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.
When pasta water is boiling, add a generous amount of salt, then add spaghetti and cook for 8-10 minutes or until al dente.
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 pepper, and finish with a sprinkle of chopped parsley and grated pecorino.
Add salad greens to the bowl with beans and toss gently to mix. Drizzle with additional olive oil if needed. Season with salt & pepper to taste.
Preheat oven to broil. 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.
While potatoes are cooking, crack eggs into a mixing bowl and season generously with salt and pepper. Whisk together, and 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 once 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.
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.
Please be aware that while we try to get them all, there may be some pits in the date jam!
dried porcini mushrooms
cremini mushrooms (sliced)
balsamic vinaigrette base
Cookware needed: large stockpot, microwave-safe bowl, medium to large nonstick skillet, salad bowl
Put a large stockpot of water on to boil for pasta. Continue with next steps, while waiting for water to boil.
Rinse dried mushrooms to remove any grit, and place in a microwave-safe bowl. 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 small amount of olive oil in a nonstick skillet over med-high heat. Add fresh cremini mushrooms and onions. Saute 8-10 minutes, stirring occasionally.
After soaking for 10 minutes, remove porcini 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, remove some before adding the greens. Toss gently and season with salt & 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.
creamy tahini soup base
toasted sesame & kale crunch
Cookware needed: large saucepan or stockpot (with lid), mixing bowl, microwave-safe bowl, microplane or box grater
Place squash cut-side down and slice crosswise into ½-inch pieces. (The skin is tender and completely edible.)
Place squash and carrots in the bottom of a large saucepan or stockpot. Cover with water (see notes), place a lid on top and bring to a boil over high heat. Once boiling, reduce heat as needed and simmer vegetables for 5-10 minutes or until completely tender.
When squash and carrots are done, turn off the burner. Transfer the creamy tahini soup base into a small mixing bowl. Ladle some of the cooking water from the vegetables into the mixing bowl and whisk or stir well to combine, adding more water until you have a thin consistency.
Pour the soup base mixture back into the saucepan or stockpot with the water and vegetables. Stir gently to combine. Taste the broth and add salt & pepper if desired. Cover to keep warm.
Transfer brown rice to a microwave-safe bowl and heat in 30-second intervals until hot.
Divide brown rice and kale between serving bowls, then ladle the soup over the top.
Finish each bowl with a little grated lime zest (see notes), a squeeze of lime, and a sprinkle of toasted sesame & kale crunch.
When recipe calls for water, use: 2.5 cups for 2 portions, 5 cups for 4 portions, 7 cups for 6 portions
To remove lime zest use a microplane, or small side of a grater to remove just the bright green part of the peel.
bell pepper & onion mix
lemony pickled beets
Cookware needed: foil-lined baking sheet, medium or 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 bell pepper & onion mix, and season with salt & pepper. Sauté 5 minutes, stirring occasionally.
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 flatbread, top with 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 and beet salad.
Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. 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. Continue with next steps while quinoa is cooking.
In a mixing bowl, combine seasoned chia seed binder with water (see note). Set aside at least 5 minutes.
On a foil-lined baking sheet, toss carrots with olive oil, cumin, salt & pepper. Once oven has heated, roast for 10 minutes, then toss, and roast another 5-10 minutes.
Add cooked quinoa and cauliflower rice to the bowl with the chia seed binder. Mix thoroughly to combine, season generously with salt & pepper, and use your hands to form patties (about 2 per person).
Heat enough oil to coat the bottom of a nonstick skillet over med-high heat. When oil is hot, place patties into the skillet in one layer (work in batches if necessary). Cook, turning once, 2-4 minutes per side, or until crispy on the exterior and heated through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
Pour lemon 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, remove some before adding the arugula. Toss gently and season with salt & pepper to taste.
Finish quinoa patties with a dollop of herbed-lemon yogurt. Enjoy roasted carrots and salad on the side.
Notes: When mixing water with chia seed binder use: 3 tbsp for 2 portions, 6 tbsp for 4 portions, ¾ cup for 6 portions.
french green lentils
citrus vinaigrette base
chorizo spice blend
Cookware needed: medium or large saucepan (with lid), medium or large nonstick skillet
Place lentils in a saucepan and cover with water by about 1 or 2 inches. Bring to a boil over high heat. Cover, reduce heat as needed and simmer about 20 minutes or until lentils are tender.
Meanwhile, thinly slice radish.
Once lentils are tender, drain any excess water.
Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and sauté until onion becomes soft and lightly golden, about 2-3 minutes.
Meanwhile, 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, remove some before adding the arugula, sliced radish, pickled onion and feta. Toss gently and season with salt & pepper to taste.
Add chorizo spice blend and lentils to the skillet. Stir to coat lentils with spices and continue to cook 1-2 minutes or until spices are fragrant. Season to taste with salt and remove from heat.
Just before serving, heat tortillas. If you have a gas stove, you can place tortillas directly over the burner and turn with tongs. Don’t step away…they char quickly. Alternatively, warm in a dry skillet, or in the microwave.
Fill tortillas with chorizo-spiced lentils. Top tacos with some of the arugula salad and enjoy any remaining salad on the side.
kung pao sauce
bell pepper mix
chili flakes (optional)
Cookware needed: mixing bowl, small or medium saucepan, medium or large skillet
Rinse and drain chickpeas. Place in a mixing bowl along with the kung pao sauce. Stir to coat the chickpeas, and set aside to marinate, stirring the mixture from time to time.
Place quinoa in a saucepan, and add enough water to come ¼-inch above the quinoa. Bring to a boil, cover and reduce heat to the lowest setting. Simmer 10-15 minutes or until all of the water is absorbed.
Meanwhile, thinly slice scallion. Dice bell pepper into ½-inch pieces. Set both aside.
When quinoa is done remove from heat, keep covered, and let sit at least 5 minutes before adding the sliced scallion and fluffing with a fork. Keep covered while you cook the chickpeas.
Heat a small amount of oil in a skillet over med-high heat. When oil is hot, add onion and diced bell pepper. (If you’d like the dish to be extra spicy, add a big pinch of red pepper flakes at this point.) Cook stirring occasionally until onion is tender and beginning to brown at edges. Reduce heat to medium and add chickpeas to the skillet along with kung pao sauce, taking care to scrape all the sauce out of the bowl. Add water (see notes). Continue to cook, stirring occasionally until chickpeas are heated through. Taste and season with salt if needed.
Divide quinoa between serving bowls and top with kung pao chickpeas. Finish with a sprinkle of peanuts. Enjoy!
Notes: When adding water to the skillet with the kung pao chickpeas, use the following amounts: ¼ for 2 portions, ½ cup for 4 portions, ¾ cup for 6 portions.
onion & bell pepper mix
lemon dressing base
Cookware Needed: medium or large nonstick skillet with lid, salad bowl
Heat a small amount of oil in a nonstick skillet (medium for 2 people, large for 4-6 people) over med-high heat. When oil is hot, add the onion & bell pepper mix. Cook 3-5 minutes, stirring occasionally or until vegetables are tender and golden around the edges. Meanwhile chop garlic, and set aside.
When onion & bell peppers are tender, add spice mix to the skillet and cook for another minute. Next, add tomatoes, chopped garlic, and chili flakes (to taste). Reduce heat to medium, cover, and simmer 10 minutes.
While shakshouka sauce is cooking, place kale in a large bowl, and add lemon dressing base. Drizzle in a good amount of olive oil, and add a generous sprinkle of salt. Give the kale a gently massage…literally! Knead the kale with your hands, until it becomes soft. (The volume will also drastically decrease.) Top with almonds and pecorino.
Once sauce has simmered 10 minutes, taste for seasoning and add salt if desired. Begin to crack eggs into pan. You can make a shallow nest for each egg in the sauce…just be sure the egg isn’t touching the bottom of the pan. Cover, and leave to cook over medium heat until desired doneness – about 3 minutes for soft runny yolks or 5 minutes for well done.
When serving be careful to scoop all the way under the egg. Enjoy the kale salad on the side.
Notes: “Shakshouka” is a popular Israeli dish that can be enjoyed for breakfast, lunch, or dinner. Similar dishes can be found all over the globe – huevos rancheros in Mexico, pisto manchego in Spain, and ratatouille in France.
Cookware needed: medium or large nonstick skillet with lid, large skillet
There are a few things that need to be quickly prepped before you get started:
Wash rainbow chard and give it a quick shake to dry. Remove leaves from the chard stems—do not discard the stems. Slice leaves into ½-inch ribbons and stems into ¼-inch slices.
Rinse and drain the black-eyed peas.
Slice garlic as thinly as possible.
Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add the holy trinity mix and cook until softened and slightly golden, about 5 minutes.
Add spice mix to the skillet and stir to coat vegetables. Stir in the black-eyed peas and brown rice. Reduce heat to low, and cook until heated through, stirring occasionally. If the mixture seams dry, add 1-2 tablespoons of water. Season with salt to taste. Remove from heat, cover and keep warm.
Heat a small amount of oil in a second skillet over med-high heat. When oil is hot, add rainbow chard stems and cook 5 minutes or until softened. Add sliced garlic and rainbow chard leaves, cooking quickly until leaves begin to soften. Stir in the sweet & sour vinegar mix, cooking another 30 seconds. Season with salt & pepper to taste.
Serve the Hoppin’ John alongside the greens, or on top of them.
Note: Hoppin’ John is a traditional southern dish, often eaten on New Years day to bring good luck.