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1 head cauliflower, cut into florets
1 1/2 Tbsp olive oil, divided
1 Tbsp curry powder
Kosher salt and freshly ground black pepper
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, finely diced
3 cloves garlic, minced
2 1/4 cups vegetable broth (or water)
1 cup lentils
1 small bunch parsley (or cilantro), roughly chopped
1 pomegranate, seeded
Lemon juice, for garnish
Extra-virgin olive oil, for garnish

1. Preheat oven to 425 F.
2. Toss cauliflower florets with 1/2 Tbsp olive oil, curry powder, salt, and black pepper. Spread out on a sheet pan and roast for about 15 minutes, or until golden brown and slightly crispy.
3. Heat 1 Tbsp olive oil in a pot over medium high heat. Saute the onions, celery, carrots, and garlic until tender, about 5 minutes.
4. Add broth (or water) and lentils to the pot. Bring to a rapid simmer and then reduce to a low simmer and cook for about 20 minutes, or until the lentils are tender. Stir in the parsley (or cilantro).
5. To plate, place lentils on plate or in bowl. Top with curried cauliflower, drizzle with lemon juice and extra-virgin olive oil, and garnish with pomegranate seeds.

Hopefully this recipe tests well the second time around, because it was ridiculously delicious, filling, and terribly healthy.

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2 tsp olive oil
2 carrots, finely chopped
2 stalks celery, finely chopped
1 medium leek, finely chopped (or 1 small onion)
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 slices white bread
1 egg, beaten
1 tsp fresh thyme, finely chopped
1 tsp fresh oregano, finely chopped
3 Tbsp Parmesan, grated
1 pound ground meat (lean turkey or beef)
1/2 cup ketchup

1. Preheat oven to 400 F.
2. Heat oil over medium heat in a pan and add the carrots, celery, leek, and garlic. Season with salt and pepper and cook until soft, about 5-7 minutes. Cool and add to a medium bowl.
3. Soak the bread in warm water until the bread is very soft. Gently squeeze, leaving a good amount of water in the bread. Place in the bowl.
4. Add the egg, thyme, oregano and Parmesan to the bowl and stir.
5. Add the meat to the bowl and gently mix with your hands until just combined (do not overmix).
6. Form into a loaf on a sheet pan, or place into a loaf pan.
7. Spread ketchup over the top of the meatloaf and cover pan with foil.
8. Bake for 30 minutes, then remove the foil and bake for another 15-20 minutes.

Serve with sauteed hearty greens and mashed cauliflower.

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Note: this recipe was adapted from a recipe my parents made. Theirs, as they claim, was perfectly moist; mine was a bit dried out. I forgot to add tomato sauce and Worcestershire sauce, for which I was reprimanded by my mother. I estimate you will need 1/2 cup tomato sauce and 1 tsp Worcestershire sauce. Will try it again soon!

Whenever I buy celery, I wind up using two measly stalks and find the bunch weeks later, somewhere in the dark part of the refrigerator, flavorless and pliable. My celery intentions always begin pure, but I usually screw them up along the way.

Not this time.

No, this time I was going to let this fibrous vegetable shine in a simple side dish of braised celery. Cut the celery on a bias to the desired length. In a deep pan, heat a bit of butter and sear the celery on both sides. Once browned, add stock (I used chicken) to just cover the vegetables. Bring to a boil, reduce to a simmer and cover. Braise until the celery is cooked to your liking (I like it pretty soft).

Remove the celery and reduce the stock to thicken. Season to taste with S & P and pour over the celery.

Warning: This is a healthy recipe. You may find it’ll cause you to feel good about the way you look, and, subsequently, you may end up removing your pants. Go with it.