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

• 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

• 2 cups gluten-free focaccia bread, torn into bite-sized pieces (I recommend Chebe)
• 6 cups baby spinach
• 2 cups shredded cooked turkey or chicken, torn into pieces
• 1/4 cup dried apricots, cut in thin slivers
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1/4 cup extra-virgin olive oil
• 1 Tablespoon grainy Dijon mustard
• 2 teaspoons snipped fresh rosemary (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 ounces crumbled blue cheese
• 1/4 cup walnuts, toasted and chopped
• Cracked black pepper (optional)

Instructions

1. Preheat oven to 350 degrees F. Spread bread on rimmed baking pan. Bake 10 to 15 minutes or until lightly toasted, stirring twice.
2. For dressing, in a medium bowl whisk together the white wine vinegar, 1/4 cup olive oil, mustard, rosemary, salt and pepper.
3. Meanwhile, in a large salad bowl toss together spinach and salad dressing. Top with turkey, dried apricots, cranberries, red onion, blue cheese and walnuts.
4. Add bread when it is lightly toasted and toss everything together. Finish with freshly ground black pepper and serve.

Ingredients

For the Salad:
• 2 cups baby spinach
• 1/4 cup chopped candied walnuts
• 1 cups strawberries, halved (cut into hearts if you're crazy)
• 2 shallots, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 avocado, diced
For the Dressing:
• 1/4 cup olive oil (I don't like oily vinaigrettes, use more if you do)
• 2 limes, juiced
• 1/2 Tablespoon white wine vinegar
• 2 Tablespoons grainy Dijon mustard
• 1/2 teaspoon Kosher salt
• fresh ground black pepper, to taste

Instructions

1. In a large serving bowl, add the spinach, strawberries, shallots and feta.
2. In a small bowl whisk together the olive oil, lime juice, grainy mustard, salt, and pepper.
3. Drizzle the dressing over the salad. Sprinkle on the walnuts and add the diced avocado.

Ingredients

• 2 tablespoons olive oil
• 2 pounds carrots, peeled, thinly sliced
• 2 large onions, finely chopped
• 4-6 garlic clove, minced (I used double that amount)
• 4 cups low-sodium vegetable broth
• 1/4 cup white miso paste, or more to taste
• freshly ground pepper, to taste
• 2 scallions, very thinly sliced

Instructions

1. Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
2. Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
3. Ladle into bowls and garnish with a small mound of scallions.

Ingredients

• 1 Tablespoon olive oil
• 2 large onions, diced
• 6 cloves garlic, minced
• 2-28 ounce cans whole (or diced) tomatoes
• 2 Tablespoons smoked paprika
• 1 teaspoon ground cumin
• 2 cups red lentils, rinsed and picked over
• 1 cup low-sodium vegetable broth
• 2 large handfuls baby spinach
• 5 green onions, sliced
• greek yogurt/sour cream, optional
• salt and freshly ground pepper, to taste

Instructions

1. In a large heavy bottomed pot, heat the olive oil over medium-high heat. When oil is hot, add onion to the pot and cook until soft, 6-7 minutes. Stir in garlic, paprika and cumin. Cook 1-2 minutes, until fragrant.
2. Add in tomatoes, juices and all. Bring to a boil and reduce heat to low. If using whole tomatoes: With a handheld/stick blender, blend the tomatoes and onions until mixed, but still slightly chunky.
3. Bring heat back to medium-high and add in the broth and lentils. Bring soup to a boil, reduce heat to low and cover. Allow soup to simmer for 20-25 minutes, or until lentils are soft and have absorbed some of the liquid.
4. When lentils are soft, add in baby spinach and stir until slightly wilted.
5. Put soup in serving bowls, top with green onions and greek yogurt, if desired, and serve.

Ingredients

• a good handful, chopped unsmoked bacon or pancetta
• 4 medium sized onions
• 4 cloves garlic, minced
• 3 small carrots
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ nutmeg, for grating
• 300g/10oz Puy lentils
• 1000ml/2 pints stock
• 100g/4oz crème fraîche/sour cream/greek yogurt

Instructions

1. Cook the bacon or pancetta in a deep pan over a moderate heat to let the fat slowly ooze out. Roughly chop two of the onions and add them and the garlic to the pan. Cut the carrots into chunks and add to the pan. Cover and let it steam for a few minutes. Add the paprika, cinnamon, then grate in ½ of the nutmeg. Add the lentils, stock, cover and leave for 30 minutes until the lentils have softened.
2. While that is slowly cooking, slice the remaining two onions and, in another pan, cook them very slowly in oil until golden brown. Finish with a grate of nutmeg.
3. The last thing to add to the lentils is a handful of chopped parsley. Serve with a dollop of crème fraiche and pile the caramelised onions on top.

Ingredients

• 1/4 cup olive oil
• 1 tablespoon butter
• 6 large red onions, thinly sliced
• 2 teaspoons salt
• 1/4 cup balsamic vinegar
• 2 tablespoons low-sodium gluten free tamari or soy sauce
• 2 tablespoons prepared mustard
• 6 cups low-sodium vegetable broth
• 1/8 teaspoon freshly ground black pepper
• 6 slices of bread (I used a gluten-free baguette from Whole Foods)
• 3/4 cup grated Swiss cheese

Instructions

1. Heat a large pot over medium heat for one minute. Add the oil and swirl to coat the bottom of the pan, and then add the butter. Once it melts, add the sliced onions and salt, and then reduce heat to medium-low. Cook, stirring occasionally, until the onions turn golden brown, about 30 minutes.
2. Add the balsamic vinegar, soy sauce, and mustard, stir well, and cook for five minutes.
3. Pour in the broth, and turn the heat to high. When it comes to a boil, reduce the heat to low, partially cover, and simmer for 15 minutes.
4. Meanwhile, preheat the oven to 350°F. Place the slices of bread on a baking sheet covered with aluminum foil. Transfer the baking sheet to the oven and cook for five minutes. Carefully remove the sheet, and turn on the broiler. Divide the cheese between the slices of bread. Set the sheet under the broiler for however long it takes to melt the cheese, about 30 seconds. Remove the sheet, turn off the heat, and set aside.
5. Season the soup with black pepper and, if needed, more salt. Ladle the soup into bowls and top with a crouton. Serve immediately.