Ingredients:

½ c. shredded zucchini

½ t. kosher salt

2 c. all-purpose flour

2 t. baking powder

½ t. baking soda

8 T. unsalted butter, cut into ½" cubes

1 c. shredded cheddar

1 T. chopped fresh parsley

1 T. chopped fresh chives

¾ c. buttermilk (or sour milk: place 2½ t. vinegar in a glass measuring cup and fill to the ¾ c. mark with milk, let stand until curdled) 

Method:

Preheat oven to 450°F.

Mix together shredded zucchini and salt and set aside.

In a food processor, pulse flour, baking powder, and baking soda. Add butter and process until mixture resembles coarse cornmeal and there are no large lumps of butter left, about 6 one-second pulses. Add cheddar and herbs and pulse once or twice to combine.

Add buttermilk and pulse a few times, until dough gathers into clumps. Scrape dough into a large bowl.

Wrap zucchini in a cloth or paper towel and squeeze it to remove excess water. Once you have squeezed out all the water you can, add it to the dough, mix it in, and form the dough into a rough ball.

Divide dough into 12 portions and lightly shape each into a ball. Place biscuits on cookie sheets, 6 biscuits per sheet. Bake for 10 minutes.

Yield: 12 biscuits

Recipe adapted from: justalittlebitofbacon.com

Ingredients:

2 boneless skinless chicken breast halves, about 8 oz. each, or four smaller chicken breast halves, about 4 oz. each 

Salt and ground black pepper

2 T. butter 

½ c. chopped red onion

½ c. chopped carrots

2 cloves garlic, minced 

1½ c. chicken broth 

8 oz. chopped fresh kale (about 5-6 big handfuls)

Grated parmesan cheese for serving, optional

Method:

If you're working with two larger chicken breasts, halve them through the middle (as if cutting a bagel), creating four thin filets. If you're working with smaller chicken breasts, pound them between two pieces of plastic wrap until about ½" thick. 

Season both sides of chicken with salt and pepper. 

Melt butter in a large skillet over medium-high heat. When bubbly, add chicken and cook until browned on both sides. Transfer chicken to a plate and set aside. 

Add red onion and carrots to the same skillet and cook for 3 minutes, until onion is tender. Add garlic and cook for 1 minute. Add broth and bring to a simmer. Add kale and cook for 1 minute, until leaves start to wilt. Return chicken to pan with any accumulated juices from the plate. Simmer until kale is soft and chicken is cooked through, about 1 to 2 more minutes. 

Top with parmesan cheese (if using) and serve. 

Servings: 4

Recipe adapted from: robinmillercooks.com

Ingredients:

8 oz. soba noodles, dry

Peanut sauce*

½ head green, cabbage shredded

½ head purple, cabbage shredded

2 large carrots, peeled & julienned

1 bunch green onions, diced

1 bunch cilantro, diced

1 bell pepper, julienned

sesame seeds, for serving

*Peanut Sauce:

½ c. peanut butter, chunky or smooth

¼ c. low-sodium soy sauce or tamari

2 T. sesame oil

2 cloves garlic, peeled

½" piece fresh ginger, skin removed

1 jalapeño

1 T. sriracha

¼-½ c. water as needed

Method:

Prepare Peanut Sauce:

Combine peanut butter, soy sauce, sesame oil, garlic, ginger, jalapeño and sriracha in a blender or food processor.

Blend on high, adding water as needed, until smooth and desired consistency is reached.

(Transfer to an airtight container and place in the fridge until ready to use. Use within 5-7 days.)

Salad:

Bring a pot of water to a boil. Add noodles and cook according to package instructions. Drain and rinse with cold water.

Combine noodles, vegetables, and half the peanut sauce in a large bowl. Toss to coat well. Add more peanut sauce to taste - or reserve to add to leftovers.

NOTE:

If you're making this for meal prep, leave the peanut sauce out completely and just add it to each serving before eating.

Servings: 6

Recipe adapted from: thesavoryvegan.com

Ingredients:

1 eggplant, about 8 oz. and 9-10" long

1 T. salt, for drawing water out of eggplant

2 T. olive oil, for brushing eggplant before roasting

2 t. dried Italian seasoning, for sprinkling on eggplant before roasting

10 large basil leaves, cut in chiffonade strips (optional)

⅓ c. freshly grated Parmesan

⅓ c. finely grated mozzarella

hot red pepper flakes for sprinkling finished pizza (optional)

Sauce:

2-3 t. extra-virgin olive oil

3 large garlic cloves, very finely chopped

14.5 oz can petite diced tomatoes with liquid (see notes)

½ t. dried Italian seasoning blend

¼ t. dried oregano 

Method:

Cut off both ends of eggplant; cut into ¾" thick slices.

Place eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let sit for about 30 minutes to draw out the liquid.

Meanwhile, prepare sauce: Heat 2-3 t. olive oil and sauté garlic just until it becomes fragrant. (Don't let it brown.)

Add diced tomatoes and seasonings, simmer until thickened, stirring occasionally and breaking up tomatoes with a fork. Add water as needed, a few tablespoons at a time if need to prevent sticking to pan.

After 30 minutes, wipe the eggplant dry with paper towels (this step removes most of the salt.) Preheat oven to 375°F.

Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush tops of eggplant with olive oil, and sprinkle with dried Italian seasoning.

Roast about 25 minutes (but "not so long that the slices become mushy and lose their shape" as Julia says.)

While eggplant roasts, thinly slice fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend.

After 25 minutes or when eggplant pieces are done, remove eggplant from oven and turn oven setting to broil.

Spread a few tablespoons of sauce on top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese.

Place pan under broiler until cheese is melted and slightly browned, 3-6 minutes, depending on your oven.

Serve hot, with red pepper flakes to sprinkle on pizza if desired.

NOTE:

Use 2 cups peeled and diced fresh tomatoes instead of canned tomatoes if you prefer.

Servings: 4

Recipe adapted from: kalynskitchen.com

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