1/4 cup olive oil 3 garlic cloves, thinly sliced 2 medium-size eggplants, peeled and cubed 2 tsp kosher salt 1 tsp black pepper 1 Spanish onion, diced 1 1/2 cups red lentils, rinsed and picked over 1 tablespoon curry powder 2 teaspoons ground cumin 2 bay leaves 2 cups canned crushed tomatoes 6 to 10 cups chicken broth or canned low sodium chicken broth 1 pound orecchiette pasta 1/4 cup fresh cilantro leaves, roughly chopped, for garnish 1/4 cup fresh basil leaves, roughly chopped, for garnish 1/4 cup fresh roughly chopped scallion greens, for garnish shaved Pecorino cheese, for garnish Directions Place a large skillet over medium-high heat and when…

2 cups brown rice 1 1/2 Tbs butter 1 Tbs garlic, minced 1/2 cup diced onion 2 15 oz. cans garbanzo beans 4 tsp curry powder 1 1/2 cups yellow squash, sliced into half moons 2 cups zucchini, sliced into half moons 1/4 tsp salt 4 tsp lime juice 2 tsp fresh cilantro Directions Cook rice according to package Melt butter in a large pot on medium heat Add garlic and onion, and cook until translucent Add drained and rinsed garbanzo beans and half of the curry Cook for 5 to 6 minutes, stirring frequently, then add vegetable broth and increase heat to bring to a low simmer Cover and…

1 9-ounce bag cole slaw mix (shredded green cabbage, carrots and red cabbage) 1/2 cup Whole30-compliant mayo (such as Primal Kitchen) 3 Tbs apple cider vinegar 1/4 tsp garlic powder salt and pepper to taste Directions Combine all ingredients and stir well. Allow to rest for at least 10 minutes before serving. Refrigerate if preparing cole slaw in advance.

1/2 head green cabbage, finely chopped 1 sweet onion, finely chopped 2 cucumbers, finely chopped 2 stalks celery, finely chopped 1 green or red bell pepper, finely chopped 2 carrots, peeled and finely chopped 3  small tomatoes, finely chopped 2 cups cauliflower, finely chopped (optional) Marinade: ½ cup apple cider vinegar ½ cup olive oil 1-2 Tbs Greek seasoning or celery salt 1-2 Tbs sugar fresh ground pepper to taste Directions In a large bowl, combine all of the vegetables and toss to mix. In a container with a lid, combine all of the marinade ingredients and shake to mix well. Pour the marinade over the veggies, toss to coat…

Eggplant Directions Heat oven to 400° F. Wrap the whole eggplant in foil, shiny side in. Set the foil packet in a baking dish and roast the eggplant for 1 to 1 1/2 hours or until it is tender when pierced with a fork. Set aside until cool enough to handle. Slice the eggplant lengthwise. With a large spoon, scoop the flesh out of the skin.

Eggplant Directions Turn on the broiler. Place a rack 12 inches from the element. Lightly oil a rimmed baking sheet. Halve the eggplant and place the pieces cut-sides down on the baking sheet. Broil for 25 to 30 minutes or until the flesh is very tender and the skin is charred. Set aside until cool enough to handle. With a large spoon, scoop the flesh out of the skin.