The website Buzzfeed has a list of recipes to try this month. Here is a sampling.


2 tablespoons olive oil

1 clove garlic, thinly sliced

1 (15-ounce) can garbanzo beans, drained and rinsed

1 bay leaf

Kosher salt

1⁄4 cup homemade or store-bought low sodium chicken stock

1 teaspoon prepared horseradish

1 1⁄2 tablespoons red wine vinegar

4 ounces baby kale, thinly sliced

4 ounces sliced salami

2 (6-inch) buns

Heat 1 tablespoon olive oil in a medium skillet over low heat until shimmering. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add beans, bay leaf and 1⁄8 teaspoon salt. Increase heat to medium-high and cook 2 minutes. Add stock and simmer until reduced by half, about 3 minutes. Transfer to bowl. Discard bay leaf and smash beans using fork or rubber spatula. Fold in horseradish and season to taste with more salt and desired.

Spread should be thick and creamy, not thick like a paste. If too thick, thin with a little more hot chicken stock.

Whisk together remaining olive oil, vinegar, and a pinch of salt. Toss with kale, rubbing well into leaves. Slice bread and spread each side generously with white bean spread, top with the kale and salami. Serve immediately, or wrap and refrigerate until ready to eat (ideally no more than 4 hours for best flavor).


2 sweet potatoes

2 tablespoons Earth Balance butter substitute (chopped in little pieces)

2 tablespoons applesauce

2 tablespoons maple syrup

1⁄4 cup chopped pecans

1⁄4 cup dried cranberries

1⁄4 cup peeled and finely diced apple

1⁄2 teaspoon cinnamon

1 pinch salt

Olive oil

Preheat oven to 400. Wash and peel the sweet potatoes 3⁄4 of the way, leaving some peel on the bottom of the potato. Lay wooden chop sticks on each side of the potato and slice as thinly as you can. Rub them with a little olive oil. Oil a baking dish or line it with parchment paper.

In a small bowl, mix together the rest of the ingredients.

Carefully try to push some of the stuffing mixture between the slices. Pile the remaining stuffing on top of each potato. Drizzle any remaining liquid over the potatoes.

Cover the dish with foil and bake for 40 minutes. Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping. Allow to cool for 5 minutes before serving.


4 skinless chicken breasts

Kosher salt & freshly ground black pepper

2 tablespoons olive oil, divided

3 large garlic cloves, minced

2 pints cherry tomatoes, halved

10 large basil leaves, finely chopped

8 oz fresh buffalo mozzarella, sliced in 1⁄2 inch thick slices

Balsamic vinegar, to taste

Salt and pepper both sides of the chicken breasts and set aside.

In a large sauté pan over medium-high heat, warm 1 tablespoon olive oil. Add chicken, cover pan, and cook for about 10 minutes. Flip chicken breasts and continue cooking until the chicken is cooked thoroughly (or has reached an internal temp of 165°F).

Remove chicken and place on a plate and cover with foil. Add remaining 1 tablespoon of olive oil to sauté pan. Add garlic and cook for about 1 minute, or until fragrant, scraping up all the little bits of chicken left in the pan.

Add tomatoes and continue sautéing until tomato skin starts to soften/wrinkle, about 5 minutes. Stir in basil and quickly place chicken back in pan. Top each chicken breast with 2 slices of mozzarella.

Cover pan with lid and let the mozzarella melt, about 1-2 minutes. Drizzle with a splash of balsamic vinegar and serve immediately!


For a different kind of dessert, try this from


1 1⁄2 cups water

1 1⁄2 cups chopped pitted dates

1 teaspoon vanilla extract

1 1⁄2 cups all purpose flour

1 cup (packed) dark brown sugar

1 cup old-fashioned oats

1 1⁄2 teaspoons ground cinnamon

1⁄2 teaspoon baking soda

1⁄2 teaspoon salt

3⁄4 cup (1 1⁄2 sticks) unsalted butter, diced, room temperature

Preheat oven to 350°F. Butter 8x8-inch metal baking pan. Bring 1 1⁄2 cups water to simmer in medium saucepan. Add dates; simmer until very soft and thick, stirring occasionally, about 10 minutes. Cool to room temperature. Stir in vanilla.

Combine flour, sugar, oats, cinnamon, baking soda and salt in large bowl; stir. Add butter. Using fingertips, rub in until moist clumps form.

Press half of oat mixture evenly over bottom of prepared pan. Spread date mixture over. Sprinkle with remaining oat mixture; press gently to adhere.

Bake until brown at edges and golden brown and set in center, about 40 minutes. Cool completely in pan on rack. Cut into bars and serve.

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