Katy's Kitchen

Thank you for purchasing this recipe guide! I really hope you enjoy making and eating all of these meals. The journey I’ve taken with food has been long and complicated, but I’m excited to share this part of that journey with you.

Some recipes require more patience and attention (looking at you, falafel) while others are the easiest route to something tasty (cauliflower tacos) — most are in between. None require ingredients that are impossible to find, and none are too expensive to reconcile. Overall, this little book should help guide and inspire anyone who is interested in cooking slightly elevated food from scratch and gaining some insight into meal creation and flavor development.

Special thank you to Phoebe Sheehan for the cover photography and Joshua Powell for trying all of my experiments from the very beginning.

A few notes: Rinse all of your produce!

Meals are for 2-3 people but can easily be doubled or tripled.

Before you begin cooking, read the recipe all the way through so you know what you are getting yourself into. I did not include prep time, as it differs for every person. Some components of the recipes require pre-planning and have to be started earlier than the main cooking.

If you do use store-bought vegetable broth, make sure to taste for salt levels while cooking, as these recipes use a concentrated and salty vegetable broth and often call for water as well.

I do not measure internal temperatures of meats or frying oils. I use a standard gas stove and oven and try to keep it as simple as possible by listing heat levels rather than digits. However, you can easily adjust temperatures to anything specific if you like.

So many ingredients can be swapped out or removed completely to align with dietary, allergy or availability concerns. Browse the internet or email me personally at kcardin1933@gmail.com for suggestions.

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Table of Contents House Staples…………………………………………………………………………..4 Salmon Burgers with Spicy Mayo…………………………………………………... 8 Whole-Roasted Cauliflower Tacos…………………………………………...………9 Mashed Potatoes with Mushroom Herb Gravy…………………………………….10 Pasta with Broccoli Rabe and Caramelized Onions………………………………...12 Chilled Vegan Borscht………………………………………………………………....13 Pan-Seared Ribeye Steak Salad……………………………………………………….15 Shrimp Stir Fry…………………………………………………………………………16 Sake and Mushroom Risotto………………………………………………………….17 Farro Salad with Fried Goat Cheese and Pomegranate……………………………18 Spaghetti Squash Cast Iron Casserole……………………………………………….19 Vegetarian Lasagna Roll-ups…………………………………………………………20 Cod En Papillote with Herb Butter…………………………………………………..21 BBQ Tempeh with Veggie Collard Greens………………………………………….22 Miso Butter Mushrooms with Baby Bok Choy…………………………………......24 Kale Salad with Roasted Tofu and Crispy Shallots………………………………...25 Butternut Squash and Sage Pasta…………………………………………….………26 Salmon in a Lemon-Caper Cream Sauce…………………………………...………..28

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Roasted Tomatoes with Pesto Couscous………………….....……………………...29 Rice and Spring Vegetable Soup……………………………………………………..30 Corn and Bean Salad with Avocado-Tomatillo Dressing………………………….32 Greek-Style Orzo-Stuffed Peppers…………………………………………………...33 Veggie Coconut Curry……………………………………………………………...…35 Cajun Shrimp Pasta……………………………………………………...…………….36 Sesame Tuna with Blistered Shishitos………………...……………………………..37 Falafel with Beet Hummus and Easy Tzatziki……………..……………………….38 Caesar Salad with Polenta Croutons……………………..………………………….40 Gina’s Steak and Veggie Soup…………………………..……………………….…...41 Butter-Basted Scallops with Lemony Rainbow Chard….………………………….42

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Vegetable Broth Ingredients • • • • • •

2 quart-sized bags vegetable scraps 1 bulb garlic, halved crosswise with peels on 1 tbsp tomato paste 3 tbsp EVOO 3 tbsp salt 1 tbsp pepper

Directions Save 2 quart-sized bags worth of discarded vegetable and herb peelings, stems and scraps and keep in the freezer until you have filled both bags. In a large pot over medium, heat the olive oil and add the frozen vegetables as well as the garlic. After vegetables have defrosted and developed a slight sear, add 8 cups of water, the salt, pepper and tomato paste and stir. Let it cook on low for at least an hour. Strain the broth and keep it in a sealed jar(s) in your freezer for up to 6 months. It is a concentrated broth, so combine it with water for most recipes. You can use in all recipes calling for vegetable broth*.

Simple Vinaigrette Ingredients • • • • • • • •

1 cup EVOO ½ cup red wine vinegar 1 ½ lemons, juiced 1 ½ tbsp Dijon mustard 1 ½ tbsp honey ½ tbsp nutritional yeast (can substitute parmesan) ½ tsp salt ½ tsp black pepper

Directions Combine all ingredients in a jar, seal and shake vigorously. Store in the refrigerator for up to a week. Use in all recipes calling for vinaigrette*.

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Pickled Red Onions Ingredients • • • • •

1 large red onion, sliced 1 cup apple cider vinegar ½ cup water 1 tsp granulated sugar 1 tsp salt

Directions Tightly pack a glass jar with the sliced onions. In a pot, bring the water, vinegar, salt and sugar to a simmer for 5 minutes. Pour the hot solution over the onions and seal.

Let the mixture sit until slightly cooled and then store in the refrigerator for up to a week. Use in all recipes calling for pickled red onions*.

Garlic and Herb Butter Ingredients • • • • • • • • •

1 bulb garlic, halved crosswise with peels on 2 sticks salted butter 5 sprigs fresh thyme, picked 1 sprig fresh rosemary, picked and chopped 2 tbsp fresh parsley, chopped 15-20 leaves fresh sage, chopped 10 chives, chopped 2 tsp EVOO ½ tsp salt

Directions Slightly chop the sticks of butter and set in a bowl; leave at room temperature for at least 1 hour. Preheat the oven to 350 degrees. Set the garlic halves face up on a baking sheet, drizzle 1 tsp of olive oil on each half and sprinkle with the salt. Roast for 30 minutes then let cool. When they are easy to handle, remove the garlic cloves from the peels and place into the bowl with the butter.

Finely chop each herb (using kitchen shears instead of a knife may help this process). When the butter is soft enough, add in the herbs and mash with the garlic until mostly incorporated. Spoon the butter onto a sheet of parchment paper or saran wrap and roll into a log shape. Store in the refrigerator for about 2 weeks and slice off pats as needed. Use in all recipes calling for herb butter* and always on toasted bread.

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Pesto Ingredients • • • • • • • • • •

3 oz fresh basil, stems included 3 cloves garlic ¼ cup walnuts ⅓ cup grated parmesan ¼ lemon, juiced ½ tsp lemon zest ½ tsp red pepper flakes 3 tbsp EVOO ½ tsp salt ½ tsp black pepper

Directions Add all of the ingredients — except for the olive oil — to a food processor or blender and pulse until finely chopped. Slowly add in the oil and puree until smooth.

Store in a sealed jar in the refrigerator for up to 5 days or the freezer for up to 6 months.

Use in the recipe calling for pesto* and on any other pasta, meat or vegetable dishes you come up with.

Avocado-Tomatillo Dressing Ingredients • • • • • • • • • • •

1 large avocado 1 tomatillo, de-husked and halved 1 jalapeno, trimmed and deseeded ½ cup fresh cilantro 3 scallions, trimmed 4 cloves garlic 2 limes, juiced ½ tsp lime zest ¼ tsp cayenne pepper 2 tbsp EVOO ½ tsp salt

Directions Preheat the oven to broiling temperature. Drizzle the prepped tomatillo with olive oil and place face-down on a baking sheet; broil in the oven for 5 minutes and then remove and let cool. In a food processor or blender, add all of the dressing ingredients except for the olive oil and puree. Slowly add the oil until you have a thick but smooth sauce. Store in a sealed jar in the refrigerator for up to 3 days. Use in all recipes that call for avocado-tomatillo dressing*.

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Salmon Burgers with Spicy Mayo Ingredients Patties: • 3 skinless salmon filets (about 15 oz) • ½ cup breadcrumbs • 4 cloves garlic • 1 lemon, juiced • 1 egg • 1 tbsp Dijon • ½ tbsp Worcestershire sauce • ½ tsp paprika • ½ tsp onion powder • ¼ tsp cayenne pepper • ½ tsp salt • ½ tsp black pepper • ½ cup canola oil (for frying) Serve with: • Spicy mayo: ½ cup vegan or regular mayonnaise, ¼ cup Sriracha, ½ tsp garlic powder, ½ tsp onion powder • Hamburger buns • Romaine lettuce • Tomato • Red onion • Alfalfa sprouts • Avocado Directions In a food processor, break the salmon filets down until slightly chunky. Add all the ingredients except the breadcrumbs and egg and pulse until fully incorporated.

Scoop the mixture into a large bowl and mix in the breadcrumbs and egg. Form 4 palmsized patties, place on a baking sheet and refrigerate for 30 minutes.

In a pan, heat the oil over medium. Remove the patties from the refrigerator and cook for 4 minutes on each side, or until they are browned, and then cover the pan and turn the heat down to low; cook for 1 additional minute. Transfer the patties to a paper towel or cooling rack to drain excess oil and sprinkle with salt while still warm.

Serve on toasted buns with suggested toppings or those of your own choosing.

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Whole-Roasted Cauliflower Tacos Ingredients Cauliflower: • 1 head cauliflower, green parts trimmed • ½ tbsp cumin • ½ tbsp chili powder • ¼ tsp onion powder • ¼ tsp garlic powder • ¼ tsp cayenne pepper • 3 tbsp EVOO • ½ tsp salt • ¼ tsp black pepper Serve with: • Flour tortillas • Avocado-tomatillo dressing* • Pickled red onions • Cilantro Directions Preheat the oven to 425 degrees.

Place the head of cauliflower on a baking sheet and evenly coat it with 1 tbsp of olive oil, rubbing with your hands. In a small bowl, combine all of the dry ingredients and mix. Evenly coat the oiled cauliflower with the rub and bake it for 25 minutes.

Remove the tray and brush the cauliflower with the remaining oil. Bake for 20 more minutes, remove and let cool for 5-8 minutes.

Once it is cooled enough to handle, chop the cauliflower into small pieces and serve on warm tortillas with suggested toppings, rice and any other desired sides.

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Mashed Potatoes with Mushroom Herb Gravy Ingredients Potatoes: • 2 lbs Yukon gold potatoes, halved (peeled if you prefer) • 6 tbsp salted butter • 1 cup whole milk • ½ cup heavy cream • ½ tsp onion powder • ½ tsp garlic powder • 1 tsp salt • 1 tsp black pepper

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Gravy: • • • • • • • • • •

10 oz button mushrooms, sliced ½ yellow onion, diced 3 cloves garlic, minced 2 cups vegetable broth* ½ cup red cooking wine ¼ cup all-purpose flour 2 tbsp herb butter* 2 sprigs fresh rosemary, picked and chopped 1 tbsp EVOO 1 ½ tsp black pepper

Serve with: • Roasted vegetables • Corn on the cob • Protein of choice Directions Add the potatoes to a large pot of cold, salted water and turn the heat to high and bring to a boil. Reduce the heat to medium and cook the potatoes until tender (1520 minutes) then strain.

In a large pan, add the mushrooms, onions, garlic, rosemary and olive oil and turn the heat to medium. Cook for 5 minutes until the mushrooms have released liquid and are searing. Remove the contents of the pan and set aside. In the same pan over low heat, add the herb butter and flour and stir until melted into a thick paste. Turn the heat back to medium and re-add the cooked ingredients along with the red wine and continue stirring. Add the vegetable broth and pepper, turn the heat to medium-low and let cook for 3 minutes, stirring occasionally.

In a large mixing bowl, combine the cooked potatoes and butter and mash. You can also rice the potatoes if you prefer. Add in the milk, cream and dry ingredients and continue mashing until smooth (or desired consistency).

Serve mashed potatoes and gravy with roasted vegetables, corn or just a sprig of rosemary.

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Pasta with Broccoli Rabe and Caramelized Onions Ingredients • • • • • • • • • • • •

8 oz uncooked pasta 1 lb broccoli rabe, trimmed and chopped 3 large white onions, sliced root to stem 3 cloves garlic, thinly sliced ½ cup Romano cheese, grated 1 tbsp white or regular balsamic vinegar ½ cup white cooking wine ½ lemon, juiced ½ tsp sugar 3 tbsp EVOO 1 ¼ tsp salt 1 tsp black pepper

Directions In a large pot, combine 2 tbsp olive oil and onions and heat over low. Stir often to prevent searing. Add the sugar and ¼ tsp salt. Onions should cook down into almost a paste in about 45 minutes. Toward the end of cooking, add the balsamic and stir. This should yield about ¾ cup of caramelized onions.

Cook pasta to al dente in heavily salted water according to package instructions; reserve 1 cup of pasta water before straining.

Blanch the broccoli rabe (scald for 3 minutes in boiling water then strain and place in an ice bath) and strain. In a large pan, sauté the blanched broccoli rabe, sliced garlic, 1 tsp salt and 1 tsp pepper in the remaining olive oil over medium-high heat for about 5 minutes. Deglaze the pan with white wine, stir and add in the lemon juice and pasta water. Turn off the heat and toss in the cooked pasta, caramelized onions and Romano cheese.

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Chilled Vegan Borscht Ingredients • • • • • • • • • • • • • • •

3 large beets, halved 2 large carrots, peeled and chopped 2 celery stalks, chopped 1 yellow onion, chopped ½ red bell pepper, chopped 1 ½ russet potatoes, peeled and chopped ½ small green cabbage, chopped 3 cloves garlic, sliced 4 cups vegetable broth* 1 lemon, juiced 2 tbsp apple cider vinegar 2 tbsp fresh dill weed, chopped 2 tsp EVOO 1 tsp salt 1 tbsp black pepper

Directions In a large pot, boil the beets until they are soft, about 20 minutes. Remove, let cool and then peel and chop; set aside. Soak the chopped potatoes in a bath of saltwater for about 15 minutes to release some of the extra starch, then strain.

In a large pot over medium-low heat add the olive oil, onions, garlic, carrots, celery, salt and pepper and sweat for about 10 minutes. Turn the heat up to medium and add the broth, 3 cups of water and the rest of the vegetables and cook until tender, about 15 minutes.

If you have an immersion blender, turn the heat off, add the beets and blend until smooth. If you are using a food processor or regular blender, turn the heat off and let it cool for several minutes. Then, in batches, blend the broth and vegetables. After the borscht is entirely blended using whichever method, add the lemon juice, vinegar and dill. Stir and chill in the refrigerator overnight (or at least 2 hours) before serving.

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Pan-Seared Ribeye Steak Salad Ingredients • • • • • • • • • • • • •

1.25-lb ribeye steak (at least 1-inch thick) Mixed greens (large container or bunch) 10 cherry tomatoes, halved 1 cup green beans, trimmed and halved ½ cup cooked corn ¼ cup pickled red onions* 1 avocado, sliced ¼ cup blue cheese crumbles ½ tsp garlic powder ½ tsp onion powder 1 tbsp EVOO 2 tsp salt 2 tsp black pepper

Horseradish Dressing: • 5.3-oz container plain Greek yogurt • 3 tsp prepared horseradish • 2 ½ tsp red wine vinegar • 1 tbsp fresh dill weed, chopped • 4 tsp EVOO • ½ tsp salt • ½ tsp black pepper Directions In a pot, blanch the green beans (scald for 3 minutes then strain and place in an ice bath) and set aside. In a small bowl, combine the dressing ingredients and whisk until smooth.

Rinse and pat dry the steak, then coat with olive oil (oiling the steak itself as opposed to heating oil in a pan will give it the best sear). Combine the salt, pepper, onion powder and garlic powder in a small bowl and heavily season both sides of the steak. Heat a pan or cast-iron skillet over medium high. Once it is hot, place the steak in the pan and cook for 4 minutes on each side. Remove the steak and place on a clean cutting board to rest for at least 10 minutes. When you are ready to plate, thinly slice the steak against the grain.

In a large bowl, combine the mixed greens with the cooked and raw vegetables.

Dish salad onto serving plates and top with sliced steak, blue cheese crumbles and horseradish dressing.

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Shrimp Stir Fry Ingredients • •

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½-lb raw shrimp, peeled and cleaned 3-4 cups raw, prepped vegetables of your choice; good options include button mushrooms, Chinese or plain broccoli, bell peppers, snow peas, snap peas and carrots, as well as canned baby corn and sliced water chestnuts ⅓ cup fresh bean sprouts 1 tbsp sesame oil 2 tsp vegetable oil

Stir Fry Sauce: • ¾ cup low-sodium soy sauce • 1-inch piece ginger, peeled • 3 cloves garlic • 1 tbsp rice vinegar • 2 tbsp hoisin • 2 tsp hot chili paste • ½ tbsp sesame oil • ½ tbsp cornstarch • ½ tsp fish sauce Serve with: • White rice • Scallions • Sesame seeds Directions In a food processor or blender, puree all of the stir fry sauce ingredients until smooth.

In a large pan or wok, heat the vegetable oil and sesame oil over medium-high.

Add all of the vegetables except for the bean sprouts and cook (stirring occasionally) until just tender, then add the shrimp and half of the sauce. Cook shrimp until pink and opaque — about 4 minutes, depending on size. Turn heat down to low, add the remaining sauce and the bean sprouts and simmer for 1 additional minute.

Serve stir-fried shrimp and vegetables over white rice and sprinkle with sesame seeds and scallions.

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Sake and Mushroom Risotto Ingredients • • • • • • • • • • • • •

2 cups button mushrooms, sliced 1 ½ cups Arborio rice ⅔cup parmesan, grated 1 shallot, sliced 5 cloves garlic, minced ¾ cup dry sake 3 cups vegetable broth* 4 tbsp unsalted butter 2 sprigs fresh thyme, picked ½ tsp red pepper flakes 4 tbsp EVOO 1 tsp salt 1 tsp black pepper

Serve with: • Fresh parsley • Fresh black pepper • Extra parmesan Directions In a small pan, add 1 tbsp of olive oil, 2 tbsp of butter and the mushrooms and turn heat to medium. Cook for 5 minutes until the mushrooms have released liquid and are searing, then pour pan contents into a bowl; set aside.

In a medium pot, heat the vegetable broth and 3 cups of water over low — do not allow it to boil. In a separate large pot, add the remaining olive oil, the garlic, shallots, thyme, red pepper flakes, salt and pepper and sweat over low heat for 5 minutes. Turn the heat up to medium-low and add the rice; stir until it is coated with the oil and slightly toasted, about 1 minute. Pour in the sake and continuously stir until the liquid is completely absorbed by the rice. With a ladle or large spoon, add the heated broth a portion at a time to the, stirring constantly in between ladles until liquid is mostly absorbed by the rice. When all of the liquid has been added (about 35 minutes) the rice should be a tender and creamy consistency. Turn off the heat and add the mushrooms and their liquid, the parmesan cheese and the remaining butter and stir until melted.

You may need to add more seasoning depending on how salted your broth was.

Garnish with fresh parsley, cracked pepper and extra parmesan.

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Farro Salad with Fried Goat Cheese and Pomegranate Ingredients • • • • • • • • • • •

1 cup uncooked farro 1 large bunch dinosaur kale, destemmed and chopped 1 large beet 1 sweet potato, peeled and cubed ¼ yellow onion, diced 6-8 brussels sprouts, halved ¼ cup pomegranate seeds 5 cloves garlic 1 ½ tbsp EVOO 1 tsp salt ½ tsp black pepper

Fried Goat Cheese: • 4 oz goat cheese • 1 egg, beaten • ½ cup flour • ½ cup breadcrumbs • ¼ tsp garlic powder • ¼ tsp onion powder • ¼ tsp salt • ¼ tsp black pepper • 1 cup canola oil (for frying) Pomegranate Vinaigrette: • ⅓ cup EVOO • ¾ cup pomegranate juice • 2 tbsp honey • 1 tbsp shallots, finely diced • 1 tbsp apple cider vinegar • 1 tsp Dijon mustard • ½ lemon, juiced • ½ tsp salt • ½ tsp black pepper Directions Preheat the oven to 400 degrees. Place the goat cheese in the freezer for 15 minutes. Remove and slice into ½-inch thick medallions; place in the refrigerator until ready to fry. Cook the farro according to package instructions. In a medium pot, boil the beet until it is soft on the outside but still crunchy on the inside, about 8 minutes.

Remove and let cool, then peel and cube.

In a mixing bowl, toss the sweet potato, beet, brussels sprouts, onion and garlic in the olive oil, salt and pepper and spread onto a large baking sheet. Bake for 25 minutes.

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While roasting the vegetables, fry the goat cheese. In one bowl, mix the breadcrumbs and dry seasonings; in a second bowl, add the beaten egg; and in a third bowl add the flour. Dip the chilled goat cheese medallions into the flour, coating them, then into the egg and then the breadcrumbs. Add the canola oil to a deep pot or pan and turn heat to medium. When the oil is hot, set in the breaded cheese and fry until golden brown (it will be fast, about 1 minute). Transfer the cheese to a paper towel or cooling rack to drain excess oil.

When the farro is done cooking and is still hot, mix it with the raw kale so that it partially wilts. Top with the roasted vegetables, fried goat cheese, vinaigrette and pomegranate seeds. ______________________________________________________________________________

Spaghetti Squash Cast Iron Casserole Ingredients • • • • • • • • • • • •

1 spaghetti squash 2 cups curly kale, destemmed and chopped ½ cup white onion, diced ⅔ cup cherry tomatoes, halved ½ cup sliced black olives 6.5 oz jar marinated artichokes, drained ½ cup Romano, grated 1 tsp dried basil 1 tsp garlic powder 2 tbsp EVOO 1 tbsp salt ½ tbsp black pepper

Directions Preheat the oven to 400 degrees. Microwave the spaghetti squash for 4 minutes, then cut it in half and scoop out the seeds and ribbing. Drizzle each half of the squash with ½ tbsp of oil, and evenly sprinkle on the salt and pepper. Place squash face up on a baking sheet and cook for 30 minutes.

Remove the squash and scrape out the insides. It should be al-dente and stringy but not mushy. In a bowl, combine the squash, prepped vegetables and remaining seasoning. Add the mixture to a cast-iron skillet or oven-safe pan and bake for 15 minutes (you can use a regular baking dish, but the skillet makes the bottom of the casserole nicely crisped). Remove and top with the Romano cheese; turn the oven to broil and cook for 3-5 more minutes.

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Vegetarian Lasagna Roll-ups Ingredients • • • • • • • • • • • •

8 lasagna noodles 2 small heads of broccoli, finely chopped 1 large carrot, peeled and grated 1 zucchini, grated 7 button mushrooms, sliced ½ yellow onion, diced ½ red bell pepper, diced 3 cups spinach ½ cup mozzarella, grated ½ cup parmesan, grated 5 cloves garlic, minced 1 tbsp EVOO

Cheese Mixture: • 1 cup mozzarella, grated • 1 cup ricotta • ½ cup parmesan, grated • ½ lemon, juiced • 1 tsp lemon zest • 1 tsp dried basil • 1 tsp dried oregano • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp red pepper flakes • 1 ½ tsp salt • 1 tsp black pepper Marinara: • 28-oz can crushed tomatoes • 1 tbsp tomato paste • 1 tsp dried basil • 1 tsp dried oregano • 1 tsp garlic powder • 1 tsp onion powder • ½ tsp salt • 1 tsp black pepper Directions Preheat the oven to 350 degrees. Cook the lasagna noodles in a large pot of salted water to just al dente, according to package instructions; strain and set aside. Squeeze excess liquid out of the grated zucchini and carrot using paper towels or a cheese cloth.

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In a large pot or pan over medium heat, add the olive oil, fresh garlic and vegetables. Sauté, stirring occasionally, until all of the moisture has evaporated and the vegetables are tender, about 10-13 minutes.

In a bowl, combine the cheese mixture ingredients and stir until smooth. When the vegetables are done cooking, add them to the cheese and mix fully.

In a pot over low heat, combine the marinara ingredients and warm for 5 minutes.

Spread a layer of the marinara sauce onto the bottom of a glass baking dish that is at least 10-by-8 inches. Lay a noodle out on a flat surface and spread the cheese and vegetable mixture onto it, leaving about an inch of space at each end. Roll up the noodle and place it (facing up or lying down, your choice) in the dish; repeat this 7 more times until all noodles and filling are used. Top the noodles with the remaining marinara and bake in the oven for 25 minutes. Remove the dish and turn the heat to broil. Top with the remaining mozzarella and parmesan and put back in the oven for 5 minutes or until the cheese is bubbly.

Remove and let cool before serving. ______________________________________________________________________________

Cod En Papillote with Herb Butter Ingredients • • • • • • • •

Two 5-oz cod filets ½ large white onion, sliced/mandolined 2 small yellow squash, sliced/mandolined 1 bunch asparagus (about 12 oz), trimmed and halved both ways 1 lemon, sliced into wheels 4 tbsp herb butter* 2 tsp EVOO 2 tsp black pepper

Directions Preheat the oven to 375 degrees. Rinse and pat dry the cod filets.

In a large mixing bowl, combine the onions, asparagus, squash, olive oil and pepper and toss. Divide the vegetable mixture evenly onto two sheets of parchment paper. Lay the slices of lemons on top of the vegetables and place the fish on top of the lemons. Add 2 tbsp of the herb butter to the top of each filet. Fold the parchment paper so that it is covering the fish and vegetables and roll up the ends to create a secure pouch. Cook for 15 minutes, remove and pour parchment contents straight into a bowl.

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BBQ Tempeh with Veggie Collard Greens Ingredients • • • • • • • • • • • •

8 oz plain tempeh, cut into 1-by-½-inch pieces 1 large white onion, large diced 1 lb collard greens, trimmed and chopped ½ large lemon, juiced 1 cup vegetable broth* 1 tbsp salted butter 1 tbsp apple cider vinegar ½ tsp Worcestershire sauce 1 tbsp vegetable oil 1 tbsp EVOO 1 tsp salt ½ tbsp black pepper

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BBQ Sauce: • 15-oz can tomato sauce • 1 tbsp apple cider vinegar • 3 tbsp maple syrup • ½ tbsp tomato paste • ½ tbsp paprika • 1 tsp onion powder • 1 tsp cayenne pepper • 1 tsp liquid smoke • 1 tsp Worcestershire sauce • ½ tsp garlic powder • 1 tsp salt • 1 tsp black pepper Serve with: • Quinoa or brown rice • Avocado • Cornbread Directions In a large pot over medium-low, sweat the onions in the butter and olive oil for 10 minutes. Add the collard greens, stir and let cook for 5 minutes. Add the lemon juice, vegetable broth, Worcestershire sauce, salt, pepper and 1 cup of water. Stir and cover with a lid; let simmer for 45 minutes, stirring occasionally.

In a small pot or pan over medium heat, combine the BBQ sauce ingredients, stir and bring to a simmer for 5 minutes; turn off the heat and set aside.

Add the vegetable oil and tempeh to a large pan and sauté on medium-high heat until browned, about 5 minutes. Turn the heat to medium and add in 1 cup of the BBQ sauce. Stir and let cook for 5 additional minutes until the sauce has slightly reduced and is sticking to the tempeh.

Serve the BBQ tempeh with a grain of your choice, a ladle of collard greens, sliced avocado and a slice of cornbread.

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Miso Butter Mushrooms with Baby Bok Choy Ingredients Mushrooms: • 1 lb button mushrooms, halved or quartered uniformly • 4 tbsp unsalted butter, room temperature • 4 tbsp white miso paste • 1 tbsp EVOO Bok Choy: • 5 heads baby bok choy, halved lengthwise • 4 cloves garlic, minced • 1-inch piece ginger, peeled and grated • 1 tbsp hoisin • 1 lemon, juiced • 1 tbsp EVOO Serve with: • Brown rice • Avocado • Scallions • Hot sauce Directions Allow the butter and miso paste to sit at room temperature for 1 hour before using. In a small bowl, lightly mash the two together. Add the oil and mushrooms into a large pan and turn the heat to medium. Cook for 5 minutes until the mushrooms have released liquid and are searing. Turn the heat to low and add the miso butter. Stir until all mushrooms are coated and cook for 2 minutes or until the butter is melted.

In a large pan add the other tbsp of oil, ginger, garlic and hoisin and stir until combined. Place the halved bok choy face down in the liquid and turn the heat on to medium-high. Cook for 4 minutes, gently moving around every minute. Flip the now caramelized bok choy and add ½ cup of water. Cook for 2 more minutes until most of the liquid is absorbed and the bok choy is tender. Turn off the heat and add the lemon juice.

Serve the mushrooms and bok choy over your grain of choice with avocado slices, chopped scallions and hot sauce.

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Kale Salad with Roasted Tofu and Crispy Shallots Ingredients Salad: • • • • • • • • • • •

1 large bunch curly kale, destemmed and chopped 14-oz package extra firm tofu, pressed and cubed ½ butternut squash, peeled and cubed 1 green apple, diced ½ cup vinaigrette* 1 tsp garlic powder 1 tsp onion powder 1 tsp paprika 2 tbsp EVOO 2 tsp salt 1 ½ tsp black pepper

Shallots: • 1 large shallot, peeled and sliced/mandolined • ½ cup buttermilk • ½ cup flour • 1 tsp salt • 1 cup canola oil (for frying) Directions Preheat the oven to 400 degrees. In a large bowl, massage the kale until tender, about 1 minute, and set aside.

In a mixing bowl, toss the tofu in 1 tbsp olive oil, ½ tsp black pepper, 1 tsp salt, onion powder, garlic powder and paprika. In another bowl, toss squash with remaining salt, pepper and olive oil. On a large baking sheet, spread tofu over one half and squash over the other. You can also do this on two separate, smaller baking sheets. Bake the tofu for 10 minutes and then flip. After 10 more minutes remove the tofu and set aside, then flip the squash and continue cooking for an additional 10 minutes. In total: 20 minutes for tofu, 30 for squash.

While roasting, prepare the shallots. Heat the canola oil in a pot or pan over medium. In a small bowl, add the shallots and buttermilk, making sure the shallots are coated. Combine the flour and 1 tsp salt in another bowl. Transfer the shallots from the buttermilk to the flour mixture, coat and then place in the hot oil. Cook in batches for 12 minutes, or until golden brown. Transfer the shallots to a paper towel or cooling rack to drain excess oil and sprinkle with salt while still warm.

Add chopped apples to the kale and mix in the vinaigrette. Top salad with roasted tofu, squash and crispy shallots.

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Butternut Squash and Sage Pasta Ingredients • • • • • • • • • • • • •

8 oz uncooked pasta ½ large butternut squash (about 3 cups), peeled and cubed 1 shallot, sliced 3 cloves garlic, minced 2 ½ cups vegetable broth* 3 sprigs fresh thyme, picked 20-25 leaves fresh sage ½ cup heavy cream ⅓ cup parmesan, grated 4 tbsp salted butter 1 tbsp EVOO ½ tsp salt 1 tsp black pepper

Serve with: • Fresh sage • Arugula • Toasted pepitas Directions Cook pasta to al dente in heavily salted water according to package instructions; reserve 2 tbsp of pasta water before straining and set aside.

In a large pan, add the cubed squash, olive oil, shallot and garlic and sauté over medium-high heat. Once the squash has developed a sear and the shallot and garlic are browning, turn the heat to medium-low and add the butter, thyme, sage, salt and pepper. Stir until the butter is melted and then add the vegetable broth. Cover the pan with a lid and let simmer for 15 minutes. Check to see if the squash is completely cooked, you want it to be mushy and melting into the sauce. If necessary, place the lid back on and let cook for another 10 minutes. When squash is cooked, add the cream and whisk into the sauce until it is fully incorporated. Turn off the heat, add the pasta, pasta water and parmesan and stir.

Serve with some arugula, fresh sage or toasted pepitas.

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Salmon in a Lemon-Caper Cream Sauce Ingredients • • • • • • • • • • • • •

Two 5-oz skinless salmon filets ½ white onion, sliced root to end 4 cloves garlic, minced ½ cup white cooking wine 1 cup vegetable broth* ¾ cup heavy cream 3 tbsp salted butter 2 tbsp capers 1 lemon, juiced 1 tsp lemon zest 1 tbsp EVOO 1 ½ tsp salt 2 tsp black pepper

Serve with: • Rice pilaf • Lemon wedge Directions Rinse and pat dry the salmon filets. Mix 1 tsp of salt and 1 tsp of pepper and season the filets evenly on both sides.

In a large pan, heat the oil and 1 tbsp of butter over medium-high. Once the pan is hot, add the filets and sear for about 4 minutes, then flip and cook for 2 ½ more.

Remove the cooked fish from the pan and set aside, covering with foil or a lid. Do not rinse or wipe down the pan. Turn the heat down to medium and add the onions, garlic and remaining butter and let cook for 3 minutes, then add the wine to deglaze. Stir and add the broth, lemon juice, lemon zest, capers and remaining salt and pepper. Add the cream, stir and let simmer for 5 minutes. Turn the heat off, add the filets back to the pan and lightly baste with the liquid.

Serve with rice pilaf or your grain of choice and a lemon wedge.

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Roasted Tomatoes with Pesto Couscous Ingredients • • • • • • • • • • •

1 ½ cups uncooked pearl couscous ¼ cup pesto* 2 cups balsamic vinegar 3 large heirloom tomatoes, sliced thick 3 cloves garlic, minced ½ tbsp dried oregano ½ tbsp dried basil 1 tsp granulated sugar ½ cup EVOO 2 tsp salt 2 tsp black pepper

Directions Preheat the oven to 450 degrees. In a small pot, simmer the balsamic vinegar and sugar over low heat until it reduces to half, about 20 minutes.

Gently toss the tomatoes with the olive oil, balsamic, garlic and dried seasonings.

Place the tomatoes on an unlined baking sheet, pouring the excess marinade on top, and cook for 20 minutes.

Cook couscous according to package instructions, let cool for a few minutes and mix in pesto. Spoon pesto couscous onto the tomatoes and drizzle on the balsamic reduction. Top with fresh basil.

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Rice and Spring Vegetable Soup Ingredients • • • • • • • • • • • • • • •

1 ½ cups uncooked white rice 3 cups curly kale, destemmed and chopped 1 cup frozen green peas 1 leek, white and light green parts only, thinly sliced/mandolined 3 carrots, peeled and chopped 3 celery stalks, chopped 1 white onion, diced 3 cloves garlic, minced 3 cups vegetable broth* ½ lemon, juiced 1 tsp lemon zest 1 tsp red pepper flakes 2 tbsp EVOO 2 tsp salt 1 tsp black pepper

Serve with: • Parmesan • Fresh parsley Directions In a large pot, add the olive oil, garlic, onion and leek and sweat over low heat until fragrant. Add the carrots, celery, salt, pepper, lemon juice, lemon zest and red pepper flakes and cook (stirring often) for 5 minutes. Turn the heat to medium, add the broth, 6 cups of water and rice; stir and cover the pot. Cook on medium for 20 minutes.

In a separate pot, blanch the kale and peas (scald for 3 minutes then strain and place in an ice bath) and set aside.

After the 20 minutes, strain the kale and peas and add to the soup; let warm through. Ladle into a bowl and top with parmesan and parsley.

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Corn and Bean Salad with Avocado-Tomatillo Dressing Ingredients • • • • • • • • • • •

1 cup uncooked quinoa 3 ears of corn, shucked 8-oz can black beans, drained and rinsed 1 small orange bell pepper, diced 10 cherry tomatoes, halved ½ cucumber, peeled and diced ¼ cup pickled red onions 1 cup avocado-tomatillo dressing* 3 limes, juiced 1 tsp salt 1 tsp black pepper

Serve with: • Protein of your choice • Mixed greens • Fresh cilantro Directions Cook quinoa according to package instructions. Cover with a wet tea towel or paper towel and refrigerate until you are ready to serve. Bring a large pot of water to a boil and add the ears of corn; cook for 6-7 minutes. Remove corn from the pot and let cool, then shave off kernels with a sharp chef’s knife. In a large bowl, combine the corn, black beans, tomatoes, cucumber, bell pepper and pickled onions. Stir in the lime juice, salt and pepper.

Spoon the bean and corn salad onto the quinoa and drizzle (heavily) with the spicy avocado-tomatillo dressing and add a few extra sprigs of cilantro.

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Greek-Style Orzo-Stuffed Peppers Ingredients • • • • • • • • • • • • • •

3 large red peppers, halved and insides cleaned 1 cup uncooked orzo 15-oz can white beans, drained and rinsed ½ cup kalamata olives, pitted and halved 6.5-oz jar artichoke hearts, rinsed and chopped ¼ red onion, diced 1 ¼ cup feta cheese crumbles ¼ cup fresh parsley, chopped 1 lemon, juiced 1 tsp white or regular balsamic vinegar 1 tsp red pepper flakes 1 tbsp EVOO 2 tsp salt 1 tsp black pepper

Directions Preheat the oven to 400 degrees. Place halved peppers face up on a large baking sheet and drizzle evenly with olive oil and 1 tsp of salt. Rub the oil over the entire pepper with a brush, paper towel or your hands. Bake for 30 minutes.

Cook orzo pasta to al dente according to package directions, strain and add to a large mixing bowl. Add the beans, olives, artichokes, onion, parsley, lemon juice, balsamic, red pepper flakes, remaining salt and pepper and 1 cup of the feta cheese and mix. Remove the peppers from the oven and stuff with the orzo mixture, patting down into the pepper’s creases and piling on top. Cover with the remaining feta cheese and bake for another 10 minutes.

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Veggie Coconut Curry Ingredients • • • • • • • • • • • • • • • • • • •

1 large gold potato, peeled and diced 3 medium carrots, peeled and chopped ¼ head cauliflower, chopped 1 cup okra, chopped ½ white onion, diced 3 cloves garlic, minced 1-inch piece ginger, peeled and grated 20-oz can crushed tomatoes 13.5-oz can coconut milk 1 tbsp red curry paste 1 tbsp curry powder ½ tbsp coriander seeds 1 tsp cumin 1 tsp turmeric ½ tsp chili powder ½ tsp cayenne pepper 2 tbsp vegetable oil 1 tsp salt 1 tsp black pepper

Serve with: • Basmati rice • Naan • Cucumber salad • Fresh cilantro Directions In a large pan, add the vegetable oil and coriander seeds and heat over mediumlow. Toast the seeds until they are fragrant (about 5 minutes), being careful not to burn them.

Add the onions, garlic, ginger, okra, potatoes, carrots and cauliflower to the pan and turn the heat up to medium. Stir and sauté until just tender, about 6 minutes. Add the spices, coconut milk, tomatoes and ½ cup of water; stir and simmer, covered, for 10 additional minutes.

Serve the curry with fresh cilantro, basmati rice and naan.

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Cajun Shrimp Pasta Ingredients • • • • • • • • • • • • • • • • • • • • •

9 oz uncooked pasta 1 lb raw shrimp, cleaned and deveined 1 tomato, diced 1 head broccoli, florets only, chopped 1 green squash, chopped ½ cup frozen green peas ½ small red onion, diced ½ orange bell pepper, sliced ½ red bell pepper, sliced 4 cloves garlic, sliced ½ cup vegetable broth* ½ cup heavy cream ⅔ cup parmesan cheese, grated 1 tsp paprika 1 tsp chili powder ½ tsp cayenne pepper ½ tsp cumin 1 tbsp vegetable oil 1 tbsp EVOO 1 tsp salt 1 ¼ tsp black pepper

Directions Blanch the broccoli and peas (scald for 3 minutes in boiling water then strain and place in an ice bath) and set aside. Cook the pasta in heavily salted water according to package instructions, strain and set aside. In a large mixing bowl, combine the shrimp with 1 tbsp of vegetable oil, ½ tsp of salt, ¼ tsp of black pepper, the cumin, paprika, chili powder and cayenne pepper and toss until evenly coated.

In a pan over medium-high heat, pour in the shrimp mixture and cook for 1 minute on each side, then remove from the pan, set aside and cover with foil or a lid. In the same pan, turn the heat down to medium and add the olive oil, onion, garlic, bell peppers, tomatoes and squash and sauté until tender, about 4 minutes. Strain the broccoli and peas and add to the pan. Pour in the vegetable broth and heavy cream and stir until combined. Re-add the cooked shrimp and pasta. Turn off the heat, sprinkle in the parmesan cheese and toss until pasta is fully coated.

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Sesame Tuna with Blistered Shishitos Ingredients • • • • • • •

Two 6-oz tuna filets 8 oz shishito peppers ½ cup sesame seeds ½ cup low-sodium soy sauce 1 tbsp sesame oil 1 ½ tbsp vegetable oil 1 tbsp coarse salt

Sauce: • • • • • • • • •

1-inch piece ginger, peeled 1 clove garlic 2 ½ tbsp soy sauce 1 tsp miso paste 1 tbsp hoisin ½ tbsp chili paste 1 tsp sesame oil ¼ tsp fish sauce ½ tsp rice vinegar

Serve with: • White rice or sushi rice Directions Rinse and pat dry the tuna filets and then place them in a shallow dish with the soy sauce; let marinade for 30 minutes, flipping over once halfway through.

In a food processor or blender, combine all of the sauce ingredients and puree until smooth; set aside.

In a large mixing bowl, toss the shishito peppers in the salt and sesame oil until coated. Over medium heat, sauté the peppers in a large pan until blistered and tender, about 10 minutes.

Pour the sesame seeds onto a plate. Remove the filets from the marinade and press into the seeds until coated. Flip and coat the other side as well. Heat ½ tbsp of vegetable oil in a large pan over medium-high heat. Once the pan is hot, add the filets and sear for 2 minutes, then flip and cook for 1 ½ more. Remove the tuna and place on a clean cutting board to rest for at least 10 minutes. When you are ready to plate, thinly slice the tuna against the grain.

If serving with rice, spoon into a bowl and top with slices of tuna, shishito peppers and a few spoonfuls of sauce.

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Falafel with Beet Hummus and Easy Tzatziki Ingredients • • • • • • • • • • • • • •

2 ½ cups dried chickpeas, soaked in water and 1 tsp of baking soda for 24 hours, drained and patted dry (about 3 cups when completed) 1 cup parsley leaves ½ cup fresh dill weed ½ cup fresh cilantro leaves 1 yellow onion, chopped 10 cloves garlic 1 cup flour 1 tbsp coriander (I like ½ tbsp ground, ½ tbsp seeds) 1 tbsp cumin ½ tsp cayenne pepper 1 tsp baking soda 1 tbsp salt 1 tbsp black pepper 2 cups canola oil (for frying)

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Beet Hummus: • 1 small beet, boiled and peeled • 15.5-oz can chickpeas, drained • 5 cloves garlic • 1 lemon, juiced • 2 tbsp tahini • ¼ tsp cayenne pepper • 1 tbsp EVOO • ½ tbsp salt • ½ tbsp black pepper Tzatziki: • 5.3-oz container plain Greek yogurt • ¼ cup cucumber, peeled and finely diced • 1 tbsp fresh dill weed, finely chopped • 1 tbsp chives, chopped • ¼ tsp garlic powder • ¼ tsp onion powder • ¼ tsp salt • ¼ tsp black pepper Serve with: • Jasmine rice • Romaine lettuce • Tomatoes • Pickled red onions* • Jalapenos • Toasted pita Directions In a food processor, blend the falafel ingredients until finely chopped but not smooth. Form falafel mixture into balls and set onto a baking sheet (makes 10-12). Press the balls down with the palm of your hand or another flat surface so that they form very thick patties, this will help them cook through without burning the outside. Place the tray in the freezer for an hour.

Add the hummus ingredients to a food processor and puree until smooth.

Refrigerate until ready to serve.

Combine all of the tzatziki ingredients in a small bowl and mix. Refrigerate until ready to serve.

In a large pan, add the canola oil and turn the heat to medium. In a mixing bowl, add the flour and a pinch of salt. Remove the falafel from the freezer and toss the patties in the flour mixture so that they are coated. When the oil is hot, add the patties a few at a time so as to not crowd the pan and cook for 2 minutes on each side. Remove them and place on a paper towel or cooling rack to drain excess oil.

Serve the falafel and sauces with rice, veggies and pita for a complete meal.

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Caesar Salad with Polenta Croutons Ingredients • •

1 large head romaine lettuce, chopped ½ red onion, sliced/mandolined

Croutons: • 1 cup cornmeal • ¼ cup parmesan, grated • 1 tbsp unsalted butter • ½ tsp dried basil • ½ tsp dried oregano • ½ tsp onion powder • ½ tsp garlic powder • 2 tsp olive oil • 1 tsp salt • 1 tsp black pepper Caesar Dressing: • ⅓ cup parmesan, grated • 4 tsp anchovy paste • 4 tbsp mayonnaise • 3 cloves garlic • 1 lemon, juiced • ½ tbsp lemon zest • 1 tbsp Dijon • 1 tsp Worcestershire sauce • ½ tsp pepper Directions In a medium pot, bring 4 cups of water to a boil and stir in the cornmeal. Add in all of the crouton ingredients except for the butter, parmesan and oil and whisk until there are no lumps. Turn the heat to low and cover the pot with a lid. Cook for 25 minutes, stirring often. Turn the heat off, add the butter and parmesan and stir until melted. Line a small cookie sheet with parchment paper and pour the cooked polenta onto the surface, spreading out evenly with a spatula. The mixture should be about ½inch thick throughout, thinning toward the edges. Place in the refrigerator for at least 2 hours.

In a food processor or blender, combine all of the dressing ingredients as well as 1 tbsp of water and puree until smooth. Place in the refrigerator until ready to serve.

Preheat the oven to 400 degrees. Remove the polenta from the refrigerator and peel away from the parchment paper; set on a clean, flat surface. Trim the thinner edges off the polenta sheet until it forms a fairly even rectangle. Slice the polenta into small cubes and toss in a mixing bowl with the olive oil. Spread over the same baking sheet with no parchment paper and cook for 15 minutes. Remove, flip and bake for 10 more, then let cool.

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In a large mixing bowl, combine the romaine lettuce, red onions and your preferred amount of dressing. Top with the polenta croutons and any extra toppings you like.

_______________________________________________ Gina’s Steak and Veggie Soup Ingredients • • • • • • • • • • • • • • • • • •

1.5 lbs stew beef, pieces sliced in half uniformly 2 celery stalks, chopped 2 large carrots, peeled and chopped 1 large russet potato, peeled and diced ½ head small green cabbage, chopped ½ large white onion, diced 14.5-oz can stewed tomatoes 4 cloves garlic, minced 1 cup vegetable broth* 1 tbsp tomato paste ½ tbsp dried basil 1 bay leaf 1 tbsp dried oregano 1 tsp dried dill weed 1 tsp red pepper flakes 2 tbsp EVOO ½ tbsp salt ½ tbsp pepper

Directions This recipe is inspired by my mom.

In a large pot over medium-low heat, add the olive oil, onions, garlic, carrots and celery and sweat for 5 minutes. Add the beef, tomato paste, salt, pepper and dried spices (except for the bay leaf), stir and sear for 2 minutes until beef is browned but still very rare.

Turn the heat to medium and add the can of tomatoes along with 3 canfuls of water. Add the potatoes, cabbage, vegetable broth and bay leaf. Stir, cover and let simmer for 20 minutes until vegetables are cooked and the beef is still tender.

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Butter-Basted Scallops with Lemony Rainbow Chard Ingredients • • • • • • • • • •

10 dry scallops, cleaned 2 bunches rainbow Swiss chard, chopped (stems included) ½ white onion 1 lemon, juiced ½ tbsp lemon zest 3 tbsp salted butter 1 tbsp vegetable oil 1 tbsp EVOO 2 tsp salt 2 tsp black pepper

Serve with: • Spaghetti Directions In a large pot, add the onion and olive oil and sauté over medium heat until fragrant. Add the Swiss chard and stir. After a few minutes, the chard should wilt and decrease in size quite a bit. Add 1 tsp of salt and 1 tsp of pepper as well as the lemon juice and zest. Stir and let simmer, covered, for 3-5 minutes.

Make sure the muscles have been removed from the scallops and rinse and pat them dried with a paper towel. Mix the remaining salt and pepper and season both sides of the scallops evenly. In a large pan add the vegetable oil and turn the heat to high. Once the oil is hot, add the scallops to the pan — if necessary, in batches of 5 to prevent steaming — and sear for 2 minutes. Flip the scallops and add the butter to the pan. Sear for 2 more minutes, using the melted butter for basting.

If you are serving with spaghetti, layer the Swiss chard on top of the pasta, and place the seared scallops on top of the chard.

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