Chickpea Soup and Spicy Pita Chips

• 1/4 c extra-virgin olive oil
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 lg onion, chopped
• Kosher salt and freshly ground pepper
• 30 oz canned chickpeas, drained and rinsed
• 15 oz canned diced fire-roasted tomatoes w/ green chiles
• 1 tbsp ground cumin
• 1 1/2 tsp ground coriander
• 2 pocketless pitas
• 1/2 lemon, juiced
• Cilantro, chopped

Preheat the oven to 375 degrees F. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat. Add the celery, carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, 7 minutes.

Add 6 cups water, the chickpeas, tomatoes, 2 teaspoons cumin, 1 teaspoon coriander and 1/2 teaspoon salt. Bring to a simmer and cook, stirring occasionally and slightly mashing the chickpeas with the back of a spoon, until the soup thickens slightly, about 20 minutes. Season with salt and pepper.

Meanwhile, slice the pitas into thin wedges. Toss with the remaining 2 tablespoons olive oil, 1 teaspoon cumin, 1/2 teaspoon coriander and 1/2 teaspoon salt. Spread in a single layer on a baking sheet. Bake until golden and crisp, 8 to 10 minutes.

Stir the lemon juice into the soup just before serving. Top with cilantro and the pita chips.

Tomato & White Bean Soup

• 3 tbsp olive oil
• 1 lg onion, chopped
• 5 cloves garlic, smashed
• Kosher salt
• 2 tbsp tomato paste
• 2 lbs tomatoes, chopped
• 30oz white beans, drained and rinsed
• 1 qt chicken broth
• 1 sprig rosemary, plus 1 teaspoon chopped leaves
• 1/4 tsp red pepper flakes

Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, 3 garlic cloves and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 5 minutes. Add the tomato paste and cook, stirring occasionally, 1 minute. Add all but 1/2 cup of the chopped tomatoes, the beans, broth, 1 cup water, the rosemary sprig, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Bring to a boil. Reduce the heat to medium and simmer 20 minutes.

Discard the rosemary sprig. Working in batches, transfer the soup to a blender and puree until smooth. Season with salt. Return to the pot and cover to keep warm.

Top each bowl of soup with croutons, reserved 1/2 cup chopped tomatoes; drizzle with olive oil as desired

Kale & Potato Soup

• 3 slices bacon, chopped
• 2 lb Yukon gold potatoes, peeled and diced
• 1 leek (white and light green parts), halved lengthwise and thinly sliced
• 2 cloves garlic, minced
• 1 tsp chopped fresh rosemary
• Kosher salt and freshly ground pepper
• 4 c low-sodium chicken broth
• 1 med bunch kale, stems removed, leaves chopped (about 10 cups)
• 1/4 tsp Worcestershire sauce
• 1 tbsp extra-virgin olive oil
• 1 tbsp sour cream

Cook the bacon in a large Dutch oven or pot over medium-high heat, stirring occasionally, until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels.

Add the potatoes and leek to the drippings in the pot and cook, stirring, until the leek is slightly softened, about 3 minutes. Add the garlic, herbs, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are slightly browned, about 2 minutes. Add the chicken broth and 4 cups water and bring to a simmer; cover and cook 15 minutes. Add about three-quarters of the kale; continue cooking, covered, until wilted, about 5 minutes. Stir in the Worcestershire sauce.

Meanwhile, preheat the broiler. Toss the remaining kale with the olive oil on a baking sheet; season with salt and pepper. Broil until crisp, about 3 minutes.

Thin the sour cream with a splash of water. Working in 3 to 4 batches, puree the soup in a blender until smooth; reheat if needed. Serve topped with the sour cream, kale chips, and bacon.

Creamy Spiced Cauliflower Soup

• 1 tbsp olive
• 2 med yellow onions, diced
• 1 bay leaf
• 1 1/4 tsp ground cumin
• 1 tsp kosher salt
• 1 tsp ground turmeric
• 1/2 tsp ground coriander
• 1/8 tsp ground cardamom
• dash of ground black pepper
• pinch of crushed red pepper flakes
• 4 garlic cloves, minced
• 4 1/2 c vegetable broth
• 1 lg head of cauliflower, roughly chopped
• 1 c canned coconut milk
• 1 tbsp apple cider vinegar
• fresh dill

In a large soup pot, heat the oil over medium low.  Add all the onions and the next 8 ingredients, through the red pepper.  Saute, stirring occasionally until the onions become translucent, about 10 minutes. Then, add the garlic and saute another few minutes.

Add the vegetable broth and cauliflower then bring to a boil over high heat. Reduce to a simmer and allow to cook for about 15 minutes, until the cauliflower is tender.

Remove from heat and transfer carefully to a blender. Blend on high for a few minutes, until smooth.

Transfer back to the soup pot and stir in the coconut milk and vinegar. Bring back to heat over low,

ensuring it doesn't boil.  Serve hot and topped with fresh dill and ground black pepper.

Chicken Tamale Burrito Bowls

Chicken

• 1 1/2 lbs chicken breast
• 2 c red enchilada sauce
• 2 tbsp chili powder
• 2 tsp smoked paprika
• 1 tsp cumin
• 1 tsp kosher salt
• 1 tsp pepper
• 1/2 tsp cayenne
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 onion, sliced
• 1 red pepper, sliced
• 1 orange pepper, sliced
• 1 1/2 c canned black beans, drained and rinsed

Polenta

• 2 c chicken broth
• 2 c milk
• 1 cup polenta
• 4 oz sharp white cheddar cheese shredded
• 1/4 tsp salt
• 1/4 tsp pepper

 Toppings

• 4 oz queso fresco cheese, crumbled
• fresh cilantro, chopped
• crushed tortilla chip

Heat a very large skillet over medium high heat and add the olive oil. When the skillet is hot,
but not smoking add the onions and red and orange peppers. Stir fry the peppers for 35 minutes, until
they just begin to soften. Remove from the skillet and set aside. Keep warm by covering the plate with foil.

Add another tablespoon of oil to the skillet. Add the chicken and brown on both sides, about 34
minutes per side. Once the chicken is browned all over add the the enchilada sauce, chili powder, smoked paprika, cumin, salt, pepper, cayenne, garlic and onion powder and bring everything to a boil. Reduce the heat to a simmer and simmer the chicken in the sauce for 10 to 15 minutes or until cooked through and shreds easily.

Meanwhile, make the polenta. Pour the chicken broth and milk into a medium size saucepan
and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring
frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just
before serving, stir in the cheddar cheese and butter, season with salt and pepper. If the polenta
seems a little thick you can add a tablespoon of butter or extra milk.

When the chicken is done cooking remove the chicken from the heat and shred the chicken with
2 forks right in the sauce. Toss in the black beans and peppers until warmed through.

To assemble the bowls, add a nice serving of polenta to each bowl. Top with the peppers and
saucy chicken. Finish the bowls off with a dollop of mashed avocado, crumbled queso fresco,
chopped cilantro and crushed tortilla chips.

Italian Tuna Pasta

• 8 oz farfalle
• 1/4 c extra virgin olive oil 
• 2 tsp lemon zest 
• 1 1/2 tbsp fresh lemon juice 
• 1/2 tsp salt 
• 1/2 tsp freshly ground black pepper 
• 3 celery ribs, sliced 
• 1 cucumber, peeled, halved, seeded, and sliced 
• 1 red bell pepper, halved and thinly sliced 
• 1/4 red onion, thinly sliced 
• 2 cans solid white tuna in olive oil, drained 
• 1 tbsp drained capers 
•  1/3 c thinly sliced fresh basil

Cook pasta in boiling salted water according to package directions; drain.

Meanwhile, whisk together olive oil and next 4 ingredients in a large bowl. Stir in celery and next 5 ingredients. Add hot pasta, and toss to coat. Stir in basil. Serve immediately, or chill until ready to eat.

Creamy Barbecue Chicken Wrap

• 2 tbsp barbecue  sauce
• 2 tbsp Greek yogurt, plain
• 2 lg flour tortillas
• 1 c lettuce, shredded
• 1/2 c sharp cheddar cheese, shredded
• 1/2 avocado, diced
• 1 chicken breast, cooked and shredded
• 4 slices bacon, cooked crisp

MIx the barbecue sauce and yogurt in a small bowl until well combined.

Spread the sauce evenly onto the tortillas.  Layer the remaining ingredients  over the sauce.  Roll tortillas burrito style and serve.

Turkey Ranch Club Wrap

1 Lg Tortilla

2 oz Smoked turkey

1 slice sharp cheddar cheese

2 slices cooked bacon

1 tbsp Ranch dressing

2 tomato slices

Romaine lettuce 

Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine.

Fold sides in and then roll up.

Spinach & Orzo Salad

• 4 c baby spinach, chopped
• 3/4 c uncooked orzo pasta
• 1/4 tsp lemon zest
• 3 tbsp lemon juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp garlic, minced
• 1/4 tsp honey
• 1/2 tsp fresh ground pepper
• 1 c rotisserie chicken, shredded
• 1/2 c cucumber, diced
• 1/2 c red bell pepper, diced
• 1/3 c green onions, thinly sliced
• 1 tbsp dill, minced
• 1/2 c goat cheese, crumbled

Cook orzo acccording to package directions.  Drain and rinse with cold water; drain and place in a large bowl.

Meanwhile, combine lemon zest, lemon juice, olive oil, salt, garlic and honey; stir well with a whisk. 

Drizzle juice mixture over orzo; toss to coat.

Add chicken, dill, pepper, onion, cucumber and spinach ; toss to combine. 

Top with cheese and serve.

Roasted Garlic, Olive & Tomato Pasta Salad

• 3 small heads garlic
• Olive oil
• 1 lb medium pasta shells
• 15 oz ricotta
• 3/4 c whole milk yogurt
• 1 1/4 tsp salt
• Freshly ground black pepper
• 4 small tomatoes, roughly diced
• 1 c black or green olives, sliced
• 1/3 c firmly packed cup fresh basil leaves, thinly sliced

Heat the oven to 400°F. Slice the tops off the garlic heads. Drizzle with olive oil and place in the center of a large square of foil and fold to seal. Place the packet in a baking pan and roast for 40 to 50 minutes, or until the garlic is very soft. Remove, and let cool.
 
Cook the pasta according to directions. Drain and remove to a large bowl. Toss with a little olive oil, and let cool while making the dressing. Whisk the ricotta and yogurt together until lightened and smooth, and add in all of the roasted garlic - squeezing the soft garlic out of each clove. Whisk vigorously, until the garlic is well-incorporated. Whisk in the salt and season generously with black pepper. Season to taste with salt and pepper.
 
Pour the ricotta mixture over the pasta and add the tomatoes, olives, and basil. Toss to coat. Taste and season further if needed with salt and pepper.
 
Serve slightly warm or chilled.

White Bean Burger w/Rosemary & Sun-Dried Tomatoes

• 2 cans cannellini beans, drained and rinsed
• ¾ c panko bread crumbs
• 1/4 c sun-dried tomatoes, chopped
• 1 tbsp fresh rosemary, chopped
• ¾ tsp kosher salt
• ¼ tsp pepper
• 3 garlic cloves, minced
• pinch chili flake
• 2 eggs

Pre-heat your oven to 375*F
 
In a large bowl or a food processor add the beans. Mash them up while still maintaining some bits of bean.  Add to the remaining ingredients except for the eggs. Taste for seasoning then add the eggs. Let this sit for 15 minutes.
 
Line a sheet pan with parchment and a bit of oil or pan spray. Form four patties and place in a 375*F pre-heated oven.  Bake 10-15 minutes on each side. Serve on crusty bread or a hamburger bun with spicy mustard, pickles, and greens.

Chicken, Bacon & Avocado Wrap

• 1/2 c mayonnaise
• 1 tsp  tarragon, minced
• 2 tsp fresh lemon juice
• 1/2 tsp black pepper 
• 4 tortillas
• 2 c romaine lettuce, shredded 
• 2 medium tomatoes, chopped
• 1 avocado, diced 
• 4 slices bacon, cooked and chopped
• 2 c chicken, cooked and shredded

In a small bowl, combine the mayonnaise, tarragon, lemon juice and black pepper. In a large bowl, toss together shredded lettuce, tomatoes, avocado, bacon and chicken. Add mayonnaise mixture to the large bowl and toss to coat evenly.


Spread a heaping spoonful of the mixture over each wrap. Roll-up each wrap, and secure with a toothpick if necessary. 

Bacon & Cheddar Egg Salad

•  6 eggs
• 4 slices bacon
• 1/2 c mayonnaise
• 1 tbsp mustard
• 1 tsp vinegar
• 1 tsp dried parsley flakes
• 1 tsp salt
• 1/2 tsp pepper
• 1/4 c grated cheddar cheese

Add the eggs to a medium sized pot and fill with water to 1 inch above the eggs. Bring the water to a boil over medium heat. Remove from the heat, cover with a lid, and let stand for 15 minutes.  Run the eggs under cold water or place them in an ice bath until cold.

While the eggs are cooling, chop the bacon into bite sized pieces and fry until crisp over medium heat. Drain the fat and set aside the bacon.

Peel the eggs and mash them finely with a fork. Add the mayonnaise, mustard, vinegar, parsley, salt, and pepper and stir to combine. Stir in the bacon and cheddar.

Serve your favorite sandwich bread, as a wrap or in a pita pocket.

Feta & Kalamata Olive Tortellini Pasta Salad

20oz tortellini
1/4 c olive oil
1 tbsp red wine vinegar
salt & pepper
3/4 c feta cheese, crumbled
1/2 c sun-dried tomates, sliced thin
1 pint grape tomatoes, rinsed and dried
1/2 c Kalamata olives
1 tsp crushed red pepper
5-6 basil leaves, chopped

Heat a pot of salted water and bring to a boil. Cook the pasta according to instructions on the package. Drain and remove from pasta pot. Allow the pasta to cool.

In a medium bowl, whisk together olive oil and red wine vinegar. Add salt and pepper to taste.

In a large bowl, combine cooled pasta, feta cheese, sun-dried tomatoes, grape tomatoes, olives and red pepper. Add olive oil and vinegar mixture and thoroughly combine. Add crushed red pepper and basil leaves. Season with salt and pepper to taste.

Refrigerate pasta salad for at least 2 hours before serving.

Chicken Enchilada Wraps

• 1 tbsp olive oil
• 2 skinless, boneless chicken breast, chopped into bite-size pieces
• 1 tsp chili powder
• ½ tsp ground cumin
• 1 clove garlic, minced
• Pinch cayenne pepper
• 3 oz cream cheese, softened
• ½ c shredded sharp cheddar cheese 
• ¼ c sour cream 
• 10 oz can diced tomatoes w/green chiles, drained
• 1/4 c thinly sliced green onions
• 2 tbsp minced fresh cilantro
• 6 8-inch flour tortillas
• Green leaf lettuce
• Avocado and/or tomato slices

Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.

Combine the cream cheese, cheddar cheese and sour cream in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill.

Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.

Avocado Egg Salad

• 1 med avocado, pitted and peeled
• 2 tbsp mayonnaise
• 1 1/2 tsp lemon juice
• 4 hard-cooked eggs, peeled and chopped
• 1 celery stalk, finely chopped
• 1 tbsp chives, finely chopped
• 1 tsp curry powder (optional)
• Salt and black pepper, to taste

Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery
and chives. Season with salt and pepper.

Serve on toast, a wrap or however you like egg salad

Cheesy Baked Spaghetti Squash & Spinach

• 5 1/2 c cooked spaghetti squash
• 1 tbsp butter
• 1/2 tbsp olive oil
• 1/4 c white onion, minced
• 1/4 c flour
• 2 1/2 c milk
• 8 oz. sharp cheddar cheese, shredded
• 4 c baby spinach
• 1/4 c Parmesan Cheese, grated 
• salt
• pepper

Preheat the oven to 375 degrees.

In a large sauce pan, heat the butter and olive oil on medium heat.  Add the onions and cook for a few minutes.  Add the flour and whisk to combine. Reduce the heat to medium-low and cook for a few minutes, stirring the flour/butter mixture occasionally.  Slowly add the milk and whisk continuously on medium heat until the mixture becomes smooth and starts to simmer. Continue to simmer, stirring frequently, until the sauce thickens in consistency. Make sure the sauce is thicker than a standard bechamel sauce.  Remove from heat and stir in the shredded cheddar cheese. Combine until smooth (i.e. the cheese should melt into the sauce).  Season with salt and pepper.

Add 5 1/2 cups cooked spaghetti squash and spinach and combine.

Transfer everything to a prepared baking dish and sprinkle the top with grated Parmesan Cheese.  Bake for 40-45 minutes until the dish is bubbly and the top is golden. 

Remove from the oven and let it sit for 5-10 minutes to allow the dish to finish cooking. Sprinkle some fresh ground black pepper (optional) and serve immediately.

Southwest Chicken Salad with Avocado Dressing

• 4 c salad mix
• 1 c chicken, cooked and diced
• 1/2 c cherry tomatoes, halved
• 1/2 c shredded cheddar cheese
• 1/2 c sweet corn
• 1/2 c black beans (drained and rinsed)
• 1/4 c southwest tortilla strips

• 1 avocado, ripe
• 1 1/2 tsp lemon juice
• 6oz plain Greek yogurt
• 1/4 tsp tabasco sauce
• 1/3 c olive oil
• 1 tsp crushed garlic
• 3 tsp cilantro
• 3/4 tsp kosher salt

Place salad into four salad bowls.

In a food processor, add avocado, lemon juice and greek yogurt. Process for about 3 minutes until smooth. Add in remaining ingredients and process an additional 3 minutes.  Serve atop salad.

Chicken Caesar Salad Sandwiches

• 2 lb boneless skinless chicken breasts or thighs
  
• 1/2 to 1 c Caesar dressing
• 1/2 c Parmesan cheese, shredded 
• 1/4 c fresh parsley, chopped
• 1/2 tsp ground pepper
• Romaine lettuce
• Slimwich buns

Place chicken in a 3-4 quart slow cooker with 1 1/2 cups of water, cover and cook on low heat for 3-4 hours.

Remove chicken from cooker and drain the water from the slow cooker. Place chicken on a cutting board shred.

Place chicken back in the cooker along with the dressing, Parmesan cheese, parsley, and pepper over the top. Stir until combined. Cover and cook on high heat for 30 minutes or until mixture is hot.

Divide mixture between 4-6 Slimwich buns and top with extra shredded Parmesan cheese and lettuce to serve.

BBQ Ranch Chicken Salad

• 4 c rotisserie chicken, shredded 
• 1/2 c buttermilk ranch dressing
• 1/2 c barbecue sauce
• 2 tbsp mayonnaise
• 1/2 c celery, chopped 
• 1 c cheddar cheese, shredded 
• salt and pepper
• 12 slices bacon, cooked

In a large bowl, combine the chicken, ranch dressing, barbecue sauce, mayonnaise, celery and cheese. Mix together. Season to taste with salt and pepper.

For sandwiches - Top each sandwich with some of the chicken salad mixture, 2 slices of bacon and some sliced avocado.