Curry Carrot Soup
Source: Everyday Food
Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 teaspoon curry powder
• Coarse salt and ground pepper
• 2 cans (14 1/2 ounces each) reduced-sodium chicken broth (about 3 1/2 cups)
• 2 pounds carrots, peeled and cut into 1-inch chunks
• 1 to 2 tablespoons fresh lemon juice
• 2 tablespoons coarsely chopped fresh cilantro, for garnish (optional)

Directions

1. Heat butter in a Dutch oven or large (4- to 5-quart) saucepan over medium heat. Add onion, curry powder, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add broth, carrots, and 3 cups water; bring to a boil. Reduce heat; cover, and simmer until carrots are tender, about 20 minutes.
3. In a blender, puree soup in batches until smooth; transfer to a clean saucepan. Add more water to thin to desired consistency. Reheat, if necessary. Stir in lemon juice. Serve garnished with cilantro, if desired.
   
   

***Hot liquids will expand when blended, so be careful not to fill the jar of the blender more than halfway. To prevent the liquid from spattering, allow the heat to escape: Remove the cap from hole in lid, and cover lid with a dish towel when blending.  I still got hit with a little hot soup!  

BBQ Turkey Meatballs
Source: Everyday with Rachel Ray (with changes)

Ingredients:

• 1 tablespoon of extra virgin olive oil 
• 1 bunch of scallions, chopped
• 5-6 cloves of garlic, minced
• 1 egg, beaten
• 1/4 cup of skim milk
• 1 1/4 cup of torn bread
• 1 1/2 pound of ground turkey
• 1 cup of chipotle flavored barbecue sauce (or if this is too spicy for you, you could use 1/2 cup of chipotle sauce and 1/2 plain bbq) 
• Crumbled cotija or queso fresco cheese (optional but delicious!)

1. Heat 1 tbsp of olive oil and cook the garlic and onion for 5 minutes. 
2. Beat egg and milk together.  Add bread and let stand for 5 minutes.  Stir in onion, salt, and pepper.
3. Mix together and form into 20 balls.
4. Cook meatballs in extra oil on skillet for 7 minutes or broil for 10 minutes (flipping after 5) until cooked through.
5. Toss with sauce and top with cheese.   

Tangy Lime Shrimp
Source: Everyday with Rachel Ray
INGREDIENTS

• 1 lb. medium shrimp, patted dry
• 4 tbsp. butter
• 1/4 cup chopped shallots
• 1/4 cup lime juice, plus 1 tsp. grated zest
• 1/4 tsp. crushed red pepper
• 1/3 cup chopped cilantro

DIRECTIONS:

1. Season shrimp. Heat large skillet over medium-high; add 1/2 tbsp. butter and shrimp. Cook shrimp through, 1 to 2 minutes; transfer to plate. Over medium-low heat, melt 1 tbsp. butter; add shallots, lime juice and crushed pepper; cook 2 minutes. Add remaining butter, zest, shrimp and cilantro; toss.
   
   

Twice Baked Sweet Potatoes

Source: Everyday Food 
Ingredients:

• 5 medium sweet potatoes (about 3 pounds)
• 4 ounces fresh goat cheese
• Coarse salt and ground pepper
• 3 tablespoons finely chopped fresh chives
• 1/4 cup chopped pecans
• 1/4 cup panko (Japanese breadcrumbs)
• 4 tablespoons unsalted butter, room temperature

Directions

1. Preheat oven to 375 degrees. Prick sweet potatoes all over with a fork. Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet. Bake until tender when pierced with a knife, about 1 hour. (I was in a hurry and I was only cooking for two people, so I just put two potatoes in the microwave for about 13 minutes on high.  I eyeballed the adjustments for the other ingredients).
   
   
2. When cool enough to handle, halve sweet potatoes lengthwise. Scoop out all but 1/4-inch flesh from inside skins. Arrange 8 skins in a single layer in a 9-by-13-inch baking dish (discard remaining 2 skins). Place flesh in a food processor, along with 2 tablespoons butter and goat cheese; season with salt and pepper. Process until smooth, 2 minutes. Add chives and pulse to combine; spoon into skins.
   
   
3. In a small bowl, stir together pecans, panko, and 2 tablespoons butter until combined; season with salt and pepper. Sprinkle panko mixture over sweet potatoes. Bake until topping is golden, 10 to 12 minutes.
   
   

Avocado Citrus Salad
Source: Everyday Food (with changes) Ingredients

• 1 grapefruit, peel and pith removed
• 1 large navel orange, peel and pith removed
• 3 ounces baby arugula (3 cups) - (I used baby spinach because I had it on hand)
• 2 avocados, sliced
• 2 radishes, trimmed and thinly sliced (I omitted  this - I can't stand them!)
• 1 tablespoon extra-virgin olive oil 
• 2 scallions (white and light-green parts only), thinly sliced
• Coarse salt and ground pepper

Directions

1. Working over a medium bowl, cut out grapefruit and orange segments, then squeeze juice from membranes.  (I didn't quite understand the reason at first but I think it's because the fruit would be too juicy if you don't do this.  I just squeezed most of the juice out with my hands into a bowl).  
   
   
2. Place arugula on a platter and top with avocados, radishes, and citrus segments with juices. Drizzle with oil, top with scallions, and season with salt and pepper.

Roasted Acorn Squash
Source: Everyday Food Ingredients

• 1 large acorn squash, seeded, cut into 8 wedges (I just cut mine in half) 
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon chopped fresh thyme leaves (or 1 teaspoon of dried thyme) 
• Coarse salt and ground pepper
• 1 tablespoon golden raisins
• 1/4 cup red-wine vinegar
• 2 tablespoons sliced almonds, toasted (optional)

Directions

1. Preheat oven to 400 degrees. On a rimmed baking sheet, toss squash with olive oil and thyme; season with salt and pepper. Roast until squash is browned and tender, 30 to 35 minutes, flipping halfway through. Add raisins to a small pot with vinegar. Bring to a boil, then drain and sprinkle over squash along with almonds.