Serves 4
 
¼ cup “yellow” curry paste (curry paste heat: yellow=mild, green=spicier, red=spiciest)
1 tablespoon coconut oil (avocado oil, or other neutral fat is fine)
½ cup coconut cream (the thick layer at the top of a can of coconut milk) 
1 cup coconut milk (I prefer “Thai Kitchen” or “A Taste of Thai” brands)
1 can chickpeas with the canning liquid
1 pound cauliflower florets-frozen or fresh
1 medium onion, peeled and sliced
1 red pepper, cut into 2-inch cubes
2 tablespoons fish sauce (I prefer Red Boat brand) 
½ pound peas, frozen
1 lime, cut in quarters
2 scallions, chopped
1 cup chopped cilantro
Optional: Cooked rice for serving

1. In a sauté pan, combine the curry paste, oil, and coconut cream over medium-high heat and fry until fragrant and the coconut fat separates, about 2 minutes. Add the coconut milk, chickpeas and their canning liquid (called aquafaba), onions, red pepper, and fish sauce, stir well, and simmer, covered, for about 10 minutes. 
2. Add the peas and a little water if the sauce is very thick. Turn up the heat to bring the mixture to a gentle boil, then lower the heat to a simmer, and cook for 5 minutes. Taste for seasoning and add more fish sauce if needed.  
3. Remove from the heat and serve over rice with the lime, and herbs on the side. 

​Variations:

• Chicken Curry- Cut 1 pound of boneless, skinless chicken thighs or breasts, into 2-inch cubes. Add the chicken to the dish after it has simmered for 10 minutes (after step #1). Cook the chicken in the sauce for 5 minutes or until it is cooked through. Continue with step #2). 
• Shrimp Curry-Add 1 pound (26-30 sized) raw shrimp (shelled and deveined) as in the Chicken Curry variation above.

Serves 4 

½ pound angel hair pasta 
12 ounce Andouille-style sausage (or other spicy, cured sausage), sliced 1/4 inch thick
2 tablespoons olive oil
1 small onion, slice thin
3 garlic cloves, sliced thinly
1 28-ounce can diced tomatoes 
1 6-ounce can tomato paste 
½ tsp red pepper flakes
1 pound 26-30 sized raw shrimp, shelled and deveined 
½ cup fresh flat-leafed parsley, chopped
Kosher salt ground pepper to taste
Parmegiano Reggiano, freshly grated

1. To cook the pasta, bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente, about 6-8 minutes. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the leftover water to add to your sauce if you like.
2. While the pasta is cooking, heat a large sauté pan with the oil over medium-high heat.  When the oil is hot, add the sausage, onion, and garlic slices.  Cook stirring occasionally until the sausage is lightly browned and the onions have softened, about 5 minutes.
3. Stir in the diced tomatoes, tomato paste, and red-pepper flakes. Reduce the heat, cover and simmer for 5 minutes. 
4. Add the shrimp and continue to cook, covered, just until the shrimp are opaque, about 4 minutes. Add the cooked pasta to the sauce with ½ to 1 cup of the reserved pasta water if a thinner sauce is desired. Cook for 1 minute to allow the pasta to absorb the flavorful sauce. Turn off the heat and add the parsley. Season with salt and pepper to taste. Serve hot with parmesan cheese on the side.

 
Variations:

• For a low carb version, serve with cooked spaghetti squash or zucchini noodles instead of pasta
• Cook sliced mushrooms with the sausage and onions.
• Add black olives (kalamata or oil cured) and/or capers with the diced tomatoes
• Add canned artichoke hearts with the diced tomatoes

Serves 2-4
 
4 corn tortillas, cut into strips
2 tablespoons olive oil or avocado oil
1/2 teaspoon kosher salt
½ cup chopped cilantro
3 scallions, chopped
8 eggs, beaten
Salt and pepper to taste
salsa for serving
 

• Heat a cast-iron skillet or other large sauté pan. Add the oil and the tortilla strips with a little salt. Stir to coat the strips. The tortilla strips will wilt, then crisp. Sprinkle with kosher salt.
• Add the chopped cilantro, scallions and combine.
• Add the eggs. Mix and stir the eggs with the tortillas until the eggs are set. Season with salt and pepper and serve with salsa.

 
 
Variations:

• Tortilla chips instead of tortilla strips. Halfway through cooking the eggs, add crumbled chips, cilantro, and scallion. 
• Top with shredded cheese, salsa, and siracha sauce.
• Top with leftover sausage, chicken, or beef. 
• Season leftover tomato sauce w/Liz's Southwest Seasoning and serve over Chilaquiles.

​4 ounces butter, unsalted, grass fed
1 ½ lbs (about 1/2 a head) head Savoy cabbage or green cabbage-shredded 
1 teaspoon dried thyme or 2 teaspoons fresh
8 cloves garlic, thinly sliced                 
1 pound ground beef
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Melt 4 ounces of butter in a large sauté pan over a medium- high heat.  Add the slice garlic, ground beef, and pepper flakes. You can put the ground beef into the pan a break it apart as it cooks or place it in the pan in large pieces and cook without breaking up. Cook the meat until it is browned and the garlic is fragrant, about 5 minutes. 
   
   
2. Add the shredded cabbage and thyme. Lower the heat to medium-low, cover and cook until the cabbage is wilted but still bright green, 3-5 minutes. 
   
   
3. Add the chopped herbs, lemon zest and juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

 
Additions:
10oz frozen spinach, thawed and pressed to remove excess water
Shrimp. Add raw shrimp with the cabbage to cook.
Replace ground beef with 1 lb sausage meat. 

15 Minute Meal Tips

• Keep recipes simple for quick preparation 
• Cut ingredients into smaller pieces 
• Cook with fresh herbs and spice mixes for quick flavor 
• Double and triple recipes for freezing and leftovers
• Buy pre-cut vegetables from freezer section or salad bar
• Keep your knives sharp
• Buy multiple cutting boards
• Cook with wide, shallow pans
• Use cast iron pans for quick thawing frozen ingredients
• Consider owning a crockpot, electric pressure cooker, and an air fryer
• Stock up on quality frozen vegetables
• Keep thin cuts of meat and seafood in the freezer for quick thawing and cooking
• Buy pre-chopped vegetables from the grocery store salad bar
• Collect spice mixes to use for flavorful seasoning 

15 Minute Meal Pantry

The Flavor Builders
Vinegars: red wine, cider, rice, balsamic
Oils:  extra-virgin olive oil, olive oil, coconut, avocado oil, dark sesame oil
soy sauce, Bragg’s aminos
Dijon mustard
avocado mayonaise
dried herbs (thyme, dill, oregano, basil, bay leaf)
curry paste and powder, Fajita and Taco Seasoning
Better Than Bullion- chicken, beef, and vegetable stock
whole and diced canned tomatoes, tomato paste in tube

Vegetables
fresh garlic, onions, red peppers , cherry tomatoes 
baby arugula, baby spinach, red cabbage, kale, sprouts
fresh herbs: basil, cilantro, flat leafed parsley, rosemary
red potatoes, sweet potatoes

Dairy
feta cheese
parmesan cheese
fresh mozzarella
cheddar
butter
full fat plain yogurt
heavy cream

Meats/Poultry
eggs
ground meat-beef, pork, turkey, chicken
thin chicken breast or thighs
thin pork chops, pork tenderloin
sirloin tips
salmon, haddock, scrod
raw shrimp
​
Freezer-quick thaw
frozen shrimp-raw, salmon
sirloin tips, chicken tenders, boneless chicken thighs, pork tenderloin, sausages, ground beef 
berries
petite peas, broccoli

Grains-Starches
quinoa, bulgur, farro
canned beans- cannellini, chick pea, butter beans
pasta- thin cuts or fresh
potatoes-small or cut small

 6-8 servings
​
1 ½ cup crushed cookies (ginger snaps, chocolate wafers, graham crackers)
 2 eight-ounce packages cream cheese, room temperature 
1 14-ounce can (1 1/4 cups) sweetened condensed milk
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1-12 package frozen raspberries (keep frozen)

1. Divide the crushed cookies evenly between 4-6 ounce glasses or dishes. 
   
   
2. Using a food processor or mixer, combine the cream cheese, condensed milk, lemon juice, and vanilla. Process until smooth. 
3. Pour the cheesecake batter over the cookie crumb layer. Refrigerate for 2-3 hours or up to 4 days. Top with sliced or whole berries. Serve cold. 

Alternatives:
Substitute the vanilla extract with 2 tsp rose water.
Use fresh or frozen berries-thaw frozen berries before topping your dessert.
Use your favorite jam or lemon curd in place of berries.

Many times I come across a recipe from a website or cookbook and it finds a home in my pantry. This mayonnaise recipe is one. I discovered it online at Inspired Taste.
​I began preparing homemade mayonnaise when I discovered that most of the store bought mayonnaise is made with canola oil and/or soybean oil. Both are highly processed seed oils that cause inflammation and are no longer part of my pantry. Mayonnaise can be tricky so the search for a "fool proof" method took some time. Inspired Taste does a great job of trouble shooting the method of making your own mayonnaise and offers lots of helpful tips. Below is their recipe. I did change the oil from grapeseed, safflower seed, and canola to avocado and light olive oil. Be sure to check out their site for more tips and recipes. 

 Fail-Proof Homemade Mayonnaise
​https://www.inspiredtaste.net/25943/homemade-mayonnaise-recipe/
​
1 large egg at room temperature (or pasteurized egg)
1 tablespoon Dijon mustard
1 tablespoon red or white wine vinegar
1/4 teaspoon kosher salt, or more to taste
1 cup (240 ml) neutral flavored oil, avocado oil, light olive oil, ½ olive oil combined with another light oil
1 teaspoon fresh lemon juice, optional

 
1. Add egg to the bowl of a food processor (or immersion blender) and process for 20 seconds. Add the mustard, vinegar, and salt. Process for another 20 seconds.
 
2. Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added (this is critical for proper emulsification).
 
3. When you notice that the mixture is beginning to thicken and emulsify, you can be a little less strict. With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.
 
4. When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning then add salt, lemon juice or extra vinegar to taste.
 
5. Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.
 
ADAM AND JOANNE'S TIPS

• Storing Homemade Mayonnaise: Store covered in the refrigerator up to a week.
• Raw eggs: When choosing eggs for homemade mayonnaise, go for fresh, properly refrigerated, clean grade A or AA eggs with intact shells.
• Olive oil: Olive oil can be a little overpowering so use one that’s light and fruity and consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.

Note: I prefer to use less pasta for a lower-carb meal. 4 ounces for this recipe is fine if you choose. If you cook 8 ounces of pasta, you can set aside half for another meal. The pasta you refrigerate becomes a resistant starch and is healthier for you!

4-8 ounces linguini-dried.
2 tablespoons olive oil
5 large garlic cloves, thinly sliced
¼ teaspoon dried red pepper flakes
3 tablespoons capers, drained and chopped
10 ounces frozen spinach, pressed to drain well 
2 (5 ounce) cans Yellowfin Tuna in Olive Oil
kosher salt and freshly ground black pepper to taste
½ cup fresh parsley, chopped
1 lemon, quartered lengthwise 
Parmesan cheese for grating

1. Bring a large sauté pan filled halfway with water to a boil with 1 teaspoon of kosher salt. Add the pasta to the boiling water, stirring occasionally, and cook until the pasta is al dente. You will see that the pasta will absorb most of the water and the water will become cloudy with the starch from the pasta. Plan to use some of the left over water to help create a sauce for your dish.
2. While the pasta is cooking, heat a large sauté pan with the olive oil, sliced garlic, and red pepper flakes. Sauté, stirring frequently, for 2 to 3 minutes or until the garlic is fragrant and lightly golden. Add the capers and spinach with 1/2 cup of the pasta water.  Cook, stirring gently for 1 minute. 
3. Add the tuna, with the olive oil from the cans to the pan. Combine the ingredients gently, breaking up large pieces of tuna. Reduce the heat to low and season to taste with salt and pepper.
4. Using tongs, transfer the pasta into the skillet. Add the chopped parsley and ½-1 cup more of the remaining pasta cooking water (add hot tap water if you don't have enough pasta water). With the pan over low heat, gently toss the pasta with tongs to coat the pasta evenly. Add additional pasta water if necessary. Season with salt and pepper to taste. Serve immediately with Parmesan cheese on the side.

Additions:
Use fresh pasta. Pasta cooking time will be less.
Heavy cream-add 1/2 to 1 cup with the spinach. Let cook 3-5 minutes to reduce.
Substitute broccoli (frozen and thawed) for the spinach
Canned artichokes can be added with spinach. Cut reach into halves or quarters
1 can diced tomatoes, drained. 
Substitute 1 can cannelloni beans for the pasta.

Serves 2-4

1 lb cooked salmon or one 14 ounce can salmon
2 tablespoon mayonnaise
1/3 cup breadcrumbs-unseasoned
1 egg, lightly beaten
1 tablespoon herb, dill, parsley, chopped
1 stalk scallion, chopped
2 tablespoon oil
2 tablespoon butter
Lemon

1. If using fresh cooked salmon, break up the salmon with a fork. If using canned salmon, drain and reserve liquid from salmon. Leave the bones-they are so soft and will not be noticed in the patties.
   
   
2. In a bowl, combine the salmon, mayonnaise, breadcrumbs, egg, and herbs. If mixture is too dry to form into patties, add reserved liquid from salmon.
   
   
3. Form the mixture into salmon cakes using about 1/3 cup for each.

   
   
4. Place the oil and butter into a large sauté pan and heat over medium high heat. When the butter has melted and starts to bubble, place the salmon cakes in and cook until browned. Turn over and brown on the other side. Serve hot, room temperature, or cold. Serve with a wedge of lemon.

Serves 2
Vinaigrette
1 cup olive oil or avocado oil
1/3 cup or more vinegar – unfiltered apple cider vinegar or sherry vinegar, or balsamic vinegar
2 teaspoons Dijon mustard

Salad
1-2 slices artisan bread, cut into ½ inch cubes
2 tablespoons olive oil
​4 pieces thick-cut bacon, cut into ½ inch pieces
2 cups (per person) mixed greens
1-2 teaspoons fresh dill, chopped
1-2 teaspoons fresh parsley or mint, chopped

Poached Eggs
2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar-plain, distilled (apple cider or red vinegar will work if you don’t have white)
water
Kosher salt
Freshly ground pepper
 

1. To prepare the vinaigrette: Combine the ingredients in a bottle and shake well. Taste and add more vinegar (a teaspoon or two at a time) to taste. Your vinaigrette can be kept on the counter. Season your salad with salt and pepper after you toss it with the vinaigrette. 

1. To prepare the croutons: Heat a large saute pan over medium high heat with 2 tablespoons olive oil. When the oil is hot, but not smoking, add the bread cubes and gently toss to coat the cubes in the oil. Cook, moving the cubes occasionally until browned and crisp. Sprinkle with a little salt, cool on a plate. 
2. Using the same pan you prepared the croutons in, cook bacon over moderate heat, stirring occasionally, until well browned. Remove from the pan and place on paper towels to drain.
3. To poach the eggs: fill a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon vinegar. Heat the water to a gentle simmer. 
4. Break each egg into a teacup. Slide 1 egg into simmering liquid. If the whites begin to spread, gently push white around the yolk with a slotted spoon. Add remaining eggs in the same manner. 
5. Simmer the eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds or microwave for 15 seconds. 
6. To serve: Add the croutons to the salad greens and toss with just enough vinaigrette to lightly coat the salad. Season the salad with a few pinches of salt and pepper. Toss well and divide among plates. 
7. Place 1-2 poached eggs onto each salad and garnish with the bacon. Serve immediately.

For vinaigrette variations check out Liz’s Vinaigrette
How to poach eggs-Video

Serves 4
3 Tbs olive oil
2 Tbs lemon juice or apple cider vinegar
1 garlic clove, minced
½ tsp dried oregano (or rosemary, or basil, or sage)
Kosher salt and black pepper
4-6 small bone-in, skin-on chicken thighs 
4-6 small Yukon gold potatoes, cut into ¾ inch pieces
1 large red pepper, cored, seeded, cut into 1 inch strips
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs fresh dill, chopped (or parsley, basil, or mint)

1. In a medium bowl, combine 2 tablespoons oil with the lemon juice, garlic, oregano. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or longer in the refrigerator.
2. Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry (this will help the skin crisp up during cooking) and place them, evenly spaced, on the other side of the pan. Roast for 15 minutes.
3. Remove the pan from the oven, toss the potatoes, add the pepper slices, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the pan to the oven to roast until tender, another 5 to 10 minutes.
4. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot from the pan.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, salmon fillets-thick.
Sweet potatoes, fennel bulb, leeks, red or yellow onion-sliced thick, red onion.

Serves 4-6
 
2 Tablespoons olive oil
12 ounces smoked sausage, sliced into ¼ inch pieces-on the diagonal
8 cloves garlic, thinly sliced
4 ounces butter, unsalted
½ head green cabbage-sliced thinly
1 teaspoon dried thyme or 2 teaspoons fresh
1 pound raw shrimp (peeled)-if frozen, thawed        
½ teaspoon crushed red pepper flakes
1 cup assorted greens-baby spinach, flat-leafed parsley, baby arugula-chopped
1 lemon, zested and juiced
½ cup heavy cream
Kosher salt and pepper to taste

1. Heat the olive oil in a large sauté pan over a medium- high heat.  Add the sausage, garlic, and pepper flakes. Cook until the sausage is lightly browned and the garlic is fragrant, about 5 minutes.
   
   
2. Add the butter, shredded cabbage, thyme, shrimp, and pepper flakes. Cover and cook until the cabbage is wilted and is bright green, about 3-5 minutes.
   
   
3. Add the chopped herbs, lemon zest, lemon  juice, and the heavy cream. Toss the ingredients gently to coat. Simmer for 3 minutes to heat through. Season with salt and pepper to taste. Serve hot.

Shakshuka is a classic North African and Middle Eastern dish that’s eaten for breakfast or any meal of the day. Shakshuka means “a mixture” and the traditional version uses tomatoes, onions and spices as the base with eggs poached on top. The best Shakshuka that I have had was at Tatte in Boston. Everything there is delicious!

Serves 1
to serve 2, double the recipe and use a larger sauté pan.
​
1 ½ cups bottled or canned tomato sauce(prepared with no sugar or seed oils)
½ teaspoon cumin, curry powder or other spice or spice mix
1 pinch crushed red pepper
1 small red pepper, sliced (bottled roasted peppers are fine too)
2-3 fresh eggs
Optional: Fresh parsley, basil, or cilantro, grated or shredded cheese of choice, leftover vegetables, shredded chicken, meat, seafood, olives, capers

1. Preheat the oven to 450 degrees or preheat your broiler. Warm the tomato sauce, seasonings, and red pepper in an 8-inch oven proof sauté pan. Heat until simmering and cook until the peppers are just beginning to soften-about 3 minutes.
2. Create a “nesting spot” for your eggs in the sauce. Break the eggs into the pan. Place the pan in the oven and cook for 3-5 minutes or until the eggs have set to your liking. Alternatively, you can place a tight-fitting lid on the pan and cook the eggs. Serve hot.

Servings 4
1 tsp chile powder
1 tsp kosher salt
1 tsp ground cumin
1/2 tsp onion powder
1/4 tsp garlic powder
1 Tbs cornstarch
1/4 cup water
4 tablespoons olive oil
2  boneless, skinless chicken breast, cut into 1/2-inch strips
1 large red pepper, cored, seeded and cut into thin strips
1 large onion, thinly sliced
2 Tbs fresh lime juice
8 flour tortillas, warmed in the microwave
 
1.In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, ¼ cup of water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.

2.Heat the remaining 2 Tbs of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in ¼ cup of water and the lime juice.

3.Transfer the chicken and vegetables to a large plate and serve with the warmed tortillas.
 
*Change it up! 
Use sirloin, pork, or shrimp.
If using leftover, cooked meat, add it to the vegetable after they’ve been marinated and cooked.
Make it a stir-fry by adding 2 Tbs soy sauce and 1 tsp sesame oil. 

Gin & Soda w/Cucumber and Mint

4 cucumber slices
4 mint leaves
2-3 ounces Gin- this is the time to be picky with your gin. Use a gin with botanical, floral, or herbal notes- Hendrick's Gin, Uncle Val's Botanical Gin are perfect.
Lime wedge

In a tall glass, muddle the cucumber and mint in the bottom. Pour in the gin. add ice and top with soda water. Finish with a squeeze of lime.

Traditionally prepared polenta is amazing, but it takes lots of stirring and time. If you are looking for a quicker, less labor intensive method for making polenta, baking it in the oven is a nice alternative. Please, never, ever, ever, ever buy pre-made polenta in a package. It is an awful substitute for homemade. I won't say anything more about that. 

1 cup polenta
4 cups hot water
1 teaspoon salt
4 Tbs unsalted butter (or more if you like)         
1/2 cup grated Parmesan cheese
kosher salt and ground pepper 

1. Preheat the oven to 350 degrees. Combine the polenta, hot water, and salt in a 8X8 pan or other 2 quart baking dish. Bake for 25-30 minutes or until the liquid is almost absorbed and the polenta is creamy when stirred. Remove from the oven. 
2. Stir in the butter and the parmesan cheese. Season with salt and pepper to taste.
   Serve hot or refrigerate for later use.

Polenta Serving Notes:

• If you’d like a firm polenta for grilling, frying, or as an hors d’oeurves leave the polenta in the serving dish until the polenta is firm and cool, about 2 hours or overnight in the refrigerator.  When firm, turn polenta out onto a cutting board and cut into squares, triangles, or use a cookie cutter and cut into shapes.  
• To Grill: Brush polenta pieces with olive oil.  Grill as desired.
• To Fry: Heat butter in a sauté pan and fry pieces until light brown on both sides.  Serve hot.

Mark Bittman is an amazing recipe writter. He knows how to scrounge around in the pantry and always come up with something easy to make and delicious. Here is my adaptation of his recipe from his book "Kitchen Express". Check out his website for more recipes.  https://www.markbittman.comwww.markbittman.com

Adapted from Mark Bittman’s Kitchen Express
Serves 4
1 pound sausage meat (or ground beef or ground turkey)
2 tablespoons olive oil
4 cloves garlic, sliced
28 ounces canned diced tomatoes, drained
1 14 ounce can garbanzo beans, drained
1 tablespoon fennel seed, crushed
½ teaspoon crushed red pepper
2 cups arugula (or spinach), roughly chopped
4 tablespoons unsalted butter
1 cup flat-leafed parsley, roughly chopped
Parmesan cheese
Salt and pepper to tastes
8 ounces pasta

1. Boil salted water for pasta and cook it, reserving some of the cooking liquid. 
2. Heat a large sauté pan with 2 Tbs olive oil and cook the sausage meat, breaking it up into small pieces, until cooked through.
3. Add garlic and cook for 2-3 minutes. Add diced tomatoes, chickpeas, a tablespoon of crushed fennel seeds, and red pepper flakes. Simmer for 5 minutes.
4. Toss the pasta with arugula and let it wilt.  Add the pasta to the sausage mixture, along with the butter and some pasta water if needed to moisten. Add the parsley and season with salt and pepper to taste. Serve with parmesan cheese.  

Grains
Barley, Brown rice, Farro, Quinoa, Wheat berries, 
Red rice
 
Noodles
Thin spaghetti, shirataki (yam) noodles, soba noodles, rice noodles

Grain/Noodle Substitutes
Hemp Hearts, Riced cauliflower, broccoli, and cabbage, Shaved cabbage, spaghetti squash, spiralized vegetables 
 
Greens
Arugula, Kale, Swiss Chard, Lettuce, Mesclun mix, Spinach 
 
Veggies-Raw, Steamed, or Roasted
Corn, Mushrooms, Roasted potatoes or winter squash, Root veggies (carrots, beets, radishes), Broccoli, Peas, Tomatoes, Zucchini, Red peppers, Avocado,
 
Proteins
Chicken, Pork, Steak, Fish, Shrimp, Bacon, Sausage, Eggs (fried, hard boiled scrambled), Tofu, Chic Peas, Lentils, Cheese (see below)
 
Cheese
Blue cheese, Cheddar cheese, Feta, Goat cheese, Mozzarella, Queso Blanco, Paneer
 
Crunch
Almonds, Pecans, Walnuts, Panko (toasted), Peanuts, Pine Nuts, Sunflower and Pumpkin Seeds
 
Other Fun Stuff
Apples, Blueberries or Strawberries, Dried cranberries, Raisins, Apricots, Fresh herbs, Hummus, Kimchi, Olives

Dressings
(search for Dressing recipes here on my blog)
Curried Miso Dressing, Sesame Dressing, Southwest Vinaigrette, Creamy Herb Dressing, Fruit Dressing, Salsa, Asian Peanut Sauce, Pesto Dressing, Lemon Tahini Dressing

​Curry Miso Dressing
Makes 1 cup
 
2 tsp fresh ginger
2 lg garlic cloves
1 Tbs miso paste (white miso) 
1 ½ Tbs honey
1 tsp curry powder
1/3 cup rice vinegar
¼ cold water
½ cup avocado oil
 
Combine the ingredients in a blender and process until smooth. Serve immediately or refrigerate for up to 2 weeks.

​Coconut Peanut Sauce
adapted from GreenCityGrowers.com
Makes 1 ½ cups
 
2 cloves of garlic 
¼ cup soy sauce
3 Tbs toasted sesame oil 
3 Tbs rice vinegar
3 Tbs peanut oil
3 Tbs crunchy peanut butter (unsweetened)
3 Tbs honey
1/8 tsp crushed red pepper
7 ounces (1/2 can) coconut milk
 
Combine all ingredients in a blender and process until smooth.  Store in refrigerator until ready to use.

​Southwest Dressing
1 tsp Southwest seasoning: see below
3 Tbs olive oil
3 Tbs apple cider vinegar
Kosher or sea salt and fresh black pepper to taste
 
Combine all ingredients and store in an airtight container at room temperature.
 
Southwest seasoning:
¼ cup smoked paprika 
2  tsp chipotle power or ¼ tsp cayenne pepper
1 Tbs granulated garlic 
1 Tbs ground coriander 
2 tsp ground cumin 
1 tsp Kosher salt 

Ginger Sesame Dressing
​Makes 1 ½ cups
​
¼ cup Bragg Organic Apple Cider Vinegar 
½ cup olive oil, 
¼ cup sesame oil
¼ cup Bragg Liquid Aminos or soy sauce 
2 Tbs local honey 
3 cloves, organic garlic 
1 Tbs organic ginger 
1 scallion
1 Tbs organic sesame seeds 
 
Combine all ingredients in a blender or use and emersion blender.

Nigella Lawson is still the queen of food television for me. Her recipes are wonderful and her style is sexy as hell! I've discovered her website and so should you. www.nigellalawson.com 
This ice cream recipe is amazingly easy and so delicious! No more store bought ice cream for me. You may feel the same way too.

1 1/4 cups heavy cream, well-chilled
2/3 cup sweetened condensed milk (1/2 of a 14 ounce can)
1 teaspoon vanilla extract or vanilla bean paste or 1/2 teaspoon rose water

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

Variations:

• To add a fruit swirl, gently swirl 1/3 cup of a fruit puree into the soft peaks then fill your containers and freeze. I use my Blueberry Sauce or 1/3 cup of raspberry puree made from fresh or frozen raspberries that I have thawed and crushed.
• Instead of pureed fruit, you can add 1/4 cup freeze dried fruit powder.
• To add fresh fruit, chop 1 cup of fruit into small pieces and add to whipped ice cream base.
• To flavor heavy cream with herbs:
  
  • Heat the heavy cream to a simmer, add 1-2 teaspoons of an herb and remove the pan from the stove. Let the cream cool to room temperature. Strain out the herb. Refrigerate the cream for 2 hours (needs to be very cold to whip properly). Add the cream as written above. Lavender, rosemary, mint, thyme, basil, lemon verbena, anise hyssop, and sage are all delicious. 
    

1 1/4     cups heavy cream, well-chilled
2/3       cup sweetened condensed milk
2          tablespoons instant espresso powder
2          tablespoons espresso liqueur

1. Whisk all the ingredients together just until the whisk leaves trails of soft peaks in the bowl, and you have a gorgeous, caffe-latte-colored airy mixture. 
2. Fill two 1-pint airtight containers, and freeze for 6 hours or overnight. Serve straight from the freezer.

 
Variations: 
Go to Nigella Lawson’s website for 6 variations for her One-Step, No-Churn Ice Cream
 https://www.nigella.com/recipes/no-churn-ice-creams