​Now that we are in the colder months, this is sure to warm your soul. The key for this recipe is being patient at each step to really pull out all the flavors of the ingredients. Speaking of ingredients, almost all of them are listed on my pantry staples list, so when you’re in a pinch, this can be your new go-to.  ​

Substitute ingredients as you please. This recipe has a little bit of a kick, but foods that are slightly spicy can get the blood flowing, which is exactly what we want in the winter.  Serve this topped with avocado chunks or a dollop of guacamole.

Ingredients:
2 T evoo
2 small onions or 1 large, small diced
3 cloves garlic, chopped
3 stalks celery, small diced
1 red pepper, diced
1 lb. ground turkey
1 t ground cumin
2 T chili powder
1 t dried oregano
1 t sea salt
¼ t ground black pepper
1 bay leaf
4 oz. can green chiles
14.5 oz can diced, fire roasted tomatoes
1 c chicken broth (low sodium)
1 can red kidney beans, drained and rinsed
Topping: Avocado or guacamole
​
Directions:

1. In a large pot, add olive oil, onion, celery, garlic, red pepper, and a pinch of sea salt. Sauté over medium heat until starting to slightly brown.
   
2. Add ground turkey and break up as you stir. When meat is completely browned, add cumin, chili powder, oregano, sea salt, pepper, and bay leaf and cook for about 2-3 minutes, stirring often. Do not skip this step, as blooming the spices can make or break the recipe.
   
3. Add green chiles, fire roasted tomatoes, chicken broth, and kidney beans. Cover, adjust heat to low, and simmer for about 20 minutes. Taste for salt and pepper, and adjust as necessary. Top with avocado or dollop of guacamole.
   
4. Enjoy!
   

​With the cold weather hitting us like a ton of bricks this past week, this soup will warm you right up. It will get the blood flowing from the hint of spice. ​

I have to admit that I might like it more tart than most, but you won’t have a sweet tooth left for dessert if the meal is too sweet. This goes perfectly with turkey, stuffing, roasted veggies, leftovers, spooned on yogurt, turkey burgers, you name it, it works.

Not only does the cranberry sauce make your taste buds dance, it surely makes your immune system happy too—cranberries are loaded with phytonutrients. These phytonutrients can help lower inflammation throughout the body and may support cardiac health. Cranberries are not naturally sweet and contain fiber, therefore may help regulate blood sugar levels. These little gems might also help balance the gut and urinary tract bacteria. Vitamin C, manganese, copper, vitamin K, and pantothenic acid (vitamin B5) are all packed into each little cranberry. They are small but mighty!

This recipe could not be any easier. It’s a one pot wonder (and who doesn’t love that?) that will not take away time from all of your other delectable dishes. Run to the store now to stock up on cranberries before the rush. You’ll surprise everyone with your delicious cranberry treat!

This recipe is also feature on the Simple Eats blog!

Ingredients:

• 4 cups cranberries, rinsed
• 1 cup water
• ½ cup 100% maple syrup
• 2 cinnamon sticks
• 2 whole star anise
• zest from one orange (about 1 teaspoon)

Directions:

1. In a large saucepot, add all ingredients and bring to a boil over medium heat. Lower heat, cover, and simmer for 10 minutes. Stir halfway through.
2. Remove lid, stir, and simmer for another 6 minutes, uncovered.
3. Let the pot sit for another 30 minutes uncovered. This will thicken the sauce and blend the flavors.
4. Remove cinnamon sticks and star anise before serving.
5. Enjoy!

​​I like to call this candy on a plate. When it’s roasted, it gets a very caramely taste. That’s not even a word, but who cares-you know what I mean. ☺ This is also one of the simplest side dishes you can make, especially to wow your guests.

All it takes is one cut down the middle, and a scoop out of the seeds once it’s cooked. Talk about low maintenance. Sign me up.

Ingredients:
2 honeynut squash, halved lengthwise, seeds kept inside
1 T evoo
¼ - ½ t sea salt

Directions: 

1. Preheat oven to 375F convection. (400F if no convection) Cover sheet pan with parchment paper.
2. Drizzle evoo and sprinkle sea salt on flat sides of squash. Rub any excess evoo on outside of squash to prevent it from burning. 
3. Place flat side of squash down on parchment paper on baking sheet. 
4. Bake for 40-45 minutes, or until squash is soft when you push on the skin. You want it to get slightly caramelized. 
5. Remove from the oven and turn squash over. Scoop out the seeds and it’s ready to devour. 
6. Enjoy!

We all know Halloween is around the corner and for most people it means gobs of candy bars in your face at the office, at the store, basically anywhere you go at this time of year. One way to help curb those candy cravings is to incorporate naturally sweet foods, such as this silky butternut squash soup. ​

​​This is the easiest and fastest way to prepare amazing lamb chops. No one would ever know the simplicity when they see the chops on the plate. Gorgeous and a flavor explosion in your mouth! 

This goes well with the tahini kale salad and the roasted delicata or stripetti squash- the perfect combo of sweet, spicy, salty, and sour. This particular harissa spice mix has a nice kick to it. Use less if you don’t like a ton of spice. You can definitely make this recipe for a crowd. It doesn’t require a lot of hands-on time, but is sure to wow the guests. 




​Ingredients:
1 rack lamb rib chops, about 8 chops (1 ½ - 2 lbs)
1 T harissa spice mix  (This is my favorite blend)
1 t sea salt
1 t avocado oil

Directions:
On a plate or sheet pan, place ribs. Sprinkle with harissa spice mix, sea salt, and avocado oil. Rub all over on top and bottom. Let sit for 20 minutes at room temperature. 
Preheat oven to 450. 
Heat a cast-iron (or oven safe pan) over medium- high heat. When hot, place rack skin side down in pan for 2 minutes. With tongs, turn rack over and sear for another 2 minutes. 
Place entire pan in oven on the middle or upper-middle rack for 10 minutes for rare, 12 minutes for medium-rare, 14 minutes for medium. 
Remove pan from oven. (Remember to use a hotpad to grab the handle when removing it from the oven.) Let sit for 5-8 minutes before cutting. 
Using a large chef’s knife, slice the ribs between each bone. Enjoy! 

​​The creamy tahini dressing pairs so nicely with kale. It’s refreshing and satisfying! I also love it because it takes about 5 minutes to make. This salad is very high in minerals, from both the tahini and kale. Calcium doesn’t only come from dairy, as many dark leafy greens are packed with the mineral.

This is a great side for the lamb rib chops. This is another fun recipe for kids, as they can get their hands dirty and “play” with the food. Massaging the kale helps break it down for easier digestion – plus kale deserves a little pampering too.

Ingredients:
1 large head/bunch curly kale, washed, stem removed and ripped into pieces
2 T tahini
Juice from 1 lemon
¼ t sea salt
1 T evoo
1 T water

Directions:
In a large bowl, whisk together tahini, lemon juice, sea salt, olive oil, and water. If it is too thick you can add more water as needed. You want it to be slightly thick so it sticks to the kale leaves. 
Dump all of the kale into the bowl with the dressing. Start massaging the dressing into the kale, for about 1 minute. The kale should reduce significantly. 
**Massage it like a deep tissue massage, not a gentle back rub. You want to start breaking down some of the fibers in the kale to support easier digestion. Enjoy! 

​This is one of those salads you never want to end, especially when the cantaloupe is perfectly ripe. I know it’s the end of the melon season, but I’ve gotten some really good ones lately that have truly hit the spot. ​

This salad is loaded with vitamin C (immunity, brain health, and collagen repair), vitamin A (immunity, growth, reproduction, vision, heart, lungs, kidneys), vitamin K (blood clotting, bone health), calcium (bone health, nerve and muscle function, acid/alkaline balance), potassium (kidneys, blood pressure), B vitamins (red blood cells, brain, liver, energy pathways, nervous system), and copper (bones and tissue, cholesterol, antioxidant protection, energy pathways). Sounds pretty nutritious to me!

Ingredients:
8 c arugula
3 c cantaloupe, cut into 1” cubes
1 large tomato, cut into 1” cubes
Juice from 1 lemon
1 T evoo
2 T pistachios
Pinch sea salt

Directions:
1. Combine all ingredients in a bowl and lightly toss. Yes, it’s that easy. You’re welcome. 

They support bone health, blood clotting, immunity, gut health, regular bowel movements, and stabilizing blood sugar. This is also a great food to try with kids- call them mini cabbages, they’ll think they’re cute, and the rest is history. Getting kids involved in prep work is the best way to have them try new things. Good luck trying to stop eating these when the outer layers are a little crispy.

Ingredients:
2 lbs brussel sprouts, hard stem cut, outer leaves removed, and halved
2 T evoo
½ t sea salt
½ t garlic powder OR 1 clove garlic, minced

Directions:
Preheat oven to 425F. (400F if using convection) Prepare a baking sheet with parchment paper.
On baking sheet, combine brussel sprouts, olive oil, sea salt, and garlic and combine until all ingredients are distributed evenly. Make sure brussel sprouts are in one even layer. 
Roast for 30-40 minutes, depending on how crispy or brown you like them. Toss halfway through cooking. (You can also lower the time to 20-30 minutes at 400F for convection bake.) Enjoy! 

It was my first time making this squash and was not able to eat the skin, but that could have just been the way it was prepared. I’d describe the taste as a more mild spaghetti squash. I didn’t find it even half the sweetness of the delicata. It also could’ve just been the one I picked. This squash is also packed with fiber, vitamin A, potassium, folate, and vitamin C. This is a great substitute for regular spaghetti as it is loaded with an abundance of nutrients and a whole food compared to processed spaghetti.

Ingredients:
1- 2 lb stripetti squash (can use spaghetti squash)
Drizzle of extra virgin olive oil (evoo), maybe 1-2 T
1/4 t sea salt

Directions:
1. Preheat oven to 425F. Prepare a baking sheet with parchment paper. 
2. Cut spaghetti squash in half. Keep the seeds inside. (This helps keep it moist while cooking). Drizzle olive oil, sprinkle sea salt and pepper on cut side of squash. Then put the cut side down on the parchment paper. Drizzle a tiny bit of olive oil on the outside of each squash to prevent it from burning. Rub it all over the outside with your hands. 
3. Roast for 45 minutes to an hour or until the inside is completely soft and edges are slightly caramelized. 
4. To serve: Scoop out the seeds. Add a drizzle of evoo and a sprinkle of sea salt. Then scrape out the squash and place on serving dishes. Enjoy!

​​If you want candy on a plate, make this. Seriously though, delicata squash is heaven. It’s got a lot of fiber, vitamin A, vitamin C, calcium and iron, supporting the eyes, skin, immune system, bones, and cell health. These little buggers are packed with so much flavor, you only need olive oil and sea salt. 

Roasting until they are slightly caramelized is the best way to prepare them in my opinion- sweet and delicious! You can even eat the skin, where most of the fiber lives.

Ingredients:
2 medium delicata squash
1-2 T evoo
½ t sea salt

Directions:
Preheat oven to 425. (400F if using convection) Prepare a baking sheet with parchment paper. 
Cut delicata squash in half lengthwise. Scrape out seeds. (I use a grapefruit spoon for this.)
Lay the flat side down on the cutting board and cut ½” moons. Combine squash, olive oil, and sea salt on baking sheet. 
Roast in the oven for 30-35 minutes, flipping halfway through. (You can also lower the time to 25-30 minutes at 400F for convection bake. Flip halfway through.) Enjoy!

I served this with some roasted patty pan squash and pan seared sword fish. The only seasonings this meal had were sea salt, pepper and olive oil. I let the ingredients do ALL the talking. 

​Ingredients:
2 medium heirloom tomatoes, sliced into wedges
1 pint golden cherry tomatoes, halved
1 T evoo
Sprinkle sea salt and pepper

Directions:
1.  Combine all ingredients in a bowl and toss to combine. Enjoy! (Yes, it's that easy!)

​
​How can anyone resist a fresh rustic sourdough bread loaf from the local bakery? I went to the Princeton Farmers Market and had all of the ingredients staring at me in the face. ​

My favorite organic farm-stand had the most gorgeous heirloom tomatoes and basil, then I walked past the local bakery and the rest is history. This is such a satisfying salad and you can serve it over greens, or as a side. 
​
Ingredients:
3 medium heirloom tomatoes, cut into 1" chunks
1 pint cherry/grape tomatoes, halved
1/2 c basil, sliced
1 clove garlic, chopped (or more)
2 c rustic sourdough, cut into 1" chunks
2 T evoo
1-2 T red wine vinegar
Sea salt and pepper

Directions:
1.  Combine all ingredients in a bowl and toss to combine. Enjoy! 

​
This is one of the fastest and easiest sides to throw on the plate for a quick dinner. The lightly sauteed tomatoes provide a juicy surprise on your palate no matter what you serve it with. This side was served with my slow roasted salmon (as seen in the photo). ​

Ingredients:
1 bunch asparagus, ends trimmed off
1 pint cherry/grape tomatoes
2 cloves garlic, chopped
1 T evoo
Sea Salt and Pepper
​
Directions:
1.  Heat a large saute pan over medium heat. Add olive oil and garlic. When garlic starts to sizzle, add tomatoes. 
2.  Cook tomatoes for 2-3 minutes and then add asparagus to pan, stirring often with tongs. Season with sea salt and pepper. Cook until asparagus is very bright green, about 3-4 minutes. 
3.  Remove pan from heat and serve on plates. Enjoy!

​This has to be another one of my clients' favorites. The marinated is what makes this chicken melt in your mouth. The crispy, flavorful skin might be my favorite part.

​This is an easy crowd pleaser and you can make it ahead.

If you make it ahead, you might need to broil it for a minute or two when you reheat it to re-crisp the skin. 

Ingredients:
1 bunch scallions, thinly sliced
1 bunch cilantro, chopped
2 garlic cloves, chopped OR 1 t garlic powder
Juice from 2 limes
Juice from medium orange
1/4 cup reduced-sodium tamari
2 T extra virgin olive oil
1 t sea salt
2 lbs skin-on, bone-in chicken thighs

Directions:
1. In a bowl, combine everything except the chicken and stir to combine. Then add chicken, toss to coat chicken evenly and put some marinade under the skin of each thigh. Cover and refrigerate for up to two hours, but one hour will be sufficient.
2. Preheat oven to 440F. Prepare sheet pan with parchment paper. 
3. Place chicken thighs on sheet pan. Roast for 30-40 minutes depending on the size of the thighs (more time the larger the thighs) and how brown and crispy (more time for browner and crispier) you like the skin. Enjoy!

  
​
Switch up the regular cauliflower florets and cut the head into thick slices. They look absolutely beautiful on a plate instead of plopping on a pile of cauliflower.

​This is a good trick for a fancy dinner party. It actually requires less cutting and less time.  But shhhhh, no one needs to know that!  

Cauliflower is loaded with vitamin C, vitamin K, folate, vitamin B6, potassium, manganese and contains cancer fighting properties. 

Ingredients:
1 head cauliflower
2 T extra virgin olive oil or coconut oil
pinch sea salt
pinch pepper

Directions:
1.  Preheat oven to 425F. Prepare sheet pan with parchment paper.
2.  Place cauliflower stem side down on cutting board. Slice cauliflower into 3/4" slabs. Be careful handling them, as they can be very delicate.
3.  Place cauliflower on sheet pan. Drizzle with oil and sprinkle sea salt and pepper on top.
4.  Roast in the oven for 25-30 minutes or until it starts to brown and get slightly caramelized. Do not flip halfway through cooking, as this can break up the beautiful slices. Enjoy!

Ingredients:
2 large carrots, peeled and grated
2 T freshly squeezed lemon juice 
1 honeycrisp or granny smith apple, unpeeled, grated into 2 T lemon juice (to prevent browning)
2 medium beets, washed thoroughly and grated (peeled if skin is thick)
2 t finely grated ginger, optional

Directions:
1. Juice lemon into a large bowl, then grate apple into bowl and toss to coat apple with lemon juice to prevent browning. 
2. Grate remaining ingredients into the bowl and toss.  Enjoy!