Spaghetti Squash with Asparagus

  • spaghetti squash, halved lengthwise and seeded
  • olive oil
  • 1 bunch asparagus, trimmed and cut
  • 5 leaves fresh basil, chopped
  • 1/2 t salt
  • 1/4 t pepper
  • 1 C cherry tomatoes, halved (optional)
  • 2 T roasted slivered almonds

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Coat the inside of spaghetti squash with olive oil and place, cut-side down, onto the baking sheet. Bake 40 minutes. Remove and let cool 15 minutes.

Heat 2 T olive oil in a large skillet on low. Cook and stir asparagus till tender yet firm to bite (about 5 minutes).

Shred squash. Mix squash and spices into asparagus. Add more olive oil if too dry. Cook and stir 1 minute.

Remove from heat and mix tomatoes and pine nuts into squash mixture.

adapted from allrecipes.com

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Fajita Bowls

  • 3 lb round roast, cut 1/4″ thick
  • olive oil
  • 1 medium onion
  • 1/2 C chopped green pepper
  • 1/2 C chopped red pepper
  • 2 T fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 2 T lime (or lemon) juice
  • 1 t salt
  • 1 can Rotel

Dip meat in olive oil and place in slow cooker. Combine remaining ingredients in mixing bowl and and spoon over meat. Lift meat slightly to allow the veggie mixture to seep around it. Cover and cook on low for 8-10 hours (high: 4-5 hours).

Excellent over jasmine rice with sauteed zucchini and yellow squash on the side.

adapted from Rival’s Owner’s Guide

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Roasted Cauliflower and Chickpea Stew

  • 1 1/2 t turmeric
  • 1 1/2 t cumin
  • 1 1/2 t cinnamon
  • 1 t salt
  • 1 t coriander
  • 1/2 t cardamom
  • 1/2 t paprika
  • 1/4 t pepper
  • 1 1/2 cauliflower heads, cut into small florets
  • 8 medium-sized carrots, peeled and cut into 1 1/2″ pieces
  • olive oil
  • 2 medium sweet onions, chopped
  • 9 garlic cloves
  • 3 15-oz cans chickpeas, drained and rinsed
  • 3 15-oz cans diced tomatoes
  • 1/2 C parsley leaves, stems removed, roughly chopped
  • toasted slivered almonds (optional)

Preheat the oven to 475 degrees.

Mix the spices in a small bowl.

Place the cauliflower florets and carrot pieces on a large baking sheet covered with parchment paper. Drizzle generously with olive oil. Sprinkle half of the spice mixture over the veggies, then toss.

Bake for 20 minutes. Remove from heat and set aside. (Turn the oven off.)

Heat 3 T olive oil in a large stock pot on medium-high. Add onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook for 2-3 more minutes, stirring constantly.

Add the chickpeas and tomatoes. Stir in the veggies. Bring everything to a boil, then reduce to medium-low, cover part way and cook for another 20 minutes. Stir occasionally, adding a little water if needed.

Remove from heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional). Enjoy over couscous or quinoa.

adapted from themediterraneandish.com

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Challah

  • 2 C warm water (not hot or cold)
  • 2 packages dry yeast (4 1/2 t)
  • 1/4 C olive oil
  • 1/4 C honey
  • 4 t salt
  • 3 eggs (reserve 1 1/2 T egg white)
  • 7 1/2 C flour

Put warm water in mixing bowl. Add yeast and allow to soften. Add oil, honey, and salt. Blend in the eggs (minus the reserved white). Add 3 cups flour; mix to avoid lumps. Let rest 5 minutes. Gradually add the rest of the flour (4 1/2 cups). Knead 3 minutes in mixer (10 minutes by hand). Cover and leave in a warm place for about 1 1/2 hours. Shape. Braid on cookie sheet (or place in pans). Sprinkle with poppy seeds or sesame seeds, if desired. Let rise 1 hour. Bake at 375 degrees for 25-30 minutes. (A hollow sound when you tap the bottom indicates the bread is done.)

Makes 2 large loaves or 3 average loaves

Adapted from Celebrating Biblical Feasts by Martha Zimmerman

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Za’atar

1/4 cup sumac

2 tablespoons dried thyme

2 tablespoons dried marjoram

2 tablespoons dried oregano

1 tablespoon roasted sesame seeds

1 teaspoon coarse salt

Grind sesame seeds and sumac. Mix with other ingredients. Store in a cool, dark place in a plastic zip-top bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

(Sprinkle over a dish of olive oil and serve with challah or other bread.)

adapted from thespruceeats.com

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Cinnamon Parsnip Crisps

  • 3 pounds parsnips, sliced into thin rounds
  • 6 T fresh parsley, chopped
  • 1 T cinnamon
  • olive oil
  • salt

In a large bowl, mix together the parsnips, parsley, and cinnamon. Drizzle olive oil over the top. Stir. Add more oil and stir until each parsnip round is well coated. Spread out rounds evenly on baking sheets. Sprinkle with salt. Bake at 375 degrees for 25 minutes or until crispy.

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Quinoa-crusted Chicken Tenders

  • 1/2 C uncooked quinoa
  • 2 1/2 pounds chicken tenders
  • 1/2 C flour of choice (chickpea)
  • 1 t salt
  • 1/4 t pepper
  • 2 eggs
  • 2 t water

Cook quinoa according to package directions. In a small bowl, combine the flour, salt, and pepper. In another small bowl, whisk together the egg and water. Coat chicken tenders with the flour mixture, then the egg mixture, and finally the quinoa. Flip until all sides are coated. Place onto a parchment covered baking sheet. Bake in a convection oven at 375 degrees for 40 minutes. Serve with your favorite dipping sauce. (Honey Mustard Dressing on this site.)

Recipe originally appeared on kosher.com

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Easy Yellow Split Peas Soup

  • 21 oz. yellow split peas (soak an hour or so to reduce cooking time)
  • 3 big carrots, chopped in bite size pieces
  • 5 celery stalks, chopped in bite size pieces
  • 1 large sweet onion, chopped
  • 3 cloves garlic, minced
  • 1 1/2 t thyme
  • 3/4 t salt
  • 3/4 t pepper
  • pinch of paprika
  • 3 bay leaves
  • 12 C chicken broth
  • 8 oz. fresh spinach

In a large pot, saute carrots in olive oil for 5 minutes. Add celery and onion; saute 5 more minutes. Add garlic and saute until onion is soft.

Add spices, broth, and rinsed peas. Bring to a boil. Reduce to a simmer for 30-50 minutes (depending on whether or not you soaked the peas). Add spinach and cook for another 5 minutes. Serve.

adapted from mediterraneanlatinloveaffair.com

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Southwest Pasta Bake

  • 16 oz. uncooked penne pasta
  • 16 oz. cream cheese
  • 1 C milk
  • 20 ounces frozen chopped spinach
  • 2 t dried oregano
  • 1 sweet onion, chopped
  • 3 lb. ground beef
  • 6 garlic cloves, minced
  • 2 T chili powder
  • 1 T ground cumin
  • 2 t. salt
  • 24 oz. salsa
  • 15 oz. can tomato sauce
  • 18 oz. can tomato paste
  • 2 C shredded cheddar cheese

Cube cream cheese; set it in a bowl. Set out the spinach too. Cook pasta according to package directions. Drain.

Meanwhile, in a large pot, cook onion in coconut oil over medium heat. Add meat and cook until no longer pink; drain. Return to pot and stir in spices. Stir in salsa, tomato sauce, and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Drain pasta; stir into meat mixture. Set aside.

In a small bowl, beat cream cheese until smooth. Beat in milk. Stir in spinach and oregano.

Grease a large roasting pan. Layer half of the meat mixture and all of the spinach mixture. Top with the remaining meat mixture.

Cover and bake at 350 degrees for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer.

Adapted from “Most Requested Recipes”

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Spanish Rice

  • 1/4 C olive oil
  • 1 large sweet onion, chopped
  • 1 green bell pepper, chopped
  • 1 1/2 pounds ground chicken, turkey, or beef
  • 1 t cumin
  • 1 t pepper
  • 2 t salt
  • 4 t chili powder
  • 1 1/2 T minced garlic
  • 2 C long-grain rice
  • 3 C water
  • 1 (15 oz.) can tomato sauce
  • 2 (15 oz.) cans diced tomatoes

In a large pot, heat the oil over medium heat. Add the onion and saute 3 minutes. Add the peppers and saute until soft. Add the meat and cook until no longer pink. Drain grease; return to pot. Stir spices in with the meat and then add the rest of the ingredients. Bring to a boil, reduce heat, cover and simmer 40 minutes or until rice is tender.

Adapted from “The Mr. Food Cookbook”

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