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

Rosemary Lemon Shortbread

Yield: 30 cookies

1 cup sugar

1 tbsp lemon zest

2 tsp finely chopped fresh rosemary

1 1/2 cups unsalted butter, softened

1/2 tsp kosher salt

1/2 tsp vanilla

3 1/2 cups all-purpose flour

1. Preheat the oven to 350F. Line two cookie sheets with parchment paper.

2. In a food processor, pulse the sugar with the lemon zest and rosemary until well combined. Remove 2 tablespoons of the sugar mixture and reserve.

3. Add the butter, salt, and vanilla to the food processor with the sugar and pulse until combined.

4. Add the flour, 1 cup at a time, pulsing to combine after each addition. Continue to pulse until a dough comes together.

5. Turn dough out onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

6. Roll the dough 1/2-inch thick and cut into shapes. Place the cookies on prepared baking sheets (the cookies will expand slightly) and sprinkle with reserved sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.

https://www.foodnetwork.ca/recipe/ina-gartens-shortbread-cookies/17446/ https://www.foodnetwork.ca/recipe/rosemary-lemon-shortbread-cookies/19731/

Rosemary Crackers

Yield: 60 1-inch squares

3/4 cup gluten-free flour

2/3 cup almond flour

1/4 tsp baking powder

2 tbsp flaxseed meal

1 tsp fresh chopped rosemary

1/2 tsp salt

1/8 tsp garlic powder

1 tbsp coconut oil, melted

2 1/2 tbsp olive oil (or grapeseed or avocado oil)

3 tbsp cold water (plus up to 2 tbsp more)

1. Add dry ingredients to food processor and process until combined.

2. Add oils and pulse until crumbly.

3. Add cold water one tablespoon at a time, pulsing until it forms a dough that is moldable with your hands and not crumbly (it shouldn’t need more than 5 tablespoons). Remove from processor and form into a loose ball with your hands.

4. Line a clean surface with parchment paper. Place the dough on top, and lay another sheet of parchment paper on top. Use a rolling pin to roll the dough out into a rectangle slightly less than 1/8-inch thick.

5. Using a knife or pizza cutter (or a small cookie cutter), cut the dough into squares (or circles). Makes about 60 1-inch squares.

6. Transfer the dough (still on the parchment) to a baking sheet and place in freezer for about 10 minutes to firm up.

7. Preheat oven to 325F (165 C) and line 2 baking sheets with parchment paper.

8. Once firm, remove dough from freezer. Use a spatula to carefully transfer the crackers to the prepared baking sheets in a single layer, not touching.

9. Bake for 16 to 20 minutes, or until slightly golden brown (being careful not to burn). Remove from oven and let cool.

10. Store leftovers covered at room temperature for up to one week or in the freezer for one month.

https://minimalistbaker.com/1-bowl-vegan-gluten-free-crackers/

Rosemary Grilled Chicken

Yield: 4 servings

4 chicken breasts

1 tbsp olive oil

1 clove garlic

2 tsp rosemary, chopped

2 tsp parsley, chopped

1/4 tsp cayenne pepper

salt and pepper

1. Preheat grill to 350F or medium-high fire.

2. In a bowl, combine olive oil, garlic, chopped herbs, cayenne pepper, salt, and pepper. Add chicken breasts and toss to coat. Let marinate for 15 minutes.

3. Grill the chicken breast for 10 to 12 minutes, turning once half way through.

UltraSimple Diet Companion Guide

Balsamic Glaze

Yield: 1/2 cup

1 cup balsamic vinegar

1/4 cup maple syrup

salt and pepper

1 tsp rosemary

1 tsp thyme

1. In a small sauce pan, combine all ingredients. Bring to a boil, then reduce heat to a simmer. Reduce the liquid by half, about 15 minutes.

https://autoimmunewellness.com/pork-roast-balsamic-reduction/

Balsamic Lentil Stew

Yield: 4-6 servings

1 tbsp olive oil

1 medium yellow onion, finely chopped

1 medium carrot, finely chopped

1 stalk celery, finely chopped

1 leek, chopped

4 cloves garlic, minced

1 sprig fresh rosemary, minced

1 cup green or brown lentils, rinsed

2 cups cremini mushrooms, sliced

1 sweet potato, diced

1 tbsp balsamic vinegar

1 tbsp tamari

4 cups vegetable stock, divided

salt and pepper, to taste

1. In a large, heavy soup pot, heat olive oil over medium heat. Add the onions, carrots, celery, and leek to the pot and stir. Cook and stir until the onions are quite soft, about 5 minutes.

2. Add the garlic and rosemary and cook for 30 seconds, or until fragrant.

3. Add the lentils and stir to coat.

4. Add the mushrooms and sweet potato and stir to coat.

5. Add the balsamic vinegar, tamari, and vegetable stock. Scrape up any brown bits that have accumulated.

6. Bring the lentils to a boil, then reduce heat to a simmer. Cover and cook until lentils and sweet potato are just tender and there is just enough liquid to keep the mixture thick and stew-like, about 15 to 20 minutes. Season with salt and pepper.

http://thefirstmess.com/2016/12/07/baked-balsamic-lentil-stew-recipe/

Chicken Cacciatore

Yield: 4 servings

2 chicken breasts with skin and backbone, halved crosswise

4 chicken thighs

salt and pepper, to taste

1/3 cup all purpose flour

3 tbsp olive oil

1 onion, chopped

3 garlic cloves, finely chopped

1 sweet potato, chopped

1 cup mushrooms, quartered

1 large red bell pepper, chopped

3/4 cup dry white wine

1 can diced tomatoes

1 cup chicken stock

1 tsp oregano

1 tsp paprika

1/2 tsp chili flakes

1/2 tsp thyme

1/2 tsp rosemary

1 bay leaf

3 tbsp capers

1/4 cup fresh basil, roughly chopped

1. Season the chicken pieces with salt and pepper. Dredge the chicken in the flour to lightly coat.

2. In a large heavy saute pan, heat the oil over medium-high heat. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. This can be done in batches if all the chicken does not fit in the pan. Transfer the chicken to a plate and set aside.

3. In the same pan, add the onion and garlic. Saute over medium heat until the onion is tender, about 5 minutes.

4. Add the sweet potato, mushrooms, and red pepper. Saute for another 3 minutes.

5. Add the wine and simmer until reduced by half, about 3 minutes.

6. Add the tomatoes, chicken stock, spices, and capers. Return the chicken pieces to the pan and bring the sauce to a simmer. Simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.

7. Garnish with fresh basil before serving.

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-cacciatore-recipe-1943042

Balsamic Chicken

Yield: 4 servings

2 lbs chicken thighs

1 tbsp olive oil

1/4 cup balsamic vinegar

1/4 cup chicken stock

1 tbsp dijon mustard

1 tbsp maple syrup or honey

1 small onion, diced

2-3 cloves garlic, minced

1 tbsp rosemary or thyme

salt and pepper

1. Combine all the ingredients in a large ziploc bag. Massage well with your hands to coat the chicken. Marinate for 15 minutes, or overnight.

2. Preheat oven to 400F. Place the chicken into a glass dish in a single layer and pour any excess marinade on top. 

3. Bake for 20 to 25 minutes, or until chicken is cooked through.

https://thecookiewriter.com/baked-balsamic-chicken/

Chicken Breasts with Mushrooms and Marsala Wine

Yield: 3-4 servings

4 chicken breast fillets, halved

2 cups mixed mushrooms, rinsed and sliced

2 sprigs fresh rosemary

1 tbsp olive oil

1 small red onion, thinly sliced

1 clove garlic, minced or thinly sliced

Liquid:

1/2 cup marsala wine

1/2 cup red wine

2 tbsp red wine vinegar

1/4 cup olive oil

1. Preheat oven to 375.

2. Season chicken breasts with salt and pepper. Place in a baking dish and cover with mushrooms and rosemary sprigs. 

3. In a small pan, saute onion and garlic in olive oil until tender. Spread over chicken and mushrooms. 

4. In a small bowl, combine liquid ingredients. Pour over chicken making sure all pieces are well coated.

5. Bake for 25 minutes or until chicken is cooked.