Leek and Split Pea Soup

Ingredients:

1 cup green split peas

2 large leeks, cleaned and chopped

1 onion, sliced

3 stalks celery, chopped

4 cups vegetable broth

1 green pepper, chopped

1 tsp garlic powder

1 tsp dried basil

1 tsp cajun seasoning

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a pot, cover the split peas with water and cook on medium high heat until soft, about 25 minutes. 

2. In a separate soup pot, saute the onion, leeks, celery and green pepper with extra virgin olive oil. Cook for about 15 minutes or until soft. 

3. Add the vegetable broth and cooked split peas to the onion and leek mixture. Add the spices and season appropriately.

4. Using an immersion blender, blend the soup until it is very creamy. Taste and adjust spices accordingly.

Vegetarian Ragu Sauce

Ingredients:

1 jar vegetarian pasta sauce
1 can diced tomatoes
1 cup red wine
1 zucchini, minced
1 large onion, minced
3 carrots, peeled and minced
3 stalks celery, minced
3 cloves garlic, minced
1 green pepper, diced
1 bag of fresh spinach
2 cups baby bella mushrooms, sliced
extra virgin olive oil
1 tbsp Italian seasoning
salt and pepper to taste

Directions:

1. In a pot, saute the onion, celery, garlic, carrot, and green pepper together with extra virgin olive oil. Cook on medium heat for about 8-10 minutes.

2. Add the mushrooms and zucchini and cook for another 5 minutes.

3. Add the red wine and cook until liquid reduces down.

4. Pour in the jarred sauce and diced tomatoes. Fresh tomatoes would also be a good addition at this point.

5. Once incorporated, add the spinach and cover. Let cook together for about 10 minutes or until spinach wilts down. Add italian seasoning, salt/pepper and any other spices you prefer (crushed red pepper, garlic powder, cajun seasoning).

6. Serve alongside any favorite pasta shape!

Coconut and Thai Curry Lentil Soup

Ingredients:

1 cup red lentils

3 carrots, peeled and minced

3 stalks celery, diced

2 onions, diced

1 tbsp minced garlic

1 tbsp minced ginger

2 tbsp Thai red curry paste

1 can coconut milk (light variety)

4 cups vegetable broth

2 cups kale, chopped

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large soup pot, saute the diced onions in olive oil. After a few minutes, add the celery and carrots. Cook together on medium heat for about 10 minutes until everything gets soft.

2. Add the garlic, ginger and red curry paste. Saute for about 2 minutes to incorporate the curry paste.

3. Add the coconut milk, vegetable broth, lentils and kale. Keep on high heat until it boils. Then, reduce to a simmer and cover. Let the soup cook for about 20-30 minutes or until the lentils are soft and the soup has reached the desired consistency. 

4. Season with some salt and pepper as needed. 

Beans and Greens

Ingredients:

6 stalks celery, sliced
2 cloves garlic, minced
1 onion, diced
1 bag fresh kale, roughly chopped
1 can cannellini beans, drained and rinsed
4 tbsp soy sauce
extra virgin olive oil
salt and pepper to taste

Directions:

1. In a large pan, saute the celery, garlic, and onion together on medium heat. Cook until beginning to soften.

2. Add the kale and cover the pan. If needed, add 1/2 to 1 cup of water to help the kale begin to wilt. Keep covered so the kale steams down. Cook for about 10 minutes, stirring occasionally.

3. Once the kale has cooked down significantly, add the cannellini beans and soy sauce. Cook together for another 5-10 minutes, or until beans have warmed through. Season with salt and pepper to taste.

Moroccan Chickpea & Spinach Curry

Ingredients:

3 cups chickpeas, precooked or canned

1 package Saffron Road Moroccan Tagine Sauce (found at Whole Foods)

1 bag fresh spinach

1 large onion, sliced

1 carrot, peeled and diced

2 stalks celery, diced

3 cups vegetable broth

extra virgin olive oil

salt and pepper to taste

Directions:

1. In a large pan, saute the onion on medium heat for about 5 minutes. Add the carrots and celery. Cook for an additional 5 minutes.

2. Add the spinach and cook until wilted. Season with salt and pepper to taste.

3. Add the chickpeas and the Moroccan sauce. Stir everything until combined.

4. Add the vegetable broth and turn the heat on high to reduce the sauce. Add additional broth if needed. Cook for about 10 minutes or until it has reached the desired level of sauciness.

5. Enjoy with brown rice or any favorite grain. 

Black Bean and Oats Burger

Ingredients:

1 can black beans, drained and rinsed

½ cup oats, soaked in 1 cup water for 1 hour

1 carrot, finely chopped

1 onion, finely chopped

2 stalks celery, finely chopped

2 cloves garlic, minced

¼ cup chopped frozen spinach

¼ cup whole wheat flour

¼ cup breadcrumbs

¼ cup salsa

1 tsp cumin

1 tsp smoked paprika

salt and pepper to taste

Directions:

1. Drain and rinse black beans in a colander. In a medium sized bowl, mash the black beans, leaving them chunky.

2. Drain the oats and add them to the black beans. Add salsa and spices and mix.

3. In a small pan, sauté the onion, garlic, celery, carrot and spinach on medium heat until soft, about 8 minutes.

4. Add the cooked vegetables to the mixture. Slowly add the flour and breadcrumbs until the mixture becomes a good consistency.

5. Shape the veggie burger patties and dust lightly with additional breadcrumbs.

6. Cook the burgers on a large pan on medium-high heat for about 5 minutes on each side.

7. Serve with any favorite toppings.

Butternut Squash, White Bean & Kale Soup

Ingredients:

1 butternut squash, peeled and cubed
4 cups kale, chopped and ribs removed
1 can white beans, drained and rinsed
4 stalks celery, diced
1 large onion, diced
4 carrots, peeled and diced
3 cloves garlic, minced
1 cup Israeli cous cous or pasta, pre-cooked
6 cups vegetable broth
2 bay leaves
1 tsp smoked paprika
1 tsp cumin
1 tsp oregano
salt and pepper to taste
extra virgin olive oil

Directions:

1. In a large soup pot, saute the onions with olive oil on medium heat for 5 minutes. Add the garlic and cook another 2 minutes.

2. Add the celery and carrot to the soup and continue to cook on medium heat until beginning to get soft.

3. Add the butternut squash and kale to the pot and continue to cook. Season the vegetables with any and all seasonings.

4. Add the vegetable broth, bay leaves, and white beans and season the soup to taste. Cook the soup on a simmer for about 30 minutes or until all vegetables are soft.

5. Add the pre-cooked Israeli cous cous or pasta (any small shape).

6. Enjoy!

• 
  

Chicken Soup

Ingredients:

8 chicken legs

4 carrots, peeled and sliced

2 onions, chopped

4 stalks celery, chopped
2 potatoes, peeled and diced
2 parsnips, peeled and chopped
1 tbsp chicken broth mix
salt and pepper to taste
enough water to cover

Directions:

1. In a large pot, add the chicken legs and enough water to cover them. Bring to a boil and let cook until foam forms on top. Using a large spoon, clear the foam and discard.

2. Add the prepared vegetables to the chicken legs. Dissolve the chicken broth mix in 1 cup boiling water and add to the soup. Cover and cook on medium-low heat for 2-3 hours.

3. Adjust seasonings to taste and serve!

Crock Pot Cajun Red Beans

Ingredients:

1 lb dried kidney beans

1 green pepper, chopped

1 onion, chopped

3 celery stalks, chopped

3 garlic cloves, minced

4 tbsp Cajun seasoning

1 package andouille or turkey sausage, sliced (optional)

3 bay leaves

7 cups water

Directions:

1. In a large Crock Pot, add all ingredients. 

2. Cook on HIGH for 7 hours. Remove the lid and cook for another 30 minutes to thicken the sauce.

3. Serve alongside white/brown rice and top with green onion (optional). Makes 5-6 hearty servings. 

Homemade Applesauce

Ingredients:

6 apples, peeled and cored (any variety that you like)
3/4 cup water
1 tsp cinnamon

Directions:

1. Chop apples into chunks and place into a pot on medium-high heat. Add the water and cover the pot and let sit for 15 minutes or until apples are soft.

2. Using an immersion blender, blend the apples until they have reached the desired consistency. Add the cinnamon to taste.

3. Keep in the refrigerator to enjoy throughout the week!

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.

Breakfast Pizza

Ingredients:

pizza dough
pesto
parmesan cheese
proscuitto
1 egg

Directions:

1. Preheat the oven to 450 degrees.

2. Roll out the dough and spread with pesto. Top with parmesan cheese, proscuitto, and spices.

3. When the oven is ready, crack an egg on the pizza and cook for about 10 minutes. Enjoy!

Decadent Chocolate Tart

Ingredients:

Chocolate Pastry Dough:

1 1/8 cups all purpose flour
1/8 cup sugar
2 tbsp unsweetened Dutch-process cocoa powder
1/4 tsp salt
6 tbsp cold unsalted butter, cut into pieces
1 egg yolk, lightly beaten
1/2 tsp vanilla extract
3 tbsp ice water

Chocolate Filling:

8 oz dark chocolate, cut into pieces
6 tbsp butter, cut into pieces
2 eggs, lightly beaten
1/3 cup heavy cream
1/4 cup sugar
1 tsp vanilla extract

Directions:

1. To make the pastry dough: pulse the flour, sugar, cocoa and salt in a food processor until combined. Add the butter and pulse until mixture resembles coarse meal, about 10 seconds. Add the yolk, vanilla and water and process until mixture begins to hold together. If the dough is dry, add more water.

2. Shape the dough into a disk, wrap in plastic and refrigerate until firm, about 1 hour.

3. Then, roll out the dough and line a tart pan, making sure you press it well into the pan. Prick the dough with a fork and bake in a preheated oven at 340 degrees for about 17-20 minutes. Let it cool.

4. To make the filling: melt the chocolate and butter in a pan over low heat, stirring until smooth. Then remove from the heat and let it cool for 5 minutes.

5. Whisk together the eggs, cream, sugar, and vanilla in a bowl. Whisk the chocolate mixture into the egg mixture until combined.

6. Pour the filling into the cooled crust. Bake until the filling 1 inch from the crust is fully set and slightly puffed and the center is a bit wobbly. This should take about 25 minutes. The center will continue to set as it cools.

7. Top with powdered sugar or serve alongside ice cream and strawberries.