#Salt

1. Brown meat in skilet until almost done. Add onions and cook until tender.
2. Add remaining ingredients except cheese. Stir to combine and bring to boil.
3. Reduce heat, cover and cook until pasta is tender (~10 minutes).
4. Remove from heat and stir in cheese. Let sit to thicken and adjust seasoning if necessary. Enjoy!

1. Heat oven to 425 F
2. Put all ingredients in bowl (except 2 tbsp of oil) and stir until all ingredients leave side of bowl.
3. Knead 10 imes and divide.
4. Roll each into 13" circles, place on pan and turn edge 1/2" and pinch.
5. Brush with remaining oil.
6. Bake 20-25 minutes.

1. Mix first eight ingredients (marmalade, balsalmic vinegar, water, dijon mustard, garlic, pepper, salt, and olive oil) in bowl.
2. Put spinach in large bowl, and add ideally 5+ of the remaining optional ingredients. Serve.

Packed with plant-based protein, completely filling, and loaded with flavor, this easy chickpea curry with coconut milk is sure to hit the spot!

1. Preheat oven to 350 F. Line muffin tin with paper cups. In medium bowl, mix first 4 ingredients, then stir in chocolate chips.
2. In large bowl, mix flour, sugar, cocoa, baking soda and salt. Make a well and add water, oil, vinegar and vanilla. Mix well.
3. Fill tins 1/3 full with batter and top with dollop of cream cheese mixture.
4. Bake for 25-30 minutes.

1. In a blender, chop the garlic. Pour drained garbanzo into blender, keep 1 tbsp for garnish.
2. Place lemon juice, tahini, oil, chopped garlic, and salt in blender. Blend until creamy and well-mixed.
3. Add liquid from garbanzo beans in 1 tbsp increments if necessary.
4. Serve topped with pepper and garbanzo beans.

1. In saucepan melt butter, cook garlic for 1 min. Add flour, thyme, salt, and pepper; cook, stirring for 1 minute.
2. Gradually whisk in milk; cook, whisking constantly until boiling and thickened.
3. Peel and slice potatoes. Place 1/3 in casserole dish; spread 1/2 onion overtop. Repeat layers.
4. Arrange remaining potatoes on top. Pour sauce over using knife to ease sauce between layers.
5. Bake at 350 F for 1 hour, covered.
6. Uncover and bake for another 30 minutes. Serve.

1. Saute onion, celery and carrots.
2. Add squash, stock, salt, pepper, and thyme. Bring to boil then let simmer until squash is soft.
3. Use immersion blender to puree. Serve.

1. Preheat oven to 350 F. Sift first 4 ingredients together.
2. In large bowl, cream butter, brown sugar, and white sugar. Beat in vanilla pudding mix. Stir in eggs and vanilla. Blend in flour mixture. Stir in chocolate chips. Drop rounded cookies onto ungreased cookie sheet.
3. Bake 10 to 12 minutes (until edges are golden brown)

1. Pour the water into an electric kettle. Place the butter into a medium saucepan and set over high high. Gently jiggle until the bubbling ceases and the butter just begins to brown.
2. Flip on the electric kettle. Add the rice and salt to the saucepan and stir constantly until the kettle clicks off or the rice begins to brown, whichever comes first.
3. Carefully add the water to the pan, stir and cover with a lid. Decrease the heat to low and cook for 20 minutes.
4. Remove from the heat, let stand fr 5 minutes, and uncover. Fluff with a fork and serve.