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Fettuccine with Kale, Caramelized Onions and Goat Cheese
  • 2 tbsp extra virgin olive oil
  • 2 medium to large onions thinly sliced
  • Sea salt and ground black pepper
  • 3/4 lb whole wheat fettuccini
  • 1 bunch sliced kale
  • 8 oz goat cheese divided
  1. Warm olive oil in a large skillet over medium heat and add onions. Sauté for 10 minutes or until beginning to brown. Add 1 teaspoon salt, lower heat slightly, and continue cooking for 15 to 20 minutes more or until onions are soft and caramelized.
  2. Meanwhile, bring a large pot of water to a boil and add a large pinch of salt. When onions are caramelized, add fettuccini to boiling water and cook for 10 to 12 minutes, or per package instructions, until al dente. Drain pasta and return to pot.
  3. While pasta cooks, stir kale into onions, cover skillet, and cook for 6 to 8 minutes or until tender, stirring once or twice. Add onion and kale mixture, three quarters of the goat cheese, and lots of black pepper to pasta; toss well. Drizzle in more oil and season to taste. Divide among bowls and top with a crumble of remaining goat cheese; serve immediately.
Recipe Notes

Recipe from A Cup of Jo


Sweet Potato & Black Bean Quinoa Bowl
Roasted Sweet Potato:
  • 1 large sweet potato peel and diced
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon kosher salt
  • 3/4 cup red quinoa
  • 1 3/4 cups water
  • 1/2 teaspoon kosher salt divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • Juice of half a lime
  • 2 tablespoon cilantro chopped
Cilantro Cream Drizzle:
  • 1/4 cup plain non fat Greek yogurt
  • 1/4 cup cilantro chopped
  • 1/4 teaspoon agave nectar or honey
  • Juice of half a lime
  • Pinch of salt garlic powder, and chili powder
  • Other Ingredients:
  • 1 cup black beans rinsed and drained
  • Cilantro for garnishing
Roasted Sweet Potato:
  1. Preheat oven to 425 degrees then line a baking sheet with foil and spray it with cooking spray.
  2. Toss the diced sweet potato in the olive oil and spices and lay it out in an even layer on the prepared baking sheet.
  3. Roast the sweet potato for 12-15 minutes or until it is fork tender.
  1. Rinse and drain the red quinoa then put it in a medium sized sauce pan with the water and 1/4 teaspoon of kosher salt.
  2. Bring the quinoa to a boil, then cover it with a lid and lower the heat to medium low.
  3. Cook the quinoa for about 15 minutes, until all of the liquid is absorbed.
  4. Remove from the heat and season the quinoa with the remaining 1/4 teaspoon of kosher salt, chili powder, cumin, garlic powder, lime juice, and cilantro.
Cilantro Cream Drizzle:
  1. In a blender add all of the ingredients and blend until smooth.
  2. Assembling the Bowls:
  3. In 2 or 3 serving bowls divide the quinoa mixture.
  4. Top the quinoa with the black beans and roasted sweet potato.
  5. Drizzle the cilantro cream on top with a spoon.
  6. Top with more cilantro if desired.
Recipe Notes

Recipe from Spoonful of Flavor


Crack Broccoli
  • 1 pounds broccoli crowns roughly 2 heads
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves pressed
  • large pinch of dried red pepper flakes
  • ½ teaspoon kosher salt
  • 3 tablespoons raw sliced almonds (with or without skin)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 – 3 tablespoons freshly grated aged pecorino cheese
  • zest of half a lemon
  1. Preheat the oven to 475 degrees Fahrenheit. Note: The high temperature ensures even and deep caramelization (and extra crispy, flavorful florets!). If your oven runs hot (you can check this by using an oven thermometer) or you prefer less crispy florets, you can reduce the oven temperature by 10 to 15 degrees Fahrenheit and adjust cooking time as necessary.
  2. Line a sheet pan with parchment paper. Trim any dry, tough ends of the broccoli crowns, leaving roughly 2-inches of stalk attached. Slice the broccoli into ½-inch-thick steaks, starting in the center of each broccoli crown and working out to the edges, reserving any small or medium florets that fall off for roasting. Slice any large remaining florets in half lengthwise.
  3. In a large bowl, whisk together the olive oil, pressed garlic, and red pepper flakes. Add the broccoli steaks and toss gently until evenly coated. Arrange the broccoli, cut-side down, on the lined sheet pan, setting them apart slightly. Sprinkle with salt.
  4. Roast the broccoli for 10 to 12 minutes. Remove the pan from the oven, flip the broccoli, and sprinkle the almond slices evenly across the sheet pan. Roast for an additional 8 to 10 minutes, or until the broccoli is evenly caramelized and fork tender, and the almond slices are toasted and golden.
  5. Transfer the broccoli to a platter, toss gently with the lemon juice and top with the grated pecorino cheese. Garnish with fresh lemon zest. Serve hot or at room temperature (it also tastes great cold). Leftover broccoli can be stored in an airtight container in the fridge for up to 2 days.
Recipe Notes

Recipe from A Beautiful Plate

If you’re having difficulty slicing the broccoli into ‘steaks’- medium florets will also work, but you may need to reduce the oven temperature slightly. Make sure your broccoli pieces are consistent in size (if the pieces vary in size, they will cook unevenly) and they are spread into an even, thin layer. Ideally when roasting, you want the vegetables not to touch each other on the sheet pan. Crowding will result in uneven cooking, less caramelization, and longer cook times. Many home ovens have not been calibrated recently and can be off by as much as 50 degrees in temperature! I highly recommend investing in a cheap oven thermometer. If your oven runs hot, I recommend reducing the oven temperature by at least 10-15 degrees and vice versa, and watching it carefully. The high roasting temperature, included below, produces extra crispy florets and extra caremelization (aka. flavor!).


Spinach and Mushroom Quinoa
  • 8 oz mushrooms sliced thin
  • 3 garlic cloves minced
  • 1 tablespoon butter unsalted omit butter for vegan version
  • 1 tablespoon olive oil
  • 5 green onions chopped or 1/2 yellow onion
  • 8 oz spinach fresh
  • 2 cups quinoa cooked
  • 1 tablespoon olive oil optional
  • sea salt
  1. Heat butter and olive oil in a large skillet over medium-high heat.
  2. Add mushrooms and garlic and saute over medium-high heat for about 5 minutes until mushrooms get soft and acquire a nice, golden-brown color. Add chopped green onions and mix. Season with salt.
  3. Add fresh spinach to the skillet, reduce heat to low, cover the skillet with the lid and let mushrooms and spinach cook for about 1 minute or less, just until spinach begins to wilt.
  4. Add 2 cups of cooked quinoa to the skillet and cook on low heat for another minute until spinach wilts even more and quinoa warms up.
  5. Season with salt, if needed. Add another tablespoon of olive oil, if desired.
Recipe Notes

Recipe from Julia's Album



Zucchini Apple Bread
  • 2 cups all-purpose unbleached flour
  • 1/2 Tablespoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs
  • 3/4 cup light olive oil or non-GMO canola oil
  • 1 cup sugar
  • 1/2 cup packed light brown sugar
  • 1/2 Tablespoon vanilla extract
  • 2 cup shredded unpeeled zucchini
  • 1/2 cup shredded peeled apple I used a Granny Smith apple
  • Optional: 3/4 cup chopped pecans or walnuts
  1. Preheat oven to 350˚F. Grease and flour a 8 x 4″ loaf pan well; set aside (If you use a 9 x 5″ loaf pan, your baking time will be a little less, and your loaf will not look quite as full, since it will be a little wider and longer).
  2. In large bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
  3. In medium bowl, beat eggs; add oil, sugars, and vanilla, blending well. Pour this mixture over dry ingredients and mix well. Stir in zucchini, apples, and pecans or walnuts, if using (batter will be thick). Spoon batter into your prepared 8 x 4″ loaf pan. Bake at 350˚degrees for 55 to 60 minutes or until toothpick inserted near center comes out clean (if you use a 9 x 5″ pan, your baking time may be more like 50 to 55 minutes).
Recipe Notes

Recipe from Nancy Creative

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