Zuppa Toscana *

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4

Mongolian Mushrooms *

 4 large portobello mushroom caps (sub chopped cooked chicken if you have to have a meat)
2 Tbsp plus 1/4 cup avocado oil
2 tsp tapioca flour
6 green onions, cut into 2 inch lengths
2 tsp toasted sesame oil
1/2 cup coconut aminos (or soy sauce)
2 tsp fish sauce
2 tsp rice vinegar
1 tsp crushed red pepper flakes
1/2 tsp ground ginger
1/2 tsp ground white pepper
2 Tbsp toasted sesame seeds
1/4 cup vegetable broth (or water)
Hot cooked rice

Clean mushrooms and pat dry.  Cut caps into 1/2 inch thick slices.  Place sliced mushrooms in large bowl with 2 Tbsp avocado oil and toss to coat evenly.  Add tapioca flour and toss to coat again.  In large skillet, heat remaining avocado oil over med-high heat.  Place mushrooms in a single layer in skillet and cook until golden brown, about 2 minutes.  Cooking mushrooms may need to be done in two batches to get full cook on all.  Add to skillet, green onions, sesame oil, coconut aminos, fish sauce, rice vinegar, red pepper, ginger, white pepper, sesame seeds, and broth.  Cook, stirring often until sauce has thickened, about 3 minutes.  Serve over rice.

One Pot Cajun Chicken Pasta *

 1 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1 tsp salt
1/2 tsp freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into bite size pieces
2 Tbsp EVOO
1/2 cup diced onion
2 garlic cloves, minced
12 oz brown rice penne pasta
4 cups oat milk
2 Tbsp lemon juice
1 tomato, seeded and minced
4 thinly sliced green onions
1/4 cup shredded parmesan cheese

In a small bowl, combine the paprika, cayenne, thyme, rosemary, oregano, salt and pepper.  Stir well until combined and set aside.  Season the chicken on both sides with 2 tsp of prepared spice blend.  In a large deep skillet, heat oil over medium high heat.  When hot, add chicken and sear until golden brown and cooked through, 6-8 minutes.  Transfer cooked chicken to a plate and let it rest.  Reduce heat to medium.  Add onions and garlic.  Saute, scraping up any browned bits and stirring until tender, about 3 minutes.  Add pasta, milk and remaining spice blend.  Bring to a gentle simmer (do not boil) and cook, stirring often, until pasta is al dente and the liquid is absorbed and creamy, about 12-15 minutes.  Add chicken, lemon juice, and salt and pepper to taste as desired.  Top with tomato, green onions, and parmesan cheese.  

Serves 4

Skillet Slaw Wraps *

 1 Tbsp sriracha
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 1/2 tsp minced fresh ginger
1 tsp sugar
1 pound ground beef
1/2 tsp salt
1/2 tsp black pepper
1 (8-10 oz) pkg shredded cabbage with carrot
1 red bell pepper, chopped
2 green onions, chopped
2 cloves garlic, minced
12 leaves bibb lettuce
1 Tbsp toasted sesame seeds

Stir together sriracha, rice vinegar, soy sauce, sesame oil, ginger and sugar in small bowl.  Heat oil in a wok over medium heat.  Add ground beef; cook stirring to break up lumps, until beef is cooked through and browned, about 6 minutes.  Sitr in salt and black pepper.  Using a slotted spoon, transfer to a bowl, reserving juices in wok.  Add cabbage mix, bell pepper, onions, and garlic to wok.  Cook, stirring frequently, until cabbage is slightly wilted, about 2 minutes.  Stir in sriracha mix.  Return beef to wok.  Cook, stirring until heated through, 2-3 minutes.  Spoon about 1/3 cup beef mix into each lettuce leaf.  Sprinkle with sesame seeds and garnish with green onions.  

Panko Crusted Salmon with Lemon *

 3 Tbsp panko bread crumbs
1 Tbsp grated Parmesan Cheese
1 tsp Cavenders Greek Seasoning **
1 tsp dried thyme
1/2 tsp dried parsley
1/2 tsp garlic powder
1/4 tsp lemon zest (zest this a little early and it will dry out and mix more evenly with spices)
2 (4 oz each) salmon fillets
1 Tbsp butter, melted
Lemon wedges for serving

Preheat oven to 375.  Line a baking sheet with parchment paper.  Stir together panko, parmesan,  cavendars**, thyme, dried parlsey, garlic powder and lemon zest in a small bowl.  Arrange salmon on prepared baking sheet. Brush melted butter on top and sides of salmon.  Sprinkle with panko mixture, pressing into top and sides of salmon to adhere.  Bake until fish flakes easily with a fork, about 20 minutes or to temp of 145.  Serve with lemon wedges.

**Sub seasoning to your preference.  Ex:  lemon-pepper, cajun, garlic and herb, italian etc.