Creamy Potato Salad

Yield: 6-8 servings

3 pounds Yukon gold or red potatoes, cut into 3/4-inch cubes

2 tbsp apple cider vinegar

1 1/4 cup mayonnaise

1/3 cup relish

1 tsp celery salt

1 tsp Dijon mustard

4 hard-boiled eggs, diced

2 stalks celery, diced

1/2 small red onion, thinly sliced

salt and pepper, to taste

smoked paprika, to garnish

1. In a large pot, place the diced potatoes and cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Drain the potatoes in a colander, then return the potatoes to the pot. Drizzle evenly with the vinegar and let potatoes rest for 20-30 minutes, or until cool enough to handle.

3. Meanwhile, in a medium bowl, whisk together mayonnaise, celery salt, dijon mustard, and relish.

4. Once the potatoes are cool, add the mayo mixture, diced eggs, celery, and onion. Toss gently until evenly combined.

5. Taste and season with salt and pepper and garnish with smoked paprika.

6. Transfer the potato salad to a serving bowl, cover, and refrigerate for 1-2 hours to chill. Serve chilled, or refrigerate in a sealed container for up to 3 days.

https://www.gimmesomeoven.com/best-potato-salad/

Keema Madras (Lentil and Potato Curry)

Yield: 4 servings

1/3 cup red lentils

3/4 cup potatoes, cubed

salt and pepper

1/2 tsp cinnamon (or 1-inch cinnamon stick)

1 tsp fennel seeds

1 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp poppy seeds

1 tsp rice flour

1/2 tsp sage

1 tbsp coconut oil

1/2 onion, finely chopped

3 cloves garlic, finely chopped

6 curry leaves

2 medium tomatoes, diced

2 tbsp shredded coconut

1/3 cup walnuts, chopped

1/3 cup shredded carrots

garnish: cilantro, pepper flakes, lime juice

1. In a saucepan, add red lentils, potatoes, 2 cups water, and a good pinch of salt. Cook uncovered over medium heat until potatoes are tender, 12 to 15 minutes. Do not drain.

2. Heat a skillet over medium heat. Toast spices for 2 to 3 minutes.

3. Add onion, garlic, and curry leaves, and cook until translucent, stirring occasionally.

4. Meanwhile, blend the tomatoes with coconut and a few spoonfuls of water until smooth.

5. Add the blended tomato coconut mixture to the skillet and cook over medium until it thickens and oil starts to leave the mixture, 5 to 7 minutes.

6. Add the carrots and walnuts and cook for 2 minutes.

7. Add the cooked lentils and potatoes with the cooking liquid (should be about a half cup or so). Reduce heat to medium-low, cover and cook for 5 to 7 minutes.

8. Garnish with cilantro, pepper flakes, and lime juice. Serve with rice, flatbread or dosas.

https://gamechangersmovie.com/recipes/keema-madras/

Tempeh and Potato Curry

Yield: 4 servings

8 oz tempeh

1 cup diced tomatoes

2 tbsp tomato paste

1 tbsp lime juice

1 tbsp coriander

1 tbsp sesame seeds

1/2 tsp cumin seeds

1/2 tsp fennel seeds

1/2 tsp paprika

1/2 tsp red pepper flakes

1/4 tsp fenugreek

1/4 tsp garam masala

salt and pepper

1 tbsp coconut oil

1/2 medium onion, chopped

4 cloves garlic, minced

1/2-inch ginger, grated

1 potato, cubed

1 can coconut milk

cilantro and lemon for garnish

1. Steam the tempeh for 12 minutes. Set aside.

2. In a blender, combine tomato, tomato paste, lime juice, and all spices and seeds. Blend until smooth.

3. In a large pot, heat the oil over medium heat. Add onion, garlic, ginger, and a good pinch of salt, and cook until translucent.

4. Crumble the steamed tempeh and add to the pot. Cook for a minute to brown some edges.

5. Add the blended tomato and spice mixture. Mix well and cook over medium heat until the sauce is drying out and sticking to the tempeh (around 7 to 10 mins).

6. Add the potato and coconut milk. Mix well to incorporate, cover and cook for 15 minutes or until the potatoes are cooked through and the sauce has thickened a bit.

7. Garnish with cilantro and a dash of lemon. Serve with flatbread, naan, or rice.

8. The dish will keep in the refrigerator for up to 3 days.

https://gamechangersmovie.com/recipes/tempeh-cauliflower-potato-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/

Corn Chowder

Yield: 4-6 servings

1 cup onion, chopped

1/4 cup celery, chopped

2 cloves garlic, minced

2 cups corn kernels

1 1/2 cups potatoes, cubed

3/4 cup red bell pepper, chopped

2 tsp salt

1 tsp black pepper

1 tsp thyme

1/4 tsp red pepper flakes

3 cups chicken broth (or vegetable broth)

3 tbsp all purpose flour (optional)

chives or green onion for garnish

1. Add all ingredients (except garnish) to the slow cooker.

2. Cover and cook on high for 4 hours, or on low for 8 hours.

3. Take 2 cups of the soup and blend in a high-speed blender until smooth. Add back to the rest of the soup and stir to combine.

4. Serve with chives or green onions.

https://www.bakedbyrachel.com/slow-cooker-summer-corn-chowder/

Herbed Potato Salad

Yield: 6 servings

2 pounds small red potatoes, sliced into 1/4-inch rounds

1 tbsp salt

1/4 cup olive oil

1/3 cup flat-leaf parsley, roughly chopped, plus 2 tbsp for garnish

1/3 cup green onion, roughly chopped, plus 2 tbsp for garnish

2 tbsp lemon juice

2 tsp Dijon mustard

2 cloves garlic, roughly chopped

freshly ground black pepper, to taste

3 stalks celery, chopped

1. In a large pot, combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife, about 5 to 6 minutes.

2. Reserve 1/4 cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.

3. In a small food processor or blender, combine olive oil, parsley, green onion, lemon juice, Dijon mustard, garlic, and pepper. Process until the herbs and garlic have been chopped into little pieces. While running the food processor, pour in the reserved cooking water and process just until blended.

4. Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. Let the potatoes rest for ten minutes, gently tossing every few minutes.

5. Add the celery to the bowl, along with parsley and green onion to garnish. Toss again. Season generously to taste with salt and pepper.

6. Serve immediately. This salad is best served within a few hours, but will keep in the refrigerator for about three days.

https://cookieandkate.com/herbed-potato-salad-recipe/

Cabbage and Potato Hash with Poached Eggs

Yield: 2 servings

2 cups new potato

1 tbsp olive oil

1 cup green cabbage, finely chopped

2 spring onions, finely sliced

1 tbsp chives, finely chopped

2 eggs

75g smoked salmon

1. Cook the potatoes in a pan of boiling water until tender, then drain. When slightly cool, roughly chop and squash the potatoes.

2. In a non-stick frying pan, heat the oil over medium heat. Sweat the cabbage and the spring onions in the pan for 2 minutes.

3. Add potatoes and chives to the pan. Cook for 4 to 5 minutes, then flip over and cook for a further 4 to 5 minutes.

4. Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

5. To serve, divide the hash between two plates, place the smoked salmon and poached eggs on top, and grind black pepper on top, to taste.

https://www.bbcgoodfood.com/recipes/poached-eggs-smoked-salmon-and-bubble-squeak

Chicken Sausage Sauerkraut Soup

Yield: 4-6 servings

2 smoked sausages, diced

2 chicken thighs

1 onion, finely chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 cup hard cider

1 jar sauerkraut, drained and rinsed briefly

8 cups chicken broth

1 cup potatoes, cubed

3 sprigs fresh thyme

salt and pepper

1. Heat a large soup pot over medium-high heat. Add the sausage and cook until the sausage is caramelized and the fat is rendered, 4 to 6 minutes.

2. Add the chicken thighs, onion, and celery and cook, stirring occasionally, until vegetables are soft and lightly browned, about 4 minutes.

3. Add the garlic and cook, stirring, for 1 minute.

4. Add the cider and cook until almost completely reduced.

5. Add the sauerkraut, broth, thyme, salt, and pepper and bring to a boil. Reduce the heat to a low simmer and cook, stirring occasionally, about 15 minutes.

6. Add potatoes and cook another 15 minutes, or until chicken is cooked through and potatoes and sauerkraut are tender.

https://www.cookingchanneltv.com/recipes/sauerkraut-soup-with-sausage-3645568

Salmon Chowder

Yield: 4-6 servings

2 tbsp olive oil

1 onion, chopped

4 cloves garlic, minced

2 stalks celery, chopped

2 carrots, chopped

1 parsnip, chopped

1 potato, chopped

1 litre water

1 tbsp apple cider vinegar

1 tbsp thyme

1 bay leaf

salt and pepper

2 salmon fillets, skin and bones removed, cut into 1-inch chunks

1 cup coconut milk

1 tbsp lemon juice

3 green onions, thinly sliced

1. In a large pot, heat the oil over medium heat. Add onion and cook for 5 minutes, stirring.

2. Add the garlic, celery, carrots, parsnip, and potato. Cook another 5 minutes, stirring, until the vegetables are lightly browned.

3. Add the water, vinegar, thyme, bay leaf, and salt and pepper to the pot. Bring to a boil. Reduce heat to low, cover, and cook for 30 minutes or until the vegetables are tender.

4. Place 2 cups of the soup in a blender, leaving the carrots behind, if possible as not to turn the soup orange. Blend until smooth, then add the purée back to the soup.

5. Add the salmon chunks and coconut milk to the soup and cook for a few minutes, just until the soup is piping hot (do not let the soup boil).

6. Add the lemon juice. Garnish with green onions before serving.

https://autoimmunewellness.com/from-scratch-salmon-chowder/

Curried Cauliflower, Carrot, and Potato

Yield: 4 servings

1 tbsp coconut oil

1 small onion, chopped

3 cloves garlic, minced

1 tsp ground cinnamon

1 tsp ground ginger

2 tsp ground turmeric

3 carrots, chopped

2 potatoes, chopped

1 small head cauliflower, chopped

1 tsp grated ginger

salt and pepper

1/2 cup water

1 bunch cilantro, chopped

1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic, cinnamon, ginger, and turmeric. Cook about 5 minutes or until the onions are translucent.

2. Add the carrots and potato. Cook for another 5 minutes.

3. Add the cauliflower, ginger, and salt and pepper and mix well.

4. Add the water and bring to a simmer, then cover and cook for 15 minutes, or until the vegetables are soft.

5. Garnish with chopped cilantro.

https://autoimmunewellness.com/aloo-gobi/

Potato Breakfast Hash

Yield: 4 servings

1 lb thin-skinned yellow potatoes, diced into 1/2-inch chunks

2 tbsp olive oil

4 tsp smoked paprika

2 tsp chili powder

1 tsp salt

1/2 tsp freshly ground black pepper

1/2 tsp garlic powder

1/4 tsp cayenne (optional)

1/4 tsp dried oregano

1/4 tsp ground cumin

1/8 tsp ground cloves

1/8 tsp ground coriander

chopped cilantro, for serving

1. In a large pot, boil potatoes in lightly salted water 5 to 6 minutes, or until just barely cooked through. Potatoes should be firm, not fork tender. Drain and return potatoes to the pot as it cools, allowing remaining moisture to evaporate.

2. In a large skillet, heat olive oil over medium heat. Add potatoes and cook, stirring occasionally, until lightly browned and tender, about 8 to 10 minutes. Remove to a medium bowl.

3. In the meantime, place all spices in a small bowl, and whisk to combine.

4. Sprinkle seasoning over potatoes and toss gently until potatoes are coated with seasoning.

5. Garnish with chopped cilantro before serving.

https://www.allergicliving.com/recipes/homemade-potato-and-chorizo-hash/

Potato Salad with All the Peas

Yield: 3-4 servings

1 shallot, thinly sliced

1/4 cup red wine vinegar

8 small new potatoes

1 cup shelled fresh peas

1 cup snap peas, cut in half down the center

1 cup snow peas, chopped

salt and pepper

1 cup pea shoots

1 cup sprouts

extra dill to garnish

1. Place the sliced shallots in a small bowl and cover them with the red wine vinegar. Let the shallots soften up until ready to serve.

2. Place the potatoes in a small pot and cover with cold water. Place on the stove over medium heat and bring to a boil. Simmer until potatoes are just tender, about 15 minutes. Drain the potatoes, run some cold water over them, and set aside to cool for a few minutes. Cut the cooled potatoes into quarters.

3. In a large bowl, combine quartered potatoes, shelled peas, snap peas, snow peas, and sliced shallots. Season with salt and pepper. Toss gently to combine.

4. Garnish with pea shoots and sprouts and extra dill. Drizzle creamy dill dressing over top.

http://thefirstmess.com/2013/06/19/a-real-mess-of-peas-recipe/

Potato, Asparagus, and Bean Spring Salad

Yield: 4 servings

2 cups mini potatoes

1 bunch asparagus, woody ends trimmed

1 handful green beans, ends trimmed

1 can white beans, drained and rinsed

1 stalk celery, fine dice

4 radishes, thinly sliced

1/4 cup green onion, thinly sliced

1/4 cup flat leaf parsley, finely chopped

Dressing:

1 medium shallot, finely diced

3 tbsp sherry vinegar

1 tbsp capers

1 tsp grainy mustard

salt and pepper, to taste

1/3 cup olive oil

1. Place the potatoes in a medium pot and cover with cold water. Bring the water to a boil, then lower heat to a simmer and cook potatoes until they are just tender, about 13 to 16 minutes. Drain and allow them to cool slightly.

2. Fill the pot with water again and bring to a boil. Add a pinch of salt. Cut the asparagus and green beans into bite-sized pieces and add them to the saucepan. Separately boil vegetables until tender, about 2 to 3 minutes. Drain the vegetables and place them in an ice bath or run them under cold water to shock them and stop the cooking process.

3. To prepare the dressing, in a small bowl, combine all dressing ingredients except olive oil. While whisking, slowly drizzle the olive oil into the bowl. Whisk until you have a unified dressing.

4. Once you can handle the potatoes, cut them into quarters and place them in a large bowl. Add the blanched asparagus and green beans. Add the white beans, celery, radish, green onion, and parsley as well. Stir to combine.

5. Toss salad with dressing. Serve immediately or store in a sealed container in the refrigerator for up to 3 days.

http://thefirstmess.com/2018/05/02/favourite-picnic-salad/#more-9733

Greek Roasted Lemon Potatoes

Yield: 4 side servings

4 large yellow potatoes, cut into wedges

2 tbsp olive oil

1/2 cup water

juice of 2 lemons

1 tsp oregano

1 tsp thyme

salt and pepper

1. Preheat oven to 450F. Line a roasting pan with parchment paper. Pan should be large enough to fit potatoes in a single layer.

2. Toss potatoes with olive oil, water, lemon juice, oregano, thyme, salt, and pepper. Place into prepared pan.

3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through baking for even browning. Add water if all the liquid has been absorbed.

https://www.marthastewart.com/436596/greek-lemon-roasted-potatoes

Roast Potato, Asparagus, and Lentil Salad

Yield: 4-6 servings

Salad:

1 cup green lentils (or du Puy lentils)

2 medium yellow potatoes, diced
2 medium red potatoes, diced

2 bunches asparagus, ends broken off and chopped

1 shallot, thinly sliced

2 tbsp olive oil, separated

2 tbsp dill, chopped
salt and pepper

Dressing:

2 tbsp grainy mustard

2 tbsp dijon mustard

1/4 cup olive oil

3 tbsp lemon juice

salt and pepper

1. Preheat oven to 425F. Line two large baking sheets with parchment paper.

2. Place potatoes on one baking sheet and drizzle with 1 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, or until tender, turning once halfway through cooking. 
3. Place asparagus on the other baking sheet and drizzle with another tablespoon of oil. Sprinkle with salt and pepper. Roast for 7 to 10 minutes or until tender. 

4. Meanwhile, place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer about 15 to 20 minutes, or until tender. Be careful not to overcook. Drain and set aside.

5. In a large bowl, combine roasted vegetables with the lentils and gently toss to combine.

6. Prepare the dressing by whisking all of the dressing ingredients together. 

7. Pour half of the dressing onto the salad and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

http://ohsheglows.com/2014/04/25/roasted-potato-and-asparagus-lentil-salad-with-tangy-mustard-lemon-dressing/

Moroccan Chickpea Stew

Yield: 4-6 servings

1 tbsp coconut oil

1 medium onion, diced

2 tsp cinnamon

2 tsp ground cumin

2 tsp ground coriander

1 tsp chili flakes

2 cloves of garlic, finely minced

4 dates, pitted and chopped

2 medium carrots, chopped

1 large sweet potato, peeled and chopped
1 small potato, peeled and chopped

1 can crushed tomatoes (preferably fire-roasted)

3 cups vegetable stock 

1 yellow pepper, chopped
1 zucchini, chopped

2 cups chickpeas

1 cup kale, chopped
2 tbsp parsley, chopped

zest of 1 lemon
salt and pepper

1. Heat the coconut oil in a large pot over medium heat. Add the onions and sauté until soft and translucent.
2. Reduce heat to medium-low, and add the cinnamon, cumin, coriander and chili flakes. Slowly sauté and stir until the onions are very soft, about 5 minutes.
3. Add the garlic and sauté until fragrant, about 1 minute.
4. Add the chopped dates, carrots, sweet potato, and potato. Stir to coat the vegetables in the spices and oil.
5. Add the tomatoes and vegetable stock. Bring to a boil and simmer until the sweet potatoes are just tender, about 15 minutes.

6. Add the yellow pepper, zucchini, and chickpeas. Simmer until the peppers and zucchini are tender and the sweet potatoes are quite soft, about 5 minutes.
7. Add the kale and cook for 1 minute, or until just wilted.
8. Garnish with parsley, lemon zest, and season with salt and pepper.


http://thefirstmess.com/2013/09/26/moroccan-style-vegan-vegetable-chickpea-stew-recipe/

Nicoise Salad (Vegan)

Yield: 2-3 servings

Salad:
4-5 small red or yellow potatoes
1 cup green beans, trimmed
1 head lettuce, butter or romaine
1/2 cup Nicoise, green, or kalamata olives, pitted
1/2 cup cherry tomatoes, halved
1 small red beet, grated

Chickpeas:
1 can chickpeas, drained and rinsed
1 tsp dijon mustard
1 tsp maple syrup
1 tsp dill
salt and pepper
1 tbsp sunflower seeds

Dressing:
1 shallot, finely diced
1 tsp dijon mustard
1/2 tsp thyme
1/3 cup red wine vinegar
1/4 cup olive oil
salt and pepper

Optional: 
tuna or salmon
hardboiled eggs


1. Add potatoes to a small pot filled with cold water until just covered. Bring to a boil over high heat, then reduce heat to medium until the water is just simmering. Cook uncovered for 12 to 20 minutes, or until a knife slides easily through. Drain and cool. Cut into quarters.
2. Meanwhile, fill a medium pot with water and bring to a boil. Add green beans and boil for 2 to 4 minutes and just slightly tender. Drain and immediately immerse/rinse in cold water to stop cooking process. Drain and set aside.
3. Add chickpeas, mustard, maple syrup, dill, salt and pepper, and sunflower seeds to a small mixing bowl. Stir to combine. Mash a few chickpeas to create texture. Set aside.
4. Prepare the dressing by adding all dressing ingredients to a mason jar and shaking vigorously to combine, or whisk together in a small mixing bowl. Set aside.
5. To serve, add lettuce to a bowl. Top with potatoes, green beans, chickpeas, olives, tomatoes, beets, fish (optional), and eggs (optional). Serve with dressing.


https://minimalistbaker.com/vegan-nicoise-salad/

Scrambled Tofu Breakfast Burrito Bowl

Yield: 3-4 servings

Tofu:

1 package firm or extra-firm tofu, crumbled

1 tbsp olive oil

3 cloves garlic, minced

1 tbsp hummus

1/2 tsp chili powder

1/2 tsp cumin

1 tsp nutritional yeast

1/4 tsp sea salt

pinch cayenne pepper
1-3 tbsp water

1/4 cup parsley, finely chopped

Vegetables:

5 baby potatoes, chopped into bite-size pieces

1 red bell pepper, diced

1 tbsp olive oil

1/2 tsp ground cumin

1/2 tsp chili powder
salt and pepper

2 cups kale, chopped

Rest:

corn tortillas

1 ripe avocado, chopped or mashed

cilantro, chopped

red or green salsa
hot sauce

1. Preheat oven to 400F. Line a baking sheet with parchment paper.
2. Wrap tofu in a clean towel and set something heavy on top, such as a cast-iron skillet, to press out excess moisture.

3. Add potatoes and red pepper to the baking sheet, drizzle with oil and spices, and toss to combine. Bake for 15 to 25 minutes or until fork tender and slightly browned. Add kale in the last 5 minutes of baking to wilt, tossing with the other vegetables to combine seasonings.

4. In the meantime, heat a large skillet over medium heat. Once hot, add oil and tofu and sauté for 7-10 minutes, stirring frequently, to slightly brown.
5. Add garlic in the last minute of cooking to avoid burning.

6. In the meantime, to a small mixing bowl, add the hummus, chili powder, cumin, nutritional yeast, salt, and cayenne (optional). Stir to combine. Add water one tablespoon at a time until a pourable sauce is formed. Add parsley and stir.
7. Add the spice mixture to the tofu and continue cooking over medium heat until slightly browned, about 2 to 3 minutes. Set aside.

8. Assemble burritos: Roll out a large tortilla. Add generous portions of the roasted vegetables, scrambled tofu, avocado, cilantro, and a bit of salsa. Roll up and place seam side down (they can be wrapped in foil to keep warm). Continue until all toppings are used up - about 3-4 large burritos.
9. Enjoy immediately for best results. Alternatively, you can package and refrigerate these up to 4 days (or the freezer for 1 month). Just microwave or heat in the oven before eating.

https://minimalistbaker.com/scrambled-tofu-breakfast-burrito-30-minutes/

Shepherd's Pie

Yield: 4-6 servings

3-4 russet potatoes

1 tbsp coconut oil

2 tbsp olive oil

1 package ground beef 

1/2 onion, diced

3 cloves garlic, finely minced

1 stalk celery, diced

2 carrots, diced

1 cup beef broth

2 tbsp tomato paste

1/2 tsp ground cinnamon

1/2 tsp fennel seed

1/4 tsp cayenne pepper

1/4 tsp paprika

pinch nutmeg

salt and pepper, to taste

1 cup frozen peas

1. Peel potatoes and place in a large pot of cold water and seasoned with 1 teaspoon of salt. Bring to a boil and simmer until potatoes are easily pierced with a knife.

2. Reserve 1 cup of the cooking liquid before draining. Return potatoes to the pot and mix with 1/2 cup of cooking liquid, coconut oil, and olive oil. Mash while potatoes are still warm. Continue to add liquid a little at a time until desired consistency is reached. Season with salt and pepper to taste. 

3. In the meantime, in a large skillet, cook ground beef. Beef should be brown with no pink bits remaining. Remove from pan.

4. In the same pan, heat a splash of coconut oil. Add onion, garlic, celery, and carrots. Sweat for 5-10 minutes, or until vegetables are softened.

5. Add beef broth, tomato paste, and spices. Return cooked beef to the pan. Simmer together for another 5 minutes.

6. Add peas to the mixture towards the end of cooking. 

7. Place beef mixture in a large baking dish. Top with mashed potatoes. Bake in 350F oven for 15 minutes, or until everything is heated through.

Minestrone Soup

Yield: 8 servings

2 tbsp olive oil

2 slices thick-cut smoked bacon, diced

1 red onion, diced

1 small leek, diced

1 clove garlic, minced

1 carrot, small dice

2 celery stalks, small dice

1 large potato, diced

1 zucchini, small dice

1 tsp dried oregano

1 bay leaf

1 can diced tomatoes

1L vegetable stock

1/2 cup small pasta

1 can cannelloni beans

1 large seasonal greens, such as savoy cabbage, kale, chard, roughly chopped

½ a bunch of fresh basil, sliced thinly

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

2. Add the onion, leek, garlic, carrot, and celery. Cook slowly for about 5 minutes, or until the vegetables have softened.

3. Add the potato, zucchini, oregano, bay leaf, tomatoes, and vegetable stock. Cover and bring everything slowly to the boil, then simmer for about 10 minutes.

4. Add the pasta and cook for another 6 minutes, until pasta is almost done.

5. When potatoes and pasta are both cooked through, add beans and greens. Cook for 1 minute. Season to taste with salt and pepper. 

6. To serve, add basil and grated parmesan cheese.

http://www.jamieoliver.com/recipes/vegetables-recipes/minestrone-soup/