gluten-free grain is a protein powerhouse. Broccoli is a super source of calcium. Pair this dish with some white beans or chick peas and you’ve got yourself a healthy complete protein meal that’s ready in minutes.

3 cups cooked quinoa
5 cups raw broccoli, cut into small florets
3 medium garlic cloves
2/3 cup sliced or slivered almonds, toasted
1/3 cup freshly grated Parmesan
2 big pinches of sea salt
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup heavy cream

Optional: top with sliced avocado,chili flakes, crumbled feta or goat cheese

1. Heat the quinoa and set aside. It can also be made now, if not already.  Should take about 15 minutes to cook.
2. Parboil the broccoli by placing 3/4 cup water into a large pot and bringing to a simmer.  Add a big pinch of salt and stir in the broccoli. Cover and cook for a minute, just long enough to take the raw crisp off. Transfer to a strainer adn run cold water to stop the cooking. Set aside
3. To make the broccoli pesto, puree two cups of the cooked broccoli, garlic, 1/2 cup almonds, Parmesan, slat and lemon juice in a food processor. Drizzle in the olive oil and cream.  Pulse until smooth.
4. Just before serving, toss the quinoa and remaining broccoli florets with about half the broccoli pesto. Taste and adjust the flavor. You might want more pesto, another pinch of salt or a squeeze of lemon.
5. Serve with a sprinkling of almonds or with any of the optional toppings.

Serves 4 – 6.

Use any cooked grain you like.  Feel free to use low-fat cottage cheese or sour cream if you prefer. The star of this dish are the nutrient dense mushrooms.

1/2 lb brown mushrooms, chopped
1 large onion, chopped
3 cloves garlic, finely chopped
3 cups cooked brown rice, room temperature
2 large eggs
1 cup cottage cheese
1/2 cup sour cream
1/2 tsp sea salt
1/3 cup Parmesan
a bit of tarragon, chopped (optional)

1. Preheat oven to 350°. Rub a medium-large baking dish with a bit of olive oil and set aside.
2. In a large skillet over medium-high heat sauté the mushrooms in a dash of olive oil with a pinch of salt. Stir every minute or so until the mushrooms have released their liquid and have browned a bit. Add the onions and cook for another 4 or 5 minutes (until translucent). Stir in the garlic, cook for another minute and remove from heat. Add the rice to the skillet, combining well.
3. In a medium bowl whisk together the eggs, cottage cheese, sour cream and salt.
4. Combine the rice mixture and cottage cheese mixture in a large bowl, stir until well combined.  Transfer into your prepared baking dish.  Sprinkle with 2/3 of the Parmesan, cover with foil and place in the oven for 30 minutes.
5. Remove foil and bake for another 20-30 minutes more or until hot throughout and golden on the edges.
6. Sprinkle with chopped tarragon and the remaining Parmesan.

Serves about 8.

Enjoy!

The best part about this recipe is that once you get the basics down, there are unlimited varieties to what you can do. Try thin tortilla cups with a spicy bean base, avocado and salsa.  Or how about pita cups filled with a goat cheese herb base topped with créme fraîche?

Preheat oven to 350 degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften a bit, another two or three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them into the muffin tin – every other slot. If the pita splits, no worries, just criss-cross the bread into a basket of sorts so there is coverage across the bottom so the egg filling won’t run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don’t want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don’t want the egg yolk to jet up toward the sky. Try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and cilantro.

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt. Cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some curry. Scoop the apples from the pan and set aside in a separate bowl.

In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions.  Let them soften up a bit and then add the water and salt. Bring to a boil, stir in the couscous. Cover and remove from heat. Steam for 5 to 10 minutes, then fluff with fork. Stir in apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste.

Serves 6.

2 T olive oil
1 large yellow onion, chopped
2 shallots, chopped
8 garlic cloves, finely chopped
1 T ginger, peeled and finely chopped
3 T chili powder
1 tsp ground cumin
1 serrano pepper, seeded and finely chopped
1 chipolte pepper (from can or rehydrated), minced
1 28-ounce can of crushed tomatoes
10 cups vegetable broth
1 1/2 cups cooked chickpeas (canned is fine)
2 1/4 cupc black, brown, and/or green lentils, rinsed and picked over
2/3 cup pearled barley or pearled farro
2/3 cup bulgar wheat
1 tsp sea salt (or to taste)

Optional toppings: crumbled feta, dollop of yogurt, drizzle olive oil, chopped onion and cilantro

In a large stockpot over medium heat add the olive oil, onion, and shallots. When the onions soften up and get a bit translucent, add the garlic, ginger, chili powder and cumin. Stir well, cooking for a minute or so, until everything gets quite fragrant.

Stir in the serrano pepper, chipotle pepper, tomatoes and 8 cups of broth. Now add the chickpeas, lentils, barley/farro adn bulgur – stirring between each addition. Bring to a boil, then reduce to low and simmer. Take a taste of the broth a few minutes into the simmer, this is the moment to adjust the salt.

Simmer away for about 35-45 mintues or until the lentils and grains are cooked through. You will likely need to add the rest of the water or broth, a cup at a time, if the chili thickens up too much. Before serving, make any flavor adjustments – add more chipolte, salt, whatever you think it needs.  Enjoy!

Serves 12 or more.

You can make a meal out this recipe by pairing it with lightly sautéed seasonal vegetables and brown rice.

1 cup freshly squeezed orange juice (3 to 4 large juicy oranges)
1 tablespoon freshly grated ginger
2 teaspoons tamari or soy sauce
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime
a handful of cilantro leaves

Put the orange juice in a small bowl. Squeeze the grated ginger over the bowl to extract the juices, then discard the pulp. Add the tamari, mirin, maple syrup,coriander, and garlic. Mix together and set aside.

Cut the tempeh into bite-sized pieces. If working with tofu, pat dry with a paper towel.

Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes or until golden brown underneath. Turn and cook the other side for another 5 minutes or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduces to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.

Serve the tempeh drizzled with any remaining sauce and a squeeze of lime.  Scatter cilantro leaves on top.  Enjoy!

Serves 4.

1/4 cup extra virgin olive oil, plus oil for the dish
3/4 cup millet
1 medium butternut or other winter squash or 1 small pumpkin, peeled seeded and cut into 1-inch cubes
1 cup fresh cranberries
Salt and freshly ground pepper
1 tablespoon minced sage leaves or 1 teaspoon dried
2 tablespoons maple syrup or honey
1 cup vegetable stock or water, warmed*
1/4 cup pumpkin seeds or coarsely chopped hazelnuts
*In the end, I used 3/4 cup stock + 1/2 cup cream

Preheat the oven to 375F and grease a 2-quart casserole, a large gratin dish, or a 9×13-inch baking dish with olive oil.

Put 2 tablespoons of the oil in a small skillet over medium-high heat. When hot, add the millet and cook, stirring frequently, until fragrant and golden, about 3 minutes. Be careful not to over toast the grains. Spread in the bottom of the prepared baking dish.

Scatter the squash or pumpkin cubes and the cranberries on top of the millet. Sprinkle with salt and pepper and the sage and drizzle with syrup. Carefully pour the warmed stock over all. Cover tightly with foil and bake without disturbing, for 45 minutes.

Carefully uncover and turn the oven to 400F. As discreetly as possible, sneak a taste and adjust the seasoning. If it looks too dry, add a spoonful or two of water or stock. (This is key. The millet should be close to cooked through at this point.  If not, add more liquid.) Sprinkle the pumpkin seeds on top, and return the dish to the oven. Bake until the mixture bubbles and the top is browned, another 10 minutes or so. Serve piping hot or at room temperature.

Serves 4 to 6.