Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt
1 small fennel bulb, very thinly sliced

1 cup green cabbage, shredded 

1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded

1/2 cup pomegranate arils

Dressing:

1/2 shallot, finely minced
zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar
1 tbsp honey

salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.

3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.

5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

http://withfoodandlove.com/winter-chopped-kale-salad/

Citrus Salmon Salad

Yield: 2 servings

1 cucumber, diced
2 oranges, segmented, juice reserved
1 avocado, diced
2 tbsp dill (or basil)
salt and pepper
8 oz salmon (fresh, canned, or smoked)

Dressing:
orange juice (reserved from segmenting)
2 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp honey
1 tsp dijon mustard
salt and pepper

1. In a medium bowl, combine cucumber, orange segments, avocado, dill, and salt and pepper. Toss to combine.
2. Top with salmon.
3. Prepare dressing by combining all ingredients in a small jar and shaking well to emulsify.
4. Toss salad with dressing and serve.

Olive Tapenade

Yield: 1 cup

1 cup pitted olives
2 cloves garlic, minced
2 tbsp capers
2 tbsp parsley
3 sprigs thyme, leaves picked
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tbsp olive oil
salt and pepper

1. Place all ingredients into a food processor or blender. Pulse or blend mixture until it is well combined.

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Date Vinaigrette

Yield: 1/2 cup

5 pitted dates, soaked in hot water for at least 5 minutes
1/4 cup olive oil
2 tbsp lemon juice
1 tsp dijon mustard
1/2-inch fresh ginger, finely minced
1/2 tsp coriander
1/8 tsp chili flakes
1/8 tsp cinnamon
salt and pepper
reserved date soaking water

1. Combine the soaked dates (reserving the water), olive oil, lemon juice, dijon mustard, ginger, coriander, chili flakes, cinnamon, salt, and pepper in an upright blender. Blend on high, stopping to scrape down the sides if necessary. Add a couple spoonfuls of the date soaking water to get the blade moving, if necessary. It should be totally pureed and almost creamy.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Turkey Roll-Ups

Yield: 4 servings

12 slices organic turkey breast
1/2 cup hummus
6 leaves of red lettuce, spine removed and torn in half
1 cucumber, deseeded and cut into batons
1 red pepper, sliced
1 yellow pepper, sliced
2 tbsp basil, chiffonade

1. Lay out one slice of turkey breast. Spread with a thin layer of hummus.
2. Place a piece of lettuce on top leaving some hummus on the far end of the turkey uncovered.
3. Take one baton of cucumber and one slice each of red and yellow pepper and place on one end of turkey slice. Top with a few slices of basil.
4. Roll to enclose vegetables. Hummus should "glue" the roll together.
5. Repeat with remaining slices of turkey.


http://www.foodnetwork.com/recipes/ellie-krieger/turkey-roll-ups-recipe-1957544

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Herb Vegetable Soup

Yield: 4-6 servings

2 tbsp olive oil
1 onion, chopped
1/2 cup celery, chopped
1/2 cup fennel, chopped
1 clove garlic, minced
1 cup zucchini, chopped
1 cup yellow squash, chopped
1 cup broccoli, chopped
1 cup cauliflower, chopped
3 cups vegetable stock
1 cup spinach
1/4 cup parsley
salt and pepper
1 tsp dill, chopped

1. In a large pot, heat the olive oil over medium heat. Add onion, celery, and fennel, and saute for 5 to 8 minutes, or until softened.
2. Add garlic, zucchini, yellow squash, broccoli, cauliflower, and vegetable stock. Let simmer for 10 minutes, until all vegetables have softened.
3. Add spinach and parsley and let wilt for 1 minute.
4. Pour into a high speed blender and puree until smooth. Season to taste with salt and pepper, and garnish with dill before serving.

Mango Salsa

Yield: 2 cups

1 mango, diced
1 avocado, chopped
1 shallot, finely diced
3 tbsp cilantro, chopped
zest and juice of 1 lime
1 tbsp olive oil
salt and pepper

1. In a large bowl, stir together all ingredients until combined.

Red Lentil Dip

Yield: 1 cup

1 cup red lentils
1/4 cup cornmeal
1 tbsp ground cumin
1/2 tsp cayenne
1 small onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha
3 green onions finely sliced (green parts only)
1/4 cup parsley, finely chopped
salt and pepper

1. In a medium pot, combine lentils with 2 cups of water. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently.

2. Scrape hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved.
3. Add the cumin and cayenne and mix. Set aside.

4. In a small saute pan, over medium heat, cook the onion until soft and on the verge of turning brown.
5. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Add to lentil mixture and stir to combine.

6. Allow to cool before folding in the herbs. Season the entire mixture to taste and serve.


http://thefirstmess.com/2011/06/23/spicy-red-lentil-spread/

Roast Potato, Asparagus, and Lentil Salad

Yield: 4-6 servings

Salad:

1 cup green lentils (or du Puy lentils)

2 medium yellow potatoes, diced
2 medium red potatoes, diced

2 bunches asparagus, ends broken off and chopped

1 shallot, thinly sliced

2 tbsp olive oil, separated

2 tbsp dill, chopped
salt and pepper

Dressing:

2 tbsp grainy mustard

2 tbsp dijon mustard

1/4 cup olive oil

3 tbsp lemon juice

salt and pepper

1. Preheat oven to 425F. Line two large baking sheets with parchment paper.

2. Place potatoes on one baking sheet and drizzle with 1 tablespoon oil. Toss to coat and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, or until tender, turning once halfway through cooking. 
3. Place asparagus on the other baking sheet and drizzle with another tablespoon of oil. Sprinkle with salt and pepper. Roast for 7 to 10 minutes or until tender. 

4. Meanwhile, place lentils in a medium pot along with 3 cups of water. Bring to a boil and then reduce heat to medium-low and simmer about 15 to 20 minutes, or until tender. Be careful not to overcook. Drain and set aside.

5. In a large bowl, combine roasted vegetables with the lentils and gently toss to combine.

6. Prepare the dressing by whisking all of the dressing ingredients together. 

7. Pour half of the dressing onto the salad and toss to combine. Season with salt and pepper to taste. Serve the salad warm with a garnish of fresh dill, with the rest of the dressing served on the side.

http://ohsheglows.com/2014/04/25/roasted-potato-and-asparagus-lentil-salad-with-tangy-mustard-lemon-dressing/

Butter Chickpea Curry (Vegan)

Yield: 4-6 servings

1 tbsp coconut oil
1 onion, chopped
3 cloves garlic, finely minced
2 tsp ground cumin
2 tsp paprika
1 tsp turmeric
1 tsp coriander
1 tsp garam masala
1/2 tsp cayenne
salt and pepper
1 can coconut milk
1/4 cup tomato paste
2 cans chickpeas, drained and rinsed
1 cup peas
1/4 cup cilantro, chopped

1. In a large pot, heat coconut oil over medium heat. Add onion and saute for 5 to 8 minutes, until softened.
2. Add garlic and continue to cook for 1 minute.
3. Add spices and stir to coat.
4. Add coconut milk, tomato paste, and chickpeas. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Add peas and continue to cook for 2 minutes.
6. Garnish with cilantro before serving.