Ingredients

• 1 cup dried lentils (rinsed), 1 onion (diced), 2 carrots (diced), 2 celery stalks (diced)
• 4 cups vegetable or chicken broth, 1 can diced tomatoes, 1 tsp cumin, 2 cloves garlic, salt and pepper

Instructions

1. In a large pot, sauté onion, carrots, and celery in a little oil 5 min. Add garlic and cumin; stir 1 min.
2. Add lentils, broth, and tomatoes. Bring to boil; reduce heat and simmer 25–30 min until lentils are tender. Season and serve.

Ingredients

• 1 lb pork tenderloin, 3 tbsp honey, 3 tbsp soy sauce, 3 cloves garlic (minced)
• 1 tbsp olive oil, 1/2 tsp black pepper, optional: red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C). Mix honey, soy sauce, garlic, and pepper. Sear tenderloin in oil in an oven-safe pan 2 min per side.
2. Brush with half the glaze. Roast 18–22 min until internal temp 145°F (63°C). Rest 5 min; slice and drizzle with remaining glaze.

Ingredients

• 2 cups cooked rice, 2 cups mixed vegetables (broccoli, bell pepper, snap peas, carrot)
• 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated ginger, 1 clove garlic, 2 tbsp vegetable oil

Instructions

1. Heat vegetable oil in a wok or large skillet over high heat. Stir-fry vegetables 4–5 min until crisp-tender.
2. Add garlic and ginger; stir 30 sec. Add rice, soy sauce, and sesame oil. Toss 2 min. Serve hot.

Ingredients

• 3 ripe bananas (mashed), 1/3 cup melted butter, 1/2 cup sugar, 1 egg, 1 tsp vanilla
• 1 cup flour, 1/2 cup rolled oats, 1 tsp baking soda, 1/2 tsp salt

Instructions

1. Preheat oven to 350°F (175°C). Mix bananas, butter, sugar, egg, and vanilla. Add flour, oats, baking soda, and salt; stir until just combined.
2. Divide into 12 muffin cups. Bake 20–25 min until a toothpick comes out clean. Cool before serving.

Ingredients

• 1 lb spaghetti, 4–5 ripe tomatoes (diced), 4 cloves garlic (minced), 1/2 cup fresh basil (torn)
• 1/4 cup olive oil, salt and pepper, optional: Parmesan

Instructions

1. Cook pasta per package; reserve 1/2 cup pasta water, drain.
2. In a large pan, heat olive oil. Add garlic; cook 1 min. Add tomatoes; cook 5 min. Toss with pasta, basil, and a little pasta water. Season and serve.

Ingredients

• 2 cucumbers (chunked), 4 tomatoes (chunked), 1 red onion (sliced), 1 cup Kalamata olives
• 6 oz feta (cubed), 1/4 cup olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper

Instructions

1. Combine cucumbers, tomatoes, onion, and olives in a large bowl. Add feta.
2. Whisk olive oil, vinegar, oregano, salt, and pepper. Pour over salad and toss gently. Serve at room temperature.