Chop onion, butternut squash, and spinach.

Mince garlic, shred ginger, and rinse and drain lentils.

In a large soup pot, sauté onion and garlic gently in olive oil until soft and fragrant.

Stir in ginger and sauté for a few more minutes.

Add spice mix and miso and stir to coat vegetables.

Add squash, lentils, water, coconut milk, and tomatoes. Bring to a boil then reduce heat and simmer for 20 minutes until squash and lentils are soft, adding more water if needed to keep vegetables covered.

Stir in spinach just before serving.

Season with salt to taste, adding cayenne for added heat if desired.

Wash and chop mushrooms and spinach.

In a medium skillet heat the olive oil over medium heat. Add the mushrooms and spinach and cook until the the mushrooms are browned and both have given up most of their liquid, about 3 minutes. Reduce the heat to low.

In a small bowl, whisk together the eggs, salt, and pepper. Pour the eggs over the vegetables. If using the optional feta, add at this point as well. Tilt the pan and lift the edges of the omelet with a spatula as it starts to cook in order to allow the uncooked parts in the middle to flow out to the edges of the pan and cook quicker and more evenly. Cook until the bottom of the omelet begins to slightly brown, about 3 minutes.

Use a spatula to fold the omelet and cook for an additional minute before transferring to a plate and garnishing with fresh parsley. A four 4 egg omelet is enough for 2 people.

Preheat oven to 400°F (200°C). Lightly grease a large baking dish or sheet 6, 6-ounce cod fillets

Prep vegetables according to instructions.

In a large bowl, toss zucchini, peppers, red onion, and cherry tomatoes with olive oil, 2 tablespoons of pesto, salt, and pepper. Stir in the capers.

Spread the veggie mixture evenly across the bottom of the prepared baking dish.

Nestle the cod fillets on top of the vegetables and brush the fillets with the remaining pesto.

Bake for about 20 minutes, or until the cod is opaque and flakes easily with a fork, and the vegetables are tender.

Top with fresh basil and serve warm with lemon wedges.

Remove skin from thighs and add to a large bowl. Season with chili powder, cumin, salt, and pepper to taste. Stir to coat chicken evenly with seasoning.

Rinse and drain the chickpeas.

Prepare tomatoes, peppers, and garlic according to directions.

Preheat oven to 375°F.

Add chickpeas, tomatoes, peppers, garlic, olive oil, and vinegar to a large bowl and stir to coat

Place the vegetable mixture on a parchment-lined baking sheet and spread out evenly, then nestle the chicken thighs on top.

Bake for 20 minutes and push the vegetables around to ensure they don’t burn. Return to the oven until the chicken has an internal temperature of 165°F, approximately 20 more minutes.

Remove from the oven and place the chicken on a platter or plates. Remove the skin from the garlic cloves and mash with a fork. Stir the mashed garlic into the vegetables on the sheet, then pour over the chicken.

Garnish with parsley and serve.

Slice chicken sausage on the diagonal.

Mince garlic cloves.

Remove kale spines and chop leaves.

Rinse and drain beans.

Preheat a skillet and add sausage slices, frying until browned on all sides.

Add sausage, beans, tomatoes with juice, garlic, herbs, broth and bay leaves to your slow cooker. Stir to combine.

Cover and set the slow cooker for 3 hours on high or 5 hours on low.

Add chopped kale and stir to combine. Let the stew sit covered until the kale wilts.

Top with parmesan, nutritional yeast or shredded vegan cheese if desired.

Add lemon juice to a large bowl.

Trim the ends of the Brussels sprouts and using a food processor with the slicing attachment, or a sharp knife, slice the Brussels sprouts into thin shreds. If using a knife, halve the sprouts lengthwise first, then thinly slice across.

As you slice, add the Brussels sprouts to the bowl with the lemon juice, tossing occasionally to coat evenly. Gently massage to soften leaves.

Heat the olive oil in a large skillet over medium-high heat.

Add the minced garlic, cumin seeds, and black pepper sautéing until fragrant, about 1 minute.

Add the Brussels sprouts to the skillet, stirring frequently to ensure they cook evenly. Sauté for about 4-5 minutes, until the sprouts have softened slightly but are still green.

Season with salt to taste.

Turn off the heat and stir in the desired amount of grated lemon zest – more if you like lemony and less if you want a hint of lemon.

Serve warm or at room temperature.