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!

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