Chickpea-Powered Mediterranean Couscous

Ingredients:
1 zucchini
8 oz grape tomatoes
2 sprigsThyme (.5 oz)
2 Scallions
2 cloves garlic
1 lemon
1 can Chickpeas
1 teaspoon Paprika
1 Tablespoon Butter
1 cup couscous
1/2 Tablespoon Stock Concentrate
1/2 cup Feta Cheese
Salt & Pepper, to taste
2 Tablespoons Olive Oil

Directions:

1. Wash and dry all produce. Adjust racks to middle and upper position and preheat to 425 degrees. 
2. Trim zucchini, then cut into 1/2-inches cubes. Halve tomatoes. Strip thyme leaves from stems. Trim, then thinly slice scallions, keeping greens and whites separate. Mince garlic. Halve lemon.
3. Toss zucchini, tomatoes, and half of the thyme leaves on a baking sheet with a drizzle of olive oil. Season with salt & pepper. Roast in oven on middle rack until tender, about 20 minutes, tossing halfway through.
4. Meanwhile, drain and rinse the chickpeas. On another baking sheet, toss chickpeas, paprika, a drizzle of olive oil, and a pinch of salt and pepper. Roast in oven on upper rack until crisp, about 20 minutes, tossing halfway. TIP: The chickpeas may pop-it's natural.
5. Heat 1 Tablespoon butter, garlic, and scallion whites in a medium pot over medium-high heat. Once butter is melted and garlic is fragrant, add couscous and remaining thyme leaves. Toss to coat. Season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2-3 minutes.
6. Stir stock concentrate and 1 1/2 cups water into pot. Bring to boil, then lower heat and reduce to a simmer. Cook until couscous is al dente, 10-12 minutes.
7. Add half the veggies, half the feta cheese, and squeeze of lemon to pot with couscous and toss to combine. Season with salt and pepper. Divide couscous & veggies between plates, then top with scallion greens and remaining feta cheese.

Coconut Shrimp Curry

Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Ingredients:

• For Shrimp Marinade:
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/7 teaspoon cayenne pepper
• 2 Tablespoons lemon juice
• 1 lb extra-large shrimp, peeled and deveined
• For the sauce:
• 1 Tablespoon vegetable oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 Tablespoon minced fresh ginger
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon salt or to taste
• 1/2 teaspoon turmeric
• 2 teaspoons ground coriander
• 1 teaspoon curry powder
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 can (5.5 oz) coconut milk
• fresh cilantro or parsley for garnish
• cooked rice for serving

Directions:

1. In a small bowl toss the shrimp with the marinade ingredients. Cover with plastic wrap and refrigerate for 15 minutes.
2. While the shrimp is marinating, heat the oil in a medium size pot. To it add the onion, and cook for 2 or 3 minutes. Stir in the ginger, garlic, pepper, salt, coriander, turmeric and curry powder.
3. Continue to cook over medium heat until the onion is translucent, another 2 minutes. Add the tomatoes with juices and all, stir well and cook for about a minute after which add the coconut milk, stir and bring to a boil. Cook for 5 minutes. Add shrimp with the accumulated juices from the marinade and cook for another 5 minutes or until the shrimp is pink and cooked through.
4. Serve over hot rice and garnish with cilantro or parsley.

~recipe from jocooks.com

"Pasta" Primavera

Ingredients:

• 1 spaghetti Squash
• 2 Tablespoons extra-virgin olive oil
• 2 garlic cloves, crushed
• 1/2 teaspoon red pepper flakes (more to taste)
• 1/4 teaspoon ground garlic
• Freshly ground pepper (to taste)
• Sea salt (to taste)
• 2 Handfuls fresh organic spinach
• 1/3 cup sun-dried tomatoes
• 1/2 onion, chopped
• Protein of choice (2 organic chicken breasts, 10 large shrimp)
• Optional: Add in other vegetables (zucchini, broccoli, grape tomatoes, asparagus)
• Optional: Garnish with fresh basil and Parmesan when serving

Directions:

1. Preheat oven to 425°F
2. Cut spaghetti squash in half and remove seeds. Drizzle olive oil  on squash and sprinkle with salt and pepper. Place cut side down on pan and cook for 30 minutes or until interior is soft.
3. Prepare protein of choice.
4. In a medium-sized pot add oil, garlic and onion and saute for 3-5 minutes
5. Add in spaghetti squash and mix well.
6. Add in sun-dried tomatoes, spinach and any other vegetables of choice.
7. Add in protein and mix well to combine.
8. Top with fresh basil and fresh Parmesan (optional) and serve hot; taste and add sea salt and freshly ground pepper to taste.

~Recipe adapted from lexiscleankitchen.com

Tomato Tart

Ingredients:

• 4 Tablespoons butter
• 2 whole large onions, halved and sliced thin
• salt & pepper, to taste
• 2 whole storebought crusts (or 1 good sized homemade crust)
• 1-1/2 cups grated fontina cheese (or Monterey Jack)
• 1/4 cup grated Parmesan
• 1/4 cup grated Gruyere (or Swiss)
• 3 cups Cherry Tomatoes, washed and dried
• 1 whole egg
• 1/4 cup milk
• 16 whole basil leaves, chiffonade

Directions:

1. Heat a large skillet over medium-low heat. Add butter, onions, salt and pepper and cook for 20 to 25 minutes, stirring occasionally until the onions are soft and deep golden brown. Set aside.
2. Preheat the oven to 450°F.
3. Smush both pie crusts into a ball, knead it around a bit to combine them, then roll it out into one large, thin crust. Lay onto a shallow quarter sheet pan, a tart pan, or cut in half and use 2 standard pie pans. Sprinkle on the cheeses in a single layer, then lay on the caramelized onions, then sprinkle the tomatoes over the cheese.
4. Mix together the egg and milk in a small bowl and brush it all over the crust around the edge of the tart. Bake the tart for 15 to 18 minutes, watching carfeully to make sure the crust doesn't burn. (The tomatoes should be starting to burst apart, with some dark/roasted areas on the skin, and crust should be deep golden brown.) If the crust is getting brown too fast, reduce heat to 425°F.
5. Remove the tart from the oven and allow it to sit for 5 minutes. Sprinkle the basil all over the top. Cut into squares and serve!

*I halved the recipe as shown in the picture above (I didn't halve the onions as I love caramelized onions.)

~Recipe adapted from thepioneerwoman.com