ngredients 8 bone-in chicken thighs or breasts if you prefer 2 tablespoons olive oil 1/2 cup pomegranate molasses 1/3 cup pomegranate juice 1/4 cup honey 1 tablespoon balsamic vinegar 1 lemon juiced 4 cloves garlic finely grated handful pomegranate seeds handful parsley kosher salt to taste pepper to taste Instructions Pre-heat oven to 400. Pat chicken dry with a paper towel, season with salt and let sit while you make the marinade (up to 30 min is ideal). Whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic, lemon and garlic. Pour marinade over chicken, either in a bowl, glass Tupperware, or resealable plastic bag. Spread the marinade around so all the chicken is evenly coated and let sit at least 30min and up to over night in the fridge. To cook, place chicken skin side up in a roasting dish, then pour the marinade over the meat. The marinade should generously cover the bottom of the pan. Cook until the chicken is tender at the bone and a meat or instant read thermometer reaches 165 when inserted inserted in the thickest part (about 25 minutes for breasts and 45 for thighs. If using both light and dark meat, remove the breasts while the thighs keep cooking then return the breasts to the pan in the oven once the thighs are done. Crank the oven to 450 and let the sauce reduce and the skin get dark brown and crispy, about 12 min longer. Brush the chicken with the marinade from the pan every 3-4 minutes to glaze them. Serve warm and garnish with pomegranate seeds and chopped parsley. Cover and refrigerate leftovers for up to 3 days.

Chicken/Red lentils. slow cooker

Yield:8 servings 6tablespoons extra-virgin olive oil 4large onions, thinly sliced 12garlic cloves, thinly sliced 2pound boneless, skinless chicken tenders] 2 cups red lentils, rinsed 2 teaspoon ground turmeric Salt and freshly ground black pepper 2 cup finely chopped mix of parsley and mint 2cup plain full-fat regular or Greek yogurt 4tablespoons fresh lemon juice (from 1 large lemon) Preparation Step 1 Heat oil in a large pot over medium-high. Add the onions and cook, stirring often, until deeply charred around the edges and tender, 10 to 12 minutes. Add the garlic and cook, stirring often, until softened, 2 to 3 minutes. Step 2 Add the chicken, lentils and turmeric, and season generously with salt and lots of pepper. Toss everything a few times so that the turmeric can coat the other ingredients. Step 3 Pour in 8 cups water, turn the heat to high and bring to a boil. Then, adjust heat to medium-low and cook, stirring occasionally, until the lentils have split and collapsed into the broth in a golden mush and the chicken is cooked through, 20 to 25 minutes. keep warm in crock pot before serving add herbs spoon on lemony yogurt

Crock Pot Chicken Marbella

Prep Time 30 min Cook Time 4 hours Yield 6 servings Ingredients 1 cup pitted green olives, divided 1 cup pitted dried plums (prunes), divided 2 tablespoons dried oregano 2 tablespoons brown sugar 2 tablespoons capers, drained 2 tablespoons olive oil 4 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon pepper 2 lbs chicken breast filets 1/4 cup reduced-sodium chicken broth 1 tablespoon minced fresh parsley 1 tablespoon white wine 1 tablespoon vinegar Hot cooked couscous Directions Place 1/2 cup olives, 1/2 cup dried plums, oregano, brown sugar, capers, oil, garlic, salt and pepper in a food processor; process until smooth. Transfer mixture to a 4-qt. slow cooker. Place chicken in slow cooker. Cook, covered, on low 4-5 hours or until chicken is tender. Advertisement Chop remaining olives and dried plums. Remove chicken from slow cooker; keep warm. Stir chicken broth, parsley, wine, lemon juice and remaining olives and plums into olive mixture. Serve with chicken and sour dough croutons

lemon baked tofu

Cut the tofu into 1 cm thick rectangles. Place them between two tea towels and press to remove the excess moisture. Cut diagonal slits across the top and bottom of the tofu for better absorption of the marinade. Combine the lemon juice and zest, Italian herbs seasoning, lemon myrtle (if using), baby capers and brine, minced garlic, olive oil, salt, and pepper. Add the tofu to this marinade, ensuring it’s well coated. Let it marinate for at least 30 minutes to absorb the flavors. Preheat your oven to 400F/200C. Arrange the tofu pieces on a baking tray and drizzle half of the remaining marinade over them. Bake the tofu for 15 minutes. Then, flip the pieces over, brush them with the rest of the marinade, and bake for another 15 minutes. Your Herby Lemon Tofu is ready to enjoy!

Avocado hummus on sweet potato toast

Sweet Potato Toast 1 large sweet potato 2 tbsp olive oil 1 dash sea salt flakes Avocado Dip 1 avocado ½ cup chickpeas cooked ⅓ cup lemon juice ¼ tsp sea salt flakes 1 tsp ground cumin 1 small garlic clove peeled 1 tbsp tahini Toppings 10 cherry tomatoes diced 2 tbsp red onion finely chopped 1 tsp olive oil 3 tbsp chopped parsley chopped ½ tsp chilli flakes Instructions Preheat the oven to 200°C (390°F). Cut the sweet potatoes into 1cm thick slices. On a large baking tray, lined with baking paper, spread the sweet potatoes. Rub both sides with the 2 tbsp of olive oil and a dash of salt. Bake for 30 minutes, flipping halfway. While the sweet potatoes are baking, prepare the avocado dip. Add the avocado, chickpeas, lemon juice, salt, cumin, garlic, and tahini to a food processor. Process the mixture until it becomes smooth. Keep in the fridge until ready to serve. In a separate bowl, combine the diced cherry tomatoes, finely chopped red onions, parsley, chili flakes, and olive oil. Once the sweet potato slices are done, top them with the smooth avocado hummus, followed by the chopped tomato mix. Enjoy! Nutritional Information - Per Serving Calories 102kcal | Carbohydrates 11g | Protein 2g | Fat 6g | Sodium 131mg | Fiber 3g | Vitamin A 237IU | Vitamin C 17mg | Calcium 29mg | Iron 0.9mg Avocado Hummus on Sweet Potato Toast https://plantbaes.com/avocado-hummus-on-sweet-potato-toast/

Lemon, ground turkey, white beans and greens

Lemony White Bean Soup With Turkey and Greens By Melissa Clark Lemony White Bean Soup With Turkey and Greens Con Poulos for The New York Times. Food Stylist: Jerrie-Joy Redman-Lloyd. Total Time 45 minutes Rating 5 (13,208) Notes Read 1482 community notes Bright with lemon and herbs, and packed with hearty greens, this highly adaptable soup can be either light and brothy or thick and stewlike, depending on your preference. Smashing some of the beans to release their starch will give you a thicker soup that’s almost worthy of a fork. To keep it on the brothy side, add a little more liquid and leave the beans intact. Either way, it’s a warming, piquant, one-pot meal that’s perfect for winter. Featured in: This Spicy White Bean Soup Is a Poem in a Pot Saved Give Advertisement SKIP ADVERTISEMENT Ingredients Yield: 4 servings 3tablespoons olive oil 1large onion, diced 1large carrot, diced 1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens 1tablespoon tomato paste ¾teaspoon ground cumin, plus more to taste ⅛teaspoon red-pepper flakes, plus more to taste ½pound ground turkey 3garlic cloves, minced 1tablespoon finely grated fresh ginger 1teaspoon kosher salt, plus more to taste 1quart chicken stock 2(15-ounce) cans white beans, drained and rinsed 1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination Fresh lemon juice, to taste Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Add ingredients to your Grocery List Ingredient Substitution Guide Nutritional Information Preparation Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes. Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside. Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes. Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup. Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.) Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

WARM SHEET PAN SALAD NICOISE

INGREDIENTS Yield:4 servings • 1pound baby Yukon Gold potatoes, halved • 2large eggs • 1teaspoon minced garlic (about 1 clove) • 6ounces asparagus or green beans (poached briefly in microwave) • 1½cups cherry tomatoes • ½cup pitted olives, preferably Kalamata • 4(6-ounce) center-cut, skin-on salmon fillets • 5ounces tender salad greens, like baby red and green leaf lettuce PREPARATION 1. Step 1 Heat the oven to 400 degrees and place a rack near the top of the oven. Place the potatoes on a sheet pan, add 1 tsp olive oil, ½ teaspoon salt and ½ teaspoon pepper and toss. Arrange the potatoes so the cut sides are facing down and roast for 20 minutes. 2. Step 2 While the potatoes roast, fill a medium saucepan with water and bring to a boil. Add the eggs and cook over medium heat for exactly 6 minutes. Remove the eggs, and when they are cool enough to handle, peel and quarter them. 3. Step 3 Make the dressing(see below). 4. Step 4 Add the green vegetables, tomatoes and olives to the sheet pan with the potatoes, Using tongs, toss well, then move the vegetables to the sides to create space in the center of the sheet pan. Pat the salmon fillets dry with a paper towel and place them, skin-side down, in the center of the sheet pan. 5. Step 5 Brush fillets with a little dressing(see below)Roast on the top rack in the oven for 10 minutes. Turn the broiler to high and broil for 2 to 3 minutes to lightly brown the salmon. (If you don’t have a broiler, roast salmon for an additional 2 to 3 minutes instead.) The salmon should flake easily and be just cooked in the center. 6. Step 6 Add the greens to the large bowl with the dressing, and toss gently. Place greens on a large platter, leaving a narrow border at the platter's edges. Place the salmon fillets in the middle of the platter, then arrange the roasted vegetables and eggs around them. serve. DRESSING: ▢1 large shallot minced • ▢1 clove garlic grated or paste • ▢3 tablespoons sherry vinegar • ▢1 tablespoons warm water • ▢2 teaspoons Dijon mustard • ▢1 teaspoon honey • ▢1/2 teaspoon dried thyme • ▢1/2 cup extra virgin olive oil • ▢1 teaspoon salt • ▢1/2 teaspoon ground black pepper