tuscan chickpeas

healthy comfort food. serves 4 with bread or rice.

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 cup full-fat coconut milk (from the can, shake well before opening)

• 1/2 cup vegetable broth

• 1 cup fresh basil, chopped

• 2 tbs nutritional yeast or Parmesan

• 1 tbs Dijon mustard

• juice of 1/2 lemon

• 1 tsp Italian seasoning

• 4 tbs tomato paste

• 1/4 cup sun-dried tomatoes, chopped

• 1 can chickpeas, rinsed and drained

• 3 cups spinach/kale/etc. (frozen works well)

• salt and pepper to taste

Heat some olive oil in a skillet over medium heat. Add onions and garlic, and cook for about 5 minutes until softened. Add all remaining ingredients except for spinach. Mix well and simmer for 15-20 minutes.

Reduce heat to low and stir in spinach. Cook until wilted and serve with your choice of carbs.

peanut butter blossoms

these might be my favorite Christmas cookies.

• 1 1/4 cup all-purpose flour

• 1/2 tsp baking soda

• 1/2 cup (one stick) butter, softened

• 1/2 cup packed brown sugar

• 1/4 cup granulated sugar (plus another 1/4 cup for coating the cookies)

• 1 egg

• 3/4 cup creamy peanut butter

• 1 tsp vanilla extract

• 24 Hershey kisses (pro tip: place in the freezer while you bake the cookies)

Combine the dry ingredients. In a mixing bowl, cream the butter and sugars until smooth. Add the egg and mix, and then add the vanilla and peanut butter. Slowly mix in the dry ingredients.

Cover the bowl and chill the dough for at least one hour.

Preheat the oven to 350. Line your baking sheets with silicone mats or parchment paper.

Roll the dough into 1-tbs. balls. Coat in sugar, place on baking sheet, and press down slightly. Give yourself about 2 inches of space between each cookie. Bake for 9-11 minutes, until the tops of the cookies just start to crack. Allow them to cool on the baking sheet for 5 minutes before pressing a Hershey kiss into each one. Remove from baking sheet and allow to cool fully.

sunday sauce

not just for Sundays.

• 1 pound pasta, prepared according to package directions

• 1 pound meatballs or Italian sausage links (optional)

• 1 28-ounce can San Marzano tomatoes

• 2 tsp salt

• 2 tsp dried basil (can sub fresh, julienned)

• 1 tsp dried oregano

• Parmesan rind (optional)

• A glug of red wine (I like cabernet sauvignon - optional)

• Parmesan cheese for serving

In a Dutch oven or stock pot, heat a bit of olive oil over medium. If using, sear the meatballs/sausage on all sides. Don’t worry if there are little brown bits stuck to the bottom of the pot.

Add the tomatoes and half a can of water. Mash the tomatoes gently with a fork, whisk, or potato masher. Add the seasonings, and the red wine and Parmesan rind if using.

Once bubbling, lower the heat, cover, and allow to simmer for up to three hours, stirring occasionally.

Before serving, remove the Parmesan rind. Toss with pasta and drown in Parmesan cheese.

butternut squash soup

a fall staple. easily doubled, but this serves 4.

• 1 1/2 pounds cubed butternut squash (I buy it pre-cut)

• 1/2 onion, diced

• 1/2 tsp each sage, rosemary, pepper, ginger, parsley

• salt to taste

• 2 cups vegetable broth/stock (can also use chicken stock/bouillon)

• 1/2 cup water

• 3 garlic cloves, minced

• 1/4 cup sour cream or full-fat Greek yogurt (optional)

• 1 tbs olive oil

In a large Dutch oven, heat the oil over medium heat. Saute the onion until it softens, about 5 minutes. Add the squash and all spices, and cook for 8-10 minutes until the squash just begins to soften. Add the garlic and cook for an additional minute.

Add the water and 1 1/2 cups of stock. Bring to a boil, then cover and simmer for 30-40 minutes until the squash is falling apart.

Allow to cool slightly before putting in a blender/food processor or using an immersion blender. Add the additional 1/2 cup of stock until the texture is as desired. Stir in the yogurt/sour cream, and add salt to taste.