Balsamic & Parmesan Roasted Cauliflower

Ingredients

• 8 cups 1-inch-thick slices cauliflower florets, (about 1 large head)
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried marjoram
• ¼ teaspoon salt
• Freshly ground pepper to taste
• 2 tablespoons balsamic vinegar
• ½ cup finely shredded Parmesan cheese

Directions

1. Preheat oven to 450°F
2. Toss cauliflower, oil, marjoram, salt and pepper in a large bowl. Spread on a large rimmed baking sheet and roast until starting to soften and brown on the bottom, 15 to 20 minutes. 
3. Toss the cauliflower with vinegar and sprinkle with cheese. Return to the oven and roast until the cheese is melted and any moisture has evaporated, 5 to 10 minutes more.

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Original recipe: Eating Well

Posted by Jasmine

Chorizo Crepes with Lemon Tahini

INGREDIENTS
FOR THE CREPES:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 3 large eggs, whisked
• 3 cups soy milk (you can use regular milk too)
• 2 tablespoons melted vegetable shortening (or butter)

FOR THE CHORIZO**:

• 2 chorizo sausages, chopped (you can use chicken, pork, or beef, whatever you like)
• 1 clove of garlic, minced
• 1 bunch of kale, chopped

FOR THE TAHINI:

• 1/4 cup tahini
• 3 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon ground coriander
• Salt and pepper to taste

• Sprouts and tomatoes to garnish

INSTRUCTIONS

1. Heat up a non-stick pan or skillet, pour a tiny bit of oil and wipe it with a paper napkin (keep oily napkin nearby for when you need to wipe again). 
2. Add all the crepe ingredients in a blender and blend for a minute. Scrape the sides and blend again for a few seconds. Pour into a bowl and ladle some of the crepe mix into the hot pan and swirl the pan with your hand to form the crepe, no worries if it’s not perfect. 
3. Once brown on one side, flip it and cook for 20 seconds or just until slightly crisp. Place cooked crepe on a plate. Repeat this process until you finish the batter. Keep crepes near the stove so they stay warm.
4. Place all the chorizo in a skillet with some oil over medium heat and fry for about 15-20 min until sausage is completely cooked and crispy. 
5. Remove the chorizo from the skillet and use the remaining fat to sauté the kale. Sautee over medium heat for about 5 minutes until kale starts to wilt. Season with salt and pepper and remove from the heat.
6. Place all the tahini ingredients in a food processor and blend until smooth. If needed, add a splash of water to get it going.

To assemble, grab a crepe, smear a good amount of the tahini, add kale, chorizo, and top with tomatoes and sprouts.

**The original recipe called for all kinds of spices to be added to the chorizo, but Queen of Spices though I be, it was kind of a lot.  Chorizo has a lot going on in it already.  The link is obv below if you want to try them out.

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Original recipe: La Crema

Posted by Jasmine

Bouneschlupp (Green Bean Soup)

Ingredients:

• 4 cups fresh green beans, cut into bite-sized pieces (about a pound)
• 2 cups waxy potatoes, cleaned and medium diced (about two, medium-sized ones)
• A bunch of mustard greens (optional)
• 4 pieces of thickly sliced bacon, diced
• 6 cups of cold water or broth
• 1 medium-sized  carrot, finely diced
• 1 large shallot, finely diced
• 2 cloves garlic, minced
• Salt and pepper
• 2 to 3 tablespoons sour cream
• Chives, minced
• Sausage (optional). Non-spicy, humble, German-style sausage.

Preparation:

1. In a heavy-bottomed Dutch oven, cook bacon bits over medium heat until browned and crispy. If using sausage, throw that in, too, and brown. Drain meat, reserving the fat. Set bacon and sausage aside.
2. Return meat fat to the pot, add carrots and shallot, and cook gently until translucent– about 3 minutes. You’re not looking to give them color, you’re just mellowing them. Add garlic at the end, stir a moment or two, then add beans and potatoes. (If you want your greens blended, add them here)
3. Cover vegetables with cold water or broth. Bring to a boil, then reduce to a simmer, covered with a snug lid. Cook until vegetables are soft, about 20 minutes.
4. Take an immersion blender and process the vegetables until smooth.
5. If you want your mustard greens leafy, add them here, If using sausage, bury it within the Bouneschlupp, and bring them up to warm, maybe 15 min to wilt the greens. 
6. Before serving add sour cream. Though some people prefer to thicken their soup with flour, I find that the starch from the potatoes, plus a little help from sour cream, gives the soup all the body it needs.
7. Remove sausage from pot and slice. Ladle soup into bowls, top with sliced sausage, and sprinkle with chives. 

Serve with crusty bread.

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Original recipe: KQED's Bay Area Bites column, apparently? I had to google a unique phrase to find it, no idea how I got there in the first place

Posted by Jasmine

Chicken Breast Lombardy

Ingredients 

1. 8 boneless skinless chicken breast halves
2. 1⁄2 cup flour
3. 1⁄2 cup butter
4. 1 cup sliced mushrooms
5. 1⁄2 cup marsala wine
6. 1⁄3 cup chicken broth
7. 1⁄2 cup fontina or mozzarella cheese
8. 1⁄2 cup grated parmesan cheese

Directions

1. Place chicken between 2 sheets wax paper.
2. Flatten to 1/4 inch thickness using a meat mallet or rolling pin.
3. Dredge chicken lightly in flour.
4. Place 4 pieces at a time in 2 tbs of melted butter in a large skillet.
5. Cook over low heat 3 to 4 minutes on each side or until golden brown.
6. Place chicken in a lightly greased 13x9 inch baking pan, overlapping edges.
7. Repeat procedure with remaining chicken, adding 2 tbs.
8. butter, reserve remaining drippings.
9. Sauté mushrooms in the remaining 1/4 cup butter.
10. Sprinkle evenly over chicken.
11. Stir wine & chicken broth into pan drippings in skillet.
12. Simmer 10 minutes stirring occasionally.
13. Spoon sauce evenly over chicken.
14. Bake at 400°F for 10 minutes.
15. Combine cheeses, and sprinkle over chicken.
16. Bake an additional 5 minutes.

Serve with rice or your favorite pasta.

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Original recipe: Food.com

Posted by Jasmine

Baked Cod with Feta and Tomatoes

Ingredients

• 1 tablespoon extra-virgin olive oil 
• 1 1/2 cups chopped onion 
• 3 cups chopped tomato 
• 1/4 cup dry white wine 
• 2 teaspoons fresh oregano, divided
• 1 teaspoon red wine vinegar 
• 3/8 teaspoon kosher salt, divided 
• 1/4 teaspoon freshly ground black pepper 
• Dash of crushed red pepper
• 4 (6-ounce) cod fillets 
• 1 tablespoon chopped fresh flat-leaf parsley
• 2 ounces feta cheese, crumbled (about 1/2 cup) 

Preparation

1. Preheat oven to 400°.
2. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. 
3. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. 
4. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture. Bake for 18 minutes or until fish flakes easily when tested with a fork. 
5. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.

(serving size: 1 fillet, about 1/2 cup tomato mixture, and 2 tablespoons feta)
I usually serve this with some kind of quinoa pilaf.

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Original recipe: My Recipes

Posted by Jasmine

The Brownies

Ingredients

• ½ cup + 2 tbsp (a total of 10 tbsp) salted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup melted chocolate chips
• ¾ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• ½ tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line a 9x9 pan with parchment paper.
2. Pour melted butter into a large mixing bowl. Whisk in sugar by hand until smooth, 30 seconds.
3. Add in eggs and vanilla extract. Whisk 1 minute.
4. Whisk in melted chocolate until combined and smooth.
5. Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
6. Pour into prepared pan and smooth out.
7. Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

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Original recipe: The Stay at Home Chef

Posted by Piera

Crash Hot Sweet Potatoes

Ingredients:

• two medium sweet potatoes
• 1 teaspoon of kosher salt
• 1 & 1/2 tablespoons light brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked sweet paprika
• 1/4 teaspoon onion powder
• 1/4 teaspoon chipotle chili powder
• 1/8 teaspoon granulated garlic
• Plenty of melted butter
• Plenty of olive oil

Method:

1. Preheat oven to 375
2. Peel two medium sweet potatoes and slice – these are about an inch and a half thick.
3. Blend brown sugar, 1/2 teaspoon salt, cumin, chili powder, paprika, onion powder, chipotle powder, about ten coarse grinds of black pepper, and garlic. Mix together really well with a fork, making to sure to get the sugar completely incorporated. 
4. Drizzle each of them with a mixture of two tablespoons melted butter and two tablespoons olive oil and then sprinkle each one with the spice mixture, pressing it lightly on the surface. Carefully turn them over and coat the other side with the butter/oil and the spices. 
5. Roast them in the oven for about 15 minutes. 
6. Remove from oven.  Being careful not to squash them too much, flatten each sweet potato disk slightly. 
7. Turn them over and roast them another 10 minutes, till they have a nice crust on both sides from the caramelization of the sugar and spices.

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Original recipe: The Creekside Cook

Posted by Jasmine

Kind of Extra Slow Cooker Pot Roast

Servings: 8 servings

Ingredients
For the Rub:

• 2 tablespoons sweet paprika
• 1 teaspoon garlic powder
• 1 1/2 teaspoons salt
• 3/4 teaspoon freshly ground black pepper
• 1/4 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon parsley

For the Pot Roast:

• 4 pound beef round roast or chuck depending on how lean you prefer it
• 2 tablespoons oil (use one with a high smoke point - I use avocado oil)
• 2 carrots roughly chopped
• 2 stalks celery roughly chopped
• 1 yellow onion diced
• 2 cloves garlic minced
• 2 strips bacon cut in half
• 2 1/2 cups beef broth
• 1/2 cup dry red wine optional
• 2 tablespoons tomato paste
• 3/4 teaspoon salt
• 2 bay leaves
• 5 tablespoons all-purpose flour mixed into a slurry with 1/2 cup canned beef broth

Instructions

1. Rub the roast all over with the rub mix.
2. Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in a slow cooker.
3. Add the broth to the skillet, return to a boil, and whisk to loosen up the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
4. Add the carrots, celery, onion, garlic, and bay leaves into the slow cooker around and on top of the roast. Lay the strips of bacon alongside and on top of the roast. Pour the beef broth/tomato paste mixture over everything.
5. Cook on low setting for 8-9 hours or on high for 3-4 hours.
6. Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
7. Place the pot roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. 
8. Pour a little of the gravy over it and serve with gravy on the side along with potatoes or Yorkshire Pudding and your choice of sides.

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Original recipe: The Daring Gourmet (the recipe is extra, so I guess you get an extra name)

Posted by Jasmine

Chicken and Biscuits

Ingredients

• 1½ tbsp olive oil, divided
• 4 stalks of celery, diced
• ½ yellow onion, diced
• 1½ tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ c all-purpose flour
• 2 c chicken stock
• ½ c milk
• 2 c cooked and shredded chicken breast [1]
• 1 16-oz bag frozen mixed vegetables
• 1 tbsp thyme
• unbaked Easy Drop Biscuits dough -- double that recipe for a 9x13 pan

Instructions

1. Preheat the oven to 400°F. Lightly coat an 9x13" pan with nonstick spray. [2]
2. Heat a large pot over medium-high heat. Add 1 tablespoon of the oil to the pan. Saute celery and onions until onions are crisp-tender.
3. In a small dish, mix garlic powder, salt, and pepper. Add to celery/onion blend and stir to coat.
4. Sprinkle the flour over this, and drizzle in the remaining ½ tablespoon oil. Stir and cook until any white bits of flour disappear and the flour looks light golden, about 1-2 minutes. The mixture will seem dry.
5. Slowly pour in the chicken stock and milk. Switch to a whisk and stir constantly. Bring to a low boil, continuing to whisk and scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened and reduced by about half, about 7 minutes, whisking very often.
6. Turn off the heat. Stir in the chicken, frozen vegetables, and thyme. Spoon the chicken mixture into the prepared dish.
7. Drop the biscuit dough by rounded spoonfuls over the top, dispersing the biscuits evenly over the surface. Some of the filling will peek through.
8. Bake until the biscuits are golden brown on top and cooked through, 25-30 minutes.

Notes from the original: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). The biscuit batter can be refrigerated and stored separately up to 1 day ahead.

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Original recipe: Well Plated

Posted by Piera

[1] unless you're me, in which case this translates to "one package of chicken breast from Aldi, cooked and shredded" haha

[2] if you remember. which I never do. It's fine if you don't.

Easy Drop Biscuits

Ingredients

• ¼ c cold butter
• 2 c all-purpose flour
• 1 tbsp baking powder
• ½ tsp kosher salt
• 1 c milk
• 3 tbsp plain Greek yogurt
• 1 tsp honey (optional)
• Optional Mix-Ins:
• Grated parmesan, fresh chives, a pinch of garlic powder (added to the dry ingredients)
• Shredded sharp cheddar and ground black pepper
• Shredded gruyere and finely chopped fresh rosemary or thyme

Instructions

1. Place a rack in the center of your oven and preheat to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat. Dice the butter into small pieces and place it in the freezer while you prepare the other ingredients.
2. In a large mixing bowl, whisk together the flour, baking powder, and salt. (If adding any herbs or spices, do it here.)
3. Scatter the cold butter pieces over the top. With a pastry blender (or your fingers), cut in the butter until the mixture resembles coarse crumbs. Some pieces may be the size of small pebbles and others as large as peas.
4. In a separate bowl, whisk together the milk, Greek yogurt, and honey until smoothly combined. Pour the milk mixture into the dry ingredients a little at a time, stirring lightly between additions. (If adding cheese, add it slowly as you add the milk.) Stop stirring as soon as the dough holds together. It will be very moist and seem wet.
5. Drop the batter by spoonfuls onto the prepared baking sheet. Bake for 10-13 minutes, until the tops are golden and spring back lightly when touched. Enjoy warm.

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Original recipe: Well Plated
Posted by Piera. Please note that I have only ever made this for the Chicken and Biscuits recipe, so I can't speak to baking times or what they are like with the mix-ins. But they have a very high chance of being amazing.

Cauliflower Fouscous Pilaf

Makes two servings of pilaf, with enough cauliflower left over for another meal

Ingredients:

• 1 large head of fresh cauliflower
• 1/2 cup chopped onion (about 1 med onion)
• ½ cup pine nuts  (I use slivered almonds instead, that shit is expensive)
• ½ cup dried cranberries, or chopped dried apricots
• several tablespoons of coconut oil for stir-frying
• 1 T curry
• 1 teaspoon cumin
• 1 teaspoon cinnamon

Directions:

1. Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don’t cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency. 
2. Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. 
3. If you want, place the cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. (I have skipped this step and just stir-fried and it was fine.)
4. Heat a tablespoon of coconut oil over medium heat. When it starts to shimmer, add the onions and sauté until they soften, then throw in the nuts and fruit.
5. Sauté the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. The natural sugars in the onions will caramelize into a deep, rich flavor.
6. Mix the spices together in a little cup. Push the onions to the side of the pan, and add another tablespoon of oil.  Let it heat up a bit, then add the spices and stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir every couple of minutes until the cauliflower is cooked. 

Eat it as a side by itself, or cover it in curry, as you like

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Original recipe: My grandma's cousin, who's a foodie who likes all the same things I do.  I think she got it from her chiropractor 

Posted by Jasmine

Cheesy Taco Stuffed Zucchini Boats

Ingredients

• 2 cans diced tomatoes and green chiles
• 3 medium zucchinis, cut in half lengthwise [1]
• 1 lb ground beef
• ⅓ cup diced onion
• 1 clove garlic, grated (or a few spoonfuls of minced)
• 2 tsp chili powder
• 2 tsp ground cumin
• ½ teaspoon oregano, rubbed between the palms of your hands [2]
• 1½ cups cauliflower rice (frozen is a great time-saver)
• ½ cup shredded cheese, orange variety, dealer's choice
• Cilantro for garnish

Instructions

1. Preheat oven to 400°F.
2. Drain the juice from one can of the tomatoes/chilies into a large baking dish. Set aside. Add the entire contents of the other can and spread evenly.
3. Use a small spoon to hollow out the center of the zucchini halves, leaving about ¼ an inch on either side. [3] Place them (cut side up) in the baking dish.
4. Saute the onion over medium-high heat. Add the ground beef and cook until brown. Then add in the garlic, spices, cauliflower rice, and remaining tomatoes and green chiles.
5. Mix everything together until combined and cook until heated through, about 3-5 minutes.
6. Divide the taco filling equally into the hollowed zucchini boats. Top with shredded cheese.
7. Cover with foil and bake 25-35 minutes or until cheese is melted and zucchini is cooked through.

Note: you can forgo the zucchini altogether and spread the taco mixture over tortilla chips, top with cheese, and have a huge, amazing pan of nachos.

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Original recipe: Recipe Runner
Posted by Piera

[1] So I can only fit 3 zucchinos (ha. leaving that) in my 9x13" Pyrex but I also doubled this recipe to not use only half a pound of ground beef (because why) - so the moral of the story is that you will have more taco filling than will fit in the zucchinos. Which is actually quite useful if you have a husband who *does not like* zucchini. or zucchino.
[2] oh, la, fresh-rubbed oregano *eye roll*
[3] no lie, this is actually a lot easier than it seems.

Tater Tot Bake

Ingredients

• 1 lb ground beef
• ½ onion, chopped
• 16 oz tater tots or hash browns
• Gravy [1]
• 1½ c shredded cheddar cheese

Instructions

1. Preheat oven to 350°F.
2. In a large skillet over medium-high heat, brown the ground beef with the onion. Drain excess fat, and season with salt and pepper to taste.
3. Spread the beef mixture evenly over the bottom of a 2-quart casserole dish (aka a 9x9" pan). Arrange potatoes evenly over beef layer.
4. Pour gravy over tater tot and beef. Sprinkle cheese evenly (and, let's be honest, liberally) over the top.
5. Bake in preheated oven for 30 to 40 minutes, until cheese is bubbly and slightly brown.

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Original recipe: Allrecipies

Posted by Piera

[1] the original recipe called for one 10.5-oz can condensed cream of chicken soup and ½ c milk in place of the gravy. I was making it that way for a bit until I remembered that I think "cream of" soups are kind of gross, and also that I know how to make gravy. There was unanimous agreement that the version with the actual gravy was much better.

Roasted Paprika Chicken and Veggies

Ingredients

• 1 lb small potatoes, dealer's choice on kind
• 6 carrots [1] halved lengthwise and cut into thirds
• 2 lb chicken thighs (boneless & skinless)

Also:

• extra virgin olive oil
• paprika
• salt
• black pepper

Instructions

1. Preheat oven to 450°F
2. Add potatoes and carrots to a 9x13" pan. Drizzle with olive oil and season with salt and pepper; toss to coat.
3. Place in the oven and roast while you prepare the chicken (5-10 minutes).
4. Heat a cast iron skillet over medium-high heat.
5. Season chicken with paprika [2], salt, and pepper.
6. Coat bottom of skillet with oil. Add chicken and cook until browned, 1-2 minutes per side.
7. Transfer the cast iron to the oven. [3] While it's open, stir those veggies a bit. Roast until chicken is cooked through and vegetables are tender, 10-15 more minutes.

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Original recipe from the Mealime app/website
Posted by Piera

[1] 6 or, you know, as many as seem appropriate. I don't know your life.

[2] by "season" I mean "douse liberally" and rub it all in. aww yeah. you know you like that.

[3] alternatively, you can transfer the chicken to the pan with the veggies, but I find it's just easier to use the cast iron in the oven.

Baked Turkey Meatballs- 7 Ways

Ingredients

Base recipe (start them all with this)

• 1 lb ground turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1 teaspoon worcestershire sauce
• 1/2 teaspoon salt

Thai Curry Turkey Meatballs

• 1 tablespoon Thai red curry paste
• 1 1/2 teaspoons brown sugar
• 1 teaspoons fish sauce

Taco Turkey Meatballs

• 2 tablespoons taco seasoning

Italian Turkey Meatballs

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 cup shredded parmesan

Greek Turkey Meatballs

• 1 clove garlic minced
• 2 tablespoons lemon zest
• 1/2 cup feta cheese
• 1 teaspoon dried oregano

Hoisin Ginger Turkey Meatballs

• 2 tablespoons hoisin sauce
• 2 teaspoons soy sauce
• 2 tbsp fresh ginger grated

Maple Chipotle Turkey Meatballs

• 1 tbsp maple syrup
• 2 tablespoons adobo sauce
• optional: 1/2 chipotle pepper for extra spice

Lemongrass Ginger Turkey Meatballs

• 1 stalk lemongrass outer leaves removed, cut into small chunks
• 1 shallot or half a small onion cut into chunks
• 1 inch piece of ginger sliced
• 1 tablespoon oil

Instructions

All meatballs except Lemongrass Ginger Meatballs

1. Stir together all ingredients.
2. Roll into 1.5 tablespoon balls.
3. Bake at 375°F for 20 minutes, or until cooked through.

Lemongrass Ginger Meatballs

1. Place the lemongrass, shallot, ginger and oil in a small food processor and puree until smooth.
2. Add to a small pan and cook, stirring occasionally, for 5-8 minutes, until lightly golden and cooked through.
3. Transfer to a medium bowl containing all the remaining ingredients and follow other Instructions from there.

Serving Suggestions

Thai Curry Baked Turkey Meatballs
with cauliflower rice
with a carrot & cucumber slaw
with steamed veggies and rice

Taco Baked Turkey Meatballs
meatball…tacos?
burrito bowls


Italian Baked Turkey Meatballs
baked in marinara and served over zoodles + linguine
add to minestrone soup in place of sausage
with Creamy Parmesan Mashed Cauliflower


Greek Baked Turkey Meatballs
Serve in a pita pocket with greek salad and tzatziki
Serve with roast potatoes, peppers and onion
with Wild Rice Pilaf

Hoisin Ginger Baked Turkey Meatballs
serve on a soba noodle salad
serve in lettuce wraps with rice and thinly sliced bell peppers (plus extra hoisin)


Maple Chipotle Baked Turkey Meatballs
Serve with sweet potato fries
burrito bowls
Serve with a salad tossed in Asian Salad Dressing


Lemongrass Ginger Baked Turkey Meatballs
Add to a stir fry (goes particularly well with Thai and Vietnamese flavors)
Make meatball bahn mi


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Original recipe: Sweet Peas and Saffron
Posted by Jasmine

Smokey Black Bean Soup

Ingredients

• 4 cans black beans, rinsed (Ain't nobody got time to soak beans)
• 1 lb smoked ham hock or shank
• 2 bay leaves
• 5 cups water
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 4 Tbsp olive oil
• 1 large yellow onion, chopped fine
• 1 medium sweet potato, chopped into 1/2-inch pieces (can substitute 2 large carrots)
• 1/2 carrot, chopped fine
• 1 celery rib, chopped fine
• 1/2 teaspoon salt
• 4 medium garlic cloves, minced
• 1 Tbsp ground cumin
• 1 teaspoon chili powder - (This would almost certainly be better with a little cayenne, too, because I loves me some heat, but that's to your discretion)
• 6 cups chicken stock
• 1 Tbsp molasses
• 1 red bell pepper, roughly chopped
• 3 to 4 Tbsp lime juice (can substitute lemon juice)
• Salt

Garnish:

• Chopped fresh cilantro
• Sour cream
• Avocado, peeled and chopped

Method

1. *I just threw it all in a crockpot and skipped the blender last time and it was great! Do what you want!  This soup doesn't own you!  (Don't forget to get the meat off the ham hock)

or

1. Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, sweet potato and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. 
2. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
3. Add the beans, ham hock, bay leaves, chicken stock, molasses, and bell pepper. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally, for 20 to 30 minutes.
4. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
5. Remove 4 cups of the soup (about half of it) to a blender. Purée until smooth and return to the pot of soup. (You may need to purée the soup in smaller portions, depending on the size of your blender. Don't fill the blender more than half way at a time and hold the lid while blending.) 
6. Add back the ham pieces to the soup. 
7. Add 3 Tbsp of lime juice. 
8. Adjust seasonings. If on the sweet side, add a bit more lime juice. Salt to taste.

Serve with garnishes. Makes 8 cups. Serves 6.

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Original recipe: Simply Recipes

Posted by Jasmine

Creamy Avocado & White Bean Wrap

Ingredients

• 2 tablespoons cider vinegar
• 1 tablespoon canola oil
• 2 teaspoons finely chopped canned chipotle in adobo  
• 1/4 teaspoon salt
• 2 cups shredded red cabbage (This is also good with extra carrots and/or corn in place of the cabbage)
• 1 medium carrot, shredded
• 1/4 cup chopped fresh cilantro
• 1 15-ounce can white beans, rinsed
• 1 ripe avocado
• 1/2 cup shredded sharp Cheddar cheese
• 2 tablespoons minced red onion
• 4 8- to 10-inch whole-wheat tortillas

Directions

1. Whisk vinegar, oil, chipotle and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine. Taste for spice level and add more adobo sauce.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto tortilla and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. 
4. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.

Serve with tortilla chips, salsa and Tecate beer.

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Original recipe: Eating Well

Posted by Jasmine

Brazilian Chicken with Coconut Milk

INGREDIENTS

• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 4 skinless, boneless chicken breast halves

• salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon minced fresh ginger
• 2 jalapeno peppers, seeded and chopped
• 2 cloves garlic, minced

• 3 tomatoes, seeded and chopped
• 1 (14 ounce) can light coconut milk
• 1 bunch chopped fresh basil

DIRECTIONS

1. In a medium bowl, mix the cumin, cayenne pepper, turmeric, and coriander. Place the chicken in the bowl, season with salt and pepper, and rub on all sides with the spice mixture.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Place the chicken in the skillet. Cook 10 to 15 minutes on each side, until no longer pink and juices run clear. Remove from heat and set aside.
3. Heat the remaining olive oil in the skillet. Cook and stir the onion, ginger, jalapeno peppers, and garlic 5 minutes, or until tender. 
4. Mix in the tomatoes and continue cooking 5 to 8 minutes. 
5. Stir in the coconut milk. 
6. Serve sauce over the chicken. Garnish with the basil.

I served this over rice

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Original recipe: AllRecipes

Posted by Jasmine

Beef Bulgolgi Bowls

Ingredients

• 2 bundles scallions
• 4 tbsp white wine vinegar, divided
• 1 tsp sugar
• 2 cucumbers
• 8 oz shredded carrots
• 1 1/4 lb ground beef (or steak, sliced)
• 8 oz bulgogi sauce (aka Korean barbecue sauce)
• 1/4 cup sour cream
• 2 tsp sriracha (or more to taste)
• jasmine or white rice

Directions

1. Set rice to cook.
2. In a medium bowl, combine:
3. 2 tbsp white wine vinegar
4. sugar
5. pinch of salt
6. Using a peeler, shave cucumber lengthwise into ribbons. Toss ribbons into the vinegar mixture. Set aside, tossing occasionally until ready to serve.
7. Thinly slice the scallions, separating whites from greens.
8. Heat a drizzle of oil in a large pan over medium heat. Sauté carrots until tender. Transfer to plate or small bowl.
9. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and cook until fragrant, about 1 minute. Add beef. Cook until browned and cooked through, breaking into pieces.
10. Meanwhile, in a small bowl, combine sour cream and sriracha. Stir in small amounts of water until mixture reaches drizzling consistency.
11. Add remaining vinegar (2 tbsp) to browned beef, cook 30 seconds. Add bulgogi sauce. Bring to a simmer then immediately remove from heat.
12. To assemble bowls: rice, beef, carrots, cucumber (removed from excess liquid), sriracha crema drizzle, and scallion greens.

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Original Recipe: adapted from HelloFresh
Posted by Emilee

Creamy Sausage Tortellini Soup

Ingredients:

• 1 lb Italian sausage
• 1 small yellow onion, diced
• 1 shallot, diced
• 2 large carrots, peeled and diced
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 cups chicken broth
• 14 oz refrigerated cheese tortellini
• 1 tsp Italian seasoning
• 6 oz chopped fresh spinach
• 2 cups heavy cream

Directions:

1. In a large stockpot set over medium-high, cook the sausage until browned. Using a slotted spoon, transfer the cooked sausage to a paper towel lined plate; set aside.
2. Add onion, shallot and carrot, sauté for 5 minutes or until the vegetables are soft. Add the garlic and sauté for an additional 2 minutes, or until fragrant, stirring occasionally to prevent it from burning.
3. Whisk in the flour and cook for 1 minute. Gradually add in the chicken broth, whisk to combine. Continue cooking until the mixture reaches a simmer, then reduce heat to medium-low and simmer for 6 minutes.
4. Pat as much grease as possible off of the sausage, then add it along with the tortellini, salt, pepper, Italian seasoning, spinach, and half & half. Simmer for 5 minutes, or until the tortellini is fully cooked.
5. Serve immediately with freshly grated parmesan, if desired.

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Original Recipe: Life Made Simple

Posted by Emilee