• 2 yellow onions
• 6 cloves garlic
• 1 medium kabocha or butternut squash, peeled and cubed, about 4-5 cups
• 4 cups vegetable broth
• salt + pepper + dried oregano
• ½ cup cream or half and half
• 1 lb. ground turkey
• 2 cups packed fresh spinach
• 1 cup grated Provolone cheese
• 1 lb. whole wheat rigatoni

• ⅓ cup soy sauce
• ¼ cup water
• 3.5 tablespoons sesame oil or canola oil
• 2 tablespoons honey + 1 tablespoon sugar
• 1 dash fish sauce
• 3 tablespoons vinegar + a squeeze of lime if you have it
• 5 cloves finely minced garlic
• 1 piece fresh grated ginger (1-2 tablespoons)
• 1 minced hot pepper (i.e. jalapeno, chili pepper, etc)
• 3 tablespoons hoisin sauce
• 3 tablespoons peanut butter (optional)
• 1½ lbs. pork cut into thin strips (mine was called “pork stroganoff”)
• 9 oz. rice noodles
• grated carrots, chopped scallions, chopped peanuts, cilantro

1. Whisk all the sauce ingredients together (soy sauce, water, oil, honey, sugar, fish sauce, vinegar, garlic, ginger, peppers, hoisin, and peanut butter). You could also puree the sauce in a food processor to get the garlic, peppers, and ginger smooth.
2. Marinate the pork in the sauce overnight or for at least a few hours. I did mine overnight and then some, about 15 hours.
3. Heat a nonstick skillet over medium high heat and stir-fry the pork until browned on the outside. I found that there wasn’t a whole lot of extra sauce after marinating, but I discarded the little bit that was left.
4. Cook your rice noodles according to package directions. Keep a little bit of liquid with the noodles to make sure it doesn’t dry out. Top with pork, carrots, scallions, peanuts, cilantro, and extra sauce of choice (more hoisin sauce, soy sauce, sweet chili garlic sauce, sesame oil, etc). This is definitely a build-your-own kind of thing – just throw whatever you like in there with the noodles.

• 1 lb. pork butt or pork shoulder (a large semi-fatty cut of meat with no bones)
• 1 lb. dry pinto beans
• 12 oz. light beer + 12 oz. water (just refill the bottle)
• 1 14 oz. can diced tomatoes
• 1 16 oz. jar salsa
• 1 packet taco seasoning
• 6-8 cloves garlic, minced
• 1½ cups polenta
• 6 cups water
• 1 14 oz. can corn, drained and rinsed
• salt and pepper to taste (be generous!)
• shredded cheese, cilantro, and salsa for topping

1. Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
2. Bring water to a boil in a large non-stick pan; add a pinch of salt. Add polenta and cook over medium low heat. It will splatter, so be careful! After a while the polenta should stop bubbling – stir in the corn. Continue stirring every once in a while to prevent it from sticking all over the bottom. It will thicken as it cooks – cook for about 20-25 minutes for a soft polenta, adding more water if necessary and seasoning it with salt and pepper.
3. Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.

• Vegetable oil spray
• 1⁄4 cup all-purpose flour
• 3 large egg whites
• 5 cups (5 ounces) Kellogg’s Corn Flakes cereal, finely crushed
• 1 1⁄2 pounds boneless, skinless chicken breasts, trimmed of all visible fat, cut into 1-inch pieces
• 1 2⁄3 cups water
• 1⁄3 cup low-sodium soy sauce
• 1⁄4 cup apricot jam
• 3 tablespoons hoisin sauce
• 2 tablespoons cornstarch
• 1 tablespoon balsamic vinegar
• 2 teaspoons canola oil
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1⁄4 teaspoon red pepper flakes

1. Adjust oven rack to upper-middle position and heat oven to 475 degrees. Line rimmed baking sheet with aluminum foil, top with wire rack, and spray rack with oil spray. Spread flour into shallow dish. Whisk egg whites until foamy in second shallow dish. Spread Corn Flakes crumbs into third shallow dish. Pat chicken dry with paper towels. Working in batches, dredge chicken in flour, dip in egg whites, then coat with Corn Flakes, pressing gently to adhere; lay on prepared wire rack.
2. Spray chicken with oil spray. Bake until chicken registers 160 degrees and coating is brown and crisp, 12 to 15 minutes.
3. Meanwhile, whisk water, soy sauce, apricot jam, hoisin, corn- starch, and vinegar together in bowl. Heat oil in 12-inch skillet over medium heat until shimmering. Add garlic, ginger, and pepper flakes and cook until fragrant, about 1 minute. Whisk in soy sauce mixture, bring to simmer, and cook until thickened, about 2 minutes. Remove from heat, cover, and keep warm.
4. When chicken is cooked, return sauce to simmer over medium-low heat. Add cooked chicken and toss to coat. Serve.

• 1 batch whole wheat pizza dough
• 4 cups creamy cauliflower sauce
• 2 large chicken breasts, cooked and shredded
• 1 cup shredded Mozzarella or other cheese
• diced tomatoes
• minced fresh parsley
• Parmesan cheese
• salt and pepper
• olive oil

• 1 cup cooked chicken, cubed or shredded
• 4 cups sliced Brussels sprouts (for me it was about 20)
• ½ cup walnuts
• ¼ cup Parmesan cheese
• ½ cup chopped onion
• 1 tablespoon butter
• juice of 1 orange
• 1 tablespoon honey
• 2 tablespoons olive oil
• salt and pepper to taste

1. Prep the salad: Prepare the chicken. Prepare the Brussels sprouts by very thinly slicing them with a mandoline. In a food processor, pulse the walnuts a few times until chopped. Place in a small skillet over medium high heat with no oil or butter and toast until golden brown, stirring or shaking constantly.
2. Make the dressing: In the small skillet, saute the butter and onion over medium high heat until the onions are golden brown, about 5 minutes. Transfer the onions to a food processor. Add the orange juice, honey, and olive oil. Puree until smooth and creamy. Season generously with salt and pepper.
3. Place the Brussels sprouts in the empty sauteed onion pan and place over high heat. Stir for 1-2 minutes until you can smell them and they turn bright green. Remove from heat. In a large bowl, toss the the Brussels sprouts, walnuts, chicken, and Parmesan.
4. Toss the dressing and salad together. Serve warm or cold. If you plan to keep leftovers, keep the dressing separate.

• 3 cups of your favorite spaghetti sauce
• 1 cup shredded Parmesan cheese
• 4 boneless skinless chicken breasts (about 6 ounces each)
• 1 cup shredded Mozzarella
• 2 ounces sliced pepperoni
• 8 ounces spaghetti

1. Chicken: Heat the oven to 450 degress. Spread tomato sauce into a 9×13 baking dish. Spread Parmesan in a shallow dish. Trim chicken pat dry with paper towels, season with salt and pepper, and coat with Parmesan. Lay chicken on top of tomato sauce. Bake for 15 minutes.
2. Chicken: Sprinkle Mozzarella and pepperoni over the chicken. Increase oven temperature to 475 and continue to bake until cheese melts, about 5 minutes.
3. Spaghetti: Meanwhile, bring 4 quarts of water to boil in a large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain and return to pot.
4. Spoon some sauce from the baking dish into the pasta and toss to combine. Add reserved cooking water as needed. Serve with chicken and remaining sauce.

Ingredients

• 3 Tbsp. olive oil, divided
• 1 shallot, peeled and thinly sliced
• 3 cloves garlic, coarsely chopped
• 1 cup dried cranberries
• 2 Tbsp. red wine vinegar
• juice and zest of half a lemon
• 1/8 tsp. salt
• 1/8 tsp. black pepper
• 1 bunch kale, very thinly sliced
• 1/4 cup sliced almonds
• (optional) 1/4 cup crumbled blue cheese or goat cheese

Method

• 1 lb. chicken sausages in casing. GO SPICY if u dare.
• 1½ cups mirepoix – chopped celery, carrot, and onion*
• 3 cloves garlic, minced
• 1½ teaspoons ground oregano
• ½ teaspoon salt
• 1 bay leaf
• 1 28-ounce can San Marzano tomatoes
• 1 14-ounce can cannellini beans
• 28 ounces chicken broth
• 1 lb. small pasta – I used orchiette
• 8 ounces fresh baby spinach
• shaved Parmigiano Reggiano cheese for topping

1. Remove the chicken from its casing. In a large pot, brown the chicken sausage over medium high heat and drain the excess grease. Set aside.
2. Crush the San Marzano tomatoes and sauce in a food processor and set aside. Drain the cannellini beans. Place in a food processor. Refill the can with water, add to the food processor, and puree until very smooth.
3. In the same large pot as step one, saute the mirepoix, garlic, oregano, salt, and bay leaf (with a little olive oil if needed) until soft and fragrant. Add the tomatoes, pureed beans, and broth. Simmer for 20 minutes. Saucy.
4. Add the pasta and simmer for another 20 minutes until pasta is cooked through as sauce is reduced. Throw in the baby spinach and the chicken sausage from step one. If needed, add water or broth to adjust the consistency of the pasta before serving. Top with cheese.
5. Save some for lunch tomorrow. It makes awesome leftovers.

• ¼ Cup of Butter
• 2 Teaspoons of Dijon Mustard
• 1 Teaspoon of Lemon Juice
• 1 Clove of Garlic – Minced
• Fresh Parsley
• ½ Pound of Jumbo Shrimp – Uncooked, deveined, Try and Keep Tails Attached

Vegetarian Quinoa Chili Recipe

• 1 pound boneless, skinless chicken breasts, cut into strips
• 2 Tbsp vegetable oil
• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp garlic powder
• ½ tsp dried oregano
• ¼ tsp salt
• 1 (15 oz) can diced tomatoes with green chilies
• 1 medium onion, sliced
• 1 large bell pepper, seeded and sliced (I use half a green and half a red)
• 12 flour tortillas
• Toppings such as cheese, sour cream, and guacamole – if desired