Chicken Orzo Skillet

Yield: 4 servings

1 lb boneless, skinless chicken, cubed

salt and pepper

1/2 tsp cayenne pepper

1 tsp smoked paprika

2 tbsp olive oil

1 tbsp salted butter

1 shallot, finely chopped

3 cloves garlic, minced

1/4 cup dry white wine

1 tbsp lemon juice

1 1/2 cup chicken broth (or vegetable broth)

1/2 cup orzo

1/2 cup grated Parmesan

1 cup spinach

1. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear on both sides until golden, about 8 minutes per side. Remove from pan and set aside.

2. To the same skillet, add shallot and garlic. Cook over low heat until fragrant and softened, about 2 minutes.

3. Increase heat to medium, then add white wine and lemon juice. Bring to a boil.

4. Add the chicken broth and orzo, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.

5. Stir in the parmesan cheese and spinach. Add more broth if needed. The orzo should be sticky and creamy, not dry.

6. Return the chicken and any accumulated juices to the skillet. Serve.

https://thefeedfeed.com/anna_s_table/one-skillet-parmesan-chicken-and-orzo?goal=0_d2454299f8-f0a0787f5a-256639106&mc_cid=f0a0787f5a&mc_eid=536b3ca905

Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/

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

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/

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/

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

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/

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/

Red Lentil Dahl

Yield: 4 servings

1 tbsp olive oil

1 cup onion, diced

1 1/4 cups celery, chopped

1/2 tbsp garlic, finely minced

1 tbsp ginger, grated

1/4 tsp mustard seeds`

1 tsp coriander

2 tsp curry powder

1/2 tsp onion powder

2 cups yam, peeled, chopped

3 1/2 cups water

1 cup red lentils

1 tsp salt

4 cups chopped baby spinach

2 tbsp lemon juice

1. In a pot, heat olive oil over medium heat. Add onion, celery, garlic, ginger, mustard seeds, coriander, curry powder, and onion powder. Saute for 5 to 8 minutes, or until onions are soft.

2. Add water and lentils. Bring mixture to a boil, then cover and simmer on low for 30 minutes.

3. Add chopped spinach, salt, and lemon. Serve warm.

https://blog.freepeople.com/2019/08/mikaela-reubens-red-lentil-dahl-recipe/

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/

Cod, Chorizo, Beans, and Greens

Yield: 2 servings

1 tbsp olive oil

100g chorizo

1 onion, finely chopped

1 red chilli, deseeded and finely chopped

1/2 bag spinach, chopped

400g can cannelloni beans, drained

juice of 1/2 lemon

2 cod fillets

1/2 tsp smoked paprika

1. Heat oil in a large frying pan. Squeeze the meat from the chorizo directly into the pan. Add the onion and fry for 5 mins, until the meat is cooked through and the onion is soft and golden.

2. Add the chilli and the spinach and cook for another minute, until the spinach is wilted.

3. Add the beans and lemon juice. Stir to combine.

4. Season the fish with the smoked paprika and salt and pepper.

5. In a separate pan, cook the fish until flaky.

6. Spoon the bean mixture onto plates, then carefully top with the fish.

https://www.bbcgoodfood.com/recipes/smoky-hake-beans-greens

Chorizo Stuffed Mushrooms

Yield: 24

24 button mushrooms, stems removed and reserved for filling

1 tbsp olive oil

1/2 onion, finely diced

1/2 red bell pepper, finely diced

3 cloves garlic, finely minced

2 cups spinach (or greens of choice), chopped

1/4 cup parsley, chopped

1 lb chorizo

1. Preheat oven to 350F. Line a large baking sheet with parchment paper and set aside.

2. Finely chop half of reserved mushrooms stems, discarding any woody pieces.

3. In a large skillet, heat olive oil over medium heat. Add mushroom stems and saute until they start to release moisture.

4. Add diced onion and bell pepper. Continue to cook, stirring occasionally, until onion starts to soften.

5. Add garlic and cook an additional 30 seconds.

6. Remove skillet from heat. Add chopped greens and parsley and stir to combine.

7. Allow filling to cool slightly before adding chorizo. Stir to combine well.

8. Using a spoon, scoop a bit of chorizo mixture into each mushroom, mounding each slightly. Place on prepared baking sheet.

9. Bake for 25 to 30 minutes, or until filling is cooked through and mushrooms are tender.

10. Arrange on serving tray and garnish with additional chopped parsley if desired.

http://therealfoodrds.com/chorizo-stuffed-mushrooms/

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/

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.

Spinach and Artichoke Egg Bake

Yield: 2-3 servings

1 tbsp olive oil

1/2 onion, finely diced

2 cloves garlic, minced

2 cups spinach

1 cup artichoke hearts, chopped
1 tbsp fresh basil, chopped

1/2 tsp dried oregano

pinch red pepper flakes

salt and pepper

6 eggs
3 tbsp almond milk

1. Preheat oven to 350F. Line a loaf pan or 8-inch cake pan with parchment paper and set aside.

2. In a large skillet, heat olive oil over high heat. Add onion and cook until tender, about 5 minutes.
3. Add garlic and spinach and cook for an additional 2 minutes, until spinach is wilted.
4. Stir in artichoke hearts and herbs and spices.
5. Pour mixture into prepared pan and spread out evenly.
6. In a medium bowl, whisk together eggs and almond milk. Pour over vegetables.
7. Bake for 25 to 30 minutes, or until eggs are set and slightly golden around the edges. A knife inserted into the center should come out clean. Remove from oven and let cool for 10 minutes. Cut into pieces and serve warm.


https://www.twopeasandtheirpod.com/spinach-artichoke-egg-casserole/

Spinach and Basil Egg Wraps

Yield: 3

6 eggs
2 cups spinach
6 basil leaves
1 tsp coconut oil
salt and pepper

1. Add all ingredients to the food processor or blender. Puree on high until it becomes a thin, smooth, green mixture.
2. In a medium non-stick pan, heat some olive oil over medium-high heat. Pour in one-third of the mixture and swirl it around the pan like a crepe.
3. Let it cook for 1 to 2 minutes, then carefully flip and cook on the other side.
4. Repeat with the rest of the mixture. Serve with desired fillings.


http://thelittlegreenspoon.com/2015/08/14/spinach-basil-egg-wraps/

Tomato Basil Chickpea Salad

Yield: 4 servings

1/2 cup quinoa
1 cup water
2 cups baby spinach leaves

1 can chickpeas, drained and rinsed

1 cup cherry tomatoes, halved
1 cucumber, deseeded, chopped
1 tbsp olive oil
salt and pepper

1. Put the quinoa and water in a small saucepan and bring to a boil. Reduce the heat, cover, and cook until the water is absorbed, about 15 minutes. Remove from heat and let cool. 

2. To assemble the salad, add the baby spinach to a large bowl.  Top with the quinoa, chickpeas, tomatoes, and cucumber. Drizzle with olive oil and season with salt and pepper.
3. Serve with avocado basil dressing.


http://happyhealthymama.com/loaded-spinach-salad-with-creamy-avocado-basil-dressing.html

Sundried Tomato Pasta

Yield: 4 servings

1 lb dry gluten-free pasta

1 cup spinach

1/2 cup sundried tomatoes, diced

2 tbsp basil, finely chopped

zest of 1 lemon
1 tbsp white wine vinegar (optional)

1 tsp red pepper flakes

salt and pepper

vegan parmesan cheese

Sauce:

1/2 cup cashews, soaked

1/2 cup water

2-3 cloves garlic, finely minced

1/3 cup sundried tomatoes

2 tbsp lemon juice

1/2 tsp salt

splash olive oil

1. Bring a large pot of water to a boil. Cook the pasta according to the package directions. Strain.
2. Meanwhile, in a high-speed blender, add all the sauce ingredients. Blend on high speed until smooth.
3. When pasta is done cooking, heat a large skillet over medium-low heat. Add the spinach, sundried tomatoes, basil, and sauce. Cook until the spinach is just wilted.
4. Add the cooked pasta, lemon zest, white wine vinegar, red pepper flakes, and season with salt and pepper. Garnish with vegan parmesan cheese. Serve immediately.


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