Quick Pickled Cucumbers, Carrots and Shallots

Recipe found on bonappetit.com Makes ~1 quart Ingredients: 2 cups unseasoned rice vinegar 1/2 cup sugar 2 Tbsp. fresh lime juice 2 Tbsp. kosher salt 1 red jalapeño, with seeds, thinly sliced crosswise 4 pickling cucumbers, sliced 1/4″ thick 1 large yellow or...

Lemony Lentil Soup with Collards

Another sharer suggestion, this recipe is featured on www.eatingwell.com Serves 6 Ingredients: 1 cup dried brown lentils 8 cups water, divided 1/4 cup extra-virgin olive oil 2 medium onions, diced 2 medium carrots, diced 1 tsp. salt, divided 1/4 tsp. ground pepper 3...

Chicken Lettuce Wraps

Adapted from thekitchn.com Ingredients: 3 to 5 Tbsp. hoisin sauce (gluten-free, if needed) 2 Tbsp. soy sauce (or 1 Tbsp. tamari, if gluten-free) 2 Tbsp. rice wine vinegar 1 tsp. sesame oil 1 tsp. cornstarch, optional 1 lb. ground chicken, white meat or dark meat (or...

Quick Carrot-Top Pesto

Adapted from Clean Eating Magazine Ingredients: 1 1/2 cups carrot-top leaves, roughly chopped 1 large garlic clove, chopped 1/3 cup extra-virgin olive oil 1/8 tsp kosher salt 1 tbsp fresh lemon juice 3 tbsp toasted walnuts or pine nuts 1/3 cup...

Lentil Vegetable Soup

Adapted from Ina Garten Ingredients: 1 lb. French green lentils 4 cups chopped yellow onions (3 large onions) 4 cups chopped leeks, white part only (2 leeks) 1 Tbsp. minced garlic (3 cloves) ¼ cup live oil plus some for drizzling on top 1 Tbsp. kosher salt 1 ½ tsp....