Roasted Winter Veg & Lentil Bowls with Lemon-Tahini (Vegan) + Oven-Roasted Steelhead Add-On (Serves 5) A big, white-wine-friendly dinner that keeps the main component vegan: roasted winter vegetables over a warm lentil base with lemony tahini. For the 4 non-vegans, add your steelhead trout as a separate oven-roasted protein (simple salt-pepper-lemon) so everyone eats together without feeling like they’re having different meals. Save Dismiss Hide details Ingredients Steelhead trout (you have) 1.3 lb (for 4 people; ~5 oz each) Organic Russet Potatoes 1.5 lb, cut into 1-inch chunks $2.29/lb Baby Organic Broccoli 1 head, cut into florets $4.99 / 1 ct Organic Carrots (whole bag or rainbow) 1 lb, cut into sticks $3.29 (2 lb) or $3.89 (2 lb) Organic Yellow Peeled Onions 1, sliced $1.99 each Simple Truth Organic® Garlic Bulbs 5 cloves, minced (divided) $2.79 (3 ct) Lentils (green/brown) 1 1/2 cups dry (or 2 x 15 oz cooked lentils) Vegetable broth (or water + bouillon) 4 cups Lemon 2 (zest + juice) Tahini 1/2 cup Olive oil 6 tbsp, divided Ground cumin 1 tsp Salt & pepper to taste Instructions Roast veg (oven): Heat oven to 425°F. Toss potatoes, carrots, and onion with 3 tbsp olive oil, half the garlic, cumin, salt, pepper. Roast 25 minutes, then add broccoli (tossed with a little oil + salt) and roast 12–15 minutes more until browned and tender. Cook lentils (stove): Rinse lentils. Simmer in vegetable broth (or water) with a pinch of salt until tender, 20–25 minutes. Drain if needed; stir in 1 tbsp olive oil and a squeeze of lemon. Keep warm. Roast steelhead for the 4 omnivores (oven): When veggies have ~15 minutes left, place trout on a lined sheet pan. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked through, 10–14 minutes (depending on thickness). Finish with lemon juice. Make lemon-tahini sauce (no-cook): Whisk tahini with 1–2 cloves minced garlic, lemon juice, zest, pinch of salt, and enough water (1/3–1/2 cup) to make it pourable. Adjust with more lemon/salt to taste. Serve: On each plate, spoon lentils first, pile on roasted vegetables, drizzle tahini sauce. Add trout portions on the side for the 4 non-vegans (keep the vegan plate fish-free). Health notes: Vegetable-forward, high fiber and minerals. Lentils provide complete-feeling protein for the vegan guest; trout adds omega-3s for others. Keep tahini drizzle moderate if watching calories. Drink pairing: Dry, crisp white wine: WA Sauvignon Blanc, Pinot Gris, or a Loire-style Muscadet. If you prefer slightly richer: unoaked Chardonnay.
Vegan Cauliflower–Leek Soup (Silky) with Optional Steelhead Topping (Serves 5) A cozy, bistro-style soup that pairs beautifully with white wine: a silky cauliflower-potato base with leeks/onion and plenty of garlic. Keep the soup fully vegan; top bowls for non-vegans with flakes of roasted steelhead and extra lemon. Save Dismiss Hide details Ingredients Steelhead trout (you have) Up to 3/4 lb, cooked and flaked for topping (optional) Organic Cauliflower 1 large head (about 2 lb), florets $3.49/lb Organic Russet Potatoes 1 lb, peeled (optional) and diced $2.29/lb Organic Leeks (bunch) 2 leeks, sliced and well-rinsed (or sub 1 onion if skipping leeks) $5.49/lb Simple Truth Organic® Garlic Bulbs 4 cloves, sliced $2.79 (3 ct) Vegetable broth 7 cups Olive oil 3 tbsp Lemon 1 (juice to finish) Salt & pepper to taste Optional: smoked paprika pinch for non-vegan bowls Instructions (Optional) Cook trout for topping (oven): Roast seasoned steelhead at 425°F until just cooked, 10–14 minutes. Flake and set aside. Build soup base (stove): In a large pot, warm olive oil over medium. Add leeks (or onion) with a pinch of salt; cook until soft, 6–8 minutes. Add garlic; cook 30 seconds. Simmer: Add cauliflower, potatoes, broth, and 1 tsp salt. Bring to a simmer and cook until everything is very tender, 18–22 minutes. Blend: Use an immersion blender (or carefully blend in batches) until smooth. Add water/broth to adjust thickness. Season with pepper and lemon juice. Serve: Keep one bowl fully vegan. For the 4 non-vegans, top bowls with flaked trout and a tiny pinch of smoked paprika + extra lemon. Health notes: Light but satisfying. Mostly vegetables; potatoes add comfort. Use olive oil instead of cream for a vegan finish; add trout for extra protein for non-vegans. Drink pairing: White wine: Pinot Gris or Sauvignon Blanc (the citrus cuts the soup’s creaminess).
Winter Cabbage–Apple Slaw + Roasted Potatoes (Vegan) with Herb-Lemon Steelhead for Non-Vegans (Serves 5) A vegetable-forward, shareable cabbage-and-apple slaw with a bright vinaigrette, plus a simple herb-roasted steelhead for the 4 non-vegans. Add warm roasted potatoes on the side so the vegan guest still gets a hearty plate without fish. Save Dismiss Hide details Ingredients Steelhead trout (you have) 1.3 lb (for 4 portions) Organic Green Cabbage (or Savoy) 1 medium head, thinly sliced (about 10–12 cups) $2.49/lb (or $3.09/lb) Large Fuji Apple (or Organic Fuji) 2 apples, julienned $1.99/lb or $2.79/lb Organic Cucumber 1, thinly sliced $1.49 each Simple Truth Organic® Baby Dill A small handful, chopped $2.79 Organic Yellow Potatoes (or russet) 2 lb, halved if small $2.49/lb (or $2.29/lb) Lemon 1 Olive oil 6 tbsp, divided Dijon mustard 2 tsp White wine vinegar (or apple cider vinegar) 2 tbsp Salt & pepper to taste Instructions Roast potatoes (oven): Heat oven to 425°F. Toss potatoes with 2 tbsp olive oil, salt, pepper. Roast until browned and tender, 30–35 minutes, turning once. Roast steelhead for the 4 omnivores (oven): On a separate lined sheet pan, place trout. Season with salt, pepper, lemon zest, and drizzle with 1 tbsp olive oil. Roast at 425°F until just cooked, 10–14 minutes. Finish with lemon juice. Make vinaigrette (no-cook): Whisk 3 tbsp olive oil, vinegar, Dijon, a squeeze of lemon, salt, pepper. Toss slaw: Combine cabbage, apple, cucumber, and dill. Toss with vinaigrette and let sit 10 minutes to soften slightly. Adjust salt/acid. Serve: Vegan plate = slaw + roasted potatoes. Omnivore plates = slaw + roasted potatoes + steelhead portion. Health notes: Lots of crunchy winter veg. Potatoes add satiety; trout adds lean protein + omega-3s for non-vegans. Keep dressing light for a lower-cal meal. Drink pairing: White wine: Sauvignon Blanc (great with cabbage/apple/lemon) or Albariño.
Build-Your-Own Miso Veggie Ramen (Vegan Base) + Sausage/Egg Add-Ons (Serves 5) A build-your-own ramen night: everyone gets the same miso-sesame, veggie-packed broth and noodles. The vegan guest gets tofu/mushrooms; the other four can add browned pork sausage (served on the side) and optional soft-boiled eggs. Save Dismiss Show details Ingredients Organic Lacinato Kale 2 bunches (about 12–16 oz), stems removed, sliced $2.99 Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $5.00 (16 oz) Organic Ginger Root 2 tbsp grated (about 2-inch knob) $5.99/lb Organic Yellow Peeled Onions 1 large onion, thinly sliced $1.99 each Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct) Miso paste (white or yellow) 1/2 cup (8 tbsp) Vegetable broth (or water + bouillon) 10 cups Soy sauce 1–2 tbsp, to taste Sesame oil 2 tsp Rice vinegar or lemon juice 1–2 tbsp Ramen noodles (or soba) 5 portions (about 15 oz / 425 g dry total) Firm tofu (for vegan protein) 14–16 oz, cubed Kroger® Country Pork Ground Sausage (optional for 4 omnivores) 12–16 oz, cooked separately $3.99 (sale) / 16 oz Optional: soft-boiled eggs (for omnivores) 4 eggs Optional toppings: chili crisp, sliced green onion, toasted sesame seeds, nori as desired Instructions Cook sausage separately (stove, optional): Brown sausage in a skillet over medium-high, 8–10 minutes. Transfer to a bowl for serving so the base stays vegan. Make broth base (stove): In a large pot, heat 1 tsp neutral oil. Sauté onion with a pinch of salt 4–5 minutes. Add mushrooms; cook until they start to brown, 6–8 minutes. Add garlic + ginger; cook 30 seconds. Simmer: Add vegetable broth; bring to a gentle simmer. Add tofu cubes and simmer 5 minutes to warm through. Season without boiling miso: In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot on low heat. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust. Add greens: Stir in kale and simmer just until tender, 2–3 minutes. Cook noodles: In a separate pot, boil noodles, drain, and rinse briefly to stop cooking (helps keep broth clear). Serve build-your-own: Set out bowls of noodles, vegan broth with tofu/veg, plus sausage and eggs as add-ons for the four omnivores. Health notes: Vegetable-forward and customizable. Keep sodium in check by using low-sodium broth and tasting before adding soy. Protein options: tofu for vegan; sausage/eggs for omnivores. Drink pairing: Beer: crisp pilsner. Wine: off-dry Riesling (great with miso/ginger).
Sheet-Pan Roasted Winter Veg Platter with Lemon-Garlic Tahini + Optional Grilled Pork/Chicken (Serves 5) A big vegetable-forward platter: roasted broccoli/cauliflower and carrots with a lemon-garlic tahini drizzle. Add a simple grillable protein alongside—pork chops or chicken for the four non-vegans—without changing the vegan main. Save Dismiss Show details Ingredients Baby Organic Broccoli 2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct Organic Cauliflower 1 large head (about 2 lb), cut into florets $3.49/lb Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots) 2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb) Simple Truth Organic® Garlic Bulbs 5 cloves, minced (divided) $2.79 (3 ct) Lemon 2 (zest + juice) Tahini 1/2 cup Olive oil 1/3 cup, divided Ground cumin 1 tsp Salt & pepper to taste Optional heat: crushed red pepper pinch Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops about 2 lb (4 chops) $7.29/lb OR Draper Valley Farms® Bone In Split Chicken Breasts about 2.5 lb (2 large split breasts) $4.49/lb Instructions Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F). Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan. Health notes: High veg volume, fiber, and healthy fats from tahini. For a lighter plate, go easy on the tahini and choose pork chops/chicken breasts for leaner protein add-ons. Drink pairing: Wine: Sauvignon Blanc or Grüner Veltliner. Beer: pale ale or Kölsch.