Lemony Lentils with Kale

Lemony Lentils with Kale


2 tablespoons olive oil

1 onion, diced

1 carrot, diced

3-4 cloves garlic, minced

4 sprigs fresh thyme

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

½ teaspoon red pepper flakes

½ pound green lentils

1 15 ounce can diced tomatoes, with juices

3 cups chicken broth

1 large bunch kale, stemmed and chopped

1 lemon, zested and juiced


  1. In a large skillet over medium heat, add olive oil. Cook onion and carrot until softened, about 3-4 minutes. Add garlic, thyme, salt, pepper and red pepper flakes. Cook an additional minute.
  2. Stir in lentils, tomatoes and tomato juices, and chicken stock. Cover and cook at a simmer until lentils are softened, about 45 minutes. Add kale, lemon zest and lemon juice, stirring well and cook for about 5 minutes, or until kale is well wilted. Taste and adjust for seasoning.

Simple Sloppy Joe Sandwiches

Simple Sloppy Joe Sandwiches


1 pound ground beef

1 medium onion, chopped

½ cup ketchup

2 tablespoons water

1 tablespoon brown sugar

1 teaspoon Worcestershire sauce

1 teaspoon dry mustard

1 teaspoon white vinegar

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

Hamburger buns, for serving



  1. In a large skillet over medium heat, brown ground beef and onion until beef is brown and crumbly, and no longer pink. Drain any excess fat.
  2. Stir in ketchup, water, brown sugar, Worcestershire sauce, mustard, vinegar, chili powder, garlic powder, onion powder and salt. Bring to a boil.
  3. Reduce heat to medium low, cover and simmer until sauce has reduced and thickened, about 30 minutes. Serve on toasted hamburger buns.

Boston Baked Beans

Boston Baked Beans


1 pound dry navy beans

6 cups water

¼ teaspoon baking soda

1 bay leaf

½ pound bacon, diced

1 yellow onion, diced

1/3 cup molasses

¼ cup brown sugar, packed

2 teaspoons dry mustard powder

2 teaspoons kosher salt

1 teaspoon freshly cracked black pepper


  1. Soak navy beans overnight in enough water to cover them by an inch or two. Drain beans and transfer to a large Dutch oven or heavy saucepan. Add 6 cups water, baking soda and bay leaf.
  2. Preheat oven to 300F.
  3. Bring pot to a boil, reduce to a simmer and simmer for 10 minutes. Drain, reserving the cooking liquid.
  4. Place beans back into the Dutch oven and stir in bacon, onion, molasses, brown sugar, dry mustard, salt and pepper. Add enough of the reserved liquid to cover and stir well.
  5. Cover Dutch oven and bake in the preheated oven for 1 hour. Check liquid, and add enough additional reserved liquid to keep the beans covered. Cover and bake an additional hour, or until beans are tender and the majority of the liquid has been absorbed.
  6. Uncover the beans, and increase heat to 350F. Bake for an additional 30 minutes, or until brown and crusty on top.

Strawberry and Mandarin Salad

Strawberry and Mandarin Salad


¼ cup sliced almonds

3 tablespoons sugar

1/3 cup olive oil

3 tablespoons apple cider vinegar

1/8 teaspoon hot sauce – a dash

2 ½ tablespoons sugar

1 teaspoon kosher salt

1 teaspoon freshly cracked black pepper

12 ounces spring lettuce mix

1 11 ounce can mandarin oranges, drained

1 cup fresh strawberries, sliced

1 cup fresh celery, small diced

½ cup red onion, thinly sliced

2 teaspoons fresh parsley, minced


  1. In a heavy skillet over medium heat, toast the almonds and 3 tablespoons sugar together, until sugar has melted and coats the almonds – stir constantly. Set aside.
  2. In a small bowl, whisk together the olive oil, remaining sugar, salt and pepper.
  3. In large mixing bowl, toss together the lettuce mix, oranges, strawberries, celery, onion and parsley. Drizzle dressing mixture over salad and toss gently to coat. Sprinkle with toasted almonds and serve immediately.

Pork Stir Fry

Pork Stir Fry


1/3 cup soy sauce

2 tablespoons rice wine vinegar

1 tablespoon cornstarch

2 tablespoons sesame oil, divided

1 pound pork tenderloin, cut into thin strips

1 red chile pepper, diced

2 cloves garlic, minced

1 onion, chopped

1 green bell pepper, chopped

1 head bok choy, leaves and stalks chopped separately

2 crowns broccoli, trimmed

1 teaspoon ginger, fresh or ground


  1. In a small bowl, whisk together soy sauce, vinegar and cornstarch. Set aside.
  2. Heat a tablespoon of oil over medium high heat in a large skillet. Cook pork strips in hot oil for 2-4 minutes or until just cooked through. Set aside.
  3. Add remaining oil to the skillet. Cook red chile and garlic for about 30 seconds. Add onion and green pepper to skillet. Saute for 2-3 minutes or until vegetables begin to soften. Add bok choy stems and cook another 2-3 minutes.
  4. Stir in broccoli, saute another 2-3 minutes. Add pork back to the skillet and stir. Add bok choy leaves and soy sauce mixtures. Stir until well combined. Add ginger, and saute another 3-4 minutes, or until broccoli is tender.