This recipe below is courtesy of Cooking Light Magazine June 2009.

The vitamin C from lemon juice aids iron absorption. Round out the meal with grilled chicken, lemony hummus, and toasted 100 percent whole-wheat pita wedges. Substitute fresh shelled fava beans for edamame, if you like. Fava beans also supply protein, fiber, and B vitamins.

Ingredients:
1 cup uncooked bulgur
1 cup boiling water
1 cup frozen shelled edamame (green soybeans)
1 pound yellow and red cherry tomatoes, halved
1 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
2 tablespoons chopped fresh dill
1 cup chopped green onions
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preparation:
1. Combine bulgur and 1 cup boiling water in a large bowl. Cover and let stand 1 hour or until bulgur is tender.

2. Cook edamame in boiling water 3 minutes or until crisp-tender. Drain. Add edamame, tomatoes, and remaining ingredients to bulgur; toss well. Let stand at room temperature 1 hour before serving.

Nutritional Information:
Calories: 208 Fat: 10.5g (sat 1.3g,mono 6.7g,poly 1.2g) Protein: 6.3g Carbohydrate: 25.4g Fiber: 7.1g Cholesterol: 0.0mg Iron: 2.2mg Sodium: 332mg
Calcium: 59mg

Yield
6 servings (serving size: 1 1/4 cups)

Meatball Soup

You will need the meatballs from the recipe below. Make sure to make them into bit-sized balls.

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
2 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried
Salt and freshly ground black pepper
8 cups chicken stock or broth
2 cups water
1 & ½ cup cups dried pasta (something small)
1-pound washed fresh spinach, coarsely chopped

Bring chicken stock to a boil, and then add the meatballs. Bring back to a boil, and then turn down to a simmer adding the remainder of the ingredients, excluding the spinach. Let cook for about 30 to 45 minutes or until the veggies are tender, and then add the spinach and pasta. Cook until the pasta in al dente, which is about 7-10 minutes. Serve with crusty bread.