dried fruit was omitted per request. Olive‑oil‑infused almond‑cumin topping remains for crunch, while the core flavors (lemon, garlic, feta, olives) are preserved. Cooking time increased slightly due to roasting carrots, and the dish stays at a medium difficulty level.

The core concept of a lentil‑kale salad was retained, but the lentils are now simmered in low‑sodium vegetable broth to boost flavor. Quinoa was added for extra protein and texture, and dried cranberries provide a subtle sweetness. The infused oil dressing remains, with the same aromatics, while the almond‑spice topping is kept for crunch. These changes increase the dish’s nutritional density and make it a more complete make‑ahead lunch, with only a modest increase in prep/cook time and no change in difficulty.

Replaced the animal proteins (chicken) with tofu and tempeh while adding black beans, quinoa, corn and edamame to maintain the target ~45 g protein per serving. Scaled all quantities to 5 servings and adjusted oil and tempeh amounts to meet a ~500 kcal per‑serving goal. Added extra veggies and kept the original Mexican seasoning profile. Cooking steps were updated to include tofu pressing, marinating, and sautéing, which modestly increased prep time and set the difficulty to medium.

Replaced the original pork cutlets with skinless duck breast cutlets (1:1 substitution) to boost flavor while keeping the thin‑cut, quick‑cooking concept. Added a touch of orange zest to complement duck’s richness. Provided an optional almond‑flour swap for gluten‑free needs and adjusted cooking times (slightly longer sear for duck) and difficulty to medium. All other core elements—lemon‑caper sauce, sage, and quick skillet method—remain intact.

Replaced the original pork chops with tender veal cutlets (1:1 weight substitution) to meet the pork‑free request while preserving the classic scallopini technique. Added minced garlic for depth, swapped vegetable oil for olive oil, and kept the lemon‑caper butter sauce unchanged. Adjusted cooking times slightly for the thinner veal and noted optional gluten‑free flour. All other steps mirror the original, delivering a flavorful, quick Mediterranean main dish.