Instructions

• Preheat oven to 375 F.
• Place chicken thighs skin-side up on a sheet pan with a rack.

• Combine lemon zest and thyme in a small bowl. Rub part of the zest-thyme combo under the skin of each of the chicken thighs.

• Use the rest of zest-thyme combo on top of the chicken to season as well as salt and pepper.

• Roast for about 45 minutes, until internal temperature reaches 160 F.

• Clean and quarter mushrooms. Toss in a bowl with olive oil, salt and pepper.

• Spread mushrooms on a sheet pan and place in the oven for about 25 minutes, until edges are crisp.

• Remove chicken from oven when done and squeeze lemon juice on top. Serve mushrooms surrounding chicken.

Instructions

• We’ll be sauteeing the spiralized veggies instead of boiling, so you’ll probably need your largest dutch oven to make this dish.  Keep this in mind when deciding which pot to use for the next step.
• Begin by bringing a large enough volume of salty water to boil in which you can cook the lobster tails.  Boil for about 5 minutes, until the shell is red and the meat is tender throughout (but not rubbery!).
• When cool, peel the shell from the meat and dice into small cubes.
• Heat the large dutch oven over medium heat and cook the onion, mushrooms, and bell pepper in olive oil.  Add a hefty pinch of kosher salt, about ½ tsp.
• Sautee the veggies until soft and translucent, and then add the garlic and the packs of spiralized veggies, adding more olive oil as necessary.  Add another hefty pinch of salt, about ½ tsp.
• Sautee until the spiralized veggies are cooked (about 5 minutes for squash/zucchini)
• Add the chopped lobster, parsley, lemon zest and juice, butter, and olive oil.  Toss to melt butter and mix. (If you’d like a creamier sauce, consider adding 2 Tbsp of heavy cream.  Just don’t make this dish swimming in sauce - it is supposed to be a light coating.)
• Plate, and garnish with a sprinkle of Pecorino Romano and more parsley.

Instructions

• Thaw spinach and squeeze out any moisture.  *This can be done in a hurry by pouring frozen chopped spinach in a colander, running under warm water and squeezing once thawed.
• Preheat oven to 375 F.
• Lightly oil a medium-large rectangular baking dish.
• Begin by trimming squash and sliced into lengthwise strips (to resemble lasagna noodles).  These strips will be used in place of lasagna noodles.
• If using sausage, brown it until cooked in a skillet now.
• In a large mixing bowl, combine ricotta, egg, half of mozzarella cheese, pesto, sun dried tomatoes (use half a package if desired depending on how much you like them), drained spinach (make sure to squeeze out any residual moisture), basil, oregano, salt, pepper, red pepper flakes, and half of garlic garlic powder.  Mix to combine completely.
• In a smaller bowl, toss breadcrumbs with the olive oil, the rest of the garlic powder and a sprinkle of extra salt.
• Assemble lasagna by adding a layer of zucchini slices from 1 zucchini, then 1/2 cheese mixture. 
• Next add all yellow squash slices then the rest of the cheese mixture. 
• Finally, top with the rest of the zucchini slices, top with as much of the second package of mozzarella cheese as you like and sprinkle with breadcrumb mixture and add to the oven to bake until bubbly, about 30-45 minutes.

Instructions

• Add the oil to a large skillet and heat over medium-high for 5 minutes while you prepare the fish:
• Mix the spices, salt and pepper together in a small bowl and use to coat fish evenly on all sides.
• Add fish to the hot skillet and cook 3-5 minutes on each side (depending on thickness).  Don't worry too much about over cooking, since the spice rub will help to keep the fish moist.
• Once fish is done, transfer to lettuce wraps and serve with your favorite condiments.

Instructions

• Cook quinoa in 2 cups water in advance and cool in the fridge.  Follow this video to see how easy making grains in advance can be.
• Toss sliced cucumbers with rice vinegar, honey or agave, jalapeno, red pepper flakes and soy sauce.
• Taste and adjust seasonings as needed, serve over quinoa.

Instructions

• Preheat oven to 375 F.  
• On a foil-lined baking sheet, sprinkle tomatoes with cumin, chili powder, garlic powder and half the salt and pepper.  Add garlic cloves to the top of the tomatoes (to enhance flavor while roasting) and drizzle everything with olive oil.  Sprinkle with liquid smoke and sea salt, and place them in the oven.
• Roast for 20-30 minutes or until they are browned on top, ready to burst and softened only slightly.
• While tomatoes are roasting make the rice: cook rice with 2 cups water, adding cumin, chili powder, garlic powder and 1 tsp salt.  Spoon cooked rice in mounds on top of roasted tomatoes and sprinkle on the queso.

Instructions

• Saute oil, spices and tofu for a few minutes, or until everything starts smelling really aromatic.
• Add the rest of the ingredients, bring to a boil, then reduce to a simmer (or set your pressure cooker to the Beans method).
• Serve hot with chips on the side.

If you like your chili thick, add less water or boil down for longer until it reaches desired thickness!

Instructions

• In a bowl combine salt, pepper, garlic powder, chili powder and onion powder. Rinse the roast and pat dry, then rub with the spice mixture.
• Place roast in crockpot and surround with potatoes, carrots, parsnips, and fennel. Season with salt and pepper to taste (a ½-1 tsp should do).
• Pour beef broth into crockpot over beef, potatoes, carrots, parsnips, and fennel.
• Cook on low heat on the slow cooker for 6 hours (or 4 hours on high setting) depending on the size of the roast (usually 2 hours per pound on low). You will know it is ready when the internal temperature reaches 130 F.

Instructions

• Combine all ingredients in a large bowl and allow to sit on the counter marinating for 20 minutes.  
• Preheat oven to 350 F.
• Add mixture to an oiled baking dish and bake for 40 minutes, or until tender and cooked through.  Make sure to reserve excess cooking liquid to flavor rice or soups!
• While chicken is cooking, make rice per package instructions or use this method here.
• Enjoy hot over rice.

Alternatively, you can cook this in your pressure cooker or slow cooker!  See Notes for instructions.

Instructions

• Preheat a cast iron skillet with olive oil and butter over medium heat.
• Remove fillets from packaging and blot dry with a paper towel on all sides.
• Combine spice mixture with fingers and coat both sides of the fish, reserving a Tbsp of spice mixture for later.
• Add fish skin-side down in the pan and set a timer for 2-3 minutes, depending on thickness.
• Resist the urge to move fish.
• Once timer has gone off and the bottom is blackened, carefully flip with two forks, making sure not to pierce flesh of fish.
• Blacken on the other side for 2-3 minutes, remove and add to a plate of warmed Carrot Coconut Curry Puree (below).  
• Keep heat on the skillet, add oil if needed to coat bottom of pan, and add green beans.
• Sprinkle remaining spice mixture on top and cook beans for 5 minutes or until bright green.

Instructions

• Cook everything but the coconut milk together in a pressure cooker, slow cooker or on the stove top until carrots and onions are tender.
• Transfer to a blender and pulse until smooth.

Instructions

• In a large saucepan, cook zoodles and water together until tender, about 5-10 minutes on high. 
• Add pesto, arugula and tomatoes, mix and cover to steam for 5 more minutes off heat.
• Remove lid again, toss gently and top with pine nuts to serve.

Instructions

• Preheat oven to 400 F.
• Toss potatoes liberally in oil, salt, and pepper.  You could also sub out some of the oil for melted butter.
• Place in a roasting pan and begin roasting in the oven.  Every 15 minutes you will remove the pan from the oven and quickly stir and turn the mass over so they will cook and brown regularly.
• After the first stirring, begin sauteing the onion in a frying pan over medium heat. Cook for 3-5 minutes, to begin softening.
• Add garlic and cook another 1-2 minutes.
• At the second stirring (30 minutes in), add the onions and garlic to the potatoes and stir in.
• Stir again at the 45 minute mark.  At 60 minutes, check for doneness. Don’t be afraid to cook longer as needed.
• Serve with eggs and some dank coffee!

Instructions

• Whisk together all vinaigrette ingredients.
• Add kale to mixing bowl and use your hands to mix and crush the vinaigrette into the salad.  Mix for 2-3 minutes to ensure the kale is thoroughly coated and broken down.
• Garnish with sesame seeds.  I prefer to refrigerate before serving but it could be eaten on the spot.

Instructions

• Preheat oven to 400 F.
• Toss mushrooms in sesame oil, soy sauce, and Worcestershire.  Turn out onto a parchment/foil lined sheet pan and roast for ~20 minutes until a little crispy and flavor is developed.
• Heat a large dutch oven over medium heat.  Begin sauteing onion in a mixture of sesame and olive oil for 5-7 minutes, until softened and browned.
• Add garlic, ginger, white parts of the scallions and saute another 2-3 minutes.
• Add broth, coconut milk, lime, and fish sauce and bring to a boil, then reduce to low simmer.
• Add half of the roasted mushrooms and continue to simmer for 5 minutes.  Taste to evaluate salt and seasoning (consider the addition of a hot sauce such as sriracha, or small doses of spices such as curry or cumin).
• Cut the heat, add kale and half of the green parts of the scallions, and let sit for 1-2 minutes to let the kale wilt.  Serve with a topping of the rest of the roasted mushrooms and the green scallions.

Instructions

• Brown lamb in oil until cooked through, about 5 minutes, then add onions and half the garlic.  Cook for 5 minutes more.  
• Add carrots, tomatoes, bay leaves, thyme, cumin, salt, pepper and tomato paste and bring to a boil, then reduce to a simmer.
• While you’re waiting for your lamb + tomatoes to come to a boil, make your potato purée: In a large pot of salted water, add cauliflower and potatoes + the rest of the garlic (cloves can be whole).  
• Cook until potatoes are tender, about 15 minutes.  Drain, reserving 1 cup cooking liquid just in case it’s needed to thin out mixture, then transfer to a blender and add butter, half and half and parmesan.  
• Pulse until smooth, adding extra cooking liquid as needed until you reach your desired consistency.
• To serve: Ladle purée into bowls, then top with lamb + tomato mixture.

Instructions

• In a medium saucepan filled with water, bring to a boil and add lentils and cider vinegar.  Cook for under 20 minutes or until al dente and not splitting apart.
• Add carrots and celery once you’ve removed the lentils from heat.  Mix them in, cover pan and allow them to steam for 5 minutes.
• Drain lentils, carrots and celery, toss with sea salt, garlic powder and olive oil.
• Prepare crackers or bread and serve by smearing a small amount of mustard on crackers, then top with lentils and smoked fish.  This dish would go well with any leftover greens and can also be made into a soup if desired simply by adding water and cooking to reheat.

Instructions

• Preheat oven to 400 F and in a large baking dish, add potatoes, oil and half the salt & pepper.
• Arrange potatoes evenly over the bottom of the baking dish cut side down and bake for 20 minutes.
• Remove baking dish, slide potatoes over to one side and add salmon, skin side down, to the other side.  Drizzle with a touch more oil and sprinkle with the rest of the salt & pepper.
• Bake for 10 minutes more.
• Remove baking dish from oven once again and make a place in the center of the pan to nestle in asparagus.  Toss gently to coat in the juices of the fish and the leftover olive oil.
• Return to the oven one last time and bake until asparagus are bright green, potatoes are cooked and slightly crispy and salmon is opaque.

Instructions

• Remove the ham from its packaging and preheat the oven to 350 F.
• In a glass baking dish, arrange the ham with the sliced-side up.  
• In a small bowl, combine chopped pineapple, brown sugar, cider vinegar, salt and butter and mix with your fingers.
• Add mixture to the top of the ham and place in oven.
• While ham is cooking, heat a pot of water to a boil with potatoes.  Cook until potatoes are soft.
• Remove potatoes, pat dry if needed and slice in half.
• Place cut-side down on a foil-lined baking sheet.  Using the bottom of a heavy sauce pan (or your hands), press each half until the skin breaks and it gets sufficiently smashed.
• Drizzle with olive oil and salt and place in the oven to bake and crisp up as the ham is finishing.
• Since the ham is already cooked, you’re only waiting until the topping becomes caramelized and crunchy.  The whole dinner should be ready in 30-45 minutes.

Instructions

• Preheat oven to 375 F.  
• On a foil-lined baking sheet, drizzle half the oil on the bottom of the pan and spread out cauliflower “steaks”.  Coat the tops in olive oil, and sprinkle with half the salt and all of the red pepper flakes.
• Place in the oven to roast until browned and the edges of the cauliflower are crispy, about 25 minutes.
• While cauliflower is roasting, make Greek Lemon Sauce: in a blender (or by hand) combine the hummus, yogurt, lemon zest and juice.  Add the rest of the salt and taste.  Adjust seasonings as necessary.
• When cauliflower is done, remove from the oven, scatter with olives (as many as you like, but remember a little goes a long way) and sprinkle Greek Lemon Sauce with mint before serving on the side of the crispy cauliflower.

Instructions

• In a large serving or salad bowl, gently toss fruit with juice.  Allow to sit for 10 minutes.
• Stir again then top with chopped mint* and serve.

Instructions

• In a large soup pot, sauté onion, garlic, ginger, lemongrass* and Thai curry paste together for 5 minutes.  *If using bruised lemongrass stalk, pound it on your countertop with a wooden spoon gently to “bruise” it, then place it whole in the soup.  You will be removing it before blending.
• Add carrots and butternut squash and cook 5 minutes more, stirring often.
• Add tomatoes + stock and bring to a boil, then reduce to a simmer for 20 minutes, or until squash is cooked.  Remove lemongrass stalk if used.
• Add to a blender and purée until smooth.
• Return to the soup pot, add soy sauce, fish sauce and coconut milk.  Reheat over low slowly and taste.  Add more soy sauce if desired.
• To serve, ladle hot soup into bowls and garnish with cilantro, toasted almonds and a drizzle of sriracha honey.