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Ingredients:

• 1 fennel bulb, quartered, cored and thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 bunch broccolini, florets quartered, and stems halved crosswise and quartered lengthwise
• 4 slices whole-grain bread
• 4 oz. smoked mozzarella cheese, shredded, divided
• 2 tsp. olive oil
• 4 tsp. balsamic vinegar
• Salt and pepper

Directions:

1. Preheat oven to 400 degrees. In a large nonstick skillet, heat oil on medium. Add fennel slices and bell pepper and sauté, stirring often, until lightly browned, about 5 minutes.
2. Add broccolini florets and stems, increase heat to medium-high and saute until tender, 5 to 7 minutes. Reduce heat to low and stir in vinegar, salt, and pepper.
3. On a rimmed baking sheet, arrange bread in a single layer and sprinkle half of the cheese, dividing evenly.
4. Top with fennel mixture and remaining cheese, dividing evenly. Bake until cheese melts 5 to 8 minutes. Sprinkle with fennels fonds. 

Ingredients:

• 2 tbsp. canola oil
• 3 garlic cloves, minced
• 2 tbsp. ginger, minced
• 1-2 jalapenos, chopped
• 3 large scallions, chopped, green and white parts divided
• 1 ½ lbs. eggplant, sliced into thin rounds
• 3 tbsp. soy sauce
• 4 tbsp. rice wine vinegar
• 1 tbsp. sugar
• 1 tbsp. cornstarch

Directions:

1. Heat canola oil over medium-high heat in a large skillet. Add garlic, ginger, jalapeños and white parts of scallions and cook for 2-3 minutes, until fragrant.
2. Stir in eggplant slices and cook for about 5 minutes, until eggplant has softened.
3. Meanwhile, combine soy sauce, rice wine vinegar, sugar and cornstarch in a small bowl. Once eggplants have softened, pour sauce into pan and bring to a boil, stirring to make sure all vegetables are coated. Reduce heat and cook for 5-6 additional minutes until sauce has thickened.
4. Remove from heat and top with scallion greens before serving.

Ingredients:

• 1 tbsp. unsalted butter (use oil for DF)
• 1 large white onion, chopped
• 3 cups reduced-sodium vegetable broth
• 1 lb. peeled baby carrots
• 1 tbsp. grated fresh ginger
• 1/4 cup reduced fat sour cream (tofutti sour cream or coconut milk for dairy free)
• Kosher salt and white pepper to taste

Directions:

1. In a large pot or Dutch oven, melt butter over medium heat; add onions and cook, stirring often, until onions are soft, about 5-6 minutes.
2. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are soft, about 30 minutes.
3. Add sour cream, using an immersion blender (or in batches in a regular blender), carefully blend until smooth. Bring soup back to a boil, adjust salt and pepper to your taste.
4. Ladle into 4 bowls and garnish with a little more sour cream and fresh chives if desired. Makes 5 cups.

Ingredients: 

• 12 cherry tomatoes, quartered  
• 6 fresh strawberries, chopped  
• 3 green onions, chopped  
• 1/4 cup minced fresh cilantro  
• 3 tbsp. olive oil  
• 1 tbsp. balsamic vinegar  
• Salt to taste 

Directions: 

1. In a large bowl, combine tomatoes, strawberries, green onions, and cilantro. In a small bowl, whisk oil, vinegar, and salt; gently stir into tomato mixture. Refrigerate until serving.