The best would be to make your own broth, but this worked well for a quick alternate.

1 C good chicken broth (I use low salt), or more as needed
3 C water, or more as needed
Ginger, peeled and grated for about 2 healthy teaspoons of ginger
Sesame oil, about 1 teaspoon
Miso paste, about 2 tablespoons
Soy sauce, 1 tablespoon
Shredded carrots
Chopped kale
Package of ramen noodles – I like Lotus Foods brand
4 eggs

Add first 6 ingredients into a soup pot and heat to just simmering. Add any veggies - cook briefly and remove. Keep broth on low temp. to keep warm. Cook eggs in a small pot of water. If you want them runny, boil for about 4 minutes and remove, pour out water and set aside. Once cool enough peel them and cut in half. In the same pot or another if it’s too small, boil water and add noodles. Cook per directions. Remove from heat and drain. For soup, add some noodles and veggies in a low bowl. Pour broth over and add an egg or two to each serving bowl.

2 cups polenta
7 cups water 1 cup dried “porcini juice”: Add dried mushrooms (about ¼ cup or so) to 1 cup of hot water. When the water gets dark, take out mushrooms, squeeze over water and discard mushrooms. Salt and pepper to taste
Olive oil
Package of baby spinach
1 or 2 red peppers, seeded and chopped 
Herbed goat cheese
Fresh thyme, chopped

Preheat oven to 375. In a pot bring 7 cups water and the 1 cup of flavorful “porcini juice”. Gradually stir in polenta, stirring quickly to avoid lumps. Cooking time about 15 minutes. Add thyme and stir – take off heat.
Add olive oil to a skillet and heat. Add red pepper and cook until soft. Add spinach in bunches until wilted.
Spread the polenta on the bottom of a lightly oiled baking dish. Arrange red pepper/greens on polenta. Add blobs of goat cheese over the vegetable mixture. Bake for about 20 minutes.

Sourdough bread, cut or torn into bite-size pieces
Olive oil
Salt and pepper
1-1/2 pounds small mixed-color carrots, halved lengthwise
1 tablespoon coriander seeds crushed
2 teaspoons cumin seeds
1 orange cut into wedges
1 lemon halved
Apple cider vinegar
1-1/2 tablespoons dijon mustard
2 ripe but firm Hass avocados, pitted, peeled, and cut into wedges
4 cups sliced Belgian endive

Preheat the oven to 375°F. On a large rimmed baking sheet, toss the bread with some olive oil, salt and pepper. Spread in an even layer and bake for about 12 minutes, until golden and almost crisp. Transfer to a bowl and let cool. Keep the oven on.

In a large bowl, toss the carrots, about 2 tablespoons of the olive oil, and the coriander and cumin seeds. Squeeze the orange and lemon over the carrots, then add the squeezed fruit to the bowl, too. Season salt and pepper and toss to mix.

Spread on a baking sheet and roast for about 25 minutes, until lightly charred and tender. Let cool; discard the orange and lemon.

In a small bowl, whisk together the vinegar, mustard, and the remaining 4-5 T olive oil. In a large serving bowl, gently toss the bread, carrots, and avocados with the vinaigrette. Add the endive and toss to mix. Serve at room temperature.

Original recipe found on The Oregonian OregonLive, with some modifications

1 cup Masoor dal (red)
About 4 cups of water
Curry powder (turmeric based)
Some ground pepper
1 knob ginger, grated
1 box baby spinach, chopped if not real small
1 bunch of cilantro, chopped
1 tomato, grated (I use a box grater and do not add the skin to recipe)
Cooked basmati rice

Cook dal (lentils), curry and ginger in water for about 20 minutes. Add more water if necessary. Take off heat. Add spinach, cilantro and grated tomato. When ready to serve re-heat gently. Pour over warm cooked basmati rice (can microwave to heat up if made earlier). Can add extra cilantro on top if desire.

1.5 pounds fresh salmon, skin removed, and chopped in big pieces
Fresh dill, chopped fine
2 T Capers
1 t Dijon mustard
½ C Panko breadcrumbs (more or less)
1 egg white
Olive oil
1 English cucumber, sliced
Apple cider vinegar
Lettuce
Buns
Tzatziki sauce (buy - or make your own)

In a food  processor, add 2 T capers, 2 T dill, 1 t Dijon mustard, a little salt and pepper, panko and the egg white. Pulse until mixed together. Add salmon. Pulse in short bursts. Don’t over process the fish. Place into a bowl. You may need to add a bit more breadcrumb until it can be formed into patties (use the least amount of breadcrumb you can). Try not to over handle the mixture. Place patties on a plate and place in ‘fridge.

Add some dill to the sliced cucumbers and a dash of cider vinegar. A little salt and pepper if you want. Mix and set aside. You may need to drain it a bit before using.

Fire up grill or a non-stick pan. Add some olive oil. Cook until fish is done – do not overcook.

Place some tzatziki on bottom of bun. Add salmon burger followed by some cucumber salad and lettuce (Bibb or baby lettuce is good). Top with bun. Serve the extra cucumbers on the side and kettle cooked potato chips.

This recipe evolved over several years to the get to "best"!

Olive oil
1 12 oz jar roasted red peppers, process in food processor or chop fine (sometimes I substitute a couple of tomatoes grated using a box grater)
¼ cup chili powder
3 tablespoons dried oregano
1-2 teaspoons coriander seed
Black pepper
¼ teaspoon smoked paprika
2 15-ounce cans black beans (no or low sodium)
A couple of pickled jalapeno slices (or more if you want it hotter) cut up fine
1 cup bulgur wheat 
¾ cup frozen corn
Some broth or water as needed (if too dry)
Garnishes:  Sour cream, shredded cheese, cilantro, hot sauce

In a large pot, heat the olive oil. Add the spices and cook for a minute or two. Add roasted red pepper puree; sauté about 5 minutes, stirring occasionally. Add the rest of the ingredients. Mix to combine. If necessary, add a bit of broth or water to make sure everything is covered. Bring to a boil; simmer until the bulgur is soft. Serve with garnishes of choice.

Grape seed oil
Chile powder
Dried epazote or oregano
Black pepper
1 larger jar roasted red pepper
A few pickled jalapenos and some brine
1 box low sodium chicken broth
8-10 left-over cooked corn tortillas
1 cup frozen corn
1 box no-salt black beans
1 can hominy
Cotija cheese and more jalapenos for serving

Heat oil in pot; add spices and herbs. Blend red peppers and jalapeno pickles in food processor. Add mixture to pot with chicken broth. Cook about ten minutes. Crunch up tortillas and add to pot. Simmer for about 15 minutes. Remove from heat. Let sit until almost ready to serve. Then return to heat and add corn, black beans and hominy. Add water if needed. Cook until heated through. Serve with cotija and extra pickled jalapenos.

4 tablespoons spice mix (see below)
Lemon caper mayo (see below)
4 mahi-mahi fillets
Olive oil
4 ciabatta rolls, sliced and some pull some of the bread out to make room for ingredients
Sliced tomato
Slaw (see below)
 
Spice rub:
2 tablespoons smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ to 1 teaspoon black pepper
1 tablespoon dried/ ground sumac
1 tablespoon teaspoon dried oregano
1 tablespoon coriander seed, finely ground (I use mortar and pestle)
 
Lemon caper mayonnaise:
2 tablespoons drained capers, chopped
¼ cup mayonnaise (I use Lemonaise Light. Could use regular and add some lemon juice)
 
Slaw: Put a bag of shredded cabbage/carrot mix in a bowl, some lime juice, rice wine vinegar, a little bit of olive oil, black pepper and ground coriander and stir it up.
 
Rub spice mix on mahi mahi fillets. Place on grill and cook (don’t over cook!). Put rolls on grill and lightly toast.

Sandwich: Spread some caper mayo on rolls. Put a tomato slice on bottom. Next add a fish fillet. Top with slaw. Ready to eat!