Smashed Potatoes


  • 1.5 pounds baby potatoes
  • 2 baby leaves
  • 2 garlic cloves
  • Olive Oil
  • salt
  1. Put potatoes in a pot with bay leaves and garlic and cover with water. Add salt.
  2. Cook until potatoes are tender (approx. 20 min)
  3. Drain and discard bay leaves and garlic. Drizzle with 2 tbsp olive oil
  4. Transfer potatoes to baking sheet and smash each potato using a cup. Drizzle with more olive oil, and season with salt and pepper. Broil until crisp and golden approx. 20 min (turning after 10 min).

Blueberry Compote


 

  • 3 cups frozen blueberries (approx. 16 ounces)
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 tsp ground cardamom
  • 1/8 tsp salt
  • 2 tsp cornstarch
  1. Mix blueberries, maple syrup, vanilla, cardamom and salt in a medium pot. Cook stirring occasionally for about 10 minutes until the blueberries break down.
  2. Whisk cornstarch, whisking until sauce thickens
  3. Serve over yogurt, oatmeal, pancakes, ice cream. Refrigerate in an air tight container

Blueberry, Almond, and Lemon Bread


  • 1/2 cup sliced almonds
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 Tbsp grated lemon peel
  • 1/2 cup butter
  • 1 1/2 cup sugar
  • 3 eggs
  • 2/3 cup milk
  • 1 1/2 cup blueberries
  • 3 Tbsp fresh lemon juice
  1. Set aside 2 Tbsp almonds.
  2. Chop the rest of almonds finely. Mix flour, chopped almonds, baking powder, lemon peel, salt, and set aside.
  3. Cream butter with 1 1/4 cup of sugar with a mixer until light and fluffy. Beat in eggs 1 at a time. Beat flour mixture into butter mixture alternatively with milk. Fold in blueberries.
  4. Pour batter into parchment-lined pan. Bake at 325 degrees for approximately 1 hour 15 minutes until a toothpick inserted in the middle comes out clean.
  5. Mix remaining 1/4 cup sugar and lemon juice and set aside until loaf comes out of the oven.  While still hot, pierce loaf multiple times with a toothpick. Pour sugar mixture over loaf in plan. Sprinkle remaining almonds. Let cool for 30 minutes before removing from pan.

 

Grilled Chicken Thighs with Lime and Cilantro


INGREDIENTS

  • 6 chicken thighs
  • 1/2 cup olive oil
  • 3 tablespoons brown sugar
  • 3 tablespoons soy sauce
  • 1 teaspoon lime zest
  • 3 tablespoons cilantro leaves chopped
  • 1 tablespoon lime juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons minced garlic
  1. In a medium sized bowl, whisk together the olive oil, brown sugar, soy sauce, lime zest, cilantro, lime juice, salt, pepper and garlic.
  2. Pour the marinade over the chicken. Marinate for at least 1 hour, or up to 24 hours.
  3. Heat an outdoor grill or indoor grill pan to medium. Add the chicken in a single layer.
  4. Cook for 6-8 minutes per side, or until a thermometer inserted into the thickest part of the chicken registers 165 degrees F.
  5. Let the chicken rest for 5 minutes. Sprinkle with additional cilantro for garnish.

Oven-Baked Chicken Fajitas


INGREDIENTS

Chicken Seasoning:

  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/8 tsp pepper
  • 2 tsp sugar
  • 1 tsp salt

Vegetables:

  • 2 onions
  • 3 bell peppers, any color
  • 2 lb. chicken breast
  • 4 Tbsp vegetable oil
  • 1 lime
  • Tortillas
  • 1 cup sour cream (optional)
  • 1/2 bunch cilantro (optional)

Instructions

  • Preheat the oven to 400 degrees. Mix all of the spices for the fajita seasoning in a small bowl and set aside.
  • Cut the onion and bell peppers into 1/4-inch wide strips. Place them in a large 13×15-inch casserole dish or a large baking sheet. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.
  • Drizzle the vegetable oil over the chicken and vegetables, then sprinkle the fajita seasoning mix over top. Toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from the lime over top of the meat and vegetables after they come out of the oven.
  • Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Tomato-Rich Lasagna


  • 1 pound lean ground beef
  • ½ cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (8 ounce) cans tomato sauce
  • ½ cup water
  • 2 tablespoons sugar
  • 1 ½ teaspoons dried basil leaves
  • 1 teaspoon Italian seasoning
  • 1 ½ teaspoons salt to taste
  • ¼ teaspoon ground black pepper
  • 2 tablespoons dried parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • ¾ pound mozzarella cheese, shredded
  • ¾ cup Parmesan cheese
  1. Cook ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 teaspoon salt, pepper, and 1 tablespoon parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  3. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  4. Preheat oven to 375 degrees F.
  5. To assemble, spread sauce in the bottom of a baking dish. Arrange 6 noodles lengthwise over sauce. Spread with ricotta cheese mixture. Top with mozzarella cheese and a little parmesan cheese. Repeat layers to finish with mozzarella and Parmesan cheese. Cover with foil.
  6. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Garlic Butter Salmon


  • 1 pound salmon fillets (about 2 large ones)
  • 4 tbsp. melted butter
  • 1/4 cup parmesan cheese
  • 2cloves garlic, minced
  • 1 tbsp. dried parsley
  • Salt and pepper to taste
  1. Preheat oven to 350°. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Place salmon on top and season with salt and pepper.
  2. In a small bowl, mix together melted butter, Parmesan, and parsley.
  3. Coat salmon with mixture, patting to cover in an even layer.
  4. Bake until the salmon is cooked through, about 25 minutes.
  5. Switch oven to broil and broil until top begins to turn lightly golden, about 2 more minutes

Spaghetti alla Carbonara


  • 2 tsp. Olive Oil
  • 8-10 oz bacon cut into small pieces
  • 1 package of spaghetti (16 oz)
  • 3 eggs
  • 1/3 cup parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  1. Heat oil in a large skillet. Add bacon and stir occasionally until browned and crispy. Transfer to paper towels to dry
  2. Cook spaghetti according to package directions. Reserve 1 cup of water.  Drain spaghetti and return to pot.
  3. Whisk eggs, half of cheese, salt and pepper in a bowl until smooth. Whisk in 1/2 cup of reserved water. Adding water avoids eggs from turning into scrambled eggs when mixing with the spaghetti.
  4. Stir egg mixture into pasta until creamy and slightly cooled. Stir in bacon. Top with remaining cheese.
  5. Stir in remaining 1/2 cup water.

Cauliflower Hummus


  • 1/3 cup olive oil
  • 10 garlic cloves smashed
  • 1 head cauliflower
  • 1/4 cup tahini (not completely full)
  • 1/4 cup lemon juice
  • 1 tsp salt
  • Fresh or dry Parsley for garnish

 

  1. Combine oil and garlic in a small saucepan over low-medium heat. Cook until garlic begins to brown (10 to 15 min). Let cool and strain (discard garlic)
  2. Bring a pot of salted water to a boil over high. Add cauliflower and cook until tender (10 to 15 min). Drain and cool
  3. Put cauliflower, tahini, lemon juice and salt in a blender and process until smooth. Add water if needed 1 tablespoon at a time
  4. Transfer to a bowl and drizzle with garlic-infused oil
  5. Sprinkle with parsley
  6. Serve with pita bread or veggies

Easy Beef Stir-Fry


  • 1 Tbsp. vegetable oil
  • 1 pound beef sirloin thinly sliced
  • 1/4 tsp salt
  • 1.5 broccoli florets
  • 1 red pepper sliced
  • 1 cup thinly sliced carrots
  • 2 Tbsp. chopped green onion (green and white parts included)
  • 1 tsp minced garlic
  • 2 Tbsp. soy sauce
  • 1/4 tsp ground ginger
  • 1/3 cup water
  • 1 Tbsp. sesame seeds (optional)
  1. Heat oil in wok or skillet
  2. Cook beef with salt until browned
  3. Move beef to the side and add broccoli, pepper, carrots, green onions, and garlic. Stir and let cook for a few minutes
  4. Stir in soy sauce, sesame seeds, ginger and water.
  5. Continue cooking stirring until vegetables are tender and the liquid has evaporated.
  6. Serve over rice, cauliflower rice or quinoa