There is nothing like a big bowl of comfort. Quick easy and delicious. This will fill you up and make your tastebuds happy all at the same time!

1-2 tbsp olive oil

2 medium onions, chopped

3 cloves of garlic, minced

1 tsp thyme

1/8 tsp savory

2 cups crimini mushrooms, chopped

3 cups green cabbage, chopped

1/2 cup chicken or vegetable stock

1 19 ounce can of white kidney beans, drained and rinsed

1 28 ounce can of diced tomatoes, with juice

1/2 cup parsley, chopped

1/2 cup cilantro, chopped

salt and pepper to taste

fresh parmesan cheese, for serving

*additional ingredients: quinoa or brown rice, cook according to package

In a large pot heat the oil over med-high heat. Add the onion, garlic, thyme and savory. cook for about 5 minutes, stiring frequently until the onion has softened. Stir in the mushroom and cabbage and cook stirring frequently for another 5 minutes. Add the stock and simmer, covered, for 6 minutes. Add the beans, tomatoes, parsley and cilantro. Cover and simmer over med to med-low leat for 12 minutes or until thickened. Season with salt and pepper.

To serve: Enjoy served over quinoa and topped with a generous grating of fresh parmesan. Enjoy.

• 1 cup uncooked quinoa
• 1 can lentils, green, yellow or red, drained and rinsed
• 2 green onions, white part only, chopped
• 1 cup dried apricots, chopped
• 1/4 cup apple cider vinegar
• 1/4 cup safflower oil
• 4 tbsp dijon mustard
• 1 large clove garlic, minced
• pepper to taste
• raw pumpkin seeds to garnish

Cook quinoa according to package. Chop apricots. Chop green onion. Drain and rinse lentils. Mix cooked quinoa, apricots, onions and lentils in a large bowl.

For the dressing

Mince the garlic. Mix together the vinegar and oil together. Add the dijon and whisk until well combined. Now add the garlic and pepper and mix well.

Pour the dressing on the quinoa and mix. To serve top with a small handful of pumpkin seeds. Enjoy!

I have been dreaming of a cherry salad for the past few weeks. I LOVE cherries and the endless amount of delicious recipes to use them in. So often the recipes are for tarts and pies and crumbles and ice creams and popsicles etc etc. This time I thought I would try something different and I’m sooo happy I did. This salad is wonderful. Make it, I promise if you like cherries and you like asparagus, your mouth and tummy will love you for it. Oh and did I mention…it’s super good for you! You’re welcome.

• 1 bunch asparagus, grilled and cut into one inch pieces
• 2 cups cherries. pitted and sliced
• 2 cups quinoa, cooked
• mixed salad greens- as much as you like
• goats cheese
• Roasted almonds or walnuts, optional
• 1/2 lemon
• 4 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard, more or less depending on how much you like mustard
• salt and pepper to taste

For the salad:

Cook the quinoa according to package directions. Once it has cooked set aside to cool. Wash and pit the cherries. Cut into quarters. Wash the asparagus. Toss with a little olive oil to coat then grill it. I used my square skillet grill from Le Creuset. I love the way asparagus tastes cooked on it. Once the asparagus has cooled, cut into one inch pieces. Toss together the quinoa, cherries and asparagus. Mix with most of the dressing. Mix the remaining dressing with your mixed greens. To serve: place a handful of lettuce on each plate top with quinoa mixture and sprinkle with goats cheese. You can also throw in some roasted almonds or walnuts. Enjoy!

For the dijon vinaigrette:

In a small bowl add the oil. Sprinkle in the salt and whisk together. Add the vinegar, lemon and Dijon, Whisk together. Pepper to taste.

• serves: 4
• 2tbsp Earth Balance butter, room temperature ( you can use regular butter if you prefer )
• 1/2 tsp Tabasco sauce- feel free to use as much or as little as you like.
• 1 tbsp fresh lemon juice
• salt and pepper to taste
• 1-2 bunch asparagus – I used one bunch but wish I had used two.
• 1 cup uncooked quinoa
• 1 can white kidney beans, drained and rinsed
• 4 med vine tomatoes, diced
• 4 eggs
• more Tabasco sauce to taste

First make the Tabasco butter. Whip the butter until it is light and creamy. Add the Tabasco sauce, lemon juice and salt, whip some more. If you want a bit more kick add more hot sauce.

To cook the asparagus, first snap the bottoms off of the spears. Brush with a little oil ( canola or olive ) and fry for a few minutes turning regularly until it begins to soften and brown a bit, I used a Skillet. Once the asparagus has cooked remove from skillet or pan. Set aside.

In the same pan quickly fry up the white kidney beans in a little oil, salt and pepper until slightly browned. Remove from heat. Set aside.

Cook quinoa according to package. Once quinoa has cooked, mix with Tabasco, lemon butter. Serve with asparagus on the side or chopped up and mixed with the quinoa. Add some kidney beans and freshly chopped tomato. Top it off with a poached egg and a little more Tabasco. Enjoy!

This also tastes great with a little lemon zest sprinkled on top or some freshly shaved parmesan.

*Recipe adapted from http://www.101cookbooks.com/archives/tabasco-asparagus-quinoa-recipe.html

I had a tough time this year thinking of things I wanted for my birthday. I was REALLY pregnant and couldn’t care less about the things I would normally have asked for ( clothes and beauty products) After many suggestions and a great deal of thought I finally decided on a share of vegetables from a local organic farm. I know that to some people that may sound boring but I love it!! Each week I get a bunch of beautiful seasonal vegetables delivered to my house! On that note I sometimes get a bunch of stuff that I have no idea what it is, this is what gives me the push I need to be creative with my recipes and try new things, rather than making the same meals every week. Last week I got a lot of carrots and beets….they sat and sat and sat until I finally decided to do something with them before they went bad. This is what I came up with.

Peel the beets

Chop the beets

Peel the carrots

Chop the carrots

Get together the spices

Measure out and pour the oil and vinegar

Mix together everything but the Vinegar

Spread out in a single layer on a baking sheet. Now roast at 350 for about 40 min making sure to flip the beets and carrots at the half way time. When they have finished baking toss with vinegar.

Serve over quinoa and your choice of greens ( I used baby Kale and spinach ) now top with goat cheese and a little drizzle of your fave vinaigrette!

Enjoy.

• 2 cups chopped beets
• 2 cups chopped carrots
• 1tsp black pepper
• 1tsp olive oil
• 2tbl balsamic vinegar
• 1tbl thyme ( fresh or dried )
• 1tsp salt