Charred Kale and Onion Chickpea Bowls

Charred Kale and Onion Chickpea Bowls

A scrumptious charred vegetable chickpea bowl

Ingredients

5 tbsp canola oil, divided
1 red onion, cut into wedges
1 bunch kale, chopped
1 tsp paprika
1 (15 oz) can of chickpeas, drained and rinsed
2 tsp dijon mustard
3 tbsp lemon juice, divided
1/2 tsp black pepper
1 cup greek yogurt
1 1/4 tsp salt
2 garlic cloves, minced
1 tbsp tahini

Directions

1. Heat 1 tbsp oil in a large cast-iron skillet over medium-high heat. Add onion wedges and cook until charred, about 4 minutes per side. Transfer to a plate and sprinkle with 1/4 tsp salt.
2. Heat 1 tbsp oil in skillet. Add 1 tbsp water, kale, and cover skillet. Cook until charred, about 8 to 10 minutes. Transfer to a plate and sprinkle with 1/4 tsp salt.
3. Heat 1 tbsp oil in skillet, add chickpeas and paprika. Cook, stirring occasionally, until chickpeas start to brown, about 5 minutes.
4. Whisk together 2 tbsp oil, dijon mustard, 2 tbsp lemon juice, 1/2 tsp salt, and black pepper in a medium bowl.
5. Add onions and chickpeas to dijon mixture then toss to coat.
6. Whisk together greek yogurt, remaining 1/4 tsp salt, garlic, and tahini in a small bowl.
7. Spoon 3/4 cup chickpea mixture into a bowl, top with charred kale, and a dollop of yogurt mixture.

Adapted from Cooking Light November 2017: Charred Broccolini and Onion Chickpea Bowls

Roasted Vegetable and Red Lentil Salad

Roasted Vegetable and Red Lentil Salad

A warm yummy roasted vegetable salad for Fall

Ingredients

1 cup red lentils
2 bay leaves
3 tbsp canola oil, divided
1 lb acorn squash, peeled and chopped into 1/2 inch cubes
1 lb baby carrots, cut diagonally
1 red onion, cut into thin wedges
1 yellow bell pepper, cut into slices
2 tsp ground cumin
1/2 tsp ground cayenne pepper
1/2 tsp ground cinnamon
2 tsp salt, divided
2 cups plain Greek yogurt
2 garlic cloves, minced
2 tbsp lemon juice, divided
1 tsp dried basil
3/4 cup pomegranate arils

Directions

1. Preheat oven to 425°F.
2. Simmer lentils and bay leaves in a saucepan until lentils are tender.
3. Place squash, carrots, onion, and yellow bell pepper on a rimmed baking sheet.
4. Place 2 tablespoons oil in a small bowl. Whisk in cumin, cayenne, cinnamon, and 1 tsp salt.
5. Drizzle cumin mixture over vegetables and toss gently to coat.
6. Bake vegetables in oven until tender and lightly browned, about 25 to 30 minutes.
7. Whisk together yogurt, garlic, 1 tbsp lemon juice, basil, and 1/2 tsp salt in a small bowl.
8. Drain lentils, discard bay leaves, and place lentils in a mixing bowl.
9. Mix remaining 1 tbsp lemon juice, 1 tbsp oil, and 1/2 tsp salt with the lentils.
10. To serve, spread 1/3 cup yogurt mixture onto a plate, top with about 1/3 cup lentils, 1 cup vegetables, and 2 tbsp pomegranate arils. Serve with pita wedges.

Adapted from Cooking Light November 2017: Fall Vegetable and Lentil Salad

Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

A fun adaptation on a classic meal

Ingredients

12 oz macaroni
4 tbsp canola oil, divided
1 red onion, cut into wedges
1 lb butternut squash, peeled and chopped into 1/2 inch cubes
2 garlic cloves, chopped
1/2 tsp black pepper
1 tsp salt
1 cup milk or plain yogurt
2 cups cheddar cheese, grated

Directions

1. Prepare macaroni according to directions on package.
2. Preheat oven to 425°F.
3. Place squash, onion, and garlic on a rimmed baking sheet.
4. Drizzle 2 tbsp canola oil over the vegetables and toss gently to coat.
5. Bake vegetables in oven until tender and lightly browned, about 35 to 40 minutes.
6. Place vegetables in a food processor along with remaining 2 tbsp canola oil, black pepper, salt, yogurt, and cheddar cheese. Process until mostly smooth, some small chunks are nice.
7. Combine macaroni and vegetable puree.
8. Spoon into bowls and serve immediately. Salt and pepper to taste.

Adapted from Butternut Mac & Cheese

Caramelized Brussel Sprouts with Capers

Caramelized Brussel Sprouts with Capers

A delicious lemony appetizer / side

Ingredients

1 tbsp canola oil
8 oz brussel sprouts, cut in half
1 clove garlic, minced
1 tsp salt
1 tbsp lemon juice
3 tbsp capers, drained
1/4 cup parmesan cheese, shredded

Directions

1. Heat a skillet over medium high heat. Add oil, sprouts, salt, and garlic in skillet.
2. Cook for 5 minutes, stirring occasionally.
3. Add capers and lemon juice and cook for 2 more minutes.
4. Sprinkle parmesan cheese over the top and serve immediately.

Curried Broccoli Dal with Peppers and Tofu

Curried Broccoli Dal with Peppers and Tofu

A wonderful dal stew to warm you on a cold day

Ingredients

1 tbsp oil
3 cloves garlic, minced
1 medium onion, diced
1 medium red bell pepper, diced
1 medium head of broccoli, chopped
3/4 cup dried red lentils
2 cups vegetable stock
1/2 tsp curry powder
1/4 tsp garam masala
1 (14oz) package extra-firm tofu, drained and cut into small cubes
1/4 cup cilantro, minced
Salt and Black pepper to taste

Directions

1. Heat a saucepan over medium-high heat then add vegetable stock and broccoli and bring to a simmer.
2. After broccoli is soft and starts to fall apart, add dried red lentils and simmer until red lentils are soft. If necessary, add more stock.
3. Meanwhile, heat oil in a skillet over medium-high heat. Add onion and garlic and sauté for 3 minutes until somewhat translucent.
4. Add in peppers and cook for 5 minutes.
5. Add curry powder and garam masala and broccoli-red lentil mixture to skillet.
6. Add tofu and cook until tofu is warmed through, about 4 minutes.
7. Remove from heat, mix in cilantro.
8. Serve over rice or with flat bread.

Adapted from Curried Broccoli Dal

Roasted Eggplant with Yogurt

Roasted Eggplant with Yogurt

A delightful Raita for a warm summer day

Ingredients

3 tbsp canola oil, divided
1 medium eggplant, cut into half length-wise
2 cups plain regular or greek yogurt
1 tsp salt
1 tsp sugar
1/2 cup cilantro, minced
1 tsp black mustard seeds
1 medium onion, diced
1 medium jalapeno, diced
1 medium green pepper, diced
1 small red bell pepper, diced
1/2 tsp cayenne pepper

Directions

1. Spread 1 and 1/2 tbsp canola oil on a cooking sheet. Place eggplant pieces, cut side down so skin is facing up.
2. Turn broiler on high and put eggplant in oven for 30 to 45 minutes until eggplant flesh is cooked.
3. Remove eggplant from oven and let cool then use a spoon to separate the flesh from the skin.
4. Mash eggplant flesh in a mixing bowl with a fork.
5. Add yogurt, salt, sugar, and cilantro to bowl and stir until combined.
5. Heat remaining 1 and 1/2 tbsp canola oil in a skillet along with black mustard seeds over medium-high heat.
6. After mustard seeds start to sizzle, add onion, jalapeno, green pepper, red bell pepper, and cayenne pepper to pan and sauté for 5 to 7 minutes, until vegetables start to soften.
7. Remove skillet from heat and let cool 10 minutes then stir vegetables into eggplant mixture.
8. Serve with rice, biryani, or flatbread.

Adapted from Roasted Eggplant with Yogurt recipe in Six Spices: A simple concept of Indian cooking

Sweet Potato and Red Lentil Curry with Pickled Onions

Sweet Potato and Red Lentil Curry with Pickled Onions

A warm curry with a pleasant crunch

Ingredients

1/2 cup apple cider vinegar
1 cup very thinly sliced red onion
2 tbsp sugar, divided
2 medium sweet potatoes, peeled and cubed
2 cups chicken broth
2 cups water, divided
2 cups dried red lentils
3 tbsp Thai red curry paste (such as Thai Kitchen)
1 (6oz) can of tomato paste
2 tsp grated ginger
2 tsp tumeric
2 tsp garam masala
1 tbsp fish sauce
3 garlic cloves, minced
1 (8oz) can of pineapple, chopped
1 (15oz) can of coconut milk
1/2 cup cilantro, minced

Directions

1. Combine apple cider vinegar, and 1 tbsp sugar in a small bowl.
2. Microwave mixture for 2 minutes or until mixture starts to boil.
3. Add onions to vinegar mixture and let stand at room temperature.
3. Cook sweet potato in a covered saucepan with chicken broth and 1 cup of water over medium-high heat until potatoes have softened.
4. Add 1 cup water, red lentils, 1 tbsp sugar, tomato paste, red curry paste, ginger, tumeric, garam masala, fish sauce, and garlic cloves.
5. Cover and cook until red lentils are tender, about 5-10 minutes, and add additional water if necessary.
6. Add pineapple and coconut milk then cook for 2-4 minutes longer and remove from heat.
7. Remove onions from vinegar mixture and mix them into curry.
8. Garnish with cilantro and serve over rice.

Adapted from Sweet Potato-and-Red Lentil Curry

Zucchini Pea and Pesto Lasagna

Zucchini Pea and Pesto Lasagna

A simple lasagna to make ahead for your work week

Ingredients

1 tbsp canola oil
1/2 cup tomato sauce, divided
6 no-boil lasagna noodles
1/2 cup basil pesto
1 medium zucchini, thinly sliced crosswise
1 1/4 cup fresh or thawed frozen peas
1 1/4 cup fresh or thawed frozen green beans, cut into 1 inch pieces
1/2 cup shredded parmesan cheese
1/4 cup shredded mozzarella cheese
Minced basil for garnish

Directions

1. Preheat oven to 425°F.
2. Spread oil and 1/4 cup of tomato sauce in bottom of a 8 inch x 8 inch cooking pan.
3. Place noodles so you can fit three of them across bottom of pan.
4. Place zucchini, peas, green beans, and pesto sauce over noodles.
5. Repeat layers of noodles, vegetables, and pesto for 2 to 3 more layers.
6. Cover with remaining tomato sauce and cheeses.
7. Cover pan with aluminum foil and cook for 45 minutes.
8. Remove aluminum foil and cook another 15 minutes until cheese is bubbly.
9. Garnish with basil and serve.

Adapted from Cook Fresh Summer 2017 magazine: Zucchini, Pea, and Pesto Lasagne

Fasulia with Tempeh

Fasulia with Tempeh

#sogood

Ingredients

2 tbsp canola oil
1 medium onion, chopped
2 cloves garlic, minced
4 medium tomatoes, chopped
1/2 lb green beans, stemmed and cut into 1 inch pieces
1 tsp cumin
1 tsp coriander
1 tsp paprika
1/4 tsp cinnamon
1/4 tsp allspice
1 tsp salt
4 cups of water
1 (16oz) package of tempeh, diced

Directions

1. Heat oil in a skillet over medium-high heat. Add onion and garlic and sauté for 3 minutes until somewhat translucent.
2. Add in tomatoes and green beans and cook for 5 minutes.
3. Add cumin, coriander, paprika, cinnamon, allspice, salt, and water.
4. Cook for 5 minutes.
5. Add tempeh to pan and cook for 15 minutes.
6. Serve over rice or with flat bread.

Adapted from Fasulia – Green Bean and Beef Stew

Lemon Blueberry Scones

Lemon Blueberry Scones

A deliciously delectable morning pastry

Ingredients

2 1/3 cup unbleached all-purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
8 tbsp unsalted butter, cut into 1/2-inch cubes
3/4 cup whole milk plain yogurt
1 large egg
1 (6oz) container fresh blueberries, stemmed, rinsed, and dried
1 tbsp lemon zest, from 1 medium lemon
2 tbps lemon juice, from 1 medium lemon
1 cup powdered sugar

Directions

1. Place the flour, sugar, baking powder, baking soda, and salt into a food processor. Process until combined.
2. Sprinkle cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy.
3. In a mixing bowl, whisk together the yogurt and egg until well combined.
4. Pour egg mixture into the food processor.
5. Pulse the food processor in 3-second pulses, until all of the liquid is absorbed and the dough begins to come away from the sides.
6. Turn out dough onto a lightly floured surface and scatter the blueberries over top and fold into the dough.
7. Form dough into a ball and divide it in half with a knife.
8. Pat into two disks that are about 1/2-inch thick and six inches across.
9. Wrap the disks of dough in plastic wrap and refrigerate for at least two hours or up to 24 hours.
10. Preheat the oven to 350F.
11. Line a baking sheet with parchment paper.
12. Unwrap the disks of chilled dough and cut each one into eight wedges.
13. Place the wedges an inch apart on the baking sheet.
14. Bake the scones for 15 to 18 minutes, until they are lightly browned.
15. While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice 1 teaspoon at a time if needed.
16. Transfer the scones to a cooling rack with something underneath to catch any dripping glaze. Cool scones for 8 to 10 minutes then drizzle each one with about a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.

Adapted from Lemon Blueberry Scones