Cauliflower rice is all the rage and I had been trying my hardest to get on the bandwagon, but hadn’t yet fallen in love with the taste, until… I stumbled upon this cooking method. This recipe was inspired by a vegan meal in a box that my sister sent me through Green Chef, a local box of the week company. This recipe mixes cauliflower rice and short grain rice, to make an earthy, cauliflower flavored risotto. It is topped with some BBQ tempeh and a delicious scallion, peanut and ginger relish. The combination is a flavor burst!

Roasted Pesto Salmon

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Pesto and salmon are a great combination and as a bonus, this may be one of my easiest weeknight dinners, especially if you already have the pesto made. All you have to do is spread the pesto on the salmon and bake! It also tastes great room temperature, so it’s a great make-ahead meal. Serve with TG's Crispy Roasted Herb Potatoes and weeknight green salad.

White Chicken Chili

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This is a great light yet hearty dinner, when you want to curl up with a warm bowl of hearty chili. Instead of beef, this chili uses chicken and even some kale at the end to round out this healthier version of the classic. Depending on what’s in season, add you favorite veggies. I like to serve this with some crusty bread.
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If you are looking for a light, one dish meal, that has all of your protein and veggies, try this fresh and delicious steamed sole dish. If you’re not a fan of sole (dover or lemon) use any of your favorite light white fish. The fancy way to cook this dish is en papiotte, where you bundle each portion inside of parchment paper and seal them and each person gets their own little package, cut open and steaming hot. I have simplified this, and bake it all on a sheet tray or pyrex, covered tightly, and served family style. Make sure to cut you veggies super thin, so that the fish and the veggies cook in the same amount of time. Serve on a bed of cous cous to sop up the delicious juices.

Yemenite Chicken Soup

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This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
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Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
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I normally associate lasagna with summer veggies. This is a great winter version, that uses butternut squash, Kale and mushrooms along with the warm flavors of nutmeg, sage and thyme to create an earthy and filling lasagna to be enjoyed as the snow falls and summer is a distant memory.
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Salad Nicoise with Seared Pepper Crusted Tuna If you are looking for a light but filling dinner salad, try this salad Nicoise. In addition to having all of the regulars, like olives, tomatoes, string beans, and eggs, this version kicks it up a notch with a seared pepper crusted ahi tuna. I love to use red and green peppercorns, which have a slightly sweet taste. Make sure everyone gets a few slices of the tuna and feel free to add any additional veggies that you love!

Chicken Chow Mein

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I make a lot of chicken soup for my family and the big question is always what to do with the soup chicken. I learned this recipe from my mother, who did not like to waste anything. She would take leftover cooked chicken from soup, in particular the chicken breasts and make this east chicken chow mein, which we all loved! Make this your own by adding your favorite veggies to the mix.

Creamy Cauliflower Soup

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This is a classic creamy cauliflower soup recipe, lightened up. It has all the warm flavors that come with sweet cooked cauliflower and nutmeg, along with sautéed onions, leeks and celery for some added depth. I use milk, to lighten things up, but you can, of course, use cream if you’re feeling indulgent….