Preheat oven to 425°F. Cut squash into 1 1/2"-thick wedges, leaving skin on. Scrape off seeds and strings with a large spoon and discard. Coat wedges with 3 tablespoons oil and season with salt and pepper. Lay wedges cut side down on a large rimmed baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

Heat remaining 1 tablespoon oil in a small skillet over medium-high heat. Add pumpkin seeds and cook, swirling pan often, until seeds are puffed and brown but still have a bit of green, 4-5 minutes. Transfer seeds to paper towels to drain. Sprinkle with salt.

Transfer squash to a large platter and drizzle with balsamic vinegar. Sprinkle squash with torn mint leaves and toasted pumpkin seeds.

Adapted from Bon Appetit via epicurious.com

This twist on the traditional side of roasted veggies is delicious even without the tahini sauce!

Preheat oven to 375 F.

Dice carrots, sweet potatoes and apples so that they are all similar in size.

In a small bowl, whisk together olive oil, maple syrup and all spices and herbs. Pour over vegetables and toss to coat.

Roast on a large sheet pan for 40-45 minutes, or until fork tender. Serve with chopped, toasted walnuts

Tahini Sauce:
Whisk all ingredients until smooth and creamy. Serve on the side.

Adapted from crowdedkitchen.com

Scrub and wash the artichokes, and cut off the black eyes on the surface. Pat dry with a paper towel.

Slice thin with a mandolin (I used the position 2 - not too thin and not too thick).

Heat the oil and ghee in a skillet on medium heat.

Once the oil is hot add the sunchokes and the thyme and let cook while stirring occasionally to make sure they are all coated with oil and cooked (they'll be sitting on top of each other but if you stir well every 2 minutes or so they all get to cook in the end). The process will take about 10 minutes. When they are almost ready, make a space on the pan, add more ghee if pan looks dry and add an egg. It will be ready in about 3 minutes, depending how you want your egg cooked.

Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet if you wish.

Adapted from creativeinmykitchen.com

Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a medium baking pan and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.

In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in carrots and bok choy until heated through, about 1 minute.

Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.

Serve immediately.

Adapted from littlebitsof.com

Heat olive oil over medium heat in a wide, lidded skillet and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as quinoa, polenta or brown rice, or toss with pasta.

Adapted from cooking.nytimes.com

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock.

Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. 

Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Adapted from cooking.nytimes.com

Time: 40 minutes
1 large sweet potato
1 tbsp olive oil/ coconut oil
salt and pepper
1/4 tsp of crushed dry oregano or rosemary (optional)
2 hard or soft boiled eggs
1 large avocado
a squeeze of fresh lemon juice
1/2 tbsp sesame seeds (optional)
pinch of chili powder (optional)

Preheat your oven to 375 F and line a baking sheet with parchment paper. Slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is. Brush oil on both sides of potato slices. Bake for about 20-30 minutes.

While potato bakes, boil eggs.
In a bowl, mash avocado with fork and add lemon, sea salt and black pepper. Layer potato slices with avocado, and egg slices. Finish by sprinkling sesame seeds and chili powder.
Adapted from thedishonhealthy.com

Time: 1 hour 10 minutes
1 pound leeks, preferably slender
1/2 pound tomatoes
1/8 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Adapted from cooking.nytimes.com

1 tablespoon olive oil
1 medium onion
2 cloves of garlic
1 medium zucchini
1 medium summer squash
1 large potato
1 large tomato
1 teaspoon dried thyme
1 teaspoon fresh rosemary (chopped)
1 cup shredded Italian cheese

Preheat the oven to 400 degrees. Finely dice onion and mince garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape and thickness.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.  Adapted from:farmboxdelivery.com

​​1 lb shishito peppers
2 garlic cloves, minced
1/4 cup red wine vinegar
Salt and pepper to taste
Vegetable oil, for frying

​In a large cast iron skillet, add about a 1/4 cup of vegetable oil. Turn the skillet to medium-high heat; almost smoking. Add the shishito peppers in batches turning them to keep them from burning but still allowing them to char slightly. 

Once slightly charred, place the peppers on a cutting board to cool. After the peppers have cooled, roughly chop the peppers and place them into a bowl. Next, add the garlic, vinegar, salt and pepper. Toss to combine and set aside until ready to garnish tacos.  Adapted from: climbinggriermountain.com

1) In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro (if using).  Mix together. Add the chicken thighs and If time allows, let it marinate for 30 minutes.

2) Heat a large pan or skillet on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness). Flip them a couple of times while cooking so they get a nice even char.

3) Transfer chicken to a warm plate, loosely cover with foil and let it rest. Add the peppers and onions to the pan, drizzle with a little extra oil only if needed, and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.

4) Slice chicken into strips. Serve with warmed tortillas, chopped cilantro (if using), sliced avocado and other of your favorite fillings.

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Time: 15 minutes

3 avocados
1 large onion
1 green pepper
1 red pepper
½ cup chopped tomato
Dash Tabasco sauce, or any hot sauce
3-4 cloves garlic
⅓ cup olive oil
¼ cup vinegar
¼ cup chopped parsley
Dash of salt
Dash of pepper

1) Mash one of the avocados. Chop the others and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil.

2) Finely chop the red and green peppers, tomato, and the onion and add to the avocado.  Mince the garlic and add to the mixture.

3) Season with salt, pepper, and Tabasco sauce to taste.

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1) Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook for 5 minutes, stirring regularly. Add the potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2) Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth.

3) Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 Tbl. sour cream, some radish matchsticks and a sprinkle of radish greens (or parsley).

Time: 40 minutes

1 head broccoli florets
1 red bell pepper, stemmed, seeded, and cut into strips
2 Tbl. olive oil
2 cloves garlic, finely chopped
½ tsp salt
Pepper

Preheat the oven to 400 degrees F.  Remove florets from the head of broccoli. In a large bowl, toss the broccoli florets with the red pepper strips, olive oil, garlic, salt and pepper. Spread in an even single layer on a rimmed baking sheet. Bake for 25 to 30 minutes, until the broccoli has browned at the edges and is tender.

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