Avocado Zoodles with Shrimp, Corn, and Edamame

Avocado Zoodles with Shrimp, Corn, and Edamame
Serves 2

For the sauce:
Juice of 1/2 to 1 lime
salt and pepper
1 avocado
Up to 1/4 cup plain Greek yogurt
Handful basil leaves
4 cloves of garlic, rough chopped
2 tbs pine nuts, peanuts, walnuts, etc

For the rest:
3 zucchinis, spiralized with medium blade
salt and pepper to taste
1 tsp chili powder
8oz shrimp, cleaned
Juice of 1/2 lime
1 large ear of corn
1.25 cup edamame
Some cherry tomatoes, halved.

Cook the corn most of the way via preferred method (microwave, boil, etc). Cut off the cob.
Spiralize the zucchini and set aside
Mix the dressing, adding extra lime and yogurt as needed to get a creamy loose pesto consistency.
Saute the corn, edamame, and some salt/pepper/chili powder until a little browned. Add the seasoned shrimp and cook until done. Squeeze a half a lime into the pan and reserve.
Throw the zucchini in the hot pan with a little oil and toss for at most 1 minute, just to heat up a bit. Mix everything and serve.

Grilled Vegetable Salad

Grilled Vegetable Salad
Serves 3-4

1 large eggplant
1-1.5 lbs zucchini
1 red pepper
2 portobello mushrooms
1 can chickpeas
1 large tomato
4oz pepperoni or salami in cubes
2-4oz feta crumbles
Mint, basil, oregano

Cut up the vegetables: Eggplant into 1" thick half moons, zucchini into regular slices, red pepper into strips, mushroom into 1" cubes.
Season, olive oil, and grill the vegetables until done - eggplant should be getting burnt and the rest should be well done.
Mix the chickpeas and sausage together and microwave until hot. Mix with the vegetables and diced tomato.
Dress the salad with oil, vinegar, feta, herbs, and salt/pepper to taste.

Peanut Soba Noodles with Extra Vegetables

Peanut Soba Noodles with Extra Vegetables
Serves 6

10-12oz soba, cooked rinsed oiled and let cool
2-3 chicken breasts, boiled and shredded
1 large head broccoli, in florets and blanched (1.5lbs)
1 red pepper, thin strips
1 large zucchini, shredded
2 carrots, shredded
1 cucumber, cut into small pieces
Scallions, cilantro, mint, peanuts

Dressing:
1/3c peanut butter
2 cloves garlic
1 Tbs ginger
2 Tbs sesame oil
2 Tbs soy sauce
2 tsp fish sauce
1 Tbs honey
1 Tbs vinegar
Hot sauce, water

Make the dressing by blending everything and adding water and hot sauce to taste.
cook the noodles and chicken and broccoli - can be done all in one pot.
Cut up the rest of the vegetables and mix everything together.
Mix with the dressing and garnishes and serve room temp/cold.

Vietnamese Summer Roll Salad

Vietnamese Summer Roll Salad
Servings: 4

8 ounces vermicelli rice noodles, cooked and cooled with cold water
1 tablespoon oil
2 shallots, thinly sliced
12-16 ounces shrimp, shelled and deviened
4 cups lettuce, torn
1 cucumber, sliced
2 carrot, julienned
3 cup bean sprouts
1 red bell pepper, julienned
2 green onions, sliced
Plenty of basil, mint, cilantro
1/3 cup peanuts, toasted and coarsely chopped
2 birds eye chilies, sliced
Dressing:
Juice of 1/2 lime
1 clove garlic minced
1 tsp ginger minced
3 Tbs fish sauce
1/4c water
2 tsp vinegar
some peanuts chopped

Directions
Cook the shallot until golden and reserve. Cook and cool the shrimp. Mix the dressing.
Mix all the veg and greens and shrimp up.
Dress the salad with about 2/3 of the dressing and toss.

Serve salad atop a handful of noodles. Top with some more dressing, chopped peanuts, and sliced chili.

Thai Coconut Lentils

Thai Coconut Lentils
Serves 4

2 cups green or brown lentils
1 clove garlic, minced
2 shallots, chopped
1 bunch dino kale, or chard/kale/collards/etc
olive oil
1 can light coconut milk
1.5 Tbs thai red curry paste
1 Tbs curry powder
1 Tbs tomato paste
salt, pepper, cilantro

Bring 2.75c water to a boil in a saucepan. Salt and add lentils. Bring to a boil and simmer until cooked, ~20 or 25 minutes.
In a dutch oven, saute the garlic and shallots in oil for a minute. Add the kale and saute for 5 minutes, or until partially cooked.
Once the lentils are done, add to the kale, along with the remaining ingredients. Cook together until heated through, season, and finish with cilantro.
Serve with rice, sriracha, etc.

Miso Lime Roasted Vegetables

Miso Lime Roasted Vegetables
Serves 4

8 oz brussels sprouts, halved
1 med sweet potato, cubed
1 cauliflower, in florets
1/2 red onion, in chunks
Oil to toss, salt and pepper

2 Tbs lime juice (.5-1 lime)
1 Tbs miso paste
2 tsp soy sauce
2 Tbs oil
Salt and pepper again

Toss the vegetables with the oil, and season. Roast 20@400F, turning at least once, or until browned and done.
Mix the sauce and toss with the vegetables, and serve.

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish

Falafel-Stuffed Eggplant with Tahini Sauce and Tomato Relish
Serves 4

Tahini sauce:
4 tablespoons warm water
3 tablespoons tahini (roasted sesame seed paste)
1 Tbs teaspoons fresh lemon juice
1 teaspoon honey
1 teaspoon ground cumin
2 garlic clove, minced

Eggplant:
2 eggplants (about 1 lbs each)
Cooking spray
salt
1 small onion, chopped
>1/4 cup fresh breadcrumbs
Small handful chopped fresh flat-leaf parsley
1.5 tablespoon tahini
2 teaspoons olive oil
2 teaspoons ground cumin
1/2 teaspoon ground coriander
black pepper
1/4 teaspoon cayenne or aleppo pepper
2 large eggs
2 garlic cloves, minced
1 can no-salt-added chickpeas, rinsed and drained

Relish:
1 larger chopped seeded tomato
1/2 cup chopped seeded peeled cucumber
1/2 cup chopped sliced red onion
Bit of coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
A little feta, optional

1. Make sauce - combine first 6 ingredients in a small bowl, and stir with a whisk. Set aside.
2. Preheat oven to 475°.
3. Slice the eggplants in half lengthwise; score cut sides with a crosshatch pattern. Place the eggplant halves, cut sides down, on a baking sheet coated with cooking spray. Bake at 475° for 7 minutes or until slightly tender and browned. Remove from oven and let cool some. Scoop out the eggplant and add most to the falafel. Season the eggplant shells with a little salt.
4. Combine remaining 1/2 teaspoon salt, onion, and next 11 ingredients (through chickpeas) in a food processor; process until smooth. Divide chickpea mixture between eggplant shell. Bake at 475° for 25 minutes or until eggplant halves are tender and chickpea mixture is lightly browned.
5. To prepare relish, combine the tomato and remaining ingredients in a bowl; stir to combine.
6. Place 1 eggplant half on each of 4 plates. Top each half with relish, sauce, an feta if any is around.

Quinoa Tabbouleh

Quinoa Tabbouleh
Serves 6-8

1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil

Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.

Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.

Palak Paneer (Tofu)

Palak Paneer (Tofu)
Serves 4-6

1 Tbs cumin
1 tsp tumeric
1 tsp mustard seeds
1 large onion, rough chop
1/2 head garlic, chopped
2 Tbs ginger, minced
2 tsp coriander
2 tsp garam masala
1 tsp cayenne
2 tsp fenugreek
28oz diced tomatoes, with juices
1 Tbs tomato paste
2 serrano peppers, minced
water, if necessary
1 lbs frozen spinach
2 blocks tofu or 1.5-2 lbs paneer, small cubes
1 cup+ Milk or cream or soymilk or...
Big spoonful yogurt

Cook the cumin, tumeric, and mustard seeds in oil until seeds are popping. Add the onion and cook until browned a bit, 5 minutes.
Add garlic and ginger and cook a minute. Add remaining spiced and cook until fragrant.
Add tomatoes and deglaze - scrape up all the brown bits. Add the tomato paste and peppers and spinach and water if it's dry, and cook 5 minutes, or until well mixed and thickened some.
If you want, blend everything up now with a blender or immersion blender.
Add tofu and milk and yogurt to desired consistency. Cook until hot and bubbly and serve with rice.

Butternut Squash, Kale, Quinoa Stuffing

Butternut Squash, Kale, Quinoa Stuffing
Serves 4

1 1/2 cups raw rainbow quinoa
1 bay leaf
1 medium butternut squash, peeled and cubed
olive oil
1 tablespoon brown sugar
1 tablespoon olive oil
2 ribs celery, diced
2 medium leeks, washed and chopped
1 teaspoon fresh garlic, minced
1/2 bunch kale, chopped
1 cup dried cranberries
1/4 cup fresh parsley, chopped
1 - 2 teaspoons each fresh sage and thyme, finely chopped
salt and pepper
1/3 cup chopped walnuts

Prepare the quinoa according to package instructions, substituting chicken or vegetable broth for the liquid called for in the instructions and adding the bay leaf to the pot with the liquid prior to cooking. Discard the bay leaf after cooking.
Preheat oven to 400 degrees F and adjust rack to middle position.
Toss squash with coconut oil, whole cane sugar, and salt. Spread the pieces evenly in a baking dish and cover with foil. Roast for 15 minutes, remove foil and then roast for an additional 20 minutes, until edges are golden brown. Remove from oven and set aside.
Meanwhile, in a medium to large cast iron skillet or saute pan add the olive oil and heat over medium heat. Add the celery and saute for 2 - 3 minutes, until slightly tender. Add the leeks and saute an additional 2 - 3 minutes, until the leeks and celery are tender and fragrant. Add the garlic and saute 1 minute more.
Reduce the heat to low. Add the chopped kale and saute over low heat just until the kale has wilted.
In a large bowl, combine the cooked quinoa, vegetables from the saute pan, cranberries, fresh parsley and your choice of thyme or sage. Stir until combined. Season to taste with salt and pepper.
Just before serving, top with 1/3 cup of chopped walnuts.

Bulgur and Halloumi Salad

Bulgur and Halloumi Salad
Serves 3

8oz bulgur wheat
8oz halloumi
Juice of ½ lemon, plus lemon wedges, to serve
olive oil
3/4 cucumber, halved lengthwise and finely sliced
8oz cherry tomatoes, halved
1 bunch arugula, roughly chopped
Handful fresh mint, roughly chopped
1/2 small red onion, finely sliced
1 can chickpeas, drained
For the harissa dressing
1 tsp harissa paste
1 clove garlic, minced
1/2 tsp dried dill
1 small rub natural yogurt
3 Tbs extra virgin olive oil

1. Place the bulgur wheat in a medium saucepan and cover with water. Cook for 20 minutes, until tender and fluffy. Drain and cool.
2. Thinly slice the haloumi and pat dry with kitchen paper. Fry gently in a dry, non-stick frying pan for 2 minutes, until golden and crispy on both sides, turning carefully. Set aside.
3. Toss everything for the salad together, along with the mixed dressing.

Greek Salad with Tuna

Greek Salad with Tuna
Serves 2+

1 package greens, rough chopped
1 pint cherry tomato, halved
1 small jar olives
1 small jar artichokes
1 can cheap tuna, drained and flaked
2 scallions, sliced
4oz feta, crumbled
2 larger persian cucumbers, small pieces
big handful cilantro, rough chop
Dill, oregano
Greek yogurt, olive oil, lemon to dress.

Mix and eat.

Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes
Serves ~3

1 lbs sweet potato, roasted or boiled and mashed.
10oz canned salmon, flaked.
1 cup bread crumbs
2 eggs
2 Tbs mayo
2 scallions, sliced
Juice of 1/2 lemon

Mash the sweet potato, and then mix everything in a bowl and fry in cakes. Serve with chipotle mayo, tzatziki, etc.
Or, bake 30@350F.
2x, literally do 2x, incl eggs.

Tuna, Avocado, White Bean, and Arugula Salad

Tuna, Avocado, White Bean, and Arugula Salad
Serves 4

Juice of 1 lemon
1 tablespoon balsamic vinegar
1 teaspoon Dijon Mustard
kosher salt and Freshly ground black pepper
honey
3 tablespoons extra-virgin olive oil
4 to 5 ounces baby arugula
1 can cooked cannellini (white kidney) beans
~1 1/2 cups cooked quinoa
6 ounces oil-packed tuna
4 ounces crumbled feta cheese
2 medium ripe avocado, diced
1 tomato, diced

Whisk together lemon juice, balsamic, Dijon, and a pinch of salt and crank of pepper in a small nonreactive bowl until well combined. Add honey to taste and slowly whisk in olive oil until well combined. Taste and add more salt, pepper, or honey as desired.

Arrange arugula in a salad serving bowl and top with beans, quinoa, tuna, feta, and avocado. Drizzle with half the dressing and serve, passing additional dressing on the side.

Curried Cauliflower And Chickpea Soup

Curried Cauliflower And Chickpea Soup
Serves 4-6

2 TBS coconut oil
1 large yellow onion, finely chopped
4 cloves of garlic, minced
1 large head of cauliflower, chopped into florets (about 2 lbs)
1 15 oz can organic chickpeas, drained and rinsed
3 tsp good quality curry powder + additional for more heat
1 tsp ground cumin
2 tsp fresh ginger, minced
1 can rotel tomatoes
4 cups vegetable stock
1 can coconut milk
salt and pepper to taste

Garnish: Cilantro, crushed red pepper flakes, and a squeeze of fresh lime juice

1. Heat a large soup pot over medium heat with the coconut oil. Add the onion and sauté for about 5 minutes. Add the garlic, ginger, cumin and curry powder and cook for about 1 more minute stirring often. Add the cauliflower, chickpeas, veggie stock and a few healthy dashes of salt. Bring to a boil. Reduce heat to a simmer and cook for about 30 minutes.

2. Using an immersion blender puree the soup (You can do this in batches with a regular blender as well) until smooth.

3. Stir in the coconut milk. Season to taste with salt, pepper, and crushed red pepper flakes

4. Serve warm with plenty of chopped cilantro.

Pesto Zucchini and Corn Quinoa Salad

Pesto Zucchini and Corn Quinoa Salad
Servings: 3

>1 cup quinoa, rinsed
1 3/4 cups water or broth
1 tablespoon olive oil
2 cloves garlic, chopped
>4 cups zucchini (~2 medium sized zucchini), diced
>1 cup corn, fresh or frozen
salt and pepper to taste
1 (15 ounce) can of chickpeas, rinsed and drained
1/4 cup green onions, sliced
1/4 cup pine nuts, toasted
1/2 cup basil pesto (homemade or store bought)
2 tablespoons lemon juice. some of the zest
1 half breast of chicken, cubed
1 avocado, diced

1. Bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15 minutes, remove from heat and let sit for 5 minutes, covered.
2. Meanwhile, season and cook the chicken. Reserve. Then add the zucchini and corn and cook until tender, about 12 minutes, before removing from heat and seasoning with salt and pepper to taste.
3. Mix everything and enjoy!

Nutrition Facts: Calories 334, Fat 17.5g (Saturated 2.6g, Trans 0), Cholesterol 5mg, Sodium 142mg, Carbs 35.1g (Fiber 6.9g, Sugars 4g), Protein 11.9g

Butternut Spinach and Chickpea Curry

Butternut Spinach and Chickpea Curry
Serves 4

2.25 lbs butternut squash, diced
10oz spinach, washed and excess water squeezed out, chopped
1 can chickpeas
1 15oz can crushed tomatoes
1 can coconut milk
4 cloves garlic, minced
1 onion, finely chopped
1 green chilli, finely chopped.
thumb size amount of ginger, minced
chopped cilantro
Juice of 1 lime
1 tbsp cumin seed
1 tbsp coriander seed
1 tbsp curry powder
1 tsp fenugreek
Dash cinnamon
2 tsp turmeric
8 black peppercorns

Grind the spices in a pestle & mortar. Fry the onion until translucent over a medium heat in some oil
Add the garlic, ginger and chilli for a minute or so. Add the spices for a minute or so, you’ll start to smell them as they temper. Add the butternut squash and the tomatoes and coconut milk, and cook for 10-15 minutes until the squash is cooked and you can push a fork through it.
Drain the chickpeas and add to the sauce. Also add the spinach.
When the spinach is wilted and the chickpeas are warmed through, add the coriander and a squeeze of lemon juice. The lemon juice lifts the flavour nicely, taste as you go.
Salt to taste and serve with rice and/or flatbreads.

Fava or Lima Bean Salad

Fava or Lima Bean Salad
Serves 3-4

1 lb fava beans
juice from half a lemon
lemon zest grated from one lemon
1 pint cherry tomatoes, halved
1/2 cup crumbled feta cheese
some cumin/paprika
3 garlic clove, minced,
4 tbsp extra virgin olive oil,
3 tbsp chopped fresh dill
salt and pepper
Some arugula greens - about half a box or 2.5oz

1. Cook beans in a large pot with a tbs of salt, until soft. Drain and cool down. Transfer to a serving bowl.
2. In a small bowl make dressing by whisking lemon juice, lemon peel, olive oil and pepper.
3. Add feta cheese, spices and dill to the beans. Mix gently to coat the beans with feta and herbs.
4. Pour the dressing over the beans and again gently mix all the ingredients with some greens.

Calabacitas, more or less

Calabacitas, more or less
Serves 3

2 cloves garlic, minced
1 small red onion, chopped (1 cup)
1 red pepper, diced
1 Tbs adobo/mole paste, if possible
1 packet sazon
1 can black beans, drained
1.5-2 cups corn
1 larger zucchini, 1/2 inch chunks
1 can tomatoes+green chilies
cheese, cilantro

Start by sauteing the garlic, onion, red pepper, and mole paste.
Once pepper has softened, add the black beans, corn, and sazon.
Cook for a few minutes, and add the zucchini. Cook a few minutes, and add the tomatoes.
Once the zucchini is done, finish with cilantro and serve topped with cheese alongside rice or corn tortillas.

Farro Salad with Vegetables and Feta

Farro Salad with Vegetables and Feta
4 servings (~1gal)

8.8 semi-pearled (10 minute) farro or whole wheat orzo or barley (diff cook time)

12 ounces asparagus, trimmed, cut into 1 1/2-inch lengths
8 ounces sugar snap peas
12 ounces grape tomatoes, halved
1/2 cup chopped red onion
6 tablespoons chopped fresh dill
1/2 cup olive oil
1/4 cup Sherry wine vinegar
Juice of 1/2 lemon
1 7-ounce package feta cheese, crumbled

Cook farro in large saucepan of boiling salted water until just tender, about 10 minutes. Drain. Transfer to large bowl.

Meanwhile, cook asparagus and sugar snap peas in another saucepan of boiling salted water until crisp-tender, about 3

minutes. Drain. Add to farro with tomatoes, onion, and dill. Whisk oil, lemon and vinegar in small bowl. Season dressing

with salt and pepper.
Add dressing and feta to salad; toss to coat and serve.