Baked Stuffed Pasta Shells

Serves 10

Ingredients:

* 12 ounces jumbo pasta shells
* 1 1/4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
* 1 cup parmesan cheese, grated
* 2 lbs ricotta cheese
* 4 large eggs, lightly beaten
* 1 teaspoon black pepper
* 1 teaspoon garlic powder
* 1 tablespoon dried parsley
* 8 ounces spaghetti sauce (jarred or homemade)
* fresh basil, chopped, for garnish

How To Cook:
1. In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.

2. Drain and cool immediately with cold water.

3. Drain and place open side down on paper towels.

4. In a medium bowl, combine the rest of ingredients except the spaghetti sauce.

5. Reserve the 1/4 cup of Mozzarella.

6. Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.

7. Preheat oven to 375 degrees Fahrenheit.

8. Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.

9. Pour the rest of sauce over the stuffed shells.

10. Loosely cover with foil and bake for 40 minutes.

11. During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.

12. Bake 5 more minutes.

13. Garnish with fresh chopped basil.

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Warm Sweet Potato and Brussels Sprouts Salad with a Parmesan Vinaigrette

Yield 2 salads

Ingredients:
* 2 Tablespoon olive oil, divided
* 1 Tablespoon butter
* 2 large (or 3 small) sweet potatoes, peeled and chopped
* 1/2 teaspoon salt
* 1/4 teaspoon cinnamon
* 1/88 teaspoon cayenne
* 1 Tablespoon brown sugar
* 1 Tablespoon balsamic vinegar
* 1 LB Brussels sprouts, shredded
* salt and pepper

For the Parmesan Vinaigrette 
1/3 cup freshly shredded Parmesan
3 Tablespoons olive oil
2 Tablespoons balsamic vinegar
1/2 teaspoon honey

How To Cook:
1. In a skillet over medium heat, add 1 Tablespoons of the olive oil and butter. Once the butter is melted and sizzling, add the chopped sweet potatoes. Toss to coat.

2. Sprinkle on the salt, cinnamon, cayenne, and brown sugar. Stir together.

3. Push a section of the sweet potatoes to the side, and pour in the balsamic. It will heat up right away in the pan and then you can toss the sweet potatoes in it. Cover, and cook for about 20 minutes, stirring often.

4. While the sweet potatoes are cooking, in a separate skillet, over medium-high heat, heat up the remaining 1 Tablespoon of olive oil.

5. Toss in the shredded Brussels sprouts, sprinkle with a couple cracks each of salt and pepper.

6. Stirring occasionally, you're cooking the Brussels until they start to turn golden brown around the edges. About ten minutes.

7. While everything is cooking, to make the vinaigrette, in your food processor or blender, combine the Parmesan cheese, olive oil, balsamic, and honey. Pulse until smooth. And set aside.

8. Once the Brussels are golden brown, transfer them to a large bowl. Add the cooked sweet potatoes and drizzle on the dressing. Toss to fully mix everything and serve. Enjoy!

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Vegetarian Cassoulet

Serves 8

Ingredients:

* 2 tablespoons olive oil
* 1 onion
* 2 carrots, peeled and diced
* 1 pound dry navy beans, soaked overnight
* 4 cups mushroom broth
* 1 cube vegetable bouillon
* 1 bay leaf
* 4 sprigs fresh parsley
* 1 sprig fresh rosemary
* 1 sprig fresh lemon thyme, chopped
* 1 sprig fresh savory
* 1 large potato, peeled and cubed

How To Cook:
1. Heat a small amount of oil in a skillet over medium heat. Cook and stir onion and carrots in oil until tender.

2. In a slow cooker, combine beans, carrots and onion, mushroom broth, bouillon, and bay leaf. Pour in water if necessary to cover ingredients with water. Tie together parsley, rosemary, thyme, and savory, and add to the pot. Cook on Low for 8 hours.

3. Stir in potato, and continue cooking for 1 hour. Remove herbs before serving.

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Baked Barley Risotto With Butternut Squash

Serves 4

Ingredients:

* 2 tablespoons olive oil
* 1 small butternut squash (about 11/2 pounds)—peeled, seeded, and cut into 1-inch pieces (about 3 cups)
* 1 onion, finely chopped
* kosher salt and black pepper
* 1 cup pearl barley
* 1/2 cup dry white wine
* 3 cups low-sodium vegetable broth
* 5 ounces baby spinach
* 1/2 cup grated Parmesan (2 ounces), plus more for serving
* 1 tablespoon unsalted butter

How To Cook:
1. Heat oven to 400° F. Heat the oil in a Dutch oven or large oven-safe saucepan over medium-high heat. Add the squash, onion, ¾ teaspoon salt, and ¼ teaspoon pepper and cook, stirring often, until the onion begins to soften, 4 to 6 minutes.

2. Add the barley to the vegetables and cook, stirring, for 1 minute. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the broth and bring to a boil; cover the pot and transfer it to oven. Bake until the barley is tender, 35 to 40 minutes.

3. Stir in the spinach, Parmesan, and butter. Serve with additional Parmesan.

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Easy Spicy Vegetarian Chili

Serves 7

Ingredients:

* 1 teaspoon olive oil
* 2 medium onions, chopped
* 1 medium green pepper, chopped
* 1 medium red pepper, chopped
* 3 garlic cloves, minced
* 2 cups fresh mushrooms, sliced
* 2 cups red kidney beans, cooked (a 540ml can, drained)
* 2 cups chickpeas, cooked (a 540ml can, drained)
* 1/2 cup bulgur or 1/2 cup couscous, rinsed
* 796 ml diced tomatoes, canned
* 1 cup salsa, medium
* 1/2 cup water
* 1 tablespoon chili powder
* 1 teaspoon dried basil
* 1/2 teaspoon ground pepper
* 1/2 teaspoon oregano
* 1/2 teaspoon cumin
* 1/4 teaspoon cayenne
* 1 tablespoon unsweetened cocoa powder
* 1 teaspoon sugar
* 1 cup canned corn niblet (frozen works well)

How To Cook:
1. Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.

2. Add mushrooms, saute 4-5 minutes.

3. Add remaining ingredients except corn.

4. Increase heat to high to bring to a boil.

5. Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.

6. Stir in corn, simmer until heated through.

7. makes about 10 cups or 6-7 servings of 1 1/2 cups.

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Miso-roasted aubergine steaks with sweet potato

Serves 2

Ingredients:

* 1 large aubergine (about 375g)
* 2 tbsp brown miso paste (we used Clearspring)
* 350g sweet potatoes, unpeeled and cut into chunky wedges
* 1 tbsp sunflower oil
* thumb-sized piece ginger, grated
* 1 garlic clove, grated
* pinch of pink Himalayan salt
* 8 spring onions, sliced diagonally
* small pack parsley, leaves chopped

How To Cook:
1. Heat oven to 180C/160C fan/gas 4. Peel the aubergine with a potato peeler and roughly spread the miso paste all over it – the best way to do this is with the back of a spoon.

2. Put it in a roasting tin along with the sweet potato wedges. Pour 225ml boiling water into the base of the tin, then add the oil, ginger and garlic. Sprinkle a pinch of salt over the wedges and place in the oven.

3. After 30 mins, pour another 125ml boiling water into the base of the tin and roast for another 20 mins. Repeat, adding 50ml boiling water and the spring onions, and roast for 10 mins more. Check the aubergine is cooked by inserting a knife in the centre – if it is ready it will easily slide in and out, and the aubergine will be soft on the inside.

4. Sprinkle the chopped parsley over the potato wedges, slice the aubergine into 2cm thick ‘steaks’ and serve on top of the potatoes. If there is no sauce in the bottom of the tin, add 3 tbsp water to loosen up the miso, then pour the miso gravy over the aubergine steaks and sprinkle with cracked black pepper.

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Asian quinoa stir-fry

Serves 2-3

Ingredients:

* 100g dried quinoa
* 1 tbsp sesame oil
* 1 small red onion, thinly sliced
* 1 garlic clove, grated
* thumb-sized piece ginger, grated
* ½ tsp ground coriander
* 1 tbsp wheat-free tamari
* 1 red pepper, cut in 1cm/ ½ slices
* 1 large courgette (about 250g/9oz), sliced
* 100g green beans, tailed and cut in half
* 2 tbsp sesame seeds
* small pack coriander, roughly chopped

For the dressing
* zest and juice 2 limes
* pinch of pink Himalayan salt
* 2 tbsp sesame oil
* ½ garlic clove, crushed
* ½ tsp brown rice vinegar
* 1 tsp wheat-free tamari

How To Cook:
1. Cook the quinoa following pack instructions and leave to cool.

2. In a large frying pan or wok, pour in the sesame oil, onion, garlic, ginger, ground coriander and tamari and fry on a medium-high heat for 2 mins until the moisture starts to evaporate, then add 3 tbsp water. Leave to fry for 1 min more, add the pepper and fry for another 2 mins.

3. Add 4 tbsp water then after 2 mins, add the green beans and 125ml water.

4. After another 2 mins, add the courgette, 125ml water and leave to cook for 3 mins, then take off the heat.

5. Make the dressing by putting all the ingredients in a jug and whisking until smooth. Mix the quinoa into the veg, add the dressing and mix together with the sesame seeds. Stir through the coriander to serve.

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Roasted cauliflower & hazelnut carbonara

Serves 4

Ingredients:

* 1 large cauliflower (about 700g), cut into small florets
* 1 tbsp olive oil
* small bunch thyme, leaves picked
* 100g hazelnuts, roughly chopped
* 350g penne
* 100g Parmesan (or vegetarian alternative), grated
* 2 eggs, beaten
* 2 tbsp double cream
* small pack parsley, chopped

How To Cook:
1. Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the oil, thyme and seasoning, and spread out on a large baking tray. Roast for 15-20 mins until starting to soften and caramelise. Sprinkle the hazelnuts over the cauliflower and cook for another 5 mins until the nuts are lightly toasted and the cauliflower cooked through. Meanwhile, cook the pasta following pack instructions.

2. Drain the pasta, reserving the cooking water, then return to the pan. Take the baking tray out of the oven and add the cauliflower and hazelnuts to the pasta, then stir in the Parmesan, egg, cream, parsley and 1 tbsp of cooking water. The heat from the pasta should be enough to just cook the egg without scrambling it. If the sauce is too thick, add a splash more cooking water. Check the seasoning and serve.

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Vegetable pad Thai

Serves 2-4

Ingredients:

* 225g/8oz flat dried rice noodles
* 50g/2oz shallots
* 100g/4oz onions
* 4 spring onions
* 3 fresh red chillies (or green ones if you want a hotter dish)
* 2 tbsp groundnut (peanut) oil
* 3 tbsp coarsely chopped garlic
* 3 tbsp fish sauce or light soy sauce
* 1 tbsp Shaoxing rice wine or dry sherry
* 1 tbsp lime juice
* 1 tbsp light soy sauce
* salt
* freshly ground black pepper, to taste
* 1 tbsp sugar
* 2 tbsp vegetarian oyster sauce
* 225g/8oz fresh bean sprouts
* handful fresh coriander sprigs
* 3 tbsp coarsely chopped roasted peanuts for garnish

How To Cook:
1. Soak the rice noodles in a bowl of hot water for 25 minutes.

2. While the noodles are soaking, prepare the vegetables. Peel and thinly slice the shallots and onion. Slice the spring onions at a slight angle into 2.5cm/1in lengths. Seed and finely chop the chillies.

3. When the noodles have soaked for 25 minutes, drain well in a colander or sieve. Discard the water.

4. Heat a wok over high heat. When it is hot, add the oil. When it is very hot and slightly smoking, add the shallots, onion, spring onions, chillies and garlic, and stir-fry for one minute.

5. Add the rice noodles, fish sauce or soy sauce, rice wine or sherry, lime juice, soy sauce, pepper, sugar and vegetarian oyster sauce, and continue to stir-fry for two minutes, mixing well.

6. Add the bean sprouts and continue to stir-fry for four minutes.

7. Finally, add the coriander and stir-fry briskly for 30 seconds.

8. Turn onto a warm platter, sprinkle with the peanuts and serve at once.

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Chestnut, roasted butternut squash and Bramley apple soup

Serves 6

Ingredients:

* 1.5kg/3lb 5oz butternut squash, seeds removed, flesh cut into large wedges
* 5 tbsp olive oil
* 1 onion, chopped
* 1 garlic clove, finely chopped
* 2 potatoes, cut into cubes
* 1 Bramley apple, peeled, core removed, flesh chopped
* 2 litres/3½ pints hot chicken or vegetable stock
* 1 sprig fresh thyme
* 2 bay leaves
* 500g/1lb 2oz chestnuts, roasted and peeled, plus extra, sliced, to serve
* 400g/14oz ready-made chestnut purée
* salt and freshly ground black pepper

To serve
* truffle oil, for drizzling
* double cream, for drizzling (optional)

How to cook:
1. Preheat the oven to 200C/400F/Gas 6.

2. Place the butternut squash pieces into a roasting tin and drizzle over three tablespoons of the olive oil. Transfer to the oven and roast for 25-30 minutes, or until the squash is tender and golden-brown. Set aside to cool.

3. When the butternut squash has cooled, drain off the oil and peel away the skin, taking care not to burn your fingers.

4. Heat the remaining olive oil in a large pan over a medium heat, add the onion, garlic, potatoes and apple and fry for 4-5 minutes, stirring regularly, until softened. Add the stock, roasted squash, thyme, bay leaves, chestnuts and the chestnut purée. Stir well and season, to taste, with salt and freshly ground black pepper.

5. Bring the mixture to the boil, turn down the heat and simmer for 15-20 minutes, or until the potatoes are tender. Set aside to cool.

6. Transfer the mixture to a food processor and blend until smooth. Return to the pan and heat until warmed through.

7. To serve, divide the soup equally between ten serving bowls. Garnish each serving with a few drops of truffle oil and cream (if using) and sprinkle over the sliced roasted chestnuts.

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Vegetables with red pepper rouille

Serves 6

Ingredients:

* 4 tbsp olive oil
* 2-3 garlic cloves, finely chopped
* 3 large pinches of saffron threads
* 3 mixed red and orange peppers, cored, deseeded and each cut into 6 strips
* 3 courgettes, about 100g/3½oz each, chopped into 2.5cm/1in chunks
* 2 onions, cut into wedges
* salt and freshly ground black pepper

For the rouille 
* 4 plum tomatoes, about 250g/9oz in total
* 1 red pepper, cored, deseeded and quartered
* 1 garlic clove, finely chopped
* large pinch of ground smoked paprika
* 1 tbsp olive oil

How To Cook:
1. Preheat the oven to 220C/200C Fan/Gas 7.

2. Put the oil for the vegetables in a large plastic bag with the garlic, saffron and some salt and pepper. Add the vegetables, grip the top edge of the bag to seal and toss together. Set aside for at least 30 minutes.

3. Meanwhile for the rouille, put the tomatoes and pepper in a small roasting tin. Sprinkle with the garlic, smoked paprika some salt and pepper. Then drizzle the oil over and roast for 15 minutes. Allow to cool.

4. Peel the skins from the tomatoes and pepper. Purée the flesh in a liquidizer or food processor with any juices from the roasting tin until smooth. Spoon into a serving bowl and set aside, keep warm.

5. Tip the saffron vegetables into a large roasting tin and cook in the oven for 15-20 minutes, turning once, until browned.

6. Spoon the vegetables on to individual plates and serve with spoonfuls of the rouille.

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Hearty vegetable soup

Serves 2

Ingredients:

* calorie controlled cooking oil spray
* 1 medium onion, sliced
* 2 garlic cloves, thinly sliced
* 2 celery sticks, trimmed and thinly sliced
* 2 medium carrots or 2 yellow peppers, cut into 2cm/1in chunks
* 400g/14oz tin chopped tomatoes
* 1 vegetable stock cube
* 1 tsp dried mixed herbs
* 400g/14oz tin butter beans, drained and rinsed
* 1 head young spring greens (approximately 125g/4½oz), trimmed and sliced
* sea salt and freshly ground black pepper

How To Cook:
1. Spray a large non-stick saucepan with oil and cook the onion, garlic, celery and carrots or peppers gently for 10 minutes, stirring regularly until softened.

2. Add 750ml/26fl oz water and the chopped tomatoes. Crumble over the stock cube and stir in the dried herbs. Bring to the boil, then reduce the heat to a simmer and cook for 20 minutes.

3. Season the soup with salt and pepper and add the spring greens and butterbeans. Return to a gentle simmer and cook for a further 3-4 minutes or until the greens are softened. Season to taste and serve in deep bowls.

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Quinoa with stir-fried winter veg

Serves 4

Ingredients:

* 200g quinoa
* 5 tbsp olive oil
* 2 garlic cloves, finely chopped
* 3 carrots, cut into thin sticks
* 300g leeks, sliced
* 300g broccoli, cut into small florets
* 100g sundried tomatoes, drained and chopped
* 200ml vegetable stock
* 2 tsp tomato purée
* juice 1 lemon

How To Cook:
1. Cook the quinoa according to pack instructions. Meanwhile, heat 3 tbsp of the oil in a wok or large pan, then add the garlic and quickly fry for 1 min.

2. Throw in the carrots, leeks and broccoli, then stir-fry for 2 mins until everything is glistening.

3. Add the sundried tomatoes, mix together the stock and tomato purée, then add to the pan. Cover, then cook for 3 mins. Drain the quinoa, then toss in the remaining oil and the lemon juice.

4. Divide between warm plates and spoon the vegetables on top.

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Baked Mushrooms and Potatoes with Spinach

Serves 4

Ingredients:

* 1 pound new potatoes, halved
* 2 tablespoons olive oil
* 1/2 pound portobello mushrooms
* 6 cloves unpeeled garlic
* 2 tablespoons chopped fresh thyme
* 1 tablespoon olive oil
* kosher salt and ground black pepper to taste
* 1/4 pound cherry tomatoes
* 2 tablespoons toasted pine nuts
1/4 pound spinach, thinly sliced

How To Cook:
1. Preheat oven to 425 degrees F (220 degrees C).

2. Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.

3. Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.

4. Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.

5. Scatter pine nuts over potatoes and mushrooms.

6. Serve with sliced spinach.

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Winter Vegetable Hash

Serves 6

Ingredients:

* 3 tablespoons olive oil
* 2 tablespoons butter
* 1 pound Yukon Gold potatoes, diced
* 1/2 pound fresh shiitake mushrooms, diced
* 1 red bell pepper, diced
* 1 small acorn squash, diced
* 1 shallot, finely chopped
* 2 teaspoons garlic powder
* 1 pinch salt
* 1 pinch ground black pepper
* 1 cup chopped kale
* 4 sprigs fresh sage

How To Cook:
1. Place oil and butter in a large skillet over medium heat.

2. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot.

3. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender.

4. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted.

5. Serve and enjoy!

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Rösti Casserole with Baked Eggs

Serves 8

Ingredients:
* 1 1/4 cups fat-free Greek-style yogurt
* 2 tablespoons all-purpose flour
* 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
* 1 1/4 cups (5 ounces) shredded Gruyère cheese
* 1/3 cup butter, melted
* 1/4 cup chopped fresh chives
* 1 1/4 teaspoons salt
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon grated whole nutmeg
* 1 (30-ounce) package frozen shredded hash brown potatoes, thawed (such as Ore-Ida)
* Cooking spray
* 8 large eggs
* Chopped fresh chives (optional)
* Freshly ground black pepper (optional)

How To Cook:
1. Preheat oven to 400°.

2. Combine yogurt and flour in a large bowl, stirring well.

3. Add turnip, Gruyère cheese, butter, chives, 1 1/4 teaspoons salt, black pepper, nutmeg, and potatoes to yogurt mixture.

4. Spread potato mixture evenly into a 13 x 9–inch baking dish coated with cooking spray. Bake at 400° for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack 1 egg into each of 8 indentations. Return dish to oven. Bake at 400° for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Cut into 8 pieces.

5. Garnish with additional chives and black pepper, if desired. Serve immediately.

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Vegetarian Meatloaf

Serves 8

Ingredients:

* 1 (12 ounce) bottle barbeque sauce
* 1 (12 ounce) package vegetarian burger crumbles
* 1 green bell pepper, chopped
* 1/3 cup minced onion
* 1 clove garlic, minced
* 1/2 cup soft bread crumbs
* 3 tablespoons Parmesan cheese
* 1 egg, beaten
* 1/4 teaspoon dried thyme
* 1/4 teaspoon dried basil
* 1/4 teaspoon parsley flakes
* salt and pepper to taste

How To Cook:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.

2. In a bowl, mix 1/2 the barbeque sauce with the vegetarian burger crumbles, green bell pepper, onion, garlic, bread crumbs, Parmesan cheese, and egg. Season with thyme, basil, parsley, salt, and pepper. Transfer to the loaf pan.

3. Bake 45 minutes in the preheated oven. Pour remaining barbeque sauce over the loaf, and continue baking 15 minutes, or until loaf is set.

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Holiday Turkey with Rice Stuffing & Gravy with Fresh Herbs

Serves 8

Ingredients:

Please read entire recipe before shopping or beginning.
12-15 lb fresh organic, or free-range turkey (do not use self-basting turkey)
Stuffing:
* 1/2 cup wild rice
* 1 cup long grain brown rice
* 1 medium onion, chopped
* 3/4 cup diced celery, about 1/4-inch pieces
* 2 cups sliced crimini mushrooms
* 1 medium green apple, diced about 1/4 inch pieces
* 4 medium cloves garlic, minced
* 1/2 cup chopped walnuts
* 6 dried apricots, coarsely chopped
* 1/2 cup raisins
* 1/2 cup chopped fresh parsley
* 2 TBS chopped fresh sage (or 2 tsp dried sage)
* 3 TBS chopped fresh thyme (or 1 TBS dried thyme)
* 1/2 TBS fennel seeds
* 1/2 cup + 1 TBS chicken broth
* salt and black pepper to taste
Optional: 
cook liver for 10 minutes with gravy ingredients, remove from heat, chop and add to stuffing mixture.
Gravy:
* 6 cups chicken broth
* 2 large carrots, chopped in large pieces
* 2 medium onions, cut into large pieces
* 2 celery sticks, cut into large pieces
* neck, wing tips and giblets from turkey (Optional: include liver and cook for about 10 minutes, remove, chop, and add to dressing ingredients)
* 1/3 cup flour mixed with water
* 1 TBS chopped fresh rosemary (or 1 tsp dried rosemary)
* 2 TBS chopped fresh thyme (or 2 tsp dried thyme)
* salt and black pepper
* (optional) 1/4 cup dried porcini mushrooms

How To Cook:
Stuffing
1. Bring 3-1/2 cups of lightly salted water to a boil. While water is coming to a boil, rinse the wild rice under running water in a strainer. When water is boiling add both wild and brown rice, cover, turn heat to low and cook for about 45 minutes, until tender. Do not overcook. You will most likely have excess water when rice is cooked properly. Put cooked rice in a strainer and drain out excess water. Set aside in a large enough bowl to mix everything together.

2. Heat 1 TBS chicken broth in a large stainless steel skillet. Healthy Sauté onion in broth over medium heat for 5 minutes. Add mushrooms and celery and continue to sauté for another 2-3 minutes.

3. Mix all the stuffing ingredients together in bowl and season with salt and pepper. Always stuff the turkey just before roasting—never ahead of time—to avoid the growth of harmful bacteria. Have the stuffing hot and pack it loosely in the body cavity.

Turkey
4. Rinse turkey well inside and out. Pat dry. (If you had to buy a frozen turkey, make sure it is completely thawed.)

5. Preheat your oven to 350°F (177°C) and put the oven rack on the bottom shelf. Right before roasting the turkey, stuff it loosely with the stuffing.

6. Cut about 48 inches of heavy kitchen twine. Truss the turkey by first binding the legs together with the center of the length of twine. Run the twine along the sides of the turkey toward the neck tightly holding the wings to its sides with the twine. Cross the twine around the neck end of the bird and back to the legs. Loop around legs and tie a knot. Rub the turkey with a little salt and pepper.

7. Place turkey breast side down on a flat or V-shaped rack in roasting pan. Make sure you use a rack inside the roasting pan. Otherwise the skin may stick to the pan and tear. Add a cup of chicken broth to the bottom of the pan. Roast breast side down, basting about every 30 minutes with the pan juices for about 2-1/2 hours for a 12-15 lb turkey.

8. Bring turkey to the top of the stove, turn it to its back and remove the trussing twine. This will now allow the inside of the legs to brown along with the rest of the turkey. Baste again, and return to the oven. But first, check the breast for doneness by inserting an instant reading thermometer at the thickest part of the breast toward the neck. This will give you an idea how much longer the turkey will need to cook. It should read about 125°F (52°C) at this point. When the thermometer reads between 1657°F and 170°F (74-77°C) in the thickest part of the thigh the turkey is perfectly done. Check the stuffing by inserting the thermometer into the center of the cavity. The stuffing should read 165°F (74°C) to be done. If it has not reached this temperature, you will have to remove it from the turkey and finish cooking it in a baking pan on its own. It's important the stuffing reaches this temperature to be safe to eat. Check the thighs for doneness. Remove your turkey to a platter, but don't carve it for at least 20 minutes.

Gravy: 
9. Simmer all the ingredients except oat flour, thyme, rosemary, salt, and pepper for about 1 hour on medium heat.

10. Strain and discard solids. Heat 1/4 cup broth in a stainless steel skillet. Whisk in flour a little at a time to incorporate. Using a wire whisk, add the rest of the broth a little at a time on low heat. Keep whisking to avoid lumps until all the liquid is incorporated.

11. Add rosemary and cook for another 20 minutes on low heat, stirring occasionally. Season with chopped thyme, salt, and pepper.

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Curried Chicken Over Spinach

Serves 4

Ingredients:

* 3 boneless, skinless chicken breasts cut into bite sized pieces (6oz each)
* 1 1/2 cup chicken stock
* 3 cloves garlic, sliced
* 1 TBS fresh ginger chopped, or 1/2 tsp dried
* 1/2 tsp turmeric
* 1 tsp curry powder
* 1 medium sized onion, cut in half and sliced
* 1 medium sized red bell pepper julienne about 1 inch long
* 1/2 cup coconut milk, make sure it is mixed well before using
* 4 bunches fresh spinach
* salt & white pepper to taste

How To Cook:
1. Bring water to a boil for spinach. While water is coming to a boil, cut chicken into bite sized pieces. Healthy Sauté onion in a medium sauté pan over medium low heat for about 5 minutes stirring frequently. Add garlic and fresh ginger and continue to sauté for another minute. Add turmeric, and curry and mix well. Add stock, chicken, and coconut milk. Simmer for 5 minutes and add bell peppers and other vegetables you desire. Cook until chicken is done, about another 5 minutes.

2. While chicken is cooking, cut ends off the bunch of spinach all at once. Don't bother trying to do it one stem at a time. It will take you too long and it is not necessary. Rinse spinach well and drop into boiling water for just 1 minute. Strain and press dry. Season with salt and pepper.

3. Place spinach on plates and top with chicken mixture.

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Fettuccini with Spinach Pesto

Serves 4

Ingredients:

* 1/2 lb whole wheat fettuccini
* 1 10 ounce package of frozen spinach, (make sure frozen spinach is chopped, otherwise it gets stringy).
* 3 medium cloves garlic, coarsely chopped
* 2 TBS coarsely chopped walnuts
* 1/2 cup chopped fresh basil
* (optional) 2 oz Chevre' goat cheese
* 1 TBS lemon juice
* 1/4 cup water
* 2 TBS extra virgin olive oil
* 1 large tomato, seeds and excess pulp removed, diced
* salt and pepper to taste

How To Cook:
1. Bring lightly salted water to a rapid boil. Cook fettuccini according to directions on package.

2. While fettuccini is cooking rinse frozen spinach in warm water to thaw, and press dry. Put into food processor along with garlic, walnuts and basil. Run food processor a couple of minutes before adding liquids. Add cheese, lemon juice, water, olive oil and salt and pepper. Process just enough to blend all ingredients well.

3. Prepare tomato by cutting in half, squeezing the seeds out, removing excess pulp in the center, and dice.

4 As soon as you drain pasta mix in desired amount of pesto, and chopped tomato while it is still very hot. Serve immediately.

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