Ingredients6 2 zucchini (1¾ lbs. total) 1 teaspoon salt, divided ½ cup raw whole almonds, toasted 1 pound grape tomatoes (3 cups) 1 cup packed fresh basil leaves plus ¼ cup chopped, divided 2-4 cloves garlic ¼ teaspoon crushed red pepper 3 tablespoons olive oil, divided 8 ounces whole-wheat spaghetti 1 pound skinless salmon fillets…

Vegan Sugar Cookies Ingredients 1 cup white whole-wheat flour 1 cup all-purpose flour ½ tablespoon baking powder ½ teaspoon baking soda ⅛ teaspoon salt ½ cup room temperature coconut oil (not liquid) ¾ cup sugar ⅓ cup water 4 teaspoons grated lemon zest 1 teaspoon vanilla extract Directions Whisk whole-wheat flour, all-purpose flour, baking powder,…

Gluten Free Teff Brownies Ingredients 6 ounces dark chocolate (70% cacao), coarsely chopped 6 tablespoons unsalted butter ⅔ cup granulated sugar ½ teaspoon salt 2 cold large eggs ½ cup teff flour 1 cup chopped walnuts Directions Position a rack in the lower third of the oven and preheat to 325°F. Line the bottom and…

Slow Cooker Veggie Lasagna Ingredients 1 large egg 1 15- to 16-ounce container part-skim ricotta 1 5-ounce package baby spinach, coarsely chopped 3 large or 4 small portobello mushroom caps, gills removed, halved and thinly sliced 1 small zucchini, quartered lengthwise and thinly sliced 1 28-ounce can crushed tomatoes 1 28-ounce can diced tomatoes 3…

Homemade Chicken Stock Ingredients 3 pounds bony chicken pieces (wings, backs and/or necks) 3 stalks celery with leaves, chopped 2 unpeeled carrots, chopped 1 large unpeeled onion, chopped 4 sprigs fresh parsley 2 bay leaves 2 cloves unpeeled garlic, halved 1 teaspoon dried thyme, sage or basil, crushed ½ to 1 teaspoon salt ½ teaspoon…

Spinach & Egg Sweet Potato Toast Ingredients 1 large slice sweet potato ( ¼ inch thick) ⅓ cup cooked spinach 1 large egg, fried or poached ½ teaspoon sliced fresh chives ½ teaspoon hot sauce Directions Toast sweet potato in a toaster or toaster oven until just cooked through and starting to brown, 12 to…

Tarragon Scallops with Asparagus Ingredients 1¼ pounds fresh or frozen sea scallops 1 cup water 1 pound asparagus spears, trimmed 2 medium lemons ½ teaspoon ground pepper ¼ teaspoon salt 1 tablespoon extra virgin olive oil 3 tablespoons vegetable oil spread 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon Directions Thaw scallops, if…

Mushroom & Thyme Roasted Beef Tenderloin Ingredients 1 cup mushroom broth 1 ( ¾ ounce) package dried porcini mushrooms ¼ cup dry red wine 2 tablespoons chopped fresh thyme, divided 1½ teaspoons salt, divided 1 teaspoon Dijon mustard ¾ teaspoon ground pepper, divided 1 (2½ to 3 pound) beef tenderloin roast 1½ pounds carrots, halved…

Vegan French-Fried Onions Ingredients 1 medium onion, halved and sliced 1 cup plain unsweetened almond milk or other nondairy milk ⅓ cup all-purpose flour ¼ teaspoon ground pepper ¼ teaspoon salt Olive oil cooking spray Directions Preheat oven to 400°F. Combine onions and almond milk in a medium bowl. Let stand for 15 minutes. Drain…

Tomato Sauce Eggs with Chickpeas and Spinach Ingredients 2 tablespoons extra-virgin olive oil 4 cups baby spinach, chopped (about 5 ounces) 4 cloves garlic, sliced 2 cups canned crushed tomatoes 1 (15 ounce) can no-salt-added chickpeas, rinsed ¼ cup heavy cream ½ teaspoon salt 4 large eggs 1 tablespoon chopped fresh thyme ½ teaspoon ground…

Roasted Honeynut Squash Ingredients 2 medium honeynut squash, halved lengthwise and seeded 4 teaspoons butter ¼ teaspoon salt ¼ teaspoon ground pepper ¼ teaspoon ground cinnamon 4 teaspoons maple syrup (optional) Directions Preheat oven to 425°F. Place 1 teaspoon butter in the cavity of each squash half. Sprinkle with salt, pepper and cinnamon. Place on…

Lemon & Dill Chicken Ingredients 4 boneless, skinless chicken breasts, (1-1¼ pounds) Salt & freshly ground pepper, to taste 3 teaspoons extra-virgin olive oil, divided ¼ cup finely chopped onion 3 cloves garlic, minced 1 cup reduced-sodium chicken broth 2 teaspoons flour 2 tablespoons chopped fresh dill, divided 1 tablespoon lemon juice Directions Season chicken…

Chicken Soup with Passatelli Ingredients 8 cups Homemade Chicken Broth or reduced-sodium chicken broth 2 large carrots, chopped 1 stalk celery, chopped 2 cloves garlic, peeled and crushed 1 teaspoon salt 1½ cups fresh breadcrumbs ⅔ cup grated Parmesan cheese, plus extra for sprinkling 1 teaspoon freshly grated nutmeg 2 large eggs 1 cup chopped…

Roasted Tomato & Vegetable Soup Ingredients 1 tablespoon olive oil 1 medium onion, chopped 1 stalk celery, sliced 1 medium carrot, chopped 1 teaspoon bottled minced garlic (2 cloves) 3 (14.5 ounce) cans reduced-sodium chicken broth 2 cups cubed peeled butternut squash 1 (14.5 ounce) can fire-roasted diced tomatoes or one 14- ½-ounce can diced…

Smokey Steak Salad with Arugula and Oranges Ingredients 8 ounces flank steak ½ teaspoon kosher salt, divided ½ teaspoon ground pepper, divided 3 teaspoons extra-virgin olive oil, divided 4 navel oranges 1½ tablespoons white-wine vinegar 1½ teaspoons honey 1 clove garlic, minced 1 teaspoon Dijon mustard ½ teaspoon smoked paprika ½ teaspoon chopped fresh rosemary…

Shrimp Scampi 2 tablespoons olive oil, plus extra, if needed 1½ pounds (680 g) large shrimp, peeled, deveined and patted dry Salt and pepper to taste ( ⅛ tsp. each) 3 garlic cloves, minced Large pinch of crushed red pepper flakes ½ cup (120 ml) dry white wine 4 tablespoons (55 g) unsalted butter, cut…

Berry-Banana Cauliflower Smoothie Ingredients 1 cup frozen riced cauliflower ½ cup frozen mixed berries 1 cup sliced frozen banana 2 cups unsweetened plain almond milk 2 teaspoons maple syrup Directions Place cauliflower, berries, banana, almond milk and maple syrup in a blender; blend until smooth, 3 to 4 minutes.

Tomato Dolma with Roasted Eggplant Ingredients 1 large eggplant 12 medium tomatoes (4-5 pounds) 2 tablespoons extra-virgin olive oil 1¼ teaspoons salt, divided ½ teaspoon ground pepper, divided 1 pound lean ground beef 1 medium onion, grated 2 cloves garlic, finely chopped 3 tablespoons bulgur, preferably fine  1 teaspoon ground cumin ¼ cup chopped fresh…

Salmon & Sweet Potato Bowl Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon harissa ¼ teaspoon salt 1 large sweet potato, cut into 1-inch pieces (about 1 pound) 1 8-ounce salmon fillet (preferably wild), skin removed and cut in half 2 cups baby spinach 1 cup warm cooked farro Directions Preheat oven to 425°F. Coat…