This is a simple but satisfying dish that only takes about half an hour to make and is sure to please the whole family.

The classic Italian flavors are delicious at any time of year, and I serve this with a simple arugula salad with a garlic vinaigrette in spring/summer or roasted Brussels sprouts in winter.

Double or triple the recipe if you’re batch cooking or want leftovers for lunch the next day. Enjoy!

It’s cherry season here in the Pacific Northwest and this easy dish is a great way to celebrate it without the excess sugar that usually comes with cherry desserts. And bonus: You’re only using one skillet, so you can spend that summer evening relaxing on the patio instead of doing lots of cleanup.

This is an easy, quick and inexpensive meal that’s perfect for batch cooking. Cabbage packs a nutritional punch as it’s loaded with fiber, vitamins c & k, and cancer fighting antioxidants. I prefer to use dark meat turkey for this dish for extra flavor, but white turkey meat, ground chicken, or ground grass-fed beef work fine too.

Heat the coconut oil over medium heat. Add the onion and cook until the onion has softened. Add the garlic, ginger, and curry powder and cook for another minute. Stir in the coconut milk. Bring the sauce to simmer then add the broccoli until it is fork tender. Add in the shrimp until the shrimp are opaque and cooked through. Enjoy!