Butternut Quinoa Casserole

 Recipe here

Basil Chickpea Curry

 Recipe here

Creamy Chickpea and Pumpkin Stew

 Recipe here

Choc Chip Mud Hen Bars

 Recipe here

Haloumi, Zucchini and Tomato Couscous

 Recipe here

Roasted Veggie Pitas w/ Avocado Dip

 Recipe here

Persian Herb and Chickpea Stew with Rice

 Recipe here

Greek Orzo Red Peppers

 Recipe Here

Grilled Peach, Zucchini and Corn w/ Quinoa Salad

 Recipe Here

can use quinoa or farro

Kale Caesar with Sweet Potatoes and Crispy Chickpeas

 Recipe Here

Siracha and Lime Cauliflower Tostadas

 Recipe Here

Cauliflower with Mango Salsa Tacos

 Recipe Here

Tomato Pesto and Grilled Corn Gnocchi

 Recipe here

*I didn't have walnuts so used pine nuts

*I sautéed the zucchini before mixing it in. Overall mine looked ugly and nothing like the picture but it tasted good!

Grilled Peppers with Burrata

 Recipe Here

Summer Farro

 Recipe Here

Herb Couscous Stuffed Eggplant

 Recipe Here

Roasted Peppers Stuffed with Corn, Zucchini, Quinoa, & Tomatoes

 Recipe Here

Spicy Mango, Black Bean and Avocado Tacos

 Recipe Here

Roasted Cauliflower Salad with Lemon Tahini Dressing

 Recipe Here

Black Bean & Corn Tacos

Full recipe here

Sweet Corn & Zucchini Pie

Full recipe here

Grilled Zucchini Boats

Full recipe here

Butternut and Black Bean Tostadas

Recipe Here

Polenta with White Beans and Spinach

Recipe Here

Zucchini Mushroom Lasagna Rolls

Recipe Here

Crispy Tofu Tacos

Recipe Here

This is typically something I would NEVER make or order but I actually like them a lot!

Cauliflower Nachos

Full recipe

Summer Gnocchi

Recipe here

Loaded Sweet Potatoes

Recipe here

Pesto Risotto

Recipe link here

Baked Eggplant Over Arugala

This is something we made up ...

• one large or two small/medium eggplants
• 1-2 eggs, beaten
• breadcrumbs
• arugula
• cherry tomatoes
• red onion
• lemon
• olive oil
• salt and pepper
• shaved parmesan cheese

• Slice eggplant into ~ half inch slices. Dip in egg and cover in breadcrumbs
• Fry in olive oil until getting crispy
• bake them in the oven (optional) for a few minutes
• put over arugula/tomato/onion salad
• dressing is a olive oil/lemon/salt and pepper/shredded parm mix

One Pot Chili

Recipe Here

Ingredients

• 1 and 1/2 tablespoons olive oil
• 2 cups peeled and chopped sweet potatoes
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 3/4 teaspoon fine sea salt
• 1/4 teaspoon freshly cracked pepper
• 1 cup white quinoa
• 2 cups chicken stock (can use broth) (use vegetarian stock/broth to keep this vegetarian)
• 1 cup frozen corn
• 1 can (15.5 ounces) chili beans in mild sauce
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) petite diced tomatoes
• Optional toppings: fresh lime juice, chopped cilantro, sour cream, cheddar cheese

Instructions

1. In a large cast iron pot over medium high heat add in olive oil. Once shimmering, add in the (peeled and chopped) sweet potatoes.

2. Stir until quite tender, around 7-9 minutes. Stir in the chili powder, ground cumin, cayenne pepper, onion powder, garlic powder, salt, and pepper. Stir for 1 minute or until fragrant.

3. Thoroughly rinse the quinoa. Remove the skillet from the heat and add the quinoa to the hot skillet stirring constantly for 30 seconds.

4. Return to the heat and add in the stock/broth, the frozen corn, undrained chili beans, black beans, and undrained petite diced tomatoes.

5. Stir everything well and bring to a boil. Once it is boiling, reduce the heat to medium low and cover the pot.

6. Allow to simmer for 20-25 minutes or until most of the liquid is absorbed. This time will vary depending on the heat of your stove-top. For best results, check it every 3-5 minutes and give it a good stir at each check to avoid burning or sticking to the bottom.

7. Once the liquid is mostly absorbed, remove from the heat. Season to taste with any additional salt/pepper as needed. I like to add a few tablespoons of lime juice here.

8. Top individual bowls with favorite toppings. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good spoonful of sour cream, and some chopped cilantro. Don't forget the toppings; they add a lot!

Add caption

Lemon Garlic Butter Shrimp

• 2 lbs Raw Jumbo shrimp peeled and deveined
• 2 Tbsp Butter melted
• 1 Tbsp Raw Honey
• 4 Garlic Cloves minced
• 2 Limes Juice and Zest
• 2 Zucchini large, diced
• 1 1/2 Cup Cherry Tomatoes
• 1 Cup Corn kernels fresh or frozen
• 1 Tsp Chilli Flakes
• Sea salt and fresh ground pepper to taste
• Lime slices to garnish
• Small bunch of fresh chopped parsley

Instructions

• Preheat the oven to 425°F.
• In a large bowl add shrimp, butter, honey, garlic, lime juice and zest, chili flakes, and parsley. Stir in tomatoes, zucchini, and corn, then gently toss to coat.
• Tear off four 16-inch sheets of aluminum foil and place them over a baking sheet, each one in its own corner.
• Divide the shrimp and veggie mixture and add it to the middle of the foils.
• Seal the foil packets, and bake for 15-20 minutes.
• Remove from oven, let rest for 5 min before opening then enjoy!

Loaded Crispy Tofu Tacos

• 1 package firm tofu
• 1 tablespoon Sriracha
• 1 tablespoon honey
• 1/2 cup fine cornmeal
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/8 teaspoon pepper
• 1/4 cup oil
• 3 scallions
• 1 bunch cilantro
• 1/4 cup yogurt
• warm corn tortillas

Other toppings (feel free to go crazy here):

• shredded cheese
• chopped tomato
• chopped onion
• sweet corn
• avocado
• lime wedges

Cut the tofu into 3/4 inch cubes. In a wide, shallow bowl, combine the Sriracha and honey, and gently toss the tofu in the mixture.

In another wide, shallow bowl, combine the cornmeal, chili powder, cumin, salt, garlic powder, and pepper. Toss the tofu in this dry mixture until well-coated. Emphasis on well-coated. You’re going for crispy.

In a cast iron or non-stick skillet, heat the oil over medium high heat. Add the tofu and allow the pieces to crisp up on all sides.

While that’s happening, whizz up the scallions, cilantro, and yogurt in a food processor or blender (if the sauce is a little thin, just add more cilantro and scallion). Build your tacos with tortillas, your sauce, and whatever toppings you like.

Pumpkin Mac & Cheese with Veggies

1 organic pie pumpkin, about 28 ounces OR 1 (15 ounce) can organic pumpkin puree

olive oil cooking spray

16 ounce cauliflower florets, cut into 1-in. pieces

16 ounce quartered Brussels sprouts

1 1/2 teaspoons olive oil

3/4 teaspoon kosher salt

12 ounces gluten-free or wheat rotini pasta, I used Delallo*

1 1/2 tablespoons butter

1/4 cup minced onion

2 tablespoons all purpose or gluten-free flour*

1 1/2 cups fat free milk

2/3 cup reduced sodium chicken or vegetable broth

5 ounces fresh grated Sharp Light Cheddar, I used Cabot 50%

4 ounces fresh grated Gouda

2 tablespoons fresh grated parmesan

Kosher salt

pinch nutmeg

fresh pepper to taste

Preheat the oven to 400F°. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.

Toss cauliflower and Brussels sprouts with olive oil, and season with salt. Spread in an even layer on the prepared baking sheet.

If you are roasting the pumpkin yourself, cut the top of the pumpkin as you would if you were carving a jack-o-lantern. Then cut it in quarters. Scoop out the seeds (if you wish to make roasted pumpkin seeds, rinse and lay them out on a baking sheet overnight to dry out). Place the pumpkin on the prepared sheet pan and roast with the other veggies in the oven at 400°F for 35 to 37 minutes, stirring the vegetables and rotating pans halfway through cooking time, until vegetables are soft and have begun to brown around the edges and the pumpkin is soft if pierced with a knife.

Remove the vegetables and pumpkin from the oven, and when cool enough to handle, remove the pumpkin from the skin. This will come off easily. Discard the skin and place pumpkin in a food processor. Puree until smooth, adding water by the tablespoon if needed about 3 tablespoons until smooth.

While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.

Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon salt, nutmeg and pepper.

Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and parmesan and mix well until melted. Add the cooked macaroni and mix well, fold in the roasted vegetables.