Healthy Fall Recipes

Classic Stuffed Peppers

Ingredients:

• ½ cup uncooked rice
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, chopped
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 pound ground beef
• 1 (14.5-ounce) can diced tomatoes
• 1 ½ teaspoons dried oregano
• Kosher salt
• Freshly ground black pepper
• 6 bell peppers, tops and cores removed
• 1 cup shredded Monterey jack
• Freshly chopped parsley, for garnish

Directions:

1. Preheat oven to 400 F. In a small saucepan, prepare rice according to package instructions. In a large skillet over medium heat, heat oil. Cook onion until soft, about five minutes. Stir in tomato paste and garlic, and cook until fragrant, about one minute more. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink (about six minutes). Drain fat.
2. Return beef mixture to skillet, then stir in cooked rice and diced tomatoes. Season with oregano, salt and pepper. Let simmer until liquid has reduced slightly, about five minutes.
3. Place peppers cut side up in a baking dish and drizzle with oil. Spoon beef mixture into each pepper and top with Monterey jack, and then cover baking dish with foil.
4. Bake until peppers are tender (about 35 minutes). Uncover and bake for 10 more minutes until cheese is bubbly.
5. Garnish with parsley before serving.

Easy Spinach-Lentil Soup

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 teaspoons cumin
• 1 teaspoon coriander
• ¼ teaspoon crushed red pepper flakes
• Kosher salt
• Freshly ground black pepper
• 1 (14-ounce) can diced tomatoes, with juices
• 10 ounces lentils
• 2 teaspoons fresh thyme
• 4 cups vegetable broth
• 4 cups baby spinach

Directions:

1. In a large pot over medium-high heat, heat olive oil. Add carrots, celery and onion, and cook about five minutes until it begins to soften. Add garlic, cumin, coriander and red pepper flakes. Cook one minute, stirring constantly, then season with salt and pepper.
2. Add tomatoes, lentils, thyme and vegetable broth. Bring to a boil. Reduce heat, cover partially and simmer about 20 minutes until lentils are tender and soup has thickened.
3. Stir in spinach and continue cooking about two minutes until wilted. Season with salt and pepper.

Harvest Bowls

Ingredients for the Dressing:

• ¼ cup apple cider
• ¼ cup apple cider vinegar
• 2/3 cup olive oil
• ½ shallot, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon honey
• Kosher salt
• Freshly ground black pepper

Ingredients for the Bowls:

• 1 pound Brussels sprouts, trimmed and halved
• 1 red onion, sliced
• 2 sweet potatoes, cut into cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 3 cups sliced grilled chicken
• 2 cups finely sliced kale
• ½ cup dried cranberries
• ½ cup sliced almonds
• ¼ cup shaved Parmesan
• 3 cups cooked brown rice

Directions:

1. Preheat oven to 425 F. On a large, parchment-lined baking sheet, mix Brussels sprouts, sweet potatoes and red onion with 1 tablespoon olive oil. Season with salt, pepper and thyme. Bake about 25 to 30 minutes until vegetables are tender.
2. Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
3. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 cup of the prepared dressing to the salad and toss.
4. Assemble bowls. Top 1 cup rice with 1 cup roasted vegetables, ½ cup salad and 1 cup chicken. Top with a drizzle of dressing and serve.

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