• Lean cut of brisket, approximately 3 lbs
• 1 head of green cabbage, quartered into wedges
• 6 large red potatoes, quartered
• 6 large carrots, unpeeled and cut into large pieces
• 2 medium white onions, quartered
• 1 tsp of onion powder
• 1 tsp of garlic powder
• 1 bay leaf, torn
• 2 Tbsp yellow mustard
• [q:1/3] cup brown sugar
• Salt and pepper to taste

• 2 medium eggplants
• [q:1/4] cup olive oil, plus more for brushing eggplant
• Salt
• Pepper
• 4 large tomatoes – seeded and chopped
• 1 small sweet white onion or red onion – chopped
• 4 ounces goat cheese
• [q:1/4] cup basil leaves - chopped
• 1 tsp dried oregano (preferable Greek oregano)
• 1 Tbsp balsamic vinegar

• 1 double crust pie pastry (10 inch)
• 1 small onion, minced
• 2 stalks celery, chopped
• 2 carrots, diced
• 3 Tbsp dried parsley
• 1 tsp dried oregano
• salt and pepper to taste
• 2 cups water
• 3 potatoes, peeled and cubed
• [q:1 1/2] cups cooked turkey, cubed
• 3 Tbsp all-purpose flour
• [q:1/2] cup milk

• 10 to 12 lb Mary's Turkey
• [q:1/4] cup extra virgin olive oil
• 2 Tbsp minced garlic
• 2 Tbsp minced brown onion
• 2 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh thyme
• 3 Tbsp minced fresh parsley
• 1 Tbsp lemon zest
• 1 Tbsp lemon juice
• 3 Tbsp butter
• 1 Tbsp sea salt or kosher salt
• [q:1/2] Tbsp cracked black pepper

• 2 Tbsp extra-virgin olive oil, divided
• 1 shallot or small onion, minced
• 1 clove garlic, grated on a Microplane grater or very finely minced
• 2 Tbsp chopped walnuts
• 2 tsp smoked sweet paprika
• 4 pitted prunes, roughly chopped
• 1 medium beet, boiled in water to cover until tender, peeled, and shredded on the large holes of a box grater
• 2 Tbsp red wine vinegar
• 2 cups cooked brown rice (follow instructions on the package)
• 1 (15-oz) can black beans, drained and briefly rinsed
• 3 Tbsp oat bran or instant oatmeal
• 1 large egg (optional)
• Kosher salt
• 4 brioche buns, toasted

• 3 Tbsp ground flaxseeds
• 1 Tbsp whole-grain bread crumbs*
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• [q:1/2] garlic clove, crushed
• Zest of 1 lemon, plus 1 lemon cut into wedges
• 1 Tbsp olive oil
• 2 salmon fillets, about 5 oz each
• Sea salt and black pepper

Salsa

• 2 cups peeled and chopped peaches
• 1 avocado, diced
• [q:1/2] cup grape tomatoes, halved
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons lime juice

Salmon

• 1 teaspoon chili powder
• 1 teaspoon brown sugar
• [q:1/2] teaspoon kosher salt
• [q:1 1/2] teaspoons olive oil
• 4 (6 to 8 ounce) salmon fillets
• Lime wedges for serving

• 1 Tbsp coconut oil, melted, divided
• [q:1 1/2] tsp red curry paste, divided
• [q:1 1/2] tsp coconut crystals or honey, divided
• 4 (6-oz) salmon fillets with skin
• [q:1/2] cup coconut milk
• 1 tsp fish sauce
• [q:1/2] tsp fresh lime juice
• [q:1/2] tsp grated fresh ginger
• [q:1/2] tsp minced garlic

• 4 pieces (4 oz each) salmon, halibut, cod, or other fish fillets, skinless
• 2 garlic cloves, minced
• 1 tsp lemon juice
• 2 medium zucchini, trimmed and thinly sliced
• [q:1/2] red onion, cut into very thin slivers
• 1 strip ([q:1/2] inch wide) orange zest, removed with a vegetable peeler and cut into 4 long narrow strips
• [q:1/4] cup fresh basil, chopped
• Salt and freshly ground black pepper
• 2 tsp extra-virgin olive oil
• 2 cups cooked brown rice