Squash Soup

Ingredients:

• 2-3 lb of cubed squash (peeled delicata, butternut, etc.)
• One green apple, peeled and cubed
• One yellow onion, quartered
• Four cloves garlic
• Two carrots, chopped
• 2 cups vegetable broth
• ¼ tsp ground sage
• 3 springs rosemary (or ½ tsp dried)
• Pinch of cinnamon
• Pinch of ground nutmeg
• Pinch of ground ginger
• ¼ tsp red pepper flakes
• ½ cup coconut milk

Preparations:

1. Roast vegetables. On a baking tray, drizzle some olive oil. Add the squash, onion, carrot, and garlic. Top with the chunks of apple. Drizzle with more olive oil and sprinkle with salt and pepper. Add to an oven at 425F for 20 minutes, tossing halfway through. 
2. In a large saucepan, heat the vegetable broth and roasted vegetables. Add the spices and bring to a boil. Simmer for 5-10 minutes.
3. Add ¼ cup of the coconut milk and stir to combine. Remove the sprigs of rosemary. In batches, blend the soup in a blender (using a cloth to cover instead of the lid). Add more coconut milk if needed to blend smooth. Return to the saucepan. 
4. Serve with shredded cheese, feta, roasted pumpkin seeds, etc. 

Chinese Eggplant

Ingredients:

• 2 medium Chinese eggplants or 1 large one
• 1.5 Tbsp starch, potato or corn
• 1 Tbsp soy sauce
• 1 Tbsp water
• 2 tsp sugar
• 1 tsp starch, potato or corn
• ½ tsp ground ginger
• 2.5 Tbsp vegetable oil
• 1 Tbsp minced garlic

Preparations;

1. Prep the eggplant. Cut into disks ¼ inch thick. Lay out on paper towels and sprinkle with salt. Flip and salt the opposite side. Let sit for 45-60 and pat dry
2. Combine soy sauce, water, sugar, 1 tsp starch, and ginger in a small bowl. Whisk to combine.
3. Once the eggplant is prepped, move to a large bowl. Toss with 1.5 Tbsp starch, 0.5 Tbsp at a time, tossing in between so the eggplant is evenly coated.
4. Add 2 Tbsp vegetable oil to a big skillet or wok and heat over medium-high heat. Add the eggplant in a single layer. Cook, tossing roughly every five minutes, until browned and soft. Transfer to a plate.
5. Add the remaining oil to the hot pan and add the garlic. Stir quickly as it will cook fast.
6. Add the eggplant back to the pan. Rewhisk the sauce to recombine the ingredients and pour over the eggplant, stirring quickly. The sauce will cook fast. Once the eggplant is coated and the sauce has thickened, remove from heat.

Egg Roll Soup

Ingredients:

• 1 pound fake sausage
• 2 Tbsp sesame oil (or olive oil)
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/2 small green cabbage, chopped into bite-sized pieces
• 6 cups vegetable broth
• 1 cup water
• 2 tsp ground ginger
• 1 tsp toasted sesame oil
  optional toppings: toasted sesame seeds, thinly-sliced green onions, wonton strips, sriracha

Preparations:

1. Heat one tablespoon of sesame oil in a large stockpot over medium heat. Add sausage and cook over for 5-6 minutes, stirring and breaking it up occasionally, until it is lightly browned.  Transfer the sausage to a separate bowl and set aside.
2. Add the remaining sesame oil and onion, and stir to combine.  Saute for 5 minutes, until translucent.  Add the carrots and garlic, and saute for 2 more minutes, stirring occasionally.  Add the cabbage, stock, water, ginger, and cooked sausage. Stir to combine.
3. Increase heat to high and cook until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and let sit for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the toasted sesame oil until combined. 
4. Serve immediately, garnished with your desired toppings.

Roasted Cherry Tomatoes 2

Ingredients:

• Two pints cherry tomatoes, roughly 32 ounces
• 3 cloves garlic, diced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 tsp dried thyme
• 2 teaspoons packed light-brown sugar
• 1 teaspoon coarse salt

Preparations:

1. Preheat oven to 325 degrees. 
2. Dump tomatoes and garlic in a nonreactive 9-by-9 inch baking dish. 
3. Whisk together oil, vinegar, thyme, brown sugar, and salt in a measuring cup. 
4. Drizzle over tomato mixture. Stir gently to coat.
5. Bake until tomatoes are softened and caramelized, about 1 hour.

Freezer Garlic Bread

Ingredients:

• 1 stick (8 Tbsp) butter
• 2 Tbsp olive oil, preferably roasted garlic oil (see here for recipe)
• 4 cloves garlic, minced, preferably roasted
• 1/4 tsp salt
• 1 Tbsp dried parsley
• 1 loaf French Bread

Preparations:

1. Allow the butter to come to room temperature. Combine it in a small bowl with the garlic, olive oil, salt, and dried parsley. Mix the ingredients together until they form a smooth paste.
2. Cut the bread loaf into one-inch slices. Scoop 1/2 Tbsp of the butter mixture onto each slice, then spread it over the surface with a knife.
3. Arrange the slices on a baking sheet and then place them in the freezer to allow the butter to firm up. Once firm, stack the slices two at a time and place in quart sized freezer bags. Store in the freezer up to three months.
4. To cook the frozen slices of garlic bread, preheat the oven to 400 degrees. Once the oven is heated, take as many slices out of the freezer as you'd like, carefully separate the stacked slices, and place them on a baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
    

Simple Curry

Ingredients:

• 2 Tbsp salt, for water
• 2 pounds potatoes, cut to 1-inch cubes
• 1 Tbsp vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1/2 tsp cayenne
• 4 tsp curry powder
• 1 tsp salt
• 1 tsp black pepper
• 1 inch piece of ginger, minced
• 1 14 oz can diced tomatoes
• 1 15 oz can chickpeas, drained
• 1 15 oz can peas, drained
• 1 14 oz can coconut milk

Preparations:

1. Place potatoes into a large pot or dutch oven and cover with well-salted water. Bring to a boil, then reduce heat to a simmer, cover and let the potatoes cook until tender, roughly12 minutes. Once cooked, drain the potatoes and set them aside.
2. Return the pot to the stove and add oil. Add onion and garlic and saute over medium heat until onion is tender and starts to turn translucent, about 3-5 minutes.
3. Add cumin, cayenne, curry powder, salt, pepper and ginger. Stir to combine before adding tomatoes, chickpeas, and peas.
4. Increase heat to medium-high and stir in the coconut milk. Bring to a simmer before adding the potatoes back to the pot. Reduce heat to low and cook everything together for 3-5 minutes before serving.

Chili Mac and Cheese

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1/2 Tbsp ground red pepper or cayenne
• 1/2 Tbsp crushed red pepper flakes
• 15 oz can diced tomatoes
• 2 8 oz cans tomato sauce
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1.5 cups shredded cheese

Preparations:

1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

Roasted Garlic Oil

Ingredients:

• Two heads of garlic, cloves separated and peeled
• Up to 1 cup olive oil

Preparations:

1. Place the garlic cloves in a small saucepan. Cover the cloves with olive oil until they all are completely submerged. No need to use more than the amount required to cover the cloves.
2. Over medium heat, bring the oil to a simmer. Stirring frequently, let the oil simmer for 20-30 minutes. The garlic is done when the cloves are golden brown, but don't let them burn. 
3. Remove from heat. When the oil and garlic cools, pour into a mason jar and store in the refrigerator. 

Pizza Hummus

Ingredients:

• 6 cloves garlic, preferably roasted
• 1 (15 oz) can chickpeas – drained, but liquid from can reserved
• 3 Tbsp extra virgin olive oil
• 6 basil leaves
• 1/2 cup mozzarella cheese, shredded
• 1/4 Cup grated Parmesan
• 1/4 Cup Ricotta Cheese
• 2 tsp tomato paste
• 1/2 tsp onion Powder
• 1/4 tsp dried oregano
• 1/4 tsp dried parsley
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp Kosher salt
• 1/4 tsp pepper

Preparations:

1. Pulse the garlic in the food processor until roughly chopped, about 5 pulses.
2. Add in all the remaining ingredients, except the olive oil and reserved bean liquid. Process until combined and almost smooth in consistency, about 1 minute. stop to scrape down the sides of the bowl if necessary.
3. With the food processor running, slowly pour in the olive oil through the opening at the top of the processor and process until smooth. Add in the reserved bean liquid, 1-2 tablespoons at time. Process until desired consistency and thinness is achieved.

Potato Wedges

Ingredients:

• 4 large russet potatoes, rinsed
• 1/4 cup extra virgin olive oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 3/4 tsp paprika
• 1/2 tsp black pepper
• 1 tsp fresh rosemary, finely chopped

Preparations:

1. Cut potatoes into wedges by cutting lengthwise in half then slice each half into 4 wedges.
2. Place potatoes in a very large bowl of water with about 2 cups of ice cubes. Let them stand for 30 min. then pat dry with paper towels.
3. While the wedges soak, in a small bowl, mix the rosemary into the olive oil and set aside.
4. Remove the wedges from the ice water, pat dry, and place them in a large ziploc bag.
5. In another small bowl, combine the salt, garlic powder, paprika, and black pepper. Stir, then pour over the wedges. Close the bag and shake until evenly distributed.
6. Next, add the olive oil mixture to the bag and toss until potatoes are coated.
7. Line two baking sheets with parchment paper. Place potatoes on the lined sheets and bake at 450˚F for 30-35 min, flipping midway through, until the potatoes are browned and crispy.

Sweet Potato and Potato Gratin

Ingredients:

• 2 cups heavy whipping cream
• 1 cup milk
• 2 teaspoons salt
• 1 teaspoon pepper
• 3 cloves garlic, pressed
• 1 tsp dried thyme 
• 1 tsp dried sage
• 1 tsp chopped fresh rosemary
• 1/4 tsp finely grated nutmeg
• dash cayenne pepper
• 8-12 oz Swiss cheese, sliced
• 2 cups finely grated Parmesan
• 3 large white sweet potatoes
• 3 large Russet potatoes

Preparations:

1. Preheat the oven to 425°F.
2. Whisk the cream, milk, salt, pepper, garlic, thyme, rosemary, sage, nutmeg, and cayenne in a big bowl. Set aside.
3. Peel the sweet potatoes (and Russets if so inclined), then using a food processor, slice the potatoes into thin rounds. If you don't have a food processor, use a mandolin or sharp knife by hand. Combine all slices in a large bowl and toss, mixing the two types of potatoes.
4. Pour 1/2 cup of the cream on the bottom of a Dutch Oven to prevent the potatoes from sticking to the bottom. Then layer 1/4 of your potato mixture evenly on top. 
5. Drizzle 1/3 of the cream mixture on top, then sprinkle 1/2 cup Parmesan and top with a thin layer of Swiss.
6. Top with potatoes and repeat for another three layers. 
7. Cover with the Dutch Oven lid or foil and bake until bubbly, 15 minutes. If using foil, be carfeul to not let it contact the top cheese layer. 
8. Remove the lid, reduce the heat to 400°F, and bake until the top is golden and bubbly, 45-50 minutes.
9. Let cool slightly, then serve hot or at room temperature

Mediterranean Cous-cous

Ingredients:

• 3 cups prepared cous-cous (1 box)
• 1/2 red onion, diced
• 2 tsp olive oil
• 4 cloves garlic, minced
• 1/2 Tbsp oregano
• 1/4 tsp black pepper
• 1 1/2 cups chickpeas (1 15oz can), drained
• 1/2 cup kalamata olives, pitted and chopped
• 1/2 cup sun dried tomatoes, chopped
• 4oz feta cheese, crumbled
• 1 Tbsp lemon juice

Preparations:

1. Prepare the cous-cous according to the packaging
2. Meanwhile, heat the olive oil in a large pan over medium heat. Once hot, add the red onion. Saute for 5-8 minutes.
3. Add the garlic, oregano, and black pepper to the pan and saute for 1-2 minutes.
4. Stir in the chickpeas and cook for 6-8 minutes until the chickpeas start to brown.
5. Turn off the heat. Stir in the olives and sun dried tomatoes. Add the cous-cous, feta, and lemon juice to the pan and stir. Once everything is evenly warm, serve. 

Slow Cooker Potato Corn Chowder

Ingredients:

• 24 oz red potato, diced
• 16 oz frozen corn, or 2 ears fresh
• 3 Tbsp all-purpose flour
• 6 cups vegetable stock
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 Tbsp unsalted butter
• 3 Tbsp milk

Preparations:

1. Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. 
2. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt, and pepper.
3. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
4. Once fully cooked, stir in butter and heavy cream.

Savory Pecans

Ingredients:

• 4 cups (1 pound) pecans halves
• 1/3 cup (5 1/3 Tbsp) unsalted butter, melted
• 2 tsp Worcestershire sauce
• 1 1/4 teaspoons salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground mustard
• 1/2 teaspoon Sriracha
• 1/4 teaspoon cayenne pepper

Preparations:

1. Preheat oven to 300°F. 
2. In a large bowl, whisk together the melted butter, Worcestershire sauce, salt, garlic powder, ground mustard, Sriracha, and cayenne. 
3. Pour in the pecans and stir until well combined. 
4. Arrange the pecans on a large parchment paper covered sheet pan and bake for 20-22 minutes until toasted and lightly browned, stirring halfway cooking time to prevent burning. 
5. Remove from the oven and cool completely before transferring to an airtight container and storing in the refrigerator.

Coconut Curry

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 4 cloves garlic, minced
• 1 tsp ground ginger
• 1 green bell pepper, diced
• 1 large carrot, diced
• 1 small sweet potato, peeled and diced
• 1 Tbsp curry powder
• A pinch of crushed pepper flakes
• 2 cans (14 oz) light coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• 1 roma tomato, diced
• Lemon juice (optional)
• For the Coconut Quinoa:
• 1 can (14 oz) light coconut milk
• 1 cup quinoa    

Preparations:

1. If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 20 minutes or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
2. In the meantime, heat a large pot to medium heat and add olive oil. Add the onion, garlic, ginger, carrot, sweet potato, bell pepper, and a pinch each salt and pepper and stir. Cook, stirring frequently, until softened – about 10 minutes.
3. Add curry powder, pepper flakes, vegetable broth, coconut milk, another healthy pinch of salt and stir. Bring to a simmer then reduce heat slightly and continue cooking for 10-15 minutes. Sample a bit of the sweet potato. If it is fully cooked, continue to the next step. 
4. Add the tomatoes and cook another 5 minutes.
5. Serve over coconut quinoa with a bit of lemon juice.