HEalthy Hustle x Craft and Savor

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people back around the dinner table.
 Craft and Savor takes the prep out of home cooking.
We are working together to create healthier options for dinner! 

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Chicken and Butternut Squash Tagine with Cauliflower “Couscous”

Naturally sweet, mildly starchy butternut squash helps thicken this aromatic stew and minced cauliflower takes the place of couscous for a hearty dinner that will keep you warm throughout the colder seasons.

 Serves 2
Time:  30 minutes
Equipment needs: skillet with lid and pot
Labels:  Paleo, Gluten-Free

2 skinless, boneless chicken thighs, cut into stew sized pieces (8 oz of 2x2” pieces)
1 teaspoon table salt for chicken
1/2 onion, minced (2/3 cup)
1/2 onion, minced (2/3 cup)
2 teaspoons tomato paste
mep NYC Ras El Hanout Spice Blend (1 7/8 teaspoon)
-1/4 teaspoon cinnamon
-1/4 teaspoon cumin
-1/4 teaspoon ground ginger
-1/4 teaspoon turmeric
-1/4 teaspoon paprika
1/4 teaspoon coriander
-1/8 teaspoon cayenne
-1/4 teaspoon ground black pepper

1/2 butternut squash, peeled, seeded, and cut into 1/2 inch cubes (2 cups, 11oz)
2 garlic cloves, minced (0.28 oz)
3 dates, pitted and chopped (0.78 oz)
1/2 preserved lemon, flesh discarded and peel sliced thin (0.42 oz)
1 cup low sodium chicken stock
2 tablespoons vegetable oil
1/2 cauliflower head, minced (10 oz)
¼ teaspoon table salt for cauliflower
4 tablespoons pomegranate seeds (1.7 oz)
2 tablespoons slivered almonds (0.6 oz)
2 tablespoons parsley leaves, plucked (0.06 oz)


For Tagine:

  1. Salt the chicken.

  2. Heat half the oil in large skillet over medium high heat until shimmering.

  3. Add chicken in a single layer and cook until browned on both sides, about 2-3 minutes per side.  Using tongs, lift chicken from skillet and transfer to a plate, leaving oil behind.  

  4. Add onion to skillet and continue cooking over medium high heat until liquid releases and onions turn translucent, about 2-3 minutes.  

  5. Add the tomato paste and spice blend and cook, stirring to combine, until fragrant, about 1 minutes.  

  6. Add squash and cook, stirring to combine, until squash is thoroughly coated in browned onion/tomato/spice paste, about 3 minutes.  

  7. Add garlic and cook until fragrant, about 1 minute.  

  8. Add reserved chicken pieces, dates, preserved lemon, and stock.  Stir, scraping bottom of the pan to release browned bits.

  9. Bring to a boil, reduce heat to medium, cover, and cook at a low boil, until squash is tender, chicken is cooked through, and sauce is starting to thicken, about 10 minutes.  

  10. Remove from heat and rest uncovered until “couscous” is ready to serve.  


For “Couscous”:

  1. While tagine is simmering, heat oil in a medium pot over medium heat.  

  2. Add cauliflower and salt and stir to coat. Cook, stirring occasionally, until tender, about 3-5 minutes.  Serve immediately topped with tagine and garnishes.

  3. To serve, spoon tagine over “couscous” and sprinkle with pomegranate seeds, almonds, and parsley.

Greek Salad with Shrimp and Quinoa

Greek chopped salad gets a hearty upgrade that won’t weigh you down with protein packed shrimp and quinoa.

mepNYC Greek Dressing
2 tablespoons lemon juice
1 tablespoon red wine vinegar
1 clove minced garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon Kosher Salt
1/4 teaspoon black pepper
1/4 teaspoon dry oregano
3 tablespoons olive oil

1/2 cup quinoa (3.2 oz)
1/2 teaspoon Kosher salt
12 ounces peeled, deveined shrimp
1/2 teaspoon sugar
1/2 teaspoon Kosher salt
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
13 garlic cloves, minced
3/4 cup cooked chickpeas (1/2 can, drained, rinsed, and patted dry)
3 ounces arugula

1/4 cup parsley leaves
2 tablespoons mint leaves
2 tablespoons dill leaves
1 cucumber, peeled, seeded, halved, and sliced thinly
1 cup cherry tomatoes, halved

1/4 red onion thinly sliced pole to pole (1.2 oz)
1/4 cup kalamata olives (about 12), sliced
2 ounces crumbled feta


1.     Mix ingredients for dressing.

2.     Bring to 1 cup of water to boil over high heat.

3.     Add quinoa and salt, reduce heat to low, cover, and bring to a simmer until tender and water is absorbed, about 15 minutes. *Proceed with Shrimp while simmering.*

4.     Meanwhile, sprinkle shrimp with salt and sugar for shrimp.

5.     Heat olive oil, garlic, and red pepper flakes in a large nonstick skillet over high heat until aromatic, about 1-2 minutes.  

6.     Add shrimp in a single layer and cook until golden on both sides, about 1-2 minutes per side.

7.     Transfer cooked shrimp to a large bowl with chickpeas, half of mepNYC Greek Dressing, and cooked quinoa, stirring to combine.

8.     Toss cucumber, tomato, onion, olives, arugula, parsley, mint, and dill with remaining half of dressing in a separate bowl.

9.     Serve cold salad around warm shrimp mixture and top with feta.

Sesame Zoodles with Stir-Fried Chicken
Kiss takeout and empty calories good bye with this fresh take on Chinese sesame noodle stirfry.  Spiralized zucchini stands in for noodles, making this the perfect gluten-free, grain-free post-workout meal.

1pound zucchini, spiralized
2 teaspoons Vegetable Oil, divided
12 oz chicken breast, trimmed, thinly sliced into bite-sized pieces
mepNYC Stir Fry Marinade
2 teaspoons tamari|
1 teaspoon honey

3 oz broccoli florets, cut into bite sized pieces
1 tablespoon toasted sesame oil
1/2 red bell pepper, julienned
2 garlic cloves, minced
1.5 teaspoons minced fresh ginger
1 scallion (white and green parts) thinly sliced on a bias
1 teaspoon sesame seeds
1/3 cup mepNYC Sesame Sauce

¼ cup tahini
2.5 tablespoons tamari
1 tablespoon rice vinegar
2 teaspoons grated ginger
1 teaspoon honey
½ teaspoon red pepper flakes
1 garlic clove, minced (ideally grated on microplane)


  1. Marinate chicken in mepNYC Stir Fry Marinade and let sit refrigerated for 1 hour, and up to 2 days.

  2. Mix mepNYC Sesame Sauce ingredients in small processor.

  3. Combine with sesame sauce with zoodles in a large bowl and set aside. *The natural water content of zucchini will thin the sauce to a liquid as the zucchini soaks up the flavor of the sauce.

  4. Heat half (1 teaspoon) of vegetable oil in a large nonstick skillet over medium high heat until just smoking. Add half of marinated chicken in single layer. Cook, without moving, for 1 minute. Continue to cook, turning occasionally, until spotty brown on both sides, about 1 minute longer. Transfer to bowl or platter. Repeat with remaining chicken and remaining half (1 teaspoon) of vegetable oil.

  5. Using the same skillet, add broccoli and 2 tablespoons of water.  Cover skillet and cook for 1 minute until bright green and just barely tender, stirring once halfway through cooking. Remove lid and add 1 tablespoon sesame oil, bell pepper, minced garlic and ginger and saute for 1 additional minute.

  6. Combine and mix broccoli mixture with zoodles and cooked chicken.

  7. To serve, lift zoodle mixture from bowl and transfer to serving plates or bowls, leaving excess sauce behind. Garnish with scallions and sesame seeds.



Salmon Yaki with Roasted Sesame Brussels Sprouts

Enjoy a dinner as delicious and satisfying as it is healthy and lean. Oven steamed salmon cooks alongside roasted brussels sprouts for a streamlined approach that minimizes both time and dirty dishes.

1/2 leek, julienned
1 carrot, julienned
2 (6-ounce) salmon fillets
mepNYC Yaki Sauce:
2 tablespoons sake
2 tablespoons mirin
2 tablespoons tamari

3/4 pound Brussels sprouts, trimmed and halved
2 teaspoons vegetable oil
1 teaspoon toasted sesame oil
1/2 teaspoon Kosher salt
1 tablespoon sesame seeds
2 lemon wedges

1.     Place rimmed baking sheet in oven and preheat to 450°.

2.     Meanwhile, working with 1 square at a time, press aluminum foil into bottom of bowl to shape into a bowl (see picture).

3.     Place shaped foil onto flat work surface.

4.     Divide leeks and carrots between foil bowls and top with salmon fillets.

5.     Evenly sprinkle each fillet with half of mepNYC Yaki Sauce.

6.     Gently bring the edges of foil together and twist/fold to seal, being sure to leave as much height as possible.

7.     Toss Brussels sprouts, oils, and salt together in bowl.  

8.     Using oven mitts or dry kitchen towel, remove hot baking sheet from oven. Working quickly, place foil packets in center of baking sheet and arrange Brussels sprouts in a single layer, cut side down, around foil packets.

9.     Return to oven and bake until sprouts are well-browned and tender (salmon will be cooked), about 10 minutes.

10.  To serve, carefully open foil packets. They will release steam, so open away from face!

11.  Using a spatula, gently place salmon and julienned vegetables on plates, reserving liquid.

12.  Return sprouts to bowl and toss with reserved liquid and sesame seeds.

13.  Serve immediately alongside salmon, passing lemon wedges.


Sesame Orange Chicken Salad

Classic Asian chicken salad gets a makeover with this fresher, healthier version that incorporates local greenhouse-grown Gotham Greens lettuce. Eating lean and sustainable never tasted so good.

mepNYC Sesame Orange Dressing

1 tablespoon orange juice
1 tablespoon rice vinegar
1 tablespoon tamari
2 teaspoons Thai red curry paste
1 tablespoon honey
1 tablespoons vegetable oil    
1 tablespoons sesame oil

1 cup carrot, julienned carrot
1 cup daikon, julienned daikon
1 cup red cabbage, thinly shaved
1 tablespoon vegetable oil
3 boneless skinless chicken thighs (4oz each)
mepNYC Satay Marinade

1 tablespoon Thai red curry paste
2 tablespoons tamari
1 tablespoon honey

1 cup (2.25 oz) Gotham Greens Blooming Brooklyn Iceberg
2 clementines, sectioned
2 tablespoons cilantro leaves, picked

2 tablespoons chopped roasted peanuts
1 tablespoon sesame seeds


1.     Mix mepNYC Satay Marinade and marinate chicken thighs. Let sit refrigerated for 1 hour and up to 2 days.

2.     Blend ingredients for mepNYC Sesame Orange Dressing except oils and then stream in oil until emulsified.

3.     Mix mepNYC Sesame Orange Dressing with carrot, daikon, and red cabbage and set aside in the fridge.

4.     Preheat vegetable oil over medium high heat.  Add the marinated chicken and cook until well browned and cooked through, about 5 minutes per side.  

5.     Set chicken on a cutting board to rest 5 minutes.

6.     Slice cooked chicken.

7.     Divide lettuce between plates, top with dressed vegetables, sliced chicken, clementines, cilantro, peanuts, and sesame seeds.

Cali-Mex Chicken Salad with Black Bean & Corn Relish and Baked Tortilla Strips, dressed with Avocado Salsa Verde

Satisfy your Mexican cravings at home without regret.  Oven baked tortilla strips and a creamy oil and dairy-free avocado dressing provide both crunch and richness without the usual empty calories. Smokey Achiote rubbed chicken packs all the grilled flavors of your favorite taqueria.

3 corn tortillas, cut into 1/2-inch wide strips
2 tablespoons vegetable oil, divided
1/4 teaspoon Kosher salt
4 boneless skinless chicken thighs
mepNYC Achiote Rub
3/4 teaspoon smoked paprika
1/2 teaspoon ground annatto
1/2 teaspoon garlic powder

1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon pepper

1/8 teaspoon cayenne

9 ounces Romaine lettuce hearts, sliced into 1-inch “ribbons”
1/2 cup, 4 oz mepNYC Avocado Salsa Verde: (recipe yields 11-12 ounces) pureed
6 oz tomatillos, stemmed and halved medium dice
1 Hass avocado
1/2 jalapeño pepper, stemmed and seeded
2 garlic cloves
½ bunch cilantro, stems and leaves
1 tablespoon lime juice

1/2 teaspoon salt
1 cup mepNYC Black Bean & Corn Relish
            6.5 ounces Roma tomatoes, diced
            7 ounces cooked black beans (from 1/2 can, drained, rinsed, and patted dry)
            1/2 jalapeno, minced
            2.4 ounce diced pepper (mix of poblano, yellow, and red bell pepper)
            3.5 ounces fresh corn kernels (from 1 ear or frozen)
            2 ounces radishes, thinly sliced and halved
           2.5 ounces red onion, minced

            1/2 teaspoon cumin seed
            1/4 teaspoon Kosher Salt
            3 tablespoons lime juice
2 ounces crumbled Cotija cheese


1.     Rub chicken thighs in mepNYC Achiote Rub and refrigerate at least 1 hour (and up to 2 days).

2.     Preheat oven to 425°.

3.     Spread tortilla strips on rimmed baking sheet; drizzle with half the vegetable oil (1 tablespoon) and toss until evenly coated.

4.     Bake until golden brown and crisped, 5 to 10 minutes, stirring halfway through baking time. Season strips lightly with salt and set aside until ready to serve.

5.     While tortilla strips are baking, preheat the remaining vegetable oil (1 tablespoon) in skillet on medium high until smoking.  Add chicken and cook until well browned and charred in spots on both sides, about 4-5 minutes per side.  Transfer chicken to cutting board and set aside to rest 2 to 5 minutes before slicing.

6.     Meanwhile toss romaine with mepNYC Avocado Salsa Verde.  Divide dressed romaine between serving plates, top with mepNYC Black Bean and Corn Relish, sliced chicken, cotija, and tortilla strips and serve immediately.

Butternut Squash Latkes and Spinach Salad with Maple Glazed Roast Cranberries and Onions

Serve your family a healthier take on a holiday favorite this season with these gluten-free latkes, packed with vitamins! This recipe yields 2 servings, yet can easily be multiplied for larger numbers.

1/2 cup fresh cranberries
1/4 red onion, sliced ¼” thick
1 thyme sprig
1/4 teaspoon Kosher salt
1 tablespoon maple syrup
1 tablespoon olive oil
2 ounces baby spinach
1 ounce blue cheese, crumbled
1/3 cup vegetable oil

1 egg
1 tablespoon cornstarch
3/4 teaspoon Kosher salt, plus more for sprinkling to taste
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon ground nutmeg
1 1/2 cups shredded butternut squash
6 sage leaves


  1. Preheat oven to 450°F.

  2. Toss cranberries, onion, thyme, Kosher salt for cranberries, maple syrup, and olive oil in a bowl to combine.

  3. Spread onto parchment lined sheet tray and bake until cranberries are slightly collapsed, about 15 minutes. After roasting, remove thyme sprig and toss hot cranberry mixture with spinach and blue cheese to wilt slightly. Set aside until ready to serve.

  4. While cranberry mixture is roasting, whisk egg with cornstarch, Kosher salt, pepper, onion powder, and nutmeg until smooth.  Add butternut squash and stir until just combined.

  5. Preheat vegetable oil in large skillet over medium high heat until shimmering, but not smoking.

  6. Add sage leaves and fry until color darkens, about 1 to 2 minutes. Using a slotted spoon or tongs, remove fried sage and set aside on paper towel lined plate. Season immediately with a pinch of salt to taste.  

  7. Working in batches, add 1/4 cup spoonfuls of butternut squash mixture to skillet and press into 1/2 inch thickness using a spatula.

  8. Cook until browned on both sides, 3 minutes per side. Place cooked latkes on paper towel lined plate with fried sage and sprinkle immediately with a pinch of salt to taste.  Serve latkes and sage immediately alongside salad.

Chicken Achiote with Red Cabbage and Cilantro “Pesto”

Not only is this plate paleo approved, but it’s also gluten-free. The charred chicken looks and tastes grilled thanks to a smokey rub and a blazing hot skillet. Be sure to skip washing the skillet before cooking the cabbage to add savory depth.

 4 skinless chicken thighs
mepNYC Achiote Rub
-¾ teaspoon smoked paprika
-½ teaspoon ground annatto
-½ teaspoon garlic powder
-½ teaspoon sugar
-½ teaspoon salt
-¼ teaspoon cumin
-¼ teaspoon pepper
-1/8 teaspoon cayenne

2 tablespoons vegetable oil, divided
8 oz cabbage, sliced
¼ onion, thinly sliced
¼ teaspoon salt

mepNYC Cilantro Pesto
-½ bunch cilantro
-¼ teaspoon Kosher salt
-1 ½ tablespoon lemon juice
-½  garlic clove, roughly chopped
-1 ½ tablespoon olive oil

1.     Rub chicken thighs with Achiote Rub and let stand in the refrigerator for at least 1 hour, and ideally overnight.

2.     Preheat 1 tablespoon oil in skillet on medium high until smoking.  Add chicken and cook until well browned and charred in spots on both sides, about 4-5 minutes per side.  Transfer chicken to plate and set aside.

3.     Return skillet to medium high heat and add remaining tablespoon oil followed by cabbage, onion, and salt.  Cook until cabbage is wilted and charred in spots, stirring occasionally, about 10 minutes.  

4.     While cabbage is cooking, place ingredients for mepNYC Cilantro Pesto in the base of a small food processor or blender and mix until well incorporated.

5.     When cabbage is cooked, serve immediately with chicken and mepNYC Cilantro Pesto.


Sesame Crusted Salmon with Moroccan Spice Roasted Carrots

Warm spices like cumin and paprika play deliciously off the sweetness of the carrots, while the toasty sesame crust keeps the salmon moist and flavorful, making this exotic dinner combo a healthy and satisfying one-tray wonder!

12 ounces carrots, peeled, cut into large bite-size pieces
1 tablespoon olive oil
mepNYC Moroccan Spice Blend

-½ teaspoon Kosher salt
-¼ teaspoon ground black pepper
-½ teaspoon sweet paprika

-¼ teaspoon ground cumin
-⅛ teaspoon cayenne
2 salmon filets (6-oz each)

½ teaspoon Kosher salt for Salmon
3 tablespoons black sesame seeds
mepNYC Cilantro Chimichurri
-½ bunch cilantro (1.375 oz)

-¼ teaspoon Kosher salt
-1 ½ tablespoon lemon juice
-1/2 garlic clove
-1 ½ tablespoon olive oil


  1. Preheat oven to 425°.

  2. In large bowl, combine carrots with oil and mepNYC Moroccan Spice Blend; toss to coat.

  3. Transfer carrots to parchment-lined rimmed baking sheet and spread in single layer.

  4. Cover baking sheet tightly with foil and cook for 15 minutes.

  5. Meanwhile, place salmon filets on a plate and season all over with salt. Sprinkle salmon with sesame seeds and press lightly to adhere to the top and sides of salmon.

  6. Remove foil from carrots and add salmon, sesame crusted side up, to baking sheet.

  7. Return to oven and bake, until carrots are well browned and tender, and salmon is cooked through, 15 minutes.

  8. While the salmon is cooking, place cilantro, salt, lemon, garlic and olive oil in a food processor or blender and process until well incorporated.

  9. Serve salmon and carrots with mepNYC Cilantro Chimichurri. Enjoy!

Roasted Baby Bok Choy and Shiitake Yakitori Rice Bowl with Quick-Pickled Radish

Serves 2
Labels:  Gluten free, Vegan, Dairy free, Grain Bowl

mepNYC Quick Pickle Brine
1/3 cup rice wine vinegar
1/4 teaspoon salt
1 tablespoon sugar
2 ounces thinly sliced radish, on the thinnest mandolin setting
1 cup short grain brown rice (soaked in 1 1/2 cup water + 1/4 teaspoon Kosher salt)
6 ounces shiitake and other mushrooms (oyster, beech, maitake) stems removed and torn into large bite size pieces

6 tablespoons mepNYC Yaki Sauce:
2 tablespoons sake
2 tablespoons mirin
2 tablespoons tamari
1 piece of parchment paper
8 oz baby bok choy, sliced in half through root end so that leaves remain intact
1 teaspoon sesame oil + 2 teaspoons vegetable oil

1/4 teaspoon Kosher salt
1 tablespoon sesame seeds
2 tablespoons thinly sliced scallion, green parts only


  1. Preheat oven to 450.

  2. Heat mepNYC Quick Pickle Brine in medium sauce pan over high heat until simmering (alternatively do this in the microwave).  Combine hot vinegar and radish in a heat safe bowl and refrigerate until ready to serve.

  3. Bring soaked rice (with water) to a boil in a medium pot over high heat.  Cover and reduce heat to low.  Simmer until tender and water is absorbed, about 15 minutes. Remove from heat, and set aside covered.

  4. Press foil into bottom of bowl to shape into a bowl.  

  5. Fill foil bowl with mushrooms and mepNYC Yaki Sauce.

  6. Gently bring the edges of foil together and twist/fold to seal, being sure to leave as much height as possible.  Place on one corner of parchment lined baking tray.

  7. Drizzle bok choy with oil and sprinkle with salt evenly.

  8. Arrange cut side down on baking tray  with leaves towards middle.  Bake until leaves are well browned, 10-15 min.

  9. To serve: carefully open mushroom foil packet; it will release steam, so open away from face!  Spoon rice into bowls.  Top rice with pickled radishes (drained of excess vinegar), bok choy and mushrooms, reserving mushroom cooking liquid for passing table side.  Garnish with scallions and sesame seeds.

Honeynut squash, grown on the Hepworth sisters’ organic upstate farm, are small enough to fit in your hand, but deliver more sweetness than butternut squash.  Pair them with briny feta and acidic pomegranate molasses for a hearty vegetarian side that you can feel good about.

4 tablespoons olive oil, divided
mepNYC Savory Fall Spice Blend

-1/2 teaspoon cinnamon
-1/2 teaspoon cumin
-1/2 teapsoon coriander
-1/4 teaspoon cayenne
-1/4 teaspoon garlic powder
4 Hepworth Farms Honeynut squash (48 oz total, 8-16 oz each), cut in half lengthwise and seeds removed
2 clove minced garlic
½ cup minced onion, small dice (2.50 oz)
½ teaspoon Kosher salt (package with pepper)
½ teaspoon ground black pepper (package with salt)
6 oz quinoa (1 cup)
2 cups vegetable broth
5 oz baby spinach
4 oz feta
4 tablespoons pomegranate seeds
4 tablespoon pomegranate molasses

Preheat oven to 450°F.
Line baking sheet with parchment paper, drizzle cut surfaces of squash with half of olive oil and sprinkle with mepNYC Savory Fall Spice Blend.

Place squash cut side down on same baking sheet and roast until squash is tender, 15-20 minutes.

Meanwhile, preheat remaining half of oil in a medium pot over medium high heat.  Add onion and garlic and season with salt and pepper.  Cook until translucent, 2 minutes.

Add vegetable stock and bring to a boil.  Add quinoa, cover, and reduce heat to maintain a simmer.  Cook until water is absorbed and quinoa is tender, about 15 minutes. 

Turn off heat.  Stir spinach and feta into hot quinoa to wilt spinach.

Turn roasted squash cut-side up and stuff with quinoa filling.

Serve stuffed squash with pomegranate seeds and pomegranate molasses.

Turkey Ragu with Squash Noodles &
Guiltless Caesar Salad

This week, zucchini and yellow squash stand in for carb-filled spaghetti. A dairy/egg-free Caesar side salad rounds out this lean protein and veggie packed meal for a quick weeknight dinner that you can feel good about. If you don't have a spiralizer and live in NYC, you can order this recipe already spiralized, chopped and ready to cook from mepNYC here.

1/4 onion
1 celery stalk
1 small carrot
2 garlic cloves
2 tablespoons olive oil, divided
12 oz ground lean turkey
3/4 teaspoon Kosher Salt, divided
1 tablespoon tomato paste
1/2 teaspoon dry oregano
1/4 teaspoon black pepper
1 cup crushed tomatoes
11 oz squash, spiralized, approximately 2 large squash (zucchini and yellow)
1/2 cup grape tomatoes, halved
2.5 ounces chopped romaine lettuce hearts, approximately 2 cups
1 ounce baby kale, approximately 1 cup loosely packed
2 tablespoons mepNYC Guiltless Caesar Dressing, *recipe to follow
1 tablespoon mepNYC Cashew “Parmesan,” *recipe to follow

1.     Place onion, celery, carrot and garlic in a food processor to mince, or finely chop by hand.
2.     Heat 1 tablespoon olive oil in a skillet over medium high heat.  Add onion, celery, carrot, garlic mixture, turkey, and ½ teaspoon Kosher Salt and cook, stirring occasionally to break up larger pieces of meat, until vegetables soften and turkey is cooked through, about 4 minutes.
3.     Add tomato paste, oregano, and black pepper and cook, stirring frequently until aromatic and fully integrated, about 1 minute.
4.     Add crushed tomatoes and cook, stirring constantly to scrape up browned bits from pan, until evenly combined and hot, another 2 to 3 minutes.
5.     Remove turkey ragu from pan and (without wiping pan), add remaining 1 tablespoon oil, squash, and 1/4 teaspoon salt.  Cook, tossing frequently until just warmed through, about 2 minutes.
6.     Divide squash noodles between serving plates and top with turkey ragu.
7.     Toss tomatoes, lettuce, and kale with mepNYC Caesar Dressing and mepNYC Cashew “Parmesan” and serve with squash noodles and ragu.

mepNYC Guiltless Caesar Dressing
Yield: approximately ¼ cup
3 tablespoons Sir Kensington’s Fabanaise
1 teaspoon lemon juice
1/4 teaspoon Sir Kensington’s Dijon Mustard
1/4 teaspoon Tamari
1/4 teaspoon ground black pepper
1/4 teaspoon nutritional yeast
1/8 teaspoon minced garlic (half a small clove)

Whisk all ingredients together in a small bowl. Use extra as a delicious dip for veggies. Or make in a larger batch and store for up to 2 weeks refrigerated.

mepNYC Cashew “Parmesan”
Yield: ¼ cup plus 1.5 teaspoon
¼ cup ground cashews (1.3 oz)
1 teaspoon nutritional yeast
¼  teaspoon Kosher salt
1/16 teaspoon garlic powder

Stir together ingredients and keep extra refrigerated for up to a month. Use instead of grated parmesan cheese.