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Springtime coral lentil soup (v)

Healthy and refreshing Cool mornings and warm afternoons can be a bit of a puzzle when it comes to figuring out what to eat. It’s too warm for hearty winter fare yet, too cold for summer food. If you’re the go-to cook at your house, you know the happy medium can be frustrating to achieve. Well, here’s a wonderful little recipe to the rescue: this coral (or red) lentil soup will warm your bones and give you a taste of summer all in one healthy bowl-full. The secret ingredient? Lemon! Ingredients and preparation – springtime coral lentil soup (vegetarian) 3 Tbsp. extra virgin olive oil 1 large onion, finely chopped 2 celery stalks with leaves, finely chopped 1 large carrot, chopped small 1/3 cup of finely chopped bell pepper (paprika) – trio (red, green, yellow) 3 garlic cloves, minced 2 tsp. ground coriander 1 tsp. ground cumin 1/2 tsp. sweet …

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Chickpeas and Kale (v)

In the Kale-for-Winter post I had already described how I typically stock up on this healthy treat before winter by blanching in broth and freezing for soups and stews. This vegetarian (or vegan with just a small change) recipe is an example where I use one of my ‘treasure packages’. I call them that because I love this ‘green gold’ that much. Kale is a superfood with many health benefits. Like Popeye and his spinach, I feel stronger when I consume it. This is where my work before winter pays off because this recipe is so tasty and easy to make, and all I have to do to finish it is to drop one of my kale-frozen-in-broth packages into the pot at the very end. If you really don’t like kale, another potent green vegetable will work too, including spinach. This is not a chickpea stew, nor is it a …

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Pumpkin Tart (v)

Pumpkin pie … Just one of the things to look forward to each year for Thanksgiving for 24 years of my life! Along with sweet potato pie and my sister-in-law’s wonderful squash casserole. Yummy! But guess what. My husband HATES any of these things. It’s decidedly un-American. So… this year I have devised my very own recipe for a pumpkin pie. It’s more tart than pie, so I’m calling it a pumpkin tart. Listen. You don’t have to try it. But I challenge you to. The test-kitchen for this recipe happened to be at my mother’s house. My mother who also doesn’t like pumpkin pie. I’ll tell you what was left of this 4-person pie after it came out of the oven… 1 wedge. One. Which is how I know it’s as delicious to eat hot or cold. I can’t wait to serve it my pumpkin tart to my husband, …