chicken noodle soup

cures most illnesses.

• 2 tbs olive oil

• 4 medium carrots, peeled and sliced (or sub shredded)

• 4 celery stalks, sliced

• 3 cloves minced garlic

• 1 small onion, diced

• 1.5 lbs boneless/skinless chicken thighs

• 8 cups chicken broth

• 3 tbs Italian seasoning

• 1 tbs Frank’s hot sauce (or white vinegar)

• 1/4 tsp salt, or to taste

• 3 cups egg noodles

• 1 lemon, sliced

Heat olive oil in a large stock pot. Saute carrots, celery, garlic, and onion for 5-7 minutes or until onions become translucent.

Add chicken, broth, Italian seasoning, hot sauce, and salt. Stir and bring to a boil, uncovered. Once boiling, turn heat to low, cover, and simmer for 30 minutes.

Separately, prepare egg noodles. Once chicken is cooked, remove from pot, shred, and return. Add lemon slices and simmer for an additional 5 minutes. Add noodles just before serving.

spinach artichoke dip

can be an appetizer or a meal - no judgement.

• 1 1/2 cups plain Greek yogurt

• 4 cloves garlic, minced

• 1/2 tsp salt

• 1 cup frozen spinash

• 1 cup artichokes, diced (I like the marinated ones in the jar)

• 1 cup grated parmesan

Combine all ingredients in a baking dish. Bake at 425° for 20-25 minutes or until sizzling.

irish veggie soup

also called leftover soup and a staple in irish pubs.

• 1 tbs butter

• 2 cloves garlic, minced

• 1 onion, diced

• 1 leek, sliced and rinsed well

• 2 large potatoes, peeled and diced (variety doesn’t matter)

• 3 large carrots, peeled and sliced

• 3 stalks celery, diced

• 32 ounces vegetable stock

• salt, pepper, parsley

• 1/4 cup heavy cream or half and half (optional)

Heat the butter in a large pot over medium-high heat. Once melted, cook the garlic, onion, leek, and potatoes for two minutes. Cover and sweat for 8 minutes. Add the stock, carrots, and celery. Lower the heat, cover, and simmer until all vegetables are tender.

Using a blender, food processor, or immersion blender, puree the soup. You may need to work in batches.

Season to taste and add heavy cream if desired. Serve with crusty bread and too much butter.

vegetarian/vegan pasta salad

bonus points for high-protein.

• 16 ounces rotini or other small pasta (tri-color looks pretty)

• 2 cups diced bell pepper

• 1 can chickpeas, rinsed and drained

• 2 mini cucumbers, sliced

• 1 red onion, diced, or 3 shallots

• 2 cups cherry tomatoes, halved

Dressing:

• 1/2 cup plain yogurt (can used plant-based if vegan)

• 1/3 cup olive oil

• 1 tbsp lemon juice

• 1 tsp each salt, garlic powder, parsley, dill

• 1/4 tsp each onion powder, black pepper,

• 1 tsp dijon mustard

Cook pasta according to package directions and cool fully. Combine pasta with all vegetables. Mix the dressing and combine.

greek meatballs and tzatziki

a lighter comfort dish.

meatballs:

• 1 tbsp olive oil

• 1 lb ground chicken

• 1/3 cup feta cheese

• 1/2 red onion, diced, or two shallots

• 3 garlic cloves, minced

• 1 tbsp dried parsley

• 1 tsp dried oregano

• 1/4 tsp cumin

• 1/2 tsp salt

• 1/4 tsp black pepper

• zest of one lemon

tzatziki:

• 1 clove garlic, minced (or garlic powder)

• 1 tbsp lemon juice

• 1 7-ounce container full fat Greek yogurt

• 1 mini cucumber, grated

• 2 tbsp dried dill

• 1/8 tsp cayenne

• 1/2 tsp salt

For the meatballs, combine all ingredients except for olive oil in a large bowl. Roll 1-2 tbsp-sized scoops into meatballs.

Heat the olive oil in a large skillet over medium-high heat, and cook the meatballs in batches (2-3 minutes per side). Once they have been seared, add them all to the pan, reduce heat, and cover to cook fully. If your meatballs are on the larger side, add some broth or lemon juice to the pan before covering to deglaze.

Serve with tzatziki sauce, lemon and dill roasted potatoes, couscous, and/or a small side salad of red onion, cucumber, cherry tomatoes, and feta,