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.
Ingredients
2 cups all-purpose flour
½ cup cornmeal
1½ tsp. baking powder
¾ cup unsalted butter, softened
1¼ cups granulated sugar
4 eggs
1 cup whole milk
4 tsp. orange zest
2 tsp. vanilla
½ cup unsalted butter
⅓ cup packed brown sugar
1½ tsp. vanilla
1 Tbsp. fresh thyme leaves, plus sprigs for garnish
1 large orange or 2 small oranges, sliced ⅛ inch thick
Directions
1. Preheat oven to 350°F. For batter: In a medium bowl stir together the flour, cornmeal, baking powder, and 1 tsp. salt. In a large bowl beat the ¾ cup butter with a mixer on medium to high for 30 seconds. Add granulated sugar. Beat 1 minute or until fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each until combined. Alternately add the flour mixture and milk, beating on low between each addition until just combined. Stir in the orange zest and the 2 tsp. vanilla; set aside.
2. Heat a 12-inch cast-iron skillet over medium heat for 1 to 2 minutes. Add the ½ cup butter. Stir the butter around until melted and the bottom of skillet is coated. Whisk in the brown sugar, 1½ tsp. vanilla, and ⅛ tsp. salt. Bring to boiling; boil 1 to 2 minutes or until thickened and caramelized. Stir in the thyme leaves. Remove from heat. Lay the orange slices in one even layer in the bottom of the skillet. Spoon batter over oranges; spread evenly.
3. Bake 45 to 50 minutes or until top is golden and knife inserted near center comes out clean. Cool in skillet 5 minutes. Invert onto a serving plate; transfer any fruit stuck in skillet to cake. Cool 20 minutes. Garnish with thyme sprigs. Makes 8 servings.
Ingredients
½ small zucchini (3 oz.)
1 small stalk broccoli (about 3 oz.), stem trimmed and peeled, florets broken apart
1 small carrot (3 oz.)
2¼ cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ cup cold unsalted butter, cut into small pieces
⅔ cup shredded extra-sharp cheddar
1 cup plain whole milk Greek yogurt
1 Tbsp. unsalted butter, melted Flaked sea salt
Directions
2. In a large bowl stir together the remaining flour, the baking powder, baking soda, 1 tsp. salt, and ½ tsp. black pepper. With a pastry blender or your fingers, cut in the butter until the pieces resemble coarse crumbs. Fold in the vegetable mixture and the cheese. Gently stir in the yogurt until the mixture is moistened. In the bowl gently knead until it comes together as a dough.
3. Transfer the dough to a lightly floured surface. Pat the dough to a 1¼-inch thickness. Using a 2½-inch diameter cookie cutter or glass, cut dough into rounds, flouring cutter between each cut. Repeat with scraps.
4. Arrange biscuits in a 12-inch cast-iron skillet. Bake 15 to 18 minutes or until golden. Brush with melted butter. Sprinkle with sea salt. Cool slightly before serving. Makes 9 biscuits.
Ingredients
2 Tbsp. olive oil
4 thin slices prosciutto (2 oz.)
1 lb. radishes with tops,* trimmed and halved (or quartered if large)
⅓ cup thinly sliced shallots
3 cups baby arugula or baby kale*
1 Tbsp. cider vinegar
Directions
1. In a 12-inch cast-iron skillet heat olive oil over medium heat for 1 to 2 minutes. Place prosciutto slices in the skillet; cook 3 minutes or until crisp on both sides. Transfer to paper towels to drain; cool and break into small pieces.
2. Add the radishes cut side down to the skillet. Cook, covered, over medium heat 8 minutes. Uncover; stir in shallots and cook 2 to 3 minutes more or until radishes and shallots are tender and browned.
3. Remove from heat. Toss in the arugula and, if using, radish tops. Cover; let wilt 1 minute. Drizzle with vinegar; season with ½ tsp. salt and ¼ tsp. black pepper. Top with prosciutto. Makes 6 servings. *Tip: If your radish greens are in good shape (vibrant green and free of holes), rinse, dry, and use in combination with baby arugula or baby kale.
Ingredients
⅓ cup reduced-sodium soy sauce or tamari sauce
2 Tbsp. toasted sesame oil
2 Tbsp. sesame seeds
1 Tbsp. grated fresh ginger
4 cloves garlic, minced
1 3½ to 4-lb. whole chicken
1 lb. new yellow or red potatoes, scrubbed and halved (quartered if large)
⅓ cup reduced-sodium chicken broth (optional)
2.Tbsp. coarsely chopped parsley
Directions
1. Preheat oven to 425°F. In a small bowl whisk together soy sauce, 1 Tbsp. of sesame oil, sesame seeds, ginger, garlic, and 1 tsp. freshly cracked black pepper; set aside. Pat chicken dry; season with ¼ tsp. salt. Fold legs up over breast. Tie legs together with 100% cotton kitchen string. Twist wing tips under back.
2. Heat a 12-inch cast-iron skillet over medium-high heat until very hot, 3 to 5 minutes. Add remaining sesame oil to skillet; heat 30 seconds. Place chicken breast side down in the skillet; sear 3 minutes or until golden and crusty. Turn chicken over and sear 3 minutes more. Remove skillet from heat.
3. Scatter potatoes around chicken. Pour the soy sauce mixture over chicken and potatoes. Roast 1 hour 15 minutes to 1 hour 30 minutes or until a thermometer inserted in the thighs registers 175°F, stirring potatoes and spooning the skillet drippings over chicken once or twice during cooking. If sauce evaporates during roasting, add broth. Remove skillet from oven. Cover chicken; let rest 5 minutes. Sprinkle potatoes with parsley before serving. Makes 6 servings.
Ingredients
1 large fennel bulb, trimmed (reserving fronds), halved, cored, and cut into ¼-inch-thick wedges
6 celery stalks (inner leaves reserved), peeled and cut into
2-inch pieces
4 green onions, trimmed (reserve dark green tops), halved lengthwise, and cut into
2-inch pieces
2 Tbsp. olive oil
1 Tbsp. butter
4 cloves garlic, minced
½ cup reduced-sodium chicken broth
2 Tbsp. lemon
Directions
1. Coarsely chop 2 Tbsp. each fennel fronds, celery leaves, and dark green onion tops. Combine in a small bowl; set aside
2. In a 12-inch cast-iron skillet heat olive oil and butter over medium-high heat for 2 to 3 minutes. Add fennel, celery, and garlic. Cook, stirring occasionally, 8 to 10 minutes or until tender. Season with ½ tsp. salt
3. Reduce heat to medium. Add chicken broth and green onions. Cover and cook 8 minutes. Uncover; cook 2 minutes more or until most of the broth has evaporated.
4. Drizzle with lemon juice, and season with ¼ tsp. black pepper. Sprinkle with frond mixture. Makes 4 to 6 servings.
Ingredients
- 1- 1 1/2 pounds asparagus
- 1 1/2 cups chopped leeks, white to light green only
- 1 clove garlic
- 2 tablespoons unsalted butter
- 1 1/2 cups vegetable broth
- 1/2 pint heavy cream
- 1/2 teaspoon dried herbs de Provence
- 1 squeeze of lemon
- Salt and pepper to taste
- 1/4 cup thinly sliced cremini or shitake mushrooms
- 1 tablespoon chopped fresh Italian parsley
- 1/2 teaspoon lemon zest
- 1-2 tablespoons unsalted butter
Directions
- Heat the butter in a medium saucepan or small pot over medium heat and add the leeks and garlic. Sauté until the leeks are soft and somewhat golden.
- Add the asparagus and the vegetable broth and simmer covered for about 10-15 minutes or until the asparagus is tender. Puree ¾ of the vegetable mixture in a blender, vitamix or food processor until smooth. If you want a completely smooth soup go ahead and blend all the vegetables.
- Add the puree back to the pot and then stir in the herbs de Provence crushing it between your fingers as you add it. Then stir in the heavy cream and just a squeeze of lemon. Heat the soup on low, without bringing it to a boil or simmer, and then season to taste with salt and pepper.
- Take the soup off the heat and let it sit covered while you prepare the Gremolata.
- In a sauté pan heat the butter and when it’s hot and frothy add the mushrooms. Let them “toast” in the butter and once they are soft and slightly toasty take the pan off the heat and gently toss with the parsley and lemon.
- Ladle the soup into bowls and garnish with the Mushroom Gremolata. Serve immediately.
- This soup is lovely served room temperature during the summer months. Pair with a crisp, dry white wine.
Ingredients
- 1 cup black-eyed peas, uncooked (or 2 cups cooked)
- 1 bay leaf (if using uncooked peas)
- Salt and Pepper, to taste
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- 2 leeks, chopped
- 2 tablespoons cornstarch
- 6 cups vegetable stock, divided
- 1 pound red potatoes, cut into 1/2-inch pieces
- 1/2 pound pork sausages, cooked then sliced into 1/2-inch pieces
- 1/2 pound red cabbage, shredded
- 1/2 cup heavy cream
- Smoked paprika, to garnish
Directions
- If starting from uncooked black-eyed peas: Soak peas overnight in a large bowl of water. Drain water and transfer peas to a pot. Cover with at least 1 inch of water. Add bay leaf and a healthy dose of salt and cook for 30 to 40 minutes, until peas are tender and soft. Drain and set aside. If using cooked black-eyed peas: Rinse peas, then drain and set aside.
- Heat olive oil in a large Dutch oven. Add garlic and leeks and cook for 3 to 4 minutes, stirring often.
- In a small bowl, combine cornstarch and 1/4 cup stock. Whisk until cornstarch dissolves. Pour cornstarch mixture into Dutch oven and cook for 1 to 2 minutes over medium heat. Add remaining 5 3/4 cups stock, potatoes, and sausage. Season with salt and pepper, bring to a boil, then lower heat and simmer for 20 minutes uncovered.
- Add cabbage and black-eyed peas to pot and cook for an additional 10 minutes. Stir in cream and cook for 4 to 5 minutes more. Remove from heat, ladle into bowls, and top with smoked paprika to serve.
