Ingredients:
1 small/medium spaghetti squash about 2 pounds
2 teaspoons extra-virgin olive oil
1 pound 93% lean ground turkey
1 small red onion diced
1 green bell pepper cored and diced
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 can 14.5-ounce diced tomatoes with Italian spices, drained
3 cloves garlic minced
1 teaspoon Italian seasonings of choice or a mix of oregano, basil, and thyme
½ teaspoon crushed red pepper flakes reduce to 1/4 teaspoon if sensitive to spice
1 cup freshly grated part-skim mozzarella or provolone cheese divided
Chopped fresh parsley or basil

Directions:
Place a rack in the center of your oven and preheat the oven to 400 degrees F. Roast the spaghetti squash. When cool enough to handle, pull the squash strings out of the squash's center with a fork and transfer to a large mixing bowl. The squash strings should look like spaghetti.

Reduce the oven temperature to 350 degrees F. Heat the olive oil in a large, deep skillet over medium high. Add the turkey, onion, bell pepper, salt, and black pepper. Cook, breaking apart the meat, until meat is browned and the vegetables are tender, about 8 minutes. Add the drained tomatoes, garlic, Italian seasoning, and red pepper flakes. Let cook until most of the liquid from the tomatoes has cooked off, about 4 minutes, and then add the reserved squash. Cook and stir until most of the remaining liquid has cooked off, about 1 to 2 minutes more, increasing the heat if needed. Stir in 1/2 cup of the shredded cheese. There may be some liquid remaining in the pan.

Lightly coat a deep 8×8-inch baking dish or 2-quart casserole dish with nonstick spray. With a slotted spoon, scoop the squash mixture into the pan in an even layer, discarding any excess liquid (some in the pan is OK—just not too much). Bake, uncovered, for 20 minutes. Remove from the oven and sprinkle with the remaining 1/2 cup cheese, and then return to the oven and bake until the cheese melts, about 5 to 10 additional minutes. For an extra-golden-brown top, place the casserole under the broiler for a few minutes. Remove from the oven, sprinkle with parsley and/or basil, and let rest 5 minutes. Serve hot.

https://www.wellplated.com/spaghetti-squash-casserole/#wprm-recipe-container-33083​

Ingredients
Extra virgin olive oil
1 small onion chopped (1 cup chopped onion)
4 garlic cloves minced
2 small green chiles such as jalapeno chopped
1 lb frozen or fresh cut okra sliced into rounds (or small whole okra, trimmed)
Salt and pepper
1 tsp ground allspice
½ tsp coriander
½ tsp paprika
1 ½ cup crushed tomatoes
½ cup water
1 tomato sliced into rounds
Juice of ½ lime more to your liking

Directions

Heat the olive oil in a large skillet (or pan with a lid) over medium-high until shimmering but not smoking. Lower the heat to medium and add the onions, garlic and chopped jalapeno peppers. Cook for 4 to 5 minutes stirring regularly (do not let the garlic burn, if needed adjust heat).
Add the okra and sautee for 5 to 7 minutes over medium-high heat.
Season with kosher salt, black pepper and spices. Toss to coat.
Add the crushed tomatoes and water. Stir to combine. Add the tomato slices on top. Bring to a boil, then turn the heat to low and cover most of the way (leave a little opening at the top). Let the okra simmer on low heat for 20 to 25 minutes or until the okra has softened. Uncover and add juice of ½ lime (more to your liking).
Remove from heat and serve over rice or with warm pita bread.
​
Notes

• To serve: This is great as a vegan meal served on top of Lebanese rice or with a little bit of warm pita bread.
• Option: Fry some hot peppers in extra virgin olive oil to serve on the side.
• Storage: allow leftovers to cool before storing in tight-lid glass container in the fridge. It should keep well for 3 to 4 days. Warm over medium heat, adding a little water if needed. 
  
  https://www.themediterraneandish.com/mediterranean-one-skillet-okra-and-tomatoes-recipe/
  

Ingredients
4 quarts Chicken Stock
​1 cup vegetable oil1 cup all-purpose flour
3 medium onions, chopped
2 ribs celery, finely chopped
3 tablespoons minced garlic
1 green bell pepper, seeded and finely chopped
1/2 teaspoon cayenne pepper, plus more to taste
1 1/2 pounds andouille sausage, cut into 1⁄3-inch-thick rounds
1 1/2 lb cooked chicken
3/4 lb thawed or fresh okra
1 1/2 teaspoons salt, plus more to taste
3/4 teaspoon freshly ground black pepper
1 bay leaf
1 bunch green onions, thinly sliced
1/3 cup chopped fresh flat-leaf parsley
Cooked white rice, for serving
Louisiana hot sauce, for serving

Directions
With the oil and flour, make a roux the color of milk chocolate 

Immediately add the onions, celery, garlic, bell pepper, cayenne, and sausage, and cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add 3 quarts broth to the roux mixture along with the salt, black pepper, and bay leaf, and bring to a gentle simmer. Continue to simmer, skimming any foam or excess oil that comes to the top, until the sauce is flavorful and thickened to the desired consistency, and any trace of floury taste is gone, about 2 hours.

Add the chicken, green onions, okra, and parsley to the gumbo and continue to simmer about 30 minutes longer. Don’t stir too much or the chicken will fall apart into shreds. Adjust the thickness, if necessary, by adding more broth. Adjust the seasoning with salt and cayenne as needed.

Serve the gumbo in shallow bowls over hot white rice. Have the hot sauce at the table for guests to use to their liking.

Note: In Louisiana, everyone has his or her own preference when it comes to gumbo thickness. This one is about middle of the road, which is the way I prefer it—not too brothy and not too thick. It is easy to adjust the thickness by using less broth for a thicker gumbo and/or adding more for a thinner consistency.

https://www.emerils.com/129273/chicken-and-andouille-gumbo

Ingredients:
1 pound conchiglie (shell) pasta
7 Tbsp butter
3 cloves garlic, minced
About 10 ounces lion’s mane, pulled apart like shredded chicken
2 tsp salt
​1/4 cup all purpose flour
1 2/3 cup whole milk
1 cup grated Parmesan
1 cup grated mozzarella
1/2 cup finely chopped fresh parsley, for garnish (optional)

Directions:

1. Fill a large pot with water and bring to a rolling boil. Stir in just enough salt to make the water as salty as the ocean, and then add the pasta. Stir, return the water to a boil, and cook the pasta, uncovered, until al dente, according to the package instructions.  Drain the pasta and transfer it back to the pot, tossing it with 1 Tbsp of the butter to keep it from sticking. Cover and set aside.
   
2. Melt 2 Tbsp of the butter in a medium sauté pan over medium-height heat. Once melted, lower the heat to medium and add the minced garlic and lion’s mane mushrooms, sautéing until the mushrooms are browned, 3-5 minutes. Season with 1/2 tsp of salt. Remove the pan from the heat and set aside.
   
3. In a small pot, melt the remaining 4 Tbsp of butter over medium-high. 
   
4. Once melted, lower the heat to medium and add the flour, whisking until smooth and continuing to whisk occasionally for two minutes until you smell a nutty aroma. 
   
5. Slowly add the milk, whisking continually as you pour until the milk is incorporated and the mixture is smooth.
   
6. Lower the heat to medium-low. Add the cheese and use a wooden spoon to stir until the cheese sauce is melted and smooth. The Parmesan will make the sauce salty but taste a bit (blowing first!) to see if it needs more. Season with the remaining salt. 
   
7. Pour the sauce over the pasta and mix thoroughly. Stir in the lion’s mane mushrooms, distributing evenly. 
   
8. Serve warm, garnished with parsley if desired. 
   
9. Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk.
   

NotesIf your lion’s mane mushrooms are particularly large, you can slice them into steaks, then quarter them into more bite-size pieces. 
​https://emmafrisch.com/sauteed-lions-mane-mushrooms-with-garlic/#tasty-recipes-9283-jump-target

Ingredients
8 ounces Lion’s Mane mushrooms, thickly sliced
2 tablespoons ghee or butter
2 tablespoons tamari, or coconut aminos
1 teaspoon minced garlic
pinch of salt
freshly chopped parsley for garnish

Directions

• Place ghee or butter in a skillet over medium-high heat.
• Once hot, add the sliced mushrooms and cook until browned on both sides. Don't touch the mushrooms as they cook to let them deeply caramelize on each side.
• Add the tamari and garlic to the pan and cook for an additional minute until the liquid is absorbed by the mushrooms, tossing them in the mixture.
• Garnish with parsley and serve as desired.

https://www.runningtothekitchen.com/how-to-cook-lions-mane-mushrooms/

Ingredients:
​Collard Greens Wash Solution

• 1/2 cup white distilled vinegar
• 3 tablespoons salt

Southern Collard Greens

• 2 bunches fresh collard greens (see note)
• 1 tablespoon extra virgin olive oil
• ½ cup finely diced onions
• 1 tablespoon minced garlic
• ½ teaspoon red pepper flakes
• 4-5 cups chicken broth (can replace 1 cup with water if desired)
• 1 fully-cooked smoked turkey leg or wing (about 13 oz)
• 1 tablespoon white distilled vinegar
• Applewood smoked salt & black pepper, to season
  
  

Directions:
Prep The Collard Greens

• Prepare the collard greens bath by filling your kitchen sink with cool water and adding vinegar and salt.
• Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. (discard the stem or see note below on how to cook them)
• Place the collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.
• Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit. After the final soak, drain the water. Next, rinse and scrub each leaf front and back with cool water to ensure they are squeaky clean.
• Tear the greens into bite-sized pieces and set them aside.

Cook the Greens

• In a large pot, heat olive oil. Add onions and saute until tender.
• Add garlic and red pepper flakes and cook until garlic is fragrant.
• Pour in the broth and add the turkey leg. Bring to a boil.
• Add collard greens and reduce heat to a simmer.
• Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.
• Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)
• Stir in vinegar and smoked salt, and black pepper if desired.
• Serve collard greens with pieces of the smoked turkey leg and hot sauce if desired.
  ​
  

https://divascancook.com/collard-greens-recipe/

Ingredients:
12 small to medium turnips - peeled
Salt
2 tablespoons olive oil
3 cloves garlic - minced
Freshly ground black pepper
1 cup freshly grated Parmesan cheese - or as needed
Chopped fresh chives

Directions:

Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.

Preheat oven to 375 degrees.

Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it’s approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.

Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.

Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.

Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

Source: ​https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Ingredients:
1⅓ c chopped strawberries       ¼ c Red onion, chopped            
1Garlic clove minced                   1 Jalapeno pepper                          ½ c bell pepper, chopped
⅓ c Cilantro, chopped                  1 Tbsp Lime juice                             Salt and Pepper
 
Directions:
1) Chop the strawberries, bell pepper, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Best if served right away.
 
​Source: https://www.theyummylife.com/pico_de_gallo

Ingredients:
1 c peeled and cubed butternut squash                              1-2 garlic cloves
1½ c canned, drained and rinsed chickpeas                      ¼ c tahini
3 Tbsp fresh lemon juice                                                              ½ tsp cumin
½ tsp coriander                             ½ tsp cayenne                      ½ salt                                          
¼ c olive oil                                       ¼ c water                                black pepper

Directions:
1) Preheat the oven to 400°F.  Line a baking sheet with parchment paper.  Place the squash on the baking sheet and toss with a drizzle of olive oil and a few pinches of salt and pepper. Wrap the garlic in foil with a drizzle of olive oil and a pinch of salt, place on the baking sheet.  Roast for 25 min or until squash is tender.  Let cool a bit.

2) In a food processor combine the roasted squash, roast garlic, chickpeas, tahini, juice, cumin, coriander, cayenne and salt. With the blade running, drizzle in olive oil. Add water as needed for consistency. Taste and adjust as needed.

Serve with crackers, pita chips, bread or raw vegetables

Source:https://www.loveandlemons.com/butternut-squash-hummus-with-feta-pomegranates/

Ingredients:
3 Plum tomatoes                       ¼ c Red onion, chopped           
1Garlic clove minced                1 Jalapeno pepper                         
⅓ c Cilantro, chopped               1 tbsp Lime juice                          Salt and Pepper
 
Directions:
1) Chop the tomatoes, onion and cilantro
2) Dice the jalapeno
3) Mince the garlic
4) Juice the lime
5) Stir all together and salt and pepper to taste. Tastes comes together even better if left to sit in the refrigerator at least 15-30 min.

Source: https://www.theyummylife.com/pico_de_gallo