Prep time: 10 minutes
Cook time: 15-25 minutes

½ pound patty pan summer squash (cut into 1-inch chunks)
1 shallot (sliced thin)
1 teaspoon chopped fresh thyme
1 tablespoon olive oil
Pinch of sea salt

1. Preheat oven to 400 degrees F
2. Mix all ingredients together in a bowl
3. Spread mixture onto a sheet pan and bake in oven for 15-25 minutes until the squash is tender 
4. Serve on the side of any of your favorite entrees!

     This recipe can also be cooked in a large pan on the stove top at medium heat until the squash is tender.

Prep time: 15 minutes
Cook time: None!

Salad
1/2 lb chopped kale (about one bunch)
1 medium apple sliced
1/4 cup raisins or cranberries
1/2 cup walnut halves or pecans
Shaved parmesan (optional) to garnish 

​Vinaigrette
1/3 cup olive oil
1/4 cup apple cider vinegar
1 clove garlic finely chopped
1 1/2 Tbsp Dijon mustard
1/4 tsp salt
freshly cracked pepper to taste

1. Vinaigrette: Combine all ingredients in right column in a small bowl. Whisk until smooth. Season with salt & pepper to taste. 
2. Combine chopped kale, apple, raisins, and nuts. Drizzle with vinaigrette and toss to combine. Sprinkle with shaved  parmesan (optional) and serve.

Prep Time: 10 minutes
Cook time: 20-30 minutes
​
6 tablespoons olive oil, divided. More for drizzling.
1 15 oz. can chickpeas, drained and rinsed
4 sprigs thyme
¼ teaspoon crushed red pepper
8 small skin-on, bone-in chicken thighs ( ~ 2 ½ lbs)
Salt & pepper
3 cups arugula
1 tablespoon lemon zest
2 tablespoons fresh lemon juice

1. Heat oil in a medium-sized skillet over medium-high heat; cook chickpeas, thyme, and red pepper flakes. Stir occasionally, until warmed through, about 5 minutes. Transfer to bowl.
   
2. Prepare grill for medium heat (or oven at 375 F). Brush chicken with 4 tablespoons oil, season with salt & pepper. Grill chicken, skin side down, until golden brown and lightly charred, about 10 minutes. Turn and grill until cooked through, about 4 additional minutes.
   
3. Toss arugula, lemon zest and olive oil. Serve chicken on top of arugula, sprinkle herbed chickpeas on top.
   

Prep Time: 10 minutes

Salad:

1 head of butter leaf lettuce
1 medium gala apple
¼ cup thinly sliced red onion
¾ cup walnuts, pecans, or almonds, toasted
⅓ cup crumbled feta cheese
⅓ cup olive oil
​
Vinaigrette:

2 tablespoons balsamic vinegar
1 tablespoon mustard
2 tablespoons honey
Salt & pepper

1. Combine chopped lettuce, apples, red onion, and nuts. Drizzle with vinaigrette and toss to combine. Sprinkle with feta and serve.
2. Vinaigrette: Combine all ingredients in a small bowl. Whisk until smooth. Season with salt & pepper to taste.

Click here to download a PDF of this week's recipes!

Prep Time: 5 minutes 
Cook Time: 30 minutes


1/4 pound fresh cayenne peppers, stems removed
2-3 jalapenos, stems removed
2-3 whole medium-sized tomatoes
3 large cloves garlic, peeled and hard tips cut off
1 teaspoon salt
2 cups white vinegar (or just enough to cover the peppers)

​

1. Place the peppers, tomatoes, garlic, and salt in a medium pot with a lid. Add the vinegar and bring to a boil. Reduce heat, cover and simmer for 20 minutes.
   
2. Carefully pour the contents into a blender, place the pot on the side, and puree until smooth (about 2 minutes). Strain through a fine mesh strainer to remove the seeds. Pour back into the pot and bring to a boil over high heat. Once boiling, turn the heat off and allow to cool before pouring into containers to refrigerate.
   

                                                                                                                   Prep Time: 10 
Cook Time: 25-30
​ 
2 teaspoons olive oil
1 onion, diced
1 carrot, peeled, diced
1 celery stalk, diced
1 garlic clove, minced
¼ tsp chile flakes, or diced fresh cayenne
1 can diced tomatoes
1 cup diced romano beans                                                        2 cups vegetable broth 
¾ cup tubetti pasta
                                                                                                                   2 cups packed spinach
                                                                                                                   2 tablespoons grated parmesan
                                                                                                                   ¼ cup chopped fresh basil

1. Heat a large saucepan over medium. Add oil, then onion, carrot, celery, garlic, romano beans, and chile flakes. Cook until veggies are slightly tender, about 3 minutes.
2. Add tomatoes, beans, broth, pasta, and ¾ cup of water. Bring to a boil. Reduce heat and simmer, covered, until pasta is tender, 10 to 11 min.
3. Stir in spinach. Garnish with grated parm and basil.
   
   

Click here to download a PDF of this week's recipes!