Ingredients

• 1 teaspoon olive oil
• 1 large onion, finely diced
• 4+ cloves garlic, minced
• 5 cups baby spinach
• 1/2 tsp dried oregano
• 1/4 tsp black pepper, freshly ground, or to taste
• 1 pinch red pepper flakes (optional)
• 4 corn tortillas
• 1/2 cup grated mozzarella
• 1/2 cup crumbled feta cheese
• 1/4 cup kalamata olives, pitted and chopped
• cooking spray
• 1/2 cup prepared pasta sauce
• 1/2 cup greek yogurt
• 1 teaspoon dill
• 1/2 lemon, juiced

Instructions

1. First make the 'mock' tzatziki. Combine Greek yogurt, dill, garlic powder, pepper and lemon juice. Set aside.
2. Heat oil in large non-stick skillet over medium-high heat. When oil is heated add onion and cooking until translucent and starting to brown, about 6 minutes. Add in minced garlic and cook another minute or two until fragrant. Add oregano, black pepper and red pepper flakes (if using). Stir until mixed.
3. Next add the baby spinach. Stir to coat and cook until spinach has wilted.
4. Remove pan from heat and put the spinach mix into a bowl or plate and set aside. Wipe down the pan return to medium heat and spray with cooking spray (you can use a new pan, but why do more dishes?). Place one tortilla in the pan and heat. Flip over when warmed and sprinkle with 1/4 cup mozzarella. Top the cheese with half the spinach mixture, 1/4 cup of the feta and half the olives.
5. Place another tortilla on top, spray lightly with cooking spray and use a spatula to flip the quesadilla over. Cook until the tortilla is warmed through and slightly crisp, about 3 minutes.
6. Repeat with the other tortillas to make a second quesadilla.
7. Serve with pasta sauce and 'tzatziki'.

Ingredients

For the Turkey Mixture
• 3 cups low-sodium chicken broth
• 3 cups cooked, shredded turkey
• 2 Tablespoons olive oil
• 1 large leek, chopped
• 1 large onion, diced
• 4 large carrots, peeled and sliced
• 4+ garlic cloves, minced
• 10 ounces baby bella or button mushrooms, sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon tomato paste
• 4 tablespoons butter
• 1/2 cup all-purpose flour (I used Gluten Free Bisquick)
• 1 cup milk, warmed
• 2 teaspoons dry sherry or dry white wine
• 2 teaspoons minced fresh thyme
• Squeeze of fresh lemon juice
• 3/4 cup frozen peas
For the Biscuit Topping
• 1 1/2 cups biscuit/baking mix (I used Gluten Free Bisquick)
• 3/4 cup shredded EXTRA sharp cheddar cheese
• 3/4 cup milk
• 3 tablespoons butter, melted

Instructions

1. Heat oven to 400° degrees.
2. Heat 1 tablespoon of the oil in the Dutch oven over medium heat. Stir in the leek, onion, and carrots. Season generously with salt and pepper. Reduce the heat to medium-low, cover and cook, stirring occasionally until the vegetables are just tender, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. While the vegetables are cooking, shred/cut the turkey into bite-sized pieces. When the vegetables are just tender, transfer to the bowl with the shredded turkey. Return the pot to the heat.
3. Heat the remaining 1 tablespoon of oil in the pan. Add the mushrooms, cover and cook, stirring occasionally, until the mushrooms have released their liquid, about 5 minutes. Stir in the Worcestershire sauce and tomato paste. Increase the heat to medium-high, stirring often, until the liquid has evaporated and the mushrooms are somewhat browned, about 5 minutes. Transfer to the bowl with the chicken and the vegetables. Return the pot to the heat.
4. Melt the butter over medium heat. When it is fully melted, whisk in the flour so that no clumps remain. Slowly whisk in the chicken broth, milk and sherry. Bring the mixture to a simmer, stirring frequently, and cook until the sauce thickens. Remove from the heat and stir in the thyme and lemon juice. Stir in the turkey-vegetable mixture and the frozen peas. Adjust seasoning to taste.
For the Biscuit Topping
5. In a small bowl, combine the topping ingredients; spoon over top of turkey mixture.
6. Bake, uncovered, for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Ingredients

• 25g/1 ounce butter
• 25g/1 ounce flour (I used Better Batter)
• 250g/8.8 ounces soft goat's cheese , crumbled
• 50g/2 ounces Parmesan (or vegetarian alternative), grated
• 2 Tablespoons chopped chives
• 5 eggs, separated
• 250ml/1 cup milk

Instructions

1. Heat the oven to 400F/200C.
2. Butter 4 x 250ml/1 cup soufflé dishes. (I used 8 half cup ramekins.)
3. Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
4. Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
5. In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
6. Cook for 12-15 minutes until the soufflés are risen and golden.

Ingredients

• 1 tablespoon olive oil
• 2 yellow onions, diced
• 6+ cloves garlic, minced
• 1 teaspoon dried thyme
• 3 tablespoons smoked paprika
• 1 1/2 cups dried brown lentils (or green lentils)
• 5 cups low-sodium vegetable broth
• Fresh black pepper
• 2 (14.5) ounce cans diced tomatoes
• 4 cups fresh baby spinach (or chopped spinach)
• 3/4 cup roughly salty chopped olives (I used green pimento stuffed olives)

Instructions

1. Heat oil a large soup pot over medium high heat. Saute onions in oil until translucent, about 5-8 minutes. Add garlic and saute about a minute or so, then mix in the thyme and paprika.
2. Add the lentils, broth, and pepper. Cover and bring to a boil. Once boiling, turn heat to medium and cook for 25 minutes, stirring occasionally, until lentils are almost tender. Add the tomatoes. Bring to a boil, then lower heat to simmer for another 20 minutes or so, or until lentils are very tender. Add spinach and olives and stir frequently until spinach is wilted and velvetty. Add water or more broth to thin, if necessary.

Ingredients

For the Asparagus:
• 2 pounds fresh asparagus, woody stems removed
• cooking spray
• kosher salt and freshly ground pepper, to taste
For the Brown Butter Sauce
• 4 Tablespoons unsalted butter
• 6+ garlic cloves, minced (I used a whole head, but I'm crazy)

Instructions

1. Heat oven to 400F/200C.
2. Arrange the asparagus on a rimmed baking sheet. Spray lightly with cooking spray until coated and season with salt and pepper.
3. Place the asparagus in the oven and roast for 12 to 15 minutes, or until tender and just starting to crisp.
4. While the asparagus is in the oven, melt the butter in a saucepan over medium heat. Once the butter is almost completely melted, add in the minced garlic. Stir to coat. Allow the garlic to cook until crispy, stirring occasionally so the butter and garlic don't burn.
5. When the asparagus is done, place in serving dish and pour garlic and butter over. Serve immediately.

Ingredients

• 2 pounds Yukon gold potatoes
• Kosher salt
• 1/2 stick softened butter or 1/4 cup extra-virgin olive oil
• 1 cup milk
• Freshly ground pepper
• 2+ tablespoons prepared horseradish (I think more is better)
• 1/2 cup to 3/4 cup chopped scallions

Instructions

1. Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
2. Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
3. Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.

Ingredients

For the Corned Beef:
• 3-5 pounds corned beef (with spice packet or brine, if included), trimmed of excess fat
• 12 ounces pale ale/light beer or low-sodium beef broth
• 1 large onion, quartered
• 2 large carrots, peeled and cut in half
• 4 cloves garlic, smashed
• 2 dried bay leaves
For the Glaze:
• 1/2 cup grainy mustard
• 1/4 cup packed brown sugar (dark or light, doesn't matter)

Instructions

1. Place corned beef in a large pot. Add the beer/broth, onion, garlic, carrots, bay leaves, 1 1/2 cups water and the contents of the spice packet/brine, and bring to a boil. Reduce heat and simmer, covered, until very tender and easily pierced with a fork, 2 1/2 to 3 hours.
2. Heat oven to 375ºF. Transfer the beef to a foil-lined baking sheet.
3. Meanwhile, in a bowl, combine the mustard and sugar. Brush the beef with the mustard mixture and roast until the sauce has thickened and set slightly, 12 to 15 minutes. Transfer the beef to a cutting board and let sit 5-10 minutes. To serve, slice thinly across the grain.

Ingredients

• 2 Tablespoons olive oil, divided
• 2 Tablespoons unsalted butter, divided
• 1 1/2 pounds stew meat,
• 2 Tablespoons all-purpose flour (I used Bob's Red Mill GF Blend)
• 1/2 Tablespoon garlic powder
• 1 teaspoon smoked paprika
• kosher salt & pepper, to taste
• 4 large carrots, peeled & cut into 1/2 inch pieces
• 1 large onion, diced
• 4-8+ cloves garlic, minced
• 1/2 cup frozen peas
• kosher salt & pepper, to taste
• 1 large bay leaf or 2 small
• 1 (6 ounce) can tomato paste
• 1 Tablespoon Worcestershire sauce
• 1 1/2 cups beef broth
• 1/2 cup rich red wine (I used Pinot Noir)

Instructions

1. Place the carrots and peas into the crockpot.
2. Rinse the meat and pat dry with paper towels. Cut into 1 inch pieces. Toss and coat beef with flour, garlic powder, paprika and salt and pepper, to taste. (I recommend using a large bowl or large plastic bag.)
3. In a large skillet, heat 1 Tablespoon olive oil and 1 Tablespoon of butter over medium-high heat. Add beef and sauté in batches until brown on all sides, about 5 minutes per batch. Add more butter and oil as needed and make sure not to over crowd the pan. When beef is browned, add to crock pot.
4. When done browning the beef, add in onion, sauté until softened and starting to brown. Add in garlic and brown until fragrant, about 1-2 minutes. Use a generous drop of beef stock or wine to deglaze the pan and add everything to the crock pot.
5. Add the rest of the ingredients (bay leaf, tomato paste, Worcestershire sauce, broth, wine) to the crock pot. Stir together.
6. Cook on high for 4-6 hours or 6 to 9 hours on low.