CREAMY TOMATO PASTA

2 cups packed spinach, roughly chopped
2 cups cherry tomatoes
2 cups chopped mushrooms
3-4 garlic cloves
1/4 cup olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
Kosher salt and pepper, to taste
2 Boursin cheese wheels
12 ounces pasta of your choice
1/2 tsp crushed chili flakes, or to taste, optional
Shredded Chicken

Preheat the oven to 350 F.
In a large baking dish add the 2 cups packed spinach, 2 cups cherry tomatoes, 2 cups chopped mushrooms (sliced or chopped), and 3-4 garlic cloves(minced). Drizzle with the 1/4 cup olive oil and sprinkle with 1 teaspoon dried basil, 1 teaspoon dried oregano, Kosher salt and pepper. Use your hands to toss everything and mix.
Nestle the 2 Boursin cheese wheels into the veggies in the dish. Bake at 350F for 20-25 minutes or until the tomatoes burst and get soft.
Meanwhile, cook the 12 ounces pasta of your choice in salted water according to package timing. Reserve 1 cup of the pasta water, then drain.
Once the cheese and veggies are done baking, use a fork and crush the cheese while hot; stir well with the veggies to create a creamy sauce.
Add in the reserved pasta water and 1/2 tsp crushed chili flakes and stir to combine.
Add the cooked pasta and toss to coat. Serve immediately and enjoy!

CABBAGE STEAKS

 

1 large head of cabbage

Olive Oil
Salt & Pepper

Preheat the oven to 425ºF. Pour a teaspoon of olive oil over a rimmed sheet pan. Rub to coat. Cut the cabbage into large round “steak” disks.  Season all over with salt and pepper and olive oil.  Roast for 20 to 25 minutes and enjoy.

CUCUMBER AVOCADO FETA SALAD

Cucumber

Avocado

Feta 

Lemon

Olive Oil

Salt & Pepper

Chop cucumbers and avocados.  Crumble feta.  Combine olive oil, lemon juice and salt and pepper to taste.  Gently combine cucumbers, avocado and feta, then drizzle with dressing.

BRUSSELS SPROUTS AND BACON PESTO PASTA

4 slices of bacon, cooked and chopped

12 ounces brussels sprouts

1 clove garlic, grated or minced

¼ teaspoon red pepper flakes

Kosher salt and fresh ground black pepper to taste

8 ounces uncooked pasta shells or similar shape/size, gluten-free if needed

3 tablespoons pesto

1 lemon, juiced

¼ cup shredded Parmesan cheese

Cook the pasta according to package instructions and drain. While the pasta cooks thinly slice the brussels sprouts or use the shredding attachment on a food processor. In a large skillet cook the bacon. Drain on paper towels and chop when cool enough to handle. Reserve one tablespoon of the bacon grease in the skillet and discard the rest. Add in the shredded brussels sprouts and red pepper flakes, season with salt pepper. Sauté for 3-5 minutes or until tender. Stir in the garlic and sauté another 30 seconds. Add the chopped bacon, pasta, pesto, lemon juice and Parmesan cheese into the skillet. Stir everything together until combined. Taste for seasoning and serve topped with extra Parmesan cheese.

KALE CHIPS

½ bunch green kale, stemmed and torn into chip-size pieces

½ teaspoon extra virgin olive oil

¼ teaspoon garlic or onion powder

¼ teaspoon seasoned salt or pink Himalayan salt

Preheat the oven to 300°F.  Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the powder and salt.  Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.

HONEY BUTTER SKILLET CORN

2 tablespoons salted butter

2 tablespoons honey

1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)

2 ounces cream cheese cut into chunks

¼  teaspoon salt

¼  teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge.

HONEY BUTTER SKILLET CORN

2 tablespoons salted butter
2 tablespoons honey
1 bag (16 oz) frozen corn (it is really good with fresh corn cut from the cob)
2 ounces cream cheese cut into chunks
1/4 teaspoon salt
1/4 teaspoon black pepper

In a skillet pan, over medium-high heat, melt the butter and honey. Once melted add the frozen corn and cook for 5-8 minutes, stirring occasionally, until cooked through.  Add cream cheese, salt, and pepper. Stir together and let it cook, about 3-5 minutes, while stirring occasionally.  Serve immediately. Leftovers keep well, covered in a container, and stored in the fridge

CAULIFLOWER MAC & CHEESE

1 cup grated cheddar cheese

16 ounces cauliflower, chopped into macaroni sized pieces
1/3 cup grated Monterey jack cheese
½ teaspoon ground mustard
¼ cup heavy cream
2 ounces cream cheese, room temperature
½ teaspoon salt

½ teaspoon cracked pepper

1. First, Bring a pot of water to a boil. Add the cauliflower pieces and boil for 5 minutes.
2. Then, Drain the water and return the cauliflower to the pot over low heat.
3. Next, Add the remaining ingredients and stir well until the cheese has melted fully, about 3 minutes.
4. Serve immediately.

HIBACHI CHICKEN SKEWERS & VEGGIES

Chicken Skewers

9 chicken tenders
3 wooden skewers
3 tbsp coconut aminos
1 tbsp olive oil
salt and pepper (for seasoning)

Hibachi Veggies

3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
3 tbsp coconut aminos
1 tbsp olive oil
1/2 tsp ground ginger
salt and pepper to taste

Bang Bang Sauce

1/2 cup mayo (see notes for my homemade version)
1 tsp coconut aminos
1/2 tsp garlic powder
2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)


Chicken Skewers

Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
Pour coconut aminosover each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Hibachi Veggies

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Bang Bang Sauce

Add all of the ingredients to a bowl and mix together with a spoon until combined.

GERMAN CUCUMBER SALAD

1/2 cup sour cream or plain yogurt

1 cucumber

1 medium to large tomato

2 slices of onion (slice into rings)

2-4 teaspoons of lemon juice

3/4 teaspoon dill

Salt and pepper to taste

Peel and slice cucumber, tomato, and onion.  In a bowl combine dill, salt and pepper, sour cream or yogurt, and lemon juice.  Mix well, add vegetables to mixture and stir until coated.  Refrigerate until ready to serve.  

ONIONS RINGS

Onion Rings

2/3 C Milk
1/2 C flour
3/4 tsp baking powder 
1/2 tsp salt 

Milk together until smooth with wire whip. Dip onions and deep fry in oil 

STEAMED BABY BOK CHOY

Baby Bok Choy
4 teaspoons soy sauce
Zest & juice of one lime
Scallions

Take baby bok choy & slice in half long ways. Steam until tender. Meanwhile, mix 4 teaspoons soy sauce, zest & juice of one lime, and some sliced scallions.  I put the steamed bok choy on a platter & drizzled with the sauce. 

ROASTED BUTTERNUT SQUASH

ROASTED BUTTERNUT SQUASH

INGREDIENTS

1 butternut squash, peeled and roughly cubed

Extra-virgin olive oil

Kosher salt

Freshly cracked black pepper

2 teaspoons finely chopped fresh herbs, like thyme, rosemary, or sage (optional)

Honey or maple syrup, to taste (optional)

DIRECTIONS

Preheat the oven to 400°F.  Toss the butternut squash cubes with a generous drizzling of olive oil, a large pinch of salt, pepper, herbs, and maple syrup (if using) on a baking sheet. Spread out in a single even layer, and roast for 30 to 45 minutes, or until the squash is fork-tender and lightly browned.

CHICKEN SALAD-STUFFED TOMATOES

4 large tomatoes
1/4 cup mayonnaise
2 cups finely chopped rotisserie chicken
1 cup fresh corn kernels
1/2 cup snipped chives (or scallions)

Core tomatoes.  Scoop flesh into strainer set over bowl to catch juice.  Mix together 1/4 cup of juice, the mayonnaise, chicken, corn and chives; season.  Spoon into tomato shells.  Serve with greens.

CORN & BLUEBERRY SALAD

6 fresh sweet corn, husked

1 cup fresh blueberries

1 cucumber, sliced

¼ cup finely chopped red onion

¼ cup chopped fresh cilantro

1 jalapeno pepper, seeded and finely chopped*

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon honey

½ teaspoon ground cumin

In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs.

In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings.

MEXICAN CORN ON THE COB

 

From here.

Roasted Corn with Queso, Cilantro and Chile 
(Mexican Street Corn)

(adapted from Saveur)

4 large ears corn

butter

sea or kosher salt and freshly ground black pepper, to taste

1/2 cup mayonnaise

1 + 1/2 cups Queso Fresco, crumbled or Cotija or Parmesan cheese, grated

4 tablespoons fresh cilantro, minced

4 teaspoons chile powder

1 lime, cut into four wedges

1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes.

2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges.

SPINACH & ARTICHOKE CASSEROLE

2 packages frozen and chopped spinach, thawed and squeezed dry

1 can artichoke hearts, drained and chopped

½ cup heavy cream

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

1 package [8 oz] cream cheese, softened

1 cup whole milk

Preheat oven to 350 degrees.  In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup parmesan.

In a small bowl, with mixer at medium speed, beat cream cheese until fluffy.  Reduce to low slowly adding milk mixing until well blended.

Spoon spinach mixture into casserole dish; pour  cream cheese mixture evenly over spinach mixture.  Sprinkle with remaining 1/3 cup of parmesan.  Bake 25-30 minutes or until edges bubble and top is golden.  Makes 8 servings.

HOME COOKED FIRECRACKER PIZZA

1 garlic clove, minced

1 tablespoon of butter or margarine

1 ready made pizza crust [or homemade pizza dough]

½ of a package of frozen spinach, thawed, drained, and chopped

1 cup roasted red peppers, sliced

3 Roma tomatoes, sliced

4 Portobello mushrooms, sliced

1 cup of mozzarella cheese, shredded

Sauté the garlic in the butter until it is warm.  Baste pizza crust with butter and garlic.  Cover crust with spinach; next layer peppers, tomatoes, mushrooms, and finally cheese.  Bake at 350 degrees for 15-20 minutes.

RED BEAN-FETA AND PEPPER SALAD

Salad:
1 can kidney beans, drained

1 green or yellow pepper, chopped

1 head of cabbage, chopped

3 green onions, chopped

½ cup crumbled feta cheese

Dressing:

1 tbsp. chopped fresh parsley

1 teaspoon minced garlic

1 teaspoon lemon juice

1 teaspoon olive oil

Combine kidney beans, pepper, cabbage, green onion, and feta cheese.  Mix dressing, toss well and serve with a roll.