RECIPES

LENTIL SOUP

Serves 4

1.5 c Green lentils

1 large onion (2 cups), diced

1 large leek, white and very light green part only, diced

6 cloves garlic, minced

1.5 c carrots, diced

1.5 c celery, diced

1 tbsp olive oil

1 tsp salt

1 tsp black pepper

1/2 tsp cumin

1.5 tsp fresh thyme, minced (or 2 tsp dried)

6 c chicken stock or broth

2 tbsp tomato paste

1 tbsp red wine vinegar

Sauté the onion, leek and garlic in olive oil over medium heat for 15 minutes. Add the carrots and celery and sauté another 5 minutes. Add the seasonings, continue cooking another minute, and then add the tomato paste. Combine well, add the lentils and broth and bring to a boil. Lower to simmer for 1 hour until lentils and vegetables are very tender. Add the red wine/vinegar and adjust seasonings to taste.

BLACK BEAN AND BUTTERNUT SQUASH ENCHILADAS

Serves 4 - 6

1 Butternut squash, peeled and cut into 1-inch cubes

1 can black beans, drained and rinsed

1 small yellow or sweet onion, diced

3 cloves garlic, minced

1 c. red pepper, diced (optional; variation: 1 c roasted red pepper, diced)

2 tsp cumin

1/2 - 1 tsp chili powder to taste

1 tsp salt

2 c. enchilada sauce*

6 flour, corn, GF, or flour and corn tortillas

Topping options:

Mexican cheese blend (organic, pasture-raised dairy or dairy-free)

2 scallions, sliced small

1 avocado, diced

Sour cream (organic, pasture-raised dairy or dairy-free)

Red onion, diced

Cilantro

Toss squash with 1 tbsp olive oil and season lightly with salt and pepper. Roast squash at 425 degrees for 45 minutes. While the squash is roasting, sauté onions over medium heat for 5-10 minutes until golden and browning. Add in garlic and cook another minute. Add the beans and cook 3 more minutes. Turn off heat. Once the squash is done roasting, add it to the pot with the beans, garlic and onion and mash some of it with a fork or spatula (and turn down the oven to 350 degrees.) Add in the spices and adjust to taste. Fill each tortilla with enough filling to wrap it closed. Pour 1 cup of the enchilada sauce into the bottom of a 9x13 cooking dish. Tightly pack the 6 wrapped enchiladas into the baking dish, cover with the remaining cup of sauce, and top with 1-2 cups cheese if using. Bake for 10-15 minutes until cheese is bubbling.

KALE, SQUASH AND MACADAMIA NUT SALAD

Serves 4

1 bunch kale, cut into bite-sized pieces

1 small to medium Butternut squash, peeled, seeded, and cut into 1/2 inch pieces

4 tbsp extra virgin olive oil, divided

1 tbsp lemon juice

1/2 - 1 tbsp maple syrup

1/4 c roasted macadamia nuts, chopped

1 small clove garlic, minced or grated

sea salt and pepper to taste

Toss the squash with 1 tbsp olive oil and season with salt and pepper. Roast at 425 degrees for 25 minutes, tossing halfway through. Whisk together 3 tbsp olive oil, lemon juice, maple syrup and garlic, seasoning to taste with salt and pepper. Massage the dressing into the kale until it turns a darker shade of green and is wilted a bit. Toss the kale, nuts and roasted squash together. Adjust taste with additional maple syrup, lemon juice, salt and pepper to taste. Serve warm or chilled. Keeps for up to 4 days in the refrigerator.

CHICKEN PICCATA

Serves 4

1.5 lbs. chicken breast, thin cutlets or cut/pound to 1/2 inch thickness

1/4 c. capers, drained

1 c. almond flour

1 tsp sea salt or Herbamare seasoning blend

Black pepper to taste

1/4 c. lemon juice

1/2 c. dry white wine or white cooking wine

1/2 c. chicken broth

5 tbsp extra virgin olive oil, divided 2-3

Parsley, minced, to serve

Mix the sea salt or Herbamare with the almond flour and gently coat the chicken pieces by pressing it into the flour. Heat 2 tbsp olive oil over medium heat. Cook the chicken completely through, 3-4 minutes per side, until lightly browned and no longer pink in the middle. Set aside. Turn heat to medium-high and pour the broth and wine into the pan, deglazing the brown bits from the chicken. Allow to boil lightly for 1-2 minutes, burning off the alcohol. Add the capers and lemon juice and turn heat to medium-low. Allow to cook another 2 minutes and then whisk in the remaining 3 tbsp olive oil. Add the chicken back to the pan and turn to coat in the sauce. Serve sprinkled with parsley over rice, with cauliflower mash*, or with roasted broccoli.