Linguine w/ Garlic, Kale & White Beans

• 8 oz uncooked linguine
• 3 tbsp extra-virgin olive oil
• 1/4 c fresh garlic, chopped 
• 1/2 c water
• 8 oz kale, chopped
• 15 oz canned cannellini beans, rinsed and drained
• 3/4 tsp black pepper, divided
• 1/2 tsp salt

Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.

Heat oil and garlic in a large skillet over medium heat. When garlic begins to sizzle, add 1/2 cup water and kale; cover and cook 5 minutes or until kale is tender, stirring occa­sionally. Add beans, 1/2 teaspoon pepper, and salt; cook 1 minute or until thoroughly heated, stirring occasionally. Add pasta and reserved 1/4 cup cooking liquid to pan; toss to coat. Sprinkle remaining 1/4 teaspoon pepper over pasta. Serve

Cheesy Quinoa w/ Turkey Kielbasa

• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 c quinoa, rinsed
• 1 c chicken broth
• 1/2 c grape tomatoes, halved
• Kosher salt & freshly ground pepper
• 3/4 c shredded extra-sharp cheddar cheese, plus more for topping
• 1/4 c fresh parsley, chopped 
• 1 sm head broccoli, cut into florets
• 14 oz turkey kielbasa

Preheat the oven to 400 degrees F. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the garlic and cook, stirring, until softened, about 1 minute. Add 1 cup water, the quinoa, chicken broth, tomatoes, 1/4 teaspoon salt and a few grinds of pepper; bring to a simmer, stirring. Reduce the heat to medium low, cover and cook until the quinoa is tender and the liquid is mostly absorbed, 12 to 15 minutes. Remove from the heat and stir in the cheese and parsley. Cover to keep warm.

Meanwhile, toss the broccoli with the remaining 1 tablespoon olive oil on a baking sheet; season with salt and pepper. Add the kielbasa to the baking sheet. Roast until the broccoli starts browning and the kielbasa is hot throughout, 15 to 18 minutes. Let cool slightly, then slice the kielbasa. Serve the quinoa topped with the kielbasa, broccoli and more cheese.

Chinese Noodle Vegetable Bowl

• Kosher salt
• 8 oz thin Chinese noodles
• 12 oz broccoli slaw
• 2 tsp toasted sesame oil
• 14 oz package extra-firm tofu, drained and cut into 1/2-inch cubes
• 1/4 c vegetable oil
• 6 scallions, cut into 1-inch pieces
• 1 tbsp minced peeled ginger
• 10 oz shiitake mushrooms, sliced 
• 2 c mushroom or vegetable broth
• 2 tbsp soy sauce
• Freshly ground pepper
• 2 tsp cornstarch

Bring a large pot of salted water to a boil. Add the noodles and broccoli slaw; cook, stirring, until the noodles are al dente and the slaw is tender, about 3 minutes. Drain and rinse under cold water, then transfer to a large bowl. Add the sesame oil, season with salt and toss.

Meanwhile, spread out the tofu on a kitchen towel; lay another towel on top and press to remove as much water as possible. Heat 2 tablespoons vegetable oil in a Dutch oven or large deep skillet over high heat. Add the tofu and cook, turning, until golden, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; season with salt.

Heat the remaining 2 tablespoons vegetable oil in the pot. Add the scallions and ginger; stir-fry 30 seconds. Add the shiitakes; stir-fry3 minutes. Add the broth, soy sauce and tofu; season with pepper. Cook until the liquid is reduced by half, 3 to 4 minutes.

Whisk 3 tablespoons water and the cornstarch in a bowl; add to the pot and cook, stirring, until thickened. Add the noodles and toss to coat.

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.

Eggplant Parmesan w/ Parsley Orzo

• 1 c uncooked orzo pasta
• 1/4 c fresh flat-leaf parsley, chopped 
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt, divided
• 1 med eggplant
• 3 tbsp all-purpose flour
• 1 tsp water
• 1 lg egg
• 3/4 c panko
• 1/2 tsp dried oregano
• 1/4 c Parmigiano-Reggiano cheese, grated
• Cooking spray
• 4 oz fresh mozzarella cheese, thinly sliced
• 1 1/3 c marinara sauce
• 1/2 tsp black pepper

Arrange oven rack 10 inches below broiler element. 

Preheat broiler to high.

Cook orzo according to package directions, omitting salt and fat. Drain and return to pan. Add parsley, oil, and 1/4 teaspoon salt; toss.

While orzo cooks, cut top and bottom off eggplant. Partially peel eggplant lengthwise with a vegetable peeler, leaving long purple stripes. Cut eggplant crosswise into 8 (1/2-inch-thick) slices; sprinkle with remaining 1/4 teaspoon salt. Place flour in a shallow dish. Combine 1 teaspoon water and egg in another shallow dish, stirring with a whisk. Combine panko, oregano, and Parmigiano-Reggiano in another shallow dish.

Dredge eggplant in flour, dip in egg mixture, and dredge in panko mixture, gently pressing mixture to adhere. Arrange on a baking sheet coated with cooking spray. Coat tops of eggplant slices with cooking spray. Broil 3 minutes on each side or until browned and tender but firm. Top evenly with mozzarella; broil 1 minute or until cheese melts.

Heat marinara in microwave at HIGH for 1 minute or until thoroughly heated. Arrange 1/2 cup orzo mixture on each of 4 plates; top each serving with 2 eggplant slices and 1/3 cup marinara. Sprinkle evenly with pepper.

Skillet Sausage & Kale Pesto Pizza

• Pizza dough
• 3 oz pork Italian sausage
• 3 cups kale, chopped
• 2 tbsp water
• 1 tsp sugar
• 1/4 slivered almonds, toasted
• 2 lg garlic cloves, minced and divided
• 1/4 c extra-virgin olive oil
• 1/4 c  Parmigiano-Reggiano cheese, grated
• 1/2 c mozzarella cheese, shredded 

Preheat broiler to high.

Heat a 10-inch cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add sausage; cook 3 minutes or until browned, stirring to crumble. Remove sausage from pan. Add kale, 2 tablespoons water, and sugar to pan; cover and cook 2 minutes or until kale wilts. Place kale on 2 layers of paper towels; squeeze out excess moisture. Wipe pan clean with paper towels.

Place nuts and 1 garlic clove in a mini food processor; pulse until finely chopped. Add kale; pulse until finely chopped. Add 2 tablespoons oil; process until almost paste-like (add 1 to 1 1/2 tablespoons water, if necessary). Add Parmigiano-Reggiano; pulse mixture just until combined.

Heat skillet over medium-high heat. Roll dough into a 10 1/2-inch circle. Add 1 tablespoon oil to pan; swirl to coat. Fit dough in pan, pressing slightly up sides of pan. Top evenly with pesto; sprinkle with sausage and mozzarella. Cook 2 minutes over medium-high heat or until browned on bottom. Place pan in oven; broil 2 minutes or until cheese melts. Cut into wedges.

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

Pork & Tomatillo Chili

• 1 lb tomatillos, husked and rinsed 
• 2 plum tomatoes 
• 1/4 c vegetable oil 
• 4 poblano chile peppers 
• 2 jalapeno peppers 
• 3 lbs boneless pork shoulder, trimmed, cut into 2-inch pieces 
• 2 tbsp chili powder 
• 2 tbsp ground cumin 
• Kosher salt and freshly ground pepper 
• 1 onion, chopped 
• 3 cloves garlic, chopped
• 2 tbsp cornmeal 
• 4 c low-sodium chicken broth

Preheat the broiler. Toss the tomatillos and tomatoes with 1 tablespoon vegetable oil on a baking sheet and push to one side. Put the poblanos and jalapenos on the other side of the baking sheet. Broil, turning the vegetables occasionally, until charred, about 10 minutes. Transfer the tomatillos and tomatoes to a cutting board and let cool. Put the peppers in a bowl and cover with a plate; set aside 10 minutes. Pull the skins off the tomatoes, then core and chop them along with the tomatillos. Peel, seed and chop the peppers; set all the vegetables aside.
Toss the pork with the chili powder, cumin, 2 teaspoons salt and a few grinds of pepper in a large bowl. Heat 2 tablespoons vegetable oil in a large Dutch oven or pot over medium heat. Working in batches, add the pork to the pot and cook, turning, until browned, about 3 minutes. Transfer to a plate.
Add the remaining 1 tablespoon vegetable oil, the onion and garlic to the pot; cook, stirring, until softened, about 3 minutes. Sprinkle in the cornmeal and cook, stirring, until lightly toasted, about 1 minute. Add the broiled tomatillos, tomatoes and peppers. Stir to combine, scraping up any browned bits from the bottom of the pot. Add the broth and pork and any collected juices, then bring to a simmer.
Cover and cook, stirring occasionally, until the pork is tender, about 1 1/2 hours. Uncover, season generously with salt and continue simmering, stirring occasionally, until the liquid reduces slightly, about 30 more minutes. Remove from the heat and let stand about 10 minutes; spoon off any excess fat from the top. Season the chili with salt and pepper and serve.

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.

Cauliflower Penne Puttanesca

• 3/4 lb penne
  
• 3 tbsp olive oil
• 1 small head cauliflower, cored and cut into small florets
• kosher salt and black pepper
• 2 cloves garlic, chopped
• 28 oz can whole peeled tomatoes
• 1/2 c pitted kalamata olives, chopped
• 2 tbsp capers, rinsed
• 1/4 tsp crushed red pepper
• 2 tbsp chopped fresh flatleaf
• parsley
• grated Parmesan

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the cauliflower, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing occasionally, until golden, 4 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomatoes and their juices, olives, capers, and crushed red pepper. Cook, stirring occasionally and breaking up the tomatoes with a spoon, until the cauliflower is tender, 8 to 10 minutes more.

Toss the pasta with the sauce. Serve topped with the parsley and Parmesan.

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.