The Kindred Journal

INGREDIENTS:  1/3 cup extra-virgin olive oil 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 2 cloves garlic minced 1/2 teaspoon sugar or to taste 1 teaspoon salt or to taste Freshly ground black pepper to taste 4-5 medium tomatoes sliced 1/2 medium red onion thinly sliced 2 tablespoons drained capers 4 sprigs fresh basil leaves only, torn with some left intact for garnish METHOD: Whisk together olive oil, red wine vinegar, mustard, garlic, sugar, salt and black pepper to taste. Place tomatoes on a serving platter. Top with red onion and capers. Drizzle dressing over tomatoes. Garnish with torn basil and whole basil leaves. Serve immediately. Credits:Fromachefskitchen.com

INGREDIENTS Stir Fry Sauce ½ cup low sodium soy sauce ¼ cup fresh squeezed orange juice (about 1 medium orange) 1 tablespoon rice vinegar ½ teaspoon fresh grated ginger 2 cloves garlic 1 tablespoon honey or brown sugar 1 tablespoon cornstarch or tapioca starch Stir Fry 1 lb (450g) ground beef 2 tablespoons sesame oil or olive oil 1 small yellow onion sliced 1 red bell pepper sliced 3 cups chopped broccoli florets 2 large carrots peeled and sliced 2 cups snap peas METHOD Whisk together the sauce ingredients in a small bowl. In a large pan or wok, heat 1 Tablespoon of sesame oil over medium heat. Add the ground beef and brown, breaking it up into small pieces, until no pink remains, 4-5 minutes. Transfer the ground beef to a bowl and drain the fat. Add the remaining Tablespoon of sesame oil to the pan over medium heat. Add all of the vegetables and stir to cook until almost tender, 5-6 minutes. Pour the sauce over the vegetables and bring it to a gentle boil over medium-high heat. Continue to cook until the sauce bubbles and thickens, 2-3 minutes. Add the ground beef back to the pan and stir to coat the beef in the veggies and sauce. Sprinkle with green onions and sesame seeds. Serve over white rice, coconut rice, brown rice, noodles or in a lettuce wrap. Credits:@Whatmollymade.com

INGREDIENTS 120 g / ½ cup dry farro (or quinoa if GF) 2 ears of corn 2 small zucchini, cut into thick slices olive oil 20 cherry tomatoes 1 red pepper 4 celery sticks (or 2 long stalks) 1 large spring onion 1 cup cooked chickpeas 10 g / 1/3 oz fresh basil (or mint) leaves, finely shredded DRESSING 1 garlic finely grated 30-45 ml / 2-3 tbsp lemon juice and zest of 1 lemon, adjust to taste 45 ml / 3 tbsp extra virgin olive oil 10 ml / 2 tsp maple syrup salt and pepper, to taste mild chilli flakes (I like fine Korean chilli flakes), to taste (optional) METHOD SALAD Rinse farro well and cook it in plenty of water until tender but still chewy – I find that 35-40 minutes is the sweet spot. Drain and allow it to cool. Heat up a griddle pan on a low heat. Brush the corn with a small amount of oil and place on the preheated griddle pan. Grill, turning every few minutes, until cooked and lightly charred all over. Once cool, shave the kernels off with a sharp knife. Start on the dressing while the corn grills. Brush zucchini with a small amount of oil on both sides, season and place on the hot griddle pan. Allow them to cook undisturbed until you get nice char marks on one side, flip and cook until you get the char marks again. Take the zucchini off the pan and allow them to cool and chop into smaller pieces. Prepare the remaining vegetables by cutting cherry tomatoes into quarters, pepper and celery sticks into thin slices and mincing the spring onion very finely. Combine cool farro with chickpeas, grilled zucchini, corn kernels, remaining vegetables and shredded basil in a large bowl. DRESSING To make the taste of garlic a little less punchy, combine grated garlic with 2 tbsp of lemon juice in a small bowl and set aside for 10-15 minutes while you crack on with the rest of the salad. Combine all the dressing ingredients in a small bowl or a jar with a lid – add another tablespoon of lemon juice if liked. Stir vigorously to combine or put the lid on the jar and shake very well. Season with salt, pepper and chilli to taste. Credits: @Lazycatkitchen.com  

INGREDIENTS: For Herbed Ricotta 82 grams ricotta cheese 2 basil leaves chopped finely 1 teaspoon fresh oregano chopped finely 1 teaspoon fresh thyme chopped For Salad 2 tablespoon olive oil 1 tablespoon balsamic vinegar 1/4 teaspoon salt or to taste 1/4 teaspoon pepper or to taste 450 grams heirloom tomatoes cut into 1/2 inch slices 1/2 English cucumber sliced 6 radishes sliced 1/2 red onion sliced 1 serrano pepper chopped 6 grams basil leaves chopped 1 tablespoon oregano leaves METHOD: In a small bowl combine the ricotta cheese with the basil, fresh oregano and thyme. Set aside.  In another small bowl whisk together the olive oil, balsamic vinegar, salt and pepper. Arrange the tomato slices, cucumber, radishes and onion on a large platter then drizzle with the dressing. Season with salt and pepper if needed, then top with serrano peppers and dollop ricotta mixture evenly over the tomato slices. Garnish with fresh basil and oregano. Serve immediately. Credit: @Jocooks.com

INGREDIENTS: Chickpeas 260g chickpeas rinsed, drained, and dried 13g olive oil 1g ground cumin 1g ground chili powder 0.5g cayenne pepper 1g salt Salad 173g pearled couscous 195g chopped cucumber 225g halved cherry tomatoes 60g chopped Kalamata olives 15g finely chopped flat-leaf parsley 75g jarred roasted red bell pepper diced, optional Crumbled feta cheese optional Dressing  60g red wine vinegar 30g Dijon-style mustard 0.5g dried oregano 108g olive oil 20g honey 1 large lemon METHOD: Roast Chickpeas: Preheat oven to 400°F. Thoroughly dry the rinsed chickpeas—using a salad spinner works great. Add the chickpeas to a bowl with oil and spices. Toss to coat. Spread on a lined sheet pan and roast for 18–22 minutes, shaking halfway. I like them best at 20 minutes—crispy but not too hard. Couscous: Prepare according to package directions.Dressing: Zest a lemon for 1/2 tsp and juice it for 3 tbsp. Add everything to a jar, then season to taste (I use 1/2 tsp salt & 1/4 tsp pepper). Seal and shake well. Taste and adjust if needed. Assemble: Add cooled couscous to a large bowl then add in the veggies and cooled chickpeas. Drizzle on dressing only to what you’ll eat that day—salad doesn’t sit well once dressed. Sprinkle feta on each serving, if desired. Credit:@Chelseamessyapron.com

While our days are spent blending botanicals in the apothecary, our evenings are spent in the heart of the home: the kitchen. To us, there is no greater ritual of care than preparing a meal for the people you love. It’s where stories are told, days are debriefed, and families are brought back together. Connection is a Core Value We believe that wellness is holistic. What you put on your body matters, but the environment you create around your family matters just as much. In a fast-paced world, the dinner table remains one of the few places where we can truly slow down and reconnect. This is why we’ve decided to open up our "The Family Table " archives. Curating the Best, Shared with Love Just as we source the finest international and local ingredients for our creams, we are passionate collectors of recipes. We spend time searching, testing, and editing the best dishes from around the world to ensure they are: Wholesome: Nourishing for the body. Approachable: Possible to make even on a busy Tuesday. Soul-Warming: Designed to be shared. We don’t just share these recipes to fill space; we share them in the hope that they might help you create a moment of connection in your own home. Whether it’s a slow-cooked Sunday roast or a fresh, vibrant salad, these are the meals that have brought our family closer, and we want the same for yours. An Invitation to Your Table Apothecary culture has always been about community and the sharing of knowledge. We would love for this blog to become a two-way street. Do you have a "secret" family recipe that always brings people together? A dish that smells like home? We invite you to share your favourites with us. We’d love to feature them (with credit to you, of course!) in our future newsletters and posts. Skincare is our craft, but connection is our mission.

INGREDIENTS: Chicken 3 garlic cloves, finely chopped 1 tablespoon ground cumin 1 tablespoon olive oil 1 tablespoon paprika ½ teaspoon freshly ground black pepper ½ teaspoon dried oregano 1½ teaspoons kosher salt, divided 2 lemons 1 (4-4½ pound) whole chicken Green Sauce 1 cup (packed) cilantro leaves with tender stems 1–2 medium jalapeños, coarsely chopped 1 garlic clove, finely chopped 1 tablespoon extra-virgin olive oil 2½ teaspoons fresh lime juice ¼ teaspoon kosher salt ⅓ cup mayonnaise Salad 1 English hothouse or cucumbers, cubed 1 firm-ripe avocado, cubed 3 scallions, thinly sliced 1 tablespoon plus 1 teaspoon fresh lime juice 1 tablespoon extra-virgin olive oil ¾ teaspoon kosher salt ½ cup cilantro leaves with tender stems, coarsely chopped, plus more for serving METHOD: ChickenStep 1Arrange rack in middle of oven; preheat to 400°. Mix garlic, cumin, oil, paprika, pepper, oregano, ½ tsp. salt, and finely grated zest from 1 lemon in a medium bowl. Quarter zested lemon; set aside 2 quarters. Squeeze juice from 1 whole lemon and remaining 2 quarters to yield 2 Tbsp. juice; stir into spice mixture. Step 2Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears. Remove backbone; reserve for stock. Turn chicken breast side up and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Pat chicken dry with paper towels. Rub chicken all over with 2 reserved lemon quarters. Squeeze juice over bird, then rub skin all over with inside of rinds. Step 3From both edges of cavity, loosen skin from breasts and thighs, being careful not to tear skin. Using your fingers, gently spread 2 heaping Tbsp. spice mixture under skin (reserve remaining spice mixture), then season chicken all over with remaining 1 tsp. salt. Transfer chicken, spread flat and skin side up, to a roasting pan or large skillet. Step 4Roast chicken 20 minutes, then brush with spice mixture and pan juices. Continue roasting, basting with spice mixture and pan juices every 20 minutes, until juices run clear when thigh is pierced with a fork or an instant-read thermometer inserted into thickest part of thigh registers 165º, 50-60 minutes total. Step 5Transfer chicken to a cutting board and let rest 15 minutes, reserving pan juices. Green SauceStep 6Purée cilantro, jalapeños, garlic, oil, lime juice, and salt in a blender until combined. Add mayonnaise and purée until well blended. Transfer to a small bowl, cover, and chill until ready to use. Do Ahead: Green sauce can be made 5 days ahead. Cover and chill. SaladStep 7Gently toss cucumbers, avocado, scallions, lime juice, oil, salt, and ½ cup cilantro in a large bowl. Sprinkle with more cilantro. Step 8Carve chicken and transfer to a platter; baste with reserved pan juices. Serve with green sauce and salad alongside. Credit:@Epicurious.com

INGREDIENTS: 3 cups Cherry tomatoes 1 medium Red onion ¼ cup finely minced Parsley ((loosely packed)) ¼ cup Lemon juice 3 tbsp Olive oil 1 ½ tsp Flaky salt ((see notes)) 1 tsp freshly cracked Black pepper, to taste METHOD: Start by slicing the cherry tomatoes in half, lengthwise. Next, thinly slice the red onion lengthwise, the thinner the slices, the better. Add the tomatoes and onions into a large bowl. Add the chopped parsley into the bowl, along with the lemon juice, olive oil, kosher salt and black pepper. Toss to combine and add more salt or pepper if needed. Let the salad sit on the counter for 30 minutes before serving. Credit: @Munchingwithmariyah.com

INGREDIENTS: 12 ounces  (340g) spiral pasta, such as cellentani, cavatappi, or fusilli ¾ cup pasta water 2 small zucchini, sliced into very thin rounds* 1 small yellow squash, sliced into very thin rounds* 1 tablespoon fresh lemon juice 1 teaspoon sea salt Freshly ground black pepper ¼ cup toasted pine nuts ½ cup fresh basil leaves Red pepper flakes, optional Pesto ½ cup toasted pine nuts 2 tablespoons fresh lemon juice 1 small garlic clove ¼ teaspoon sea salt Freshly ground black pepper 2 cups basil leaves ½ cup extra-virgin olive oil ¼ cup freshly grated Parmesan cheese, optional METHOD: Make the pesto: In a food processor, combine the pine nuts, lemon juice, garlic, salt, and several grinds of pepper and pulse until well chopped. Add the basil and pulse to combine. With the food processor running, drizzle in the olive oil and pulse until combined. Add the cheese, if using, and briefly pulse to combine. Set aside. Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop up ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn’t stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature. In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature. Credit:@Loveandlemons.com

INGREDIENTS: 1 pound (up to 500g) ground pork, alternative options, ground lamb or beef ½ cup breadcrumbs 1 large egg ¼ cup finely chopped fresh parsley 2 cloves garlic, minced 1 small onion, finely grated 1 teaspoon dried oregano ½ teaspoon cumin Salt and pepper to taste Olive oil, for frying or brushing METHOD: In a large bowl, combine the ground pork, breadcrumbs, egg, parsley, garlic, onion, oregano, cumin, salt, and pepper. Mix well until evenly distributed. Shape the mixture into 1.5-inch balls. You should get around 15-20 meatballs. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place meatballs on the baking sheet and bake until cooked through, about 20-25 minutes. Serve with your preferred greens or sides.  Credit: @Saltedmint.com

INGREDIENTS: CHICKPEA STEW 30 ml / 2 tbsp olive oil 1 red onion, finely diced 3-4 garlic cloves, finely diced 1 tsp smoked paprika 1 tsp ground cumin or cinnamon pinch of ground cloves (if using cinnamon) 1 tsp dried oregano 2 bay leaves, fresh or dried 2 x 400 g / 14 oz can of plum tomatoes 2 x 400 g / 14 oz can of chickpeas salt & pepper, to taste 1-2 tsp sugar, to taste REMAINING INGREDIENTS 8 vegan sausages (or your choice of sausages) 20 Kalamata olives, sliced 120 g / 4.3 oz your favourite soft cheese (e.g. ricotta) fresh dill, finely chopped chilli oil or extra virgin olive oil, optional your favourite bread, optional METHOD: Add 2 tbsp of olive oil to a medium, pre-heated heavy pan, next add diced onion and sautee on low heat until translucent. Next add in chopped garlic and sautee for a couple of minutes on low heat stirring frequently. Stir in a generous pinch of salt and dry spices: oregano, smoked paprika, cinnamon or cumin and sautee for 30 seconds. Next add in bay leaves and both cans of plum tomatoes one at a time – once in the pan, squash them gently with a potato masher before adding the second and squashing. Add a can full of water and increase the heat to medium. Simmer on medium heat, stirring every 15 minutes or so. Simmer until tomatoes have broken down fully and the sauce has thickened. You may need to add more water if the pan is looking dry and the tomatoes haven’t yet fully broken down. Season with salt, pepper and sugar. Add drained chickpeas to the pan and cook for another 10 minutes or so. This sauce is best the day after it was made, but if serving straight away, fry your sausages in a separate pan. Remove the bay leaves, divide the stew between four bowls, top with chopped olives, crumbled cheese, fresh dill and a drizzle of chilli (or extra virgin olive oil) if you wish. Serve with your favourite bread. Credit: @lazycatkitchen.com

INGREDIENTS: Carrot Ginger Dressing ¾ cup chopped carrots ⅓ to ½ cup water ¼ cup extra-virgin olive oil, plus more for drizzling 2 tablespoons rice vinegar 2 teaspoons minced fresh ginger ¼ teaspoon sea salt, plus more for sprinkling Salad 1 recipe Roasted Chickpeas 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces 1 teaspoon fresh lemon juice ½ teaspoon extra-virgin olive oil 1 small carrot, grated 1 small red beet, grated ½ watermelon radish, very thinly sliced 1 avocado, cubed 2 tablespoons dried cranberries ¼ cup pepitas, toasted 1 teaspoon sesame seeds Sea salt and freshly ground black pepper METHOD: Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. On the second baking sheet, prepare the roasted chickpeas according to this recipe.Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve with your favourite protein (eggs, sausage, chicken wings etc.) Credit: @Loveandlemons.com

INGREDIENTS: 3 lb (1.360kgs) boneless beef chuck trimmed and cut into 1 1/2 - 2 inch pieces,  1/4 cup flour 1 tsp salt 1/2 tsp pepper 2 T olive oil 1 large onion chopped 6-7 carrots, cut in large chunks 1 lb (450g) white mushrooms sliced 1.5 lb (680g) baby Yukon gold potatoes 3/4 c red wine 1 tsp balsamic vinegar 1 1/2 T Worcestershire sauce 4-5 garlic cloves minced 1 tsp oregano (dried) 1 tsp thyme (dried) 3 T tomato paste 3 c beef broth 3 T cold water 3 T corn starch 1 T butter METHOD: If your beef is not already cut, trim the excess fat and cut into 1 1/2 to 2 inch pieces. Place in a ziplock bag. Top the meat with flour, salt and pepper and shake to evenly coat the pieces of beef. Chop the carrots and add them, along with the potatoes to the bottom of the crockpot. Chop the onion and mushrooms and set aside. Heat a pan over medium high heat. Add the olive oil and heat until glistening. Working in batches, sear the beef chunks for about 2 minutes per side to get a nice brown crisp outside. Remove from the skillet and add the browned meat to the crockpot over top of the vegetables. After beef is seared, lower the heat to about medium and add the onion and mushrooms. Sauté for about 3-5 minutes to lightly brown the mushrooms. Add the onions and mushrooms along with the tomato paste, broth, red wine, oregano, thyme, garlic, salt and pepper (as desired), balsamic vinegar and Worcestershire. Gently stir to combine. Cook on low for about 7-8 hours or until the beef is fork tender and easily comes apart and vegetables are soft. About 30 minutes before serving, whisk together the corn starch and water until smooth and all the corn starch is dissolved. Slowly add to the crock pot and stir in to combine. The broth will thicken more as it sits in the mixture. Stir in the butter a few minutes before serving. Enjoy! Credit: @Lemonandzest.com

INGREDIENTS: 1-2 tablespoons neutral oil of choice one 8-ounce (up-to 230g) bag frozen dumplings of choice (about 8 large dumplings) 4 mini baby bok choy or 2 baby bok choy, halved lengthwise (see Recipe Notes) 1 teaspoon toasted sesame oil pinch kosher salt optional: pinch MSG water, for steaming METHOD: Pan-fry the dumplings according to dumpling package directions. Using my go-to brand, I heat the oil in a medium nonstick skillet with a tight-fitting lid over medium-high heat, then add the frozen dumplings, flat side down, and sear for 2-3 minutes until the bottoms are golden brown. Prep the bok choy: Meanwhile, rinse the bok choy as needed to remove any dirt between the leaves. Pat dry well. Place in a bowl and toss with sesame oil, salt, and MSG (if desired). Steam the dumplings and bok choy: Once the dumplings are golden brown, arrange the bok choy around the dumplings. Steam according to package directions. Using my go-to brand, I reduce heat to low, add a scant ½ cup water, cover, and steam 8 minutes or until the dumplings are heated through and the bok choy is tender. Serve: Transfer everything to a shallow bowl or plate. Finish with sliced green onions, toasted sesame seeds, and a generous drizzle of soy sauce. Enjoy! Credit: @Playswellwithbutter.com

INGREDIENTS: 12 ounces (up to 350g) Rigatoni or short pasta of choice 2 tablespoons Extra Virgin Olive Oil 1 pound spicy Italian sausage (can sub mild or sweet; see Recipe Notes) 1 large shallot (or ½ small yellow onion), finely diced 5 ounces kale, destemmed and roughly chopped (approx. 2-3 cups packed) 6 cloves garlic, finely chopped or grated 1-2 tablespoons Chopped Calabrian Chilis (or up to 2 teaspoons crushed red pepper flakes) one 4.6-ounce tube Concentrated Tomato Paste ½ cup vodka (see Recipe Notes) 1 cup heavy cream ½ cup finely grated parmesan cheese kosher salt and ground black pepper, to season METHOD: Boil the rigatoni: Bring a large pot of water to a boil. Once boiling, generously season with salt. Add the pasta and cook, stirring occasionally to prevent sticking, to al dente according to package directions. Carefully dip a liquid measuring cup into the pot to reserve about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do not rinse.  Brown the sausage and shallot: As the water comes to a boil, start the sauce. Heat the olive oil in a large skillet (stainless or cast iron preferred) over medium heat. Add the sausage and shallot, seasoning with a pinch of salt. Cook, breaking the sausage into small crumbles, until browned and the shallot is golden, 5–7 minutes. Stir in the kale. Bloom the aromatics and brown the tomato paste: Stir the garlic and Calabrian chilis into the sausage mixture. Cook 1-2 minutes longer, until fragrant. Reduce the heat to medium-low. Add the tomato paste to the skillet, stirring to coat the aromatics. Cook 10-12 minutes, stirring occasionally, until the mixture darkens slightly. Deglaze with vodka and simmer the sauce: Slowly pour in the vodka, while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and grated parmesan. Reduce heat to maintain a gentle simmer. Taste and adjust seasonings as needed. Finish the spicy rigatoni: Add the cooked pasta to the sauce. Toss to combine well—the sauce should evenly coat the pasta. Adjust as needed: add a splash of reserved pasta water if the sauce is too thick, or stir in more parmesan if it’s too thin. Simmer 1-2 minutes longer, then remove from the heat. Serve: Divide the spicy rigatoni into individual bowls, topping with additional grated parmesan and finely chopped fresh basil or parsley as desired.  Credit: @Playswellwithbutter.com

INGREDIENTS: 3 tablespoons olive oil 3 medium carrots, diced 1-2 ribs celery, diced 1 large yellow onion, diced 2 teaspoons kosher salt, divided 4-5 cloves garlic, finely chopped or grated 1 heaping tablespoon ground cumin 2 teaspoons sweet paprika 1 teaspoon ground turmeric ½ teaspoon ground black pepper ½ teaspoon cayenne pepper 2 bay leaves 1 ¼ cup brown or green lentils (see Recipe Notes, below) ½ medium butternut squash, diced into ½-inch cubes (approx. 4 cups or 20 ounces) two 14-ounce cans crushed fire-roasted tomatoes 8 cups vegetable broth or stock 2 cups packed shredded kale (or 5 oz baby kale) 2 lemons, juiced for serving, as desired: an extra swoosh of olive oil, a generous spoonful of toasted breadcrumbs, and toasty buttered bread, etc. METHOD: Cook the aromatics: Add the olive oil to a large, heavy-bottomed pot or Dutch oven (at least 5-qt capacity) over medium heat. Once hot, add in the carrot, celery, and onion. Season with 1 teaspoon kosher salt. Stir to combine. Cook, stirring occasionally, until the veggies have softened slightly, 5-6 minutes. Bloom the spices: Add the garlic, cumin, paprika, turmeric, ground black pepper, and cayenne pepper. Stir to combine. Cook until fragrant, 1-2 minutes. Build the lentil soup: Add the bay leaves, lentils, butternut squash, fire-roasted tomatoes, and seasoning with 1 teaspoon kosher salt. Stir to combine. Add the vegetable broth/stock. Give one last stir, increasing heat to medium-high. Bring the soup to a boil. Simmer: Reduce heat to low to maintain a gentle and steady simmer. Partially cover the pot (place the lid on the put such that it’s just partially covered, allowing some steam to escape as the soup cooks) and simmer for 25-30 minutes, until the lentils are tender but maintain their shape. Finishing touches: Once the lentils are tender, finish the soup. It’s optional, but if you love a creamier lentil soup, transfer ⅓ of the soup to a blender and carefully blend smooth. (Alternately, you could use an immersion blender to partially blend the soup right in the pot.) Stir the blended soup back into the pot. Add the shredded kale and lemon juice to the soup, stirring to combine. Remove from the heat. Cover to steam for 4-5 minutes, until the kale is softened. Taste and season with additional salt or ground black pepper as desired. [gallery columns="2" link="none" size="full" ids="14086,14087"] Serve immediately! I like topping a bowl of lentil soup with an extra swoosh of olive oil, some finely chopped fresh herbs, and toasted breadcrumbs. Enjoy! Credit: @Playswellwithbutter.com  

INGREDIENTS: SALAD 1 can (13.4 oz) chickpeas, drained and rinsed 1 can (13.4 oz) butter beans, drained and rinsed 1 cup castelvetrano olives, roughly chopped 1 medium shallot, finely minced 1/2 cup finely minced cilantro 1/2 cup finely minced parsley 1-2 cloves garlic, finely minced HONEY DIJON VINAIGRETTE 3 tbsp lemon juice 3 tbsp olive oil 1 tbsp honey (a heaping tablespoon) 1 tsp dijon mustard 1/2 tsp kosher salt 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp cayenne pepper (sub with 1 tsp red pepper flakes) METHOD: Add the salad base to a bowl. Add the chickpeas, butter beans, olives, shallot, herbs, and garlic into a serving bowl. Set aside. Make the dressing. Add all of the dressing ingredients to a jar or cup and whisk well until emulsified.  Toss together and serve. Pour all of the dressing on the salad and toss together well. Adjust for salt as needed and let sit at least 30 minutes before serving. Enjoy on toasted sourdough, or just on its own.  Store any leftovers in an airtight glass container in the fridge for up to 5 days. Credit: @Munchingwithmariyah.com  

INGREDIENTS: 1/2 (85 g) medium red onion, thinly sliced  1 tsp kosher salt, plus more as needed (used a total of 2 1/2 tsp in the salad) 1 lemons worth zest  3 tbsp (32 g) lemon juice 1 (13.4 oz or 380 g) can chickpeas, drained and rinsed 1 (14 oz or 400 g) can butter beans, drained and rinsed 1 cup (115 g) green olives, roughly chopped (a 10 oz jar of olives) 7-8 jarred artichoke hearts, quartered (optional) 1/2 cup (9 g) firmly packed mint leaves, finely minced 1/2 cup (18 g) firmly packed parsley, finely minced MARINADE; 3 tbsp (52 g) extra virgin olive oil  3 (15 g) garlic cloves, smashed and roughly chopped 3 tsp za’atar  1 tsp sumac 1/2 tsp ground cumin METHOD: Prep the onions. Thinly slice the onion and add to a large bowl, toss together with the kosher salt, lemon juice, and lemon zest. Set aside. This mellows out the onion and will make it sweeter. Feel free to dice the onion instead of slicing it – just makes it easier to eat the salad.  Prep the remaining salad ingredients. Drain and rinse the beans, roughly chop the olives, finely mince the herbs, and add everything to the bowl of onions.  Make the marinade. To a pan, add the olive oil and garlic, and saute on medium heat until the garlic just begins to brown. Immediately take off the heat and sprinkle in the za’atar, sumac, and cumin. This blooms the spices and bring out even more flavor. Toss everything together and serve. Pour the marinade over the salad and toss together. Adjust for salt as needed. This tastes best after everything marinates for about 2 hours, but you can also eat it fresh. Serve over top toasted sourdough with labneh or ricotta (Kite Hill is my go-to for non-dairy ricotta). This would also taste amazing in a pita wrap. Store in an airtight glass container in the fridge for up to 4 days. It stays good for 1 week, but it starts to lose some of its crunch and vibrancy after day 4. Credit: @Munchingwithmariyah.com

INGREDIENTS: 4 pounds (1.8kgs) English cut beef short ribs3 tablespoons olive oil, divided3 large carrots, peeled and diced1 large yellow onion, finely diced1 stalk celery, finely diced8 cloves garlic, finely chopped or grated6 ounces (170g) tomato paste1 cup dry red wine1 Poultry herb blend (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme) 2 bay leavesoptional: 1 parmesan rind14 ounces (396g) crushed tomatoes2 cups low-sodium beef broth/stock or waterkosher salt and ground black pepper, to season FOR THE PASTA 24 ounces (680g) papardelle or pasta of choice, such as casarecce, bucatini, or gnocchi½ cup heavy cream½ cup grated parmesanfor serving, as desired: grated parmesan, finely chopped fresh herbs, etc. METHOD: Brown the short ribs: Add the olive oil to a large, heavy-bottomed pot (I use a 5-qt Dutch oven) over medium-high heat. Use paper towel to pat the surface of the beef short ribs as dry as possible. Generously season the short ribs with 1 heaping tablespoon kosher salt and ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned short ribs. Work in batches, as necessary, to avoid overcrowding the pot (which prevents browning). Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate and set aside. Repeat, as necessary, with the remaining short ribs. Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot. Set aside and discard once cooled. Returning the pot to medium heat. Brown the soffritto: Add the soffritto (carrots, onion, and celery) to the same pot used to brown the short ribs, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine and cook, stirring occasionally, until the soffritto is deeply browned, 15-20 minutes. Add aromatics. Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned. Deglaze: Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the soffritto. Build and simmer the short rib ragu: Tie the herbs together using kitchen twine (or finely chop if you do not have twine), then add to the pot with the bay leaves and parmesan rind (if using). Add the crushed tomatoes, beef broth/stock (or water), and browned short ribs from Step 1. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover and simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much (i.e. it loses too much of its liquid too quickly), feel free to add in a splash more water and/or reduce the heat further. Finish the braised short rib ragu: Carefully transfer the short ribs to a plate or cutting board. At this point, you can remove and discard the spent herbs, bay leaves, and parmesan rind from the pot, as well. Use tongs or 2 forks to shred the short ribs into bite-sized pieces, discarding the bones as you go. Return the shredded short ribs to the pot with the ragu. Stir to combine. At this point, you can cool and store for later use (see Recipe Notes for storage and freezing directions), or proceed with making the short rib ragu pasta (below). PASTA Boil the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until the pasta is cooked to al dente according to package directions. Carefully dip a liquid measuring cup into the pot, reserving about 1 cup of the starchy pasta water, and set aside. Carefully drain the pasta – do NOT rinse it! Finish the short rib ragu sauce: Meanwhile, as the pasta boils, bring the braised short rib ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally. Short rib ragu pappardelle: Add the cooked pasta to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta. Add in some of the reserved pasta water if the ragu needs to loosen up a little; add in an extra handful of parmesan if it needs to tighten up a little. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the ragu. Serve: Portion the short rib ragu pappardelle into individual pasta bowls, topping with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired. Credits: @Playswellwithbutter.com

INGREDIENTS: 1 pound (450g) salmon fillets ¼ cup maple syrup 2 tablespoons soy sauce 2 cloves garlic, minced ¼ teaspoon fresh ginger, grated ¼ teaspoon garlic salt salt and pepper to taste Optional garnish: Fresh chopped coriander and sesame seeds METHOD: Prepare The Marinade: 1. In a bowl, combine maple syrup, soy sauce, minced garlic, grated ginger, garlic salt, and black pepper. Place salmon in a dish or resealable bag, pour marinade over, ensuring even coverage. Marinate in the refrigerator for 30 minutes to 12 hours For Baking: 1. Preheat your oven to 400°F (200°C).2. Place salmon skin-side down on a lined baking dish. Bake for 20 minutes or until it flakes easily with a fork. For Pan-Searing 1. Heat a non-stick skillet over medium-high heat with a bit of oil.2. Place salmon skin-side down, sear for 4-5 minutes until skin is crispy. Flip and cook for another 3-4 minutes. Serve with your preferred greens or sides.  Credit: @Thesaltedmint.com