Zucchini Soup

From allrecipes.com

Serves 6

2 Tbs extra virgin olive oil
1 large onion, halved and sliced
1 Tb curry powder (S&B Oriental Curry Powder is our favorite)
salt to taste
3 largish zucchini cubed (about 8 cups), cubed
1 QT chicken stock (or veg)

1. Heat oil in a soup/stock pot. Add onion and cook until soft. Add curry and stir to combine. Add zucchini and stir, cooking until soft. Add chicken stock and bring to a boil. Cover and reduce heat. Simmer for 20 minutes.

2. Remove soup from heat. With an immersion/hand blender blend until smooth. Serve warm. (Nice with a few croutons on top.)

Stuffed Zucchini

4 medium to large zucchini, halved lengthwise, seeds removed
2 cups cooked white rice
1 lb ground beef
1/2 medium sweet onion
2 garlic cloves, finely chopped
2 14.5 cans fire roasted diced tomatoes, with their juices OR 1 can tomatoes and 1 10oz can Rotel
1/2 tsp pepper
1 tsp salt
1/2 cup Parmesan, grated (optional)

1. Preheat oven to 400
2. In a medium skillet, brown the ground beef, onion and garlic. Drain the meat.
3. In a medium saucepan, bring the tomatoes to a boil, then reduce and simmer for 5 minutes. Remove from heat.
4. In a large bowl, combine the ground beef, rice, tomatoes, salt and pepper, mix until blended.
5. Place the zucchini skin side down on a cookie sheet. Evenly divide the beef mixture among the zucchini halves. Cover the pan with aluminum foil and bake for 40 minutes.
6. Remove the foil and sprinkle the cheese on top. Return the pan to the oven, uncovered, for about 5 minutes until the cheese melts.

Glazed Carrots

from marthastewart.com

3 Tb dark brown sugar
1/4 c unsalted butter (or vegan equivalent)
2 1/2 lbs baby carrots, or other carrots, peeled and cut
1 Tb fresh thyme leaves, chopped
coarse salt and pepper

In a large skillet bring 1 1/3 cups water, brown sugar and butter to a boil. Add carrots and reduce heat. Partially cover and reduce heat, simmer for 10 minutes. Uncover and cook gently, tossing often until carrots are tender and glazed, about 6 minutes. Add thyme and turn off heat. Add salt and pepper, serve warm.

Spanish Style White Bean and Kale Soup

From Allrecipes.com

Makes 6 servings

3 andouille sausage links

8 1/2 c chicken stock

8 oz dry great Northern beans

1 bay leaf

1 pinch crushed saffron

2 Tb olive oil

1 onion

4 cloves garlic, minced

1 red bell pepper, finely chopped

1 Tb sweet paprika

12 oz kale, stems removed and leaves coarsely chopped

1. Bring 2 cups of water to boil in a large skillet. Add sausages and cook over medium heat for 7 minutes each side. Remove from the pan, slice and set aside.

2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 c of the stock to a small bowl. Stir in saffron, and set aside to soak. 

3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onions and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.

4. Bring the pot to a boil and stir in kale. Simmer for 10 minutes until the kale is tender. Serve. 

Black Beans and Corn Salad

From PCC (will update quantities when I work it out)

Sweet corn
Black beans
Red onion
Red peppers
Lime juice
Olive oil
Sunflower oil
Cilantro
Garlic
Salt
Cumin
Red pepper flakes
Black pepper

Asian Chicken Salad

From Curves Recipes

Serves 2

Ingredients: 1 oz pasta - angel hair
1/2 chicken breast(s) (1 breast is 4 oz)
1/4 cup(s) cabbage - Napa
1/4 cup(s) cabbage - purple
1/4 pepper(s) - bell (red - medium)
1/4 pepper(s) - bell (yellow - medium))
2 tbsp(s) cilantro - fresh
2 tbsp(s) scallions (green onions)
1/4 cucumber(s)
1/2 cup(s) spinach leaves - fresh
2 tbsp(s) bean sprouts
0.5 oz cashews
2 tsp(s) lime(s)
3/4 tsp(s) ginger- fresh
1/2 tsp(s) garlic - minced
1/4 jalapeno pepper(s)
1 tsp(s) cilantro - fresh
3/4 tbsp(s) oil - olive
3/4 tbsp(s) sauce - soy (low sodium)
3/4 tsp(s) oil - sesame
3/4 tsp(s) sugar - brown

Directions:
1. Cook pasta according to package directions. Drain and cool it.
2. Boil or bake chicken breast. Shred chicken breast and set it aside.
3. Slice cabbage and bell peppers and place them in a large bowl.
4. Chop cilantro, scallions, and cucumber and place them in the same large bowl.
5. Add spinach, bean sprouts and cashews to the bowl.
6. Add pasta and chicken to the bowl.
7. For the salad dressing: juice 1/2 lime, mince ginger, garlic, jalapeno and cilantro (coriander). Whisk in the remaining dressing ingredients.
8. Pour the dressing over the salad. Mix well and serve.

Black Bean Dip

From weightwatchers.com

1/4 cup of dip per serving

15 oz canned black beans, rinsed and drained
1 c cilantro, fresh leaves loosely packed, plus extra for garnish
1/2 c salsa
1/2 up plain yogurt
1 tsp ground cumin
1/4 tsp salt

Put all of the ingredients in a food processor or blender, blend until desired consistency - either chunky or smooth. Spoon dip into a serving bowl and garnish with cilantro.

Dip will stay fresh for up to one day in the refrigerator.

Tom Ka Gai

By Darlene Schmdt

Ingredients:

• 6 cups good-quality chicken stock (Serves 2 as the main entree, or 4-6 as an appetizer)
• 1-2 chicken breasts, sliced, OR 1-2 cups roasted chicken or turkey
• 1 lemongrass stalk, OR 3 Tbsp. frozen prepared lemongrass
• 4 kaffir limes leaves (fresh or frozen)
• 1 cup shiitake mushrooms, sliced
• 1 thumb-size piece galangal or ginger, grated
• 1-3 fresh red chilies, minced (to taste), OR substitute 1/2 to 3/4 tsp. dried crushed chili
• 1/2 to 1 can good-quality coconut milk
• 2 Tbsp. lime juice
• 2+ Tbsp. fish sauce
• 1 tsp. brown sugar (optional, according to taste)
• handful fresh coriander leaves
• handful fresh basil leaves
• 3 spring (green) onions, sliced
• optional: other vegetables, like sliced bell pepper or cherry tomatoes
• optional: *wheat or rice noodles, if serving as the main course (see tip below)

Preparation:

1. Slice and mince the lower portion of the lemongrass stalk. Retain the upper stalk for the soup pot.
2. Place chicken broth in a large soup pot over medium-high heat. If you have leftover chicken or turkey bones, add those too. Bring to a boil.
3. Add fresh chicken (or leftover chicken or turkey) and mushrooms. Also add the prepared lemongrass (including upper stalk pieces), plus kaffir lime leaves and fresh chili. Boil 5-8 minutes, or until chicken is cooked.
4. Turn heat down to medium. Add the galangal or ginger, 1/2 can coconut milk, the fish sauce, and extra vegetables (if using). Stir well. Simmer gently 1-2 minutes.
5. Turn heat down to minimum. Add lime juice and stir.
6. Do a taste test. Look for a balance between spicy, sour, salty, and sweet flavors. Start with salty, adding more fish sauce if not salty or flavorful enough (1 Tbsp. at a time). If too sour, add the sugar plus a little more if you need it. If too spicy, or if you'd like it creamier, add more coconut milk. If not spicy enough, add more chili.
7. Ladle soup into serving bowls. Sprinkle a little fresh coriander, basil, and spring onion over each bowl. For an extra kick of flavor, add a dollop of either store-bought or my own homemade Nam Prik Pao Chili Sauce Recipe. ENJOY!

Baked cod with butter and lemon

1 lb cod fish fillet
1/4 cup butter or 1/4 cup margarine, melted
2 tablespoons lemon juice
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon white pepper
paprika


1
If fish fillets are large, cut into serving pieces.
2
Mix butter and lemon juice.
3
In another bowl, mix flour, salt and white pepper.
4
Dip fish into butter mixture; coat fish with flour mixture.
5
Place fish in ungreased square baking dish, 8x8x2 inches.
6
Pour remaining butter mixture over fish; sprinkle with paprika.
7
Cook uncovered in 350 degree oven until fish flakes easily with fork, 25-30 minutes. Garnish with parsley sprigs and lemon slices if desired.

Read more: <a href="http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback">http://www.food.com/recipe/lemon-baked-cod-135272?oc=linkback</a>

Tomato and cucumber salad

• From allrecipes.com, altered

2 cups cherry tomatoes, halved

2 cup cucmbers, diced

1/2 red onion, diced

1/2 c cilantro, chopped

1/2 c basil, chopped

2 Tb garlic, chopped

2 Tb white wine vinegar

salt & pepper to taste

In a bowl, mix together all ingredients. Serve chilled.

Sauted kale

Ingredients

• 1 1/2 pounds young kale, stems and leaves coarsely chopped
• 3 tablespoons olive oil
• 2 cloves garlic, finely sliced
• 1/2 cup vegetable stock or water (or chicken stock)
• Salt and pepper
• 2 tablespoons red wine vinegar

Directions

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Squash with Bacon

Marlys Waldo original

Bacon
Shallots, chopped
Yellow squash, especially patty pan, cut into 1 inch pieces
Cherry/Grape tomatos

1. Put bacon in a medium pan and cook until done to your liking
2. Put bacon on a plate lined with a paper towel and pour out bacon grease into a container
3. Put shallots in the pan and cook until soft
4. Add sqash and cook until nearly done
5. Add tomatoes and cook until soft
6. Add bacon, chopped

Mediterranean Ling Cod

2 Tbs olive oil

1/2 c shallots, sliced

4 canned anchovies

zest of one orange

orange peeled and segmented

1 28 oz can diced tomatoes, undrained

2 cups squash/zucchini, cut into 1 inch cubes

1 tea salt

1/4 tea pepper

2 lbs ling cod

3 cups cooked  rice

1. Heat olive oil in a large skillet and add shallots. Cook until soft and add anchovies. Cook until anchovies melt. Add zest, orange segments, tomatoes, squash/zucchini, salt & pepper. Cook until zucchini are soft. Add cod and cover with vegetables. Cook until cod is done, 10 minutes or so. Serve cod and vegetables on rice. 

Kale & Carrot Salad with Candied Walnuts

Adapted from a recipe in Every Day with Rachael Ray July/August 2013

1/4 c olive oil
6 Tb white wine vinegar
2 tsp honey
1 tsp dijon mustard
10 cups stemmed and torn kale
1 carrot, shredded
1 c store-bought candied walnuts (or make your own!)

In a large bowl, whisk oil, vinegar, honey and mustard. Add kale and carrot, toss and season. Let stand 10 minutes, toss again, then sprinkle with nuts.

Fish Tacos with Chipotle Lime Sauce

From www.loveandoliveoil.com

ingredients:

1 pounds flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 tablespoons fresh lime juice
2 tablespoons vegetable oil
2 tablespoons soy sauce

For Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
Salt

For Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, de-seeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, de-stemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to taste

To assemble:
10 to 12 corn tortillas, warmed
3 cups shredded cabbage

directions:

Combine the fresh lime juice with the vegetable oil and soy sauce in a rectangular baking dish (not metal). Add the fish, turn to coat, and set aside to marinate for at least 15 minutes.

For lime sauce, in a small bowl, combine the mayonnaise, yogurt, lime juice, chipotle, and garlic. Season to taste with salt.

For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt.

Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Let cool slightly then flake into bite-size chunks.

To assemble, place a bit of fish on a warm tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.

Butter Bean Salad

By Me.

2 cups canned butter beans
2 Tb fresh oregano
1/2 cup chopped walnuts
2 Tb chopped fresh chives
1 shallot, minced
1/4 tea salt
1 tea Dijon
juice of 1/2 a lemon
1 Tb red wine vinegar
1 clove garlic, crushed
1/2 cup olive oil

Make vinegarette:

Mix together shallot, salt, dijon, lemon juice, and vinegar. Add garlic clove, to be removed later. Let sit 20 minutes, remove garlic, add olive oil, set aside.

Make beans:

Warm beans on stovetop in olive oil. Remove from heat, add oregano, walnuts and chives and mix. Add vinegarette to taste. Enjoy cold or warmed.

Oven Fried Potatoes

From Foodnetwork.com

Ingredients

• 3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
• 3 tablespoons extra-virgin olive oil or a neutral tasting oil
• 2 teaspoons kosher salt
• Pinch cayenne, optional

Directions

Preheat the oven to 450 degrees F.

Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren't touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.

Transfer potatoes to a serving dish and serve immediately.

Red Apple Baked Squash

From the Red Apple grocery store produce department

Preheat oven 350. Cut an acorn squash in half and clean out the seeds. Put raw cranberries in holes of squash. Place squash on baking sheet and add 2 Tbs brown sugar and 1 Tb butter (or vegan butter) to the top of each cranberry pile. Put in oven and bake until squash is soft (approx. 1 hour).

Coleslaw

From blog.julesglutenfree.com - modified

1 lb. shredded green and red cabbage & carrots (precut bag okay)
1/2 cup GF mayo (dairy or non-dairy)
4 Tbs apple cider vinegar
2 Tbs milk (dairy or soy)
1/2 Tb celery seed
1 1/2 Tbs sugar (to taste)

Mix the first 5 ingredients together. Add sugar in small amounts until it tastes as you like it.

Lentil Soup

Marlys Waldo and Clarissa Helton original recipe

leftover ham bone with some leftover meat attached
1/2 large onion, whole
1 large carrot, peeled and left whole
2 Tb vegetable oil
1 large onion, chopped
3 large carrots, peeled, halved lengthwise, and cut into 1/4 inch half moons
5 garlic cloves, minced
2 Tb tomato paste
1 1/2 cups RED lentils, picked over and rinsed
1/2 tea dried thyme
1 Tb red-wine vinegar
Coarse salt and freshly ground pepper
Grated parmesan, optional

1. Put ham bone in 5 QT soup pot, cover with water (approx. 6 cups). Add one large carrot whole or cut in two and 1/2 an onion, whole, to the pot. Bring to a boil then reduce heat and simmer until the meat falls off the bone (approx. 1 hour). Remove and discard carrot and onion, pull the ham off the bone and discard bone.

2. In another stock pot, add 2 Tb oil and saute onion and carrots. cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in tomato paste and cook 1 minutes. 

3. Add red lentils, thyme, and 5 1/2 cups of ham-bone broth. Bring to a boil, reduce to a simmer. Cover, cook until lentils are tender, 30-45 minutes. Add reserved ham pieces to the pot and turn off heat. 

4. Stir in vinegar, 1 1/2 tea salt or to taste and 1/4 tea pepper. Top with a couple pinches of parmesan, if desired. Serve at once.