INGREDIENTS:
2 tsp olive oil                                                                                    
15 baby potatoes                                                                                      
1 1/2 cup steamed lentils                                                                   
1 clove garlic, minced                                                                              
1 tsp fresh thyme leaves                                                                       
1 bunch kale (3-4 cups chopped)                                                     
1/4 cup dried cranberries                                          
1/4 cup toasted pecans or almonds
salt and pepper to taste

Dressing:
 1/4 cup olive oil
 2 tsp Dijon mustard
2 tbsp. fresh lemon juice
1/4 tsp maple syrup or honey
​salt and pepper to taste
  
INSTRUCTIONS:
Heat a large pan over medium heat and add olive oil.  Cut potatoes into quarters and add to the pan.  Season with salt and pepper and cook until crispy and browned.  Add garlic, thyme and lentils and stir for 2 minutes.  The add the kale, cover and cook for another 2-3 minutes until kale is starting to soften and wilt.  Transfer to a large bowl and add cranberries and nuts.
 
Make the dressing by adding all dressing ingredients into a small bowl and whisking until combined.  Pour dressing over salad and toss to coat.
 
 
Recipe Credit:  www.shelikesfood.com

​INGREDIENTS:
1 lb ground beef                                       8 ounce can tomato sauce
1 ¼ tsp kosher salt                                  ½ tsp paprika
1 cup chopped onion                            1 cup beef broth
1 clove garlic, minced                            1 medium head cabbage, cored and chopped (about 9 cups)
1 tbsp dried marjoram                         2 tbsp raisins (optional)
Black pepper to taste                            1 cup cooked brown rice (optional)
 
INSTRUCTIONS:
Brown beef and salt.  Drain.  Add onion, garlic, marjoram and black pepper.  Stir until combined.  Add tomato sauce, ¼ cup water, paprika, beef broth and raisins.  Cover and cook medium-low for 25 minutes.  Add the cooked rice and cabbage and cook 8-10 minutes or until cabbage is tender.
Skinnytaste.com
 

​INGREDIENTS:
1 cup dry lentils                                                                                          Juice of 1 lemon
2 cups chicken broth                                                                               1 tbsp minced garlic
¼ tsp dry thyme                                                                                          2 tbsp fresh parsley, chopped
1 bay leaf                                                                                                        ½ tsp dried oregano
½ cup diced celery                                                                                    ¾ tsp salt
¼ cup finely diced red bell pepper                                                  ¼ tsp pepper
2 tbsp olive oil
 
INSTRUCTIONS:
Boil lentils with chicken broth, thyme and bay leaf until just soft.  Mix remaining ingredients together.  Combine lentils with other ingredients.  Serve warm or chilled.
Great Food Fast:  Bob Warden
 

INGREDIENTS:
1 bunch of dark leafy greens (swiss chard, kale, mustard greens, collards…)
2 tbsp. shallots or onion, chopped
1 tbsp. olive oil, coconut oil or butter
1-2 cloves garlic, pressed
1 tsp bouillon
1/3 cup water (a little more may be necessary)
salt and pepper to taste
 
INSTRUCTIONS:
In a frying pan, heat oil and saute onions until they start to become clear.
Add greens, bouillon and garlic.  Keep tossing in the oil until they are coated and starting to wilt.
Add water and cook for another 3-5 minutes.  Be sure to not let the pan dry out!
 

INGREDIENTS:
4 skinless salmon fillets                                               
2 small zucchini, sliced in half moons
1 clove garlic, minced                                                    
2 small yellow squash, sliced in half moons
1 shallot, thinly sliced                                                    
1 shallot, chopped
2 1/2 tbsp. olive oil                                                         
salt and pepper
1 1/2 tbsp. fresh lemon juice                                   
2 large Roma tomatoes, diced
1 tbsp. fresh thyme, chopped                                  
​3/4 tsp dried oregano
1/2 tsp dried marjoram
 
INSTRUCTIONS:
Preheat oven to 400.  Cut 4 sheets of aluminum foil into 17” lengths.
 
Toss zucchini, squash, sliced shallot and garlic together with 1 tbsp. olive oil.  Season with salt and pepper and divide among the sheets of foil, placing veggies in the center.
 
​Brush salmon with 1 tbsp. of olive oil, season bottom side with salt and pepper and place a fillet on top of each pile of veggies.  Drizzle lemon juice over salmon and season top with salt and pepper.
 
Toss together tomatoes, diced shallot, thyme, oregano and marjoram with remaining 1 1/2 tsp olive oil.  Divide tomato mixture evenly over salmon fillets.  Wrap sides of foil inward, then fold up ends to seal.  Place on a rimmed baking sheet and cook about 25-30 minutes (will depend on thickness of fillet).
 
*Use this technique but try different flavors...salmon on top of a bed of veggies with an Asian themed sauce?

INGREDIENTS:
1 lb tomatillos, husked, washed, halved                                                 
4 cloves garlic
2 jalapeno peppers                                                                                  
1 green bell pepper
1 poblano pepper                                                                                     
1 onion, cut in quarters
salt and pepper                                                                                         
olive oil
fresh cilantro                                                                                               
​zest and juice of 1 1/2 limes
 
INSTRUCTIONS:
Preheat the oven to 400 degrees F.
Spread the tomatillos, garlic, jalapenos, bell pepper, poblano and onion on a baking sheet and season with salt and pepper. Drizzle with olive oil and toss everything to coat. Roast until the vegetables are soft, 10 to 15 minutes. Let cool for a few minutes.
 
Remove the seeds from the peppers. Put all of the roasted vegetables and the cilantro into a food processor or blender. Process until still a bit chunky. Thin with some water if it is too thick. Stir in the lime zest and juice. Let cool completely.
Use immediately or pour into freezer bags, label and freeze.
  
Ree Drummond, The Pioneer Woman
 

INGREDIENTS:
2 acorn squash                                                                  
1/2 tsp black pepper
1 tsp salt                                                                                
6 tbsp. olive oil
1 garlic clove                                                                      
1 1/2 tbsp. fresh lime juice
1-2 tsp finely chopped, fresh hot red chili                        
​2 tbsp. chopped fresh cilantro
 
INSTRUCTIONS:
Preheat oven to 450.  Cut 4 sheets of aluminum foil into 17” lengths.
 
Cut squash in half, remove seeds and cut into 3/4” wedges.  Toss with 3/4 tsp salt and pepper and 2 tbsp. oil.  Roast squash in a shallow pan for 25-30 minutes
 
Mince garlic and mash into a paste with the remaining salt.  Whisk garlic, lime juice, chili, cilantro and remaining 1/4 cup oil.  Drizzle vinaigrette over roasted squash.

​INGREDIENTS:
1 bunch chard                                                                   
1 large onion
1 tbsp. olive oil                                                                  
salt and pepper
2 tbsp. olive oil                                                                  
4 oz feta or parmesan
 
INSTRUCTIONS:
Preheat oven to 350.
 
Chop onion.  Separate chard leaves and stems, then chop.
 
Toss onion and chard stems with 1 tbsp. olive oil.  Season with salt and pepper.  Spread on a baking sheet and roast for 15 minutes.
 
Toss leaves with 2 tbsp. olive oil and sprinkle over onions and stems.  Top with cheese and roast until stems are tender and cheese is melted and golden.

INGREDIENTS:
3 tbsp. olive oil, divided                                              
1 small yellow onion, chopped
2 cloves garlic, minced                                                 
4 cups vegetable broth, divided
1 1/2 cups brown rice                                                   
1 small butternut squash, peeled and cut into 1/2” cubes
1 cup Parmesan cheese                                              
1/2 cup dry white wine, optional
3 tbsp. butter, diced                                                       
1 tsp salt (to taste)
freshly ground pepper                                                 
​red pepper flakes
 
1 tbsp. olive oil                                                                  
16-20 fresh sage leaves, chopped      

INSTRUCTIONS:
Place your oven racks in the lower third and bottom third positions.  Preheat oven to 375°.  Line a large rimmed baking sheet with parchment paper.  Set aside 1 cup of broth.
 
Heat 1 tbsp. oil in a medium to large Dutch oven.  Add onion and a pinch of salt.  Cook until softened and turning translucent, about 5 minutes.  Add the minced garlic and cook until fragrant.
 
Add 3 cups broth and 1 cup water, cover and bring to a boil.  Remove from heat and stir in rice.  Cover and bake on the lower rack until the rice is tender, 65-70 minutes.
 
Immediately after placing risotto in the oven, toss the cubed butternut with 2 tbsp. oil.  Sprinkle with salt and pepper and arrange in a single layer on the baking sheet.  Roast on the upper rack until the butternut is fork tender and the edges are caramelized (40-55 minutes).  Turn half way through.
 
Heat 1 tbsp. oil in medium skillet over medium heat.  Add the sage and toss to coast.  Let the sage turn dark green but not brown.
 
Remove Dutch oven from the oven.  Add remaining cup of broth, cheese, wine and butter.  Stir vigorously until the rice is thick and creamy.  Season with salt, pepper and red pepper to taste.  Stir in roasted butternut.  Serve with fried sage sprinkled on top.
 

​INGREDIENTS:
1 lb Parsnips, peeled and chopped 1 inch thick                                        
1 lb Rutabagas, peeled and chopped 1 inch thick                             
4 tbsp Butter
2 tbsp light brown sugar                                                                                                                         
2 tbsp Half and Half   
¼ tsp cinnamon                                                                                                       
pinch of salt
​pinch of nutmeg
 
INSTRUCTIONS:
Boil parsnips and rutabaga until soft.  Drain vegetables.  Return to pot and mash with potato masher.  Add remaining ingredients and combine well.
 
Great Food Fast:  Bob Warden