Miso-marinated tofu and eggplant over soba noodles

8 oz. extra-firm tofu, cut into ½-inch thick slices, then halved
2 tablespoons miso paste
1 large eggplant or 2-3 Japanese eggplant, cubed
3 scallions, finely chopped
2 teaspoons coconut oil
any other veggies you want to add, like napa cabbage, carrots, peppers, etc
juice from 1 lime
4 oz of cooked soba noodles (make sure to rinse soba noodles after cooking)

• Combine 1 tablespoon miso and tofu in wok and stir to coat tofu. Add 1 teaspoon coconut oil and brown tofu. Set aside.
• Combine 1 tablespoon miso and eggplant with 2 cloves of garlic and 1 teaspoon coconut oil and brown eggplant. Add to bowl with tofu.
• Cook other veggies you want to add in and combine with tofu and eggplant
• Chop up scallions and add to everything else.
• Add juice of 1 lime to mixture
• Mix with cooked soba noodles

Tabouli

1 bunch flat leaf parsley
6 green onions, finely chopped (About 1 bunch)
4 large tomatoes, finely chopped
1 tablespoon garlic powder
3 lemons, juice of (about 1/4 cup)
5 tablespoons olive oil
1 cup cooked bulgur
1/8 teaspoon ground black pepper
1/8 teaspoon salt

• Finely chop the parsley, spring onions, garlic, and tomatoes and place them into your separate large salad bowl.
• Juice all the fresh lemons and pour it over the salad mixture. Add olive oil, black pepper and salt in the salad mixture. Mix well.
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Sticky Cake

Preheat oven to 350

Combine:
2-4 eggs
1 pound package of sweet rice flour
1 can of coconut milk
1 can's worth of regular milk
3/4 cup sugar (or more if you like it sweeter)

Stir. Coat bottom of long baking pan with coconut oil, and pour batter into it.

Bake for 45 minutes

Lentils with swiss chard and feta

2 tablespoons coconut oil
1/2 cup yellow onion, small-dice (from about 1/2 medium onion)
2 garlic cloves, finely chopped
1/4 teaspoon black pepper, freshly ground
1 cup brown lentils
3 cups organic free range fat free chicken broth
12 ounces swiss chard (about 1 bunch)
1/2 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon black pepper, freshly ground
1/2 cup feta cheese, crumbled (about 2 1/2 ounces)


Directions:

1. Heat 1 tablespoon of the oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
2. Add the lentils, stir to combine, and add the chicken broth. Increase the heat to high and bring to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the lentils are just tender and the water has evaporated, about 30 minutes. Remove from the heat and set aside.
3. Meanwhile, trim the ends from the chard stems and discard. Cut off the stems at the base of the leaves and slice the stems crosswise into 1/4-inch pieces. Place in a small bowl and set aside. Stack the leaves, cut them in half lengthwise, then coarsely chop into bite-sized pieces; set aside.
4. Heat the remaining tablespoon of oil in a large frying or straight-sided pan over medium-high heat until shimmering. Add the reserved chard stems, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
5. Add the chopped chard leaves, measured salt, and measured pepper and cook, stirring occasionally, until wilted, about 2 minutes. Stir in the red wine vinegar and reserved lentil mixture until evenly combined. Remove from the heat and allow to cool slightly, about 3 minutes.
6. Sprinkle in the feta and stir to combine. Taste and season with salt and pepper as needed. Serve warm or at room temperature.

Rosemary, garlic, and goat cheese potatoes

10 cup cubed yellow Finnish potato (about 4 pounds) or baking potato
2 tablespoons chopped fresh or 2 teaspoons dried rosemary
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 garlic cloves, chopped
3/4 cup (3 ounces) crumbled goat cheese


Preheat oven to 400°.

Combine all ingredients except goat cheese in a large zip-top plastic bag, turning well to coat. Put ingredients into oven and bake at 400° for 45 minutes with aluminum foil on top, then 10 minutes with foil off or until browned. Take out of oven and mix with goat cheese crumbles. Serve warm.

Savory Grits

3 cups water
1/2 cup milk
1 cup grits
1 tablespoon adobo
1 tablespoon garlic powder
1 cup shredded cheddar cheese

Put everything except cheese in heavy bottom pan and bring to boil. Immediately reduce to simmer and stir and let simmer for 20 minutes or until done. Add cheese and serve. Yummy!


Creamy Grits with Corn, Goat Cheese, & Roasted Tomatoes

1 pint cherry tomatoes, sliced in half
1 cup stone-ground grits, rinsed
1 1/2 cups milk
1 1/2 cups water
1 cup corn kernels
1/4 cup goat cheese, plus more for garnish
Kosher salt
Butter (optional)
Good-quality olive oil, for garnish


Bring milk and water to a gentle boil in a heavy sauce pan. Add grits and reduce heat to medium low. Whisk occasionally at first, then whisk more frequently as the grits begin to thicken, watching carefully to make sure the bottom of the pot does not scald. Cook until the grits are thick and creamy, about 45 minutes to an hour. Add more liquid if you feel they are too thick, and continue cooking until desired consistency is reached. Season generously with salt and a dallop of butter, adjusting to personal taste. (Grits can usually handle way more salt than you might think they can.)

Stir the corn and goat cheese into the grits. Adjust seasoning, to taste. Top the grits with roasted tomatoes. Drizzle with olive oil and garnish with additional goat cheese crumbles.