Episode 1 - Hosts Tommy Klauber and Heather Hackett-Kaufman prep meals for the week

Eggplant Caponata

- Begin with a dry non-stick pan on medium-low heat

- Toast 1/2 tsp fennel seeds and 1/2 tsp dried oregano for about 10 seconds, just until you can smell them open up.

- Add about 3 small onions - chopped

- Cook those for about 8 minutes until fully cooked (translucent)

- Add 3 cloves of garlic, let cook for another minute

- Add the eggplant - (We cut 3 medium eggplant into 1” cubes, put them in a colander with 1 tbsp salt, and let them drain for about 30 minutes.)

- 1 medium box Pomi chopped tomatoes

- Cover and put on low heat, stirring occasionally.

- Cook low and slow for 1-2 hours for best results.

- Add fresh basil and parsley when you’re finished. About 1/3 cup chopped of each. Note: This can also be made in a crockpot or slow cooker. (Just cook herbs for a few seconds beforehand.)

Serve the eggplant on top of the spaghetti squash. Optional…olives. Sliced olives are fantastic!

Spaghetti Squash

- 1 spaghetti squash, cut in half, seeds and insides removed

- Place on non-stick foil or a sheet of foil with a tiny bit of oil (just enough so it doesn’t stick)

- Cook at 425 degrees for about 45 minutes

- Remove from the skin carefully after cooling

- Sprinkle a little Kosher salt over the eggplant when you’re finished

Wilted Spinach

- Sauté - large box of spinach, but add spinach a handful at a time. Stirring constantly.

- Add spinach to a dry non-stick pan.

- Let the spinach cool before adding oil.

- Optional, a little salt, garlic, or tiny bit (1/2 tsp-ish) of extra virgin olive oil. The oil we used had chili peppers marinading in it.

Quinoa

- 4 cups water

- Let water come to a boil

- Add 2 cups dried quinoa

- Add 1/2 tsp bayleaf powder or 1 bay leaf

- Add 1 big tbsp turmeric

- Reduce heat and cook on low-medium until finished

For additional flavor, you can also replace the water with vegetable stock or mushroom stock, etc.

Lentil Salad

- 3 cans organic lentils - rinsed

- Diced yellow and red organic carrots (orange works just as well) - 4 large

- Diced cucumber - 1 large

- Onion - very finely chopped - 1 medium

- Chopped Garlic - 3 cloves

- Orange zest - 1tbsp

- Lemon juice - from 1.5 lemons

- Fresh cilantro - chopped - 1/4 cup

- Fresh mint - chopped - about 10-15 leaves

- Optional - organic olive oil (first press, if possible) - about 1/8 cup drizzled on top

- Kosher salt - 1tbsp

Side note…I wanted a little more orange flavor, so I added juice from one orange. I also added a little guacamole on top when I served it in a bowl. It was fantastic!

Minted fresh fruit

- Strawberries

- Raspberries

- Blueberries

- 1/2 lemon

- 10 fresh mint leaves

- 1 tbsp-ish honey