Rosemary Kale Chicken Soup

Start to finish: 40 minutes

Ingredients

• 2 quarts chicken broth (low-sodium and organic or homemade)
• 2 cups chopped kale
• 1 cup chopped cooked chicken
• 2 celery stalks, chopped
• ½ medium yellow onion, diced
• 1 clove garlic, minced
• 1 small sprig fresh rosemary (stem removed), finely chopped
• ¼ teaspoon ground turmeric
• Salt and ground black pepper

Instructions

1. In a large pot over medium-high, add all the ingredients except the salt and pepper. Bring to a boil.
2. Turn the heat to low, cover, and simmer until the vegetables are tender, about 30 minutes.
3. Add salt and pepper to taste.

Vegan Curry

Start to finish: 45 minutes

Ingredients

• 1 pound sweet potatoes, cut into 1-inch cubes
• 1 butternut squash, cut into 1-inch cubes
• 3 teaspoons salt, divided
• 1 tablespoon vegetable oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• 4 teaspoons curry powder
• 2 teaspoons cumin
• 1 teaspoon ground black pepper
• ¾-inch piece ginger, minced
• 1 can diced tomatoes
• 1 can chickpeas, drained
• 1 can coconut milk

Instructions

1. In a large pot or Dutch oven, add the potatoes and squash. Cover with water, add 2 teaspoons of the salt, and bring to a boil.
2. Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 10 minutes. Drain the potatoes and squash and set aside.
3. Return the pot to the stove over medium heat and add the oil. Add the onion and garlic and cook, stirring constantly, until the onion is translucent, 3 to 5 minutes.
4. Add the curry powder, cumin, pepper, ginger, and remaining 1 teaspoon salt, and stir to combine. Add the tomatoes and chickpeas.
5. Increase the heat to medium-high, and stir in the coconut milk. Bring to a simmer, and then add the reserved potatoes and squash. Reduce the heat to low, and cook for 3 to 5 minutes.
6. Serve the curry over jasmine or basmati rice, if desired.

Recipe Note

To save time and energy, purchase precut butternut squash, jarred minced garlic, and squeezable minced ginger.

Stuffed Eggplant With Eggs and Feta

Start to finish: 60 minutes

Ingredients

• 2 eggplants
• 2 tablespoons olive oil
• 2 Anaheim chiles or 1 jalapeño, seeded and finely chopped
• 1 shallot, finely chopped
• 4 cloves garlic, crushed and minced
• 3 teaspoons paprika
• ½ teaspoon crushed red pepper
• ½ teaspoon turmeric
• 3½ cups diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon honey
• 1 teaspoon red wine vinegar
• ¼ cup low-fat feta cheese, plus more for topping
• Salt
• 4 eggs

Instructions

1. Preheat the oven to 400 F. Line a baking sheet with aluminum foil and coat with nonstick spray.
2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving 1/2-inch-thick shells. Roughly chop the flesh and set aside.
3. Place the shells, cut-side down, on the prepared pan and roast until soft, 25 to 30 minutes. Remove from the oven, and reduce the oven temperature to 375 F.
4. In a saucepan over medium-high, heat the oil. Add the chiles or jalapeño and shallot. Cook for 3 to 4 minutes.
5. Add the garlic, paprika, red pepper, and turmeric, and cook for 2 minutes. Reduce the heat to medium.
6. Add the reserved eggplant flesh, tomatoes, tomato paste, honey, and red wine vinegar. Cook for 12 to 15 minutes.
7. Pour the mixture into a bowl, stir in the feta, and add salt to taste.
8. Scoop the mixture into the eggplant shells on the baking sheet. Make a cavity in the filling of each shell and crack an egg into it. Spread the white to cover some of the filling, leaving the yolk intact.
9. Sprinkle with more crumbled feta. Bake for 10 to 15 minutes.
10. Remove from the oven and serve.