Summer Peach Caprese
-2 ripe yellow peaches, pitted and sliced into half moon chunks
-1.5 cups fresh basil, rinsed
-3 large tomatoes, sliced into 1/2 pieces
-2 avocados, pitted and sliced
-12 ounces fresh mozzarella, thinly sliced
-2.5 cups arugula
Dressing:
-1/4 cup balsamic vinegar
-1/4 cup EVOO
-teaspoon salt
-teaspoon pepper
Whisk together vinegar, oil and salt & pepper.
On a large platter, arrange arugula and drizzle with 2 tablespoons of dressing. Layer together peaches, mozzarella, and tomatoes across the arugula. Top with basil & avocado. Drizzle the remaining dressing across the salad.
Street Corn
-6 ears corn
-2 tablespoons room temperature butter
-1 cup plain yogurt
-2 cups cotija cheese
-1/2 cup fresh cilantro, rough chopped
-1 teaspoon chili powder
-juice and zest of 2 limes
-salt & pepper
Shuck corn and brush with butter, salt and pepper. Wrap loosely in tin foil, 2 pieces per piece of foil. Place on grill at medium heat, and grill until corn is tender and slightly charred, turning every 5 minutes.
Meanwhile, in a bowl, plain yogurt, juice and lime zest, chili powder, half the cotija cheese (1 cup), and most of cilantro. When corn is cooked through and charred, remove from grill and cover with thin layer of yogurt mixture on all sides. Top with additional cotija cheese and cilantro.
Roasted Artichoke Salad
2 heads romaine lettuce, thinly chopped
1 pepper, diced
1 Jar marinated artichoke hearts, drained
2 small cucumbers, diced
1/4 cup chopped pepperoncinis
1 cup cherry tomatoes, diced
1/2 cup chopped kalamata olives
1/2 c vegetable oil
1 tablespoon white vinegar
2 tablespoon apple cider vinegar
2 tablespoons italian seasoning
good pinch of salt & black pepper
Preheat oven to 450 degrees. Put artichoke hearts on a baking sheet, and roast in oven for 20-25 minutes until golden brown. Rotate half way through.
In a large salad bowl, add romaine, pepper, olives, cucumbers, pepperocinis, and cherry tomatoes. Combine salad dressing ingredients in a bowl and whisk. Once artichoke hearts cool to room temp, top the salad and dress.
Grilled Bacon Wrapped Broccolini with Mustard Viniagrette
2 bunches broccolini (or a bunch asparagus!)
1 lb thinly sliced bacon
1/2 c EVOO
1.5 Tablespoon Rice Wine Vin
2 Tablespoons Grainy Mustard
Salt & Black Pepper
Separate broccolini heads and sliced thicker pieces lengthwise in half. Take 2-3 pieces broccolini and wrap tightly with bacon.
Preheat grill to medium heat. Place broccolini bacon bunches onto grill, with loose end of bacon facing down. Grill 10-12 minutes, rotating so each side is cooked evenly and until bacon is crispy.
Combine EVOO, vinegar, mustard and salt and pepper in a bowl and whisk together.
Remove broccolini from grill and onto place, drizzle vinaigrette across top and serve.
Khao Soi
Makes roughly 6 servings
Total prep & cook time: 30-40 minutes
Ingredients:
1.5 lb raw chicken thighs, thinly sliced
1 lb chinese egg noodles (link below)
2 TBL fish sauce
1/4 cup red Thai curry paste (link below)
1 teaspoon freshly ground black pepper
1-inch piece of fresh ginger
2 tablespoons fresh turmeric (or dried)
1 large clove garlic
4 cups chicken stock
1 red bell pepper (or 2 for thicker broth)
2 TBL soy sauce
2 TBL brown sugar
2 cans coconut milk
2 TBL veg oil
Toppings (Very important!): bean sprouts, cilantro, lime wedges, green onions, chili crisp oil (link below)
Instructions:
Prep for broth: Add 1/4c red curry paste, 1 clove garlic, fresh ginger and turmeric into food processor and pulse until combined into thick paste and set aside. Remove stem and seeds from red bell pepper (use two red bell peppers for thicker sauce and stronger pepper flavor), and 2 cans coconut milk and red bell pepper into blender and blend until smooth and set aside.
Start boiling water for noodles.
In separate large dutch oven, Heat 2 TBL over medium high heat until hot. Add the sliced chicken thighs, and fresh black pepper, and brown chicken for 3 +/- minutes. Remove chicken from pan and set aside (chicken does not need to be fully cooked just browned). Add the curry paste into the pan and sauté 2 minutes until fragrant. Add chicken stock to pot with curry paste and bring to boil. Meanwhile, cook noodles per package directions in other pot, and once cooked drain and set aside with few tablespoons of oil to prevent sticking. Once stock is boiling, lower the heat and add the coconut milk/pepper mixture, fish sauce, soy sauce, brown sugar, and chicken back into the pot. Cook until broth is hot and chicken is cooked through.
To serve, add noodles into bowls and top with the hot soup. Squeeze limes on top, and add sprouts, cilantro, chili oil, scallions.
LINKS FOR INGREDIENTS:
Shredded Chicken and Ramen Salad with Peanut Dressing
Ingredients:
3 cups romaine lettuce, chopped
1 cup red cabbage, thinly sliced
2 small cucumbers, diced
2 large carrots, shaved
1 red pepper, diced
1 avocado, diced
4 ramen squares (I prefer lotus brand brown rice ramen) RICE RAMEN NOODLE LINK
2.5 cups cooked shredded chicken
2 TBL EVOO
Dressing:
1/2 cup smooth peanut butter
1/4 cup good apple cider vinegar
3 TBl dark sesame oil
1/4 cup vegetable oil
2-3 TBL soy sauce
1 TBL honey
1 TBL sesame seeds
1 teaspoon minced fresh ginger
Combine all dressing ingredients into a bowl and whisk until smooth. Check flavor, add more soy if needed.
Toss chicken with half the peanut dressing.
Cook ramen according to package directions. Strain and set aside. Add EVOO to noodles to keep from sticking.
Arrange salad with romaine lettuce, cabbage, cucumbers, peppers and carrots. Add noodles and chicken. Top with avocado. Drizzle remaining dressing on salad and toss.
Creamy Turkey, Mushroom, Wild Rice Soup
1 lb ground turkey
1.5 cups mixed mushrooms
3 large carrots, chopped
3 celery stocks, chopped
1 medium yellow onion, diced
1 clove garlic, chopped
1 cup wild rice blend
2 tablespoons cream cheese
1/2 cup parm or romano, grated
6 cups chicken stock
1 TBL pepper
1 TBL salt
1 teaspoon thyme
1 teaspoon parsely
2 TBL EVOO
In a large dutch oven, heat 2 tablespoons EVOO. Add onions and sauté 3-4 minutes. Add carrots, celery, mushrooms, garlic. Sautee 3-4 minutes. Add salt and pepper. Add ground turkey and sauté until cooked through, 5-6 minutes. Add chicken stock and herbs and bring to boil, then reduce to simmer and add wild rice. Simmer until rice is cooked through, approximately 15 minutes. Whisk in cream cheese and parm and simmer until combined. Check seasonings. Serve topped with grated parm or romano.
Simple Arugula Salad
4 Cups Arugula
2 Bartlett Pears, thinly sliced
2 Avocados, Diced
3/4 C Crumbled Blue Cheese
Dressing:
1/2 C EVOO
3 Tablespoons Apple Cider Vin
1 Teaspoon Dijon
1 Small Shallot, Diced
1 Taaspoon Freshly Ground Black Pepper
Mushroom and Sweet Pea Risotto
Ingredients:
1 cup arborio rice
1 cup shitake mushrooms, washed and roughly chopped
1/2 cup frozen peas, thawed
juice and zest of 1 lemon
1 cup good quality pecorino romano or parmigiano reggiano
6 cups chicken stock
2 tablespoons EVOO
1 medium shallot, diced
1/4 cup dry white wine
1 teaspoon freshly ground black pepper
1 tablespoon fresh chopped chives
Directions
Add chicken stock to small pot, and put heat on low to slowly heat stock.
In a separate medium size pot, add EVOO and shallots and saute for 4-5 minutes until shallots are soft. Add 1 cup rice, and stir rapidly until rice is toasted and sounds like glass beads, 3-4 minutes. Add 1/4 cup wine and deglaze for 1-2 minutes. Add 1 cup of hot chicken stock from pan and stir occasionally, uncovered. Once rice has absorbed most of the liquid, add another cup. Continue this process until rice is fully cooked and consistency is smooth. Add mushrooms, black pepper, lemon juice and zest, and peas to rice. Stir a few minutes until combined and heated through. Add cheese and chives, stir until melted. Serve!
White Bean Chicken Chili
Ingredients:
-1.5 lb boneless skinless chicken thighs
-2 can white beans
-1 red pepper, diced
-2 poblano peppers, diced
-1 jalapeno, chopped
-1 clove garlic, minced
-1 medium yellow onion, diced
-6 cups chicken or vegetable stock
-1 cup yellow corn (fresh, frozen or canned)
-1 can chopped green chilis
-3-4 tablespoons cream cheese, room temp
-2 teaspoons cumin
-2 teaspoons paprika
-1 TBL salt
-1 TBL pepper
-1 TBL oregano
Toppings: mexican cheese, cotija cheese, diced avocado, cilantro, sour cream
Sautee red pepper, poblano peppers, jalapeno, corn, onions and garlic with 3 tablespoons EVOO and all spices for 6-7 minutes in large dutch oven. Add chicken stock and chicken thighs, medium heat and cover for 15-20 minutes until chicken thighs are cooked. Remove chicken from pan and shred on cutting board with two forks. Return chicken to pan, add green chilis, and cream cheese. Simmer until cream cheese is melted. Check seasonings.
Serve with desired toppings!
Lasagna with Pesto Ricotta
Ingredients
Meat Sauce:
1 lb ground beef
1 lb hot italian sausage, removed from casing
1 red pepper, diced
1 medium yellow onion, diced
1 clove garlic, diced
1 12-ounce can crushed seasoned tomatoes
1 24-ounce jar tomato sauce
1 teaspoon red pepper flakes
1 TBL salt
1 TBL pepper
Lasagna:
12 ounces pesto
16-ounces ricotta
1 lb boil and bake lasagna noodles
1 cup pecorino romano or parmesan cheese, grated
12 ounces mozzarella, sliced thin
Prepare meat sauce: Simmer 2 TBL EVOO over medium heat. Add diced peppers and onions and cook 5-6 minutes. Add ground beef and sausage and break up with spatula. Add garlic. Sauté until veggies are soft and meat is cooked. Add can of tomatoes, salt, pepper, tomato sauce, red pepper flakes. Bring to boil then lower heat to simmer. Simmer for 30 minutes.
Boil water and cook lasagna noodles per package directions until al dente.
Grease 13x9 baking pan and preheat oven to 375. Combine ricotta and pesto in a bowl.
Add 1 cup sauce to bottom of baking dish, then one layer of noodles, layer of ricotta pesto mixture, 2 TBL parm and 5-6 slices of mozzarella. Repeat for three layers. Use remaining parm and mozzarella on top layer. Bake for 25-30 minutes until bubbling and cheese is melted. Serve.
Favorite Salad Dressings
Greek Vinaigrette:
1/2 C EVOO
3 TBL Red Wine Vin
Juice of 1 Lemon
1 Teas Garlic Powder
1 TBL Oregano
Salt & Pepper
Balsamic Vin:
1/2 C EVOO
1/2 C Balsamic Vinegar
1 TBL Dijon Mustard
1 TBL Honey
Salt & Pepper
Simple Italian
1/2 C Vegetable Oil
1/4 C Apple Cider Vin
1/4 C White Vinegar
Large Pinch of Salt & Black Pepper
1 TBL Italian Seasoning
Mexican Lime Vinaigrette:
1/2 C EVOO
Juice of 4 Limes
2 TBL Rice Vin
Salt & Pepper
Herb Vinaigrette:
3/4 C EVOO
3 TBL Chopped Fresh Herbs: Chives, Dill, Parsely, Basil
2 TBL Red Wine Vin
1 TBL Dijon
Salt & Pepper
Creamy Greek:
2 TBL Tahini
2 TBL Red Wine Vin
Juice of 1 Lemon
3/4 C EVOO
1 TBL Oregano
Salt & Pepper
Avocado “Ranch”:
1 Avocado
1/4 C Greek Yogurt
1/4 C EVOO
1 TBL Chives
1 TBL Dill
1 TBL Parsely
Juice of 1 Lime
1 Teas Onion powder
1 Teas Garlic powder
S&P
-Blend on high until smooth. Sometimes need additional EVOO
Greek Chicken & Farfallini
Ingredients:
1 red pepper, diced
1 shallot, diced
1.5 lbs chicken breasts, cubed
1 cup diced tomatoes
1.5 cups farfallini (or other small pasta)
2 cups chicken stock- room temp
1 TLB fresh dill, chopped
1 TBL smoked paprika
1 TBL oregano
2 TBL balsamic vin
1/2 cup crumbled feta
1/2 cup chopped kalamata olives
2 TBL capers
Heat 2 TBL EVOO in pan over medium. Add chicken, shallots, oregano, paprika and a pinch of salt and pepper. Cook 5 +/- minutes until chicken is almost cooked. Add 2 TBL balsamic vinegar, sautee 2 minutes. Remove chicken from pan and put on plate.
Add peppers and tomatoes and saute 3 minutes. Add pasta and stock. Bring to boil then simmer until pasta is cooked through. Sometimes additional stock needed.
Return chicken to pan. Add feta, olive, capers, and lemon juice. Heat 2-3 minutes.
Top with dill and serve.
Mushroom Chicken Sausage Frittata
Ingredients
-3 cooked chicken sausages, thinly sliced
-1 cup mixed mushrooms, rough chop
-1 TBL fresh herbs (dill, chives, parsely)
-1 red pepper, chopped
-10 eggs
-2 TBL milk, cream, or milk alternative
-1/4 fontina cheese, chopped
-1/4 cup grated pecorino romano
-1 shallot, chopped
-1 avocado sliced, for topping
Directions:
-Preheat oven to 350. In cast iron 8-10” pan - Sauté pepper, shallot, mushrooms in pan with 2 TBL EVOO and salt and pepper for 3-4 minutes. Add chicken sausage and mix for a moment. Ensure oil is coating entire pan. Whisk eggs with milk in a bowl. Add egg mixture to pan along with cheese and herbs. Mix gently and let cook on stove on low heat without disrupting for 3-4 minutes. Move to oven and cook 12-15 minutes until cooked through.
Remove from oven, top with fresh herbs and avocado, serve immediately.
Pork Shoyu Ramen
Ingredients
Broth
-8 cups chicken or veggie stock
-1/4 C dried porcini mushrooms
-1/4 C rice vinegar
-1-2 TBL sambal oelek (to taste)
-1.2 C soy sauce
-2 TBL sesame oil
-1 teas fish sauce
-1 shallot
-1 garlic clove
-1 TBL minced ginger
Soup
-8 ounces dry ramen noodles
-2 medium heads boy choy, chopped into 1 inch pieces
-2 carrots, shaved
-2 leaks, thinly chopped
-2 soft boiled eggs, cut in halves
Pork Tenderloin
-1/2 pork tenderloin
-1/2 C hoisin
-1/2 C soy
-2 TBL EVOO
Directions:
Season pork tenderloin with salt and pepper, and then marinate with hoisin, soy and EVOO for 1 hour up to overnight. Preheat oven to 425 degrees.
Add shallot, garlic, and ginger to large pot with sesame oil. Season with salt and pepper. Add stock. Add porcini mushrooms, soy, rice vin, fish sauce and chili paste. Simmer broth for 20 minutes. Meanwhile, boil a pot of water to cook ramen noodles. Check flavor and add additional soy or chili paste if needed to broth. Put pork tenderloin in oven and bake for 7 minutes or until internal temperature reaches 145 degrees. Remove porcini mushrooms from broth, bring to small boil and add leeks, bok choy and shaved carrots. Remove pork tenderloin from oven and let rest for 10 minutes. Meanwhile, add ramen to boiling water and cook per package directions and drain. Once pork has rested, thinly sliced pork tenderloin.
In soup bowls, add 1 cup noodles and ladle broth and vegetable soup over noodles, then top with 1/2 soft boiled egg, and 5-6 thinly sliced pieces of pork. Serve!
Favorite Greek Salad
Dressing:
1/4 C Red Wine Vinegar
1/2 C EVOO
1 TBL Oregano
1 Teas Garlic Powder
Juice of 1 Lemon
1 Teaspoon Dijon Mustard
1 Teaspoon Salt
1 Teaspoon Freshly Ground Black Pepper
Salad:
2 Heads Romaine Lettuce, Chopped
1 Cup Red Cabbage, Thinly Shaved
3 Persian Cucumbers, Sliced Thin
1 Red Pepper, Diced
1 Tomato, Diced
1/4 Cup Pepperoncini Peppers, Sliced Thin
2 Tablespoons Capers
1/2 C Good Imported Feta Cheese, Crumbled
1/2 C Kalamata Olives
Oregano for Topping
Lime Corn Salad
Ingredients
Dressing:
Juice of 4 Limes
1/3c EVOO
2 TBL Rice Vin
Salt & Pepper
Salad:
4 raw ears of corn kernels
6 ounces butter lettuce
2 avocados, diced
2 endives, thinly chopped
1 cup crumbled blue cheese or gorgonzola
1 cup diced tomatoes or cherry tomatoes, halved
Shredded Chicken Enchiladas with Green Chile Sauce
Ingredients
Enchilada Sauce
2 cans green chilis, undrained
1 cup chicken stock
1 TBL oregano
1 cup chunky fresh salsa
1 clove garlic
1 teaspoon cumin
1 jalapeno (optional)
1/4 cup fresh cilantro or parsley
Enchiladas
3 chicken breasts cooked and shredded OR 1 rotisserie chicken, shredded
2 ears of fresh corn kernels (or 1 can)
1 can black beans
1 medium yellow onion, diced
1 red pepper, diced
2 TBL cream cheese
1 teaspoon chili powder
1 teaspoon cumin
salt & pepper
6-7 large soft burrito shells
2 cups monterey jack and sharp cheddar cheese
Optional toppings: banana peppers, hot sauce, fresh jalapenos, cotija cheese, sour cream
Preheat oven to 375 degrees. Combine all enchilada sauce ingredients in a blender and blend until smooth and combined, set aside.
In a large saute pan heat 2 tablespoons of EVOO. Add onion and red peppers and saute 3-4 minutes. Add corn and black beans and garlic and saute veggies until tender. Add shredded chicken, cream cheese, and spices with another TBL of EVOO. Heat until cream cheese is melted and ingredients come together.
In a 13x9 pan, use half the enchilada sauce and pour into the bottom of the pan.
Fill each tortilla with chicken veggie filling, a little cheese, roll and place with open side down into 13x9 pan with enchilada sauce on bottom. Repeat until pan is full. Should make approx 6 large enchiladas. Top with remaining enchilada sauce and cheese. Bake 20 minutes until cheese is melted and sauces are bubbling.
Finish with desired toppings and serve.
Quick Sprout and Kale Salad
Ingredients
Salad
3 cups thinly shaved raw brussel sprouts
1 cup baby kale
1/2 cup slivered almonds
1/2 cup dried cranberries
1/2 cup pecorino romano grated cheese
1 teaspoon salt, 1 teas freshly ground black pepper
Dressing
Juice of 3 lemons
1/2 cup good EVOO
Salt & pepper
1 teaspoon dijon mustard
1 tablespoon rice vinegar
Toast slivered almonds in 350 degree oven until golden, approx 10 minutes. Add brussel sprouts, kale, cranberries, romano, almonds, salt and pepper to salad bowl and toss well. Toss with dressing. Serve!
One Pot Greek Chicken with Orzo
Ingredients
Marinade
4 Chicken Breasts
1 Cup Greek Yogurt
1 TBL Oregano
1 TBL Smoked Paprika
1 TBL Coriander
1 TBL Cumin
Juice of 1 Lemon
1 Teas Salt
1 Teas Pepper
Orzo
1 Cup Orzo
2 Cups Chicken Stock
1/4 Cup White Wine
3/4 Cup Marinated Artichokes
3/4 Chopped Tomatoes
1/4 Cup Chopped Pitted Kalamata Olives
1/4 Cup Crumbled Feta
1 Thinly Sliced Lemon
1 Clove Minced Garlic
2 Tablespoon EVOO
Salt/Pepper
Directions
Whisk together marinade ingredients in a large bowl. Add chicken breasts to bowl and coat evenly. Refrigerate for 3 hours or overnight.
Preheat oven to 375 degrees.
Heat 2 TBL EVOO in skillet over medium high heat. Add chicken and lemon slices to pan. Sear chicken 3-4 minutes each side until golden, remove from heat and set aside. Leave lemon slices in pan and turn 3-4 times until browned and soft.
Add artichokes hearts and tomatoes to pan with additional EVOO if needed. Sautee 5 minutes until tender. Add 1/4 cup wine and garlic to pan and stir to scrape all chicken bits from bottom of pan into sauce.
Add 1 cup orzo, 2 cups chicken stock, salt and pepper to pan and bring to boil.
Add kalamata olives and feta to pan and give a quick stir. Place chicken back in pan, cover, and put in oven for 20-25 minutes at 375 until chicken is cooked through and orzo has cooked.
Remove from oven, fluff with fork, serve.