2 cups chicken or vegetable broth, low sodium
¼ to ½ cup buffalo sauce or hot sauce (I used Cholula)
Garlic granules
3-4 ribs of celery, chopped fine
1 can of chickpeas, no salt added, drained and rinsed (I mash them a bit)
1 head of cauliflower, chopped (can precook it in microwave to speed up time in the oven)
1 package frozen brown rice, cooked in microwave
Blue cheese, crumbled
 
Preheat oven to 375 degrees.  Heat broth, hot sauce, and garlic up in a small pot or microwave. Layer in a casserole dish: chickpeas, cauliflower, celery and brown rice. Pour broth mixture over. Cover with tin foil and cook for about 50-60 minutes. Remove from oven and add blue cheese. Yummy!

1 or 2 grapefruits, supremed (remove rind and cut out segments). Save any juice for dressing.
Olive oil
Arugula
Radicchio, shredded
1 fennel bulb, shaved (I use a cheese slicer)
1 cup pecorino cheese, grated
Chives, chopped fine (about 2 tablespoons worth)
Dijion mustard
Black pepper
 
Place some olive oil in a small saucepan and heat up. Add the chives. Cook for a few minutes and then take off heat. When cool, put oil/chives in a small bowl. Add a little Dijion mustard, grapefruit juice, black pepper and whisk ingredients together. In a serving bowl add the arugula, grapefruit segments, fennel and half of the pecorino cheese. Add dressing and toss salad. Add extra cheese if desired. Serve with crusty bread.

Four cups cherry tomatoes
Olive oil
1 cup dry Israeli couscous
1 can cannellini beans, no salt added, drained and rinsed
1-2 tablespoons lemon juice (or more to taste)
Some smoked paprika
Sumac
Thyme, leaves from about 6 sprigs
Basil, around ¼ cup or more, chopped
One Persian cucumber, chopped
Crumbled feta cheese, I prefer goat and or sheep's milk
Ground black pepper
A pinch of sea salt
 
Preheat oven to 375°. Place parchment paper on a baking sheet. Add tomatoes, drizzle with olive oil, a few grinds of black pepper and a pinch of salt. Bake for 20-25 minutes. When done sprinkle some smoked paprika and sumac. Let the tomatoes cool off and then add them to a serving bowl.

Cook couscous per directions on package. Drain and add to the serving bowl followed by the beans, basil, thyme, lemon juice and feta. Add more olive oil to taste. Easy peasy.

Baby potatoes, chopped
Baby cabbage, chopped (from TJ’s or use regular sized)
English peas (fresh)
Lemon zest
Thyme
Olive oil
Miso paste, about 1 tablespoon maybe a bit more
Chicken or veg broth, low sodium
Sourdough bread, toasted
 
Heat olive oil in pot. Add potatoes, lemon zest and thyme and cook a bit. Add broth. Cook until potatoes soften. Add cabbage. When it is close to done, put some hot broth in a small bowl and add miso. Stir and add back into the pot. Add peas. Heat soup up to a simmer. Serve with toasted and sourdough bread.