# data[].attributes.body
food for everyone 👩🏽‍🍳

There are "normal" but also vegetarian, vegan and gluten free dishes. You can also change ingredients, to make it perfect for you:)

# data[].attributes.body
INGREDIENTS

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, crushed

120g chorizo, diced

2 x 400g cans chopped tomatoes

1 tsp caster sugar

600g fresh gnocchi

125g mozzarella ball, cut into chunks

small bunch of basil, torn

green salad, to serve

DIRECTIONS

Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until they are soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.
And it’s done!

# data[].attributes.body
INGREDIENTS

For the bolognese

2 tbsp. extra-virgin olive oil

1 large onion, chopped

1 large carrot, peeled and finely chopped

2 stalks celery, finely chopped

3 cloves garlic, minced

2 lb. ground beef

1/2 c. dry white wine

2 (28-oz.) cans crushed tomatoes

1/4 c. tomato paste

1 c. low-sodium beef (or chicken) broth

1 bay leaf

1 c. whole milk

Kosher salt

Freshly ground black pepper

For the lasagne

1 lb. lasagna noodles

3 c. ricotta

1 large egg, beaten

1 c. freshly grated Parmesan, divided

1 1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1 lb. fresh mozzarella, sliced

Freshly chopped parsley, for serving

DIRECTIONS

1. In a large dutch oven over medium-high heat, heat oil. Add onion, carrot, and celery, and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Stir in beef breaking up meat with back of a spoon. Cook until no longer pink, about 8 minutes.

2. Add wine, and bring mixture to a simmer. Cook until wine is mostly reduced. Stir in tomatoes, tomato paste, stock, and bay leaf, then reduce heat and simmer for 1 hour, allowing flavors to meld.

3. Discard bay leaf, then gradually stir in milk. Let simmer, stirring occasionally, until milk is fully incorporated, about 45 minutes. Season with salt and pepper.

4. Assemble lasagna: Preheat oven to 375°. In a large pot of boiling salted water, cook pasta according to package directions. Drain.

5. In a medium bowl, combine ricotta, egg, ¾ cup Parmesan, oregano, and red pepper flakes. Season with salt and pepper.

6. Add a thin layer of bolognese to the bottom of a 9”-x-13” baking dish. Add a layer of noodles then top with ricotta mixture and sauce, then repeat layers. Top last layer of noodles with bolognese, mozzarella, and remaining ¼ cup Parmesan.

7. Cover with foil and bake for 40 minutes, then remove foil and bake 20 minutes or until cheese is melty and sauce is bubbling.

8. Garnish with parsley before serving.

# data[].attributes.body
INGREDIENTS

4 tbsp. butter

1 onion, chopped

1/4 c. all-purpose flour

2 c. low-sodium chicken broth

Kosher salt

Freshly ground black pepper

1 large head broccoli, finely chopped

1 large carrot, grated

2 stalks celery, thinly sliced

2 c. whole milk

3 c. shredded cheddar, plus more for garnish

Baguette, for serving

DIRECTIONS

1. In a large pot over medium heat, melt butter. Add onion and cook until soft, 5 minutes. Whisk in flour and let cook 2 minutes. Add chicken broth and season generously with salt and pepper.

2. Stir in broccoli, carrots, and celery. Bring to a boil and reduce heat to low. Let simmer until vegetables are tender, 20 minutes.

3. Add milk and bring to a simmer, then stir in cheddar.

4. Season with salt and pepper and top with more cheddar. Serve with baguette.

# data[].attributes.body
INGREDIENTS

2 tbsp. extra-virgin olive oil, plus more for crust

2 c. broccoli florets, roughly chopped

2 bell peppers, diced

8 oz. sliced mushrooms

1 lb. Italian sausage (sweet or spicy), casings removed

1/4 c. all-purpose flour, plus more for rolling dough

2 cloves garlic, minced

1 tsp. dried oregano

Kosher salt

Freshly ground black pepper

2 c. pizza sauce

1/2 lb. refrigerated pizza dough

2 c. shredded mozzarella

1/4 c. sliced pepperoni

Freshly grated Parmesan, for garnish

Freshly chopped parsley, for garnish]

DIRECTIONS

1. Preheat oven to 400°. In a 10- or 12-inch oven-safe skillet over medium heat, heat oil. Add broccoli and bell peppers and cook, stirring often, until slightly soft, 5 minutes. Add mushrooms and cook, stirring, until soft, 4 minutes more.

2. Add sausage and cook, breaking it up with a wooden spoon, until seared and no longer pink, about 4 minutes. Add flour and stir until vegetables and sausage are well coated, then add garlic and oregano and season with salt and pepper. Stir in pizza sauce and remove from heat. Let cool 10 minutes.

3. On a lightly floured surface, roll out pizza dough into a large circle a couple inches bigger than your skillet. Top sausage mixture with mozzarella, then place dough round over skillet and carefully crimp edges. Brush with oil and top with pepperoni.

4. Bake until crust is golden, about 40 minutes.

5. Let cool 10 minutes, then sprinkle with Parmesan and parsley before serving.

# data[].attributes.body
INGREDIENTS

Cooking spray

10 lasagna noodles, cooked according to package directions

1 oz. (15-oz.) container ricotta

4 large eggs, divided

2 cloves garlic, minced

Kosher salt

Freshly ground pepper

1 c. shredded mozzarella

1/2 c. all-purpose flour

2 c. Italian bread crumbs

Vegetable oil, for frying

Marinara sauce, warmed, for dipping

DIRECTIONS

1. Grease a large baking sheet with cooking spray. Place cooked lasagna noodles in an even layer on top.

2. In a medium bowl, stir together ricotta, 1 egg, and garlic and season with salt and pepper. Spread on each lasagna noodle and sprinkle with mozzarella.

3. Fold each lasagna noodle three or four times to create a square. Freeze on prepared baking sheet until firm, 30 minutes.

4. When ready to cook, put flour, remaining 3 eggs, and bread crumbs in three separate shallow bowls. Whisk eggs until beaten and season bread crumbs with salt and pepper. Working in batches, dredge lasagna squares in flour, then dip in eggs, and finally toss in bread crumbs to coat.

5. In a large deep-sided skillet over medium heat, heat 1 1/2 inches oil until shimmering (about 350°). Using tongs, add 3 or 4 lasagna squares and cook until golden, 2 to 3 minutes per side. Drain lasagna squares on a paper towel–lined wire rack. Repeat with remaining lasagna squares.

6. Serve with marinara.

# data[].attributes.body
INGREDIENTS

2 tbsp. extra-virgin olive oil

1 small yellow onion, chopped

2 medium carrots, peeled and chopped

2 stalks celery, chopped

2 cloves garlic, minced

2 tsp. fresh thyme leaves

2 bay leaves (optional)

2 lb. boneless skinless chicken breasts (about 4)

Kosher salt

Freshly ground black pepper

4 c. low-sodium chicken broth

4 c. cold water

8 oz. egg noodles

Pinch crushed red pepper flakes (optional)

Juice of 1/4 lemon (optional)

2 tbsp. freshly chopped parsley, for garnish

DIRECTIONS

1. Turn Instant Pot to Sauté setting. Heat oil, then add onion, carrots, and celery. Cook, stirring occasionally, until vegetables are slightly tender, 6 to 8 minutes. Add garlic and thyme and cook until fragrant, 1 minute. Add bay leaves if using, then add chicken breasts and season generously with salt and pepper. Add broth and water and close lid. Set Instant Pot to Soup setting and set timer for 7 minutes.

2. When cooking is complete and air has been naturally released from Instant Pot, carefully remove lid and use tongs to remove chicken breasts onto a plate or cutting board. Using two forks, shred chicken, then return chicken to pot. Remove bay leaves and add egg noodles. Return Instant Pot to Sauté setting and cook, uncovered, until noodles are cooked through, 4 to 6 minutes.

3. Turn off Instant Pot and stir in pepper flakes and lemon juice if using. Ladle into bowls and top with parsley and more black pepper before serving.

# data[].attributes.body
INGREDIENTS

1 lb. spaghetti

1 lb. ground beef

1/3 c. bread crumbs

1/4 c. finely chopped parsley

1/4 c. freshly grated Parmesan, plus more for serving

1 egg

2 garlic cloves, minced

Kosher salt

1/2 tsp. red pepper flakes

2 tbsp. extra-virgin olive oil

1/2 c. onion, finely chopped

1 (28-oz.) can crushed tomatoes

1 bay leaf

Freshly ground black pepper

DIRECTIONS

1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.

2. In a large bowl, combine beef with bread crumbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt, and red pepper flakes. Mix until just combined then form into 16 balls.

3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.

4. Add onion to pot and cook until soft, 5 minutes. Add crushed tomatoes and bay leaf. Season with salt and pepper and bring to a simmer. Return meatballs to pot and cover. Simmer until sauce has thickened, 8 to 10 minutes.

5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan before serving.

# data[].attributes.body
INGREDIENTS

1 tbsp. extra-virgin olive oil

1 red bell pepper, chopped

1 green bell pepper, chopped

1 yellow bell pepper, chopped

1 onion, chopped

2 cloves garlic, minced

1 lb. ground beef

Kosher salt

Freshly ground black pepper

6 c. Swanson Chicken Broth

1 (28-oz.) can crushed tomatoes

1 (14-oz.) can fire-roasted diced tomatoes

2 tsp. dried oregano

1 c. white rice

Shredded white cheddar, for serving

Freshly chopped parsley, for serving

DIRECTIONS

1. In a large pot over medium heat, heat oil. Add bell peppers and onion and cook until soft, 7 minutes. Add garlic and cook until fragrant, 1 minute. Add ground beef and season with salt and pepper. Cook until no longer pink, 7 minutes. Drain fat and return to heat.Â

2. Add broth, crushed tomatoes, diced tomatoes, and oregano. Bring to a boil then reduce heat to a simmer. Add rice and simmer, covered, until rice is tender, about 40 minutes, adding water if necessary.Â  Season with salt and pepper to taste.

3. Garnish with cheddar and parsley before serving.

# data[].attributes.body
INGREDIENTS

1 lb. elbow macaroni

3 tbsp. butter, plus 2 tbsp. melted butter

3 tbsp. all-purpose flour

2 c. milk

1 c. shredded cheddar

1 c. shredded Monterey jack

1/2 c. ranch dressing

1/3 c. buffalo sauce, plus more for garnish

Kosher salt

Freshly ground black pepper

8 slices bacon, cooked and crumbled

3/4 c. panko bread crumbs

Chopped chives, for garnish

DIRECTIONS

1. Preheat oven to 375°. Butter a 9”-x-13” baking dish. In a large pot of boiling salted water, cook pasta according to package instructions. Drain and set aside.

2. Melt 3 tablespoons of the butter in a medium pot over medium. Add flour and cook, stirring, 1 minute. Slowly add milk to flour mixture, while whisking constantly. Continue whisking until mixture thickens, about 5 minutes.

3. Remove pot from heat and stir in cheeses until fully melted. Stir in ranch dressing and buffalo sauce and season with salt and pepper. Fold pasta and crumbled bacon into the cheese mixture and scrape into the prepared baking dish.

4. Toss panko with melted butter and sprinkle on top. Bake until bubbly and golden, 25 to 30 minutes.

5. Sprinkle with chives and more hot sauce before serving.

# data[].attributes.body
INGREDIENTS

400g spaghetti

3 garlic cloves, very thinly sliced

½ fennel, halved and very thinly sliced

75g nduja

or sobrasada paste (see tip)

200g tomatoes

(the best you can get), chopped into chunks

75g black olives, pitted and sliced

2 tsp tomato purée

3 tbsp olive oil, plus a drizzle

2 tsp red wine vinegar

40g pecorino, plus extra to serve
handful basil, torn

DIRECTIONS

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.

Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.
Bon appetì!

# data[].attributes.body
INGREDIENTS

For the dough

Cooking spray

1 1/4 c. lukewarm water

1 tbsp. granulated sugar

1 (1/4-oz.) packet active dry yeast (2¼ tsp.)

3 c. all-purpose flour

2 tsp. kosher salt

1/4 c. extra-virgin olive oil

For the pizza

Extra-virgin olive oil, as needed

1/4 c. cornmeal, divided

1 c. marinara, divided

16 oz. fresh mozzarella, thinly sliced, divided

Fresh basil leaves

Pinch red pepper flakes

DIRECTIONS

1. Grease a large bowl with cooking spray. In a small bowl add water and sugar and stir to dissolve, then sprinkle over yeast and let sit until frothy, about 8 minutes.

2. In another large bowl, add flour, salt, and oil. Pour in yeast mixture, then mix with a wooden spoon until everything is combined and a shaggy dough begins to form. Knead against sides of bowl until dough starts to come together, then turn onto your work surface and knead, adding a pinch of flour if needed, until it feels elastic and only slightly tacky, 5 minutes. Form into a tight ball, place into prepared bowl, and cover with a clean dish towel. Let rise in a warm spot in your kitchen until doubled in size, about 1 hour and 30 minutes.

3. Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze one, or make two pizzas. Let dough balls rest as you preheat oven to 500° and grease a large baking sheet with olive oil. Sprinkle all over with 2 tablespoons cornmeal.

4. On your work surface, gently flatten one ball of dough and roll with a rolling pin (or stretch with your hands) until about 12” in diameter (as thin as you can). Carefully transfer to prepared baking sheet and brush dough all over with oil. Then, add your 1/2 cup sauce to middle of dough and spread outwards with a spoon or ladle, leaving about 1” for the crust. Top with half the slices of mozzarella. Bake until crust is golden and cheese is melty, about 15 minutes.

5. Top with fresh basil leaves, a drizzle of olive oil, and red pepper flakes.

6. Repeat with remaining dough and toppings for second pizza.

# data[].attributes.body
INGREDIENTS

1 tbsp. extra-virgin olive oil

1 medium yellow onion, chopped

1 lb. cooked chicken sausage links, sliced into 1/2-inch-thick rounds

3 cloves garlic, minced

1 oz. (28-0z.) can crushed tomatoes

6 c. Swanson Chicken Broth

1 tsp. crushed red pepper flakes

Kosher salt

Freshly ground black pepper

2 (9-oz.) packages refrigerated cheese tortellini

1 oz. (15-oz.) can white beans, drained

5 oz. baby spinach

Freshly grated Parmesan, for serving

DIRECTIONS

1. In a large pot over medium heat, heat oil. Add onion and cook, stirring, until soft, about 5 minutes. Add chicken sausage and cook until golden, about 4 minutes, then add garlic and cook until fragrant, 1 minute more. Stir in crushed tomatoes, broth, and red pepper flakes and season generously with salt and pepper.

2. Bring to a boil and add tortellini. Reduce heat to medium-low and simmer until tortellini is cooked and flavors start to meld, 18 to 20 minutes.

3. Stir in white beans and spinach and cook until spinach has wilted, 2 minutes more.

4. Serve with Parmesan.

# data[].attributes.body
INGREDIENTS

1 large onion

1 red pepper

2 garlic cloves

1 tbsp oil

1 heaped tsp hot chilli powder

1 tsp paprika

1 tsp ground cumin

500g lean minced beef

1 beef stock cube

400g can chopped tomatoes

½ tsp dried marjoram

1 tsp sugar

2 tbsp tomato purée

410g can red kidney beans

plain boiled long grain rice, to serve

soured cream, to serve

DIRECTIONS

1. Prepare your vegetables. Chop 1 large onion into small dice, about 5mm square. The easiest way to do this is to cut the onion in half from root to tip, peel it and slice each half into thick matchsticks lengthways, not quite cutting all the way to the root end so they are still held together. Slice across the matchsticks into neat dice.

2. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop 2 garlic cloves.

3. Start cooking. Put your pan on the hob over a medium heat. Add 1 tbsp oil and leave it for 1-2 minutes until hot (a little longer for an electric hob).

4. Add the onion and cook, stirring fairly frequently, for about 5 minutes, or until the onion is soft, squidgy and slightly translucent.

5. Tip in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin.

6. Give it a good stir, then leave it to cook for another 5 minutes, stirring occasionally.

7. Brown 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and break it up with your spoon or spatula. The mix should sizzle a bit when you add the mince.

8. Keep stirring and prodding for at least 5 minutes, until all the mince is in uniform, mince-sized lumps and there are no more pink bits. Make sure you keep the heat hot enough for the meat to fry and become brown, rather than just stew.

9. Make the sauce. Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture.

10. Add a 400g can of chopped tomatoes. Tip in ½ tsp dried marjoram, 1 tsp sugar and add a good shake of salt and pepper. Squirt in about 2 tbsp tomato purée and stir the sauce well.

11. Simmer it gently. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes.

12. Check on the pan occasionally to stir it and make sure the sauce doesn’t catch on the bottom of the pan or isn’t drying out. If it is, add a couple of tablespoons of water and make sure that the heat really is low enough. After simmering gently, the saucy mince mixture should look thick, moist and juicy.

13. Drain and rinse a 410g can of red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry.

14. Taste a bit of the chilli and season. It will probably take a lot more seasoning than you think.

15. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving. This is really important as it allows the flavours to mingle.

16. Serve with soured cream and plain boiled long grain rice.

# data[].attributes.body
INGREDIENTS

6 sweet or spicy Italian sausages

6 split rolls

DIRECTIONS

1. Heat grill to medium. Grill sausages, turning occasionally, until cooked through, 10 to 15 minutes. Serve in rolls with desired toppings.

# data[].attributes.body
INGREDIENTS

4 cloves garlic, minced

1/2 c. (1 stick) butter, softened

1 baguette or French bread, cut lengthwise

1/2 tsp. kosher salt

2 tbsp. freshly chopped parsley

1/4 c. grated Parmesan

DIRECTIONS

1. Preheat oven to 425° and line a large baking sheet with foil. Make garlic compound butter: In a small bowl, mix softened butter with garlic, salt, and parsley until well combined.

2. Spread cut sides of bread liberally with garlic butter. Sprinkle with Parmesan.

3. Bake until bread is toasty and golden at the edges, about 10 minutes.

# data[].attributes.body
INGREDIENTS

Cooking spray

12 oz. salmon fillets, skin removed

1 tsp. whole coriander, crushed

Kosher salt and freshly ground black pepper

1 lb. cavatappi or other short pasta

8 oz. fresh or frozen English peas

4 tbsp. unsalted butter, cut into pieces

1/2 yellow onion, chopped

1/2 c. dry white wine

3 tbsp. fresh dill, torn

DIRECTIONS

1. Preheat oven to 350°F. Lightly grease a small baking sheet. Season salmon with coriander, salt, and pepper. Roast on prepared baking sheet until cooked through, 13 to 15 minutes. Transfer to a plate. Cool completely, then flake into large pieces.

2. Meanwhile, cook pasta according to package directions, adding peas during last 1 (if using frozen) to 4 (if using fresh) minutes. Reserve 1 cup cooking water; drain. Return pasta to pot.

3. Melt 2 tablespoons butter in a large skillet over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally, until tender, 6 to 8 minutes. Add wine and cook until syrupy, 3 to 4 minutes. Add pasta and 1/2 cup reserve cooking water. Bring to a simmer. Remove from heat and stir in remaining 2 tablespoons butter (adding additional cooking water if needed to create a sauce). Gently fold in dill and salmon.

# data[].attributes.headline
Breaded Pork Cutlet with Avocado-Shredded Kale Salad

# data[].attributes.subject
Breaded Pork Cutlet with Avocado-Shredded Kale Salad

# data[].attributes.body
INGREDIENTS

1 large bunch Lacinato kale, thick stems discarded and leaves thinly sliced

5 tbsp. olive oil, divided

Kosher salt

Freshly ground black pepper

4 pork cutlets (about 1 lb.), pounded thin

1/4 c. all-purpose flour

2 large eggs, beaten

1 c. panko breadcrumbs

1 small head radicchio, leaves torn

1 c. snap peas, thinly sliced

1 avocado, chopped

1 lemon, peel removed and flesh chopped

DIRECTIONS

1. Toss together kale and 3 tablespoons oil in a bowl. Season with salt and pepper. Set aside to soften.

2. Place flour in a shallow dish. Place eggs in a second shallow dish. Place breadcrumbs in a third shallow dish. Season pork with salt and pepper. Working one piece at a time, dip pork in flour, then in eggs, then in breadcrumbs, pressing gently to help adhere.

3. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook pork, in batches, until golden brown and cooked through, 2 to 3 minutes per side. Slice into thin strips.

4. Add radicchio, snap peas, avocado, and lemon to the kale and toss to combine. Season with salt and pepper.

5. Serve salad topped with pork.

# data[].attributes.body
INGREDIENTS

1 ½ teaspoons + 2 tablespoons avocado oil or safflower oil, divided

2 eggs, whisked together

1 small white onion, finely chopped (about 1 cup)

2 medium carrots, finely chopped (about ½ cup)

2 cups additional veggies, cut into very small pieces for quick cooking (see photos for size reference; options include snow peas, asparagus, broccoli, cabbage, bell pepper, and/or fresh or frozen peas—no need to thaw first)

¼ teaspoon salt, more to taste

1 tablespoon grated or finely minced fresh ginger

2 large cloves garlic, pressed or minced

Pinch of red pepper flakes

2 cups cooked brown rice (*see notes!)

1 cup greens (optional), such as spinach, baby kale or tatsoi

3 green onions, chopped

1 tablespoon reduced-sodium tamari or soy sauce**

1 teaspoon toasted sesame oil

Chili-garlic sauce or sriracha, for serving (optional)

DIRECTIONS

1. This recipe comes together quickly. Before you get started, make sure that all of your ingredients are prepped and within an arm’s reach from the stove. Also have an empty bowl nearby for holding the cooked eggs and veggies. I’m suggesting that you start over medium-high heat, but if at any point you catch a whiff of oil or food burning, reduce the heat to medium.

2. Warm a large cast iron or stainless steel skillet over medium-high heat until a few drops of water evaporate within a couple of seconds. Immediately add 1 ½ teaspoons of oil and swirl the pan to coat the bottom. Add the scrambled eggs and swirl the pan so they cover the bottom. Cook until they are just lightly set, flipping or stirring along the way. Transfer the eggs to a bowl and wipe out the pan with a heat-proof spatula.

3. Return the pan to heat and add 1 tablespoon of oil. Add the onion and carrots and cook, stirring often, until the onions are translucent and the carrots are tender, about 3 to 5 minutes.

4. Add the remaining veggies and salt. Continue cooking, stirring occasionally (don’t stir too often, or the veggies won’t have a chance to turn golden on the edges), until the veggies are cooked through and turning golden, about 3 to 5 more minutes. In the meantime, use the edge of your spatula or a spoon to break up the scrambled eggs into smaller pieces.

5. Use a big spatula or spoon to transfer the contents of the pan to the bowl with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon oil. Add the ginger, garlic and red pepper flakes, and cook until fragrant while stirring constantly, about 30 seconds. Add the rice and mix it all together. Cook, stirring occasionally, until the rice is hot and starting to turn golden on the edges, about 3 to 5 minutes.

6. Add the greens (if using) and green onions, and stir to combine. Add the cooked veggies and eggs and stir to combine. Remove the pan from the heat and stir in the tamari and sesame oil. Taste, and add a little more tamari if you’d like more soy flavor (don’t overdo it or it will drown out the other flavors) or salt, if the dish needs an extra boost of overall flavor.

7. Divide into bowls and serve immediately. I usually serve mine with chili-garlic sauce or sriracha on the side. Leftovers store well in the refrigerator, covered, for 3 to 4 days (if you used purple cabbage, it might stain your scrambled eggs a funny blue color, but it’s fine to eat).

# data[].attributes.body
INGREDIENTS

1/4 cup + 1 tablespoon extra-virgin olive oil

1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator

1/2 cup roughly chopped red onion (about 1/2 small red onion)

1/2 cup packed fresh parsley (mostly leaves but small stems are ok)

1/2 cup packed fresh cilantro (mostly leaves but small stems are ok)

4 cloves garlic, quartered

1 teaspoon fine sea salt

1/2 teaspoon (about 25 twists) freshly ground black pepper

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

DIRECTIONS

1. With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.

2. In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.

3. Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.

4. Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.

# data[].attributes.body
INGREDIENTS

Veggies and spinach

2 tablespoons extra-virgin olive oil

3 large carrots, chopped (about 1 cup)

1 red bell pepper, chopped

1 medium zucchini, chopped

1 medium yellow onion, chopped

¼ teaspoon salt

5 to 6 ounces baby spinach

Tomato sauce (or substitute 2 cups prepared marinara sauce)

1 large can (28 ounces) diced tomatoes

¼ cup roughly chopped fresh basil + additional for garnish

2 tablespoons extra-virgin olive oil

2 cloves garlic, pressed or minced

½ teaspoon salt

¼ teaspoon red pepper flakes

Remaining ingredients

2 cups (16 ounces) low-fat cottage cheese, divided

¼ teaspoon salt, to taste

Freshly ground black pepper, to taste

9 no-boil lasagna noodles*

8 ounces (2 cups) freshly grated low-moisture, part-skim mozzarella cheese

INSTRUCTIONS

1. Preheat the oven to 425 degrees Fahrenheit.

2. To prepare the veggies: In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.

3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.

4. Meanwhile, to prepare the tomato sauce: Pour the tomatoes into a mesh sieve or fine colander and drain off the excess juice for a minute. Then, transfer the drained tomatoes to the bowl of a food processor. Add the basil, olive oil, garlic, salt, and red pepper flakes.

5. Pulse the mixture about 10 times, until the tomatoes have broken down to an easily spreadable consistency. Pour the mixture into a bowl for later (you should have a little over 2 cups sauce). Rinse out the food processor and return it to the machine.

6. Pour half of the cottage cheese (1 cup) into the processor and blend it until smooth, about 1 minute. Transfer the mixture to large mixing bowl. No need to rinse out the bowl of the food processor this time; just put it back onto the machine because you’ll need it later.

7. Transfer the cooked veggies and spinach mixture to the bowl of the food processor. Pulse until they are more finely chopped (but not puréed!), about 5 to 7 times, stopping to scrape down the sides as necessary. Transfer the mixture to the bowl of whipped cottage cheese. Top with the remaining cottage cheese, then add ¼ to ½ teaspoon salt (to taste) and lots of freshly ground black pepper. Stir to combine. Now it’s lasagna assembly time!

8. Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top (snap off their ends to fit, and/or overlap their edges as necessary). Spread half of the cottage cheese mixture evenly over the noodles. Top with ¾ cup tomato sauce, then sprinkle ½ cup shredded cheese on top.

9. Top with 3 more noodles, followed by the remaining cottage cheese mixture (we’re skipping the tomato sauce in this layer.) Sprinkle ½ cup shredded cheese on top.

10. Top with 3 more noodles, then spread ¾ cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.

11. Wrap a sheet of parchment paper or foil around the top of the lasagna (don’t let it come into contact with the cheese). Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.

12. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve

# data[].attributes.body
INGREDIENTS

1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

1 tablespoon coconut oil or olive oil

1 small white onion, chopped (about 1 cup)

Pinch of salt, more to taste

1 tablespoon finely grated fresh ginger (about a 1-inch nub of ginger)

2 cloves garlic, pressed or minced

1 red bell pepper, sliced into thin 2-inch long strips

1 yellow, orange or green bell pepper, sliced into thin 2-inch long strips

3 carrots, peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)

2 tablespoons Thai red curry paste

1 can (14 ounces) regular coconut milk*

½ cup water

1 ½ cups packed thinly sliced kale (tough ribs removed first), preferably the Tuscan/lacinato/dinosaur variety

1 ½ teaspoons coconut sugar or turbinado (raw) sugar or brown sugar

1 tablespoon tamari or soy sauce**

2 teaspoons rice vinegar or fresh lime juice

Garnishes/sides: handful of chopped fresh basil or cilantro, optional red pepper flakes, optional sriracha or chili garlic sauce

INSTRUCTIONS

1. To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

2. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 30 seconds, while stirring continuously.

3. Add the bell peppers and carrots. Cook until the bell peppers are fork-tender, 3 to 5 more minutes, stirring occasionally. Then add the curry paste and cook, stirring often, for 2 minutes.

4. Add the coconut milk, water, kale and sugar, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale have softened to your liking, about 5 to 10 minutes, stirring occasionally.

5. Remove the pot from the heat and season with tamari and rice vinegar. Add salt (I added ¼ teaspoon for optimal flavor), to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more rice vinegar. Divide rice and curry into bowls and garnish with chopped cilantro and a sprinkle of red pepper flakes, if you’d like. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

*COCONUT MILK: For rich and creamy curry, you need to use regular (not light/reduced fat) coconut milk that contains guar gum. My favorite is Native Forest Classic. The varieties without guar gum (which are becoming more widely available) aren’t nearly as creamy, even though their fat content is the same.

**MAKE IT GLUTEN FREE: Be sure to use gluten-free tamari instead of regular soy sauce.

# data[].attributes.body
INGREDIENTS

1 lb. small zucchini (about 3), quartered lengthwise

3 tbsp. olive oil, divided

Kosher salt and pepper

1 clove garlic

1/4 c. tahini

2 tbsp. fresh lemon juice

3 tbsp. mint leaves, divided

1 tbsp. pine nuts, toasted

DIRECTIONS

1. Heat grill to medium. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

2. Transfer zucchini to blender along with garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine. With motor running on low speed, drizzle in remaining 2 tablespoons olive oil and puree until mostly smooth, increasing blender speed if necessary.

3. Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.

# data[].attributes.body
INGREDIENTS

Burgers

4 medium portobello mushroom caps (about 1 lb.), gills removed, chopped

1/2 c. walnuts

1 clove garlic

2 tbsp. canola oil

1/4 c. Chopped red onion

3 green onions, chopped

2 tsp. rice wine vinegar

1 c. cooked quinoa

1/2 c. cornstarch

Whole-grain burger buns

sprouts

Lettuce

Sliced tomatoes

Rosemary Mayo

1/2 c. mayonnaise

1 tsp. finely chopped fresh rosemary

1 tsp. lemon juice

Kosher salt

DIRECTIONS

1. Make the Burgers: Preheat oven to 375 degrees F. In 3-quart, shallow baking dish, toss mushrooms with walnuts, garlic, 1 tablespoon oil, 3⁄4 teaspoon salt, and 1⁄4 teaspoon pepper; spread in even layer. Bake 20 minutes or until mushrooms are tender. Set aside to cool. Turn oven off.

2. In food processor, pulse mushroom mixture, red onion, green onions, and vinegar until mostly smooth, scraping side of bowl if necessary. Transfer mixture to a large bowl and stir in quinoa and cornstarch until well-blended. Cover bowl with plastic wrap and refrigerate 2 hours.

3. Preheat oven to 375 degrees F. Line baking sheet with foil. Form mixture into 5 patties (about 1/2" thick and 3" wide). In a 12" nonstick skillet, heat remaining 1 tablespoon oil on medium. In 2 batches, cook patties 5 minutes or until well-browned, turning over once. Transfer seared patties to prepared baking sheet. Bake 10 minutes or until hot in centers.

4. Make the Rosemary Mayo: Meanwhile, combine mayonnaise, rosemary, lemon juice, and a pinch of salt. Keeps up to 5 days, refrigerated.

5. Serve burgers on buns with Rosemary Mayo, garnished with sprouts, lettuce, and tomato.

# data[].attributes.body
INGREDIENTS

14 oz. extra-firm tofu, drained

2 tbsp. cornstarch

8 oz. rice noodles

1/4 c. low-sodium soy sauce

2 tbsp. brown sugar

2 tsp. sweet chili sauce

Juice of 1 lime, plus lime wedges for serving

1 clove garlic, grated

1 tbsp. oil

1 red pepper, sliced

2 c. mung bean sprouts

2 scallions, thinly sliced

1/4 c. Chopped peanuts

DIRECTIONS

1. Slice tofu 1/2- inch thick. Place on rimmed baking sheet between layers of paper towels; sandwich with second sheet and place cast iron skillet on top to weigh down 10 minutes. Cut into cubes, transfer to bowl and toss with cornstarch.

2. Meanwhile, cook noodles per package directions and rinse with cold water; drain.

3. In small bowl, combine soy sauce, sugar, chili sauce, lime juice and garlic; set aside.

4. Heat 1 tablespoon oil in large nonstick skillet on medium. Add pepper and cook until tender, 4 to 5 minutes. Remove from skillet. Add tofu and cook, tossing, until golden brown, 4 to 5 minutes. Add noodles and sauce and toss to combine. Fold in pepper, sprouts and scallions and cook 2 minutes.

# data[].attributes.body
INGREDIENTS

2 lb. mixed baby potatoes, halved

3 tbsp. canola oil

1 c. raw unsalted cashews, soaked overnight and drained

3 tbsp. lemon juice

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. sweet paprika

1/2 tsp. garlic powder

1 tsp. Coarse sea salt

1/4 c. nutritional yeast

1/2 jalapeno chile, seeded and chopped

DIRECTIONS

1. Preheat oven to 450 degrees F. Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. On rimmed baking sheet, spread potatoes evenly; roast 30 minutes until golden and crispy, stirring once.

2. Meanwhile in blender, puree cashews, lemon juice, chili powder, cumin, paprika, garlic powder, sea salt, nutritional yeast, and jalapeno with 1 cup water until smooth. Transfer to 2-quart saucepan; heat on medium-low 5 minutes or until warm, stirring occasionally. Makes about 1 2/3 cup. Transfer to bowl; serve with roasted potatoes. (Refrigerate remaining sauce up to 1 day. Also good with tortilla chips, roasted cauliflower, etc.)

# data[].attributes.body
INGREDIENTS

1/4 c. packed fresh cilantro, finely chopped

3 tbsp. seasoned rice vinegar

1 tbsp. toasted sesame oil

2 cloves garlic, crushed with press

2 tsp. crushed red pepper

2 tsp. sugar

3 medium zucchini, spiralized

DIRECTIONS

1. In a large bowl, whisk cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.

2. Add zucchini; toss until well-combined. Serve immediately.

# data[].attributes.body
INGREDIENTS

1 lb. spaghetti

2 ears corn, shucked

1 medium yellow squash, cut into 1/2"-thick slices

1 medium zucchini, cut into 1/2"-thick slices

1 small bell pepper, seeded and cut into sixths

4 green onions, trimmed

2 tbsp. olive oil

1 lemon

1/2 c. store-bought refrigerated pesto

1 pt. grape tomatoes, halved

1/4 c. packed fresh parsley, chopped

DIRECTIONS

1. Heat grill on medium-high. Cook spaghetti as label directs. Rinse, drain well and let cool completely.

2. In large bowl, toss corn, squash, zucchini, bell pepper and onions with oil and 1/2 teaspoon each salt and black pepper until well coated. Grill corn, turning, 10 minutes or until charred in spots. Grill squash, zucchini and bell pepper 4 to 6 minutes or until tender and grill marks appear, turning once. Grill onions 2 minutes or until tender and slightly charred, turning occasionally.

3. Into large bowl, from lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice. Whisk in pesto and 1/2 teaspoon each salt and pepper.

4. Chop squash, zucchini, pepper and onions; add to bowl with pesto. Cut kernels from cobs; add to bowl along with tomatoes, parsley and cooked pasta. Toss to combine. Serve at room temperature.

# data[].attributes.body
INGREDIENTS

1/2 c. apricot jam

1/4 c. Ketchup

2 tbsp. Soy Sauce

1 tbsp. Grated Ginger

1/4 tsp. crushed red pepper flakes

2 lb. boneless, skinless chicken thighs, trimmed

1 medium onion, chopped

2 cloves garlic, finely chopped

1 red pepper, sliced into 1/4-in. pieces

1 c. long-grain white rice

Scallions and sesame seeds, for serving

DIRECTIONS

1. In a 5- to 6-quart slow cooker, combine the apricot jam, ketchup, soy sauce, ginger, and crushed red pepper. Add the chicken, onion, and garlic and toss to coat.

2. Scatter the red pepper over the top and cook, covered, until the chicken is cooked through, 5 1/2 to 6 1/2 hours on low, or 3 1/2 to 4 1/2 hours on high.

3. Twenty minutes before serving, cook the rice according to package directions. Serve the chicken and sauce on top of the rice and sprinkle with scallions and sesame seeds, if desired.