Roasted Cod with Cherry Tomatoes

Ingredients:

4 Cod fillets
1 cup cherry tomatoes, halved
1 lemon, sliced
2 garlic cloves, sliced
salt and pepper
olive oil
a few parsley leaves

Directions:

1. Preheat the oven to 450 degrees.

2. Place the fish, lemon, garlic, and cherry tomatoes in a baking dish. Season with salt, pepper and any other basic spice blend. Drizzle with olive oil.

3. Bake for about 8-10 minutes or until fish is opaque. Top with fresh parsley and serve with favorite side items.

Crock Pot Lentil & Sweet Potato Soup

Ingredients:

2 sweet potatoes, peeled and cubed
1 onion, chopped
2 cups green lentils, rinsed
3 carrots, peeled and cubed
3 cloves garlic, minced
3 stalks celery, chopped
1 can diced tomatoes
1 cup fresh spinach
2 tbsp cumin
2 tbsp paprika
2 tbsp chili powder
2 bay leaves
salt and pepper to taste
6-8 cups vegetable broth

Directions:

1. Combine all ingredients into the Crock Pot, except the fresh spinach.

2. Cook on HIGH heat for 6 hours. Adjust the seasonings and add fresh spinach. Cook for another e30 minutes. Enjoy!

Crock Pot Salsa Verde Chicken

Ingredients:

4 boneless skinless chicken breasts
1 onion, chopped
1 jar of Trader Joe's Salsa Verde
1/8 tsp cumin
1/8 tsp garlic powder
salt and pepper to taste

Directions:

1. Season all chicken breasts with salt, pepper, garlic powder and cumin.

2. Place chopped onion on the bottom of the Crock Pot. Add the seasoned chicken on top.

3. Pour a whole jar of Trader Joe's salsa verde on top of the chicken. Cook on HIGH for 2 hours.

4. Shred the chicken with a fork and continue to cook on LOW for 1 hour. Adjust seasonings if needed.

5. Serve alongside brown rice, beans, vegetables, or on a taco with shredded cabbage. Enjoy!

Strawberry and Raspberry Popsicles

Ingredients:

3 cups fresh or frozen strawberries and raspberries
1/2 tsp stevia or 2 tbsp sugar
1/4 cup plain greek yogurt (optional)
1 tsp vanilla extract (optional)

Directions:

1. Using an immersion blender, blend the berries in a bowl.

2. Using a mesh strainer, strain the fresh fruit to create a pure juice and add the sweetener to taste. If you want, add the greek yogurt and vanilla extract to make a creamier popsicle.

2. Fill popsicle molds with juice and let freeze overnight!

Baigan Bharta (Indian Eggplant Curry)

Ingredients:

1 medium eggplant
1 cup green peas, fresh or frozen
1 onion, chopped
3 cloves garlic, minced
1 14oz. can of chopped tomatoes
1/2 tsp red chili powder
2 tsp Garam Masala powder or curry powder
2 tsp turmeric powder
3 tbsp vegetable oil
Salt to taste
Sour cream or plain yogurt
Lime wedge

Directions:

1. Preheat the oven to 400 degrees. Brush the whole eggplant with vegetable oil and bake for about 30-40 minutes or until soft. Let cool.

2. In a large pan, saute the onion. After about 5 minutes, add the garlic and cook together for 1-2 minutes.

3. Then, add the spices, peas, and chopped tomatoes and mix together. Cook together for about 5 minutes on medium heat.

4. In a small bowl, mash together the inside of the baked eggplant. Add the mashed eggplant to the tomato mixture. Cook together for about 5-10 minutes.

5. Adjust the spices. If you want it to be more liquidy, add some vegetable broth to the mixture and let cook more.

6. Serve on top of brown rice with sour cream and a lime wedge!

Olive Bread

Ingredients:

2 1/2 cups white flour
1/2 cup whole wheat flour
2 tsp active dry yeast
1 1/4 cup very warm water
1 tbs sugar
3 tbsp olive oil
2 tsp sea salt
2/3 cup kalamata olives, coursely chopped
2 tbsp rosemary sprigs, chopped

Directions:

1. Proof the yeast with the water and sugar in a small bowl and cover with clingwrap. Let rest for 10 minutes.

2. In a large bowl, mix together the two flours, salt, and rosemary. Add the yeast mixture and the olives at the same time. Begin mixing until it becomes a mound of dough. Transfer to a well floured area and begin kneading the dough until smooth and elastic, about 10 minutes.

3. Place the dough in a well oiled bowl and cover with clingwrap. Let it rest for about 45 minutes to an hour until it doubles in size.

4. Punch down the dough and knead again for about 5 minutes. Place in the same bowl for another 45 minutes to an hour.

5. Preheat the oven to 450 degrees. Place a pan of water in the oven. Carefully place the loaf onto a baking sheet with parchment paper or a bread pan. Brush with olive oil and spices if you want.

6. Bake for 15 minutes at 450 degrees, then at 375 degrees for another 30 minutes. Then it is ready to enjoy!

Potato and Turnip Puree

Ingredients:

3 lbs potatoes, peeled and chopped
6 medium white turnips, peeled and quartered
salt and pepper to taste
4 tbsp unsalted butter
1/2 cup heavy cream

Directions:

1. In a large pot, boil water. Then add the turnips and boil for about 5 minutes. Add the potatoes and boil together for about 25 minutes or until everything is very soft.

2. Once everything is cooked, drain the water. Using an immersion blender, add the butter and cream to the potatoes and turnips and blend everything until it is creamy.

3. Season with salt and pepper and adjust accordingly. This recipe can be done with most any white root vegetables including parsnips, celery root, and rutabega.

Sundried Tomato Stuffed Mushrooms

Ingredients:

1/2 jar sundried tomatoes, chopped
20 baby bella mushrooms, stems pulled out and chopped, caps reserved
1/2 cup shallots, chopped
2 garlic cloves, minced
1/3 cup bread crumbs
1/2 cup ricotta cheese
1 egg yolk
parsley leaves
salt and pepper to taste
olive oil
parmesan cheese

Directions:

1. Preheat the oven to 400 degrees. Lay the mushroom caps face down on a baking sheet and bake them approximately 10 minutes. Remove from the oven and pour off the excess liquid that has gathered.

2. In a small skillet on medium heat, cook the shallots, garlic and mushroom stems. Season with salt and pepper and cook until soft.

3. In a large bowl, mix together the sauteed shallots and mushrooms with the rest of the ingredients.

4. Mound the stuffing in the reserved mushroom caps and bake in a 400 degree oven for about 15-18 minutes.