In a large skillet, heat olive oil over medium high heat and sauté zucchini cubes until golden, about 1-2 minutes
In the same pan, add a little more oil and sauté eggplant, onion, peppers and okra until slightly browned, about 3-4 minutes
Next add the tomato, water, thyme, oregano, garlic, salt and black pepper then bring to a low simmer
Cook stirring occasionally until all vegetables are tender, about 10-15 minutes
Transfer to a serving dish, sprinkle freshly chopped fresh basil. ENJOY!
Pulse pine nuts in a food processor until separated into small pieces. Scrape down sides, then add garlic and olive oil. Pulse until ingredients are finely chopped in chunks, but not a paste texture—stop and scrape sides with spatula when needed
Add the herbs, lemon juice, zest, salt, and pepper and pulse until incorporated—stopping every 15 seconds or so to scrape the sides.
Finally, add in the large cheese chunks and pulse until ingredients are finely chopped (but not pasty). Adjust seasoning with salt and pepper if needed. Enjoy on toast, roasted vegetables, pasta or marinade for fish!
Heat a large Dutch oven over medium to high heat. Coat the bottom with olive oil, then add the onion, carrots, and celery and cook until crisp-tender.
Add the lentils, potatoes and chicken or vegetable stock, starting out with about 6 cups. Stir in the wine. Add the bay leaf and thyme. Let come to a boil, then reduce heat to a simmer. Cook uncovered until lentils are tender and done, about 1 1/2 hours. *Be careful to watch the liquid level and add more stock as needed. Stir occasionally. Add salt and pepper to taste.
When lentils are done, mash the potatoes against the side of the pan with a spoon then stir them. This will make it creamy. Stir in the turnip and mustard greens. Let come to a boil again, then simmer for about 30 minutes.
Top with a scoop of brown rice and sprinkle with fresh parsley. Enjoy!
Recipe Notes
We suggest that replacing white rice with brown rice is a healthier option.
