Baked Feta Pasta

Yield: 4 servings

2 pints cherry tomatoes

3-6 cloves garlic

1/4 cup olive oil

salt and pepper

1/2 tsp red pepper flakes

8-ounce block feta cheese

8 ounces dried pasta of choice

1/4 cup fresh basil, chopped

1. Preheat oven to 400°F. Line an oven-safe baking dish with parchment paper.

2. Place cherry tomatoes and garlic cloves in baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.

3. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.

4. Bake for 35 minutes, until the cherry tomatoes burst and the feta cheese melts.

5. While the tomatoes and feta are baking, cook the pasta until al dente. Drain, reserving 1/2-cup of the cooking liquid.

6. Add cooked pasta and basil leaves to the tomatoes and feta, and toss everything to combine. Garnish with more fresh basil and serve warm.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/

Skillet Chicken and Mushrooms

Yield: 6 servings

3 boneless skinless chicken breasts (cut in half horizontally to make cutlets)

1/2 cup all-purpose flour

1/2 tsp garlic powder

salt and pepper

1 tsp olive oil

1/4 cup butter, divided

12 oz mushrooms, thickly sliced

2 shallots, thinly sliced

2 cloves garlic, minced

1/2 cup dry white wine

1 1/2 cup chicken broth

1/2 cup whipping cream

1 tbsp Dijon mustard

2 sprigs thyme

2 tsp cornstarch (dissolved in water or broth)

1. Pat the chicken breast dry with paper towel.

2. In a shallow bowl, combine the flour, garlic powder, salt, and pepper. Dredge chicken in flour mixture, coating both sides.

3. Add olive oil and half the butter to a large skillet over medium heat. Add chicken to the skillet and cook until well-browned, about 5 minutes. Turn and cook another 3-5 minutes. Remove cooked chicken to a plate and cover to keep warm.

4. Add remaining butter to the pan. Once melted, add mushrooms and cook until mushrooms are well-browned.

5. Add shallots and cook until softened.

6. Add garlic and cook for 30 seconds.

7. Add wine to deglaze the pan.

8. Add chicken stock, cream, mustard, and thyme. Bring to a boil and cook for 5 minutes.

9. Stir in the dissolved cornstarch and bring back to a light simmer.

10. Return the chicken to the pan. Simmer for 5 minutes until sauce is thickened and the chicken is warmed through.

https://www.savingdessert.com/skillet-chicken-and-mushroom-wine-sauce/#wprm-recipe-container-20336

Sausage, Beans, and Greens Soup

Servings: 4

1 tbsp olive oil

2 spicy or Italian sausages, casings removed, chopped

1 onion, chopped

2-3 carrots, chopped

1-2 bell peppers, chopped

4 cloves garlic, finely chopped

salt and pepper

1 tbsp thyme

1 tbsp rosemary

1/2 tsp red pepper flakes

4 cups chicken (or vegetable) stock

1 (14-oz) can diced tomatoes

1 large can cannellini beans, rinsed and drained

1 cup greens (eg spinach, kale, cabbage, chard)

optional: 1/4 cup grated Parmesan

1. In a large pot, heat oil over medium heat. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate.

2. Add onion, carrots, peppers, and garlic to pot. Season with salt and pepper. Cook, stirring frequently, until onions are tender, about 8 minutes.

3. Add thyme, rosemary, red pepper flakes, chicken stock, tomatoes, and cooked sausage. Bring to a boil, then reduce heat and simmer until flavours have melded, about 30 minutes.

4. Using a fork, coarsely mash half the beans. Add to pot along with remaining beans. Let simmer 10 minutes.

5. Divide spinach among bowls, then ladle soup over spinach. If using kale or cabbage, add to pot to let cook for a few minutes to soften.

6. Optional: Garnish soup with Parmesan cheese.

https://www.bonappetit.com/recipe/spicy-sausage-and-white-bean-soup

Basil Tahini Dressing

Yield: 1 cup

1/2 cup tahini

1/4 cup basil (loosely packed)

1/4 cup lemon juice

1/3 cup water

2 cloves garlic

1 tbsp olive oil

salt and pepper

1. Combine all ingredients in a blender and blend on high until smooth.

2. Add up to ¼ cup more water to get desired consistency.

https://www.platingsandpairings.com/roasted-broccoli-with-garlic-basil-tahini-sauce/

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/

Mustard Crusted Pork Tenderloin with Apple and Fennel

Servings: 2-3

1 tbsp grainy mustard

2 cloves garlic, minced

1 tsp fennel seeds

salt and pepper

1 pork tenderloin

1 tbsp olive oil

1 leek, chopped

1 fennel, sliced

1 apple, sliced

1 tsp thyme

1. Preheat the oven to 425F. Line a baking dish with parchment paper.

2. In a small bowl, combine grainy mustard, garlic, fennel seeds, and salt and pepper.

3. Place pork tenderloin in prepared baking dish. Evenly spread the mustard mixture over the tenderloin.

4. Roast tenderloin for about 30 minutes, or until just cooked through (145F on a meat thermometer).

5. While pork is roasting, heat olive oil in a skillet over medium heat.

6. Add leek and sauté for 1 minute. Season with salt and pepper.

7. Add fennel slices and sauté for 3 to 4 minutes, until slightly softened.

8. Add apple slices and cook another 3 to 4 minutes, until tender.

9. Add thyme and stir to combine.

10. Slice tenderloin and serve with sautéed vegetables.

https://thefeedfeed.com/mollyjean4/fennel-seed-and-garlic-roasted-pork-tenderloin-with-parsnip-mash-and-autumn-slaw https://www.foodandwine.com/recipes/pork-chops-apple-fennel-and-sage

Lemon Chicken

Servings: 2-4

2 chicken breasts

3 tbsp all-purpose flour

3 tbsp almond flour

salt and pepper

2 tbsp butter (or olive oil or a combo)

4 slices lemon

1/2 onion, diced

2 cloves garlic, minced

1/4 cup white wine (or chicken stock)

1/2 cup chicken stock

1 tbsp lemon juice

2 tbsp chopped parsley

cooked angel hair pasta

1. Butterfly the chicken breasts in half.

2. In a shallow bowl, combine flours with a generous amount of salt and pepper. Lightly coat each piece of chicken on both sides with flour. Tap off any excess.

3. Heat a large skillet over medium high heat and add butter or olive oil. Once hot, add chicken and cook for about 3 minutes per side, or until cooked through. Remove chicken from pan and set aside.

4. To the same skillet, add the lemon slices and cook until they begin to brown and caramelize, about 1-2 minutes per side. Remove from pan.

5. Reduce heat to medium and add another knob of butter or splash of olive oil. Add onions and cook until they begin to soften, about 4-5 minutes.

6. Add garlic and cook for one more minute.

7. Raise heat to high and add white wine, scraping to deglaze the pan. Let reduce by half.

8. Add chicken stock and bring to a boil.

9. Reduce heat to a simmer and add chicken and lemon slices back to pan. Cook for about 2 minutes, or until chicken is heated through.

10. Add lemon juice and parsley and serve over angel hair pasta.

https://thefeedfeed.com/thefeedfeed/one-skillet-lemon-chicken

Mexican Lentil and Bean Stew

Servings: 4

1 tbsp olive oil

1/2 onion, chopped

salt and pepper

3 cloves garlic, minced

1/2 cup long grain brown rice

1/2 cup green lentils

2 cups water (or chicken or vegetable stock)

1 tsp chili powder

1/2 tsp ground cumin

1 tsp red pepper flakes

1 can black beans, rinsed and drained

3/4 cup diced tomatoes (canned or fresh)

1/2 zucchini, small dice

1/2 cup frozen corn, defrosted

1/2 cup salsa

juice of 1 lime

optional garnishes: shredded cheese, chopped cilantro, avocado, sour cream

1. In a large pot, heat the oil over medium heat. Add onion and season with salt and pepper. Cook for 5 minutes until beginning to soften.

2. Add garlic and cook for 1 more minute.

3. Add in the brown rice, lentils, and water (or stock). Bring to a boil, then reduce heat to simmer. Cook for about 35 minutes, or until the lentils and rice are tender. If there's any excess liquid drain it.

4. Add the spices and the remaining ingredients. Increase heat to medium-high and cook for 5 to 10 more minutes until vegetables are tender and everything is heated though.

5. Add lime juice, and garnish with any of the optional garnishes.

https://reciperunner.com/one-pot-cheesy-mexican-lentils-black-beans-and-rice/

Turkey Soup with Couscous and Spinach

Yield: 4 servings

2 tbsp olive oil

1 onion, chopped

2-3 carrots, chopped

2-3 stalks celery, chopped

salt and pepper

2 cloves garlic, minced

1 tsp thyme

1 bay leaf

6 cups turkey stock

3/4 cup pearl couscous

2 cups leftover turkey, chopped

juice of 1/2 lemon

2 cups spinach

1. In a large pot, heat oil over medium heat. Add onion, carrot, and celery. Season with salt and pepper. Cook for 5 to 8 minutes until partially softened.

2. Add the garlic, thyme, and bay leaf and cook another minute.

3. Add the stock (or water) and bring to a boil. Reduce heat to a simmer and simmer for 10 to 15 minutes.

4. Add the pearl couscous. Simmer another 10 minutes until couscous is cooked.

5. Add the turkey and lemon juice. Cook for another few minutes until turkey is warmed through.

6. Add spinach just before serving. Stir to wilt spinach.

7. Taste and adjust seasoning as needed. Remove bay leaf before serving.

https://thefoodiephysician.com/dining-with-doc-tasty-ways-to-use-your/

Teriyaki Salmon Bowl

Yield: 2 servings

1/3 cup teriyaki sauce (recipe below)*

2 salmon fillets (115-170g)

4-8 stalks bok choy

1 cup cooked rice (or noodles)

1 avocado, sliced

2 stalks green onion, thinly sliced

1 tbsp sesame seeds

lime, quartered

Teriyaki sauce:

1/4 cup tamari (or soy sauce or coconut aminos)

1 tbsp maple syrup

2 cloves garlic, minced

1-inch knob of ginger, minced

juice of 1/2 lemon

1 tsp sesame oil

1. If making teriyaki sauce, combine all ingredients in a small bowl and stir together.

2. Place the salmon in a shallow bowl or baking sheet. Pour half the teriyaki sauce over the fillets ensuring each piece is well coated. Let marinate for 15 minutes or up to 2 hours in the refrigerator.

3. Prepare your rice (or noodles).

4. Prepare the bok choy. If they are small, they can be left whole. Otherwise, cut into half (or quarters if very large). Wash thoroughly.

5. Preheat the oven to 400F. Line a baking sheet with parchment paper.

6. Place marinated salmon (skin-side down) onto prepared baking sheet. Add bok choy around salmon.

7. Bake until salmon is cooked through, about 10 minutes (can vary based on thickness of the salmon pieces). The salmon should flake easily.

8. To serve, place cooked salmon and bok choy over rice. Drizzle with remaining teriyaki sauce. Add avocado and garnish with green onion, sesame seeds, and lime.

https://www.eatingbirdfood.com/teriyaki-salmon-bowls/ https://astepfullofyoublog.com/easy-vegan-soba-noodle-bowl-with-maple-sesame-sauce-gluten-free/ https://getinspiredeveryday.com/food/healthier-sheet-pan-teriyaki-salmon/

Butternut Squash Apple Soup

Yield: 3-4 servings

1 small butternut squash, peeled and cubed

1/2 onion, chopped

1 apple (fuji, gala, honeycrisp), cored and diced

4-6 cloves garlic

2-3 tbsp olive oil

1 tsp dried thyme

1/2 tsp chili flakes

1/4 tsp cinnamon

salt and pepper

1/2 can coconut milk

1/2 - 2 cups water, if needed

1/4 cup coconut cream

1/4 cup sunflower seeds

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Place the squash, onion, apple, and garlic onto prepared baking sheet.

3. Drizzle olive oil over vegetables, then sprinkle with the spices.

4. Roast for 30 to 40 minutes, or until vegetables are fork tender.

5. Transfer all roasted vegetables to a blender or food processor. Add coconut milk. Blend until smooth, adding water if needed to reach desired consistency.

6. Garnish with coconut cream and sunflower seeds.

https://thefeedfeed.com/themodernproper/creamy-butternut-squash-and-apple-soup

Sourdough Focaccia

Yield: 1 large loaf

180g starter

310g cool water

1/2 tbsp honey

1 1/2 tsp fine sea salt

3 tbsp olive oil, divided

460g all-purpose flour (preferably King Arthur brand)

2 1/2 tbsp butter, melted

2 cloves garlic, minced

2 tsp dried oregano

1. In a large bowl, mix the starter with water, honey, salt, and 1 tablespoon olive oil.

2. Add flour, and incorporate using hands or a spatula. Once you no longer see bits of dry flour, you can either add it to a stand mixer with the dough hook, and mix on low (speed 2) for 8 to 10 minutes, until the dough starts to pull away from the sides and hold itself. Or you can knead by hand for 10 minutes, until you feel the dough tighten and acquire resistance, pulling away from the sides of the bowl as you work with it.

3. Bulk fermentation: cover the bowl with a very damp cloth and set in a place ideally around 75 degrees. Let rise for about 6 hours, until dough doubles in size and is puffy. You should see some small bubbles on the surface.

4. Stretch and fold four “corners” of the dough, basically on top of itself. Cover again and let rest for 2 1/2 hours at room temperature, or overnight in the refrigerator (up to 12 hours).

5. At this point, brush a 13x8-inch non-stick baking sheet with 1 tablespoon olive oil, distributing all the way to sides of pan.

6. Using lightly oiled hands, gently scrape dough out onto baking sheet. It will look like a big blob. Using your hands, pull the edges out to gently stretch them. Dough should be about 1 to 1 1/2 inches tall. Let rise in a warm spot, covered with another sheet pan that’s upside down (so it has room to rise) for 1-2 hours until it is puffy and bubbly.

7. Preheat oven to 400F. Drizzle remaining tablespoon of olive oil onto the bread, and press your fingertips from your whole hand into the risen dough. Your fingertips should go all the way down through the dough, hitting the pan.

8. Drizzle melted butter over the dough, brushing with a pastry brush, and then sprinkle 2 cloves minced garlic, and 1 teaspoon dried oregano to top of bread.

9. Put pan in oven on middle rack and bake for 10 minutes. Turn oven down to 350F and bake for another 15 minutes, until crust is golden brown and bounces back slightly when you press down on it. Let cool for 15 minutes and eat.

https://heartbeetkitchen.com/2018/recipes/how-to-make-sourdough-focaccia/

Green Bean Casserole

Yield: 3-4 servings

1 cup cashews, plus 1 tbsp for topping

1 cup water

1 lb green beans

8 oz crimini mushrooms

2 or 3 shallots

1 tbsp apple cider vinegar

3 cloves garlic

1/2 lemon

1/2 tsp red pepper flakes

1/2 tbsp nutritional yeast

1 tbsp olive oil

salt and pepper, to taste

1. Soak cashews. Place cashews in a small bowl and cover with water. Ideally, the cashews should soak for 2 to 4 hours in cool water, but 30 minutes in warm water will work.

2. Preheat oven to 350F. Line a baking dish with parchment paper.

3. Prep green beans. Cut the stems off of your green beans, then cut them into uniform bite-size pieces (about 1.5 inches in length).

4. Cook green beans. Bring a large pot of water and a generous pinch of salt to a boil. Add green beans and cook for 5 minutes. Immediately strain and add green beans to an ice bath to stop cooking.

5. Prep the other ingredients. Slice mushrooms. Chop shallots. Smash and remove the skins of your garlic. Cut your lemon in half and juice half.

6. Prepare the cashew cream. Drain and rinse the cashews. Add cashews, water, garlic, lemon juice, and salt and pepper to a blender. Blend until smooth and creamy. Set aside.

7. Cook. In a skillet, heat olive oil over medium heat. Add mushrooms and cook for 4 minutes. Add shallot and red pepper flakes, and cook for another 3 minutes. Add apple cider vinegar to deglaze the pan. Cook for 1 minute then remove the pan from heat.

8. Add in the cashew cream and green beans and stir to combine evenly. Pour into prepared baking dish.

9. Roughly chop the remaining cashews and mix with nutritional yeast. Sprinkle mixture over casserole and bake for 15 minutes.

https://blog.cleanprogram.com/vegan-green-bean-casserole/

Lamb Rogan Josh

Yield: 6 servings

Curry Paste:

1 red bell pepper

2 cloves garlic, peeled and roughly chopped

1-inch piece of ginger, peeled and roughly chopped

1/2 bunch cilantro

1 red chile

2 tbsp tomato paste

3 tbsp olive oil

1 tbsp paprika

2 tsp garam masala

1 tsp ground cumin

1 tsp ground coriander

1 tsp smoked paprika

1 tsp ground turmeric

salt and pepper, to taste

Curry:

1 tbsp olive oil

1 onion, thinly sliced

1-inch piece of ginger, peeled and finely chopped

1 red chile, thinly sliced (seeded if you prefer less heat)

2 bay leaves

2 lbs lamb stewing meat, cut into 1-inch cubes

salt and pepper

1/2 batch of curry paste

1 tbsp balsamic vinegar

1 can diced tomatoes

3 cups stock or water

juice of 1/2 lemon

1/2 bunch cilantro leaves, roughly chopped

plain yogurt, for serving

1. Make the curry paste first. Preheat the broiler or grill to high. Broil or grill the red bell pepper until charred on all sides.

2. Place the blackened pepper into a small bowl, and cover with plastic wrap. Set aside for 15 minutes.

3. Rub off the charred skin. Pry open the pepper and pull out the seeds. Slice into thick strips.

4. Place the peppers and remaining curry paste ingredients into a food processor. Blitz to a smooth paste.

5. Set aside half of the curry paste to use now and save the other half for another use.

6. To make the curry, place a large Dutch oven or heavy pot on medium-high heat. Add olive oil. When hot, add onion, ginger, chile, and bay leaves, and cook until softened, about 10 minutes.

7. Add the lamb, and season with salt and pepper to taste.

8. Add the curry paste and balsamic vinegar. Cook, stirring frequently, for a couple of minutes.

9. Add the tomatoes and stock. Bring to a boil, cover, and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.

10. Stir in the lemon juice and cilantro and season with salt and pepper to taste.

11. Serve with a spoonful of yogurt.

https://thesaucyrabbit.com/jamie-olivers-lamb-rogan-josh-with-baked-rice/

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/

Dahl Soup with Greens

Yield: 4 servings

1 tbsp olive oil

1 small onion, diced

1 tbsp black mustard seeds

2 tsp cumin

2 tsp turmeric

4 cloves garlic, sliced thin

1 small red chile, minced (optional)

2 cups red lentils or yellow mung dhal

8 cups vegetable stock

1 cup coconut milk

2 tsp salt

3 cups baby spinach (or kale), chopped

handful fresh cilantro, chopped

1 avocado, cubed

1. In a large soup pot, heat the oil over medium heat. Add the onions and sauté for a few minutes until aromatic and translucent.

2. Add mustard, cumin, turmeric, garlic, and chile. Allow to cook, stirring constantly to avoid burning, for about 1 minute.

3. Add the lentils, stock, coconut milk, and salt. Bring to a simmer and reduce heat to low. Cook for about 15 to 20 minutes.

4. Remove from heat. Add the chopped greens and stir.

5. Ladle a generous amount into each bowl. Top with cilantro, avocado, and serve with naan.

https://gamechangersmovie.com/recipes/dhal-soup-with-greens/

Green Lentil Soup

Yield: 4 servings

1/4 cup olive oil

1 medium onion, chopped

2 carrots, chopped

4 cloves garlic, minced

2 tsp cumin

1 tsp curry powder

1/2 tsp thyme

1 large can diced tomatoes

1 cup brown or green lentils

4 cups vegetable broth

2 cups water

1 tsp salt

pinch red pepper flakes

ground black pepper, to taste

1 cup collard greens or kale, tough ribs removed and chopped

2 tbsp lemon juice, or to taste

1. In a large pot, heat the olive oil over medium heat. Add the onion and carrot, and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.

2. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds.

3. Pour in the diced tomatoes and cook for a few more minutes.

4. Add in the lentils, broth, water, salt, red pepper flakes, and pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape.

5. Transfer 2 cups of the soup to a blender and purée the soup until smooth. Pour the puréed soup back into the pot.

6. Add the chopped greens and cook for 2 more minutes, or until the greens have softened to your liking.

7. Remove pot from the heat and stir in lemon juice. .

8. Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months.

https://cookieandkate.com/best-lentil-soup-recipe/comment-page-8/

Pozole Verde

Yield: 6 servings

3 cups + 3 cups bone broth

3 cups spinach, loosely packed

1 cup cilantro, chopped 

4 cloves garlic, roughly chopped

1/2 cup green onion, chopped 

1/4 cup fresh lime juice

1 tbsp grated horseradish (optional)

2 tbsp avocado oil

2 cups white sweet potatoes, diced

2 cups pre-cooked chicken, chopped

1 tsp salt, or to taste

optional garnishes: cilantro, avocado slices, lime wedges

1. In a blender, combine 3 cups of broth, spinach, cilantro, garlic, green onion, lime juice, and horseradish. Set aside.

2. In a large soup pot, heat avocado oil over medium heat. Add sweet potatoes and sauté for 5-10 minutes, or until the vegetables are fork soft.

3. Add chicken and salt to the pot and stir. Add 3 cups more of broth and the green broth from the blender. Heat through. Serve with garnishes.

https://autoimmunewellness.com/pozole-verde/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/