Ingredients 

Serves: 8 

380g red lentils

1 large onion, diced

1 tablespoon Olive oil

2 tablespoons curry paste, such as Pataks

1 tablespoon curry powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon chilli powder

1 teaspoon salt

1 teaspoon caster sugar

1 clove garlic, minced

1 teaspoon minced root ginger

1 (400g) jar passata

Cooking instructions 

Wash the lentils in cold water until the water runs clear (this is very important or the lentils will lose texture). 

Put the lentils in a pot with water to cover, and simmer covered until lentils are tender (add more water if necessary).

While the lentils are cooking: In a large frying pan or saucepan, caramelise the onion in vegetable oil.

While the onions are cooking, combine the curry paste, curry powder, turmeric, cumin, chilli powder, salt, sugar, garlic and ginger in a mixing bowl. Mix well. 

When the onions are cooked, add the curry mixture to the onions and cook over a high heat stirring constantly for 1 to 2 minutes.

Stir in the passata and reduce heat, allow the curry base to simmer until the lentils are ready.

When the lentils are tender, drain them briefly (they should have absorbed most of the water but you don't want the curry to be too wet). 

Mix the curry base into the lentils and serve immediately.

Ingredients

1 medium eggplant (about 1 lb.)

2 tablespoons canola oil, divided

2 medium onions, thinly sliced

3 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon onion powder

1 teaspoon ground cumin1 (28 ounce) can no-salt-added diced tomatoes

Muir Glen Organic Diced Tomatoes Fire Roasted

2 (15 ounce) cans no-salt-added black beans, rinsed

2 (4.5 ounce) cans mild green chiles¼ cup chopped fresh cilantro

10 corn tortillas, quartered

1 cup shredded extra-sharp Cheddar cheese

Cooking instructions 

Preheat oven to 375°F. 

Coat a large rimmed baking sheet and two 8-inch-square baking dishes with cooking spray. 

Peel the eggplant; slice into ¼-inch-thick rounds. Halve the rounds (or quarter, if large). 

Arrange in a single layer on the prepared baking sheet; brush 1 Tbsp. oil over the eggplant. 

Bake, turning once, until the eggplant is just beginning to brown on the edges, 10 to 15 minutes. 

Let cool. Heat the remaining 1 Tbsp. oil in a large nonstick skillet over medium-high heat. 

Add onions and cook, stirring, until soft, about 10 minutes. 

Add garlic, chili powder, oregano, onion powder, and cumin; continue cooking just until fragrant, about 30 seconds.

Stir in tomatoes, beans, chiles, and cilantro. 

Set aside. 

To assemble the casseroles: Cover the bottom of each baking dish with ¼ of the tortilla pieces. 

Spread 1 cup of the tomato-bean mixture over the tortillas, then sprinkle each with ¼ cup Cheddar. 

Top each with a layer of ½ of the eggplant pieces, then layer each with 1 cup of the tomato-bean mixture. 

Divide the remaining tortilla pieces and remaining tomato-bean mixture between the casseroles, then sprinkle each with ¼ cup Cheddar. 

Cover both dishes with foil. 

Label and freeze one casserole for up to 1 month. 

Bake the remaining casserole until bubbling, about 30 minutes. 

Uncover and continue baking until the cheese is lightly browned, about 10 minutes more. 

Let stand for 5 minutes before cutting.

To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 4). 

To cook from frozen: Thaw overnight in the refrigerator, then bake as directed in Steps 5-6.

Equipment: Two 8-inch-square baking dishes or foil pans

Ingredients

1 medium serrano pepper, cut into thirds

4 large cloves garlic

1 2-inch piece fresh ginger, peeled and coarsely chopped

1 medium yellow onion, chopped (1-inch)

6 tablespoons canola oil or grapeseed oil

2 teaspoons ground coriander

2 teaspoons ground cumin½ teaspoon ground turmeric

2¼ cups no-salt-added diced tomatoes with their juice.

¾ teaspoon kosher salt

2 15-ounce cans chickpeas, rinsed

2 teaspoons garam masala

Fresh cilantro for garnish

Cooking instructions 

Pulse serrano, garlic and ginger in a food processor until minced. 

Scrape down the sides and pulse again. Add onion; pulse until finely chopped, but not watery. 

Heat oil in a large saucepan over medium-high heat. 

Add the onion mixture and cook, stirring occasionally, until softened, 3 to 5 minutes. 

Add coriander, cumin and turmeric and cook, stirring, for 2 minutes. 

Pulse tomatoes in the food processor until finely chopped. 

Add to the pan along with salt. Reduce heat to maintain a simmer and cook, stirring occasionally, for 4 minutes. 

Add chickpeas and garam masala, reduce heat to a gentle simmer, cover and cook, stirring occasionally, for 5 minutes more. 

Serve topped with cilantro, if desired.

Ingredients

1 (7 ounce) jar roasted red peppers, rinsed

¼ cup slivered almonds

4 tablespoons extra-virgin olive oil, divided

1 small clove garlic, minced

1 teaspoon paprika

½ teaspoon ground cumin

¼ teaspoon crushed red pepper (optional)

2 cups cooked quinoa

¼ cup Kalamata olives, chopped

¼ cup finely chopped red onion

1 (15 ounce) can chickpeas, rinsed

1 cup diced cucumber

Loose Regular Green Cucumbers 

¼ cup crumbled feta cheese

2 tablespoons finely chopped fresh parsley

Cooking instructions 

Place peppers, almonds, 2 tablespoons oil, garlic, paprika, cumin and crushed red pepper (if using) in a mini food processor. 

Puree until fairly smooth. Combine quinoa, olives, red onion and the remaining 2 tablespoons oil in a medium bowl. 

To serve, divide the quinoa mixture among 4 bowls and top with equal amounts of the chickpeas, cucumber and the red pepper sauce. 

Sprinkle with feta and parsley.

To make ahead: Prepare red pepper sauce (Step 1) and quinoa (Step 2); refrigerate in separate containers.

Assemble just before serving.