Purchase my eBooks here: http://bit.ly/ShopEatsMeal Prep Menus http://bit.ly/1SQEHwXTomato Bisque3 tbsp flour3 tbsp water1 yellow onion finely diced1 carrot finely diced2 celery ribs finely diced4 cups chicken or veg broth2 15oz cans fire-roasted tomatoes2 tbsp tomato paste¼ cup cream1 tsp fresh thyme leavessalt & pepperIn a small bowl whisk flour & water together. Combine the ingredients in the bowl of a large slow cooker. Cook on high for 3-4 hours. Use immersion blender to carefully blend the soup until smoothStore in fridge up to 4 daysWhite Bean Cassoulet2 tbsp butter3 leeks finely sliced2 celery ribs finely diced2 carrots finely diced1 parsnip finely diced3 garlic cloves minced4 cups veg broth2 cans navy beans rinsed & drained1 sprig fresh rosemary2 sprigs fresh thyme1 bay leafsalt & pepper½ cup breadcrumbs1 clove garlic minced¼ cup fresh parsley chopped1-2 tbsp olive oilsalt & pepperIn a large Dutch oven or oven-safe skillet, melt butter over med-high heat. Add leeks, celery, carrots & parsnips. Saute for 5-6 min until veggies start to soften. Add garlic & cook for additional 30 seconds. Add navy beans, broth, rosemary, thyme & a bay leaf. Bring mixture to a boil, reduce heat to medium and simmer for 20 min or until most of the liquid has been evaporated and you’ve got a stew-like consistencyIn a bowl combine breadcrumbs, garlic, lemon zest, parsley & olive oil. Crumble mixture over the top of the cassoulet & bake at 350°F for between 15 & 20 min or until topping is golden brownStore in fridge up to 4 daysRice Pilaf1 tbsp butter1 yellow onion finely diced1 celery rib finely diced1-2 garlic cloves, minced1½ cups white rice3 cups veg or chicken broth3 tbsp parsley chopped1 tsp fresh thyme leavessalt & pepperIn an oven-safe skillet melt butter over med-high heat. Add onion & celery and sauté for 4 min. Add garlic & cook for additional 30 seconds. Add rice & cook, stirring constantly, for 2-3 min or until rice turns translucent. Add broth, fresh parsley & thyme. Bring mixture to boil, put the oven-safe lid on skillet & place it in the oven at 350°F for 25-30 min. Finish with more fresh parsleyStore in fridge up to 3 daysRatatouille 1 eggplant cubed2 zucchini thinly sliced2 summer squash thinly sliced 1 red pepper chopped1 yellow pepper chopped1 red onion roughly chopped1 cup tomato sauce2 cloves garlic minced1 tsp dried oregano¼ cup fresh basil chopped¼ cup fresh parsley choppedsalt & pepperCombine veggies in large baking dish & toss well. In a bowl mix tomato sauce with garlic, oregano, basil & parsley. Pour sauce over veggies & toss to coatCover dish with aluminum foil & bake at 375ºF for approx 1 hr. Remove foil & continue baking for 30 minTo finish, remove from oven & sprinkle with more fresh basil & parsley. Season with salt & pepper Store in fridge for 3-4 daysNicoise Inspired Salad¼ cup olive oil1 garlic clove minced1 lemon juiced1 tbsp Dijon mustard3 tbsp chopped parsleysalt & pepper 2 red skin potatoes, cubed & cooked1 cup green beans chopped & steamed1 cup cherry tomatoes halved½ English cucumber chopped5 eggs, boiled peeled & chopped¼ red onion finely sliced¼ cup nicoise olives1 cup cooked tuna or salmon (optional)In a small bowl, whisk olive oil, garlic, lemon juice, mustard, parsley, salt & pepper. Divide the dressing in 5 mason jars and layer in potatoes, green beans, tomatoes, cucumber, boiled eggs, red onion & olives. To help salads last longer, store tuna or salmon on the side & add just before eatingStore in fridge for 3-4 daysGoat Cheese & Leek Mini Quiches2 tbsp butter1-2 leeks finely sliced12 frozen mini tart shells1/4 cup goat cheese crumbled4 eggs½ cup milk or creamsalt & pepper In a skillet melt butter over med-high heat. Add leeks & cook until the become bright green & tender. Remove from heat & allow to coolPreheat oven to 375°F. Arrange mini tart shells mini tart shells in a muffin tin. Bake for 5 min & remove from ovenIn a bowl, whisk together eggs, milk, salt & pepper. Fill tart shells with leeks & goat cheese & top with egg mixtureBake at 375°F for about 20 min, or until tarts are golden & the egg mixture has setStore in fridge up to 4 daysRoasted Pears & Goat Cheese Spread3 ripe pears, cored & chopped1 tbsp honey½ tsp cinnamon2 tbsp water½ cup goat cheese¼ cup toasted walnuts, chopped2 tbsp honeyIn a saucepan combine pears, honey, cinnamon & water. Simmer mixture over med heat, stirring occasionally, for 20 min or until pears are tender. Remove saucepan from heat & gently mash the pears with potato masher. Allow to cool. Pack about 2 tbsp of goat cheese into the bottom of 5 individual containers. Top with 2 tbsp of the pear mixture, toasted walnuts & a drizzle of honey. Serve with baguetteStore in fridge up to 5 daysThis series was made possible with the support of the OMDC