Meal Type: Dinner

Vegetable Marinara Sauce

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PrintVegetable Marinara Sauce Ingredients2 Tablespoons olive oil½ cup chopped onion½ cup chopped carrot2 cloves chopped garlic8 oz. chopped mushrooms⅛ cup dry white wine3 cups thinly sliced kale1 28 oz. can crushed tomatoes1 15 oz. can tomato sauce1 teaspoon dried oreganoSalt and pepperInstructionsIn medium pot, heat olive oil over medium heat. Add onion, carrot, and garlic … Continued

Vegan Kale, White Bean & Sausage Soup

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PrintVegan Kale, White Bean & Sausage Soup Ingredients1 package of plant-based sausage, sliced1 Tablespoon olive oil1 cup chopped carrots1 cup chopped onion1 cup chopped celery salt and pepper6 cups vegetable broth1 large bunch of kale1 teaspoon dried sage2 15 oz. cans cannellini beans, drained and rinsedInstructionsIn a large pot, heat olive oil and sauté sausage … Continued

Moroccan Winter Vegetable Stew

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PrintMoroccan Winter Vegetable Stew Ingredients6 cups cubed butternut squashOlive oilSalt and pepper2 medium onions, chopped8 large cloves garlic, finely chopped1½ teaspoons ground cumin1 teaspoon paprika3 medium carrots, chopped1 28 oz. can diced tomatoes with juice2 15 oz. cans chickpeas, drained and rinsed1 tablespoon harissa paste2 Tablespoons chopped parsleyInstructionsPreheat oven to 375°F.On a rimmed baking sheet, … Continued

Mediterranean Quinoa

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  PrintMediterranean QuinoaAuthor Jill HolterYield 6-8 servings This salad is a healthy entrée for lunch or dinner, or you can serve it as a colorful side dish paired with fish or chicken. Ingredients1 cup quinoa2 cups water1 teaspoon salt¼ cup lemon juice⅓ cup extra virgin olive oil½ teaspoon salt½ teaspoon pepper3 ounces fresh baby spinach1 … Continued

Sweet Potato Fajitas

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PrintSweet Potato FajitasYield 4 Servings Ingredients1 large sweet potato1 green bell pepper1 yellow onion8 mushrooms1 jalapeño1 zucchini2 teaspoons bulk fajita seasoning1 package flour tortillasInstructionsCut sweet potato, bell pepper, and onion into strips. Dice jalapeño. Place in a large bowl and toss with 2 tablespoons olive oil, fajita seasoning, salt, and pepper. Heat a large skillet, and add … Continued

Sheet Pan Chicken, Potatoes and Brussels Sprouts

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PrintSheet Pan Chicken, Potatoes, and Brussels SproutsYield 4 servings Ingredients4 chicken thighs1 pound small red or yellow potatoes, quartered½ pound Brussels sprouts, trimmed and halved1 Tablespoon garlic herb seasoning from the bulk aisle1 lemonInstructionsPreheat oven to 375°F.On a large rimmed sheet pan, arrange chicken, potatoes, and Brussels sprouts. Drizzle with olive oil and season with … Continued

Shrimp Pesto Pasta

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PrintShrimp Pesto PastaYield 4 servings Ingredients8 ounces angel hair pasta1 jar pesto⅓ pound peeled and deveined shrimp1 cup frozen peasInstructionsBring a large pot of water to a boil, add pasta and cook according to package directions. In a medium skillet, heat olive oil and add shrimp. Season with salt and pepper and cook, turning once, … Continued

Toasted Hippie Salad

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  PrintToasted Hippie Salad Vegans and Paleo eaters alike can rejoice and kick off their Birkenstocks and Danskos over this psychedelic salad. Its bright colors, maximum crunchability, and toasty flavor come with an overflowing dose of essential nutrition. IngredientsFor the salad:2 cups green kale, torn½ cup purple cabbage, shredded⅓ cup mushrooms, sliced⅓ cup radishes, sliced½ … Continued

Ramen Done Right

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PrintRamen Done Right Throw out those flavor packets . . . instant noodles have nothing on this beloved traditional soup. Ramen should be savory, fresh, cozy and satisfying: a wholesome broth paired with a sturdy rice noodle, protein, fresh veggies, seasonings, and sauces. Ditch the Styrofoam cup and make your own at home. Ingredients1 quart … Continued