Tomato and Harissa Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

Tomato Soup

This chunky tomato soup gets an extra kick to it with spicy harissa. Make this delicious soup and get cozy on a cold winter day!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

8 Roma Tomatoes Grated 

1 Cup Of Favorite Tomato Sauce 

2 Garlic Cloves Sliced

1 Shallot Sliced

1 Teaspoon Zaatar

1 Teaspoon Aleppo Pepper Flakes Or Chili Powder

1 Teaspoon Harissa

1 Bay Leaf

Black Pepper

1 Cup Of Chicken Stock

1 Tablespoon Olive Oil

1 Tablespoon Butter

¼ Cup Of Oat Milk

Directions

  1. Grate the tomatoes by cutting them in half and grating on a cheese grater over a bowl until you get down to the skin of the tomato. 
  2. In a large soup pot, add the butter and oil on medium heat. Add the sliced shallots and garlic and cook for a few minutes. Add the grated tomato, zaatar, Aleppo, and harissa. Cook for a few minutes to let the harissa caramelize a bit.
  3. Add chicken stock and tomato sauce and let the soup simmer for 30 min. Finish with the milk, a sprinkle or zaatar and Aleppo.

Veggie Black Beans and Rice

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor!

This classic and easy to make black beans and rice is perfect for dinner. Because it’s so versatile it’s great to pair with any meal! Top with salsa to amp up the flavor! 

  • Servings: 6
  • Difficulty: Easy
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Ingredients

1 Tablespoon Olive Oil

1 Small Onion, Diced

1 Red Bell Pepper, Diced

1 Green Bell Pepper, Diced

2 Garlic Cloves, Minced

1 Teaspoon Cumin

1½ Teaspoons Dried Oregano

2 Bay Leaves

1 Cup Short-Grain White Rice, Rinsed

2 Cups Low-Sodium Vegetable Or Chicken Broth

2 15-Ounce Cans Black Beans, Drained And Rinsed

1 Lime, Juiced

Directions

  1. In a large saucepan, heat the olive oil over medium heat. Add the onion and peppers and cook, stirring, until softened, 5-7 minutes. Add the garlic, cumin, and oregano and cook until fragrant, 1-2 minutes. 
  2. Add the rice and stir for 2 minutes, or until the grains start to turn opaque. Stir in the broth and bring to a boil. Reduce the heat to low and cover the pot. Cook for 15 minutes, or until the liquid is absorbed and the grains are tender.  
  3. Stir in the beans and lime juice and season to taste.  

One-Pot Caramelized Cabbage Soup

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

This wonderful cabbage soup is great to prepare during these cold months! It’s delicious, warm and comforting! Adding the baguette topped with parmesan cheese is a great addition to the soup.

  • Servings: 6
  • Difficulty: Easy
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Ingredients

2 Tablespoons Unsalted Butter

½ Large Green Cabbage, Shredded 

1 Large Yellow Onion, Sliced Thinly

3 Garlic Cloves, Minced 

½ Cup Dry Red Wine

2 Sprigs Fresh Thyme

2 Bay Leaves 

4 Cups Beef Or Vegetable Stock

½ Baguette, Sliced Into ½-Inch Rounds

1 cup shredded Gruyere Or Parmesan Cheese

Salt And Pepper To Taste

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Add the cabbage, onions, garlic, thyme sprigs, and bay leaves, cover the pot, reduce the heat to medium-low and cook, stirring occasionally to avoid burning, for 45-60 minutes or until very soft and tender. 
  2. Stir in the wine and bring to a simmer until most of the wine is evaporated. Add the broth and return to a simmer to heat through.  Season to taste with salt and pepper and remove the thyme sprigs and bay leaf. 
  3. Meanwhile, place the bread on a baking sheet and broil on low for about 5 minutes, until crisp but not dark brown. Watch carefully to avoid burning. 
  4. Cover the soup in the skillet with toasted bread. Cover the bread with shredded cheese and lace under the broiler for 2-3 minutes or until the cheese is melted and bubbly. Watch carefully to avoid burning. Serve hot. 

Roasted Eggplant-Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season!

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste

Directions

  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill. 

Slow-Cooker Bone Broth

The cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

TThe cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

  • Servings: Varies
  • Difficulty: Easy
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Ingredients

2 Pounds Beef Marrow Bones

2 Large Or 3 Small Onions, Peeled and Halved

3 Large Carrots, Peeled and Chopped Into 3-Inch Pieces 

3 Large Celery Stalks, Chopped Into 3-Inch Pieces

2 Inches Fresh Ginger, Peeled

4 Garlic Cloves, Peeled

Fresh Thyme, Parsley Stems, And Bay Leaves

Directions

  1. Place all of the ingredients in a large slow cooker. Cover with water and cook on low for 12-18 hours. 
  2. Strain the broth through a fine-mesh strainer and discard solids. 
  3. Chill the broth overnight and remove solidified fat in the morning. 
  4. Season with salt and pepper and enjoy the broth as-is, or use to make soups, sauces, and other dishes. 

Braised Red Cabbage with Apples and Onions

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

This take on a German side dish is a wonderful addition to the dinner table. It’s best served with your choice of meat and a healthy helping of mashed potatoes!

  • Servings: 5
  • Difficulty: Easy
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Ingredients


1 Red Cabbage, Quartered and Sliced
⅓ Cup Wed Wine
2 Tablespoon Red Currant or Plum Jam
2 Bay Leaves
1 Tablespoon Soy Sauce
½ Yellow Onion Sliced
1 Teaspoon Salt
3 Cups of Water
1 Apple Cored and Sliced
1 Teaspoon Butter
1 Tablespoon Apple Cider Vinegar

Directions

  1. In a large saucepan, add the butter on medium heat. Saute the onions and apples until soft and onions are translucent.
  2. While the onions and apples are sauteing, quarter and slice the red cabbage.
  3. Add the sliced cabbage, red wine, jam, soy sauce, apple cider vinegar and 1 cup of water. Keep adding more water as it simmers.
  4. Simmer for 30-40 min or until cabbage has completely softened and the liquid has reduced to a tablespoon.