Heat 2 tablespoons olive oil in a large skillet over medium
heat. Toss in escarole, turning to coat with oil. Season with salt, pepper, and
crushed red pepper flakes. Cook, stirring occasionally, about 10 minutes, or
In a separate skillet, heat remaining 1 tablespoon olive oil
over medium heat. Stir in garlic. Pour in beans with juices, and simmer until
creamy, about 10 minutes. Stir in escarole and parsley; simmer 10 minutes more.
Have a large bowl of ice water ready. Bring a large pot of water to a boil over high heat. Salt the water generously. Add the rapini and cook for 2 minutes. Using tongs, transfer the rapini to the ice water and let cool, then drain well in a colander.
In a large nonstick sauteuse or sauté pan over medium-high heat, warm the olive oil. Add the garlic and diced peppers and sauté until golden brown, 45 to 60 seconds. Add the red pepper flakes, cashews and cook until fragrant, about 20 seconds. Add the rapini and cook until heated through, 1 to 2 minutes. Season with salt and black pepper and serve immediately.
To make the dressing, stir together apple cider vinegar,
Dijon mustard, honey or agave, and extra virgin olive oil. Add salt and pepper
to taste. Set aside.
In a large bowl, place the arugula and mango. Drizzle in
some of the dressing and toss to combine. Add more dressing if it’s too dry but
try not to overdress the salad. You can always serve more dressing on the side.
Put the sugar, 7
tablespoons of water, the cinnamon stick and star anise in a small saucepan.
Stir to dissolve the sugar, and then bring to a simmer. Cook gently for 1
minute, then take off the heat and add the lemon juice.
Cut the thick
skin off the pomelo, being sure to get off all the white part, and segment the
fruit with a small serrated knife. Cut the fruit into bite sized pieces and put
in a bowl.
Pour the cooled
syrup over the grapefruit and let sit for about an hour. After that, remove the
cinnamon and anise, and strain the pomelo, reserving the liquid.
Rinse and trim
the stem ends off the Brussels sprouts. Peel and chop the shallots into bite
sized pieces. Lay the sprouts and the shallots out on a baking sheet. Toss with
3 tablespoons of the oil, 1/2 teaspoon of salt, and black pepper to taste.
Roast for about 20 minutes, and then set aside to cool.
Make the dressing
by whisking together all the ingredients. Put the sprouts and shallots, along
with the pomelo and cilantro, in a large salad bowl.
Preheat oven to 400 degrees and set out a baking sheet with parchment paper or grease a 9×13-inch baking dish.
Prepare quinoa by adding quinoa and water to medium saucepan and bringing to a boil over high heat. Once boiling, reduce heat to a low simmer, cover, and cook for 18-20 minutes, or until fluffy and the water is absorbed. Remove lid and let cool completely (uncovered) on the stovetop.
Halve the squash lengthwise (tip and stem). Scoop out seeds, then brush with oil and sprinkle with coconut sugar, cinnamon, and salt. Place cut-side downon a lined baking sheet or baking pan.
Bake squash for 15 minutes, then flip the squash over to cut-side up. Bake for another 30-45 minutes or until a knife easily pierces the squash.
In the meantime, prepare your balsamic reduction by adding balsamic vinegar to a small saucepan and bringing to a low boil over medium high heat. Once bubbling, reduce heat to a healthy simmer and cook for about 12-15 minutes. Set aside to cool. It will thicken as it cools.
Once your quinoa is cooked and cooled, heat a large rimmed metal or cast iron skillet over medium heat. Add oil or water and quinoa. Sauté for 5-8 minutes, stirring occasionally, until slightly crispy and browned. Season with half the coconut aminos for flavor. Then remove from skillet and set aside.
To the still hot skillet add the mushrooms and the other half of the coconut aminos. Sauté for 2-3 minutes, or until browned and reduced in size. Then add garlic and kale and walnuts (optional) and sauté for another 1-2 minutes. Add quinoa back to the pan and toss to coat (see photo). Set aside.
Once your squash is roasted, place cut-side up on the baking sheet or dish and fill to the brim with quinoa filling. Then place back in the oven to roast another 5 minutes.
For the soup, preheat oven to 400F, and line a large baking sheet with parchment paper or a silicone mat. Place cabbage, tomatoes, red onion, bell peppers, apple, squash, and garlic onto baking sheet, drizzle with oil and toss to evenly coat.
Roast for 30 minutes, stirring veggies around halfway through. Once tender, with lightly-browned edges, transfer baking sheet contents to a large soup pot. Add 4 cups of vegetable broth to pot and bring to a boil over medium-high heat. Once boiling, adjust heat to medium-low, cover with lid and simmer for 15 minutes.
Next, in a blender or food processor, carefully puree roughly 1/2 of the fruits/veggies. You can also use an immersion blender, though it may take longer, and not be as smooth.
Return pureed mixture to the pot, and stir in paprika, marjoram, and lemon juice. Simmer for 5 minutes, while prepping squash seeds. After 5 minutes, season with salt and pepper, to taste.
For the toasted squash seeds, warm oil in a small pan over medium heat. Once hot, add squash seeds to pan and toast them until golden brown, stirring occasionally, for 3-5 minutes. In the last minute, add garlic lemon salt, and stir to coat seeds evenly.
Once ready to serve soup, garnish each bowl with a dollop of sour cream or plain yogurt, fresh dill, and 1 tbsp. toasted squash seeds.