Lasagna Soup

Yield: 4-6 servings

1 onion, diced

2 carrots, diced

2 celery stalks, diced

2 tbsp olive oil

1 tsp oregano

1 tsp basil

1 tsp parsley

1 tsp thyme

1 tsp red pepper flakes

8 cloves garlic, finely chopped

1 lb ground beef (or Italian sausage, or both)

3 tbsp tomato paste

1/2 cup dry red wine

1 can San Marzano tomatoes or 24 oz marinara

6-8 cups beef broth

1 parmesan rind

2 bay leaves

1–2 fresh parsley stems or basil stems

1/2 cup whipping cream

1/2 lbs lasagna noodles, broken into bite-sized pieces

handful of freshly torn basil

salt and pepper, to taste

Ricotta Mixture:

1 cup ricotta

1/2 cup freshly grated Parmesan

1 cup shredded mozzarella

1/4 cup fresh parsley, chopped

pinch of nutmeg

lemon zest

salt and black pepper, to taste

1. In a food processor, pulse onion, carrot, and celery until very fine.

2. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery mixture and cook, stirring often, until the veggies start to soften.

3. Season with salt, pepper, oregano, basil, parsley, thyme, and red pepper flakes.

4. Add the garlic and cook for another 30 seconds.

5. Clear a center in the pot and add the ground beef (and sausage, if using). Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

6. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

7. Add the wine, marinara, broth, parmesan, bay leaves, and herb stems. Bring to a gentle boil.

8. Add in lasagna pieces, reduce heat, and simmer for about 10 minutes, or until al dente, stirring occasionally.

9. While noodles are cooking, in a medium mixing bowl, combine the ricotta, parmesan, mozzarella, parsley, salt, and pepper. Stir until incorporated.

10. Once your noodles are done, turn off heat. Add whipping cream and fresh basil. Add in a few dollops of the ricotta mixture, saving some for topping. Stir to combine and taste for seasonings.

https://www.instagram.com/reel/DO7C3KykhpC/ https://www.instagram.com/reel/DCNIgRis9MC/?hl=en

Pasta e Fagioli

Yield: 4-6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, diced

2 celery stalks, diced

8 cloves garlic, finely chopped

1 tsp oregano

1 tsp thyme

1 tsp red pepper flakes

salt and pepper, to taste

1 lb ground beef

2 tbsp tomato paste

6 cups beef broth

24 oz marinara

1 can white beans, drained and rinsed

1 bay leaf

1 parmesan rind

1 cup ditalini pasta

2 cups kale leaves, ribs removed, finely chopped

juice from 1/2 lemon

1. In a large soup pot, heat oil over medium heat. Add the onion, carrots, celery and cook, stirring often, until the veggies start to soften.

2. Season with salt, pepper, oregano, thyme, and red pepper flakes.

3. Add the garlic and cook for another 30 seconds.

4. Clear a center in the pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

5. Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

6. Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

7. After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

8. Add the chopped kale and let cook for another 2 minutes.

9. Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

https://www.instagram.com/reel/DA7OzhKvxFh/?hl=en

Mediterranean Cod

Servings: 2

1 shallot, diced

1 cup cherry tomatoes, halved

1/2 cup pitted green olives, halved

2 tbsp capers

2 tbsp sherry vinegar (or red wine vinegar)

2 tbsp olive oil, divided

salt and pepper

2 cod fillets (115-170g)

2 tbsp oregano leaves

lemon wedges (for serving)

1. Preheat the broiler. Line a baking sheet with parchment paper.

2. In a medium bowl, combine shallot, cherry tomatoes, olives, capers, sherry vinegar, 1 tablespoon olive oil, and salt and pepper. Toss to combine. Place on prepared baking sheet.

3. Broil for 3 to 5 minutes until tomatoes are starting to soften.

4. In the meantime, drizzle second tablespoon of olive oil over cod fillets and season with salt and pepper.

5. Place fish on baking tray with tomatoes. Broil for 5 to 7 minutes, or until fish is opaque throughout and tomatoes have burst and are blistered in spots.

6. Top with oregano and serve with lemon wedges for squeezing over.

https://www.bonappetit.com/recipe/swordfish-steaks-cherry-tomatoes-capers

Shakshuka

Servings: 2-4

1 tbsp olive oil

1/2 onion, diced

1/2 red bell pepper, sliced

salt and pepper

3 cloves garlic, minced

1 (14-oz) can crushed tomatoes

1/2 tsp ground cumin

1/2 tsp chili powder

1/2 tsp smoked paprika

1/2 tsp oregano

1/2 tsp red pepper flakes

4 eggs

1/4 cup crumbled feta

1/4 cup cilantro, roughly chopped

1. Preheat the oven to 375F.

2. In a cast iron skillet, heat oil over medium heat. Add onion and red bell pepper. Season with salt and pepper, and sauté for 5 minutes until peppers soften.

3. Add the garlic, tomatoes, and spices. Reduce heat and allow sauce to simmer for 10 minutes.

4. Create 4 small wells in the tomato sauce and crack the eggs into the wells.

5. Place skillet into the oven and bake for 10 to 12 minutes until the eggs are cooked to your liking (they will continue to cook when you remove from the oven so don’t overcook).

6. Remove from the oven and top with crumbled feta and garnish with cilantro.

7. Serve with toasted bread or pita if desired.

https://thefeedfeed.com/girlwiththeironcast/classic-shakshuka-with-feta

Prawn Linguine

Servings: 2

1/3-1/2 box linguine

1 tbsp olive oil

10-16 prawns, peeled and deveined

salt and pepper

2-3 cloves garlic, minced

1/2 tsp red chili flakes

1 cup cherry tomatoes, halved

1/3 cup white wine (or chicken stock)

2 tbsp lemon juice

optional: 2 tbsp whipping cream

1 cup greens (eg spinach, arugula, kale)

optional: 2 tbsp parmesan

1. In a large pot of salted boiling water, cook linguine according to the package directions until al dente. Drain, reserving 1/2 cup pasta water.

2. In a large pan, heat oil over medium heat. Add prawns and season with salt and pepper. Cook on both sides until prawns turn pink, about 3 minutes. Remove from pan and reserve on a plate.

3. If needed, add another splash of oil to the pan. Add garlic and chilli flakes and cook until fragrant, about 30 seconds.

4. Add tomatoes and cook until beginning to soften, about 3 minutes. Season with salt and pepper.

5. Add wine and cook until mostly reduced, about 3 minutes.

6. Add lemon juice, and whipping cream, if using. Let simmer another minute or two until sauce is thickened.

7. Add prawns back to the pan with greens. Also add pasta with 1 or 2 tablespoons of reserved pasta water, and toss to coat. If sauce is too thick, add additional pasta water.

8. Optional: garnish with grated parmesan before serving.

https://www.delish.com/uk/cooking/recipes/a30219265/creamy-shrimp-linguine-tomatoes-kale-lemon-zest-recipe/

Mushroom, Tomato, and Greens Frittata

Yield: 2 servings

8 eggs

optional: 1/2 cup milk (or milk alternative)

salt and pepper

1 tbsp olive oil

1/2 onion, diced

1 cup mushrooms, sliced

1 cup cherry tomatoes, halved

1 cup greens (eg kale, spinach, chard, arugula), roughly chopped

1 tsp thyme

optional: 1/4 cup cheese

1. Preheat the oven to 375F. Line a 8- or 9-inch baking pan with parchment paper.

2. Crack eggs into a large bowl. Add milk, if using. Season with salt and pepper. Whisk to combine.

3. In a sauté pan, heat the olive oil over medium heat. Add onions and sweat for 5 minutes, or until translucent and tender.

4. Add mushooms and sauté for 2 minutes.

5. Add cherry tomatoes, greens, and thyme. Stir until greens are just wilted.

6. Place cooked vegetables into prepared baking dish. Pour egg mixture over and gently stir to combine.

7. Sprinkle cheese on top, if using.

8. Bake for 20 to 25 minutes, or until eggs are set.

https://thefeedfeed.com/crowded_kitchen/mushroom-tomato-and-greens-frittata

Chickpea Corn Tomato Curry

Yield: 3-4 servings

1 tbsp coconut oil

1/2 onion, chopped

1 cup cherry tomatoes, halved

1 tbsp chili powder

1 tbsp curry powder

1 tbsp ground cumin

1 tsp red chili flakes

3 cloves garlic, minced

1 14-oz can chickpeas, rinsed and drained

3/4 cup corn

1 can coconut milk

salt and pepper

1 1/2 cup spinach

juice of 1/2 lime

cilantro, roughly chopped

1. In a large pot, heat the oil over medium heat.

2. Once hot, add the onions with a pinch of salt. Sauté for 3 to 5 minutes, or until soft.

3. Add the tomatoes and spices, and cook for 3 minutes, stirring.

4. Add garlic, chickpeas, corn, and coconut milk. Stir to combine. Simmer for about 10 minutes, stirring occasionally.

5. Season with salt and pepper.

6. Add spinach and lime juice and stir until spinach wilts.

7. Garnish with cilantro. Serve over rice.

https://thefeedfeed.com/janetsmunchmeals/chickpea-tomato-curry

Tofu Cashew Coconut Curry

Yield: 4 servings

1 tbsp coconut oil

3 cloves garlic, minced

1 tbsp ginger, grated

1 jalapeño, diced

1 medium sweet potato, diced into 1-inch cubes

1/2 head of cauliflower, cut into small florets (about 2-3 cups)

1 yellow or orange bell pepper, diced

2 carrots, thinly diced or chopped

2 tbsp curry powder

1/2 tsp turmeric

1/2 tsp cumin

1/8 tsp cinnamon

1/2 tsp salt

1 can coconut milk

1/2 cup tomato sauce

1/2 cup vegetable broth

1/4 cup roasted cashews, ground

1 package firm or extra firm tofu, cubed

to garnish: cilantro and extra cashews

1. In a large pot, heat coconut oil over medium-high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.

2. Stir in curry powder, turmeric, cumin, cinnamon and salt.

3. Add coconut milk, tomato sauce, broth, and ground cashews. Stir until smooth.

4. Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender.

5. Serve immediately with cilantro and extra cashews.

https://www.ambitiouskitchen.com/vegetarian-tofu-cashew-coconut-curry/

Southwest Black Bean Stew

Yield: 4-6 servings

1 tbsp olive oil

1 onion, chopped

3-4 cloves garlic, minced

6 crimini mushrooms, sliced

1 potato, diced

1 yam, diced

1 red bell pepper, chopped

1 tbsp chili powder

1 tbsp oregano

2 tsp cumin

salt and pepper

1 can diced tomatoes

1/3 cup tomato paste

1 cup water

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 cup corn kernels

4 cups collard greens, coarsely chopped (or sub other greens)

1 cup loosely packed cilantro, chopped (plus extra for garnish)

avocado, chopped

1. In a large pot, heat olive oil over medium-high heat. When hot, add onion, garlic, and mushrooms, and cook while stirring for 5 to 8 minutes.

2. Add the potatoes, yam, red pepper, and spices. Cook while stirring for another couple of minutes.

3. Add the tomatoes, tomato paste, and water. Bring stew to a boil, then reduce heat to medium-low, cover, and cook for 15 minutes, stirring once or twice.

4. Add the beans and corn and cook for 5 more minutes.

5. Stir in the greens and cook for 5 minutes more, or until the potato and yam are tender.

6. Stir in the cilantro, and garnish with more chopped cilantro and chopped avocado.

https://gamechangersmovie.com/recipes/southwest-stew/

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Tomato Green Olive Salsa

Yield: 1/2 cup

1/4 cup roma tomato, seeded and chopped

2 tbsp green olives, pitted and chopped

2 tbsp capers

1 tbsp green onion, chopped

2 tbsp olive oil

1 tbsp basil, chopped

1 tbsp dill, chopped

1 tbsp lemon juice

salt and pepper, to taste

1. In a bowl, combine all ingredients together.

https://www.pccmarkets.com/recipe/spring-herb-frittata-with-smoked-salmon-and-chevre-caper-basil-caponata/

Jambalaya with Chicken, Sausage, and Prawns

Yield: 6-8 servings

4 chicken thighs, skin on

4 chicken drumsticks, skin on

pinch cayenne pepper

2 tbsp olive oil

2 smoked sausages (such as andouille or chorizo), cut into 1cm thick slices

1 onion, chopped

4 sticks celery, chopped

4 bay leaves

4 sprigs fresh thyme

6 cloves garlic, finely minced

1 fresh red chilli, deseeded and finely chopped

1 large can diced tomatoes

6 cups chicken stock

2 cups long-grain rice

1 green pepper, chopped

1 red pepper, chopped

20 raw prawns, peeled and deveined

1 handful fresh parsley, chopped

1. Season the chicken with salt, pepper, and cayenne.

2. In a large Dutch oven, heat oil over medium heat. Brown the chicken and sausage pieces.

3. Once nicely browned on all sides, add onion, celery, bay leaves, thyme, and salt and pepper. Stir and cook for 8 to 10 minutes, until vegetables have softened.

4. Add garlic and chilli and cook for a minute.

5. Add tomatoes, chicken stock, and rice. Bring to a boil, then reduce heat, cover, and simmer for 45 minutes, until chicken and rice are almost cooked.

6. Add peppers and cook for another 5 minutes.

7. Add prawns and cook for another 3 minutes.

8. Stir parsley through and serve on a big platter.

https://www.jamieoliver.com/recipes/chicken-recipes/chicken-sausage-prawn-jambalaya/

Salmon Moqueca

Yield: 4-6 servings

Fish and Marinade:

1 1/2 pounds salmon fillets

1 can whole tomatoes

1 onion, roughly chopped

1 cup cilantro, chopped

2 cloves garlic

1 Serrano chile pepper, cut in half (with seeds if you want your stew to be pretty spicy)

1/4 cup lime juice

1 tbsp olive oil

1 tsp salt

Stew:

2 tbsp olive oil

1 sweet potato, peeled and diced

1 zucchini, chopped

1 green pepper, chopped

1 red pepper, chopped

1/2 cup water (or fish stock)

1 can coconut milk

1/4 cup green onion, minced

1/2 cup cilantro, chopped

1. Place salmon in a shallow bowl or dish.

2. In the bowl of a food processor, combine the tomatoes, onion, cilantro, garlic, chile pepper, lime juice, oil, and salt. Process until smooth and pour over fish. Allow to marinate for 30 minutes to 1 hour.

3. In a large skillet, heat olive oil over medium heat.

4. Add diced sweet potato and cook for 10 to 15 minutes, adding a little water if needed, until softened.

5. Add zucchini, green pepper, and red pepper, and continue to cook until tender, about 5 to 7 minutes, again adding water to the pan, if needed.

6. Add water and coconut milk. Bring to a boil, reduce heat, and simmer 2 to 3 minutes.

7. Add fish and marinade and gently simmer for 5 to 10 minutes, or until fish flakes easily with a fork.

8. Just before serving, stir in green onion and cilantro. Serve alone or over rice.

https://food52.com/recipes/4574-salmon-moqueca

Chorizo and White Bean Cassoulet

Yield: 4 servings

1 tbsp olive oil

4 links chorizo, cut into chunks

1/2 onion, diced

1 carrot, diced

1 stalk celery, diced

3 cloves of garlic, finely minced

1 small can diced tomatoes

1 tbsp tomato paste

3 cups chicken stock

1/4 cup white wine

1/2 tsp cayenne pepper

1 tsp thyme

1 tsp oregano

1 tsp smoked paprika

4 cups of spinach, chopped (or chard or kale)

1 can cannelloni beans, drained and rinsed

1. In a large pot, heat the oil over medium heat. Add the chorizo and let the chunks brown on each side. Remove from heat and set aside.

2. To the same pot, add the onion, carrot, and celery, and sauté for about 10 minutes, until just browning.

3. Add garlic and sauté another minute.

4. Add the tomatoes, tomato paste, chicken stock, white wine, and spices. Add the browned chorizo back to the pot. Bring to a boil and reduce heat to low. Simmer 15 minutes uncovered.

5. Add the spinach and beans and stir to wilt spinach and warm beans.

http://spanishsabores.com/2013/12/17/chorizo-and-white-bean-stew-with-spinach/

Braised Chicken with Artichokes and Olives

Yield: 4-6 servings

2 kg chicken pieces

8 cloves garlic, thinly sliced

1 cup white wine

1/4 cup olive oil, divided

1 tsp thyme leaves

1 tbsp tomato paste

1 tsp herbes de Provence

1 tbsp fennel seeds

2 cups chicken stock

6 plum tomatoes, halved

1 stalk celery, finely diced

1 onion, diced

1 small jar artichoke hearts, drained

1/2 cup pitted green olives

1. In a large bowl, combine chicken with add the garlic, wine, 2 tbsp oil, and thyme. Season with salt and pepper, and mix until completely coated. Cover and chill for at least a few hours, but preferably overnight.

2. In a large Dutch oven, heat 1 tbsp oil over medium-high heat. Scrape marinade off the chicken pieces back into the bowl. Fry the chicken in batches until the skin is golden and crisp. Remove the chicken from the pan and pour off the oil.

3. Place the pan back on the heat, and add the tomato paste, herbs, fennel seeds, chicken stock, tomatoes, and remaining marinade. Bring to a boil, then simmer gently for 20 mins.

4. Preheat oven to 325F.

5. Nestle the chicken pieces back into the dish. Scatter over the celery, onions, and artichokes. Bring up to a simmer, pop the lid on, then transfer to the oven and cook for 1 hour.

6. Remove the lid and stir in the olives. Season to taste and leave everything to settle for 15 mins before serving straight from the dish.

https://www.bbcgoodfood.com/recipes/chicken-provencal-olives-artichokes

Tomato and Thyme Cod

Yield: 4 servings

1 tbsp olive oil

1 onion, chopped

3 cloves garlic, minced

400g can chopped tomatoes

1 tsp maple syrup

few sprigs thyme

1 tbsp tamari

4 cod fillets (or another white flaky fish)

1. In a medium pot, heat oil over medium heat. Add onion, and cook for 5 to 8 mins, until lightly browned.

2. Add garlic and cook for 1 minute.

3. Stir in chopped tomatoes, maple syrup, thyme, and tamari. Bring to a boil, then reduce heat and simmer for 10 minutes.

4. Gently add cod fillets into the sauce. Cover and gently cook for 8 to 10 mins, until the cod flakes easily.

https://www.bbcgoodfood.com/recipes/5939/tomato-and-thyme-cod

Lasagna

Yield: 8 servings

Sauce:

1 tbsp olive oil

1 lb sweet (or hot) Italian sausage

1 lb lean ground beef (or ground turkey)

1 onion, finely chopped

5 cloves garlic, crushed

1 tsp fennel seeds

1 tsp dried basil

1 tsp dried oregano

salt and pepper

1 large can crushed tomatoes

1 can tomato paste

2 jars tomato sauce

Ricotta Mix:

1 1/2 cups ricotta

2 eggs

1/2 cup spinach, chopped

2 tbsp fresh parsley, chopped

2 tbsp fresh basil, chopped

2 tbsp mozzarella, grated

1 clove garlic, minced

salt and pepper

To assemble:

1 pound lasagna noodles

2 cups spinach, chopped

1 lb mozzarella, grated

1 cup four cheese mix, grated

1/4 cup Parmesan, grated

1. In a large pot, heat olive oil over medium heat. Add meat and cook until completely cooked through. Set aside, but do not drain the fat.

2. Add onion and garlic and cook for 5 minutes, or until softened.

3. Add spices and stir. Cook for another minute.

4. Add crushed tomatoes, tomato paste, and tomato sauce. Stir well and bring to a simmer. Reduce heat to low and simmer for 1 to 3 hours, stirring occasionally.

5. Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 5 minutes, then drain and discard water. Noodles should be pliable but still crunchy inside.

6. In a small mixing bowl, combine ricotta with eggs, spinach, basil, parsley, mozzarella, garlic, salt, and pepper. Refrigerate until ready to assemble lasagna.

7. Preheat oven to 375F. Lightly grease a deep aluminum 9x13 roasting pan.

8. To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/2 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese and 1/2 the spinach. Place 4 noodles on top. Spoon 2 cups meat sauce over noodles. Place 4 noodles on top. Spread remaining ricotta mixture on top of noodles. Top with 1/4 of four cheese mix and remaining 1/2 of the spinach. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella, four cheese mix, and Parmesan cheese. Cover loosely with aluminum foil.

9. Bake in preheated oven for 45 minutes. Remove foil, and bake an additional 25 to 30 minutes. May need to broil at the end to allow cheese to brown. Serve hot.

https://thestayathomechef.com/amazing-lasagna-recipe/

Spinach Stuffed Chicken Breasts

Yield: 4 servings

1⁄2 cup sun-dried tomatoes (or sub oven-roasted tomatoes), thinly sliced

1⁄2 cup dairy-free soft cheese alternative or goat cheese

2 tbsp fresh thyme, chopped

salt and pepper, to taste

2 tbsp olive oil, divided

2 cups baby spinach

4 chicken breasts

1. Preheat oven to 375°F. Line a baking sheet with parchment paper. 

2. In a small bowl, combine sun-dried tomatoes with cheese, thyme, salt and pepper. Set aside.

3. In a sauté pan, heat 1 tablespoon oil over medium heat. Add spinach and stir until wilted. Cool spinach, and chop. Combine with cheese-tomato mixture.

4. Carefully slice chicken breasts two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-quarter of filling into each pocket. Leave room for pocket to close, do not overstuff.

5. In a sauté pan, heat remaining tablespoon oil over medium heat. Sear chicken breasts on both sides until golden brown.

6. Place breasts on prepared baking sheet. Roast in oven 12-15 minutes, until cooked though.

https://www.allergicliving.com/recipes/main-chicken-breasts-spinach-stuffed/

Red Lentil Bolognese Sauce

Yield: 6 cups

1 tbsp olive oil

1 shallot, minced

4 cloves garlic, minced

2-3 medium carrots, finely shredded

salt and pepper

4 cups marinara sauce (or tomato sauce)

1/2 tsp red pepper flake

1 tsp dried basil

1 tsp dried oregano

1 tbsp coconut sugar (or maple syrup)

1/2 cup water

3/4 cup red lentils (rinsed and drained)

1. In a large pot over medium heat, heat olive oil. Add shallot and garlic and sauté for 2 to 3 minutes, stirring frequently, until slightly softened and fragrant. Turn down heat if browning.

2. Add carrots and salt and pepper and stir. Cook for 3 to 4 minutes more.

3. Add marinara sauce, red pepper flake, basil, oregano, coconut sugar, water, and lentils. Increase heat slightly and bring mixture to a simmer, then reduce heat to low and continue cooking until lentils are tender, stirring occasionally, about 20 minutes. Add a bit more water if mixture gets too thick.

4. Serve sauce over noodles of choice. Sauce will keep in the refrigerator up to 3 days or in the freezer 1 month.

https://minimalistbaker.com/zucchini-pasta-with-lentil-bolognese/

Chapli Burgers

Yield: 4-6 servings

1 lb ground beef

1/2 small yellow onion, minced

1 roma tomato, finely chopped and drained of juice

2 tbsp pomegranate seeds

1 clove garlic, finely grated

1 tbsp ginger, finely grated

1/2 jalapeño, seeded and minced

1/2 tsp red pepper flakes

1 tsp garam masala

1 tsp cumin powder

1 tsp coriander powder

1/4 cup cilantro, finely chopped

1 egg

salt and pepper

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large mixing bowl, combine all the ingredients. Using your hands, knead mixture gently until combined.

3. Divide mixture into 6 balls, and flatten into patties. Place onto prepared baking sheet.

4. Bake for 20 minutes, or until cooked through.

5. Serve immediately on toasted buns with herbed yogurt.

https://cooking.nytimes.com/recipes/1019435-chapli-burgers