SERVINGS: 6
READY IN: 45-50 minutes

INGREDIENTS:

• 2 garlic cloves, minced
• 3 tablespoons olive oil
• 2 medium leeks (use white and light green parts only) thinly sliced
• 2 lbs. potatoes cubed 1/2 inch (peeled or with skin on)
• 6 cups low-sodium chicken broth
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon tarragon
• 1 to 2 tablespoons fresh lemon juice
• Salt and freshly ground pepper to taste
• 1/4 cup chopped parsley, to garnish

INSTRUCTIONS:
Prep: Leeks, start by removing and discarding the root ends and thick dark green parts. Cut the leeks in half lengthwise and rinse each half under cold water, pulling apart the layers to remove any sand or debris nestled inside. Thinly slice the leeks. Should yield 4 – 5 cups. Cut potatoes into 1/2-inch cubes. Feel free to peel the potatoes or leave the skin on (skin adds more nutrition).
Sauté: In a large Dutch oven or pot, heat the oil over medium heat. Add the leeks and cook, stirring frequently, until soft and wilted, about 10 minutes. Some broth can be added at this time to keep the leeks from browning. Add the garlic and cook for one additional minute.
Simmer: Add the potatoes, broth, bay leaves, herbs, and salt to pot and bring to a boil. Reduce heat, cover and simmer on low for 15 minutes, or until the potatoes are fork tender.
Puree: Remove the bay leaves, and puree the soup using a hand-held immersion blender until smooth. Alternatively, use a regular blender to puree the soup in batches. Taste for seasoning.
Off heat: Stir in lemon juice and garnish with parsley
Store: Soup can be kept in the refrigerator for up to 1 week in an airtight container. It’s also freezer friendly and can be stored in the freezer for up to 3 months. Defrost the soup in the refrigerator for 12 hours or so and reheat on the stovetop over medium heat until warm.

PRINT

SERVINGS: 4
READY IN: 45 minutes

INGREDIENTS:

• 2 cups cooked brown rice (3/4 c. raw)
• 1 cup grated cheddar cheese or swiss cheese
• 2 eggs, beaten
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 lb fresh spinach, chopped
• 2 tablespoons wheat germ
• 1 tablespoon melted butter

INSTRUCTIONS:
Preheat oven to 350 degrees.

Combine rice and cheese. In a separate bowl combine eggs, parsley, salt & pepper. Add the two mixtures to the uncooked spinach and pour into a greased casserole. Mix butter and wheat germ and spread on top. Bake for 35 minutes.

Note: The mixture will look like a scant amount of rice and a lot of leafy spinach. The spinach will bake down considerably.

PRINT

SERVINGS: 8
READY IN: 30 minutes

INGREDIENTS:

• 2 tablespoons extra-virgin olive oil
• 1 teaspoon cider vinegar
• 1 ¼ pounds tomatoes, cut into bite-size pieces
• 1 bunch scallions, finely chopped, keeping white parts and greens separate
• 2 tablespoons unsalted butter
• 4 cups corn kernels (from about 8 ears of corn) – frozen corn is just as good
• Salt and pepper

INSTRUCTIONS:
Whisk together oil, vinegar, ¾ teaspoon salt, and ¼ teaspoon pepper. Toss tomatoes with dressing and set aside.

While tomatoes marinate, cook white parts of scallions in butter with ¾ teaspoon salt and ½ teaspoon pepper in a large skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and sauté until just tender, about 5 minutes. Transfer to a bowl and cool.

Stir together corn, tomatoes, and scallion greens.

PRINT

SERVINGS: 4
READY IN: 1 hr 10 minutes (15 min. prep, 20 min. to marinate, and 35 min. cook time)

INGREDIENTS:

• 5 ounces apricot jam
• 3 tablespoons olive oil
• 2 ½ tablespoons Country Dijon Mustard
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 2 teaspoons freshly grated orange zest (from about 2 oranges),
  plus orange wedges for garnish (optional)
• 3 to 4 garlic cloves, crushed
• 3 to 4 branches fresh rosemary leaves stripped and chopped
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts

INSTRUCTIONS:
Preheat oven to 375 degrees.

In a medium saucepan over medium-low heat, heat the jam until melted, about 2 minutes.Transfer the jam to a large baking dish. Add the olive oil, mustard, honey, soy sauce, orange zest, crushed garlic, rosemary, 3/4 teaspoon salt and some pepper and mix until combined. Season the chicken with additional salt and pepper and add to the marinade. Gently flip until mixed and coated. Marinate in the refrigerator for at least 20 minutes or overnight.

Bake chicken at 375 degrees for 35 minutes or until thoroughly cooked. Garnish with sliced oranges if desired.

PRINT

SERVINGS: 15 small bites
READY IN: 30 minutes

INGREDIENTS:

• 2 cups dried dates, pitted
• 1/4 cup raw walnuts
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened shredded coconut

INSTRUCTIONS:
In a food processor, pulse the dates to create a thick paste. Add the walnuts, vanilla and 1/4 cup of the coconut and pulse until incorporated and a thick paste forms again. Using a spatula, transfer the date mixture to a medium bowl.

Pour the remaining 1/4-cup coconut into a separate small, shallow bowl. Using a spoon, scoop out about 2 tablespoons of the date mixture and, with clean hands, work into a small rectangular bar 2 to 2 1/2 inches by 1 inch (or roll into balls). Coat the date bar with the coconut in the bowl, delicately pressing the coconut onto the bar. Continue with the remaining date mixture and coconut.

Looks lovely served in mini paper cupcake liners. Store in an airtight container for up to 1 week.

PRINT