Grilled Cilantro Lime Chicken

• 2 lb skinless, boneless chicken breasts
• 2 tbsp olive oil
• Grated zest from 2 limes
• Juice from 2 limes
• 3 tbsp cilantro, chopped 
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper

Place the chicken breasts between two piece of plastic wrap or wax paper and pound to an even thickness with a meat mallet or rolling pin.

Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.

Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.

Oven Roasted Sprouts, Squash & Onion

• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1/2 tsp nutmeg, ground
• 1/2 tsp sage, rubbed
• 1lb brussel sprouts
• 1 medium butternut squash, peeled and cut into chunks
• 1 lg red onion, peeled and chopped
• 3 tbsp olive oil

Preheat oven to 450 degrees.  Mix seasoned salt, pepper, nutmeg and sage in a small bowl.  Toss vegetables with olive oil in a large bowl.  Sprinkle seasoning mixture over vegetables, and toss to coat.

Spread vegetables in a single layer on a foil lined baking pan.

Bake 30-35 minutes or until vegetables are tender and golden brown.

Meatballs w/ Spaghetti Squash Pasta

• 1 medium spaghetti squash
• Kosher salt
• 3 tbsp extra-virgin olive oil, plus more for brushing
• 2 stalks celery, chopped
• 1 med carrot, roughly chopped
• 1 med onion, roughly chopped
• 6 cloves garlic
• 1 c fresh parsley leaves
• 1 lb ground beef
• 1 lb ground pork
• 2 lg eggs
• 1 c Italian-style breadcrumbs
• 1 c plus 3 tablespoons grated parmesan cheese
• 2 28-oz cans tomato puree
• 2 lg sprigs basil
• 1 tsp  dried oregano

Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes.

Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup Parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes.

Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil.

Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon Parmesan.

Spaghetti Squash Fritters w/ Sriracha Mayo

• 1 (2-lb) spaghetti squash
• 8 oz fresh baby spinach
• 1/2 c panko breadcrumbs
• 2 tbsp Parmesan cheese, grated 
• 1 tbsp garlic, minced 
• 1/2 tsp fresh ground black pepper
• 1/4 tsp baking powder
• 2 lg egg whites
• 1 tbsp olive oil, divided
• 5 tsp canola mayonnaise
• 2 tsp milk
• 1 tsp Sriracha 
• 1 tsp cider vinegar

Preheat the oven to 350 degrees.

With a sharp knife, carefully cut the spaghetti squash in half lengthwise.  Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface, then place the pan in the oven for 1 hour or until a fork is easily inserted into the squash.

When the squash is cooked and cooled, use a fork to scrape the stringy squash out of the shell. Add the squash to a bowl. 

Heat a large skillet over medium-high heat. Add spinach to pan; cook 2 minutes or until spinach wilts. Place squash and spinach on a clean dish towel; squeeze until barely moist. Coarsely chop squash mixture, and place in a large bowl. Add panko and next 4 ingredients (through baking powder), and toss well to combine. Place egg whites in a medium bowl; beat with a mixer at high speed until soft peaks form. Gently fold egg whites into squash mixture.

Fill a 1/4-cup dry measuring cup with squash mixture. Invert onto work surface; gently pat into a 3/4-inch-thick patty. Repeat procedure with remaining squash mixture, forming 10 patties total. Heat a large nonstick skillet over medium heat. Add 1 1/2 teaspoons oil to pan, and swirl to coat. Add 5 patties to pan; cook 3 minutes on each side or until browned. Remove patties from pan; keep warm. Repeat the procedure with remaining 1 1/2 teaspoons oil and squash patties.

Combine mayonnaise and remaining ingredients in a small bowl. Serve with fritters.

Chickpea Chili

• 1 c dried chickpeas
• 2 qt boiling water
• 2 tbsp olive oil, divided
• 1 1/2 c onion, chopped 
• 5 garlic cloves, minced
• 1 tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1/2 tsp ground red pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 2 1/2 c chicken broth
• 1/2 c water
• 2/3 c pimiento-stuffed olives, sliced 
• 1/2 c golden raisins
• 28-oz can whole tomatoes, undrained and crushed
• 4 c butternut squash, peeled & chopped 
• 1 c frozen green peas, thawed
• 6 c hot cooked couscous
• 8 lime wedges
• 1/4 cup chopped fresh cilantro

Place chickpeas in a saucepan; add 2 quarts boiling water. Cover and let stand 1 hour; drain. Place beans in a 6-quart slow cooker.

Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add onion; sauté 4 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring constantly. Stir in tomato paste and next 5 ingredients (through turmeric); sauté 30 seconds, stirring constantly. Add onion mixture to slow cooker. Add broth and next 4 ingredients (through tomatoes) to slow cooker; cover and cook on HIGH 8 hours.

Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add squash; saute 5 minutes. Add squash to slow cooker. Cover and cook on HIGH 1 hour; stir in peas. Sprinkle with cilantro. Serve over couscous with lime wedges.