Bev's Recipe Collection

• 1 1/2 pounds beef stew or lamb meat (if not prepared kosher, increase salt below)
• 1 very large sweet onion, cut into large chunks
• 7 or 8 carrots, cut into large chunks
• 6 celery ribs, cut into large chunks
• 3 pounds red potatoes, cut into large chunks
• 32 oz. beef broth (or chicken broth)
• 1/4 C tapioca starch (or flour)
• 6 garlic cloves, minced
• 1 t dried thyme
• 1 t salt
• 3/8 t pepper
• fresh parsley, for garnish (optional)

Place meat in the bottom of a large roasting pan coated with olive oil. Place onion, carrots, celery, and potatoes on top of meat. In a large bow, combine 4 C broth and the tapioca starch. Add garlic, thyme, salt, and pepper; mix. Pour over the meat and veggies.

Cover and bake at 375 degrees for 2 hours and 15 minutes (convection oven for 1 hour 45 minutes). Serve in bowls. Garnish with fresh parsley.

adapted from robustrecipes.com

• 1/2 C dry quinoa

Cook quinoa as directed on package. Set aside.

Dressing:

• 1/3 C olive oil
• 1 T balsamic vinegar
• 1 T red wine vinegar
• 1 T lemon juice
• 1/2 t oregano
• 1/2 t Dijon mustard
• 1/4 t garlic powder
• salt and black pepper to taste

Wisk the above ingredients in a bowl; set aside.

• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1/2 English cucumber, diced
• 3 T red onion, chopped
• 3 T fresh parsley, chopped
• cherry tomatoes, halved
• feta cheese, crumbled

Place all vegetables and herbs in a bowl. Pour half of the dressing over the vegetables and toss to coat. Add half the cooked quinoa and gently mix to combine. Repeat. Top with feta.

Excellent served alongside Easy Chicken Shwarma

thekitchn.com

Ingredients

• 2 medium carrots
• 1 medium yellow onion
• 4 cloves garlic
• 2 cups dried red lentils (about 1 pound)
• 3 tablespoons olive oil
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon kosher salt
• 1 (15-ounce) can tomato sauce
• 6 cups low-sodium chicken or vegetable broth
• 5 cups baby spinach (about 5 ounces)

1. Peel and dice 2 medium carrots and 1 medium yellow onion. Mince 4 cloves garlic.
2. Place 2 cups dried red lentils (about 1 pound) in a fine-mesh strainer. Pick through the lentils, discarding any broken or discolored ones. Rinse under cool water until the water runs clear, about 1 minute. Set aside to drain while you cook the vegetables.
3. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the carrots and onion and sauté until softened, about 5 minutes. Add the garlic, 1 tablespoon curry powder, 1 teaspoon ground cumin, 1 teaspoon dried thyme, and 1/2 teaspoon kosher salt. Cook until fragrant, about 1 minute.
4. Add the lentils, 1 (15-ounce) can tomato sauce, and 6 cups broth, stir to combine, and bring to a simmer. Cover and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally until the lentils are tender, 18 to 22 minutes.
5. Remove from the heat and stir in 5 cups spinach until wilted. Serve immediately.