Mediterranean Baked Veggies


  • 4 Garlic Cloves
  • 16 oz Asparagus
  • 1/2 oz Thyme
  • 4 tsp Veggie Stock concentrate
  • 8 oz grape tomatoes
  • 4 Scallions
  • 1 1/2 cups Israeli couscous
  • 1 oz sliced almonds
  • 1 cup feta cheese


  1. Prep: Adjust rack to middle position ans preheat oven to 450 degrees. Wash and dry all produce. Mince garlic. Trim and discard woody bottom ends from asparagus; but stalks crosswise into 3-inch pieces. Strip thyme leaves from stems; discard stems and roughly chop leaves. In a small pot, combine stock concentrate and 2 cup water. Bring to a simmer over medium heat.
  2. Roast Veggies: Toss garlic, asparagus, tomatoes, and half the thyme on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast, tossing halfway through, until asparagus is tender and tomatoes burst, 12-15 minutes.
  3. Cook Scallion whites: Meanwhile, trim and thinly slice scallions, separating whites from green. Melt 2 TBSP butter in a medium pot over medium heat. Add scallion whites and cook, stirring, until fragrant, 1 minute.
  4. Toast Couscous: Add couscouse and remaining thyme to same pot. Cook, stirring, until grains are lightly toasted, 1-2 minutes.
  5. Simmer Couscous: Pour simmering stock into pot with couscous mixture. Reduce to a low simmer, cover, and cook until tender, 6-8 minutes. Drain any excess liquid from pot, if necessary.
  6. Serve: Fluff couscous with a fork; season with salt and pepper. Divide between plates, then top with roasted veggies. Sprinkle with almond, feta, and scallion greens.

Recipe adapted from Hello Fresh

Coconut Chicken Curry


  • 2 Tbsp parsley (chopped)
  • 2 Tbsp tomato paste
  • 2 lb chicken breasts (skinless and boneless, cut into bite size pieces)
  • 14 1/2 oz diced tomatoes (1 can)
  • 3 cloves garlic (minced)
  • 2 Tbsp sugar
  • 1/2 tsp pepper (or to taste)
  • 1/2 small onion (chopped)
  • 1 cup chicken broth (or 1 tsp chicken broth concentrate)
  • 2 Tbsp curry powder


  • Cook the chicken: Heat the olive oil in a large skilled or Dutch oven. Add the chicken to the Dutch oven and season with salt and pepper. Cook until no longer pink on the outside (about 5 minutes).
  • Add flavor: Add the onion, garlic, curry powder and stir. Cooking for 2 more minutes then add the chicken broth, coconut milk, tomatoes, tomato paste and sugar. Stir everything together, bring to a boil then cover and simmer for 15 minutes.
  • Serve: Serve over rice and garnish with the parsley.

Recipe adapted from Jo Cooks

Pineapple Chicken Stir-Fry


  • 1 yellow onion
  • 2 cups pineapple chunks
  • 2 bell pepper, diced 1/2 inch thick
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1/4 cup soy sauce
  • 1 teaspoon cornstarch
  • 1/4 cup water
  • 1 lb, boneless, skinless chicken breasts
  • 1/2 cup thinly sliced scallions


  1. Prep the veggies and fruit and set them aside, Prep the garlic and ginger, and set them aside in a small bowl.
  2. Make the stir-fry sauce by mixing together the soy sauce and cornstarch until no lumps remain. Whisk in the water and set the sauce aside.
  3. Preheat a large (12- to 15-inch) skillet over medium heat, and cut the chicken up into 1-inch pieces.
  4. When the skillet is hot, add 1 tablespoon of the cooking oil to the pan along with the chicken. Turn the heat to high, and saute until the chicken is browned and almost cooked through, 4 to 5 minutes.
  5. Remove the chicken from the pan, and add the onion, pineapple, scallions, and red and green peppers. Cook, stirring often until veggies are crisp-tender, 3 to 4 minutes, adding the additional tablespoon of olive oil if necessary.
  6. Add the chicken back to the pan along with the garlic and ginger, stir-fry until just fragrant, about 30 seconds. Then add the stir-fry sauce, and lower the heat to medium. Cook until the sauce thickens and the chicken is completely cooked through, about 1 minute.

~Recipe from Rachel Hollis

Smokey Black Bean and Sweet Potato Soup

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

1 teaspoon olive oil

1/2 yellow onion, chopped

2 cloves garlic, minced

3 cups peeled and diced sweet potato, 1/4 inch diced

3 cups cooked black beans, or 2 – 15oz cans drained

3 teaspoons cumin

1 teaspoon paprika

1/4 – 1/2 teaspoon smoked paprika

1 1/4 teaspoon salt

1/4 teaspoon black pepper

3-4 cups vegetable stock, depending on how thick you want your soup


  1. Heat olive oil in a large pot over medium heat. Add onion, a pinch of salt and stir for 3 minutes. Then add garlic and stir for 30 seconds. Add sweet potato, black beans, and all the spices. Stir and cook for 2 minutes. Add stock, bring to a boil, reduce to a simmer and simmer for about 20 minutes, or until sweet potatoes are cooked through.
  2. Using a cup or soup ladle, scoop out 2 cups of the sweet potato and black beans and set aside. Let soup cool and then using an immersion blender, blender, or food processor blend the remaining soup together. Turn the heat back on and add back in the reserved sweet potato and black beans. Heat soup, stirring occasionally, until hot.
  3. Serve with your favorite garnishes: cilantro, red onion, avocado, tortilla strips, salsa etc…

~Recipe adapted from