Ingredients
- 2 stalks broccoli (about 1¼ pounds), florets and tender stems chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 red bell pepper, chopped
- 4 cloves garlic, smashed
- 1½ teaspoons chopped fresh oregano
- ½ cup dry white wine
- 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
- ¾ cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Directions
1. Preheat the oven to 450˚. Toss the broccoli with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
3. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.
4. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.
Ingredients
- 1 24 oz. jar tomato basil sauce
- 12 lasagna noodles uncooked
- 1 egg beaten
- 15 oz. ricotta cheese
- 10 oz. frozen chopped spinach – thawed and squeezed dry
- 1 c. shredded mozzarella cheese
- 1/4 c. grated parmesan cheese
Directions
- Preheat oven to 350 F.
- Spray a 13×9 inch baking dish with cooking spray. Add 1/2 c. tomato basil sauce and spread evenly over the bottom of the baking dish.
- Cook lasagna noodles until al dente – according to pasta instructions.
- Combine all remaining ingredients, except tomato sauce in a bowl.
- Rinse cooked lasagna until cooled. Spread 1/4 c. cheese mixture over each lasagna noodle and roll up. Placing rolled lasagna seem side down into the baking dish.
- Cover with remaining tomato basil sauce and bake 30-35 minutes.
Ingredients
- 1 lb. sliced assorted mushrooms
- 2 T olive oil
- 3 garlic cloves minced
- 1 c. heavy cream
- 2 oz. gorgonzola crumbled
Directions
- Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
- Add garlic and cook, stirring, until softened, 30 seconds.
- Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
- Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
- Off the heat, stir in gorgonzola until creamy; season with salt and pepper.
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.
