Crispy Curry Tofu

Remove tofu from package and cover the top and bottom with paper towels or a clean cloth. Place a heavy skillet on top of the covered tofu and allow gravity to press the water from the tofu for 10-30 minutes.

On the stove, heat the oil in a pan over medium-high heat.

In a bowl, combine the curry powder, cornstarch, garlic powder and salt.

Cut the pressed tofu into 1” cubes and add to the bowl with the cornstarch mix-ture and toss until the tofu is coated.

Add the tofu to the oiled pan and cook for 3-5 minutes, tossing occasionally with a spatula to get the tofu golden and crisp on all sides. Remove tofu from the pan and discard the remaining oil. Serve and enjoy!

Nutrition per serving: 370 calories; 22g total fat (1.5g saturated); 590mg sodium; 23g carb; 3g dietary fiber; 0g sugar; 22g protein

Weeknight Red Lentils

Heat the olive oil in a large sauté pan on medium heat and add the onion, cooking for 4 minutes. Stir in the garlic and ginger and continue cooking until fragrant, about 1-2 minutes. Steam the bag of butternut squash cubes, available in the produce department, in the microwave according to the package directions. Add two cups of squash to the pan, storing any additional in the refrigerator. Add the turmeric, curry powder, salt, ground cumin, caraway seeds, and ground coriander to the pan, mixing everything together and cooking for an additional 3 minutes. Add one cup of vegetable broth to deglaze the pan, then add the remaining two cups of broth, diced tomatoes, and lentils, stirring the mixture together. Cover and let simmer for 30 minutes. Remove from heat and portion into bowls, adding chopped cilantro on top for garnish. This recipe pairs well with spinach and brown rice.  

Nutrition per serving: 320 calories; 5g total fat (0.5g saturated); 330mg sodium; 53g carbohydrates; 19g dietary fiber; 8g sugar (0g added sugar); 17g protein 

Apple Arugula Salad with Kale Sage Pesto

Add all pesto ingredients to a food processor and pulse until combined. Add salt and pepper and adjust to taste. 

In a medium mixing bowl, add arugula and pesto and toss to combine. Transfer to plates and top with apples, cranberries, pumpkin seeds, and goat cheese. 

Nutrition per serving: 310 calories; 25g total fat (6g saturated); 50mg sodium; 14g carbohydrates; 4g fiber, 8g sugar (0g added sugar); 11g protein

Polpette di Ricotta al Sugo (Ricotta Balls in Sauce)

To make the ricotta balls, drain ricotta well and put it in a bowl and mash with a fork. Add cheeses and breadcrumbs and mix well. Add eggs, garlic, parsley, and basil and combine to make a dough, reserving 1 tablespoon parsley and garlic for garnish. Form dough into golf ball size rugby balls.

To make the tomato sauce, in a frying pan over medium heat, add olive oil and garlic and cook until garlic begins to soften. Add cherry tomatoes, increase heat to medium-high, and cook until softened, about 5 minutes. Add tomato sauce and continue to cook for 10 minutes. Season with salt and pepper. Add ricotta balls to tomato sauce and let cook, 5 minutes. Carefully turn over and cook for another 5-10 minutes. Remove to a plate. Add pasta water to thin sauce, as needed.

Bring a pot of salted water to boil over high heat. Add pasta and cook until al dente, 3-5 minutes. Place some drained pasta with the tomato sauce and carefully toss well. Transfer to a serving dish and add 5 ricotta balls. Repeat with remaining servings. Garnish with basil leaves.

Soba Noodles with Tofu and Noodles

Preheat oven to 375° and place racks in upper and lower thirds of oven.

In a bowl, toss kale, coconut, squash, tofu, salt and pepper, and 4 tablespoons olive oil until coated. Evenly divide mixture between 2 lined rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp, coconut and tofu is browned, and butternut squash is tender, about 30 minutes.

Meanwhile, in a large pot of boiling water over high heat, cook noodles according to package directions. Drain and rinse under cold running water. Shake off any residual water and place noodles in a clean large bowl.

In a small bowl, combine tahini, soy sauce, sesame oil, red pepper flakes, remaining 1/2 cup olive oil, and lime zest and juice. Whisk dressing until smooth. Pour half over noodles and toss to coat.

Add half of kale mixture to noodles and toss to incorporate. Drizzle in more dressing as needed, tossing until noodles are creamy; season with salt. Pile remaining kale on top. Drizzle with more sesame oil. Garnish with green onions.

French Carrot Salad

In a bowl, combine mustard, lemon juice, honey, oil, salt and pepper. Add carrots, parsley, and shallots and toss well. Taste and adjust seasoning. Cover and refrigerate until ready to serve.

Omelet in a Mug

In a small bowl, mix egg, milk, cheese, salt and pepper.

In a microwave-safe mug, pour egg mixture and add spinach and red peppers. Microwave until egg is full cooked, 1 1/2 minutes.

Hearty Greens with Beets, Pomegranates, and Pistachios

Preheat oven to 400°.

Cut off tips of red and golden beets, wash thoroughly. Keeping beets separate, in 2 small bowls, drizzle olive oil on beets and season with salt and pepper. Wrap red and golden beets in separate aluminum foil pouches and cook until fork tender, 45-60 minutes. Let cool.

Peel and cut golden beets into 1” wedges. Repeat with red beets. Keep beet colors separated.

In a bowl, add chard and half of pomegranate arils and toss lightly.

In a bowl, whisk together mustard, honey, pomegranate juice, and vinegar. Slowly drizzle oil, whisking briskly, to form an emulsion. Season with salt and pepper. Add 1/2 cup dressing to greens and gently massage. Let sit for 10 minutes.

Arrange greens and beets on a platter. Garnish with pistachios and remaining pomegranate arils.

Brussels Sprouts, Kale and Squash Salad

Preheat oven to 400°.

To make the salad, on a sheet pan, toss sprouts and squash with a small amount of olive oil, salt, and pepper. Roast until golden and crispy on the ends, about 8 minutes. Let cool for 15-20 minutes.

In a large bowl, add kale. Drizzle with oil and salt. Massage with your hands until kale starts to break down and soften. Add roasted sprouts and squash and toss.

To make the dressing, in a bowl, add balsamic, tamari, garlic, and basil. Slowly whisk in olive oil to emulsify. Season with salt and pepper.

Dress salad, adding in small amounts so as not to overdress. Toss and serve.

Potato Gratin Torte

To make the crust, in a bowl, combine flour, salt, thyme, and rosemary. Add butter and work it into flour with pastry cutter or pulse in a food processor until mixture resembles fresh breadcrumbs. Combine water, egg, and vinegar. Add to flour mixture and mix until dough sticks together. Form dough into a ball and flatten to form a disk.

Lightly flour a work surface and roll dough disk between 2 sheets of waxed paper until 1/8” thick and 15” in diameter. Transfer crust to an 8” spring form pan. Flatten bottom and fold dough edges under at pan edge. Refrigerate for 30 minutes.

Preheat oven to 425°. Line a rimmed baking sheet with heavy duty aluminum foil.

Meanwhile, peel potatoes and slice to 1/4″ thickness.

In a small saucepan over medium heat, add a drizzle of oil. Add shallots and cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer to a plate. Add cream, thyme, rosemary, and nutmeg into same pan and warm until wisps of steam appear.

Remove crust from fridge and brush bottom and sides lightly with egg. In a small bowl, combine cheeses.

Layer one-third each of Yukon gold potatoes, sweet potatoes, and sprinkle with salt and pepper in crust. Spread 1/3 of shallot-garlic mixture over potatoes. Sprinkle 1/3 of cheese mixture over shallot-garlic mixture. Pour 1/3 herbed cream mixture over shallot-garlic mixture. Repeat layers twice, pressing layers down slightly to fit. Place on prepared baking sheet. Cover pan with heavy-duty aluminum foil.

Bake for 15 minutes, lower oven temperature to 375° and bake for 1/2 hour. Uncover, brush edges with egg wash, and bake until potatoes are done and crust is browned, 30-45 minutes. Remove from oven and let sit 15-20 minutes. Place paper towels around pan to soak up any oil.

Carefully transfer to a serving plate and remove sides of pan. Carefully slide gratin off bottom of pan using a long knife or narrow spatula. Garnish with thyme sprigs.

Tip: Make 1 to 2 days ahead of time. To reheat, preheat oven to 350°, bake, covered, for 30-45 minutes or until bubbling.