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No notes on this one. The dressing is perfectly sweet and tangy, the salmon crispy, the squash/farro/arugula combination is perfect. This recipe is so hearty, healthy but absolutely delicious. you need to add this to the weekly rotation!! Salmon obviously isn't the only protein option. Chicken, shrimp, even a fall flavored meatball would be delicious here! Or leave out the protein entirely and maybe increase the farro, nuts and squash for a vegetarian option! Salmon & Farro Autumn Grain Bowl with Maple Dijon Vinaigrette 2 servings | 15 minutes Ingredients: 1/2 large butternut squash or 1 small, peeled and cubed Olive oil, salt and pepper, pumpkin pie spice 1/2 cup dry farro 2 salmon fillets (I used Atlantic here but sockeye works too), skin on Salt, pepper, cinnamon 2 tsp maple syrup, divided 2 tbsp Dijon mustard, divided 1 tbsp white wine vinegar 1 tbsp lemon juice 2 tbsp plain greek yogurt Salt and pepper 1 cup arugula 1/4 cup pecans (candied or toasted) 2-3 oz feta cheese Directions: Prep squash: Preheat the oven to 400F. Toss the squash with olive oil, salt, pepper and (optional pumpkin pie spice). Arrange the squash on a baking sheet. Transfer to the oven to bake 30-35 minutes, tossing halfway, until fork tender. Prep farro: Cook farro according to package. I simmered 1/2 cup farro with 1 1/3 cups chicken broth for about 12 min, fluffed with a fork and let absorb any extra liquid until ready to serve. Prep salmon: Use a sharp knife to make a checkerboard pattern cutting through the flesh of the salmon, not through the skin. Season the salmon with salt, pepper and cinnamon. Whisk together 1 tsp maple syrup and 1 tbsp Dijon mustard. Spoon over the salmon fillets and use a brush to evenly distribute throughout the salmon and in the pockets where we made the cuts. Air fry the salmon for 12 minutes at 400F. If you don’t have an air fryer you could also bake for 12 minutes at 400F. Make the dressing: whisk together remaining 1 tsp maple syrup, remaining 1 tbsp Dijon mustard, 1 tbsp white wine vinegar, 1 tbsp lemon juice, 2 tbsp plain greek yogurt and Salt and pepper. Assemble the bowls: Add arugula, squash and farro as the base of the bowls. Top with salmon (I used scissors to cut through the skin along the checkerboard cuts but that’s not necessary), crumbled feta cheese, pecans and the dressing drizzled over everything. Screenshot/Printer Friendly Version:

My husband and I were craving fried rice and I had just picked up some fresh cooked shrimp from whole foods that looked delicious so stir fry and fried rice for dinner, it is! Do not feel stuck to this recipe as written. You can absolutely mix and match different proteins, vegetables and even sauce options! Use what you have on hand, don't get too caught up in the measurements or details. Chop and pour with your heart, you can never do too much! :) Shrimp Stir Fry and Pineapple Fried Rice 6-8 servings | Cook time: 20 minutes Notes: both of these recipes can be completely tailored to your liking or what your kitchen has. You could also omit the stir fry entirely and add your protein directly to the fried rice! Ingredients: Stir Fry 1 1/2-2 lbs protein, shrimp, chicken, ground turkey, pork, etc Broccoli florets Onions, diced Carrots, chopped into sticks Snap peas Bell Peppers, sliced into strips 2 cloves garlic, minced 1/2 tbsp ginger, minced 2 tbsp flour 1/4 cups low sodium soy sauce (or 2 tbsp light soy sauce and 2 tbsp dark soy sauce) 2 tbsp liquid aminos (or more soy sauce) 2 tbsp natural rice vinegar 1 tbsp peanut butter Optional: 1 tsp sesame oil Pineapple Fried Rice leftover rice (1 1/2 cups dried or about 5 cups cooked) 3 tbsp butter, divided 1/3 cup each peas, carrots, corn (could use 1 cup of a frozen mixed bag) 1/3 cup onions, diced 1/2 cup edamame 2/3 cup pineapple, diced 1 bunch scallions, diced 2 eggs, whisked together 2-3 tbsp soy sauce 1 tbsp oyster sauce 2 cloves garlic, minced Optional: 1 tsp sesame oil Directions: Stir Fry If using a protein that needs to be cooked, add some olive oil to a large dutch oven over medium heat, if applicable, dice the protein into bite sized pieces and season with salt and pepper. Add to pot to cook until cooked through. I used pre cooked fresh shrimp and added it when I would typically add back in the protein cooked here. Remove protein and add veggies to sauté (not garlic and ginger yet). Mix and match veggies you have on hand, feel free to swap, omit or add here. Once veggies start to soften add in garlic and ginger to soften. Sprinkle everything with flour and cook another minute or 2 before adding in soy sauce, aminos, vinegar and peanut butter. Finish by returning the protein to the pot and covering everything with the sauce. Add in sesame oil if using. Once heated through you are ready to serve! Fried Rice Leftover rice works best, starting from cold but if you are cooking it right before, spread it on out on a baking sheet and pop it in the freezer for 15 minutes first. Scramble 2 eggs and 1 tbsp butter in a large pot over medium heat. Ensure cooked eggs are broken into small pieces. Remove and set aside. Add another 1 tbsp butter to the pot over medium heat. Add veggies, fruit, salt and pepper and toss to combine. Sauté 3-4 minutes or until veggies start to soften. Add in garlic and stir to combine. Add remaining butter along with rice and toss to combine. Cook another 3-4 minutes letting rice crisp a bit. Add soy sauce and oyster sauce and stir to combine everything. Turn off heat and stir in scrambled eggs and optional sesame oil, if using. Serve warm alongside the stir fry topped with extra scallions, sesame seeds, etc. Screenshot/Printer Friendly Version:

We've done french onion soup pasta and french onion soup SOUP but now I give you - meatballs. Beef meatballs actually which adds so much flavor but if you're not into beef - ground chicken or ground turkey works. We added mushrooms and bone broth to this for tons of added protein, fiber and nutrients. We served these over creamy mashed potatoes but cauliflower mash, orzo, linguine or even gnocchi would be exceptional as well. If doing linguine or gnocchi, add a little extra broth to get some bonus liquid as sauce for the pasta. French Onion Soup Meatballs 4 Servings | Cook time: 30 minutes Notes: this sauce is so flavorful and delicious, even if you’re not a fan of onions I wouldn’t leave them out, they soak up soo much good flavor. Ingredients: Meatballs: 1-1/2 lb ground beef 1/2 tbs p garlic powder 1/2 tbsp onion powder 1/2 tbsp Worcestershire sauce 1/2 tbsp dijon mustard 2 sprigs fresh thyme, minced 1/2 tbsp fresh sage, minced Salt and Pepper Soup Flavor: 16 oz baby Bella mushrooms, chopped 1 onion, thinly sliced 1 clove garlic, minced 1 tbsp olive oil 1 tbsp butter 2 tbsp flour 1 tsp Worcestershire sauce 1 tsp dijon mustard 2 cups beef bone broth 1 cup water 2 sprigs fresh thyme, minced Salt and Pepper, to taste 1/4 cup unsweetened almond milk 4-6 oz cheese (provolone or Swiss) Directions: Preheat the oven to 400F. In a dry cast iron over medium-low, add chopped mushrooms. Allow to sear 3-4 minutes until water started to escape mushrooms. Toss and sear another 2 minutes. Once browned and all water has evaporated, remove mushrooms from the pan and set aside in a bowl. Turn down to low and add onions to brown. Once they start to soften, add some salt to the pan. Cover and cook a few more minutes. Add butter to onions and toss. Allow to fully cook down and caramelize, another 3-5 minutes. Remove and set aside with onions. Combine all the meatball ingredients together in a bowl. Form 12-14 meatballs. Heat the olive oil in the cast iron pan, add the meatballs to sear about 3 minutes. Flip and transfer to oven to cook for about 12 minutes. Remove pan from oven and CAREFULLY BE CAREFUL OF HANDLE remove the meatballs from the pan. Add mushrooms and onions back into the pan along with garlic. Cook another 30 seconds until fragrant. Add the flour and toss to cook for a minute or so. Whisk in Worcestershire sauce, dijon mustard, beef bone broth and thyme. Return the meatballs to the pot and allow it all to simmer together, stirring occasionally until the sauce has thickened into a sauce. Whisk in the almond milk and season with salt and pepper. Top the meatballs with cheese and transfer to the oven for another 2 minutes to melt the cheese. Remove and serve warm. We enjoyed these on top of creamy mashed potatoes. French onion soup meatballs over mashed potatoes. Screenshot/Printer Friendly Version:

Tomato season is almost upon us and we are going to be READY! This dish satisfied every craving. Not only is it bursting with flavor it's bursting with color, I mean it's so so pretty. We used a grass fed wagyu NY strip from the farmer's market so we really wanted to highlight the quality of the meat by keeping the seasonings simply and not overcooking it. Obviously the protein choice and cooking methods can be varied depending on your preference. Steak and Caprese Grain Bowl 4 Servings | Prep time: 2 minutes, 2 hours in advance | Cook time: 30 minutes Notes: no notes. Literally none, not a note, this dish is INCREDIBLE! Ingredients: Bowl: 3-4 cups arugula 1 cup quinoa, dry or 3 cups cooked 4 medium balls of burrata or bufala mozzarella 2 cups tomatoes on the vine 4 portions of steak (we did NY strip ranging from 6-12oz per piece) Olive oil, salt and pepper 1 cup pesto, see below Olive oil and pine nuts, for topping Pesto: 1 cup arugula 1 cup basil 1/2 cup olive oil 2 tbsp pine nuts 3 cloves garlic Salt and pepper Directions: Two hours before cooking, remove steaks from oven and season with salt, allowing them to come to room temp. When ready to cook, preheat the oven to 400F. Arrange tomatoes on the vine in an oven safe dish, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes or until the tomatoes start to soften, burst and char. Remove and set aside. Cook the quinoa. I like to add 1 cup quinoa, 2 cups water or chicken broth to the pot and set it to cook for 1-2 minutes. Allow it to release naturally for 5-10 minutes while making the pesto. Blend all of the pesto ingredients together until smooth. Mix half 1/2 of the pesto in with the quinoa. Set the remaining ~1/2 cup aside. Heat a cast iron with oil over medium-medium high heat. Typically I opt for avocado oil since it has a higher smoke point. You can use olive oil but just prepare for it to smoke after a bit (get the dish towels ready to fan the fire alarm). For medium rare, add the steak to sear 2-4 minutes on the first side and 1-3 minutes on the second side depending on the size of the steak. Remove from pan and side aside to rest for 5 minutes while you assemble the bowls. Add the quinoa and arugula to the base of the bowls. Top with a vine of tomatoes, a ball of burrata and a portion of steak sliced into 1” strips against the grain. Drizzle the bowls with additional olive oil, pine nuts and remaining pesto. Screenshot/Printer Friendly Version:

I hadn't made stuffed peppers in so long and now I need them weekly. I know most people go for peppers chopped up within a pepper along with rice, ground beef or sausage and cheese. I like our twist on things here. We use sausage which adds so so much flavor - the mild italian sausage by Whole Foods 365 is my favorite. I also loved the crunch of celery and hint of tomato in the recipe. Highly recommend! S ausage and Quinoa Stuffed Peppers 4 Servings (8 peppers) | Cook time: 30 minutes Notes: I like making stuffed peppers by cutting them from stem to end.  Think they’re easier to eat and allow for more filling. Also the use of sausage, celery and no diced peppers in the filling came about out of necessity/what I had on hand but I wouldn’t change a thing - we LOVED them this way!! Ingredients: 1-1.5 lb mild Italian sausage 1/2 cup dry quinoa or 3 cups cooked 1/2 onion, diced 3 ribs celery, diced 2 clove garlic, minced 4 bell peppers, halved the long way, and seeds removed 4 oz mozzarella cheese, shredded plus more for topping 2 tbsp tomato paste 2 tbsp olive oil, divided Salt and pepper Directions: Preheat oven to 375. Arrange halved bell peppers on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes. While they are baking, c ook the quinoa. I like to make it in my instant pot. In a sauté pan add sausage over medium heat, breaking up with a wooden spoon until browned and nearly cooked through. Remove the sausage from  the pan and set aside. Add 1 tbsp olive oil to the sauté pan along with celery and onions, season with salt and pepper and cook for 2-3 minutes or until they start to soften. Add tomato paste and garlic and cook another minute or so. If mixture is too thick whisk in a few tbsp of water. Turn off the heat and return the sausage to the pan along with the shredded mozzarella. Remove the peppers from the oven and stuff each a few scoops of the mixture - 8 total stuffed peppers. Top each with extra cheese and return to oven for another 15 minutes. If the cheese is browning too fast place a baking sheet on the oven shelf above the peppers. Remove from oven and serve warm. I served with with a salad with tomatoes, avocado and olive oil, salt and pepper. Screenshot/Printer Friendly Version:

Healthy dinner on the table in just a few minutes. This recipe brings fresh mediteranean flavors, healthy fats and beautiful color! Mediteranean Style Haddock 2 Servings | Cook time: 15 minutes Notes: need a healthy dinner in minute? This one is for you! Ingredients: 2 6oz haddock fillets 1/2 tsp paprika Salt and pepper 2 tbsp olive oil, divided 2 tbsp white wine vinegar 1/4 cup chicken broth 2 tbsp capers 1/2 cup cherry tomatoes, halved 1 lemon, thinly sliced 1/4 red onion, sliced 2 cloves, garlic, minced Optional: 1/4 cup olives Directions: Heat 1 tbsp olive oil in a cast iron pan over medium heat. Pat haddock fillets dry and season with paprika, salt and pepper. Once oil starts to shimmer add haddock fillets to sear for about 3 minutes. Carefully flip and cook for another 3-4 minutes or until white and flaky. Remove fish and set aside. Add white wine vinegar to pan to deglaze scraping any bits with a wooden spoon. Add more olive oil, red onion and cherry tomatoes and sauté 2-3 minutes. Add in garlic, lemon slices and capers (and olives if using) and cook another 1-2 minutes. Stir in chicken broth and additional salt and pepper, if needed. Simmer 2-3 minutes. Return the haddock to the pan and spoon over the sauce. Serve fillets topped with vegetables. I served this over mashed cauliflower and roasted asparagus. This would also be delicious topped with some feta and fresh parsley! Screenshot/Printer Friendly Version:

Cozy. Sweet. Mouthwatering. These bourbon glazed pork chops are everything! I do not drink bourbon - my husband is a big fan - but the sutle smokey yet sweet flavor it adds to this dish is exceptional. I used plain pecans, but if you want to get sweeter you could opt for candied pecans or simply add some brown sugar to the pan to caramelize them. I love how the rosemary crisps in the butter, flavoring both the butter and the protein. Feel free to get creative with what other flavors or herbs work well the bourbon maple combination. I'm thinking a fruit like carmelized peaches or blueberries would be incredible! Maple Bourbon Glazed Pork Chops with Rosemary and Pecans 2 Servings | Cook time: 15 minutes Notes: For a sweeter glaze you could add brown sugar or use candied pecans! This would also be delicious over other proteins, I’m thinking salmon? Ingredients: 2 tbsp butter 2 bone in pork chops (6-8oz each) 2 tbsp flour Salt and pepper 2 sprigs rosemary 1/2 onion thinly sliced 2 cloves garlic 1/4 cup pecans, chopped 2 tbsp bourbon 2 tbsp maple syrup 1/4 cup chicken broth Best served with sweet potatoes and a vegetable Directions: Whisk flour, salt and pepper together in a shallow bowl. Pat pork chops dry and dredge in the flour mixture until evenly covered in flour mixture. Melt butter in a pan over medium heat until it starts to sizzle. Add pork to sear along with rosemary sprigs. Sear pork for about 4 min/side or until an internal temperature of about 135F. Remove pork and set aside on a plate. Remove rosemary sprigs and throw away. Add onions to the pan to sauté 2-3 minutes or until they start to soften. Add garlic and pecans and sauté another 30 seconds. Add bourbon to deglaze the pan and use wooden spoon to scrap up any browned bits. Whisk in maple syrup and chicken broth. Return pork to the pan and simmer until an internal temperature of 145F is reached. Remove and plate the pork. Turn the heat up to medium high and simmer until the sauce thickens to a glaze. Serve the glaze atop the pork. I like to serve this with sweet potatoes and either green beans or Brussels sprouts. Screenshot/Printer Friendly Version:

Super fresh, zesty flavors come together in this delicious and colorful steak fajita recipe! We recommend serving this over rice, cauliflower rice, quinoa, with tortillas or all wrapped up in a buritto! You can't go wrong! Steak Fajita Bowls with Corn Salsa 4 Servings | Prep time: 30 min Cook time: 20 minutes. Notes: I love the refreshing zesty flavors of this dish. For an added punch try adding lime, cilantro and jalapeño to the rice for a spicy side dish! Ingredients: Steak: 1 1/2 lb flank steak 1 tsp chili powder 1/4 tsp each garlic powder, onion powder, dried oregano 1/2 tsp salt 1/4 tsp pepper 1 tbsp lime juice 1/2 tbsp each liquid aminos, lime juice, fresh lime zest Fajita veggies: 2 bell peppers, sliced into strips 1/2 onion, sliced into strips 1/2 tbsp taco seasoning (or the same dry seasonings as the steak) 1/2 tbsp avocado or olive oil Corn Salsa: 1 cup cherry tomatoes, quartered 1/4 red onion, diced 1/2 jalapeño, diced 1 cup cooked corn, fresh cut off the cob (my preference) or frozen 2 cloves garlic, minced 1/2 cup cilantro, chopped Salt and pepper 1/2 tbsp olive oil 1/2 tbsp red wine vinegar 1 tbsp lime juice For topping: Rice, Avocado, Greek yogurt/Sour cream Directions: At least 30 minutes or up to 24 hours before cooking add all of the steak marinade ingredients to a gallon sized bag along with the steak. Place in fridge to marinate, removing 30 minutes before cooking. Combine all corn salsa ingredients together in a bowl and set aside, this can be done in advance as the flavors will only improve as they marinate. Preheat oven to 400F. Combine fajita veggies with seasoning and oil and arrange on a baking sheet. Bake about 20 minutes or until veggies have softened. While the veggies cook, heat a cast iron or grill over high heat with avocado oil or other high smoke point oil. Sear the flank steak for 5 minutes, until a crust forms on the outside of the steak. Flip and sear another 5 minutes or until an internal temperature of 120 deg F. Remove and set aside on a plate covered loosely with foil for 5-10 minutes. Slickly thinly across the grain for serving. Assemble bowls with rice, sautéed veggies, steak and topped with toppings of choice, I opted for plain greek yogurt, avocado, cilantro and a fresh lime wedge. Screenshot/Printer Friendly Version:

We love this slow baked method for cooking salmon. The foil packet seals in all the flavors and juices leaving you with a delicious moist meal! Pictured Above: Lemon & Shallot Salmon over our Creamy Tomato Orzo I have used parchment paper as well but typically will transfer to a baking sheet when broiling to avoid the paper burning. For our salmon recipes, we prefer sockeye salmon but choose whichever kind you prefer! If you are using very small fillets of salmon (3-4 oz) you can lower the cook and broil times slightly (~15 minutes and ~3 minutes to broil). We love the classic combination of lemon, shallots, salt and pepper in our foil packet but feel free to mix up the flavors with different herbs and spices! I will share a few of our favorite salmon recipes below. Some cookied via a foil packet and others linked to the original method. Try cooking them in a packet next time and see if you prefer it! Pictured Above, in order: Lemon Dill Salmon with Tzatziki Sauce Chili Lime Crusted Salmon Spinach and Cheese Stuffed Salmon Asian Glazed Sockeye Salmon Bowls with Spicy Mayo and Sesame Pickled Veggies Maple Chili Salmon with Pineapple Plank Buffalo Salmon with Sweet Potato Beet Puree Basil Tomato Salmon with Grated Tomato Quinoa Tahini Salmon with Collared Greens Fennel & Orange Salmon with Dill Slow Baked Salmon Foil Packets Serving 4 Servings | Cook time: 25 minutes Notes: This is a basic recipe but I love mixing up the toppings - fennel, dill and orange | blackened seasoning | sweet chili glaze - some of my go to’s! Ingredients: 2 lbs sockeye salmon or 4 salmon fillets Salt and pepper 1 lemon, sliced thinly 1 large shallot or 1/4 of an onion, sliced thinly 2 tbsp butter, diced into small pads Directions: Preheat oven to 325F. Lay a piece of tin foil on a baking sheet (foil should be larger than the baking sheet). Spray foil with olive oil spray. Place salmon on foil. Season with salt and pepper and arrange lemon and onion/shallot slices over salmon. Slice butter into small pads and arrange on top of veggie slices. Fold up the foil around the salmon to create a sealed pocket. Bake for 20 minutes. Remove from oven, open the foil pocket and turn the oven on to broil. Broil the salmon for another 3-5 minutes or until onion and lemon start to brown. Serve warm with rice and veggies, a salad or our favorite creamy tomato orzo . Screenshot/Printer Friendly Version:

A spatchcock chicken is such a great hack for making a roast chicken in a fraction of the time. The chicken in this recipe has such a flavorful crispy crust with the juiciest inside paired with the goreous green verde sauce. It's a must make! I served this with some classic rice pilaf but a potato, vegetable medley, salad or maybe even a creamy orzo would be great as well! Peruvian Spatchcock Chicken with Creamy Verde Sauce 4 Servings | Cook time: 1 hour Notes: The sauce here is what makes it. I tried to use only items you probably had on hand. Feel free to add extra herbs or spice if you prefer it hotter. Ingredients: Chicken: 1 spatchcocked chicken (~3 lbs) 1 tbsp olive oil 1/8 tsp cayenne pepper 1/2 tbsp paprika 2 cloves garlic, minced 3/4 tsp cumin 3/4 tsp salt 1/2 tsp pepper Juice of 1 lime and zest Creamy Verde Sauce: 1 cup fresh cilantro 1/2 cup fresh basil 2 tbsp plain greek yogurt 1 jalapeño, seeds and stems removed 1 clove garlic 1 tsp olive oil 1/4 tsp salt Juice of 1 lime and zest Directions: Combine all of the chicken ingredients except the chicken in a large gallon bag. Add the chicken, toss to coat and marinate for 1-8 hours in the fridge. Remove from fridge 30 min-1 hr prior to cooking. Preheat oven to 425F. Line a baking sheet with foil and fit baking sheet with a wire rack. Arrange the chicken skin side up on the rack, tucking the wings under the breast. Spoon any remaining marinade over the chicken. Bake for 55-60 minutes or until the thigh has an internal temperature of 165F and the juices run clear. Rest for 10 minutes. While the chicken cooks, combine all of the verde sauce ingredients into a blender and blend until smooth. Store in the fridge until ready to use. Slice the chicken and serve with the verde sauce alongside a carb. I went with rice pilaf. Screenshot/Printer Friendly Version:

I am not a huge fan of mushrooms, especially in omelets. It's a texture thing! But I've realized it's not mushrooms I don't like, it's how they're cooked. And I've figured out my foolproof way of cooking mushrooms. The key? Drying them out! Mushrooms can get waterlogged - or full of water - which leads to a chewy consistency if not cooked correctly. By dry sauteing we remove all of that water which makes them ready to soak up all the flavor and seasonings we add be it salt, oil or balsamic! Some of of my favorite recipes involve cooking mushrooms this way. See below for a few of my favorites or scroll down for a new one to try! The mushrooms soak up all of that delicious balsamic flavor, they're exceptional! Our Favorite Recipes with Mushrooms: One Pan French Onion Pasta with Chicken Marsala Chicken Thighs (No Wine) Pan Seared Chicken in Mushroom Spinach Cream Sauce Mushroom and Leek Pumpkin Risotto Balsamic Mushroom and Chicken Thighs 4 Servings | Cook time: 25 minutes Notes: the only way I cook mushrooms, they soak up all the delicious balsamic flavors! Ingredients: 16oz baby Bella mushrooms 1/2 an onion, sliced thinly 1 bell pepper, sliced thinly 1 garlic clove, minced 1.5 lb b oneless, skinless chicken thighs (~8 thighs) 2 tbsp balsamic vinegar, divided Salt and pepper Olive/avocado spray or oil Directions: Heat a a large oven safe skillet/dutch oven over medium low heat. The pan should be dry and oil free. Add the mushrooms to the pan in one layer. Let cook a few minutes until they start to sweat. Toss around a bit and let sear some more. Continue this process until nearly all of the water has been removed from the mushrooms. This process removes any waterlogged water and ensures the mushrooms are not chewy. After about 6 minutes of sweating, remove and set aside to dry on a paper towel folded on a plate. Use a cup of water to deglaze the pan scraping up any bits. Pour off into a separate bowl. Heat the same dry pan over low heat. Add onions and peppers and cover for 2 minutes. Toss and cover again. The onions should start to sweat and cook down. Once the onions are softened and translucent sprinkle with salt and some spray with olive oil spray and sauté another minute or so. Add 1 tbsp balsamic to deglaze pan and toss with onions. Remove and set aside with mushrooms. Season both sides of chicken thighs with salt and pepper and spray with avocado or high heat oil spray. Turn heat up to medium and spray pan with avocado oil spray and add chicken to sear. Sear 3-4 minutes, until golden brown, flip and sear another 2-3 minutes. Add in garlic clove until fragrant, 30 seconds followed by remaining 1 tbsp balsamic vinegar, mushrooms, peppers and onions. Lastly add in the reserve water. Cover and simmer for 10 minutes. After 10 minutes, remove cover and use a spatula to loosen chicken and veggies from the bottom of the pan. Simmer another 3-5 minutes or until most of the liquid has thickened to a sauce. Serve warm with your favorite side! Screenshot/Printer Friendly Version:

A mix and match of all of the fall vegetables in my fridge. Just peel, roast, simmer and blend! The base of this soup is perfect as is but I love adding sausage and kale into it to make it a little more filling and extra protein. I also love adding sneaky nourishment into my soups with hidden vegetables blended in and chicken bone broth. Fall Vegetable Sausage & Kale Soup 8 Servings | Cook time: 45 minutes Notes: I really threw in whatever veggies sounded good and nourishing, you could easier swap, remove or add. Other squashes, bell peppers, zucchini, all would be yummy! Ingredients: 1 tbsp olive oil 1 medium butternut squash, peeled and cut into cubes Sweet potato, peeled and cut into cubes 1 yellow squash, peeled and diced 1 cup cherry tomatoes 3-4 large carrots, peeled and cut into 1-2” chunks 3-4 ribs of celery, cut into 1-2” chunks 1 onion, quartered 1/2 head of garlic with peels still on Salt and Pepper 1/2 tsp each cinnamon, fennel, chili powder 1/8 tsp cayenne pepper 1 lb ground sweet Italian sausage 2 cinnamon sticks 2-4 cups kale, deboned and chopped 4 cups low sodium chicken broth 2 cups low sodium chicken bone broth 2 cups unsweetened almond milk A few tablespoons half and half Pumpkin seeds and creme fraise, for topping Directions: Preheat oven to 400F and line 2 large sheet pans with foil or parchment paper. Add all of the veggies to the sheet pans and toss with olive oil and spices. Arrange everything in a single layer. Bake for 30-35 minutes, tossing halfway, until fork tender. While the veggies are baking, add sausage to a large dutch oven or pot one medium heat. Use a wooden spoon to break up into small pieces. Brown the meat until cooked through. Remove the meat and drain off any excess fat from the pot. Remove veggies from the oven. Take the garlic out of the skin and it and all of the veggies to the pot over medium heat along with 4 cups of chicken broth. Bring everything to a boil, add rosemary and cinnamon sticks and lower to a simmer for 15 minutes. Turn off the heat, remove cinnamon sticks and use an immersion blender to blend everything until smooth. Add sausage, kale and bone broth to the soup and return to a simmer for another 5 minutes or until the kale has softened. Add in the almond milk and optional half and half (adding more or less depending on consistency, you can also add more chicken broth as needed). Serve warm topped with pumpkin seeds and (optional) a drizzle of creme fraise or half and half. Screenshot/Printer Friendly Version: