Spicy Corn Chowder
Add the reserved whole corn kernels from the fridge. Cook stirring for another 5 minutes, gently smashing some of the potatoes against the side of the pan as you go to thicken the soup.
Beetroot Lentil Salad Bowl
In a bowl, put the diced beets, scallions, and chopped mint. Drizzle over the olive oil and rice vinegar. Sprinkle with a little sea salt. Toss together. Set aside.
Mediterranean Kale Salad
Although Tuscan kale is the most tender, you can use any kale varietal to make this salad as long as the tough stems are stripped away and the leaves thinly sliced.
Creamy Aubergine and Peanut Curry
If using dried curry leaves add them in with the tomatoes in step 4.
Cream of Cauliflower Soup
Liquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.
Eggplant Polpettone
Looking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.
Sauteed Rainbow Chard
Meanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.
Pan Glazed Tofu
Pan glazed tofu is my new fave. It gives plain tofu a richness of flavor I hardly thought possible.
Kale Braised with White Wine
It’s hard to think of sturdy, healthy kale as a festive dish but Kale braised in white wine is simply delicious. Cooked this way, this healthy, nutritious green is a far cry from the rough way it often gets treated in the kitchen, overcooked, underseasoned, and underloved. Not here!
My Roasted Brussels Sprouts
Add EVOO to a large bowl. Tip in the halved Brussels sprouts and quartered shallots. Sprinkle with salt. With your hands mix the vegetables together with the oil until coated.