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Ingredients

• * 1/2 cup Organic quinoa
• * 1 1/2 cup 100% Fat Free beef broth
• * 1 tbsp Chimichurri
• * 1 tbsp chili paste
• * 1 lb kale, raw
• * 1 cup onions
• * 2 medium stalks celery
• * 1 pepper poblano pepper, Raw
• * 1/2 cup Shredded carrots
• * 1/4 cup fennel bulb, Raw
• * 3 cloves garlic Clove
• * 1 tbsp margarine, Light
• * 8 oz lamb
• * 1 cup fresh mint
• * 1/2 cup lemon juice
• * 2 cup marinara sauce
• * 2 cup white cabbage

Description

Its Spring And The Left Over Lamb From Easter Dinner Needed A Last Celebration. I Harvested The Largest Leaves From My Georgia Kale Plants And Made A Stuffing With Quinoa, Lamb And Mint To Roll Inside.

Group Recipes