Potato and Tomato Galettes

Ingredients

• 2 tbsp grape seed oil, plus more for baking sheet
• 1 tsp fresh thyme leaves, plus sprigs for garnish
• 1/2 tsp sea salt
• 1 clove garlic, minced
• 3 medium red potatoes (about 3/4 pound total), cut crosswise into thin rounds
• 1 medium tomato, cut crosswise into 8 slices

Directions

1. Preheat oven to 400 degrees
2. Brush a baking sheet with oil; set aside
3. Stir thyme, oil, garlic and salt in a medium bowl. Add potatoes; toss to coat.
4. Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each)
5. Add tomatoes to bowl with remaining oil mixture; turn to coat
6. Place 2 tomato slices on top of each potato round
7. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes
8. Garnish with thyme sprigs.

Prep time and cook time: 35 min

Serves: 4

Recipe courtesy of marthastewart.com with adjustments made by me!

Quinoa with Grilled Eggplant

Ingredients

• 1 cup quinoa
• 3 or 4 sprigs fresh thyme
• 2 1⁄2 cups low-sodium vegetable broth
• 2 baby eggplants, cut lengthwise into quarters
• 1 red pepper, seeded and cut into chunks
• 1 red onion, cut into chunks
• 2 tsp (10 mL) grape seed oil
• 1 cup (250 mL) cherry tomatoes
• 2 garlic cloves, crushed
• 1 1⁄4 cups tomato juice
• sea salt and black pepper to taste

Directions

• Preheat the oven to 375°F (190°C)
• Put the quinoa in a sieve and rinse thoroughly under cold running water
• Place in a saucepan with the thyme sprigs and broth, and bring to a boil
• Cover and simmer gently until all the broth has been absorbed and the quinoa is tender, about 20 minutes.
• Meanwhile, heat a ridged grill pan
• Brush the eggplant, red pepper and onion with the grape seed oil, then cook them on the grill pan until softened and lightly charred, about 4 to 5 minutes. Transfer to a plate.
• Put the whole tomatoes on the grill pan and cook until they are just beginning to burst their skins, about 2 minutes. Remove from the heat.
• When the quinoa is cooked, place it in an ovenproof dish
• Add the grilled vegetables, garlic and tomato juice, and season lightly with salt and pepper
• Mix together gently.
• Cover with foil and bake until the vegetables are tender, about 35 minutes. Serve hot.

Prep time and Cook Time: 60 min

Serves: 4

recipe courtesy of besthealthmag.ca

Mushroom and Potato Soup

Ingredients

• 1 onion diced
• 15 mushrooms chopped
• 1 large potato diced
• 3 cloves garlic pressed
• 4 cups vegetable stock
• 1 tbsp truffle oil (if you have it)
• 1/2 tsp fresh thyme leaves
• sea salt to taste
• ground black pepper to taste
• 1/4 tsp garlic powder
• 1/2 tsp italian seasoning
• 2 tsp coconut oil

Directions

• In a stock pot heat coconut oil
• Add onion and saute until translucent
• Add mushrooms and cook for another 5 min
• Add potato and garlic and saute for another minute
• Add truffle oil, sea salt, fresh thyme leaves, black pepper, italian seasoning
• Add vegetable stock and bring to boil, then reduce to simmer

Chickpea-herb Burgers

Ingredients

• 1 tbsp coconut oil
• 1 can chickpeas, drained and rinsed
• 1/2 cup grated onion
• 2 cloves garlic pressed
• 3 cups shredded carrots
• 1/2 cup rolled oats
• 1/4 cup unblanched almonds
• 1/4 cup sunflower seeds
• 2 tbsp flax seeds
• 2 tbsp chopped parsely
• 2 tbsp basil leaves
• 1 tbsp fresh thyme leaves
• 1 egg
• sea salt and black pepper to taste
• fresh lemon juice to taste
• red chili powder to taste

Directions

• In a food processor, puree, oil, chickpeas, onions, garlic, and carrots
• Add rolled oats, almonds, sunflower seeds, flax seeds, parsley, basil, thyme and egg
• Process until finely chopped and mixture holds together
• Season to taste with sea salt, black pepper, lemon juice and red chili powder
• Form mixture into approx 8-10 patties
• Arrange patties on baking sheet and bake in preheated oven at 370 F for 5-10 min on each side
• Alternatively you can shallow fry these in coconut oil in a skillet until slightly brown on each side

Potato Latkes

Ingredients

• 1 large russet potato shredded
• 1/2 tsp thyme
• 1 clove garlic minced
• sea salt and black pepper to taste
• 1 tsp grape seed oil
• coconut oil

Directions

• Mix shredded potato, thyme, garlic, sea salt, black pepper and grape seed oil and a mixing bowl
• Heat coconut oil in a skillet on low to medium heat
• Form patties with about 1/4 cup of mixture and place in skillet
• Cook on each side until golden brown

Kale Soup

Ingredients

• 1 tbsp coconut oil
• 3 cups kale chopped finely
• 2 small potatoes diced
• 1 carrot diced
• 1 stalk celery diced
• 1 medium onion diced
• 4 cloves garlic pressed
• 4 cups organic vegetable broth (so there is no MSG)
• 1 tsp dried thyme (optional italian seasoning)
• 1 tsp dried sage (optional italian seasoning)
• sea salt and ground black pepper to taste

Directions

• Heat coconut oil in medium sized stock pot on medium heat
• Add onions and saute for about 5 min and stir frequently
• Add garlic and saute for another min
• Add carrots, celery and potatoes and saute for another 2 min
• Add broth, bring to boil on high heat
• Once it come to boil, reduce heat and simmer and continue to cook for another 5 minutes
• Add kale, dried thyme, dried sage, salt and pepper and cook for another 10-15 min

Serves 4

Prep time and cooking time: 30-40 minutes