Ingredients
- 1 shallot sliced
- 6 T olive oil
- 3 T capers
- 1 7 oz. can oil-packed tuna broken into chunks
- 14 oz cherry tomatoes
Directions
- Cook shallot in 3 T. olive oil in a large skillet over medium heat until softened, 4 minutes.
- Add capers; cook 1 minute.
- Add cherry tomatoes; cook, stirring, until the tomatoes burst, 5 minutes. Smash with a spatula, then stir in tuna, breaking it into chunks.
- Toss with 12 ounces cooked spaghetti and 3 tablespoons olive oil, adding up to ¾ cup pasta-cooking water to loosen the sauce; season with salt and pepper.
Ingredients
• 5 assorted color bell peppers • 8 plum tomatoes • 3 cloves garlic sliced • 3 T olive oil • 1/2 c fresh basil • 1 t. Kosher salt
Directions
- Broil bell peppers and cored plum tomatoes, turning, until charred, 15 minutes; let cool.
- Peel the peppers and cut into strips; peel and chop the tomatoes. Cook garlic cloves in 3 tablespoons olive oil in a pot over medium heat until beginning to brown, 3 minutes. Add the roasted peppers, tomatoes and any collected juices, 1 teaspoon kosher salt and a few grinds of pepper. Bring to a simmer, cover and cook, stirring occasionally, until saucy, 15 minutes.
- Toss with 12 ounces cooked fusilli, adding up to ½ cup pasta-cooking water to loosen the sauce. Off the heat, stir in ½ cup torn basil and season with salt and pepper. Serve drizzled with olive oil.
Ingredients
1½ pounds Yukon Gold potatoes, cut into 1-inch chunks
Kosher salt
12 ounces ground beef chuck
12 ounces sweet Italian sausage meat
⅓ cup breadcrumbs
1 large egg, lightly beaten
2 cups low-sodium chicken broth
Freshly ground pepper
6 tablespoons unsalted butter, cut into pieces
12 ounces sliced mixed mushrooms
1 tablespoon all-purpose flour
1 cup dry Marsala wine
1 cup fresh parsley, chopped
Directions
1. Put the potatoes in a saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce to a simmer; cook until tender, 20 minutes. Drain and return to the saucepan.
2. Meanwhile, preheat the broiler. Combine the beef, sausage, breadcrumbs, egg, ½ cup chicken broth, ½ teaspoon salt and a few grinds of pepper in a medium bowl; mix with your hands until combined. Form into 12 meatballs (about 2 inches) and arrange on a rimmed baking sheet. Broil until browned, about 7 minutes.
3. Meanwhile, melt 1 tablespoon butter in a large pot or Dutch oven over high heat. Add the mushrooms, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, until the mushrooms are softened, about 8 minutes. Sprinkle in the flour and stir to coat. Stir in the wine and bring to a boil. Add 1 cup chicken broth and return to a boil, then reduce the heat to medium high and add the meatballs. Simmer, stirring occasionally, while you mash the potatoes.
4. Add the remaining 5 tablespoons butter and ½ cup chicken broth to the potatoes and mash. Season with salt and pepper. Stir the parsley into the meatball mixture. Serve with the potatoes.
1 tbsp fresh lemon juice
2 tbsp olive oil
1 yellow onion, chopped
2 cups cremini mushrooms, quartered
2 cups shiitake mushrooms, stemmed and quartered
¾ tsp sea salt
2 cloves garlic, minced
2 tbsp unsalted tomato paste
1 tsp ground caraway
½ cup dry white wine
1 cup low-sodium vegetable broth
2 tsp paprika
½ tsp ground black pepper
¼ cup chopped fresh dill, divided
8 oz whole-grain bow-tie pasta
Directions
1. In a blender, combine cashews, lemon juice and ½ cup hot (not boiling) water. Blend until smooth, scraping down sides. Set aside.
2. In a large skillet on medium, heat oil. Add onion and sauté, stirring frequently, until softened, about 4 minutes. Add mushrooms and salt and sauté until liquid is evaporated and mushrooms begin to brown, about 3 minutes. Add garlic and sauté until fragrant, about 45 seconds.
4. Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook al dente according to package instructions. Drain and divide among plates. Top with mushroom mixture, dividing evenly. Sprinkle with remaining 1 tbsp dill.
Ingredients
2 cloves garlic, minced
2 tsp peeled and minced fresh ginger
4 green onions, thinly sliced + additional for garnish
7 oz shiitake mushrooms, thinly sliced
6 cups low-sodium vegetable or chicken broth
¼ cup reduced-sodium soy sauce or tamari
¼ cup rice vinegar
1 tbsp toasted sesame oil
1 tsp raw honey, or to taste
1 tsp sriracha sauce, or to taste Ground black pepper, to taste
1 Ib medium shrimp, peeled and deveined (NOTE: Medium shrimp are ideal, but if you can only find large shrimp, they can be halved.)
2 large eggs, beaten
Directions
1. In a medium pot on medium, heat avocado oil. Add garlic, ginger and onions and sauté until fragrant, 1 minute. Add mushrooms; sauté until softened, about 3 minutes.
2. Add broth, cabbage, soy sauce, vinegar, sesame oil, honey, sriracha and pepper. Bring to a boil and simmer for 2 minutes. Add shrimp and simmer until cooked through, about 3 minutes.
3. Whisk soup and pour in eggs, whisking constantly. Divide soup among bowls and garnish with additional onions.
1 4-lb butternut squash (or 2 2-lb squashes), halved lengthwise and seeded
3 tbsp organic unsalted butter
1 tbsp pure maple syrup
2 small carrots, halved crosswise
1 small yellow onion, thinly sliced
6-7 cups low-sodium vegetable or chicken broth, divided
1½ tsp sea salt + additional to taste Optional garnishes: toasted unsalted pumpkin seeds, cilantro, Greek yogurt
Directions
2. Meanwhile, preheat oven to 350°F. In a roasting pan, place squash halves cut side up. Divide butter and maple syrup evenly between squash cavities. Arrange carrot and onion around squash. Pour 1 cup broth in pan and cover tightly with foil. Bake for 2 hours. Set aside until cool enough to handle.
3. Scoop squash flesh from skins and transfer to a stockpot. Add carrots, onions, cooking liquid from pan, drained chiles, 5 cups broth and salt. Stir well and bring to a boil. Reduce heat to a simmer, uncovered, for 10 minutes.
4. With an immersion blender, purée soup until smooth. Add 1 cup additional broth if you prefer a thinner soup. Add additional salt as needed. Serve with optional garnishes (if using).
This bowl with soul contains beans and corn, two staples of south-of-the-border recipes, but also keeps things light and fresh with cubed avocado and thinly sliced radishes.
Ingredients
1 tsp dried oregano
2 dried ancho chiles, stems and seeds removed
3 dried guajillo chiles, stems and seeds removed
½ yellow onion, chopped
3 cloves garlic, chopped
¼ tsp ground cumin
½ tsp ground cloves
2 tbsp extra virgin olive oil
4-6 cups low-sodium chicken broth
1¾ cups cooked pinto beans
1¾ cups frozen and thawed corn Optional garnishes: cubed avocado, sliced radishes, lime wedges and cilantro
Directions
1. Season chicken with oregano, ¾ tsp salt and black pepper. Set aside.
2. In a saucepan, place dried chiles and cover with water (at least 1 cup). Bring to a boil, reduce to a simmer and cook for about 10 minutes, or until very soft.
3. To a blender, transfer chiles with ¾ cup liquid from saucepan and add onion, garlic, cumin, cloves and ½ tsp salt; purée until smooth.
Ingredients
1½ cups cooked chickpeas or 1 15-oz BPA-free can, drained and rinsed, patted dry
1½ tbsp coconut oil
Pinch sea salt
¼ tsp ground cumin
½ tsp ground cinnamon
Pinch ground ginger
SOUP
2 tbsp coconut oil
2 stalks celery, diced
1 carrot, diced
1 yellow onion, diced
1¼ tsp ground turmeric
(TRY: Simply Organic Ground Turmeric Root)
¾ tsp each ground ginger and cinnamon
1/2 tsp ground cumin
Pinch ground black pepper
1 18-oz jar unsalted diced tomatoes (with juices)
2 sweet potatoes, peeled and diced (about 1 lb)
6 cups low-sodium chicken or vegetable broth, or as needed
2 cups diced or shredded cooked chicken
¼ cup each chopped fresh cilantro and flat-leaf parsley
3 cups lightly packed fresh spinach leaves
1 lemon, cut into wedges
Directions
1. Prepare chickpeas: Preheat oven to 400°F. Place chickpeas on a parchment-lined baking sheet; remove any loose skins. Roast for 20 minutes. Add 1½ tbsp oil and pinch salt; toss. Return to oven; roast for 15 to 20 minutes more, until golden brown. (If a few pop, that’s OK!)
2. Turn oven off. Toss chickpeas with ¼ tsp cumin, 1/8 tsp cinnamon and pinch ginger. Return to oven with door closed and heat off for 1 hour, or until crunchy. Set aside to cool.
3. Meanwhile, prepare soup: In a medium stockpot on medium, heat 2 tbsp oil. Add celery, carrots and onion. Cook until tender, about 6 minutes. Add turmeric, ¾ tsp each ginger and cinnamon, ½ tsp cumin and black pepper and cook 1 minute, stirring. Add tomatoes and 1 tsp salt. Cook until fragrant, about 2 minutes.
4. Add potatoes and broth and bring to a boil. Reduce heat to low and simmer, covered for 20 to 25 minutes, until potato is tender.
5. Add chicken, cilantro and parsley and heat through, 2 to 3 minutes. Add additional broth to thin out as desired; season with additional salt as needed. Stir in spinach. Top servings with chickpeas and serve with lemon wedges.
Ingredients
12 oz extra-firm organic tofu, cut into 1-inch cubes
1 tbsp reduced-sodium tamari
1 eggplant, cubed
1 large carrot, diced
1 large yellow onion, diced
3 cloves garlic, minced
1 tbsp ground turmeric
1 tsp each ground cumin, ginger and coriander
½ tsp each red pepper flakes and ground cinnamon
1 red bell pepper, diced
1/4 small green cabbage, chopped
1½ cups ½-inch-cubed mango
2 green onions, thinly sliced
¼ cup chopped fresh cilantro
SAUCE
1 lime, zested and juiced
½ cup natural unsalted peanut butter
3 tbsp pure maple syrup
1 tsp sea salt
Directions
1. In a large sauté pan on medium-high, heat oil. Add tofu and cook for about 4 minutes per side, until tofu is crispy. Drizzle tamari over tofu. Continue to cook for about 1 minute, or until tamari has been absorbed.
2. Add eggplant, carrots, yellow onion and garlic. Sauté for 5 minutes or until onion and garlic are translucent and fragrant.
4. Meanwhile, to a jar with a lid, add sauce ingredients plus 4½ cups water and shake until completely combined (or whisk together in a bowl).
5. Reduce heat to medium and add sauce, bell pepper and cabbage to curry. Cook for 5 to 7 minutes, stirring occasionally. Add mangos and heat through, about 3 minutes.
6. Divide among servings and top with green onions, peanuts and cilantro.
Lemon juice and zest brighten up this easy-to-make lentil soup. The beet green crisps are optional but highly recommended – they add a deliciously salty note to the whole bowl.
Ingredients
3 tbsp extra-virgin olive oil
3 large carrots, diced
1 large yellow onion, diced
4 cloves garlic, minced
4-5 sprigs fresh thyme
6 ½ cups low-sodium vegetable broth + additional to taste
1½ cups red or yellow lentils, picked over and rinsed
¾ tsp sea salt + additional to taste Ground black pepper, to taste
1½ tsp fresh lemon zest + ¼ cup fresh lemon juice
BEET GREEN CRISPS
1 bunch beet greens or ½ bunch
Swiss chard (NOTE: Make sure to dry well after rinsing. We like to keep the stems on; however, you can trim stems o. leaves and just roast leaves if desired.)
2 tsp coconut oil, melted
¼ tsp sea salt
Directions
1. In a medium pot on medium, heat olive oil. Add carrots and onion and cook, stirring until tender, about 6 minutes. Add garlic and thyme and cook for 1 to 2 minutes until fragrant.
3. Meanwhile, prepare crisps: Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
4. In a large bowl, toss greens and coconut oil, rubbing into both sides of leaves. Arrange in a single layer and sprinkle with ¼ tsp salt. Bake for 5 minutes; turn over and bake for 5 minutes more, or until dry and crispy. (NOTE: If your oven runs hot, check greens after 3 minutes to avoid burning.)
5. Divide soup among bowls and break up Beet Green Crisps over top.
dianemdaugherty 