mexican soup base
mexican caesar dressing
peas & corn
Cookware needed: medium or large saucepan with lid, salad bowl
Measure water (see note below) and keep on hand next to the stove.
Heat a small amount of oil in a saucepan over med-high heat. Season both sides of chicken with salt & pepper. When oil is hot, cook chicken on both sides just long enough to brown the exterior, then transfer to a plate. (You will continue cooking chicken later.)
Add a bit more oil to the saucepan if necessary, and sauté onion until softened. Add mexican soup base and cook stirring constantly for 30 seconds. Add water measured in step 1, stir to combine, and bring to boil. Add chicken to boiling broth and return to a simmer. Cover, reduce heat as needed, and simmer 5-7 minutes, or until the chicken is cooked through. Continue with next steps while chicken is cooking.
Chop cilantro and thinly slice radish, set aside.
Place kale in a salad bowl, add mexican caesar dressing and toss to combine. Taste and season with salt & pepper as needed.
When cooked through, remove chicken from the saucepan using tongs or a slotted spoon. Transfer to a cutting board. Add brown rice, peas & corn to the saucepan and continue to simmer another 5 minutes.
Meanwhile, use 2 forks to shred the chicken and divide between serving bowls.
Taste soup and season with salt & pepper. Ladle into bowls and top with cabbage, a squeeze of lime, radish, and cilantro. Enjoy the salad on the side.
Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, or 9 cups for 6 portions.
cauliflower “cream” sauce
Cookware needed: large saucepan or stockpot, salad bowl, medium or large nonstick skillet, colander
Bring a large saucepan or stockpot of water to a boil.
While you’re waiting for water to boil, pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Rinse and drain white beans. Remove mint leaves from the sprigs and roughly tear. Toss the beans and mint leaves with the vinaigrette, season with salt & pepper. Set aside.
Working with clean hands, combine ground pork with sausage seasoning, salt & pepper. Form into patties.
When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.
Meanwhile, heat a small amount of oil in a nonstick skillet, over medium heat. When pan is hot, add pork patties, and cook about 5 minutes per side, or until cooked through.
While pasta is cooking, heat the cauliflower cream sauce and butter in a nonstick skillet over medium heat until sauce is thickened, about 3-5 minutes.
Once pasta has finished cooking, drain, and add to the skillet with the cauliflower sauce. Season with plenty of pepper, and finish with a sprinkle of chopped parsley and grated pecorino.
Add salad greens to the bowl with beans and toss gently to combine. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.
moroccan spice mix
tomato vinaigrette base
Cookware needed: mixing bowl, baking sheet, salad bowl, medium or large nonstick skillet
Preheat oven to 425.
Slice beef crosswise into ½-inch strips, season with salt & pepper. In a bowl, combine yogurt and spice mix, add beef and toss to coat. Set aside to marinate.
On a baking sheet toss cauliflower with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss and roast another 5-10 minutes.
Meanwhile, pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Thinly slice cucumber. Roughly tear the mint leaves. Add cucumber and mint to the salad bowl. Toss gently to coat with vinaigrette and season with salt & pepper to taste. Top with crumbled feta cheese. Set aside.
When 5 minutes remain on the cauliflower, heat a small amount of oil in a nonstick skillet over med-high heat. When skillet is hot, cook beef in a single layer, 3-5 minutes, turning frequently to brown all sides. Transfer to a plate or cutting board and let rest a few minutes before serving.
Enjoy moroccan beef with roasted cauliflower and cucumber salad on the side.
smokey date jam
Cookware needed: skillet with lid, salad bowl, microwave-safe bowl, mixing bowl, oven-safe nonstick skillet (see note)
Preheat oven to broil. Pour 1/3 cup of into a skillet along with the kielbasa. Cover, bring to a simmer, then reduce to low and steam 10-15 minutes. (Continue with other recipe steps while sausage is steaming.) When sausage is done, drain any remaining water, then cook 2-3 more minutes, browning all sides.
Pour vinaigrette base into the bottom of your salad bowl and add an equal amount olive oil. Whisk or mix with a fork to combine. Add baby kale, toss gently and season with salt & pepper to taste. Top with toasted walnuts.
Slice fingerling potatoes crosswise into ¼-inch slices. Place in a microwave-safe bowl, with 2-3 tablespoons of water. Cover with plastic wrap, and poke a few holes to let steam escape. Microwave 2-3 minutes or until tender, drain.
Crack eggs into a mixing bowl and season generously with salt & pepper. Whisk well then stir in cheddar cheese.
Heat a small amount of oil in an oven-safe nonstick skillet (see note) over medium heat. When oil is hot, add steamed potatoes and sliced leeks. Sauté 5 minutes or until golden. Pour egg and cheese mixture into skillet, stir to combine, then immediately transfer to oven.
Cook under broiler until puffed in center and lightly brown, 1-3 minutes. Insert a knife into the center to test for doneness. If frittata is browning quickly but not cooked through, cover with foil and return to the broiler.
When done, slide frittata onto a plate, or let cool slightly to slice and serve directly from skillet. Enjoy frittata topped with smokey date jam (see note). Serve kale salad on the side.
Note: Use a small skillet for 2 portions, medium for 4-6. Most skillets are oven-safe for a brief amount of time. If yours has a plastic or rubber handle, wrap foil around it to protect. Aren’t sure about putting your pan in the oven? Check the website for an alternative option.
Cookware needed: mixing bowl, medium or large saucepan with lid, foil-lined baking sheet
Preheat oven to 425. In a mixing bowl, combine the chia seed binder with water (see note). Let sit 5 minutes.
Heat a small amount of oil in a saucepan over medium heat. Add almonds and onions and cook, stirring frequently, until almonds are golden and onion is translucent. Add rice to saucepan along with stock base and stir well to coat. Add enough water to come 1/4 to 1/3-inch above the rice. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes, or until all of the water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before serving. Continue with next steps while rice is cooking.
Add ground turkey to the bowl with chia seed binder and season generously with salt & pepper. Use a spoon to mix well. Place rounded scoops of mixture onto one side of a foil-lined baking sheet. (The mixture should yield 3 patties per person.) Drizzle oil on tops and use your hands to pat into logs.
On other side of the baking sheet, toss butternut squash with olive oil, salt & pepper. Place the baking sheet in the oven and set a timer for 10 minutes.
When the timer is up, toss the squash, and give the maple, chili & tahini sauce a quick stir before drizzling it over the squash. Flip the kefta, return baking sheet to oven, and roast another 5-10 minutes or until squash is golden and tender and kefta patties are cooked through.
Just before serving, fluff rice pilaf with a fork, and season with salt & pepper if desired. Divide kefta between plates and spoon a dollop of the yogurt sauce on top. Enjoy squash and rice pilaf on the side.
Notes: When recipe calls for water use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, and 9 tbsp for 6 portions.
dried porcini mushrooms
sliced cremini mushrooms
balsamic vinaigrette base
Cookware needed: large stockpot, microwave-safe bowl, nonstick skillet, salad bowl
Put a large stockpot of water on to boil for pasta. Continue with next steps while you are waiting.
Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. Add water Add water (see note) and microwave for 2 or 3 minutes until boiling. Stir, and let stand 10 minutes. Continue with next steps.
Heat a little olive oil in a nonstick skillet over med-high. Add ground pork, sausage seasoning, salt & pepper, breaking up with a spoon as you cook. When the pork is no longer pink, add fresh cremini mushrooms and onions. Saute 5-7 minutes, stirring occasionally.
After soaking for 10 minutes, remove procini mushrooms from hot water, reserving liquid. Roughly chop porcini mushrooms, and add to the skillet with other ingredients. Add mushroom liquid to the skillet (if you see any grit in the liquid, you can pour through a fine mesh strainer lined with a paper towel). Stir in herb mix and simmer until liquid has reduced and slightly thickened.
When water for pasta is boiling, add a generous amount of salt to season the water. Add pasta and cook 3-5 minutes, or until al dente (gluten free pasta will take longer). Strain pasta, and add to the skillet with mushroom ragout, tossing to combine. If it looks a little dry, add a drizzle of olive oil or a pat of butter.
Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, you can remove some at this point before adding the greens. Toss gently and season with salt and pepper to taste.
Notes: When recipe calls for water use: 2 cups for 2 portions, 3 cups for 4 portions, and 4 cups for 6 portions.
sherry vinaigrette base
five spice mix
Cookware needed: foil-lined baking sheet, salad bowl, medium or large nonstick skillet
Preheat oven to 425. Cut pear into thin wedges and remove any stem/core/seeds. On a foil-lined baking sheet, toss pears & parsnips with olive oil, ground ginger, salt & pepper. Top with thyme sprigs, and roast 10 minutes, then toss and roast another 5 minutes.
While pears and parsnips are roasting, thinly slice kohlrabi. Stack slices and cut across into matchsticks. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. Add kohlrabi, and toss to coat with vinaigrette. Set aside.
When 5 minutes remain on the pears & parsnips, heat a nonstick skillet over med-high heat. Season pork with five spice mix, salt & pepper, then rub with a small amount of oil. When skillet is hot, add pork and cook 2-3 minutes per side. The spice mix will give a deep brown color to the pork. Set pork aside to rest.
Toss the salad greens with kohlrabi and vinaigrette. Season with salt & pepper to taste.
Thinly slice pork and divide between serving plates. Enjoy kohlrabi salad and roasted pear & parsnip on the side.
sherry vinaigrette base
Cookware needed: baking sheet, mixing bowl, medium or large nonstick skillet, salad bowl
Preheat oven to 400. Slice bell pepper into ¼-inch pieces. Toss with onions on a baking sheet, along with olive oil, salt & pepper. Place in the preheated oven, and set a timer for 10 minutes.
Meanwhile, in a mixing bowl, combine ground beef with all or some of chistorra spices (see note) along with a bit of salt & pepper. Use your hands to roll into golf ball sized meatballs. Set aside.
Heat a small amount of olive oil in a nonstick skillet over medium heat. Place meatballs in pan, leaving space between each meatball. Turn every minute or so until all sides have browned thoroughly.
When the 10 minute timer is up, transfer meatballs to the baking sheet with the onions & peppers, continue to roast five minutes or until meatballs are cooked through.
Meanwhile, rinse and drain chickpeas. Use a paper towel to wipe out the pan you used for the meatballs, and add a very small amount of oil. Heat again over med-high heat and add the chickpeas. Season with salt & pepper and sauté about 3-4 minutes, until they begin to turn golden brown.
Pour vinaigrette base into the bottom of a salad bowl along with an equal amount of olive oil. Whisk or mix with a fork to combine. Add spinach, grated carrot, and toasted chickpeas to the bowl. Toss gently.
Divide onions & peppers between plates and top with chistorra-spiced meatballs. Enjoy the spinach salad on the side.
Notes: Chistorra spices are similar to flavors in chorizo — smokey and garlicy, but not very spicy/hot at all.
bell peppers & onion mix
lemony pickled beets
Cookware needed: foil-lined baking sheet, large nonstick skillet with lid, mixing bowl
Preheat oven to 450. Trim the stem end of green beans if needed, then on a foil-lined baking sheet, toss with olive oil, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, sprinkle with almonds, and roast another 5 minutes or until green beans are lightly charred and tender.
Meanwhile, trim stem from eggplant, and cut into 1/3-inch dice.
Heat a small amount of oil in a nonstick skillet over med-high heat. Add ground turkey, and bell pepper & onion mix. Season with salt & pepper, cook 5-7 minutes or until vegetables are tender and turkey is no longer pink.
Reduce heat to medium. Add eggplant & caponata base. Cover and cook 5 minutes, then uncover and simmer about 3 minutes or until most of the liquid has evaporated.
When green beans and almonds are done, toss in a mixing bowl with lemony pickled beets and their liquid. Season with salt & pepper to taste.
Using the same baking sheet, remove foil and place flatbreads in a single layer (use a second baking sheet if needed), poke holes into flatbread using a fork. Bake for 3-5 minutes until golden and toasted on the bottom. Flip the flatbreads, top with turkey & eggplant caponata, sprinkle with goat cheese and return to oven for another 3-5 minutes.
Cut flatbreads in half or into quarters and serve with roasted green bean & beet salad.
leek, carrot & celery mix
red pepper flakes
chicken soup base
Cookware needed: mixing bowl, large nonstick skillet, large saucepan or stockpot (with lid)
Finely chop garlic and measure water (see notes). Set both aside.
In a mixing bowl, combine ground chicken, meatball seasoning, and HALF of the pecorino cheese. Keep a small bowl of water near you, and with wet hands, roll heaping tablespoons of the mixture into meatballs. Continue to keep hands damp to prevent the meat from sticking to your fingers.
Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the meatballs in a single layer (work in batches if necessary) and cook 5-6 minutes, turning occasionally. When browned on all sides, remove skillet from heat. Meatballs will finish cooking in the broth later.
While meatballs are browning, heat a small amount of oil in a saucepan or stockpot over med-high heat. Add leek, carrot, & celery mix and sauté 2-3 minutes or until edges of leek are golden. Add chopped garlic to the saucepan along with a pinch of red pepper flakes (optional). Continue cooking 30-60 seconds longer. Add the water you measured in step 1 and the chicken soup base then cover and bring to a boil over high heat.
When soup is boiling, add pasta and meatballs. Return lid, reduce heat to low and simmer 3 minutes. Add zoodles, return to a simmer and continue cooking until pasta and zoodles are both tender, about 3-5 minutes. To finish, stir in spinach and remove from heat.
Ladle soup into bowls and top with a sprinkle of the remaining pecorino cheese. Enjoy – but please don’t compare to your mom’s chicken soup!
Notes: When recipe calls for water use: 3 cups for 2 portions, 6 cups for 4 portions, 9 cups for 6 portions.