• 1 Tablespoon olive oil
• 1 medium onion diced
• 2 carrots peeled and diced
• 2 stalks celery diced
• 2-3 cloves garlic minced
• 1 Tablespoon Herbs de Provence OR 1 teaspoon each dried thyme rosemary, oregano*
• 1 15 oz. can low sodium diced tomatoes with liquid
• 7 cups low sodium vegetable broth
• 2 medium potatoes gold or red potatoes with skin on, diced
• 1/2 large head cabbage sliced (green or savoy)
• 2 15 oz cans white beans drained and rinsed (cannellini, great northern or navy)
• 2 cups kale chopped, collards or escarole (optional)
• salt and pepper to taste

• 1 tbsp oil
• 1 medium onion diced
• 2 stalks celery diced
• 2 large carrots diced
• 1 large potatoes diced (about 1 1/2 cups)
• 1/2 bunch kale ribs removed and chopped finely (or half a bag of thawed from frozen kale)
• 1 cup dry lentils not red, rinsed and picked over
• 4 cups vegetable broth
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1/4 tsp coriander
• 2 tsp red wine vinegar
• Salt and pepper to taste

• 1 Tablespoon oil
• 3/4 cup onion chopped
• 5 cloves garlic minced
• 3 Tablespoons tomato paste
• 2 to 3 Tablespoons chili powder
• 2 to 3 teaspoons ground cumin
• 1/2 teaspoon salt
• 2 cups water
• 1 15 oz. can kidney beans rinsed and drained
• 1 15 oz. can pinto beans or black beans rinsed and drained
• 1 15 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 3 cups butternut squash cubed peeled, 1/2-inch cubes
• 1/2 cup corn optional
• Splash of vinegar or lemon juice
• Optional toppings: chopped avocado plain yogurt or shredded cheese

Glaze Ingredients:

• 1 TBS. butter melted
• 1/4 cup honey *
• 3 TBS. lemon juice ~ 1 fresh lemon
• 2 garlic cloves minced
• 2 tsp. chopped fresh thyme or rosemary*
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. ground cinnamon
• 1/8 tsp. cayenne pepper

Root Veggie Ingredients:

• 12 oz. parsnips peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2-inch pieces*
• 12 oz. turnips peeled, cut into 1-inch wedges
• 12 oz. rutabagas trimmed, peeled, cut into ¾- to 1-inch wedges
• 1 and 1/2 TBS. extra-virgin olive oil
• 1 and 1/2 TBS. butter melted
• Salt and pepper

• 2 rutabagas 2 and 1/2 pounds total, peeled and cut into 1-inch pieces
• 5 large carrots peeled and cut into 1-inch pieces
• 3 TBS. unsalted butter
• 1/2 tsp. salt
• spices to taste – nutmeg or red pepper flakes or other
• 3 TBS. maple syrup optional

Crust

• 1 cup flour whole wheat or white whole wheat
• 1 cup flour all purpose
• 2 ¼ Teaspoon yeast active dry
• 1 ½ Teaspoon sugar
• ¾ Teaspoon salt
• 2/3 cup water warmed
• 3 Tablespoons olive oil
• 1 ½ cup mozzarella cheese

Sauce

• ¼ cup spinach or kale
• ½ medium bell pepper yellow, red or orange
• ¼ cup mushrooms sliced into pieces
• ½ medium onion diced
• 1 medium carrots diced
• 1 medium zucchini diced
• 1 cup spaghetti or marinara sauce

• 4 large Portobello mushrooms or 2 small Delicata Squash
• 1 cup spinach fresh or frozen
• 2 tbsp olive oil
• 1 cup black-eyed peas canned or fresh
• 2 tbsp feta cheese or cheese of your choice
• 1 onion diced
• 1 tbsp garlic minced
• sea salt and ground pepper to taste
• 2 tablespoons olive oil

• 2 Tbs canola oil
• 2 medium sweet bell peppers orange, red or yellow, chopped (1/2-inch)
• 4 large cloves garlic finely chopped
• 2 tsp cumin ground
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 tsp salt
• 1 small bunch collard greens about 8 ounces, ribs removed and chopped coarsely
• 4 cups black-eyed peas cooked (homemade*, or canned and rinsed)
• 1 15 ounce can diced tomatoes low sodium
• 1 cup water