Rosemary and Sage Chicken

Blend together the leaves of 2 bunches of rosemary and 1 handful of sage with the juice of 1 lemon and 1/4 cup olive oil. Put in a sandwich bag.

Put chicken breasts into bag to coat with the marinade mixture, put in an aluminum house, pour extra marinade on top, and bake in oven at 350 degrees for 30 minutes.

Lebanese Bulgur

1/3 cup olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon dried basil
1 cup bulgur
1 cup tomato, seeded and chopped
1 1/2 cups vegetable broth or 1 1/2 cups chicken broth, heated
1 tablespoon tomato paste
salt and pepper
1 pinch cayenne (optional)
2 tablespoons chopped fresh parsley

Directions:

1. Heat the oil in a medium saucepan over medium heat.
2. Add the onion and cook until lightly browned, about 3 minutes.
3. Add the garlic and cook for another minute.
4. Stir in the tomatos and basil, cooking 2 more minutes.
5. Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.
6. Stir in the hot broth, reduce the heat to low and cook, covered, for 5 minutes.
7. Add the honey, tomato paste, salt, pepper and cayenne to the bulgur mixture.
8. Continue to cook, covered until the bulgur is tender and all the liquid has been absorbed, about 25 minutes.
9. Turn off the heat and let sit for 10 minutes.
10. Sprinkle the parsley over the top.

Farro Pilaf with Mushrooms and Sage

Ingredients:

• 3 cups of dried gourmet mushrooms, rinsed
• 2 tablespoons unsalted organic butter
• 2 tablespoons minced garlic
• 1/2 cup fresh sage leaves, loosely packed
• 2 cups farro, rinsed
• salt and pepper to taste
• 1 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 2 cups grated parmesan

Directions:

1. Steep dried mushrooms in boiling water for 45 minutes.  Do not discard soaking liquid.
2. Meanwhile, heat butter.  Add garlic and sage.  Stir constantly for 30 seconds.  Add farro, salt and pepper.  Stir constantly for 2 minutes to lightly toast the farro in the sage and garlic over medium low heat.  Add the mushroom soaking liquid and enough water to equal 2 cups.  Add red pepper flakes and thyme.  Stir and bring to a boil.  Cover and let simmer for 15 minutes or until all liquid is absorbed and farro is al dente. (Add more water if needed).
3. Stir in mushrooms off heat and top with parmesan.  Enjoy!

Lemon olive oil dressing

1 tablespoon sea salt
3 garlic cloves, minced
1/2 cup fresh lemon juice
1/2 cup high-quality extra virgin olive oil
1/2 cup freshly grated parmesan cheese (optional)

Delicious!!

Bean quiche

7 eggs
1.5 cups pulled pork
1 cup kale
1 cup cheddar cheese
1 cup black beans (cooked) or 1 can strained
1/3 can salsa

beat eggs and throw everything else in and mix

bake in preheated oven (350 degrees) for 1 hour

Chili stuffed acorn squash

Preheat oven to 350
Halve and remove seeds from acorn squash
Rinse with water and place cut side down on baking sheet.
Bake for 30 minutes

Add Chili and top with Cheese
Bake for 20 minutes