Quinoa with Mushrooms and Scallions

• 1 tbsp. olive oil
• 1 cup mushrooms, chopped
• A bunch of scallions, chopped
• 1 tablespoon butter
• 2 cups of kale or spinach, chopped
• 1 1/2 cups quinoa
• 3 cups chicken or vegetable broth
• 3 tbsp. Black raisins (optional)

Directions

1.      Heat the oil in a medium pan over medium heat. Add the mushrooms, scallions, butter, and cook for about 5 minutes.

2.      Add the quinoa to the pan and mix for a minute, then add the chicken broth over the quinoa; bring to a boil. Cover and reduce heat to low; simmer for 10 minutes, stirring occasionally. Stir in the kale and cook another 5 minutes.

Spanish Lima Beans with Turkey Bacon

This recipe is a twist on a classic Spanish Tapas dish.  I replaced the fava beans with lima beans, but you could use fava beans if you like.

15 ounces lima beans, cooked
sea salt and black pepper to taste

1 tsp. coriander
3 tbsp. olive oil

1 tbsp. red wine vinegar
4 slices of turkey bacon, diced
1 onion, diced
2 garlic cloves, diced
2 tbsp. chopped fresh herbs (parsley, cilantro or basil)

Directions

1. Heat the olive oil in a skillet. Add the turkey bacon and cook, stirring, for 3 minutes.

2. Add the onion and garlic and cook on low heat for 8 minutes until softened.

3. Add the lima beans into the skillet and the vinegar. Toss for 2-3 minutes, seasoning with salt, pepper and coriander.

4. Sprinkle with fresh herbs.

Kale Dip

·         2 tbsp. extra-virgin olive oil

·         2 garlic clove, finely sliced

·         3 cups kale, stems stripped out, leaves sliced

·         Salt and pepper

·         1 1/2 cups of  cottage cheese

·         1 tbsp. fresh lemon juice (you can also use the zest if you like)

·         A handful cilantro or basil (optional)

·         1 tsp. red chili flakes (optional)

Directions

1. Heat oil in a pan over low heat. Add garlic and kale and season with salt and pepper. cover and cook, stirring occasionally, until kale is tender.

2. Transfer to a small food processor. Add cottage cheese and puree until smooth, season with lemon juice.

Pasta Alla Norma

Pasta Alla Norma is a classic Sicilian dish. It is supposedly named for the opera Norma by Vincenzo Bellini.

Ingredients

·         350 grams whole wheat penne

·         salt and pepper

·         5 tablespoons olive oil

·         1 large onion, diced

·         3 garlic cloves, diced

·         1 teaspoon red pepper flakes

·         1 large eggplant, cut into small cubes

·         1 28-ounce can diced tomatoes

·         3 tablespoons tomato paste

·         6 ounce of spinach (fresh or frozen)

·         1/4 cup of vegetable or chicken broth

·         1 cup ricotta cheese

Directions

1.     Cook pasta in a large pot of boiling salted water until al dente.

2.     Heat oil in a large pot over low-medium heat. Add onion, garlic, and red pepper flacks; cook, stirring, until softened, about 7 minutes.

3.    Add eggplant to pot; season with salt and pepper. Cover, and cook until eggplant    begins to release juices, about 6 minutes. Uncover; cook, stirring, until tender, 3 to 5 minutes (add water if needed).

4.    Add tomatoes, tomato paste, broth, and spinach; cook, stirring, until softened, about 5 minutes.

5.    Toss sauce with pasta.  And drizzle with 2 tablespoons of olive oil.

Raw Greek Kale Salad

Kale is one of the best greens you can add to your menu!!!

·         1 bunch Kale (about 6 cups)

·         1 lemon

·         3 tablespoons olive oil

·         Salt

·         Grape Tomatoes

·         1 small onion, diced

·         1/2 cup feta cheese

Directions

1. Dice the kale into small pieces, and place in a big bowl.

2. Add the olive oil and about a teaspoon of salt to the kale.  Begin massaging the oil and salt into the kale.  Continue rubbing the kale, until the kale looks shiny.  Let it rest for 6 minutes.

3. Add the onion, tomatoes, feta, and lemon juice. Mix well and serve.

Cod Fish Chowder

·         2 Tbsp extra-virgin olive oil

·         Sea salt and pepper

·         3 carrots, chopped

·         3 celery stalks, chopped

·         6 new potatoes, scrubbed and chopped

·         1 medium onion, chopped

·         2 slices turkey-bacon, chopped

·         2 tsp thyme

·         2 garlic cloves, minced

·         1 Tbsp unbleached all-purpose flour

·         2 cups vegetable or chicken broth

·         1 cup milk

·         1 pound cod fillet or salmon, skinned and cut into strips

·         Bunch of parsley, roughly chopped

DIRECTIONS:

1. In a large saucepan, heat the oil over medium-high heat until shimmering. Add the carrots, potatoes, onion, celery, turkey-bacon, garlic, and thyme, salt and pepper  and cook, stirring until the potatoes have softened, 7 to 9 minutes.

2. Sprinkle with the flour and continue to stir until the ingredients are well coated, about 1 minute. Add the broth and milk and cover the pan and simmer for 20 to 25 minutes.

3. Add the cod and continue to cook, about 5 minutes.

Chicken and Wheat Berries Stir-Fry

• 1 pound boneless skinless chicken breast or chicken thighs
• 1 1/2 cups wheat berries (or rice)
• 3 cups chicken or vegetarian broth
• Salt and Pepper
• 1 tablespoons cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoons red wine vinegar
• 4 tablespoons cooking oil, divided
• 2 garlic cloves, minced
• 2 bell peppers (red or green), diced
• 2 small yellow squash or zucchini
• 1 medium onion, diced

Directions

1.      Add 1 1/2 cups wheat berries to 4 cups of water or stock, cook 45 minutes, on very low heat.

2.      Cut chicken into 1/2-inch-thick slices. Season with salt and pepper. Toss chicken in cornstarch until completely coated.

3.      In a large skillet or wok, heat 2 tablespoons of oil over medium-high; stir-fry chicken until no longer pink, about 3-5 minutes. Transfer to a plate.

4.      Clean skillet, add remaining oil along with the onion, squash and peppers; cook over high heat, tossing often, add garlic. About 5 minutes or until brown.

5.      Add water, red vinegar, soy sauce and chicken. Tossing, until chicken and vegetables a cooked. About 2-3 minutes.

6.      Serve over wheat berries.