Italian chopped salad

1 large head Romaine lettuce
1 head radicchio (soaked in ice water for 30-60 mins to reduce bitterness)
1/4 red onion, sliced (or pickled red onion)
sun-dried tomatoes, packed in oil
artichoke hearts, drained and chopped
chickpeas
provolone cheese, cubed
salami, chopped into ribbons
pepperoncini
1/2 cup Italian parsley leaves, roughly chopped
1 teaspoon dried oregano to garnish


Discard the outer leaves of the lettuce and radicchio if needed. Cut in half and remove the core of each. Roughly chop into bite-sized strips. Add greens to a large salad bowl.

Cut the tomatoes (if large) and artichoke hearts into quarters. Dice the provolone and cut the salami into ribbons. Thinly slice the pepperoncini, if using.

Pile all of the ingredients onto the salad greens: red onion, chickpeas, tomatoes, artichokes, cheese, salami, and pepperoncini peppers. 

Toss in the fresh parsley and sprinkle on the dried oregano. Add dressing as desired.

Fruit and ricotta cake

1/2 cup sugar

2 eggs

1 cup ricotta cheese (220g)

1/2 cup avocado oil

1 tsp vanilla extract

3/4 tsp salt

1 and 1/4 cup flour (160g)

1.5 tsp baking powder

1/2 tsp baking soda

1.5 cups (240g) berries or stone fruit, chopped (ie blueberries, cherries, blackberries, peaches, nectarines)

Preheat the oven to 350 degrees. Line an 8-inch square cake pan with parchment.

Whisk the eggs, sugar, ricotta, oil, vanilla, and salt together until smooth.  Add the flour, baking powder, and baking soda; stir until well-combined and smooth. Fold in about 2/3 of the berries, leaving the rest for the top of the cake.

Pour the batter into the pan, gently smoothing the top. Scatter the remaining berries on top.

Bake the cake until puffed and golden and a tester inserted comes out clean, 40-50 mins.

Asher's broccoli salad

broccoli florets
dried cherries
toasted, salted sunflower seeds
Ken's creamy Caesar dressing
bit of maple syrup

optional: crumbled bacon and red onions



Mix all ingredients and enjoy.

Beef, barley, and mushroom soup

2 tbsp olive oil
2 lb beef stew meat

1 yellow onion, diced

2 large carrot, chopped

8 oz mushrooms, chopped
5 garlic cloves

1 cup red wine

1 T balsamic vinegar

2 T tomato paste

2 tsp salt
1 tsp pepper

1/2 tsp dried thyme

4 cups beef bone broth
1/2 cup barley

In a preheated pot, brown beef in oil.
Add onion, carrot, and mushrooms to the beef and sauté until veggies turn slightly golden.
Add garlic, wine, vinegar, tomato paste, salt/pepper, and thyme and stir.
Pour in beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

Baked chicken meatballs

2 lbs ground chicken or turkey
2 eggs
1 cup panko breadcrumbs
1 cup grated Parmesan
4 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 tsp black pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix all the ingredients together in a mixing bowl. Shape the mixture into balls and bake for 25-30 mins.

Asparagus chicken pasta

1 lb pasta bowties
1 lb Mighty Spark Tomato, Basil, and Garlic chicken patties (or similar)
1 lb asparagus
20-24 oz jar of pasta sauce like vodka sauce

Make pasta per package directions. Heat oil in a skillet, add chicken patties, break into chunks, and sear for several minutes until fully cooked. Place meat on the side. Cut asparagus into 1/2 inch pieces, discarding any especially tough pieces, and sear in pan with oil; add 1/4 cup water partway to encourage softening.

Mix pasta, sauce, chicken pieces, and asparagus and serve.

Thanksgiving salad

3 sweet potatoes
olive oil
1 tsp paprika
2 tsp garlic powder (divided)
2 cans chickpeas (rinsed and dried)
1 tsp chili powder
12-16 oz shredded Brussels sprouts
1 cup extra virgin olive oil
1 cup shredded Parmesan
1/2 cup tahini
3 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
4 cloves garlic
24 oz chopped/shredded kale (or 3-4 bunches)
Salt and pepper, for taste

Prep Sweet Potatoes:
Slice sweet potatoes into thin wedges. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Prep Chickpeas:
Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.
Roast:
Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.
Shred Brussels Sprouts:
Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.
If oven space allows: Add them to roast for 15 minutes.
If not: Wait until sweet potatoes and chickpeas finish.

Make Dressing
Combine remaining ingredients (except kale) in a blender. Blend until smooth.

Massage Kale:
Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

Assemble:
Add roasted sweet potatoes, Brussels sprouts, chickpeas to the kale.

Toss & Serve:
Mix everything together. Enjoy!