Grilled Halloumi Salad with Peach, Corn, Avocado, and Arugula

This is the perfect summer salad! Not only does it just take 10-15 minutes to make, but it’s colorful, flavorful, and highlights some of summer’s delicious produce. I also can’t get enough of the salty/sweet combo of the halloumi with the peaches. Serve this alongside some grilled chicken or fish for an easy summer meal :)

Ingredients (serves 2):

• 2 cups arugula

• 4-6 oz halloumi cheese, cut into 1/4 inch slices

• 2 ears of corn, steamed and cut off the cob

• 1 peach, sliced

• 1 avocado, diced

• 1/4 cup fresh basil, chopped

• 1 tbsp avocado oil

• 2-3 tbsp olive oil

• 1-2 tbsp balsamic

Directions:

• Coat halloumi in avocado oil and grill on a grill or grill pan for 2 minutes per side

• Add all ingredients to a salad bowl, toss with olive oil and balsamic

Easy Red Lentil Curry

While we were in Yosemite last week, I ordered a red lentil curry one night for dinner and it was such a satisfying meal. Hearty, flavorful, comforting. I decided to try to recreate this dish in a really simple way. I didn't add too many veggies to the actual curry, but I served it with some easy steamed broccoli for some added nutrients and color. This is a really hearty vegetarian dish that comes together quickly!

Ingredients:

(serves 4)

• 1 yellow onion, diced

• 3 cloves garlic, minced

• One 1-inch piece of ginger, minced or grated

• 1 1/2 cups red lentils, rinsed

• 1 1/2 tbsp red curry paste

• 2 tsp coconut oil

• 1 can full-fat coconut milk

• 1 15-oz can crushed tomatoes

• 2 cups veggie broth (or chicken broth)

• Salt to taste

Directions:

• Over medium heat, heat the coconut oil in a large saucepan. Add in the onions and a pinch of salt. Saute for 5 minutes and then add the garlic and ginger. Saute for 2 more minutes.

• Stir in the curry paste for just about 30 seconds, until veggies are coated and it's starting to become fragrant.

• Add in the lentils, crushed tomatoes, coconut milk, and broth. Bring to a boil and then reduce to a simmer with the lid off for 20-25 minutes, until lentils are tender. Be sure to stir every so often so nothing sticks to the bottom

• Taste and add salt or a bit more curry paste if needed.

• Serve with rice and a green veggie of your choice!

Spring Pea Hummus Spread

This spring hummus is bright in color and flavor! It’s made from a few simple ingredients and all you need to do is blend them together. Spread it on toast for an easy lunch — maybe top it with some crumbled goat cheese or crispy prosciutto too :) You can also serve this with veggies and crackers for a tasty appetizer!

Ingredients:

• 1 cup frozen peas, thawed

• 1 15 oz. can chickpeas, rinsed and drained

• 1/4 cup olive oil

• 2 tbsp lemon juice

• 1 clove of garlic, minced

• 1-2 tbsp water

• 1/4 tsp salt

Directions:

• Combine all ingredients in a blender or food processor and blend until smooth. If needed, add a few splashes of water to help create a smoother consistency.

Curried Sweet Potato and Chickpea Soup

This is one of the lunches featured on my “Work From Home” Lunch Series! Many clients of mine struggle to find lunches that are filling, satisfying, healthy, and NOT BORING. This is one of my favorites, especially in the winter months. Make a batch and have it for a few lunches during the week. You can always bulk it up by adding some quinoa, chicken, or shrimp. You can also make swaps depending on what you have — any roasted root veggie will be great and you can try chard or kale in place of spinach. This is more of a guide than an exact recipe you need to follow!

Ingredients:

• 1 large sweet potato, cubed and roasted

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1-inch piece of ginger, minced

• 1 can chickpeas, drained and rinsed

• 3 large handfuls of spinach

• 3 cups chicken broth (or vegetable broth)

• 1 can of full fat coconut milk

• 1 tbsp coconut oil

• 1 tbsp curry powder or curry paste

• Salt and pepper to taste

• Lime wedges for garnish and to squeeze on top

Directions:

• Add coconut oil to a pot over medium heat. Add in onion and a pinch of salt and cook (stirring occasionally) until softened (about 5-10 min)

• Add in ginger and garlic and cook until fragrant (about 2-3 minutes)

• Add curry powder and stir for 30 seconds before adding in the chicken broth and coconut milk.

• Once hot, add in the pre-roasted sweet potatoes, chickpeas and spinach and cook until the spinach is wilted

• Taste and add salt and pepper if needed before eserving

Lamb Meatballs with Greek Yogurt Sauce

I am a big fan of meatballs, and became even more of a fan when I started cooking for my daughter, Emery. One of the easiest ways to feed her meat was by making mini burgers or meatballs. I also found that it was a great way to introduce her to different herbs, spices, and flavors. She LOVED all varieties but lamb was her favorite! I make a big batch of these meatballs (salt omitted for Emery) and keep them in the freezer for quick and easy meals! Another option is to add in about 1/4 cup of crumbled feta cheese (if doing so, reduce salt to 1/4 tsp).

Ingredients:

(Makes around 20 meatballs)

• 1 lb ground lamb

• 1/4 cup parsley, chopped

• 1 egg, beaten

• 3 cloves of garlic, minced

• 1 small yellow onion, diced

• 1 tsp ground cumin

• 3/4 tsp kosher salt

• 1/2 tsp pepper

• 2 tsp olive oil to drizzle on top

For the sauce:

• 3/4 cup plain Greek yogurt

• 1/4 cup of fresh mint leaves, chopped

• 1 garlic clove, minced

• 1/2 lemon, juiced and zested

• salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F and line a baking tray with parchment paper (you might need two)

• In a mixing bowl, combine all ingredients for lamb meatballs (except for the olive oil). Using hands is best. Then roll mixture into about 20 meatballs.

• Place meatballs on the parchment paper-lined baking tray and drizzle with olive oil.

• Bake for 15-20 minutes, or until cooked through

• While meatballs cook, mix together all sauce ingredients in a bowl.

• Serve meatballs on top of sauce and enjoy

Crab Cakes (with almond flour)

I’m feeling very fortunate to be spending most of this summer in Maine - and we have really been embracing the seaside cuisine - lobster and crab have become a part of our regular diet. The other day we had very little in our fridge for dinner, except for crab, some salad greens, avocado and some tomatoes. These crab cakes came together in no time, but they were so fresh and delicious. I baked them but you can also pan sear them for that extra crisp crust. Enjoy these over greens with a good squeeze of lemon juice, some olive oil and sea salt and it’s the perfect meal!

Ingredients:

(Makes 6 crab cakes)

• 1 lb of fresh, lump crab meat

• 1 egg, beaten

• ½ cup almond flour

• ¼ cup parsley, chopped

• 1 tbsp Dijon mustard

• Juice from ½ a lemon

• ½ tsp salt

• ¼ tsp pepper

Directions:

• Preheat oven to 450 degrees

• Grease a baking sheet with olive oil, avocado oil, or butter

• Drain your crab meat and put into a large bowl. Add in all other ingredients and mix until well combined. 

• Form 6 crab patties and place them on the baking sheet. Drizzle the tops with olive oil. 

• Bake for 12 minutes

Note: Alternatively, you can pan sear for 3-4 minutes per side in olive oil, avocado oil, or butter over medium heat

Greek Turkey Burger with Tzatziki Sauce

I used to hate turkey burgers because I thought they were so bland and boring. So I tried spicing things up and adding in lots of delicious Mediterranean flavors to these patties and they were honestly so delicious. Serve these with a big spoonful of tzatziki sauce alongside some roasted sweet potato “fries” and a side salad and you have your perfect, easy summer meal.

Ingredients:

• 1 lb ground turkey

• ⅓ cup crumbled feta cheese 

• ⅓  cup finely chopped red onion 

• 1 teaspoon dried oregano

• ½ tsp salt

• ¼ tsp pepper

For the tzatziki sauce:

• 1 cup plain Greek yogurt (I prefer 2%)

• 1 medium cucumber, grated

• 2 tbsp lemon juice

• 1 tbsp olive oil

• 1 tbsp fresh dill, minced

• 1 clove garlic, minced

• ¼ tsp salt

• Pinch of black pepper

Directions:

• Add all turkey burger ingredients to a mixing bowl and combine with your hands

• Shape into four patties

• Cook on a grill or stovetop over medium heat for 4-5 minutes per side (or until internal temperature is 165°F)

• To make the tzatziki sauce, place the grated cucumber on a paper towel and squeeze out the excess water. Mix it with the Greek yogurt, lemon juice, dill, garlic, salt, and pepper.

Citrus and Avocado Grilled Shrimp

I love cooking with shrimp because it feels so elegant, but it takes so little time to prepare. I used oranges for this, but to be completely honest, while the flavor was great, about half of the oranges fell off while grilling. A great substitute for the orange slices would be pineapple chunks! They’re sturdier, but they still add a nice sweet flavor.

Ingredients:

Skewers made - off to the grill

(serves 2)

• ½ lb large shrimp, peeled and deveined

• 1 orange

• 1 ripe avocado, cut into bite-sized chunks

• 4 tbsp olive oil

• 2 tbsp chopped fresh basil

• 1 tsp red wine vinegar

• Juice from 1/2 a lime

• Salt and pepper to taste

Directions:

• Zest the orange and set the zest aside

• Peel and cut the orange into segments (like this). Then squeeze the juice into a small bowl.

• To that bowl, add the orange zest, 2 tbsp olive oil, chopped basil, 1 tsp red wine vinegar, the juice from 1/2 a lime, and a pinch of salt and pepper to the bowl. Mix until combined and then set aside.

• Preheat your grill to medium-high heat (or use a grill pan on the stove top)

• Assemble skewers with one shrimp, followed by an avocado chunk, an orange chunk, and then another shrimp. Aim for 3 shrimps per skewer. Sprinkle with salt and pepper and drizzle with remaining 2 tbsp of olive oil

• Grill skewers for about 2 minutes per side or until shrimp are pink and opaque.

• Remove from heat and serve with dressing drizzled on top

Super Simple Baked Chicken Thighs

This recipe was actually created as I was preparing some chicken for Emery. I wanted her first exposure to chicken to be flavorful, not bland. I also wanted it to be quick and easy for me to prepare! If you’re making this for your babies or toddlers, just limit the salt on their chicken pieces. For me, I loved having this chicken sliced on top of greens for lunch. Filling, flavorful, and healthy!

Ingredients:

Emery enjoying her chicken, with roasted sweet potatoes and pureed black beans!

• 4 boneless, skinless chicken thighs 

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp onion powder

• 1/2 tsp salt

• ¼ tsp pepper

Directions:

• Bring chicken out of the refrigerator 20-30 minutes before cooking

• Preheat oven to 400 degrees F

• In a bowl, combine garlic powder, cumin, onion powder, salt and pepper. Mix to combine. Add chicken thighs and olive oil and mix until chicken is covered in spices.

• Bake chicken thighs on a baking dish for 20-30 minutes (thin pieces should only take 20 minutes), or until the internal temperature is 165 degrees F. Let the chicken rest for a few minutes before serving.

Parsnip and Leek Soup

This soup is so simple to make - you only need a few ingredients, but it is packed with flavor! It’s perfect as a first course at dinner or for a cozy, comforting lunch. You can really substitute any roasted root vegetable here - or you can get creative and try a combination, like parsnip and carrot or celery root. If you’re feeling extra adventurous, try adding in some herbs like rosemary or thyme! TIP: Roast the veggies well in advance if you’re short on time. Whenever I have a free 10 minutes these days, I will roast my vegetables for that night’s dinner or for soups - then everything else can come together so quickly :)

Ingredients:

• 8-10 medium-sized parsnips, peeled and cut into matchsticks

• 3 leeks, cleaned, white and pale green parts only, sliced lengthwise and then into 1/4-inch slices

• 1/2 yellow onion, diced

• 4 cups chicken broth

• 3 tbsp olive oil

• Salt and pepper to taste

Directions:

• Preheat oven to 400 degrees F

• Toss parsnips with 2 tbsp olive oil and salt and pepper. Roast on a baking sheet for 30-35 minutes or until easily pierced with a fork.

• Meanwhile, sauté the leeks and onion over medium heat with the remaining olive oil and a pinch of salt. Stir frequently and cook until tender, around 8-10 minutes.

• Add roast parsnips, cooked leeks and onions, and chicken broth to a blender and blend until smooth. If needed, add in water or more chicken broth to thin out the soup. 

Fennel, Orange, and Avocado Salad

This bright and colorful salad is as flavorful as it is beautiful! It also takes 5 minutes to prepare - an added bonus. I personally love serving this with a hearty, winter meal like a stew or pasta. The tang from the citrus and creamy avocado provides perfect balance for a heavier main course. Or top this with chicken and/or nuts (toasted almonds, pistachios, and pine nuts would be a great addition) for a satisfying lunch!

Ingredients:

(serves 4)

• 2 large handfuls of arugula

• 1 head of radicchio, sliced thin

• 1 fennel bulb, sliced thin

• 2 oranges, peeled and sliced in rounds

• 1 avocado, sliced

For the dressing:

• ¼ cup extra-virgin olive oil

• 2 tablespoons lemon juice

• ½ teaspoon Dijon mustard

• Salt and pepper to taste

Directions:

• Whisk together the dressing ingredients. Toss it with the arugula and radicchio and place in a serving bowl/dish. (You may not need all the dressing - you can always save the extra)!

• Top with sliced fennel, orange, and avocado and serve!

Easy Turkey Chili

Not my best photo! Also, this should have simmered for 5 minutes longer to thicken but I was in a rush :) Still super tasty though!

This is the simplest recipe for turkey chili! I’ll make a big pot and then have it for lunches throughout the week. It’s hearty, filling, delicious - and it comes together so quickly! Pictured is a cornbread recipe I was testing out too. That still needs some work :)

Ingredients:

• 2 teaspoons olive oil

• 1 ½ yellow onion, diced

• 2 pounds ground turkey 

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 1 tbsp garlic powder

• 2 (28-ounce) can crushed tomatoes

• ¾ cup chicken broth

• 3 (15 oz) cans beans, rinsed and drained

• Salt and pepper to taste

Directions:

• Heat the olive oil in a large pot over medium high heat. Add the onions and a pinch of salt. Cook, stirring occasionally, until translucent.

• Add the turkey and another good pinch of salt. Cook, breaking up the meat, for about 5 minutes.

• Add the remaining ingredients to the pot and bring to a simmer.

• Cook for 20-30 minutes, stirring occasionally, or until chili has thickened.

• Taste and adjust seasonings if needed!

• Optional: top with cheese, avocado, jalapeños, sour cream, greek yogurt, or anything else you like!

Roasted Root Vegetable Soup

I love having quick and easy lunches ready to go, especially with a new baby around! It helps me make sure I am getting in a delicious and nutritious meal without having to labor over anything. With this soup, I’ll just heat it up, maybe have a side salad to get in some greens, and lunch is served!

This roasted vegetable soup is hearty, cozy and relatively easy to make. The only time consuming part of this recipe includes roasting the root vegetables. I’ve also made this soup with leftover roasted vegetables and in those cases, it comes together incredibly quickly. With this soup, feel free to get creative. Use whatever root vegetables you have on hand! It’s great with any kind of squash or potatoes or the “unusual” winter veggies too, like celery root, turnips, or rutabaga! 

TIP! I bought pre-packaged peeled and diced organic butternut squash for this. That is one vegetable that I do not enjoy cutting up myself!

Ingredients:

• 2-3 cups peeled and diced butternut squash (2 inch pieces)

• 4 parsnips, peeled and cut into 2 inch pieces

• 4 carrots, peeled and cut into 2 inch pieces

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1/4 cup avocado oil (olive oil will work too)

• 1 tbsp olive oil

• 4 cups chicken broth

• Salt and pepper to taste

Directions:

• Preheat oven to 425 degrees F.

• Arrange squash on one baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Arrange parsnips and carrots on another baking sheet and toss with 2 tbsp avocado oil and a large pinch of salt. Roast in oven for about 35-40 minutes, tossing occasionally, until golden brown and tender.

• Once vegetables are almost finished roasting (with about 10 minutes left), heat olive oil in a large pot over medium heat. Add onions and a pinch of salt. Sautee until soft and translucent. Add the garlic and cook for about a minute or two, stirring frequently. 

• Add in roasted vegetables, broth, and another pinch of salt (and pepper). Stir and then bring to a simmer. 

• Using an immersion blender or high speed blender (my preference), blend the soup ingredients until smooth. Taste and adjust seasonings if needed.

• Optional: Top with roasted squash or pumpkin (or squash) seeds, a drizzle of good olive oil, and a pinch of Maldon sea salt.

Simmered Garlic White Beans

This is perfect for a cozy night in! You can top these white beans with veggies, cheese, a fried egg or a combo of these things! I had something similar when we got takeout the other day and I was so amazed that some simple white beans could bring so much flavor. Here’s my recipe!

Ingredients:

• 2 cans white beans of your choice, rinsed and drained

• 3/4 cup chicken broth

• 1/4 cup olive oil

• 4 garlic cloves, smashed

• 3 sprigs of rosemary

• 2 tsp apple cider vinegar

• Salt and pepper to taste

Directions:

• In a Dutch Oven, add all ingredients except for the vinegar

• Simmer on the lowest heat for one hour, stirring occasionally. Add more broth if the beans are drying out.

• Add in apple cider vinegar and stir.

• Serve with shaved parmesan or veggies like kale and mushrooms.

Collard Greens Wrap

Collard greens are an excellent alternative for a wrap or sandwich bread. Not only do they hold together well, but they are rich in fiber and nutrients. These are a go-to for me on hot summer days for an easy, colorful, and satisfying lunch. This here is a very basic recipe, but I’ll often fill these wraps with whatever I have on hand in the refrigerator, which is oftentimes leftovers. Some favorite additions to what I have listed below are: chicken, salmon, cabbage, cucumber, or quinoa! Feel free to get creative here :)

Ingredients:

(serves 2)

• 2 collard greens, with long stems chopped off at the base

• 1 red bell pepper, sliced thinly

• 1 large, ripe avocado, sliced

• 1 carrot, shredded or sliced thinly

• ½ cup of cooked brown rice

For the sauce:

• 2 tbsp coconut aminos

• 2 tsp rice wine vinegar

• ¼ tsp freshly grated ginger

• Juice from ½ lime

Directions:

• Steam collard greens for 30 seconds or keep raw, depending on your preference

• Whisk together ingredients for the sauce

• Divide ingredients among the two collard greens and wrap tight!

• Serve with dipping sauce.

Health Benefits of Collard Greens:

• Collard greens are a powerful source of Vitamin K, which is responsible for blood clotting and bone building

• They are rich in Vitamin A, which we need for healthy skin, vision, and immune functioning

• It’s a high fiber food, which supports a healthy digestive system

• Collard greens are a natural detoxifier, and help eliminate toxins from our bodies

Sources and Additional Reading:

• https://draxe.com/nutrition/collard-greens/

• https://www.verywellfit.com/carbs-and-calorie-information-for-collard-greens-2242484

• https://www.medicalnewstoday.com/articles/277957

Beet, Cucumber, Feta, and Dill Salad

This simple side salad packs in tons of flavor! It’s perfect when served with some grilled or roasted salmon or maybe mixed in with some quinoa for a protein-rich, vegetarian meal. I’ve made this salad almost once a week this summer because it is just that good! I hope you enjoy it as well! 

Ingredients:

(serves 4)

• 3-4 beets, golden or red, cubed

• 1 large cucumber, cubed

• ¼ cup feta crumbles

• 2 tbsp fresh dill, roughly chopped

• 2 tbsp avocado oil

• 2 tbsp extra virgin olive oil

• 1 tbsp sherry vinegar

• Salt and pepper to taste

Directions:

• Preheat the oven to 400 degrees. Toss beets with avocado oil, salt and pepper. Roast until tender, about 40 minutes. Let cool.

• Whisk together the olive oil and sherry vinegar. Toss the cooled beets and cucumber in the dressing. Taste and add salt and pepper as needed. Or maybe even another splash of sherry vinegar if you like some extra tang!

• Top with feta and dill and serve.

Health Benefits of Dill:

• Dill is an excellent source of both Vitamin A and Vitamin C.

• It contains powerful antioxidants that can help boost immune function and reduce inflammation.

• It has antimicrobial properties and can help fight fungal and bacterial infections.

• Dill can help lower cholesterol.

• Dill oil can be used as a natural insect repellent.

Sources and additional reading:

• https://draxe.com/nutrition/dill-weed/’

• https://gooddecisions.com/foods/dill/

• https://www.healthline.com/nutrition/dill

Salad With Cherries, Pistachios, and Goat Cheese

This salad is perfect when ripe, juicy cherries are in season! It is so quick to whip up and the combination of flavors is unbeatable - the tangy goat cheese, sweet cherries, and salty, nutty pistachios. YUM. If you want to make this a more substantial salad for lunch or dinner, add in cooked quinoa or grilled chicken for some added protein.

Ingredients:

(serves 4)

• 4 big handfuls of mixed greens

• 1 cup of cherries, pitted and halved

• ¼ cup of pistachios, shelled

• ¼ cup of goat cheese, crumbled

For the dressing:

• 3 tbsp olive oil

• 1 ½ tbsp lemon juice

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions:

• Whisk together the ingredients to make the salad dressing. Taste and add a tsp. of honey or maple syrup if overly tart.

• In a large salad bowl, combine the salad greens with the dressing. 

• Top with cherries, pistachios, and goat cheese.

Health Benefits of Cherries

• They are loaded with antioxidants, which help boost our immune systems and reduce inflammation in our bodies.

• These antioxidants are also connected to improved cardiovascular health.

• Because of their anti-inflammatory properties, cherries have been shown to be beneficial to athletes as they can help with muscle recovery.

• Tart cherries (you can find tart cherry juice at the store) contain melatonin, which can help regulate your circadian rhythm (sleep-wake cycle). 

Sources and Additional Reading:

• https://www.medicaldaily.com/cherry-health-benefits-6-reasons-why-you-should-eat-more-cherries-246713

• https://draxe.com/nutrition/benefits-of-cherries/

Peach and Arugula Salad

This is the most delicious summer salad!! When peaches are in season, they really can’t be beat. This past week, at the farmer’s market, I picked up some juicy, ripe peaches and goat cheese. In addition, I got some arugula in my farm box and the peppery taste of fresh arugula really puts the boxed kind you get in a grocery store to shame. They taste like completely different lettuces! So for this recipe, I recommend trying to pick up the arugula and peaches at a local farmer’s market, but if that’s not a possibility, it’s still incredibly tasty!!

Ingredients:

(serves 4)

• 6 ounces of arugula leaves

• 2 ripe peaches, peeled and sliced

• ¼ cup of goat cheese, crumbled

• ¼ red onion, thinly sliced

• ¼ cup of pistachios

For the dressing:

• 3 tbsp good quality extra-virgin olive oil

• 1 tbsp balsamic vinegar 

• Maldon sea salt

Directions:

• In a salad bowl, combine all salad ingredients

• Drizzle olive oil and balsamic on top and finish with a couple pinches of sea salt

Health Benefits of Arugula:

• Arugula is an excellent source of vitamin K, which is essential for building strong bones and blood clotting

• Arugula is an alkaline food, helping to establish optimal pH levels in our bodies, which we need for strong immune and digestive health. 

• The combination of high-fiber content, phytochemicals, antioxidants, and essential minerals in arugula helps our body remove toxins

• Arugula contains beta-carotene and other nutrients that protect our eyes from blue light and UV rays.

Sources and Additional Reading:

• https://draxe.com/nutrition/arugula/

• https://www.ecowatch.com/9-benefits-of-arugula-1881929191.html 

https://www.conserve-energy-future.com/health-benefits-arugula.php

Sweet Potato Toasts with Crispy Mushrooms and Tahini

Keeping in theme with the Ingredient of the Week (sweet potatoes), I made these super easy and tasty sweet potato toasts with crispy mushrooms and tahini! What’s better than a 3-ingredient meal? I’ll make two of these and a side salad for a fresh, flavorful, and colorful lunch!

Ingredients:

• 1 large sweet potato, sliced into ¼ inch slices, lengthwise

• 12 ounces of mushrooms, sliced

• 3-4 tbsp. avocado oil

• Salt and pepper to taste

• Tahini and sea salt to top

• 1 tbsp. fresh thyme (optional)

Directions:

• Preheat oven to 400 degrees

• Coat with half of the avocado oil and a sprinkling of salt and pepper

• Place on baking sheet and place in the oven

• After 12 minutes, flip the “toasts”

• Roast for 12 more minutes or until browned and the flesh is soft when touched with a fork

• As “toasts” are in the oven, cook the mushrooms over medium-high heat with the remainder of the avocado oil and a healthy pinch of salt and pepper. Add in thyme if using too. Stir frequently until the mushrooms are cooked and crispy (about 8-10 minutes)

• Once the “toasts” are out of the oven, top them with mushrooms, and drizzle tahini on top. Finish with a pinch of sea salt.

Tuscan White Bean Stew with Sweet Potatoes and Kale

This Tuscan White Bean Stew with Kale and Sweet Potatoes is a new weekly staple for me. I make a big batch on a Sunday and have it for lunches throughout the week. It is cozy, comforting, and nutritious! The first time I had a Tuscan White Bean Soup, I was visiting a vineyard chateau in Chianti with my dad when he visited me during my semester abroad in Italy. I vividly remember that lunch where we enjoyed this incredibly hearty stew, that was so simple and rustic, yet complex in flavor. Our steaming hot soups were served with crusty bread and a glass of delicious red wine. Every time I have this soup, I am reminded of that amazing day. Now, I have created my own rustic version, with the addition of kale and white beans for some added flavor and vegetables. While the parmesan rind is optional, it is highly recommended. The flavor that it brings is pretty incredible!

Ingredients:

(Serves 4)

• 2 tbsp olive oil 

• 1 yellow onion, diced

• 3 cloves of garlic, minced

• 1 large sweet potato, diced

• ½ head of fennel (or 2 celery stalks), diced

• 1 15 ounce can of cannellini beans, rinsed and drained

• 2 sprigs of rosemary

• 4 cups vegetable broth

• 4 cups kale, chopped 

• 1 rind of parmesan cheese (optional) 

• Pinch red chili pepper flakes

Directions:

1. Heat oil in a large pot over medium heat. Add onion and cook for about 5-8 minutes, or until they are translucent and soft.

2. Add the garlic and fennel and cook for 5 minutes, or until vegetables are beginning to soften.

3. Add sweet potatoes and broth and bring to a boil.

4. Bring soup to a simmer, and add the rosemary sprigs, parmesan rind, and cannellini beans. Add a pinch of red pepper flakes and set the lid on the pot for 20-25 minutes or until sweet potatoes are soft when pierced with a fork.

5. Remove rosemary sprigs and parmesan rinds. Add in kale and cook for another few minutes, or until kale has softened.

6. Serve with fresh parmesan cheese and crusty bread (optional).

* Feel free to add in some ground sausage for an even heartier version.

For the health benefits of kale, check out my recipe for Mustardy Kale Salad.