Baked Eggplant Stacks

Prep Time: 20 minutes
Cook Time: 50 minutes

2 medium eggplants, sliced
¼ cup olive oil
2 medium green peppers, sliced
1 small onion, finely chopped
3 tomatoes, peeled & sliced
1 cup parsley, chopped
2 garlic cloves, minced
¾ cup tomato sauce
Salt to taste
Black pepper to taste

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1. Preheat oven to 350 F.
   
2. Saute eggplant rounds in olive oil until tender, set aside.
   
3. Saute peppers and onion until aromatic and slightly translucent.
   
4. In an 8-inch square casserole dish, arrange in lagers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
   
5. Pour tomato sauce over the top of the layered vegetables.
   
6. Bake for 50-60 minutes, uncovered.
   

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​Chicken Orzo Kale Soup

Prep Time: 10 minutes
Cook Time: 20 minutes

1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 lb. boneless & skinless chicken breasts, cubed
5 cups chicken stock
3-4 handfuls fresh kale, ribs removed and roughly chopped
1 teaspoon fresh lemon juice, more to taste
½ teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
Fresh parsley, chopped for garnish

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1. In a large pot over medium-low heat, heat oil.Add in onion and garlic and sautè for one minute.Add in carrots and celery. Sautè for five minutes, until onion is translucent.
2. Pat chicken dry and season generously with salt and pepper.
3. Once onion is translucent, add in chicken and sautè until chicken is fully cooked through, 8-10 minutes. Stir occasionally.
4. Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using. Add in kale.
5. Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

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