Roasted Cabbage

• 1 tsp olive oil
• 2 tbsp real bacon bits
• 2 tbsp lemon juice
• 1 tbsp worcestershire sauce
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• 1 Medium Head of Cabbage

Preheat the oven (or grill) to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, worcestershire sauce, salt and pepper to make the marinade. 

Prepare the cabbage. Rinse it under water and remove loose leaves.

Cut the cabbage into quarters. 

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon marinade evenly across each cabbage quarter making sure to get it in all the nooks and crannies. Wrap each wedge and bake for 30-45 minutes.

Buffalo Chicken Meatball Subs w/Garlic Blue Cheese Sauce

• 1/2 lb ground chicken
• 2 T. bread crumbs
• 2 T. dry ranch mix
• 1/4 c onion, chopped
• 1 garlic clove, minced
• 1/4 c hot sauce
• 1 egg

• 1 T. unsalted butter
• 2 garlic cloves, minced
• 1 T. flour
• 3/4 c milk
• 2 T. crumbled blue cheese
• salt and pepper to taste

Preheat the oven to 400F. Line a baking tray with foil or parchment paper.

In a medium bowl, combine the chicken, breadcrumbs, ranch mix, onion, garlic, hot sauce and egg until well mixed. Roll into 12 meatballs and place on the tray. Bake 20 minutes or until cooked all the way through.

While the meatballs are baking, in a medium saucepan, melt the butter. Add the garlic and cook until the garlic starts to brown. Whisk in the flour until a paste forms. Slowly whisk in the milk until everything is smooth. Bring to a boil and cook for a few minutes or until thickened. Add the blue cheese and whisk until melted. Remove from the heat.

Depending on the size of the sandwich rolls, add about 3 or 4 meatballs per sandwich. Top with blue cheese sauce.

Scrambled Eggs w/Kale & Swiss

• 1 tbsp olive oil
• 1/4 c onion, chopped 
• Pinch of red pepper flakes
• 1 c kale,thinly sliced
• 4 eggs, beaten
• 1/2 c of grated Swiss or mozzarella cheese
• 1/2 tsp Italian seasoning
• Salt and ground black pepper to taste

Heat olive oil in a non stickpan on medium high heat. When the oil is hot, add the onion and red pepper flakes, cooking for one minute.

Add the kale to the pan, toss with the onions and olive oil. Cook for a few minutes, until the kale is wilted.

Reduce heat to medium. Add the eggs to the pan. Stir until the eggs begin to set. Then stir in the cheese and Italian seasoning.  Remove from heat and continue to stir a few times until the cheese is melted and the eggs are cooked. Sprinkle with salt and pepper to taste.

Blackened Cod Sandwich w/Chipotle Mayo & Slaw

Slaw

• 1 garlic clove, finely chopped

• 1 shallot, finely chopped

• 1 1/2  tbsp white balsamic vinegar

• 1 tbsp extra virgin olive oil

• sea salt

• freshly ground black pepper

• 1 c shredded red cabbage

• 1/4 c coarsely chopped cilantro

• 1 scallion, thinly sliced (white and green parts)

Sandwich

• 2 1/2 tbsp light mayonnaise

• 1 chipotle pepper in adobo sauce, finely chopped

• 1 tsp adobo sauce

• 1 1/2 tsp freshly ground black pepper

• 1/2 tsp chile powder

• 1/4 tsp ground cumin

• sea salt

• 1 tsp olive oil

• 2 5-oz skinless cod filets

• 2 toasted ciabatta rolls

Combine the garlic, shallots, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper.  Combine the cabbage, bell pepper, cilantro, and scallion in a medium bowl. Add the dressing and toss well to combine. Taste for seasoning and add more salt and pepper, if desired. Cover and refrigerate 30 minutes to allow flavors to combine.

Combine the mayonnaise, chipotle pepper, and adobo sauce in a small bowl. Set aside.

Combine the black pepper, chile powder, and cumin in a small bowl. Rub the spice mixture all over the fish, coating both sides well and pressing to adhere.  Heat a nonstick skillet over medium-high heat and add the olive oil. When the oil is hot, but not smoking, season the filets with salt and add to the pan.

Sear until beginning to blacken on the bottom, about 3 minutes. (Reduce the heat to medium if the spices begin to burn.) Turn and sear the second side until blackened and the fish is just cooked through, about 2 minutes longer, depending on thickness.

Spread the chipotle-mayo sauce on all 4 cut sides of the rolls and lay a filet on each bottom half. Mound the red cabbage slaw on top of the fish and cover with the top halves. Serve right away.

Spicy Sausage & Tomatoes w/Fried Polenta

• 1 tbsp olive oil
• 2 links Italian chicken sausage
• 1 link hot Italian sausage
• 1 c chopped onion
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper
• 2 cans diced tomatoes, undrained
• 3 tablespoons sundried tomatoes in oil
• 1/4 c red wine
• 1/2 c chopped fresh basil, divided
• Prepared polenta, chilled and sliced
• 3/4 c grated Parmesan cheese, divided

Add 1 tablespoon olive oil to a large saucepan over medium-high heat. Brown the sausage (cutting it out of its casing, if it has one, and crumbling it in the pan). Add the onions and cook for 5 minutes until tender. Add the garlic and cook for just 30 seconds or so, until fragrant but not burnt, before adding the tomatoes, oregano, red pepper flakes, sundried tomatoes, and wine. Use a wooden spoon to scrape up the sausage bits off the bottom of the pan. Bring this mixture to a boil before reducing the heat and allowing it to simmer for 15 minutes, stirring occasionally.

While the mixture is simmering, heat the other 1 tablespoon of olive oil in a skillet over medium heat. When the pan is hot and the oil is shimmering, add the slices of polenta, frying them for a few minutes on one side, until golden brown. Sprinkle them with salt and pepper before flipping them to fry, salt, and pepper the other side. When they’re almost done, sprinkle them with a little Parmesan cheese. Remove them to your serving plate.

Stir 1/4 cup of basil and 1/2 cup Parmesan cheese into the tomato mixture. Cook for 5 more minutes before spooning the mixture over the fried polenta, sprinkling with a little extra grated Parmesan and basil, and serving.

Chicken & Barley Soup

• 1 c chopped onion
• 1 garlic clove, minced 
• 1 tbsp oil
• 3 c water
• 2 c frozen corn
• 1 can kidney beans, rinsed & drained
• 1 can black beans, rinsed & drained
• 1 can tomato sauce
• 1 can diced tomatoes, undrained
• 1 can chicken broth
• 1/2 c pearl barley, uncooked
• 4 oz can chopped green chilies, drained
• 1 tbsp chili powder
• ½ tsp cumin
• 3 c cubed cooked chicken
• ¼ c chopped fresh cilantro
• 2-3 tbsp fresh lime 
• sour cream
• shredded cheddar cheese

In a large soup pot (4-5 qts) saute onion and garlic in oil until tender. Add the next 10 ingredients. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.

Stir in the chicken and cook for 15 more minutes or until barley is tender. Stir in cilantro and lime just before serving.

Bean Burgers w/Grilled Corn & Pesto

• 1 can cannellini beans, drained and rinsed
• 1 can chickpeas, drained and rinsed
• 1 large egg
• 1 egg white, lightly beaten
• 2 garlic cloves, minced
• 1/3 c panko bread crumbs
• 2 tbsp fresh basil, chopped 
• 2 tbsp fresh chives, snipped 
• 3 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 ears grilled corn, cut from the cob (approx 1 cup)
• 1/2 c pesto
• 2 tomatoes, sliced
• 6 whole grain buns

Add the beans and chickpeas to a food processor with the egg, garlic, panko, basil, chives, 1 tablespoon olive oil, salt and pepper. Pulse until the mixture is coarse and just combined. Place mixture in a large bowl, then stir and mash in the grilled corn. Form into 6 patties.

Heat a large skillet over medium-high heat and add remaining olive oil. Cook the patties in batches about 3 minutes. Gently slip and cook an additional 3 minutes until both sides are brown and crispy. Once all of the burgers are finished, assemble by sandwiching them between the buns, adding pesto on top and finishing it off with a few slices of tomatoes. 

Roasted Spaghetti Squash w/Sausage & Kale

• 3 tbsp olive oil
• 1 med spaghetti squash
• 1 package sweet Italian turkey sausage
• 1/2 c red onion, minced 
• 3 cloves garlic, minced
• 1 c kale, thinly sliced 
• 1 c grated Parmesan cheese
• 1 tbsp finely chopped fresh oregano
• Kosher or sea salt
• Freshly ground black pepper

Preheat oven to 375°F (190°C). Oil a sheet pan with one tablespoon of the oil lined with aluminum foil.

With a sharp chef's knife, slice off 1/2-inch from the ends of the spaghetti squash. Then stand the squash up on one of the ends to stabilize it, and cut the squash in half, top to bottom. Scoop out any seeds and stringy bits inside, and place the squash halves cut-side down on the oiled or lined sheet pan. Poke the tops of the halves with the tip of a sharp knife.

Bake for 35 to 45 minutes until you can easily poke the sides of the squash with a fork. Remove from oven and let sit until cool enough to handle. Then using the tines of a fork, scrape out the "spaghetti"-like strands of the squash to a bowl.

Pinch and remove small chunks of sausage from the sausage casings to a plate.

In a large sauté pan, heat 2 tablespoons of the olive oil on medium heat. Add the onions and cook until soft, 2 to 3 minutes. Then add the garlic and cook for a minute more. Add the sliced kale and cook for a minute or two. Add the sausage, and cook without stirring, until the sausage starts to brown, then stir and continue to cook, stirring occasionally, until the sausage bits are cooked through, about 2 to 3 minutes.

Add the spaghetti squash strands to the sausage mixture and stir to combine, cook until the squash is heated through, about a minute.

Remove from heat and add the grated Parmesan cheese and oregano. Season with salt and pepper to taste. Serve immediately.

Quinoa Asian Salad

• 1 c quinoa
• 2 c water
• 1/4 tsp salt
• 1 c red cabbage, chopped
• 1 c edamame, shelled and cooked 
• 1 red bell pepper, chopped
• 1/2 c carrots, shredded 
• 1 c cucumber, diced 
• Dressing:
• 1/4 c  soy sauce or tamari sauce
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 2 tbsp green onion, chopped
• 1/4 c cilantro, chopped
• 1 tbsp sesame seeds
• 1/4 tsp ginger, grated
• 1/8 tsp red pepper flakes
• Salt and black pepper, to taste

Add water, quinoa, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork.

Place the quinoa in a large bowl and add the cabbage, edamame, red pepper, carrots, and cucumber. Set aside.

In a small bowl, whisk together the soy sauce, sesame oil, rice wine vinegar, green onions, cilantro, sesame seeds, ginger, red pepper flakes, salt, and pepper.

Pour the dressing over the quinoa salad and stir to combine.

Roasted Curry Cauliflower

• 1 med head of cauliflower, cut into florets
• 1 sm yellow onion, quartered
• 2 tbsp extra virgin olive oil
• 2 tbsp butter, melted
• 1/2 tsp Kosher salt
• Fresh ground pepper, to taste
• 1/4 tsp coriander, toasted and ground
• 1/4 tsp cumin seed, toasted and ground
• 1 tsp curry powder
• ½ tbsp paprika
• 1 ½ tbsp red wine vinegar
• 1 tbsp cilantro, chopped

Preheat the oven to 450 degrees. Combine the cauliflower and onion, being sure to separate all the "petals" of the onion. Add the olive oil and melted butter, and toss to coat.

Combine the salt, pepper and spices in a small bowl, and sprinkle them evenly over the cauliflower mix. Add the vinegar and toss well to combine. Put the cauliflower in a baking dish big enough to hold all the cauliflower in a single layer.

Bake, uncovered for 25 to 35 minutes, or until tender, stirring the cauliflower every 5 to 7 minutes to assure even browning. Stir in the chopped cilantro and serve immediately.

Spicy Butter Chicken

• 2lb boneless skinless chicken breasts, chopped
• 6 cloves garlic, minced
• 1 tspsalt
• ½ tsp black pepper
• ½ tspcayanne pepperr
• ¼ tps ground coriander
• ¼ tsp cumin
• ¼ tsp cardamom
• 1 juiced lime
• 1 lg onion diced
• ¼ c butter
• 14.5oz tomato sauce
• 14.5oz diced tomatoes
• 1 pt whipping cream
• 1 bunch cilantro, chopped
• 2 c basmati rice

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cover and simmer for 30 minutes. Add the whipping cream and cilantro just before serving over basmati rice.