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High in fiber, low in fat, and completely adaptable to your taste, this soup is great for all seasons. Serve as an entree for a healthy, satisfying meal that comes together quickly for an easy weeknight meal.

1 Tbsp canola oil
1 medium onion, medium dice
3 medium carrots, medium dice
3 stalks celery, medium dice
Kosher salt and freshly ground black pepper
4 cloves garlic, minced
1 jalapeno, minced
2 Tbsp tomato paste
2 Tbsp cumin
1 Tbsp smoked paprika
1/2 cup white wine
1 28-oz can peeled whole tomatoes, crushed by hand
2 cups chicken broth (or vegetable broth to make it vegan)
3 15-oz cans black beans, drained
1 bay leaf
10 sprigs fresh thyme
Fresh cilantro (or parsley), rough chop, for garnish
Avocado, diced, for garnish
Lime juice, for garnish
Greek yogurt, for garnish (omit to make it vegan and dairy-free)

1. In a large pot, heat oil over medium-high heat. Add onion, carrots, and celery to the pot, season with salt and pepper, and saute until tender, about 5-7 minutes.
2. Add garlic and jalapeno and cook for another minute.
3. Stir in tomato paste, cumin, and smoked paprika and cook for another 2-3 minutes.
4. Deglaze the pan with wine, scraping the bottom of the pot to loosen any stuck-on bits; reduce by half.
5. Add tomatoes, chicken broth, 1 cup water, beans, bay leaf, and thyme; bring to a boil, reduce to simmer and cook for 30 minutes, stirring occasionally.
6. Remove bay leaf and thyme and roughly puree with an immersion blender or regular blender (it should still be very chunky; alternately, you could eliminate this step completely and leave it as is).
7. Adjust seasoning and serve with cilantro (or parsley), avocado, lime juice, and yogurt (all optional).

Initially posted without a photo on account of a stolen phone, photo below was retrieved from the magical cloud!
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Born from a need to use whatever was in the fridge and to supplement a fabulous sausage hamburger (yup–you heard me), this relish is the perfect side dish for a barbecue.

10-oz bag frozen corn, thawed
1 bunch radishes, thinly sliced
4 scallions, thinly sliced on a bias
Juice of 1 lime
2 Tbsp extra-virgin olive oil
Kosher salt, to taste

Optional additions: blue cheese or avocado or jalapeño or feta, but it’s lovely on its own.

1. In a cast-iron skillet over medium-high heat, char the corn until dark golden brown in spots.
2. Combine corn with remaining ingredients.

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I used this recipe from Bon Appetit for Thai Larb. Here is how I adapted it:

1 small onion, rough dice
1 jalapeno, thin slice
2 cloves garlic, thin slice
2 1/2 tsp fish sauce
1 1/2 tsp kosher salt
Zest of 2 limes, thin slice
3 Tbsp canola oil, divided
1 3/4 pound pork tenderloin, trimmed of fat and cut into 2-inch cubes
8 leaves butter, romaine, or iceberg lettuce leaves
Cilantro, for garnish

For the sauce:
1/3 cup fresh lime juice
2 Tbsp fish sauce
2 Tbsp light brown sugar
1/2 tsp Sriracha sauce

1. In a food processor, place onion, jalapeno, garlic, fish sauce, salt, lime zest, and 1 Tbsp of the oil. Pulse until finely chopped.
2. Add the pork to the food processor and pulse until it is very finely chopped.
3. In a pan, heat the remaining 2 Tbsp oil over medium heat. Add the pork mixture and cook, breaking it apart with the back of a wooden spoon, until cooked through, about 5 minutes.
4. Make the sauce: combine the ingredients and stir.
5. Arrange lettuce leaves on a plate and fill each leaf with larb. Drizzle with sauce and garnish with cilantro.

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Leftovers were piled into a container and layered with kimchi. YUM.

Okay, so, I really wanted to make this a vegan entree. BUT, the slaw just begged for a touch of mayonnaise. BEGGED! Either way, this is a fabulously easy vegetarian dinner that can be made vegan very simply with vegan mayonnaise. All it requires is a bit of prep work the night before.

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juice 2 limes
1/4 cup soy sauce
1 tsp toasted sesame oil
1 10-oz package tofu, drained
1 red onion, finely sliced
1/4 cup rice wine vinegar (or white wine vinegar)
1 lb carrots, peeled
1 jalapeño, de-seeded and minced
1 1/2 Tbsp mayonnaise
2 Tbsp cilantro, roughly chopped

1. Whisk together the lime juice, soy sauce and sesame oil.
2. Slice the block of tofu lengthwise into 4 pieces and place into the lime and soy marinade.
3. Cover and marinate overnight.
4. Combine the sliced onions with the vinegar. Stir, cover and marinate overnight.
5. Shred the carrots using a grater or food processor, or julienne using a mandoline.
6. Combine the carrots with the jalapeño, mayonnaise and cilantro.
7. Add a few teaspoons of the lime and soy marinade to the carrot mixture, to taste. Cover and refrigerate.
8. The next day, plate the carrot slaw, top with pickled red onions and a slice of tofu, cut in half on a diagonal.