• Salt
• 1 lb eggplant, peeled if you like and cut into chunks
• 1 onion, peeled and cut into chunks
• 1 fennel bulb, trimmed and cut into chunks
• 1 zucchini, cut into chunks
• 1 red or yellow bell pepper, cored and cut into chunks
• 6 garlic cloves
• [q:1/4] cup plus 2 Tbsp olive oil, divided
• 1 cup tomato paste
• 1 (28 oz) can crushed tomatoes
• Pepper
• 1 lb whole-wheat rigatoni or other cut pasta
• [q:1/4] cup chopped fresh parsley, for garnish

• Salt and pepper
• [q:10 1/2] oz rigatoni or other short-cut pasta
• 4 Tbsp olive oil, divided
• 5 or 6 garlic cloves, thinly sliced
• 14 oz cherry tomatoes, halved
• [q:3 1/2] oz mixture of Picholine, Nocellara, and Kalamata olives or whatever you have on hand, pitted and roughly chopped

To Serve

• [q:1 1/2] oz Parmesan cheese, grated
• [q:1/2] oz basil leaves, thinly sliced (chiffonade)

• 1 lb poblano chilies
• [q:3/4] cup plain unsweetened Greek yogurt
• [q:1/4] cup roughly chopped cilantro
• 1 garlic clove, grated
• Salt and pepper
• 4 oz spaghetti
• 4 (6 oz) boneless, skinless chicken breasts
• 2 Tbsp vegetable oil, divided
• 1 small onion, cut in half along the equator
• 1 red bell pepper, sliced lengthwise into 2 pieces

• 2 Tbsp olive oil
• 1 medium zucchini, sliced
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, chopped
• [q:1/2] tsp salt
• 1 can (28 oz) crushed tomatoes
• 6 oz no-boil lasagna noodles, broken into thirds
• 1 cup part-skim ricotta cheese
• 8 oz part-skim mozzarella cheese, shredded
• [q:1/4] tsp ground black pepper
• Fresh basil leaves, for garnish

• 2 whole chickens, cut into eighths
• Salt and black pepper
• 2 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp oregano
• 1 red onion, cut into wedges
• 4 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 pint cherry tomatoes
• 2 yellow squash or zucchini, cut into rounds
• 3 Tbsp freshly chopped basil
• 3 Tbsp balsamic vinegar
• 2 Tbsp honey
• 2 to 3 Tbsp olive oil to drizzle

• 4 oz spaghetti
• 2 Tbsp olive oil
• 2 cloves garlic minced
• 3 Tbsp chopped green onions divided
• 1 can (14 oz.) canned artichokes in water, drained and chopped
• 2 Tbsp chopped capers
• [q:1/2] tsp anchovy paste
• 2 cups baby arugula
• 2 cups baby spinach
• 3 tbsp. thinly sliced fresh basil
• 1 tbsp. lemon juice
• [q:1/4] tsp red chili flakes optional

Seitan

• [q:1 1/2] cups vital wheat gluten flour
• [q:1/4] cup chickpea flour or tapioca starch
• 2 Tbsp nutritional yeast
• 1 tsp smoked paprika
• 1 tsp onion powder
• [q:1/2] tsp garlic powder
• [q:1/2]  tsp salt
• [q:1/4]  tsp ground black pepper
• 1 cup cold water
• 2  Tbsp tamari
• 1 Tbsp miso paste
• 1 Tbsp olive oil
• 1  tsp vegan gravy browner (optional)

Cooking Broth

• 3 cups cold water, divided
• 2  Tbsp tamari or 1 tsp vegetable broth powder

• 8 oz fillet wild salmon, cut into 4 2 oz fillets
• 1 Q Cups™ Organic Quinoa
• 1 tsp Extra Virgin Sesame Seed Oil, Organic
• 1 tsp soy sauce
• 1 tsp ginger powder
• 1 tsp lime juice
• [q:1/2] tsp lime zest
• [q:1/4] cup Sesame Seeds, Organic
• 3 Tbsp cilantro, chopped
• [q:1/4] cup scallions

• 1 large lime
• 3 Tbsp brown sugar
• 2 Tbsp honey
• 2 Tbsp soy sauce
• 2 Tbsp minced fresh garlic
• 1 Tbsp unseasoned rice vinegar
• 1 tsp sambal oelek (ground fresh chili paste)
• 1 tsp toasted sesame oil
• Cooking spray
• 8 chicken drumsticks (about [q:2 1/2] lb)
• 1 tsp kosher salt
• [q:1/2] tsp freshly ground black pepper
• 3 green onions, thinly sliced on the diagonal

• [q:1 1/4] lb medium shrimp (30 to 35 count), peeled and deveined
• [q:1/4] cup Tomatillo-Sunflower Salsa Verde, plus 2 to 4 Tbsp per taco for serving
• 8 (8 to 10 inch) flour tortillas, warmed
• 2 avocados, pitted and thinly sliced
• 4 scallions (include both white and green parts), thinly sliced, or [q:1/2] small sweet onion, diced
• 4 medium tomatoes, diced
• 2 cups shredded lettuce