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Chicken & Pasta with Marinara Sauce and Garlic Green Beans

Ingredients:

For the Pasta:

  • 1⁄4 cup olive oil
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 2 teaspoons rosemary
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1⁄2 teaspoon marjoram
  • 2 chicken breasts, cut into cubes (optional)
  • 5-8 Roma tomatoes, diced
  • 8 ounces fusilli pasta
  • 1⁄8 cup parmesan cheese

For the Green Beans:

  • 1-pound fresh green beans, trimmed and snapped in half
  • 3 cloves garlic, minced
  • 2 pinches lemon pepper
  • 2 tablespoons olive oil
  • salt to taste

Instructions:

For the Pasta:

  1. In large, heavy skillet, heat the oil over medium heat until it is hot but not smoking.
  2. Add the garlic and onions; sauté until golden– about 3 to 4 minutes.
  3. Add spices and chicken chunks; cook through–about 10 minutes.
  4. Add diced Roma tomatoes to chicken/Marinara sauce.
  5. Simmer while cooking pasta according to package directions.
  6. Toss Marinara sauce gently with cooked pasta; serve immediately, sprinkled with Parmesan cheese.
  7. Divide (1/2 cup) between the squash, top with parmesan cheese and bake 10 minutes.

For the Green Beans:

  1. Place green beans into a large skillet and cover with water; bring to a boil. Reduce heat to medium-low and simmer until beans start to soften, about 5 minutes. Drain water. Add olive oil to green beans; cook for 2 to 3 minutes.
  2. Cook and stir garlic with green beans until garlic is tender and fragrant, 3 to 4 minutes. Season with lemon pepper and salt.
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Mango-Tomato Salsa

Yield: 4 Servings | Prep Time: 20 minutes | Source: www.foodandwine.com

Ingredients:

  • 2 roma (or beefsteak) tomatoes, chopped
  • 1 large mango, diced
  • 1/2 small red onion, finely chopped
  • 1 serrano (or jalapeno) chile, thinly sliced
  • 1-2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lime juice
  • Kosher salt
  • Freshly ground black pepper

Instructions:

  • In a bowl, toss together the tomato, mango, onion, chile, cilantro, olive oil, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season to taste and serve.
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Mango Avocado Spring Rolls

Yield: 8 Servings | Prep Time: 40 minutes | Source: www.101cookbooks.com

Ingredients:

For the Spring Rolls:

  • 1 medium sweet red pepper, finely chopped
  • 2/3 cup cubed avocado
  • 1/3 cup chives thinly sliced
  • 1/3 cup chopped fresh cilantro
  • 1 medium mango, peeled and thinly sliced
  • 2 cups lettuce (Chopped)
  • Thinly sliced/diced cucumber (For extra crunch!)
  • 2-3 carrots cut into thin matchsticks
  • 8 round rice paper wrappers (8 inches)

For the Sauce:

  • 1 clove garlic, peeled
  • 1 medium jalapeno (or serrano) chili, deseeded and chopped
  • 1/2 teaspoon fine grain sea salt, plus more to taste
  • 1 tablespoon sunflower oil
  • 1 small bunch of scallions, thinly sliced (~8 scallions)
  • 1/2 cup finely chopped cilantro
  • 1 14-ounce can of coconut milk (full fat)
  • 3 tablespoons freshly squeezed lemon juice, plus more to taste

Instructions:

For the Sauce:

  1. In a mortar and pestle, smash the garlic and chili into a paste along with the salt. Alternately, you can use a food processor or blender. Add the oil and the scallions, and smash or chop a bit more. Add the cilantro, pulsing the food processor/blender (if you’re using it) just a few times.
  2. Transfer the mixture to a jar or bowl, and whisk in the coconut milk, then the lemon juice. Taste, and adjust with more salt or lemon juice if needed. Store in a refrigerator for up to a week.

For the Spring Rolls:

  1. Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
  2. Place wrapper on a flat surface. Place sauce, cucumber, mango, pepper, avocado and lettuce across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve immediately.
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Tacos!

Prep Time: 30 minutes

For the Meat:

  • 1 Pound Ground Beef
  • 1 Medium Yellow Onion (Diced)
  • 1 TBSP Chili Powder
  • ½ tsp. Salt
  • ¾ tsp. Cumin
  • ½ tsp. Dried Oregano
  • ¼ tsp. Garlic Powder
  • ¼ tsp. Onion Powder
  • ¼ Cup Tomato Paste
  • ¼ Cup Water

Toppings:

  • Lettuce
  • Tomato
  • Radishes
  • Chives
  • Lime
  • Cilantro
  • Tortillas (Corn or Flower)
  • Shredded Cheese
  • Salsa
  • Avocado
  • Sour Cream
  • Cooked Rice (Optional)
  • Beans (Optional)

Instructions:

  1. Cook the ground beef fully, drain grease, then add ¼ cup tomato paste and all taco seasonings.
  2. Add in diced onion.
  3. Allow to simmer for 5 minutes.
  4. Add to hard or soft shell and add the toppings (plus any more you may like)!
  5. Finish with some chopped cilantro and a squeeze of lime.
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Braised Greens with Tomatoes

Yield: 6 Servings | PrepTime: 30 minutes | Source: www.foodandwine.com

Ingredients:

  • 1/2 cup extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 large jalapeño, seeded and sliced
  • 2 pounds sturdy greens, such as chard, mustard greens, kale or young collards—stems and inner ribs removed, leaves coarsely chopped
  • Any other veggies that catch your eye!
  • Salt and freshly ground pepper
  • 1-pint cherry tomatoes, halved
  • 3/4 cup water
  • 2 tablespoons white wine vinegar
  • Walnuts (optional)

Instructions:

  1. In a large pot, heat the olive oil. Add the onion, garlic, jalapeño, and any other vegetables you might want to use and cook over moderate heat until softened, about 6 minutes.
  2. Add the greens, season with salt and pepper and toss to wilt. Stir in the tomatoes, water and vinegar, cover and cook over low heat, stirring occasionally, until the greens are tender, and the tomatoes are soft, 10 to 15 minutes. Transfer to a bowl, garnish with chopped walnuts, and serve.
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Tomato Cucumber and Spinach Salad with Avocado Parsley Dressing

Yield: 2 Servings | Prep Time: 10 minutes | Source: www.cookinglsl.com

Ingredients:

  •  For the dressing:
  •  1 large avocado peeled and cored
  •  1/4 cup parsley
  •  1-2 tbsp chopped dill
  •  1 garlic clove
  •  juice from 1/2 lemon
  •  1/2 tsp salt
  •  black pepper to taste
  •  pinch of cayenne pepper
  •  For the salad:
  •  2 cups baby spinach washed
  •  2 cups chopped tomatoes 
  •  8 mini cucumbers sliced
  •  chopped parsley for garnishing


Instructions:

  1. Place spinach, tomatoes and cucumbers in a bowl.
  2. Add avocado, lemon juice, parsley, dill, salt, pepper and cayenne pepper to a blender. Pulse a few times. Slowly add water and pulse to thin the dressing. Pour over the salad. Store dressing in an air-tight container in the fridge for up to 5 days.
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Grilled Garlic Herb Corn With Tomatoes And Walnuts

Yield: 4 Servings | Prep Time: 20 minutes | Source: www.pumpkinnspice.com

Ingredients:

  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons garlic powder
  • 2 teaspoons Italian seasoning
  • Salt and pepper, to taste
  • 4 ears of corn, husks and silk removed
  • 1 cup chopped tomatoes
  • 1/4 cup crumbled feta cheese
  • 1/2 cup walnuts

Instructions:

  1. Heat grill or grill pan over medium heat.
  2. In a small bowl, combine melted butter, olive oil, garlic powder, Italian seasoning, salt, and pepper.
  3. Brush butter mixture onto each ear of corn and then sprinkle with Parmesan cheese.
  4. Grill corn for about 5-8 minutes, rotating so that all sides are cooked.
  5. Remove from grill and allow to cool slightly. Remove corn from cob and place into a medium bowl.
  6. Add chopped tomatoes and feta cheese.
  7. Pour into a serving dish and top with walnuts.
  • Serve immediately.
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Kale, Avocado & Cucumber Salad

Yield: 2-4 Servings | Prep Time: 1 hour 30 minutes | Source: www.urbancookery.com

Ingredients:

  • 3 Tablespoons Mayonnaise
  • 1/2 Tablespoon Water
  • 1/4 Teaspoon Salt
  • Juice of 1 Lime
  • 1/4 Teaspoon Lime Zest
  • 1 Tablespoon Cilantro (minced)
  • 1/3 Cup Onion (minced)
  • 3 oz Kale (de-stemmed and cut into bite-sized pieces)
  • 1 Avocado (cut into 1″ cubes)
  • 1 Cucumber (cut into half-moon shapes)


Instructions:

  1. In a small bowl, whisk together your mayo, water, salt, lime juice, lime zest, Cilantro and onion. Add a little crushed black pepper.
  2. Place your de-stemmed kale in a large bowl and toss with the dressing made in step one. Cover and refrigerate for at least an hour to help break down the kale’s toughness.
  3. After the kale has sat for at least an hour, toss in your avocado and cucumber and serve.
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Sauteed Sugar Snap Peas With Cauliflower Rice

Yield: 4 Servings | Prep Time: 15 minutes | Source: www.chelseyamernutrition.com

Ingredients:

  • 1 head cauliflower
  • 2 teaspoons olive oil or sesame oil
  • 2 cloves garlic, finely chopped
  • 1 lb sugar snap peas
  • 2 tablespoons low sodium soy sauce
  • 1/4 teaspoon honey mustard
  • 1/4 teaspoon red chili flakes
  • Pinch of freshly ground black pepper
  • Small pinch of ground ginger (optional)
  • Optional: sesame seeds to garnish


Instructions:

  1. Cut cauliflower into bite-sized florets.
  2. Place cauliflower florets into food processor and pulse until rice-like consistency forms.
  3. Steam cauliflower (you can easily do this in the microwave — cover a bowl of cauliflower rice with a damp paper towel and microwave in 1-minute increments until desired consistency is formed). Alternatively, you can sauté the cauliflower in a couple of teaspoons of oil over medium heat. Flavor with salt and pepper to taste.
  4. In a large sauté pan, heat oil over medium heat. Once your pan is hot, add garlic and sauté so the garlic does not burn.
  5. Add the snow peas and continue to sauté, constantly moving the vegetables around the pan.
  6. Once the snow peas begin to soften, add soy sauce and spices. Then add honey mustard. Sauté well so marinade is evenly distributed.
  7. Cook until vegetables are soft, but not limp. Serve over cauliflower rice. Enjoy!
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Beet Salad With Pea Shoots

Yield: 4-6 Servings | Prep Time: 1 hour 30 minutes | Source: www.myrecipes.com

Ingredients:

  • 5 medium red beets, unpeeled
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2-pound pea shoots, tough stems trimmed, and shoots snipped into bite-size pieces
  • 1/2 shallot, minced
  • 1/2 bunch fresh chives, chopped (about 3 tbsp.)
  • 1/4 cup extra-virgin olive oil
  • 2 to 3 tbsp. lemon juice
  • 1 1/2 firm-ripe avocados, diced
  • 1/2 teaspoon pepper


Instructions:

  1. Preheat oven to 400°. Scrub beets and put in a baking pan large enough to arrange them in a single layer. Sprinkle with 1 tsp. salt. Cover with foil and roast until tender when pierced with the tip of a small, sharp knife, about 1 hour.
  2. Cool beets until cool enough to handle. Peel and cut into 1/2-in.-thick wedges.
  3. Combine pea shoots, shallot, chives, oil, lemon juice, and remaining 1/2 tsp. salt in a large bowl. Top with beets, avocados, and pepper, tossing just to coat.
  4. Make ahead: Roasted beets, up to 1 day (peel and slice just before making salad).