CARROT CILANTRO PASTA

  1. Wash 4-6 carrots then steam or boil until tender, about 20 minutes. Using a food processor, blend carrots until smooth, then add 5 oz cream cheese or chevre, process until incorporated. Add 1 tbsp sesame oil.
  2. Cook pasta according to package directions, until al dente. Reserve 1 cup of pasta cooking water when you drain your pasta.
  3. Toss cooked pasta with the carrot sauce, adding a little pasta water to thin the sauce to the desired consistency. Garnish with ½ cup fresh cilantro and 3 tbsp sesame seeds.

QUICK-SAUTEE BOK CHOY

  1. Start with crushed garlic, ginger, and a teaspoon of canola oil.
  2. Sautee one minute, then add halved baby bok choy (add some mustard greens or thinly sliced radish or carrots from last week!).
  3. Stir rapidly, cooking only 3-5 minutes. Season with salt, pepper, and a drizzle of sesame oil.

HEALTHY OVEN FRIES

  1. Place baking sheet in 450°F (230°C) oven for 5 minutes or until hot.
  2. Meanwhile, cut three potatoes lengthwise into 12 wedges each; place in bowl and toss with ¾ tsp chili powder and ¾ tsp paprika. Sprinkle with 1 tbsp vegetable oil; toss.
  3. Bake in single layer on baking sheet for 15 minutes; turn and bake for 15 to 18 minutes or until crisp and golden brown. Sprinkle with salt to taste.

ROASTED BEETS WITH CILANTRO VINAIGRETTE

  1. Wash and dry beets. Rub beets with oil and sprinkle with coarse salt. Cover tightly with foil and roast 50-60 minutes, until beets are tender. Cool slightly, then peel, rubbing with a paper towel or clean rag. Cut beets in half.
  2. To make the cilantro vinaigrette, combine ½ cup of cilantro (chopped), 4 scallions or half a shallot (finely chopped), 2 tbsp lemon juice, ad 2 tbsp olive oil.
  3. Toss beets in the vinaigrette, then serve over baby greens, sprouts, spinach, or the grain of your choice.

WARM QUINOA, SHIITAKE, AND SPINACH SALAD

  1. Heat broiler, and set rack 4 inches from the heat. In a small bowl, whisk together ½ cup red wine vinegar, 3 tbsp olive oil, 1/2 tsp salt, ¼ tsp pepper.
  2. On a large rimmed baking sheet, toss the shiitake mushrooms with half the dressing (reserve the rest) and broil, tossing occasionally for 20-25 minutes. Meanwhile, cook ¾ cups quinoa according to package directions.
  3. Place half a bunch of spinach (washed and dried) in a large bowl. Add hot mushrooms, quinoa, and reserved dressing. Toss to combine and wilt spinach. Top with 4 ounces of crumbled feta and serve.

QUICK-PICKLED BEETS

  1. Steam 3-4 beets, cool, then slice to ½ inch thick.
  2. Slice one quarter of an onion. Combine onion, ½ cup red wine vinegar, 2 tbsp sugar, 1 cinnamon stick, 4 peppercorns and 2 cloves in a large saucepan. Bring to a boil.
  3. Simmer for 5 minutes, and add beets. Transfer to a bowl to marinate for 30 minutes.

CRUMBLE STUFFED APPLES

  1. Cut out the core of two apples, leaving the apple whole (sort of like carving a pumpkin). Slice a little apple off the bottom, so that the apple sits flat.
  2. Make the crumble using your recipe of choice. Place apples in a baking dish and stuff the apple cavity with crumble.
  3. Bake for 45 minutes, until the apples are fork tender. Serve with vanilla yogurt for a healthy treat!

POTATO ONION SOUP

  1. Slice two leeks into thin inch slices. Sautee in butter or oil until translucent.
  2. Add 2 tablespoons of flour, stir to combine. Add three cups of potatoes, diced, and a sprig or two of thyme.
  3. Add enough water to cover potatoes, simmer until potatoes are soft. Puree or leave chunky. Garnish with milk, cream, sour cream, and fresh herbs.