Thai Coconut Soup with Bok Choy & Mushrooms


Recipe by Season with Spice


  • 1 tbsp coconut oil (or your choice of oil)
  • 1 tbsp freshly minced ginger
  • 10 oz  cremimi mushrooms - thinly sliced
  • 1 tbsp Season with Spice’s Thai BBQ Seasoning
  • 1/2 tsp Season with Spice’s Turmeric Powder, or more to taste
  • 2 1/2 cups vegetable broth, or water
  • 12 oz package of firm silken tofu – cut into small cubes
  • 1/3 cup to 1/2 cup coconut milk
  • Sea salt to season
  • 4-5 bunches of baby bok choy – thinly sliced


  • Heat coconut oil in a pot or large skillet, over medium fire. Add half of the minced ginger and cook until aromatic, about 30 seconds. Add in sliced mushrooms and cook for about 4 minutes. When the liquid begin to evaporate, add in our Thai BBQ Seasoning and turmeric powder. Stir to mix in.
  • Add in broth/water and tofu cubes, and bring it to a boil. Add in the remaining minced ginger. Lower heat to medium, and add in coconut milk. Stir gently to combine. Let cook for another minute. Season with our Sweet Ginger Sea Salt. Taste, and adjust any seasonings   to your taste. If you like the soup to be a richer consistency, just add in a bit more of the coconut milk.

  • Remove from heat. Stir in the bok choy to lightly wilt. Serve hot or warm.


  • The soup keeps well for 2-3 days in the refrigerator. When reheating, feel free to add in more liquid or coconut milk if the soup gets too thick.
  • For an even fresher tasting bok choy in the soup, add them in right at the table before you dig in.

Apple Fritter Bread

Recipe by Love In the Oven 


  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk (I used almond milk) 
  • 1 apple, peeled and chopped, mixed with 1 T granulated sugar and 1/2 tsp cinnamon

For the Glaze.. 

  • 1 cup of powdered sugar + 1-3 tablespoons of milk or cream, mixed together to a drizzling consistency


  • Preheat oven to 350 degrees F. Grease and flour a 9×5-inch loaf pan.
  • Mix brown sugar and cinnamon together in a bowl. Set aside.
  • Cream together the white sugar and butter. Add in the eggs and vanilla extract.
  • Gradually stir in the flour and baking powder. Mix milk into batter until smooth.
  • Pour half the batter into the prepared loaf pan; add half the apples and half the brown sugar mixture.
  • Pour the remaining batter over apple layer; top with remaining apples and brown sugar mixture.
  • Swirl brown sugar mixture through apples using a knife.
  • Bake for 30-40 minutes, or until toothpick comes out clean.
  • Let cool for 15 minutes before drizzling with glaze.


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Banana, Mango, & Kale Smoothie

Recipe by With Food + Love


  • 2 bananas
  • 3 large handfuls baby kale or spinach
  • 1 handful of micro-greens or sprouts
  • 1 mango, peeled + cubed
  • 3 tablespoons hemp seeds
  • ½ cup unsweetened almond milk {or preferred milk}
  • 2 -3 ice cubes


  • Blend all of the ingredients until smooth.
  • Divide the smoothie into two bowls.
  • Top with additional garnishes.


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Cheesy Kale & Quinoa Casserole

Recipe by Oh My Veggies


  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 bunch lacinato kale (about 9 to 10 ounces), stems removed and leaves torn into bite-sized pieces
  • 1/2 cup low-sodium vegetable broth
  • 1 cup uncooked quinoa, cooked according to package directions
  • Zest of 1 lemon
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 3/4 cup plain Greek yogurt   
  • 2 cups shredded mild cheddar cheese, divided
  • Salt and red pepper flakes, to taste
  • 1/4 cup raw walnut halves, chopped


  • Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
  • Add the olive oil to a large skillet set over medium heat. When hot, add in the onion and cook until tender and starting to brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Add in the kale and vegetable broth. Cook, stirring occasionally, for about 6 to 8 minutes, until the kale has wilted down and the broth has evaporated. Remove from the heat.
  • Add the vegetable mixture to a large bowl, along with the quinoa, lemon zest, cannellini beans, Greek yogurt and 1 cup of the cheddar. Mix until well combined. Season with salt and red pepper flakes to taste.
  • Transfer the mixture to the prepared baking dish. Sprinkle the top with the remaining 1 cup of cheddar cheese and the walnuts.
  • Bake for about 10 to 13 minutes, until heated through and the cheese is melted.


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Ginger Carrot Bisque

recipe by The First Mess


  • 1 tablespoon olive oil
  • 3/4 cup diced onion
  • 1/2 cup diced celery (I used celery root)
  • 1 (1 1/2 inch) piece of ginger, finely chopped
  • 4 cups vegetable broth
  • 1 1/4 pounds carrots, chopped
  • 1 small to medium russet potato, cut into large pieces (I used a large yukon gold)
  • 1 1/2 teaspoons mild curry powder
  • salt


  • Tahini Cream:
  • 1/4 cup raw tahini
  • 1/3 cup filtered water (+ extra if needed)
  • salt
  • 1/2 teaspoon turmeric


  • Heat the oil in a large pot over medium heat. Add the onion, celery, and ginger and sauté until the onion is tender and translucent, about 8 minutes.
  • Stir in the broth, carrots, potato, and curry powder and bring to a boil. Season everything with salt. Decrease the heat to maintain a simmer. Cook, stirring occasionally, until the carrots are tender, about 25 minutes.
  • Using an immersion blender (or using a regular blender and working in batches), blend until completely smooth. Return the soup to the pot over low heat and cook, stirring often, until heated through.
  • In a small bowl, stir together the raw tahini, water, and salt to taste. It will seem chunky and weird at first, but keep at it until you have the consistency of coffee cream/half ‘n’ half. Add more water if necessary. Pour half of the tahini cream into the pot of soup and stir to incorporate.
  • With the remaining tahini cream, scrape half of it into a small bowl. Add the turmeric to the small bowl and stir to combine.
  • Serve the soup hot and garnish with swirls of the regular and turmeric tahini cream. Drag a paring knife through the swirls for a marble effect, if you like.


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Vietnamese-Style Banh Mi Burgers

Recipe By Food & Wine



  • 2 carrots, coarsely shredded
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons Tabasco
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, softened
  • One 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs



  1. Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain. ***For those of your with the Omnivore Package - use your Ginger Carrots instead! They are the perfect addition to this play on a burger***
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
  4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.


One Skillet Cheesy Beef & Macaroni

Recipe By The Kitchn



2 pounds lean ground beef

1 tablespoon olive or vegetable oil

1 cup chopped red, yellow, orange or green bell pepper (about 1/4-inch pieces) 

1 cup peeled chopped carrots

1 cup chopped onion

1 tablespoon minced garlic

1 teaspoon dried basil

2 teaspoons dried oregano

2 cans (28 ounces each) crushed tomatoes in juice

1 tablespoon Worcestershire sauce

2 to 3 teaspoons chili powder (optional, but recommended)

Kosher or coarse salt and freshly ground black pepper

3/4 pound dried elbow macaroni

2 cups (8 ounces) grated cheddar cheese



  1. Heat a very large skillet over medium-high heat (for this full recipe, it should be a deep 12-inch skillet). Add the beef and cook it until browned, stirring until no pink remains, about 5 minutes. Place the browned beef in a strainer and let the fat drain off, then set the beef aside.
  2. Wipe out the skillet, add the oil, and heat it over medium heat. Add the bell pepper, carrots, onion, and garlic and cook until almost tender, about 5 minutes.
  3. Return the beef to the skillet and add the basil, oregano, tomatoes with their juice, Worcestershire sauce, chili powder (if using), and 2 cups of water. Season with salt and black pepper to taste. Increase the heat to high and let come to a simmer. Add the elbow macaroni, stir, and cover the skillet. Reduce the heat to medium and let simmer, stirring occasionally, until the macaroni is tender and most of the liquid has been absorbed, 8 to 10 minutes. Taste for seasoning, adding more salt and/or black pepper as necessary.
  4. Sprinkle the cheddar on top, then cover the skillet and cook until the cheese is melty, about 1 minute. Serve this right out of the skillet.



Get a huge pan, a 12- or 13-inch one (best pan in the world if you cook for a group regularly), make a vat of this, and keep it in the fridge. The leftovers are brilliant. Try it with ground turkey instead of beef if you like.

If you don’t have a huge honking pan, cut the recipe in half.


Bloomin' Baked Apples

Recipe By The Gunny Sack



2 Honeycrisp apples (or other crisp apples)

2 tbsp butter

3 tbsp brown sugar, packed

1 tbsp flour

1 tsp cinnamon

4 caramels

Optional toppings: vanilla ice cream, caramel sauce, and cinnamon



  1. Preheat the oven to 375 degrees.
  2. To get the blooming apple look, you need to cut the apples. Slice off the top ¼ to ⅓ of the apples. Scoop out the core with a melon baller or stainless steel measuring spoon.
  3. Use a thin paring knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.
  4. Place the apples in an oven safe dish and put two caramels into the center of each apple.
  5. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.
  6. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.)
  7. Remove from the oven and use a large spoon to move the apples into bowls.
  8. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.



For more pictures to give a visual on how exactly to cut up the apples, please visit the source link below!


Sautéed Carrots & Shallots with Thyme

Recipe By The Food Charlatan



10-12 medium carrots, peeled

4-5 shallots

1 cup chicken broth (or veggie stock!)

2 tablespoons salted butter

1-2 tablespoons fresh thyme, chopped

1/2 teaspoon salt, more to taste

pepper to taste



  1. Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
  2. Chop off the ends of the shallots. Slice them lengthwise. (see photos)
  3. Add the shallots to the pan.
  4. Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesn't.
  5. Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
  6. Remove the lid and continue cooking until all the liquid has cooked off.
  7. Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
  8. Season with 1/2 teaspoon salt and pepper to taste.
  9. Cook until the butter is melted and brown spots appear on some of the shallots.
  10. Add more salt and pepper to taste and serve hot!



If you want to make these ahead of time, make the recipe and usual and store covered in the fridge for 1 day. When you are ready to eat, add the carrots back to a pan and cook over medium heat until warmed through. I used a non-stick pan when I reheated so they didn't stick. I would imagine that there would be enough butter on the carrots that they wouldn't stick, but if you are nervous spray the pan first.


Grilled Coconut Kale

Recipe By The Garden of Eating



* 2 bunches of kale
* 2 cans of organic coconut milk
* 1 Tbsp sea salt
* Generous pinch of red pepper flakes
* 1 Tbsp garam masala or curry powder
* Juice of one lemon



1. Rinse the kale thoroughly. Remove the ribs from the leaves and put the ribs in the compost or set them aside to use in your next batch of homemade vegetable stock.

2. Heat the coconut milk over a low flame until it's lukewarm then pour it into a large ceramic or stainless steel bowl and add the spices and lemon juice and stir. Add the kale leaves and give everything a good stir to ensure that the leaves are evenly coated. Cover it with a plate or a plastic bag and marinate, turning a few times, for about four hours. In a large pot set over a low flame, heat the coconut milk until it is thoroughly mixed and just lukewarm.

3. Get your grill hot then clean it and turn the flame down to create a medium to high heat. Using metal tongs (or your fingers - I did some of both) lay the kale leaves on the grill in a single layer. Cook for 30-60 seconds (this will vary a bit depending on what type of kale you're using), until the leaves begin to brown at the edges and sizzle, then flip them and do the other side for another 30 seconds or so until the leaves have softened. Serve right away though the leftovers are surprisingly tasty. I chopped mine up and added them right to the curried coconut rice - delicious!


Fried Sweet Italian Peppers with Balsamic Vinegar

Recipe By Italian Food Forever



6 Large Sweet Peppers (I Used 2 Yellow, 4 Red)
1/3 Cup Extra Virgin Olive OIl
2 Garlic Cloves, Peeled & Minced
1/3 Cup Balsamic Vinegar
Salt & Pepper
1/3 Cup Fresh Chopped Parsley



  1. Wash and dry the peppers, then remove the seeds, stems, and membranes.
  2. Cut the peppers into 1 inch strips.
  3. Heat the oil in a large heavy bottomed skillet and add the peppers, stirring well to coat in the oil.
  4. Cook the peppers over medium heat until they begin to soften and brown, stirring often, about 10 minutes.
  5. Add the garlic and cook another minute or two until fragrant.
  6. Add the balsamic vinegar, season with salt and pepper and mix well.
  7. Cook another 3 to 4 minutes until the peppers have absorbed all of the vinegar.
  8. Toss with the fresh chopped parsley and place on a platter to serve.


Roasted Kale Chips with Sea Salt and Vinegar

Published in on March, 2010

  • one small bunch of kale, about 6 oz.
  • 1 T extra-virgin olive oil
  • 1 T vinegar (I used Spanish sherry vinegar, but any vinegar you like the flavor of will work)
  • sea salt to taste
  1. Preheat oven to 300F/150C.
  2. Cut away inner ribs from each kale leaf and discard, then tear the kale leaves into same-size pieces. (I made my pieces about the size of a small potato chip.) Wash torn kale pieces and spin dry in a salad spinner or dry with paper towels until they're very dry.
  3. Put kale pieces into a large Ziploc bag (or use a bowl if you don't mind getting your hands oily.) Add half of the 1 T of olive oil, seal bag, and squeeze the bag so the oil gets distributed evenly on the kale pieces. Add the other half tablespoon of oil and squeeze the bag more, until all kale pieces are evenly coated with oil and slightly "massaged."
  4. Open the Ziploc bag and sprinkle the 1 T sherry vinegar over the kale leaves, then seal bag and shake to spread the vinegar out over all the leaves.
  5. Arrange kale leaves in a single layer on a baking sheet, then roast until they are mostly crisp, about 35 minutes. I checked every 10 minutes or so and turned some pieces over. I also found I didn't mind if there were a few softer parts on some of the kale leaves, I liked the combination of crisp and softer parts.
  6. When chips are done to your liking, sprinkle with a generous amount of sea salt and eat immediately.

Kale, Potato, and Onion Frittata

Published by Georgia Downward in epicurious on February 2011

Vegetable oil cooking spray
1 yellow or white onion, sliced
1 pound kale, trimmed, blanched 3 minutes in boiling water, drained, squeezed and coarsely chopped
2 cloves garlic, chopped
2 cups boiled diced potatoes
2 whole eggs
2 egg whites
1/2 teaspoon paprika (preferably smoked)

Heat oven to 400°F. In a medium skillet coated with cooking spray, cook yellow onion over medium heat, stirring, 5 minutes. Add kale and garlic; stir 5 minutes. Add potatoes. Whisk eggs, egg whites, 2 tablespoon water and paprika in a bowl. Stir in kale-potato mixture. In a cast-iron skillet coated with cooking spray, cook egg mixture over medium-low heat 1 minute. Transfer skillet to oven; bake until eggs are set and center is slightly runny, 6 to 8 minutes. Broil until top is golden, 1 minute.

Serve with:
A baked tomato and a salad per person. Halve tomato. Top each half with 2 tablespoons grated Parmesan, 1 teaspoon olive oil and 1/8 teaspoon each chopped garlic, thyme, basil and parsley; season with pepper. Broil 3 to 5 minutes. Combine 1 cup mixed lettuces, 1 slice red onion and 1/2 tsp each vinegar and olive oil.