Chicken Soup with Yellow Lentils

   4 servings
1 whole chicken, cut up (marinate overnight in lemon juice if you have time)
2 tablespoons olive oil
1 medium onion, chopped
1 can crushed tomatoes
3 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
½ cup yellow lentils, soaked overnight
4 cups chicken stock
½ head medium cabbage, chopped or ½ lb spinach
4 cloves garlic, minced
   1. Heat a large pot over medium heat and add olive oil. Place chicken in pot and brown each side for 5 minutes. Remove and set aside.
   2. Place onions in the pot and sauté for 4-5 minutes. Add the tomatoes and sauté for another 5-10 minutes. Add both vinegars, lentils, stock and chicken. Simmer for 1 hour on low heat.
   3. Remove chicken and take off skin and bones. Then return the chicken to the pot.
   4. Add the cabbage and cook for 15 minutes. Add the garlic and spinach (if using). Cook for another 10 minutes.
   5. Serve over brown rice or alone with some parmesan cheese sprinkled on top.

Bass with Avocado Sauce

   4 servings
1 small ripe avocado, coarsely chopped
1/4 cup heavy cream
1 tablespoon lime juice
1 clove garlic, minced
1 dash hot sauce
2 tablespoons lemon juice
1 tablespoon light soy sauce
1 teaspoon lemon rind, grated
1 teaspoon Dijon mustard
16 ounces bass fillets
1/3 cup pork rinds, crushed
Vegetable cooking spray
   Combine the first 5 ingredients in a blender; cover and process until smooth. Set mixture aside. Combine lemon juice and next 3 ingredients in a shallow dish; dip fillets in lemon juice mixture and dredge in bread crumbs. Place on a baking sheet coated with cooking spray. Bake at 450 degrees F for 7 minutes; turn fillets over and bake an additional 7 minutes or until fish flakes easily when tested with a fork. Transfer fillets to a serving platter, and top with avocado sauce.
   Alternate Fish: jumbo cod, orange roughy, grouper.

Moussaka

   5 servings
2 eggplants, sliced
2 tablespoons butter
1 pound ground lamb (grass-fed) (PT), or ground chicken (CT)
1 large onion, chopped
1 jalapeno pepper, chopped
1 tablespoon tomato paste
1 teaspoon cumin
½ teaspoon cinnamon
2 tablespoons chopped parsley
¼ cup red wine
¼ cup water
1 egg, beaten
¼ cup Gruyere cheese, grated
¼ cup bread crumbs from spelt or other wheat-free bread
3 tablespoons butter
3 tablespoons flour
1½ cups warm milk
2 egg yolks
   1. Slice eggplant into ½ inch slices; salt, cover and set aside. Melt butter and sauté the lamb until browned. Add onion, jalapeno, tomato paste, cumin, cinnamon, parsley, wine and water.
   2. Simmer until liquid is absorbed. Stir in egg, cheese, and half the bread crumbs. Preheat oven to 350°F.
   3. To prepare sauce, melt 3 tablespoons butter on low heat. Add flour, stir, and remove from heat. Stir in milk - return to heat. Cook sauce till thick, add salt, and pepper. Combine egg yolks with a little of the sauce and then stir into the rest of the sauce mixture. Cook for 2 minutes on low heat.
   4. Brown eggplant slices on both sides in hot oil. Grease casserole dish. Sprinkle bottom with remaining bread crumbs, cover with layer of eggplant, then a layer of meat. Keep going until all is used. Finish with eggplant and cover with sauce, sprinkle with grated cheese and bake for 1 hour at 350°F.

Cabbage Crunch

   6 servings
½ head red cabbage, chopped finely
½ head white cabbage, chopped finely
½ red onion, chopped
½ cup chopped cilantro
½ jalapeno pepper, minced (optional)
   Dressing
1 teaspoon gomasio (ground sesame with salt)
1 cup almond butter
½ cup cilantro, chopped
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
½ jalapeno pepper, chopped (optional)
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon seasoned rice vinegar
1 cup olive oil
1 tablespoon white miso paste* (optional)
   1. Mix the cabbage with the chopped onions. Add cilantro and jalapeno.
   2. Place all the dressing ingredients into a food processor and blend briefly. Mix into salad mix and serve.