Curried Lentils With Sweet Potatoes and Swiss Chard

2 1 4 1 1-1/2 1-1/2 1 4 to 5 2 1-1/2 1 1 1 1/2 1/3     1/3 1/4

tablespoons extra virgin olive oil medium onion garlic cloves 1-inch piece fresh ginger root teaspoons garam masala teaspoons curry powder jalapeño pepper cups vegetable broth pounds orange-fleshed sweet potatoes cups dried lentils bay leaf pound Swiss chard teaspoon kosher salt teaspoon ground black pepper cup chopped fresh cilantro Finely grated zest of 1 lime Juice of 1/2 lime cup finely chopped tamari almonds (optional) cup chopped scallions

Source Smitten Kitchen (link)

Roasted Spiced Sweet Potatoes

1 1/2 1/2 1/4 to 1/2 1 2 3

teaspoon coriander seeds teaspoon fennel seeds teaspoon dried oregano teaspoon dried hot red pepper flakes teaspoon kosher salt pounds medium sweet potatoes tablespoons vegetable oil

Source Smitten Kitchen (link)

Escarole and Orzo Soup with Meatballs

1 2 1/4 12 1/4 2 2 3/4 1/4 8 1 3/4 4

large egg tablespoons water cup plain dried breadcrumbs ounces lean ground turkey cup freshly grated Parmesan cheese tablespoons chopped fresh Italian parsley garlic cloves teaspoon salt teaspoon ground black pepper cups (or more) low-salt chicken broth cup chopped peeled carrots cup orzo cups coarsley chopped escarole (about 1/2 medium head)

Source Smitten Kitchen (link)

Double Chocolate Torte

8 1 1 5 1 1/4 1/4   1/2 4 1 1 8 1/2 2 2

Cake ounces bittersweet (not unsweetened) or semisweet chocolate cup unsalted butter cup sugar large eggs tablespoon vanilla extract teaspoon salt cup all purpose flour Mousse cup unsalted butter large eggs cup whipping cream tablespoon vanilla extract ounces bittersweet (not unsweetened) or semisweet chocolate cup plus 1-1/2 teaspoons sugar cups fresh raspberries tablespoons red currant jelly Red currant bunches (optional)

Source Smitten Kitchen (link)