Root Veggie Lentil Soup

INGREDIENTS:

• 1 tbsp olive oil

• 1 yellow onion, chopped

• 2 cloves garlic, minced

• 2 to 3 carrots, peeled and cut into ¼-inch pieces

• 1 parsnip, peeled and cut into ¼-inch pieces

• 1 small celery root, peeled and cut into ¼-inch pieces

• 1 1/4 cups dried brown lentils, picked over and rinsed

• 6 cups vegetable broth or water

• 1 tbsp reduced-sodium tamari

• Sea salt and ground black pepper, to taste

• Chopped fresh flat-leaf parsley for garnish

PREPARATION:

1. In a skillet on medium, heat oil. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.

2. Add carrots, parsnip, celery root, lentils, broth, tamari, salt and pepper. Cover and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve, adjust seasoning to taste, and sprinkle with parsley.

Shredded Carrot & Chicken Salad with Raisins, Jicama & Citrus Yogurt Dressing

INGREDIENTS:

Dressing:

• ½ cup whole-milk plain Greek yogurt

• ¼ cup extra-virgin olive oil

• 3 tbsp fresh lemon juice

• 2 tbsp white wine vinegar

• 1 tbsp fresh orange juice

• 1 tbsp Dijon mustard, optional

• 1 small clove garlic, minced

• ½ tsp sea salt

• Pinch ground black pepper

Salad:

• 1 ear corn (grilled, boiled or fresh), kernels removed

• ½ jicama, peeled and julienned

• 3 cups shredded or grated carrots

• 1½ cups shredded red cabbage

• 1/2 cup organic golden raisins

• ⅓ cup fresh flat-leaf parsley, chopped

• ¼ cup fresh mint, chopped

• 10 oz cooked chicken breast (preferably grilled)

PREPARATION:

1. Make dressing: In a small bowl, whisk together all dressing ingredients until combined. Set aside.

2. Make salad: In a large bowl, combine corn, jicama, carrots, cabbage, raisins, parsley, and mint. Add chicken and dressing; toss to coat.

Grilled Herbed Steak With Rainbow Slaw

INGREDIENTS:

• 3 cloves garlic, minced

• 3 tbsp chopped fresh flat-leaf parsley leaves

• 2 tbsp red wine vinegar

• 2 tsp Dijon mustard

• 1 tsp olive oil

• 1/2 tsp fresh ground black pepper

• 12 oz flank steak, trimmed of fat

• High-heat cooking oil (such as sunflower, safflower or grape seed oil), as needed

• Pinch sea salt

RAINBOW SLAW:

• 4 tsp red wine vinegar

• 1 tsp olive oil

• 1 tsp raw honey

• 1/2 tsp crushed caraway seeds

• Pinch sea salt and fresh ground black pepper

• 4 cups finely shredded red cabbage

• 1 cup trimmed and shredded carrot

• 1 cup trimmed and shredded zucchini

• 1/2 cup thinly sliced sweet onion

• 1/4 cup raw unsalted sunflower seeds

PREPARATION:

1. In a large shallow bowl, combine garlic, parsley, 2 tbsp vinegar, mustard, 1 tsp olive oil and 1/2 tsp pepper. Add steak, turning to coat. Cover and refrigerate for at least 2 hours, or overnight.

2. Meanwhile, prepare coleslaw: In a large bowl, whisk together 4 tsp vinegar, 1 tsp olive oil, honey, caraway seeds and pinch each salt and pepper. Add cabbage, carrot, zucchini and onion, tossing to coat. Let stand for 20 minutes. Stir in sunflower seeds.

3. Meanwhile, preheat grill to medium-high and lightly oil grate with cooking oil. Remove steak from marinade, discarding excess marinade. Sprinkle with pinch salt. Add to grill; close lid and grill, turning once, until desired doneness, about 10 minutes for medium-rare and 12 minutes for medium doneness (internal temperature should reach 145°F when tested with a food thermometer). Transfer to a cutting board and let stand for 3 minutes before slicing thinly diagonally across the grain. Serve with coleslaw.

Roasted Eggplant and Pickled Beet Sandwiches

INGREDIENTS:

Roasted Eggplant & Garlic Mayo:

• 1 large eggplant (1 1/2 pounds), sliced into 1/2"-thick rounds

• 1/4 cup olive oil

• 1/4 teaspoon smoked paprika

• Kosher salt, ground pepper

• Freshly ground black pepper

• 1 garlic clove, finely grated

• 1/2 cup mayonnaise

• 2 teaspoons Sherry vinegar

Beet Salad & Assembly:

• 4 scallions, thinly sliced

• 1 cup mixed tender fresh herb leaves (such as flat-leaf parsley, dill, and mint), torn if large

• 1/2 cup chopped pickled beets

• 1/4 cup chopped pitted oil-cured olives

• 2 tablespoons drained capers

• 1 tablespoon olive oil

• 4 6x4" pieces focaccia, split

• 6 ounces feta, thinly sliced or crumbled

PREPARATION:

For Roasted Eggplant & Garlic Mayo:

1. Preheat oven to 400°F. Place eggplant slices on a large rimmed baking sheet and rub both sides with oil. Season with paprika, salt, and pepper. Roast until golden and tender, 30-40 minutes.

2. Whisk garlic, mayonnaise, and vinegar in a small bowl; set aside.

For Beet Salad & Assembly:

1. Toss scallions, herbs, beets, olives, capers, and oil in a medium bowl to combine.

2. Spread cut sides of focaccia with garlic mayo. Build sandwiches with focaccia, eggplant, feta, and beet salad.

DO AHEAD: Eggplant can be roasted 1 day ahead. Cover and chill.

Pork Tenderloin with Golden Beets

INGREDIENTS:

• 1/4 cup walnuts

• 3 tablespoons plus 1/2 cup olive oil

• 1 1/2 pounds pork tenderloin

• Kosher salt

• 2 medium onions, coarsely chopped

• 3 medium golden beets, scrubbed, cut into bite-size pieces

• Freshly ground black pepper

• 4 garlic cloves, chopped

• 2 cups sauerkraut, plus 1/2 cup brine

• 1 cup low-sodium chicken broth

• 1/2 cup dry white wine

• 4 tablespoons fresh lemon juice, divided

• 1/2 cup finely chopped mint

• 1/2 cup finely chopped parsley

• 1/4 cup finely chopped dried tart apricots

PREPARATION:

1. Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 7–10 minutes. Let cool, then chop.

2. Heat 3 Tbsp. oil in a large skillet over medium-high. Season pork loin (look for one with a nice dark color and some fat on it) with salt and cook until browned on all sides, 10–15 minutes. Transfer pork to a platter.

3. Add onions and beets to same skillet and cook, stirring often, until onions are slightly translucent and browned, 10–12 minutes; season with salt and pepper. Add garlic, sauerkraut, brine, broth, wine, and 2 Tbsp. lemon juice and bring to a simmer. Cover skillet, reduce heat to low, and cook until beets are fork-tender, 25–30 minutes.

4. Return pork to skillet and push down into liquid. Turn heat up to medium and simmer, uncovered, turning meat occasionally until an instant-read thermometer inserted into the thickest part of loin registers 150°F, 20–30 minutes. Transfer pork to a cutting board and let rest 5 minutes before slicing.

5. Meanwhile, mix walnuts, mint, parsley, apricots, remaining 2 Tbsp. lemon juice, and remaining 1/2 cup oil in a small bowl; season with salt and pepper.

6. Spoon beet mixture onto plates and arrange sliced pork on top. Spoon a generous amount of walnut sauce over.