Roasted Tomatoes with Cauliflower, Green Olives and Garlic Panko

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 30 MINS

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This dish is on rotation at our house when cauliflower is crisp and tomatoes are ripe and juicy. The olives bring a nice briny-ness to the vegetables and the garlic panko bind the dish together perfectly. This is a Double-Duty recipe: Chop up leftovers and toss into pasta for a yummy second dinner or lunch!

INGREDIENTS

Cauliflower
* 1-2 pound head cauliflower, cored and cut into bite-size piece
* 4 – 6 tablespoon olive oil, divided
* 8 cups small whole cherry tomatoes or 10 plum tomatoes, chopped and seeded
* ½ cup roughly chopped fresh parsley
* ½ cup pitted green olives, roughly chopped or more to taste
* ½ cup garlic breadcrumbs, regular-homemade or gluten-free home-made, see recipe here (or below)
* Basil for garnish, optional
* salt and freshly ground black pepper

GARLIC BREADCRUMBS
* 2 tablespoons olive oil
* 4-cloves garlic, minced
* 1 cup bread crumbs or gluten free panko
* Kosher salt and freshly ground pepper

INSTRUCTIONS

Cauliflower and Tomatoes

Preheat oven to 450°.

1. Line a 15×10-inch baking pan with parchment.
2. In a large bowl, (don’t rinse the bowl as you will use it again) toss the cauliflower with a 2 to 3 tablespoons of olive oil, sprinkle with salt and ground pepper. Evenly spread the cauliflower in th pan and roast until brown with crisp bits and fork tender, about 20 -25 minutes.
3. In the same large bowl (still don’t wash the bowl) toss the tomatoes with 2-3 tablespoons of olive oil, and salt and ground pepper and spread onto another rimmed baking sheet. and roast for about 20 minutes and until the tomatoes form a sauce, bout 20 minutes.
4. Transfer roasted cauliflower to the large bowl and add the tomatoes, the parsley, and olives and toss to combine. Pour the mixture onto a serving platter and top with freshly ground pepper, salt to taste and the garlic panko crumbs and basil, if using.


GARLIC BREADCRUMBS

1. In a large pan heat 2 tablespoons olive oil over medium-high heat, add the minced garlic and sauté for 1 minute.
2. Remove the pan from the heat and toss in the panko or bread crumbs, and a pinch of salt.
3. Toss the crumbs with the oil and garlic.
4. Remove the pan from the heat and let cool until ready to use.

Use right away or store in an airtight container in
the refrigerator.

NOTES

Garlic Breadcrumbs: Use right away or store in an airtight container in the refrigerator.

Chicken Thighs with Mayonnaise and Chimichurri

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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If you’ve never used mayonnaise to marinate chicken or pork, you are in for a real treat. The mayo breaks down the fibers in the proteins and leaves it deliciously moist and succulent. Make your own chimichurri or buy store-bought though home made chimichurri is fresh, bright and worth the effort! This dish comes together in just minutes and will become one of your family’s favorite chicken dishes.

INGREDIENTS

* 4- 6oz Bone in and skin on chicken thighs
* 1/4 cup mayonnaise
* 1/2 cup or more homemade chimichurri. See chimichurri recipe here
* Kosher salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 475°F. Season chicken on both sides with salt and pepper.
2. Slather equal amounts of the mayonnaise on each side of the chicken and let marinate in the refrigerator for minimum of 60 minutes or more up to 24 hours.
3. Remove the marinated chicken from refrigerator and spread a teaspoon of the chimichurri on each side of the chicken.
4. Heat a medium sized oven proof pan or cast-iron skillet over medium high heat and add 2 tablespoons avocado or other high smoke point oil to the pan
5. Add the chicken skin side down. Cook the chicken for 8-10 minutes or until browned.Be sure to move the chicken around in the pan so it doesn’t stick.
6. Flip the chicken skin side up and pop in the preheated oven and cook for another 12-15 Minutes or until the chicken registers 165° with an instant read thermometer.
7. Remove from the oven and spoon some additional chimichurri sauce over the thighs. Serve with remaining chimichurri sauce.

NOTES

Use skinless, boneless thighs for a healthy version.

Roasted butternut squash with wild rice, cranberries, shallots and garlic

YIELDS | 4 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 45 MINS

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This recipe is a star as a side dish alongside our Thanksgiving turkey or alone as the main dish on Meatless Monday. It’s festive, beautiful and full of great flavor and nutrients.

INGREDIENTS

* 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
* 2 tablespoons butter
* 1 shallot, minced
* 2 garlic cloves, minced
* 1/2 teaspoon dried rubbed or 5 leaves, fresh chopped sage
* Kosher salt and ground pepper
* 1 box (6 ounces) wild-rice blend.
* 2 cups chicken or vegetable broth
* 1/2 cup dried cranberries
* 1/2 cup pecans or walnuts, chopped
* chopped parsley for garnish, optional

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

3. While the squash bakes, heat butter in a large pan over medium heat. Add shallot and sage and sauté for 2-3 minutes. Add the garlic, sprinkle with kosher salt and freshly ground pepper and sauce for a minute more.
4. Add rice (toss the little spice packet that came with the rice) and add 1 3/4 cups broth and bring to a boil, cover, and reduce heat to low and simmer, without lifting the lid, until tender, check after 20 minutes. If not tender yet, add additional broth if necessary, and simmer another 5 minutes or until rice is firm yet tender.
5. 
Turn the heat off, stir in the cranberries and chopped nuts and mix, add additional kosher salt and pepper to to taste.
6. Scoop even amounts of the rice mixture into each of the squash.
7. Sprinkle with chopped parsley, if using, and serve.

NOTES

Mini Frozen Yogurt Parfait Bars

YIELDS | 14 SERVINGS

PREP TIME | 10 MINS plus freeze time

COOK TIME | 0 MINS

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These genius, frozen bite-size treats are the perfect snack to enjoy without guilt! Easy to make and a crowdpleaser to boot.

INGREDIENTS

* 1 tablespoon maple syrup or honey
* 1 cup low fat plain Greek yogurt
* 1/2 cup granola of choice
* 14 plump raspberries, blackberries or blueberries
* 1-14 well ice cube tray

INSTRUCTIONS

1. Stir the the maple syrup or honey into the yogurt.
2. Spoon the yogurt mixture evenly into each of the wells.
3. Sprinkle an even amount of the granola onto each square.
4. Gently press one of the berries into each square.
5. Pop in to the freezer and freeze until solid or about four hours.

NOTES

Keep frozen until ready to use. Remove from the freezer about five minutes before ready to serve.Use your favorite berries too!

Chicken, Greens and Peanut Butter Stew

YIELDS | 6 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 30 MINS

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This filling stew is jam packed with flavor and with even more nutrients. It will fill you up on a cold winter’s night and freezes well to enjoy. But it is so good you probably won’t have extras.

INGREDIENTS

* 4-4 ounce chicken thighs or breasts, boneless skinless
* 4 cups chicken or vegetable broth
* 2 tablespoons of tomato paste
* 2 tablespoons neutral oil of choice
* 1 medium onion, chopped
* 3 medium carrots, diced
* 1 red or orange bell pepper, chopped
* 4 garlic cloves, minced
* 1 small jalapeño, seeded and diced, more to desired degree of heat
* 1/2 cup peanut butter of choice
* 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin
* 3 cups cubed, peeled or frozen chunks of butternut squash
* 3 cups, Kale, Swiss chard or other favorite leafy green, stemmed and chopped
* A few sprigs chopped cilantro or parsley for garnish, optional
* Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Season both sides of the chicken with salt and pepper.

2. Heat a large pot over medium high heat and add the oil.

3. When the oil is hot add the chicken to the pot and cook until browned on all sides about 4–5 minutes per side.

4. Move the chicken from the pot and set on to a plate.

5. Add the chopped bell pepper, onion and carrots and cook for about 4–5 minutes and until the onion is soft.

6. Add the ginger and garlic and cook for a minute more.

7. Whisk the tomato paste into the broth and then pour into the vegetable mixture, stir.

8. Add all of the remaining spices and the bay leaf and stir to incorporate. Add kosher salt and freshly ground pepper to taste.

9. Add the chicken and its juices, the greens and squash to the pot.

10. Reduce the heat to a simmer, cover and cook 15–20 minutes or until the vegetables are tender.

11. Uncover the pot, remove the bay leaf and cook for five more minutes and until the stew has thickened

12. Taste the stew and add any additional kosher salt or freshly ground pepper is needed.

13. Dish into individual serving bowls and sprinkle with cilantro or parsley, if using.

NOTES

Substitute any nut butter, add any favorite greens and play with the heat level.

Chickpeas, Spinach and Orzo Soup

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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This vegetarian soup is the perfect pantry meal. A simple mirepoix mixed with other kitchen staples makes this soup perfect for a quick night dinner or weekend lunch. Substitute navy or Lima beans for the chickpeas and use any favorite green. Add precooked chicken if desired. Serve with a green salad and crusty bread.

INGREDIENTS

* 2 Tbsp olive oil
* 2 medium carrots, peeled,
* 2 Ribs celery, trimmed and diced
* 1 small onion, diced
* 1 tablespoon rosemary, minced
* 2 plump garlic cloves, minced
* Pinch red pepper flake or more to taste
* 4 cups vegetable or chicken broth
* 1 15 oz can chickpeas, drained and rinsed
* 4 cups baby spinach or other baby green such as Kale or chard
* 3/4 cups orzo, Gluten free or regular
* 1/4 cup Parmesan or pecorino plus more per serving
* Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Add the olive oil to a medium to large pot over medium high heat. Add the carrots, onion and celery. Cook for 5–7 minutes or until tender.

2. Add the garlic, red pepper flake and rosemary, stir.

3. At the broth and bring to a boil. Add the chickpeas and orzo. Reduced to a simmer and cover. Simmer until the orzo is tender about 10 minutes.

4. Add the baby greens to the soup in handfuls and simmer until wilted, about a minute or two.

5. Ladle the soup into bowls, sprinkle with cheese and additional salt and freshly ground pepper to taste.

NOTES

Double Duty: Make extra chimicchurri sauce to use later in the week. Spoon over steak or fish, Use it to marinate shrimp and then grill and serve over rice.