Lasagna Roll Ups

https://www.budgetbytes.com/spinach-lasagna-roll-ups/

Black Bean and Squash Tacos

NSTRUCTIONS 1 Make the squash salad Combine butternut squash, 2 tsp olive oil, just ¼ tsp chipotle morita powder, lime juice, sherry vinegar, sliced shallot, pumpkin seeds, and a pinch of salt and pepper in large bowl and toss. (4-serving meal: use 4 tsp olive oil, ½ tsp chipotle morita). TIP: Add more chipotle morita powder if you prefer more spice. 2 Make the lime ranch Whisk together ranch, lime zest, and a pinch of salt and pepper in small bowl. 3 Cook the beans Heat 1½ tsp olive oil in large nonstick skillet over medium-high heat. Add diced shallot and garlic and cook until softened, 3 to 5 minutes. Add black beans, just 2 tsp Alamo blend chili seasoning, ½ cup water, and a pinch of salt and pepper. Use back of spoon to mash beans until few whole beans remain (they do not need to be smooth). (4-serving meal: use 1 tbsp olive oil, 4 tsp Alamo blend chili seasoning, 1 cup water). TIP: Add more Alamo blend chili seasoning if you prefer more spice. 4 Serve Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. Divide black beans between tortillas and top with chipotle squash salad and lime ranch. Serve any remaining salad and ranch on side. ¡Buen apetito! TIP: You can also wrap tortillas in foil and place in a 400°F oven until heated through, 5 to 6 minutes.

Southwest Cheesy Mac

Wasn't good, not bothering with recipe. Did like the roasted red peppers and roasted jalapenos added to it though

Carrot soup

This was actually quite yummu. Not sure its worth it when I'm getting the ingredients--but very yummy INGREDIENTS 6 oz organic chickpeas 2 tbsp white sesame seeds 4 carrots, peeled and roughly chopped (about 2 1/2 cups) 1 yellow onion, peeled and roughly chopped 4 tsp vegetable broth concentrate 1/4 cup apricot preserves 1 oz candied ginger, chopped 2 tbsp tahini 1 tbsp red miso paste 1 lemon, juiced 1 tbsp toasted sesame oil (divided) 0.25 oz parsley, leaves and tender stems chopped 3 tbsp olive oil* Salt* Pepper* Allergens: sesame, soy Tools: Large pot with lid, Blender, Baking sheet Cook Time 2 Servings | 35 min 4 Servings | 45 min Nutrition (per serving) CALORIES680 FAT25g CARBOHYDRATES102g PROTEIN19g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Make the crispy chickpeas Preheat oven to 425°F. Combine chickpeas, 1 tbsp olive oil, sesame seeds, ¼ tsp salt, and a pinch of pepper on baking sheet and toss. Roast until browned and crispy in places, 14 to 16 minutes. Set aside. (4-servings: use 2 tbsp olive oil) 2 Cook the soup Meanwhile, heat 2 tbsp olive oil in large pot over medium heat. Add carrots, onion, and ½ tsp salt and cook until beginning to brown, 8 to 10 minutes. Stir in broth concentrate and 3 cups water. Bring to a boil, reduce heat to low, cover, and simmer until carrots are tender, 12 to 15 minutes. (4-servings: use ¼ cup olive oil, 1 tsp salt, 5 cups water) (TIP: For 4-serving meal, increase cook time by about 3 minutes.) 3 Make the ginger-apricot chutney Stir together apricot preserves, candied ginger, 1 tbsp warm water, and a pinch of salt and pepper in small bowl. Set aside. (4-servings: use 2 tbsp water) 4 Blend the soup Carefully transfer soup to blender and add tahini, miso, lemon juice, and sesame oil. Purée until very smooth, about 1 minute. Season to taste with salt. (TIPS: Vent blender (by removing plastic center of lid) and begin blending on low and finish on high to avoid splashing. For 4-serving meal, blend in batches.) 5 Serve Divide sesame carrot soup between bowls. Top with ginger-apricot chutney, crispy chickpeas, and parsley. Soup's on!

Cheeseburger Salad

2 Actual Veggies® Black Burgers 4 oz mixed greens 2 oz dill pickle chips, roughly chopped 2 oz shredded cheddar cheese 1 Roma tomato, diced 1 red onion, peeled, half diced and half reserved for your own use (divided) 1/4 cup burger sauce 1 tbsp tuxedo sesame seeds 1 tbsp vegetable oil* -I did the crumbles in the microwave, which is weird but also eaasy and not terrible -thousand island dressing is amazing -used th pickled onions overall it's mediocre, but its also easy and mostly with ingredients that I'd have on hand and a bit different

Sweet potato wraps.. I did not like this

https://www.thekitchn.com/recipe-roasted-sweet-potato-wraps-with-caramelized-onions-and-pesto-167367

Carrot Ginger Soup -Delicious

https://downshiftology.com/recipes/carrot-ginger-soup-crispy-shallots/#wprm-recipe-container-33184 This was delicious and easy. I would make the ginger smaller next time.

Instant pot teriyaki fried rice

https://www.veganricha.com/instant-pot-teriyaki-fried-rice/ Did not like this

Makeshift Fried Rice

I took the veggies I had in the fridge-- which was just mushrooms, fried in butter. Then added the old rice with some soy sauce and veg oyster sauce, an egg, green onions. Then fried on high heat Then some rice vinegar and sesame oil to top This was good but like... use a recipe next time

Keeper: Super Greens Fried Rice

INGREDIENTS 1/4 cup pumpkin seeds 1 tbsp white sesame seeds 1 lime, zested, half juiced and half cut into wedges (divided) 1 tsp turbinado sugar (divided) 6 oz baby bok choy, trimmed and cut in half lengthwise 2 oz baby kale 4 oz chopped green cabbage 1 garlic cloves, peeled and minced 8.8 oz precooked brown rice 0.25 oz cilantro, leaves and tender stems roughly chopped 6 tbsp peanut sauce 2 tbsp + 2 tsp vegetable oil* Salt* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: peanut, sesame, soy Tools: Aluminum foil, Large nonstick skillet with lid Cook Time 2 Servings | 30 min 4 Servings | 40 min INSTRUCTIONS 1 Make the pepita-lime crunch Heat 1 tsp vegetable oil in large nonstick skillet over medium heat. Add pumpkin seeds and sesame seeds and cook, stirring constantly, until beginning to brown, 2 to 3 minutes. Add lime zest, just half the lime juice, just half the sugar, and a pinch of salt and continue stirring until pepita-lime crunch is sticky, about 1 minute. Transfer to plate and set aside to cool. Wipe skillet clean. (4-servings: use 2 tsp vegetable oil) (TIP: Keep remaining sugar for your own use.) 2 Cook the bok choy Heat 1 tsp vegetable oil in same skillet over high heat. Add bok choy, cut side down, and cook until lightly browned, 1 to 2 minutes. Flip, add ¼ cup water and a pinch of salt, and cover. Cook until bok choy is crisp-tender, 2 to 3 minutes. Transfer to plate and cover with foil to keep warm. (4-servings: use 2 tsp vegetable oil, ½ cup water) (TIP: Crisp-tender means vegetables will still have some crunch.) 3 Make the fried rice Add 2 tbsp vegetable oil, kale, cabbage, and a pinch of salt to same skillet and cook over medium heat until wilted, 3 to 5 minutes. Stir in garlic and rice, flatten on bottom of skillet, and increase heat to medium-high. Cook, undisturbed, until rice begins to crisp and pop, 4 to 6 minutes. Remove from heat and stir in cilantro, remaining lime juice, and a pinch of salt. (4-servings: use ¼ cup vegetable oil) 4 Serve Divide super greens fried rice between bowls. Top with bok choy, drizzle with peanut sauce, and sprinkle with pepita-lime crunch. กินให้อร่อย!

Plum Power Bowel

So I didn't actually follow this, but plums are DELICIOUS INGREDIENTS 3 carrots, peeled, cut in half and quartered lengthwise 4 radishes, trimmed and quartered 8.8 oz precooked brown rice 1 plum, thinly sliced 4 oz sugar snap peas, thinly sliced 4 oz mixed greens 2 tbsp balsamic vinegar 1/4 cup sliced almonds 3 tbsp olive oil* Salt & pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: tree nuts (almond) Tools: Microwave, Foil-lined baking sheet Cook Time 2 Servings | 25 min 4 Servings | 35 min Nutrition (per serving) CALORIES390 FAT8g CARBOHYDRATES70g PROTEIN10g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Roast the veggies Move oven rack to middle position and set oven to broil on high. Combine carrots, radishes, 2 tbsp olive oil, and a pinch of salt and pepper on foil-lined baking sheet and toss to coat. Arrange radishes cut side down. Broil until veggies are crisp-tender and beginning to brown, 10 to 14 minutes. (4-serving meal: use ¼ cup olive oil) (TIP: All broilers are different; keep an eye on the vegetables to ensure they don’t burn.) 2 Heat the rice Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.) 3 Make the salad and serve Combine plum, sugar snap peas, mixed greens, vinegar, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Divide rice between serving bowls and top with roasted summer veggies. Top power bowl with plum salad and sprinkle with almonds. Enjoy!

Korean Barbecue Mushrooms w/ spicy cabbage

Make the mushrooms again! See the picture. The cabbage was a bit much, but the mushroom and onion in marinade with brown rice was yummmmy INGREDIENTS 2 tbsp turbinado sugar 2 tsp low-sodium tamari 1 oz ginger, peeled and grated 2 tbsp toasted sesame oil 8 oz oyster mushrooms, torn into bite-size pieces 1 yellow onion, peeled and thinly sliced 1 1/2 tbsp gochujang 1 lime, juiced 1 head of cabbage, trimmed and quartered 1 tsp tuxedo sesame seeds 8.8 oz precooked brown rice 0.25 oz cilantro, leaves and tender stems chopped 1 tbsp vegetable oil* Salt* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~ Allergens: sesame, soy Tools: Grill, Microwave, Aluminum foil Cook Time 2 Servings | 45 min 4 Servings | 55 min Nutrition (per serving) CALORIES580 FAT17g CARBOHYDRATES100g PROTEIN15g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Make the BBQ sauce Light grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Combine sugar, tamari, ginger, sesame oil, ¼ tsp salt, and a pinch of pepper in large bowl and whisk to dissolve sugar. Add mushrooms and onion and toss to coat. Transfer to center of 12 by 15-inch sheet of foil. Bring short sides of foil together and crimp to seal tightly. Crimp remaining open ends of packet. (4-serving meal: use ½ tsp salt) 2 Prep the veggies Whisk together gochujang, lime juice, ½ tsp salt, and 1 tbsp vegetable oil in small bowl. Brush onto cut sides of cabbage. Place packet of mushrooms and cabbage on grill, reduce heat to medium, and cover. Cook until mushrooms are tender, 10 to 12 minutes, and cabbage is well-browned and tender, 7 to 10 minutes per side. Off heat, sprinkle sesame seeds on grilled cabbage. (4-serving meal: 1 tsp salt, 2 tbsp vegetable oil) (TIP: You can also roast the cabbage and mushroom packet on a foil-lined baking sheet at 425°F for 30 to 35 minutes.) 3 Cook the rice and serve Make small tear at top of brown rice bag and microwave bag for 1 minute. Divide rice between plates and top with Korean BBQ mushrooms and spicy gochujang-grilled cabbage. Sprinkle with cilantro. 잘 먹겠습니다! (TIP: If you don’t have a microwave, combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)

Lemon Basil Mafaldine with asparagus and corn

Didn't like it that much, but it's probably because I was unable to smell anything. I took a picture of the recipe in case I want to try it later. INGREDIENTS 6 oz mafaldine pasta 1 shallot, peeled and thinly sliced 3 garlic cloves, peeled and thinly sliced 1 jalapeño, trimmed, deseeded, and minced (divided) 6 oz asparagus, woody ends trimmed and cut into 1-inch pieces 1 tsp dried oregano 2 ears of corn, husked and kernels cut off the cob 2 tbsp vegan parmesan 2 tbsp vegan butter 0.25 oz basil, leaves chopped (divided) 1 lemon, zested and juiced 4 tsp olive oil* Salt and pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~ Allergens: wheat Tools: Large pot, Large nonstick skillet Cook Time 2 Servings | 35 min 4 Servings | 45 min Nutrition (per serving) CALORIES550 FAT12g CARBOHYDRATES97g PROTEIN19g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Cook the pasta Bring large pot of salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes. Reserve 1 cup pasta water and drain pasta. Return cooked pasta to pot, off heat, and toss with 1 tsp olive oil to prevent sticking. (4-serving meal: reserve 2 cups pasta water, use 2 tsp olive oil) 2 Cook the asparagus Heat 1 tbsp olive oil in large nonstick skillet over medium-low heat. Add shallot and cook until softened and slightly browned, 3 to 4 minutes. Add garlic, just half the jalapeño, asparagus, and oregano and cook, stirring occasionally, until jalapeño is softened, 3 to 6 minutes. Stir in cooked pasta, corn, parmesan, butter, just half the basil, lemon zest, as much lemon juice as you'd like, and reserved pasta water and cook until butter is melted and liquid is reduced, 3 to 5 minutes. Season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil) (TIP: Add more jalapeño if you prefer more spice.) 3 Serve Divide lemon-basil mafaldine with asparagus and corn between bowls and sprinkle with remaining basil. Mangia!

Greek Summer Pilaf-- Bean Marinade

This was a purple carrot recipe--I forgot to record any of hte ones from the last box from Molly. -Quinoa (I'd replace this with rice pilaf) -roasted carrots-- I'd just roast the baby carrots instead of grilling it -BEAN MARINADE: can cannellini beans drained and rinse, dill, 2 scallions, 1 lemon juiced, 1 tbsps olive oil and a pinch of salt and pepper -then it also had dolmas mixed in with the pilaf -topped with dried cherries, 1 tsp sumac, and 1/4 cup vegan tzatziki INGREDIENTS 3/4 cup white quinoa 2 carrots, scrubbed and cut in half lengthwise 13.4 oz cannellini beans, drained and rinsed 0.25 oz dill, fronds chopped 2 scallions, trimmed and thinly sliced 1 lemon, half juiced and half cut into wedges 4 oz stuffed grape leaves (dolmas), roughly chopped 1/3 cup dried tart cherries, roughly chopped 1 tsp ground sumac 1/4 cup vegan tzatziki 5 tsp olive oil* Salt and pepper* *Not included Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided. For full ingredient list, see Nutrition. Allergens: N/A Tools: Grill, Small saucepan with lid Cook Time 2 Servings | 45 min 4 Servings | 55 min Nutrition (per serving) CALORIES810 FAT27g CARBOHYDRATES117g PROTEIN23g View Full Nutrition Label Share this Recipe: X Get Recipes Delivered INSTRUCTIONS 1 Prep the grill and cook the quinoa Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Combine quinoa, 1¼ cups water, and a pinch of salt in small saucepan over high heat. Bring to a boil, cover, reduce heat to low, and cook until spirals burst and water is absorbed, 8 to 10 minutes. (4-serving meal: use 2½ cups water) 2 Grill the carrots Clean and oil cooking grate. Combine carrots, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl and toss to coat. Arrange carrots, cut side down, on grill and reduce heat to low. Cover and grill until tender and slightly charred, 8 to 12 minutes per side. (4-serving meal: use 4 tsp olive oil) (TIP: You can also roast the carrots at 425°F for 15 to 18 minutes.) 3 Marinate the beans and finish the pilaf Stir together cannellini beans, dill, scallions, lemon juice, 1 tbsp olive oil, and a pinch of salt and pepper in medium bowl. Gently stir stuffed grape leaves into cooked quinoa and season to taste with salt and pepper. (4-serving meal: use 2 tbsp olive oil) 4 Serve Divide Greek summer pilaf with dolmas between bowls and top with marinated beans and grilled carrots. Sprinkle with cherries and sumac. Serve with lemon wedges and tzatziki. Καλή όρεξη!

Simple spring salad

https://www.loveandlemons.com/spring-salad/#wprm-recipe-container-47647 not worth all of the effort, but the asparagus and peas were a great idea. it was yummy

Instant pot lima beans

By god this was awful https://themillerskitchen.com/instant-pot-lima-beans/

Keeper: white-beans-with-mushrooms-and-marinara/

https://www.budgetbytes.com/white-beans-with-mushrooms-and-marinara/ Sooooo easy and its yummy I used the spicy marinara from prego and yum

Low Fodmap salsa

https://rachelpaulsfood.com/sassy-low-fodmap-salsa-recipe-gluten-free-vegan/ I used the chili and tomato rotel

Black Bean Salad

https://theplantbasedschool.com/black-bean-salad/#wprm-recipe-container-51546

KEEPER: so easy instant pot black beans--my own recipe

Take a bag of black beans (2 cups) and put it in the instant pot with 6 cups of broth- put it on high for 20-25 minutes in the instant pot, then natural release 30+minutes Broth I used: 6 cups vegetable broth (better than bouillion roasted veg) 3 Tbsp soy sauce ($0.06) 1 tbsp toasted sesame oil ($0.06) 1 tspish vegetarian oyster suace

10 minute tofu

https://sarahsvegankitchen.com/recipes/chili-garlic-silken-tofu/ Good and really is 10 minutes

Keeper: Easy Dumpling Soup - steal the broth

https://www.budgetbytes.com/easy-dumpling-soup/ First time it was mediocre and not worth it used different dumplings the second time-- the discount outlet korean ones-- and these stayed together which made it worth it. So easy to make and it's homemade soup 2 cups vegetable broth* ($0.24) 1 Tbsp soy sauce ($0.06) 1 tsp toasted sesame oil ($0.06) 1/4 tsp fish sauce, optional ($0.02) -- used 1 tsp of the veg oyster sauce 1 green onion, thinly sliced, white and green parts separated ($0.11) 10 frozen dumplings** ($2.00) 1/2 cup fresh spinach*** ($0.15) Garnishes, optional 1/2 tsp sesame seeds ($0.03) 1 Tbsp Sichuan Chili Crisp ($0.3 Combine the vegetable broth, soy sauce, toasted sesame oil, and the white parts of a sliced green onion in a medium-sized pot. (If using, also add the fish sauce, pre-cooked proteins or tofu, and any fresh or frozen vegetables that need time to soften.) Bring the broth up to a boil on medium-high heat. Once boiling, add the dumplings. Cover the pot and allow the soup to come back up to a boil. Boil the dumplings for about 2 minutes or until they are cooked through. (Consult package directions.) Turn off the heat and stir in the green parts of the sliced green onion and a handful of spinach. Split the soup into 2 serving bowls and top with any desired condiments.

Arugula Salad

https://www.wellplated.com/anytime-arugula-salad/ Quite yummy

Blondies Recipe

https://sugarspunrun.com/blondies-recipe/ Made with Jamie and Robin. It was not good

Carmelized onion dal

https://www.veganricha.com/caramelized-onion-dal/ I substituted a lot and it still came out good This was delicious, but it tastes a lot better fresh

Keeper: Greek salad easy yummy dressing

https://www.loveandlemons.com/greek-salad/

Leftovers Tomato Sauce

Had leftover tomato puree Started with butter, added mushrooms nad onion and a spalsh of balsamic vinegar. Let cook with italian seasoning. Added tomato puree with tsp of corn starch added spinach and more italian seasoning, salt and spalsh of soy sauce for some reason. Added some bell peppers at the end so didn't get too soft.

Butter Chickpeas

https://www.veganricha.com/butter-chickpeas-1-pan-30-min/#recipe Super effortless

Keeper: Mom's spinach lasagna

https://www.dinneratthezoo.com/spinach-lasagna/ -more sauce: used one extra cup (more than that prob-she didn't measure) because of no boil noodles. Spicy marina and regular sauce alternated -more cheese: two cups on the cheese

Keeper: Weeknight Taco or Taco Salad NIght

Make the taco beans that are fast from the can and then do a free for all. Way easier.

Keeper: Taco Beans

So fast and better than just the can and Molly could have it if I made the taco seasoning myself https://foodlove.com/best-ever-mexican-black-beans/ 2 tablespoons olive oil 2 teaspoons minced garlic 2 teaspoons taco seasoning 1/2 teaspoon onion powder 2 15.5 oz cans black beans rinsed and drained 5.5 fluid ounces about 2/3 cup tomato juice 1/2 teaspoon salt 1/4 cup fresh chopped cilantro INSTRUCTIONS In a non-stick skillet, over medium heat, heat olive oil, garlic, taco seasoning, and onion powder for 2-3 minutes. Add black beans, tomato juice, and salt and stir until combined. Let beans cook, stirring occasionally, for 8-10 minutes, or until most of the liquid has evaporated. Remove from heat, stir in cilantro, and serve immediately