High-heat roasting concentrates vegetables' flavor and brings out their sweetness­—a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan. Ingredients 1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into … [Read more...]

Serves 6 Ingredients: 3 medium acorn squash, halved and seeded 3/4 cup chopped onion 2 cloves of garlic, minced 2 Tablespoons extra virgin coconut oil 2 Tablespoons extra virgin olive oil 4 Tablespoons tomato sauce 10 cups of chopped spinach leaves 1 15-ounce can of white beans, drained ½ cup of sliced black olives 1 cup of mozzarella cheese, shredded sea salt, to taste black … [Read more...]

2 servings • PREP: 25 minutes • TOTAL: 25 minutes Ingredients • 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread • 5 teaspoons Dijon mustard, divided • 2 teaspoons plus 1 tablespoon olive oil • 1/2 teaspoon mustard seeds • 1 9-ounce package fresh spinach leaves • 3 tablespoons half and half • 1 teaspoon chopped fresh thyme • 2 … [Read more...]

Chopped walnuts nicely complement the rich walnut oil in the dressing. 6-8 servings Ingredients Salad 1/2 head of a 1-pound cauliflower, cored, cut into florets 1/2 head of a 6-ounce radicchio, cored, quartered lengthwise 6 inner celery stalks with leaves 1/4 cup thinly sliced chives 1/4 cup flat-leaf parsley leaves 1 lemon Dressing 2 teaspoons Dijon mustard 1/4 … [Read more...]

6 Servings Letting the salmon marinate in the spice, garlic, and lime mixture for an hour or longer which infuses the fish with fantastic flavor. Ingredients 1/4 cup coriander seeds 4 teaspoons cumin seeds 6 tablespoons extra-virgin olive oil plus additional for brushing 4 large garlic cloves, pressed 2 3/4 teaspoons finely grated lime peel, divided 6 6-ounce skinless salmon fillets … [Read more...]

Cinnamon adds a subtle sweetness to this stew. If salt is an issue, omit the olives; the stew will still be delicious. 2 tablespoons extra virgin olive oil 1 large red onion, chopped 2 to 4 garlic cloves (to taste), minced 6 to 8 chicken legs and/or thighs, skinned 2 tablespoons red wine vinegar 1 28-ounce can chopped tomatoes, with juice, pulsed in a food processor 1/2 … [Read more...]

Fiber rich Ingredients: 2 tablespoons olive oil, divided 1 pound boneless pork loin, cut into 1-inch cubes 2 cups of chopped onions 2 tablespoons chili powder 1 1/2 teaspoons chili pepper, Ancho 1 teaspoon cumin, ground 1 teaspoon garlic powder 1 teaspoon oregano leaves, Mexican 2 cans (15 1/2 ounces each) cannellini beans, drained and rinsed 1 3/4 cups chicken … [Read more...]

4 servings PREP: 30 minutes TOTAL: 30 minutes Ingredients 4 8-inch-diameter flour/spelt/ezekiel tortillas 18-ounce package peeled chopped butternut squash, cut into 1/2- to 3/4-inch cubes 2 tablespoon peanut oil, divided 1 cup chopped white or purple onion 1/2 cup of your favorite type of chicken meat 1  15- to 16-ounce can black beans, rinsed, drained 1/2 cup salsa, … [Read more...]

  INGREDIENTS: 3 cups baby spinach A few slices red onion Small handful walnuts Small handful pecans 4 oz grilled steak or other protein (chicken, salmon)       RASPBERRY VINAIGRETTE: ¼–½ cup raspberry vinegar ½ cup olive oil 1 Tbsp Dijon mustard 1 tsp minced garlic ½ tsp salt ½ tsp pepper DIRECTIONS: 1. Put spinach in a bowl and mix with … [Read more...]

Serves 2 Ingredients: 2 organic skinless, boneless chicken breasts 2 Tablespoons butter 1 Tablespoon olive oil ½ cup white wine ½ cup chicken broth 1 lemon ½ cup sliced sun-dried tomatoes 1 cup fresh spinach 2 Tablespoons capers salt and pepper Directions: Cut both chicken breasts into halves. Pound out to ¼-inch thick. Season both sides with salt and pepper. Heat a large … [Read more...]