Photo: A Hint of Honey

Pomegranate Spinach Salad
From A Hint of Honey

Ingredients:
For the salad:
baby spinach
red onion, thinly sliced
pomegranate arils
walnut pieces
feta, crumbled (optional)

For the Honey Balsamic Vinaigrette:
1 Tbsp. balsamic vinegar
1 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

Photo: Coconut & Lime

Sage Roasted Chicken
From A Hint of Honey

Ingredients:
1 8 lb roasting chicken
10-12 leaves fresh sage
Provençal salt
olive oil

Ingredients:
2 Tbsp butter
1 Tbsp olive oil
1/2 cup minced onion
1 cup chopped maitake mushrooms
3 cloves minced garlic
1 1/2 cups Arborio Rice
3 cups chicken or veggie broth
1/2 cup dry white wine
1/2 cup grated Parmesan

Photo: The Fussy Duck

Arancini
From The Fussy Duck

Ingredients:
Leftover risotto from Sunday
Frozen (or fresh) peas (one cup of peas for each cup of rice)
Frying oil
Mozzarella
Butter
Parmesan
Some grated nutmeg
Eggs
Breadcrumbs

Ingredients:
Leftover roast chicken from Sunday
2 oz spelt or barley
Chicken stock or chicken broth
1 carrot
1 leek
Rosemary
1 bay leaf
Bread or Breadcrumbs
Creme fraiche or milk
1 egg
zest of 1 lemon
parmesan

Ingredients:
2 – 5 oz cans of your favorite tuna – I use solid white in water
1/4 cup light mayonnaise – use more or less depending on how much mayo you like
1 celery stalk, chopped small
1 tablespoon red onion, diced small – more or less depending on how much you want
1 tablespoon sweet relish
1 teaspoon Dijon mustard
baby spinach leaves
tomato slices
tortillas

Ingredients:
1 stalk celery
Potatoes – peeled and cut in quarters
2 slices onion
1 bay leaf
1 tsp. salt
5 black peppercorns
2 lbs. fresh salmon & cut in serving pieces
Butter, melted
Lemon juice

Ingredients:
Eggplant
Goat cheese
Bread
Baby spinach
Tomatoes

Photo: Pink Stripes

Vegan Pumpkin and Sage Cheesy Pasta Bake
From Pink Stripes

Ingredients:
Pasta Bake Ingredients:
3/4 cup canned pumpkin puree
2 teaspoons pumpkin pie spice
12 ounces whole-wheat linguine
8 ounces extra-firm tofu
1 tablespoon chopped fresh sage
1/2 teaspoon salt
1/2 tablespoon extra-virgin olive oil
1 tablespoon freshly squeezed lemon juice

Cheesy Sauce Ingredients:
1/4 cup all-purpose flour
1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
Several pinches freshly ground black pepper
1/8 teaspoon tumeric
3/4 cup nutritional yeast flakes
1 tablespoon freshly squeezed lemon juice
1 teaspoon prepared yellow mustard

Photo: Lindsey’s Kitchen

Pumpkin Black Bean Quesadillas
From Lindsey’s Kitchen

Ingredients:
1 whole wheat tortilla
1/4 cup canned pumpkin
1/4 cup black beans
1/4 cup crumbled goat cheese
1/2 teaspoon cumin
1 tablespoon chopped cilantro
Green Chile Salt (I actually got this from Marx Foods, it was amazing! If you dont’ have this you can substitute regular salt)
Pepper

Photo: City Girl Lifestyle

Salmon Burgers
From City Girl Lifestyle

Ingredients:
1 pound wild salmon fillet, skinned (see Eating Well Tip below)
2 tablespoons finely chopped red onion or scallion
2 tablespoons chopped fresh cilantro
1/2 teaspoon finely chopped peeled fresh ginger
1/4 teaspoon kosher or sea salt
1/8 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil or canola oil

Ingredients:
8oz shredded purple cabbage
8oz shredded white cabbage
1 cup grated carrot
1 cup coriander, chopped
6 green onions, sliced
1 chilli, finely chopped
100ml olive oil
tbsp soy sauce
Juice of 2 limes
5-6 tbsp vegan mayonnaise

Ingredients:
1 can (16 oz.) black beans, rinsed well (at least 3 times)
2 cloves garlic, peeled
1/2c fresh cilantro
1/4c your favorite salsa
1 can (16 oz.) fire-roasted tomatoes and juice
1 tsp cumin

Photo: Embracing Him

Pulled Pork Sandwiches
From Embracing Him

Note: Serve topped with leftover coleslaw

Ingredients:
4 pound pork shoulder
3 tablespoons brown sugar
2 tablespoons Cajun seasoning
1 tablespoon salt
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon chili powder
bread or sandwich rolls

The Sauce:
1 (16 ounce) bottle barbecue sauce
1 cup apple juice
1/2 cup bourbon
2 teaspoons liquid smoke

Photo: Taste of Beirut

Pumpkin Soup
From Taste of Beirut

Ingredients:
1 1/2 pounds fresh pumpkin, cut up in smallish dice
1 1/2 pounds potatoes, cut up in smallish dice
1 cup of chopped tomatoes or 1 tablespoon of tomato paste
1 large onion, chopped up
1/3 cup of clarified butter (when clarifying the butter, try to get it a bit golden-brown, it will taste nutty and delicious)
2 quarts of meat or chicken or veggie stock
1 inch of fresh ginger, grated
1 tablespoon of fresh sage, chopped up fine
a pinch of cinnamon, black pepper, salt to taste

Ingredients:
4-6 Boneless Pork Chops
1 Tablespoon Olive Oil
8 oz 100% Pomegranate Juice
Juice and Zest of 1 Orange
2 Cloves Chopped Garlic
1/2 Tablespoon Ground Rosemary
3-4 Tablespoons Brown Sugar
Salt and Pepper to Taste

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Meat:
8 pound roasting chicken
4 lb pork shoulder
1 pound boneless pork chops

Produce:
1 head each red and green cabbage
1 medium cooking pumpkin
2 lb potatoes
carrots
celery
leek
2 bags of baby spinach
green salad ingredients
1 eggplant
lemons
2 limes
1 orange
1 pomegranate
ginger
bunch green onions
red onion
1 large yellow onion
garlic
cilantro
sage
bunch fresh rosemary
8 oz extra firm tofu

Dairy:
creme fraiche or milk
goat cheese
feta cheese crumbles
butter

Canned Goods / Dry Goods:
canned pumpkin
canned black beans
canned fire roasted tomatoes
canned tuna
macaroni
Arborio rice
pomegranate juice
apple juice
2 oz spelt or barley

Bread:
soft tortillas
bread or sandwich rolls

Pantry Items (which you may or may not have on hand already):
liquid smoke
brown sugar
Cajun seasoning
cumin
paprika
chili powder
1 bottle barbecue sauce
walnuts
balsamic vinegar
honey
oil
olive oil
salt
black pepper

Note: the list assumes that one has basic spices, cooking oils and vinegars and basic condiments as well as other staples such as flour, sugar, rice, and pasta.
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