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Classic Stuffed Peppers

Yield: 6 Servings | Prep Time: 1 Hour 30 Minutes | Source: www.delish.com

Ingredients:

  • 1/2 c. uncooked rice
  • 2 tbsp. extra-virgin olive oil, plus more for drizzling
  • 1 medium onion, chopped
  • 1 tbsp. tomato paste
  • 3 cloves garlic, minced
  • 1 lb. ground beef
  • 1 (14.5-oz.) can diced tomatoes
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 6 bell peppers, tops and cores removed
  • 1 c. shredded Monterey jack
  • Freshly chopped parsley, for garnish

Instructions:

  1. Preheat oven to 400°. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about 5 minutes. Stir in tomato paste and garlic and cook until fragrant, about 1 minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.
  2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt, and pepper. Let simmer until liquid has reduced slightly, about 5 minutes.
  3. Place peppers cut side-up in a 9″-x-13″ baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, then cover baking dish with foil.
  4. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more.
  5. Garnish with parsley before serving.
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Roasted Beet &Citrus Salad

Yield: 6 Servings | Prep Time: 1 Hour 15 Minutes | Source: www.healthy-delicious.com

Ingredients:

  • 1 pound beets
  • 6 cups arugula
  • 2 oranges, segmented
  • 1/4 small red onion, minced
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 limes, juiced
  • 1/4 cup fresh cilantro, chopped
  • sea salt and cracked black pepper

Instructions:

  1. Heat your oven to 450ºF.
  2. Line a baking dish with foil. Add the beets (trim off any leafy greens), then cover tightly with more foil. Roast for 45 minutes to 1 hour, or until the beets can be easily pierced with a fork.
  3. Let the beets cool to the touch, then peel and cut into a large dice. Refrigerate until ready to use.
  4. Arrange the arugula over a large serving platter. Top with the beets and oranges.
  5. In a measuring cup, combine the onion, oil, vinegar, lime juice, and cilantro. Season with salt and pepper. Pour the dressing over the salad. Let sit 5 minutes before serving.
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Sweet & Spicy Roasted Squash

Prep Time: 35 Minutes | Source: www.fitmittenkitchen.com

 Ingredients:

  • 2 small carnival squash
  • coconut oil (or avocado, olive)
  • coconut sugar (or brown)
  • cayenne pepper
  • ground cinnamon
  • all spice
  • cashew or almond butter drizzle (optional)

Instructions:

  1. Preheat oven to 375F and grease a medium baking sheet with oil. Set aside.
  2. Cut tops and bottom off of squash and slice into rings. Cut out center of each ring to remove seeds. –If your squash is really hard to cut, allow to soften in preheating oven for about 5-10 minutes.
  3. Place rings on greased baking sheet and drizzle with oil, about 1-2 tablespoons. Lightly sprinkle on cayenne pepper (to taste), ground cinnamon, all spice and coconut sugar (about 1/2 tablespoon or so). Use hands to rub everything in and make sure squash is evenly coated.
  4. Bake for 20 minutes before checking and gently flipping over. Sprinkle with more seasoning and sugar if you wish, bake for another 10-20 minutes until soft.
  5. Allow squash to rest/cool on pan before serving. Drizzle with cashew or almond butter if your heart desires. Enjoy!
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Mustard Greens

Yield: 4 Servings | Prep Time: 20 Minutes | Source: www.simplyrecipes.com

 Ingredients

  • 1/2 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1-pound mustard greens, washed and torn into large pieces
  • 2 to 3 tablespoons chicken broth or vegetable broth (vegetarian option)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon dark sesame oil

Instructions:

  1. In a large sauté pan, sauté onions in olive oil over medium heat until the onions begin to brown and caramelize, about 5 to 10 minutes. Add the minced garlic and cook a minute more, until fragrant.
  2. Add the mustard greens and broth and cook until the mustard greens are just barely wilted.
  3. Toss with sesame oil. Season with salt and pepper.
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Roasted Cabbage

Yield: 4 Servings | Prep Time: 40 Minutes | Source: www.allrecipes.com

 Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1/2 head green cabbage, cut into 4 wedges
  • 1 pinch garlic powder, or to taste
  • 1 pinch red pepper flakes, or to taste
  • salt and ground black pepper to taste
  • 2 lemons, halved

Instructions:

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, red pepper flakes, salt, and pepper over each wedge. Arrange wedges on a baking sheet.
  3. Roast in the preheated oven for 15 minutes; flip cabbage and continue roasting until browned and charred in some areas, about 15 minutes more. Squeeze lemon over each wedge.
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Braised Zucchini with Sun Gold Tomatoes & Basil

Yield: 2 Servings | Prep Time: 20 Minutes | Source: www.farmhousedelivery.com

 Ingredients:

  • 4 zucchini, washed and sliced lengthwise
  • 1/2 c. sun gold cherry tomatoes, sliced in half
  • 3 cloves garlic, sliced
  • olive oil
  • salt & pepper
  • 1 small bunch basil, torn or cut into large pieces

Instructions:

  1. Heat olive oil in large skillet with high sides or braising pan.  
  2. When it shimmers, add zucchini and cook quickly until browned.  Remove to a bowl and set aside.  
  3. Add a little more olive oil to pan and add garlic. Sauté briefly, 30 seconds-1 minute, then add cherry tomatoes.  
  4. When tomatoes begin to soften and release juices, add zucchini back to pan, season with salt and pepper, and toss to combine.  
  5. Add basil, toss again, and serve hot or at room temperature.
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Quinoa Enchilada Stuffed Delicata Squash

Yield: 4 Servings | Source: www.kristineskitchenblog.com

Ingredients:

  • 2 medium delicata squash
  • olive oil
  • salt and pepper
  • ¾ cup uncooked quinoa, rinsed well
  • ½ cup chopped red onion
  • 1 clove garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 8 ounce can tomato sauce
  • ¼ cup water
  • 15 ounce can black beans, rinsed and drained
  • ¼ cup fresh cilantro
  • 1 cup grated cheddar cheese
  • additional cilantro or cheddar cheese for serving, if desired

Instructions:

Roast the Squash:

  • Preheat oven to 375 degrees F. Slice the tough stem end of the delicata squash, then slice each squash in half lengthwise and scoop out the seeds. Place cut-side-up in a baking dish and lightly brush with olive oil on all sides. Sprinkle with salt and pepper. Roast squash for 30-35 minutes, until tender when pierced with a fork. Maintain oven temperature.

Cook the Quinoa:

  • Bring 1 ¼ cups water to a boil in a small saucepan. Stir in the quinoa, reduce heat, cover, and simmer until liquid has been absorbed, 12-15 minutes. Remove from heat.

Prepare the Filling:

  • In a medium saucepan, heat 2 teaspoons olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 3 minutes. Stir in the garlic, chili powder, cumin, ¼ teaspoon salt, tomato sauce, and water, and cook at a low simmer for 5 minutes. Remove from the heat. Stir in the cooked quinoa, black beans, cilantro, and cheddar cheese.

Fill and Bake the Stuffed Squash:

  • Scoop the filling into the squash halves. Bake in the 375-degree oven for 10 minutes, until filling is heated through and squash is tender. Serve, topped with additional cheese and cilantro if desired.
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Kale and Roasted-Potato Salad

Yield: 6 Servings | Source: www.marthastewart.com

Ingredients:

  • 1 1/2 pounds Amarosa potatoes, sliced 1/4 inch thick
  • 1 red onion, thinly sliced
  • 1 tbsp plus 2 teaspoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1 1/2 teaspoons Dijon mustard
  • 1 tbsp finely grated lemon zest, plus 2 tbsp juice
  • 1 garlic clove, thinly sliced
  • 1-pound kale, trimmed, cut into large pieces

Instructions:

  • Preheat oven to 450 degrees. Combine potatoes, onion slices, 1 tablespoon oil, and 3/4 teaspoon salt on a rimmed baking sheet. Season with pepper, and toss. Spread mixture in a single layer (use a second sheet if necessary). Roast, stirring potatoes and scraping bottom of sheet about every 10 minutes, flipping halfway through, until potatoes are brown and crisp, 40 to 45 minutes.
  • Combine mustard and lemon zest and juice in a bowl. Heat remaining 2 teaspoons oil in a large straight-sided skillet over medium-high heat. Add garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add kale, and cook, stirring occasionally, until wilted, about 6 minutes. Add mustard-lemon mixture; toss to coat. Cook until heated through. Sprinkle with 1/4 teaspoon salt, and season with pepper. Toss with potatoes.
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Cauliflower Potato and Celery Soup

Yield: 4 Servings | Prep Time: 30 Minutes | Source: www.berrysweetlife.com

Ingredients:

  • 2 tbsp olive oil
  • 1 brown onion, chopped
  • 3 cloves garlic, chopped
  • 1 head cauliflower, chopped into florets
  • 4 celery sticks, chopped
  • 4 medium potatoes, peeled and chopped
  • 3 cups chicken or vegetable broth
  • 2 cups water
  • Salt and ground black pepper to taste
  • Chives for garnish

Instructions:

  1. Heat the oil in a large saucepan, fry the onion for about a minute before adding the garlic and fry until glassy and fragrant. Add the cauliflower and celery and cook on medium heat, stirring occasionally, for about 3 minutes
  2. Now add the potatoes, broth and water – the veggies should be very nearly covered with the liquid. Simmer on a medium high heat for about 15 minutes, or until the vegetables are very tender, stir half-way through cooking time.
  3. Blend until silky smooth. Season with salt and pepper to taste, top with chopped chives, and a drizzle of olive oil and serve.
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Roasted Corn and Basil Stuffed Tomatoes

Yield: 4 Servings | Prep Time: 15 Minutes | Source: www.pinchofyum.com

Ingredients:

  • 4 tomatoes
  • 1/2 cup cooked brown rice
  • 1/2 cup fresh sweet corn
  • 1 clove garlic, minced
  • a handful of fresh basil ribbons
  • salt and pepper to taste
  • grated cheese

Instructions:

  1. Husk corn cob. Wash and dry the corn. Slice corn off the cob. Place corn in a sturdy non-stick or cast-iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
  2. Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon or in a food processor until there are no large chunks. Don’t totally puree it – just chop/mash it up.
  3. Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Season with salt and pepper. Add a small handful of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
  4. Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese reaches desired meltiness and tomatoes are heated through.