Banana Split-dillas

Banana Split-dillas

INGREDIENTS:
vegan, serves 2-4

• 1 tortilla (I used sprouted grain)
• 2 Tbsp nut or seed butter
• 1/2 cup sliced fresh fruits (try seasonal berries, apples, grapes, dried fruit – and bananas of course!)
• 1/4 cup soy vanilla yogurt
• swirl of soy whip on top

DIRECTIONS:

1. Warm tortilla just enough so that is becomes soft and pliable.
2. Slather in nut butter – it should melt easily due to the warm tortilla surface.
3. Layer in sliced fruit.
4. Pour yogurt over top.
5. Fold tortilla and slice into triangles.
6. Add optional whipped topping – a sprinkle of nuts or even a cherry on top to complete the fun.

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Tomato and Farro Soup

Tomato and Farro Soup

INGREDIENTS:

• 1 1/2 cups farro, rinsed
• Fine grain sea salt
• 6 sprigs cilantro, stems and leaves separated
• 4 tablespoons olive oil
• 4 garlic cloves, sliced
• 2 fat leeks, white and light green parts only, rinsed well, halved lengthwise and thinly sliced
• 3 teaspoons curry powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon chili flakes
• 3 1/4 pounds ripe tomatoes, cored and cut into wedges (or two 28 oz. cans of whole tomatoes with juices)
• 1 cup light coconut milk
• 1/2 cup slivered, blanched almonds, toasted
• Additional cilantro leaves, chopped
• Lemon wedges

DIRECTIONS:

Prepare the farro. Bring 4 1/2 half cups of water to a boil in a large pot. Add farro, 1 teaspoon sea salt and 6 cilantro stems, stirring to combine. Bring mixture back to a boil, reduce heat to low and simmer until farro is al dente (soft on the outside, some bite left on the inside, about 25 minutes). Drain farro and set aside.
 
Cook the aromatics and spices. Warm olive oil in a large, heavy-bottom pot over medium heat. Stir in sliced leeks and cook for 5 minutes. Add garlic and continue to cook until leeks are soft, but not caramelized (about 5 minutes more). Add curry powder, coriander, cumin, and chili flakes, stirring to combine. Cook until spices are fragrant (about 1 minute). Stir frequently to keep the spices from burning on the bottom of the pot.

Cook the tomatoes. Add tomato wedges and 6 cups of water, then bring mixture to a boil. Reduce heat to low and simmer until tomatoes are fall-apart tender (about 30 minutes). Blend tomatoes into the soup until smooth using an immersion blender or in batches with a regular blender. Add half of the farro and blend until the grains are broken down and the texture is somewhat chunky. Stir in the remaining farro and season to taste with sea salt.

Garnish and serve. Ladle soup into bowls and top with coconut milk. Finish with a sprinkling of toasted almonds and chopped cilantro. Serve with lemon wedges.

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Pasta with Tomatoes and Kale

Pasta with Tomatoes and Kale

INGREDIENTS:

• 4-6 servings your favorite pasta
• 2 small or 1 large zucchini, chopped
• 2-3 cups tomatoes, halved or chopped
• 1 bunch kale
• 1 can pinto beans
• olive oil
• basil, salt, pepper, or other herbs to taste

DIRECTIONS:

Cook your pasta. When done, toss with a little oil to prevent it sticking to itself. Add a little oil to a large pan and add the zucchini. Saute for a few minutes. Add the pinto beans and kale. Cover, lower heat, and cook for a few minutes, until kale has began to wilt. Add veggies & beans to pasta. Add tomatoes to pasta. Toss. Add basil, salt, more olive oil if you want it, and pepper to taste. Enjoy!

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Meatball Pizza

Meatball Pizza

INGREDIENTS:

For the meatballs

• 1 large slice stale white bread, crust removed
• 1/3 cup warm water
• 4 ounces ground veal or beef, very cold
• 3 ounces sweet or hot Italian sausage, very cold, casing removed
• 1 small garlic clove, minced
• 1 tablespoons minced fresh flat-leaf parsley
• 1 large egg white, lightly beaten
• 2 ounces Parmigiano-Reggiano, finely grated
• Salt and freshly ground black pepper

For the pizza

• 1 tablespoon olive oil, plus more for shaping and brushing
• 1 small yellow onion, diced
• Salt
• 1 ball Semolina Pizza Dough, at room temperature
• 3/4 cup Simple Pizza Sauce
• 4 ounces whole-milk, low-moisture mozzarella cheese, shredded

DIRECTIONS:


Make the meatballs
1. Place the bread and warm water in a bowl. Let stand, turning the bread occasionally to thoroughly moisten it, for 10 minutes.
2. Line a rimmed baking sheet with parchment paper. Squeeze the bread gently to remove some–actually, most–of the water. Discard the water. Tear the bread into 1-inch chunks and toss them into a large bowl. Add the veal or beef, sausage, garlic, parsley, egg white, half of the Parmigiano-Reggiano, 1⁄4 teaspoon salt, and pepper to taste and mix thoroughly with moistened hands. Form the meat mixture into 10 balls. Place the meatballs on the baking sheet, cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight.
3. Place a pizza stone on a rack in the lower third of the oven and preheat to 450°F (232°C). Let the pizza stone heat for 45 to 60 minutes.
4. Remove the plastic wrap from the meatballs and place the baking sheet directly on the pizza stone. Bake until golden brown, about 15 minutes. Let the meatballs cool slightly and then cut each one in half.
Make the pizza
5. Meanwhile, in a skillet over medium heat, warm the 1 tablespoon olive oil. Add the onion, season lightly with salt, and sauté until softened, about 8 minutes.
6. Place a large sheet of parchment paper on a pizza peel or baking sheet turned upside down and place the ball of dough in the center. Coat your fingers with olive oil and press the dough from the center outward into a 12-inch round with a slightly raised edge. (If the dough springs back when you try to shape it, cover it with a clean kitchen towel and let it rest for a few minutes, then try again.) Patience is the key here, as the thinner the dough is, the crisper the crust will be. Cover the finished dough round with a clean kitchen towel and let rise for 15 minutes.
7. Lightly brush the raised edge of the dough with olive oil. Spread the tomato sauce over the dough, leaving a 1⁄2-inch border uncovered. Scatter the onion over the sauce. Arrange the halved meatballs on top. Sprinkle with the mozzarella and season to taste with pepper. Carefully slide the pizza-topped parchment paper from the peel or baking sheet onto the hot pizza stone (or overturned cast-iron skillet). Bake until the crust is golden brown and the cheese is bubbling, 9 to 12 minutes.
8. Using the pizza peel or baking sheet, remove the pizza from the oven and transfer it to a cutting board. Let stand for 2 minutes, sprinkle with the remaining Parmigiano-Reggiano, and then slice and serve.





Get more deliciousness at Meatball Pizza Recipe | Leite's Culinaria

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Grilled Kale Salad With Yogurt Dressing and Hazelnuts

Grilled Kale Salad With Yogurt Dressing and Hazelnuts

INGREDIENTS:

• 1 cup Greek yogurt
• 1 shallot, minced
• 1 clove garlic, minced
• 10 mint leaves, chopped
• 1/4 cup plus 3 tablespoons extra virgin olive oil, divided
• 3 to 4 tablespoons red wine vinegar, or to taste
• Zest of 1/2 a lemon
• 1-2 tablespoons lemon juice
• Salt
• Freshly ground pepper
• 1/2 cup raw hazelnuts (skin on)
• 2 bunches Russian or curly kale, stems removed
• 1 handful of halved cherry tomatoes

DIRECTIONS:

Preheat oven to 500°.

To prep the kale. First soak both bunches in a sink-ful of water for 10-15 minutes so the bugs and dirt fall to the bottom. Then take each stalk out one at a time, and holding the bottom of the inner rib, pull your other hand up the stalk to quickly strip the leaves from the rib. So much easier than slicing the leaves away from the rib one at a time! I will never go back.

For the dressing. Add the yogurt, shallot, garlic, mint, 1/4 cup of olive oil, and red wine vinegar to a bowl and whisk together. Then add a pinch of sea salt and pepper and taste. Add more as you like. This makes almost double the amount of dressing you need for one recipe. But you won’t be sorry because it’s delicious on anything.

For the hazelnuts. Toast the whole nuts in the oven or toaster oven until they are nice and golden and the skins are cracking. Dump them onto one half of a damp kitchen towel and fold the other half over the top so the nuts are covered. Roll the nuts between the towel with your hands until the skins come off. Yay! ANOTHER great kitchen tip. I love this one almost as much as the kale. Chop hazelnuts loosely.

For the kale. Lay the kale onto a large cookie sheet. Drizzle with remaining olive oil, sprinkle with sea salt and toss as best you can with your hands. Put the kale into your super hot oven, preferably under the broiler (once it’s had a chance to wilt a bit). The kale will cook super fast and it’s totally fine if a few leaves get burned. Turn the leaves as they cook so that all pieces are nicely wilted.

Arrange the kale on a platter. Sprinkle nuts and tomatoes over the top. Drizzle dressing generously. Top with lemon zest, lemon juice, sea salt and a few grinds of pepper.

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Thai Turkey Burgers with Peanut Sauce

Thai Turkey Burgers with Peanut Sauce

INGREDIENTS:
Makes 4 burgers

• 1 lb 99% fat-free lean ground turkey breast (I used Jennie-O)
• 1/2 cup shredded carrot
• 1/2 cup finely chopped broccoli
• 3 Tablespoons chopped cilantro
• 1 green onion, sliced
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 4 buns (I toasted Arnold Sandwich Thins)
• baby spinach leaves
• For the peanut sauce:
• 3 Tablespoons smooth peanut butter
• 1 Tablespoon rice vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon water
• 1 clove garlic
• 1 teaspoon sesame oil
• 1 teaspoon chili garlic sauce (could use siracha)
• 1 teaspoon honey
• 1/4 teaspoon ground ginger

DIRECTIONS:

1. Create peanut sauce by combining peanut butter, rice vinegar, soy sauce, water, garlic, sesame oil, chili garlic sauce, honey and ground ginger in a food processor or blender. Blend until very smooth. Reserve 2 Tablespoons + 2 teaspoons and set aside.

2. Combine remaining peanut sauce with turkey, carrots, broccoli, green onion, cilantro, salt and red pepper flakes in a large bowl. Mix well and form into 4 patties. Heat a large skillet over medium-high heat and spray with non-stick spray. Cook patties for 3-4 minutes on one side, then spray the top with more non-stick spray. Flip and cook for 3-4 more minutes or until burgers are no longer pink in the middle.

3. Place a burger patty on each bun and top with 2 teaspoons of the reserved peanut sauce. Add baby spinach for crunch and serve.

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Black and White Cupcakes

Black and White Cupcakes

INGREDIENTS:

• 8 ounces cream cheese, softened
• 1 large egg, at room temperature
• 1/3 cup plus 1 cup granulated sugar
• 1 cup miniature chocolate chips
• 1 & 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup warm water
• 1/3 cup vegetable oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract

DIRECTIONS:

Preheat oven to 350°. Line 2 12-cup muffin tins with cupcake liners.

Beat cream cheese, egg, and 1/3 cup sugar on medium speed until light and fluffy (about 2 minutes). Stir in the chocolate chips. Set aside.

In a large bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Make a well in the center, and add water, oil, vinegar, and vanilla. Mix just until blended.

Fill each muffin cup one-third full with the chocolate batter. Top with a spoonful of cream cheese mixture, until cups are about two-thirds full. Bake 22 to 28 minutes, until the tops spring back lightly when touched.

Cool in pans for 10 minutes. Remove to wire racks to cool completely.

Makes about 24 cupcakes.

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Salted Caramel Chocolate Shortbread Bars

Salted Caramel Chocolate Shortbread Bars

INGREDIENTS:
Yield about 5 dozens
For the shortbread layer:

• 2 cups all-purpose flour
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 cup (2 sticks) unsalted butter, at room temperature
• ½ cup sugar

For the caramel layer:

• 1 cup (2 sticks) unsalted butter, cut into pieces
• 1 cup sugar
• 4 tbsp. light corn syrup
• 2 (14 oz.) cans sweetened condensed milk

For the chocolate layer:

• 8 oz. semisweet or bittersweet chocolate, finely chopped
• 1 tsp. light corn syrup
• ½ cup (1 stick) unsalted butter, cut into pieces
• Fleur de sel or sea salt, for sprinkling

DIRECTIONS:

To make the shortbread layer, preheat the oven to 325° F. Line a 9 x 13-inch baking pan with parchment paper. In a small bowl combine the flour, baking powder and salt. Stir with a fork to blend, and set aside. In the bowl of an electric mixer, beat the butter and sugar on medium speed until well blended, about 1-2 minutes. With the mixer on low speed blend in the dry ingredients just until incorporated. Transfer the dough to the prepared baking pan and press in an even layer over the bottom of the pan. Bake 15-18 minutes or until golden. (If the crust puffs up a bit while baking, just gently press it down while it is cooling.) Transfer the pan to a wire rack and let cool completely.

To make the caramel layer, combine the butter, sugar, corn syrup and condensed milk in a medium saucepan over medium heat. Heat, stirring occasionally, until the butter is melted. Increase the heat to medium-high and bring to a boil. Reduce the heat to maintain a simmer, stirring constantly. Continue simmering and stirring until the mixture turns an amber color and thickens slightly. Pour the mixture over the shortbread layer, smooth the top, and allow to cool completely and set. (I chilled at this stage to ensure that the caramel layer would not melt when the warm chocolate was added.)

To make the chocolate glaze, combine the chocolate, corn syrup, and butter in a heatproof bowl set over a pan of simmering water. Heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Pour evenly over the caramel layer and use an offset spatula to smooth the top. Allow to cool for a minute or two and then sprinkle with fleur de sel. Chill, covered, until ready to slice and serve.

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Mint Chocolate Chip Cupcakes

Mint Chocolate Chip Cupcakes

INGREDIENTS:
For the Cupcakes

• 1 (18.25 ounce) package devil’s food cake mix
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, lightly beaten
• 2 teaspoons pure vanilla extract
• 1/2 cup warm water
• 1 1/2 cups Andes Crème de Menthe baking chips

For the Frosting

• 4 sticks (2 cups) unsalted butter, room temperature
• 1.5 pounds (28 ounces) confectioners' sugar, sifted
• 2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy cream
• green gel dye
• 1/4 teaspoon pure peppermint extract
• 2 ounces semi sweet chocolate, melted and cooled
• 2 tablespoons unsweetened cocoa powder
• mini chocolate chips

 DIRECTIONS:

1. Preheat oven to 350°F. Line muffin tin with paper liners or spray with non-stick cooking spray.

2. In the bowl of a stand mixer or a large bowl with a hand mixer, add the cake and pudding mixes, sour cream, oil, eggs, vanilla and water. Mix on medium speed for about 2 minutes until all ingredients are well combined and the batter is smooth. Stir in the Andes Crème de Menthe baking chips.

3. Using a large scoop distribute the batter between 24 muffin wells; about 3 tablespoons of batter per well.

4. Bake in preheated oven for 18-23 minutes or until the tops of the cakes spring back when lightly touched. Allow cupcakes to cool inside muffin tins for about 10 minutes.

5. Remove cupcakes from muffin tins and allow to fully cool on a wire rack. Once cupcakes are cool, prepare your frosting.

For the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed for about 5 minutes.

2.Turn the mixture down to low speed and gradually add in the confectioners' sugar until it is completely incorporated. Add in vanilla and heavy cream. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.

4. Remove half of the frosting from the mixer bowl and set aside. Add a tiny amount of green gel dye to the remaining frosting (I used Wilton Leaf Green). Turn the mixer on and fully incorporate the dye. Slowly add more dye until you achieve a nice minty green color. Stir in peppermint extract.

5. Remove the mint frosting from the mixing bowl and set aside. Add the other half of the frosting back into the bowl of your stand mixer. Add in the cooled, melted chocolate and cocoa powder. Mix until fully incorporated.

6. For the two-toned effect, I used this method from GoodLife Eats. You can also carefully layer the two colors into the piping bag, but I find Katie's method to be much easier and cleaner.

7. Pipe the frosting onto the cooled cupcakes and garnish with mini chocolate chips.


Notes:

- Mint Chocolate Cupcakes are best served the day they are made. However, they will keep in an airtight container within the refrigerator for up to 2 days. Remove to room temperature one hour before serving.

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Bread Thickened Sicilian Tomato-Basil Soup

Bread Thickened Sicilian Tomato-Basil Soup

INGREDIENTS:
Serves 3-4

• 2 1/4 cup water
• 10 scallions, white and green parts both chopped and separated
• 3 cloves garlic, minced
• 4 tomatoes, chopped
• 1/4 balsamic vinegar
• 20 basil leaves, 3/4 shredded and 1/4 left whole for garnish
• 1/4 tsp cayenne pepper
• 2 cups vegetable broth
• salt and pepper to taste
• 8 oz. Italian bread, torn into small pieces

DIRECTIONS:

In large pot, heat 1/4 cup water over medium heat. Add the garlic and cook 3 minutes. Add the white part of the scallions, tomatoes, balsamic vinegar, shredded basil and cayenne pepper. Cook over medium high heat for 10 minutes, stirring often. Add the broth, 2 remaining cups of water, salt, pepper and bring to a boil. Stir in the pieces of bread, reduce the heat to medium low, and cook an additional 5 minutes. Stir in the remaining scallion parts and cover the cooking pot with a lid. Turn off the heat and let stand for 20 minutes before serving. Garnish with basil leaves.

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Double Chocolate Banana Muffins

Double Chocolate Banana Muffins

INGREDIENTS:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 1/4 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 tsp. cinnamon
• 1 large banana
• 1/2 cup sour cream
• 1 large egg
• 1/2 cup brown sugar
• 1/4 cup canola oil
• 1 tsp. vanilla extract
• 1/2 cup semisweet chocolate chips.

DIRECTIONS:

Preheat oven to 350 degrees F. Grease a muffin tin. I used a jumbo muffin tin. This recipe will make 12 regular-size muffins or 6 jumbo muffins.
In a medium bowl, combine flour, cocoa, baking powder, baking soda, salt, and cinnamon.
In a bowl of a mixer, whisk banana and sour cream together until combined. Add egg, brown sugar, oil, and vanilla extract, and whisk to combine. Fold in the flour mixture until just combined. Fold in chocolate chips. Fill each muffin tin a 1/3 of the way full.
Bake for 15-20 minutes until the tops of the muffins spring back, or a tooth pick inserted into the center of the muffin comes out clean.

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Miniature Blueberry Cheesecakes

Miniature Blueberry Cheesecakes

INGREDIENTS:

• 8 ounces cream cheese, at room temperature
  
• 3/4 cup sugar
  
• 2 teaspoons finely grated lemon zest
  
• 1 teaspoon vanilla extract
  
• 1 pint blueberries
  
• 24 vanilla wafer cookies
  

DIRECTIONS:

1. In a food processor pulse cream cheese, sugar, zest and vanilla to combine. Add blueberries and pulse until mixed.
   
2. Cut 24 small rounds of waxed paper and fit each into a cup of a 24-cup miniature muffin tin. Divide blueberry mixture among cups, spooning in mixture on top of waxed paper. Gently smooth with an offset spatula or back of a teaspoon. Place 1 vanilla wafer, flat side up, on top of each cup, pressing gently to adhere. Cover with plastic and refrigerate for at least 2 hours or overnight.
   
3. To remove cheesecakes, run a warm, thin knife around each, then slide tip of knife under and lift out.

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Grilled Eggplant, Goat Cheese, and Sun-dried Tomato Burger

Grilled Eggplant, Goat Cheese, and Sun-dried Tomato Burger

INGREDIENTS:
Serves 4

• 12 oz goat cheese log
• 3 tablespoons flour
• salt and fresh ground black pepper
• 2 eggs, beaten for egg wash
• 1 1/2 cups panko crumbs
• vegetable or sunflower oil for frying
• 4 thick slices eggplant
• olive oil for brushing
• 4 plain or sourdough burger buns (I bought pretzel buns from Trader Joe’s – yum)
• 1/2 cup sun-dried tomatoes in olive oil
• 1 cup arugula
• balsamic vinaigrette
• 1/2 cup spicy tomato relish (see below for recipe)

DIRECTIONS:

Divide the goat cheese log into four equal parts – mold into patty shapes carefully so the cheese doesn’t crumble apart. Mix flour, salt, and pepper in a shallow, wide dish. Coat cheese in the following order: dip into flour and cover both sides. Dip into egg wash and then into the panko crumbs. Press panko crumbs into goat cheese firmly. Dip into egg wash a second time and again into the panko. It is important to double coat to prevent the cheese from oozing into the fryer oil. Chill cheese patties in the refrigerator for at least 30 minutes.

Heat oil in a large saucepan over medium heat to 350 degrees F.

Heat a cast iron pan grill until very hot, brush eggplant slices with olive oil, and grill them until cooked to a golden color, about 3 minutes on each side. (I cheated and used my roommate’s panini press.)

Fry the goat cheese burgers for 3-4 minutes until golden, then drain well on paper towels. Toast the burger buns on both sides.

Toss the arugula with 1 tablespoon balsamic vinegar, 1/4 cup olive oil, salt, and fresh-ground black pepper.

Assemble burgers by topping the base with the eggplant, sun-dried tomatoes, goat cheese burger, tomato relish, and arugula. Serve with leftover relish.

Spicy Tomato Garlic Relish

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Aubergine & Green Bean Curry

Aubergine & Green Bean Curry

INGREDIENTS:
Serves 6 - 8

• Sunflower oil, for frying
• 5 aubergines, sliced into long wedges
• 400ml coconut milk
• 300ml roast tomato passata
• 300g green beans

For the curry paste

• 6 garlic cloves, roughly chopped
• 5-6 shallots, roughly chopped
• 2 thumb-sized pieces of ginger, roughly chopped
• 4 hearts of lemongrass, chopped
• 5 green chillies, deseeded and roughly chopped
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric

For the raita

• 3 tsp mango chutney
• 8 tbsp plain yogurt
• Fresh coriander, to garnish

DIRECTIONS:

1. Put all the paste mix ingredients into a blender along with a couple of tablespoons of water and blitz, pushing the paste down from the sides of the blender periodically, you want a smooth paste mix.
   
2. Heat the sunflower oil in a large frying pan and fry the aubergines in batches until lightly browned.
   
3. In a deep saucepan heat a little oil and add half the curry paste, fry the paste for a couple of minutes stirring all the time.
   
4. Add the aubergines, stir to coat in the paste. Add the coconut milk and roast tomato passata. Bring to a simmer and add green beans and cook for about 10 minutes or until the beans are tender but still have a bit of bite.
   
5. Make the raita by stirring the chutney into the yogurt, sprinkle over a little coriander and serve alongside the curry with some naan breads or rice.
   

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Vegetarian Nachos

Vegetarian Nachos

INGREDIENTS:

• 5.5 ounce bag of Food Should Taste Good or other sturdy chips (super thin ones can break when you pile up the nachos)
• 6 ounces freshly shredded cheddar cheese
• 1 avocado
• 1 medium-sized plum tomato, cut in a 1/4-inch dice
• juice of 1 lime
• 1 clove garlic, minced with 1/2 teaspoon kosher salt
• 1/2 cup refried beans or mashed black beans

DIRECTIONS:

Preheat over to 375°F. Scatter the chips in one layer on a parchment-lined baking sheet. Sprinkle the cheese on top. Dollop large spoonfuls of refried beans across the cheese-covered chips.

Bake for 10-15 minutes, until the cheese is melted and oozing.

While the cheese is melting, mash the avocado in a small bowl with 1/2 the minced garlic and half the lime juice. Taste for salt, adding more as needed. Add the rest of the garlic to a small bowl with the diced tomato. Squeeze on the rest of the lime juice and mix. Taste for salt, adding more as needed.

Lift about a quarter of the chips onto a large serving platter. Dollop with mashed avocado and sprinkle with the diced tomatoes. Place another layer of the chips and dollop with more avocado and tomatoes. Repeat until you’ve used up all the chips, and finish with tomatoes and avocado. Eat as soon as possible.

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Zucchini Gratin with Salsa Verde

Zucchini Gratin with Salsa Verde

INGREDIENTS:
Salsa Verde:

• 1 teaspoon fresh oregano
• 1/4 cup coarsely chopped mint
• 1 cup coarsely chopped parsley
• 1 small clove garlic
• 1 anchovy
• 1/2 cup olive oil
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• Black pepper to taste

Gratin:

• 2 pounds zucchini
• 1 1/2 cup fresh breadcrumbs
• 3 tablespoons unsalted butter
• 1/2 cup sliced shallot
• 1 teaspoon minced garlic
• 1 tablespoon fresh thyme
• 1 1/2 cups grated Gruyere cheese

DIRECTIONS:

- Heat the oven to 400 degrees. Cut the squash into 1/8-inch-thick slices. Toss the slices in a large bowl with 1 teaspoon kosher salt, and let sit for 30 minutes.

- Meanwhile, using a food processor, grind the herbs, garlic and anchovies and half of the oil to a paste. Transfer the mixture to a bowl.

- Gently pound the capers until they’re partially crushed and add them to the herbs. Stir in the remaining oil, the lemon juice, salt and black pepper. Taste for balance and seasoning.

- Place the breadcrumbs in a bowl. Heat the butter in a small saute pan over medium heat for a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs, being sure to scrape all the brown bits into the bowl with a rubber spatula. Wait a minute or so for the butter to cool, and toss well. Set aside.

- Drain the squash well and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup of the salsa verde, and some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning.

- Place the squash in a 9-by-9-inch gratin dish. Scatter the remaining breadcrumbs over the top, and bake 40 to 45 minutes, until the squash is tender and the top is crisp.

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Reduced Fat Alfredo Sauce

Reduced Fat Alfredo Sauce

INGREDIENTS

• 1  cup 1% low-fat milk 
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 3  tablespoons Parmesan cheese
• 1/2 teaspoon minced garlic
• 1  dash pepper

DIRECTIONS:

1. Melt butter in sauce pan on stove top with medium heat.
2. Gradually whisk in flour. This will create a yellow paste.
3. Gradually add milk, whisking until incorporated and no lumps are present.
4. Continue to whisk until hot. Usually 3-5 minutes. The longer you cook the base (without the cheese) the thicker the sauce will be.
5. Add Parmesan slowly, again whisking until incorporated.
6. Add crushed garlic and pepper.
7. Cook for 2 minutes or until cheese is melted.
8. Remove from heat.

About 1/4 of a cup of this sauce is 91 calories, and if you’re like me and don’t like your pasta to be overly drenched in sauce, this recipe is perfect.

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Chocolate Peanut Granola Bars

Chocolate Peanut Granola Bars

INGREDIENTS:

• 1 2/3 cup rolled oats (GF certified)
• 1/3 cup brown rice flour
• 1 cup chocolate chips
• 1 cup peanuts
• 1/3 cup honey
• 1/3 cup peanut butter
• 1/3 cup brown sugar
• 6 tbsp butter

DIRECTIONS:

Preheat the oven to 350F. Combine oats, flour, nuts, chocolate in a mixing bowl. Melt the butter in a measuring cup and mix in honey and sugar. Combine it with the dry ingredients and then mix in the peanut butter. Grease a 9x9 baking tray. Press the mixture down in the pan firmly. Bake for 25 minutes. Put it in the fridge and let it cool for at least 30 minutes before cutting. Makes 12 bars.

We made these because Marina really just wanted a regular granola bar. Not a protein bar, not an energy bar, just a nice chunk of granola in an easy to eat bar. And oh, do they fit the bill. They’re also infinitely flexible when it comes to the ingredients. While we used one cup each of peanuts and chocolate chips, the important part is that it’s about two cups of delicious stuff. You can substitute in any sort of dried fruit or nuts to get the perfect bar.

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Fava Bean Timbale

Fava Bean Timbale

• 1 cup fresh fava beans - shelled and peeled
• 1 cup fresh corn kernels
• 2-3 tablespoons chopped fresh tarragon (optional)
• 2 medium cucumbers - peeled, seeded and cubed
• 1 cup purple cabbage - finely shredded
• lime
• 8-10 radishes - cubed
• handful cilantro leaves
• 3 tablespoons chives - finely chopped
• 2 tablespoons sesame seeds - unhulled and optionally toasted
• zest of 1 orange - optional
• sea salt and freshly ground black pepper

I used raw fava beans in this recipe, but you can also blanch the shelled beans in boiling water for a minute before peeling them. Chop fava beans into 2-3 pieces each. Mix them with corn kernels, tarragon, and a generous pinch of coarse sea salt, leave to soften.
Place the cucumbers in a colander, sprinkle with salt and leave to release juices. Mix cabbage with a pinch of salt and a squeeze of lime juice, massage for a couple minutes with your hands and set aside.

Vanilla Balsamic Vinaigrette

• 4 tablespoons olive oil
• 1/2 tablespoon each balsamic and apple cider vinegar
• seeds of 1 vanilla bean
• 1 tablespoon freshly squeezed orange juice
• 1/2 tablespoon freshly squeezed lime juice
• drop of sesame oil (optional)
• sea salt and pepper

Whisk all the ingredients together in a small bowl.

ASSEMBLY

In a bowl, combine all the vegetables with the cubed radishes and the rest of the timbale ingredients. Pour in about one third of the vinaigrette, mix to incorporate. If making a timbale, place the ring mold of the size you like (I used 2 1/4-inch in height and 3 3/4 in diameter) on a plate and pack the salad inside the mold. Place a jar filled with liquid on top and let it stand for 10-15 minutes. Carefully remove the mold and repeat the process to make more timbale. Drizzle with remaining dressing, garnish with chives and sesame seeds. Serve with microgreens or any fresh salad greens.

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Lobster Rolls

Lobster Rolls

INGREDIENTS:

• 1 tablespoon butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 1 1/2 pounds cooked and cubed lobster meat
• 2 tablespoons mayonnaise
• 1 teaspoon fresh lime juice
• 1 dash hot pepper sauce (e.g. Tabasco™)
• 2 green onions, chopped
• 1 stalk celery, finely chopped
• salt and pepper to taste
• 1 pinch dried basil, parsley or tarragon

DIRECTIONS:

1. Lightly butter the insides of the buns or rolls and line with lettuce leaves. Set aside.
2. In a medium bowl, stir together the mayonnaise, lime juice, hot pepper sauce, salt and pepper until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart.
3. Stuff the lobster filling into the buns and sprinkle parsley, basil or tarragon lightly over the filling.

Source: Lobster Rolls

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Fresh Cherry + Dark Chocolate Chunk Scones

Fresh Cherry + Dark Chocolate Chunk Scones

INGREDIENTS:
makes about 16 scones

• 3 1/4 cups flour
• 2 tablespoons granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cups cold butter, cut into pieces
• 1 cup buttermilk
• 2 teaspoons vanilla extract
• 1 1/2 cups fresh cherries, pitted and chopped
• 6 ounces high-quality dark chocolate, chopped
• melted butter for brushing

DIRECTIONS:
 
Preheat oven to 425 degrees.

In large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.

Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.

Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with fresh cherry glaze!

Fresh Cherry Glaze

• 1 cup fresh cherries, pitted and chopped
• 2 teaspoons water
• 1/4 teaspoon vanilla extract
• 1 1/2 cups of powdered sugar

Add cherries and water to the bowl of a food processor, blending until smooth (or almost smooth). Transfer puree to a large bowl, add in vanilla, then stir in powdered sugar. The amount of sugar you need to add is highly dependent on how juicy your cherries are. Ideally, you want a runny glaze. If the glaze seems TOO runny, add more sugar, whisking continuously until smooth. If it seems too thick, add in more water one tiny drop at a time, whisking constantly. Drizzle on top of scones while warm, and grate additional chocolate on top if desired.

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Raspberry Almond Cake

Raspberry Almond Cake

INGREDIENTS:
(makes 1-9inch bundt cake)

• 6 cups almond flour ( I used Honeyville, if you use Bob's Red Mill brand the texture will be slightly more crumbly)
• 1 tsp salt
• 1 tsp baking soda
• 6 eggs
• 1 cups ghee, or oil of our choice
• 3/4 cups honey
• 2 tsp pure almond extract
• 1 pint fresh raspberries

DIRECTIONS:

Preheat oven to 350F. Grease a 9inch bundt pan.

Combine dry ingredients into a bowl. Whisk wet ingredients in a separate bowl then add to dry ingredients until a smooth batter has formed.

Gently fold in raspberries into batter and pour into greased pan. Bake for 1 hour or until a toothpick or knife comes out clean when inserted into the middle. After 30 minutes of baking place a sheet of tin foil over pan to prevent the cake from getting to brown (almond flour browns very easily).

Remove from oven and let cool in the pan for 30 minutes. Flip cake onto a cake stand or plate and drizzle with glaze.

Coconut Butter Glaze

• 1 cup coconut butter
• 1 TBS honey

Combine honey and coconut butter into a bowl. Place into the warm oven until the coconut butter soften significantly. Once it has softened to a pourable consistency drizzle over cooled cake and serve.

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Lemon Basil Pizza

Lemon Basil Pizza

INGREDIENTS:

• 1/2-pound of your favorite pizza dough (see notes)
• About 1-1/2 cups loosely packed, fresh basil leaves, washed and dried
• 1/4-pound thinly sliced, fresh Mozzarella cheese
• 1 small Meyer lemon, sliced as thinly as possible
• 2 tablespoons olive oil
• 1/4 teaspoon granulated sugar
• Coarse sea salt

DIRECTIONS:

1. Preheat the oven to 425 degrees F and get either a pizza pan or stone ready to use.
2. Stretch the dough to about an 8-inch round and place it on the pan or stone. (When I use a pan, I like to lightly coat the bottom with olive oil, about 1 tablespoon -- it adds a nice crispness to the crust.)
3. Gently press a single layer of the basil leaves directly on top of the dough, covering the entire surface.
4. Lay the slices of dress Mozzarella over the basil leaves -- many of the leaves may bot be covered.
5. Now distribute several lemon slices on top -- both basil leaves and cheese may not be covered.
6. Drizzle the remaining 1 tablespoon of olive oil over the top of the pizza. Evenly sprinkle with the sugar and coarse sea salt.
7. Bake in the preheated 425 degree F oven until the crust becomes a golden brown, about 20 minutes.

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Zucchini & Tomato Gratin

Zucchini & Tomato Gratin

INGREDIENTS:
Serves 2

• 1 1/2 TB olive oil
• 1 small-medium (about 1/2 lb) zucchini, sliced into 1/2-inch thick rounds
• 1 very small onion, diced
• 1 clove garlic, minced
• 1/2 c tomato sauce
• 1 1/2 oz mozzarella cheese, shredded
• 1-2 TB fresh grated Parmigiano-Reggiano cheese
• Salt and pepper

DIRECTIONS:

1. Preheat oven to 375F.
2. Add oil to a medium-sized skillet over medium-high heat; when oil is hot, add zucchini slices and sauté until browned on both sides (about 2-3 minutes per side). Transfer zucchini to plate lined with paper towels to drain any excess oil; turn heat down to low and add onion and garlic. Sauté until onion is soft (about 5 minutes), stirring occasionally and adding a splash of water if the pan gets too dry.
3. Pour the onions on top of the zucchini in the gratin dish and season with a sprinkle of salt and pepper; spread the tomato sauce on top. Sprinkle the mozzarella cheese on top of the tomato sauce, and bake 15 minutes.
4. Turn on the broiler and sprinkle the Parmigiano-Reggiano cheese on top of the gratin. Broil 1-2 minutes (stay with it, this happens fast), until golden brown in spots.

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Four Cheese Baked Skillet Rigatoni

Four Cheese Baked Skillet Rigatoni

INGREDIENTS:

• 1 pound mini rigatoni pasta
• 1 shallot, sliced
• 2 garlic cloves, minced or pressed
• 1/2 teaspoon olive oil
• 5 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups milk
• 1/3 cup mascarpone cheese
• 8 ounces freshly grated gruyere cheese
• 8 ounces freshly grated sharp cheddar cheese
• 8 ounces freshly grated fontina cheese
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon nutmeg
• 1/3 cup panko bread crumbs

DIRECTIONS:

1. Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2. Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.
3. Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.

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Chicken and Mango Kebabs

Chicken and Mango Kebabs

INGREDIENTS:

• 6 tablespoons olive oil
• 1/4 cup fresh lime juice
• Zest of 1 lime
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
• 3 ripe but firm mangoes, peeled and cut into 2-inch cubes

DIRECTIONS:

Whisk the olive oil, lime juice, lime zest, chili powder, cayenne pepper, salt and sugar together in a large bowl. Add the chicken cubes and the mango pieces and toss to coat. Cover the bowl and refrigerate for at least 2 hours, or up to 4.

Preheat your grill to medium-high heat (400-450 F). Oil the grates lightly (I use the tongs to hold a paper towel that’s been dipped in oil and rub it over the grates). While the grill is heating, thread the chicken and mango cubes onto skewers (we used metal ones, but if you’re going with wood skewers, you might want to soak them in cold water beforehand).

Place the kebabs on the grill and cook, giving them a quarter turn every 2-3 minutes, until they are slightly charred on all sides and the chicken is cooked through, about 8-10 minutes. Transfer the kebabs to a platter and let rest for 5 minutes before serving.

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Egyptian Lentil Soup

Egyptian Lentil Soup

INGREDIENTS:

• olive oil spray
• 1 large onion, diced
• 3 celery ribs, diced
• 2 large carrots, diced
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground hot chili
• 1/2 teaspoon hot curry powder
• 2 litres chicken or vegetable stock
• 1 450g can diced tomatoes
• 2 cups red lentils Salt and pepper to taste
• Greek yoghurt
• Lemon
• Chives
• Tin of chickpeas

DIRECTIONS:
 
Spray a light coat of olive oil into a large saucepan, and put it on a medium-high heat. Add the onions, celery, carrots, and garlic and saute until soft, about 10-15 minutes. Add the cumin, coriander, chili powder, and curry powder and stir to coat the veggies with the spices. Cook for a few minutes until the spices are aromatic. Add the tomatoes and the stock and bring to a simmer. Season generously with salt and pepper and add the lentils. Simmer for about 30-40 minutes, until lentils and vegetables are very soft.

In a few batches, puree the soup in a food processor until completely smooth. Transfer back to pot and season with salt and pepper to taste. If you like it a bit more spicy, you can add a little cayenne pepper and more black pepper.

To serve, here are some recommendations. I know it’s easy to skip the toppings in a recipe - but the combination of bits and pieces served with this soup elevate it from good to great. I promise it’s worth the extra work!

Mix some fresh lemon juice with some Greek yoghurt, and splash a dollop on top. Chop up some chives and sprinkle. And the piece de resistance is roasted chickpeas - just a tin of chickpeas, rinsed and dried, rolled in a bit of olive oil and the spices you’ve already used, and stuck in a really hot over til they’re crispy. Enjoy!

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Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Cranberry-Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

INGREDIENTS:
For the dressing:

• ⅓ cup sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ tablespoons sesame seeds
• ½ teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• ½ teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• ½ cup white balsamic vinegar
• ⅓ cup vegetable oii
• ⅓ cup extra virgin olive oil

For the salad:

• 12 ounces baby spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems
• 2 medium avocados, peeled and halved
• ¾ cup dried cranberries
• ¾ cup Candied Spiced Almonds

DIRECTIONS:

1. For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.

2. For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

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Chicken & Fruit Salad Recipe

Chicken & Fruit Salad Recipe

INGREDIENTS:

• 1/4 cup reduced-fat sour cream
• 3 tablespoons fruit-flavored vinegar
• 4 teaspoons sugar
• 1 1/2 teaspoons poppy seeds
• 1/4 teaspoon salt
• Freshly ground pepper, to taste
• 8 cups mixed salad greens
• 2 cups sliced cooked chicken breast
• 2 cups chopped melon, such as cantaloupe and/or honeydew
• 1/4 cup chopped walnuts, toasted
• 1/4 cup crumbled feta cheese

DIRECTIONS:

Whisk sour cream, vinegar, sugar, poppy seeds, salt and pepper in a large bowl until smooth. Reserve 1/4 cup of the dressing in a small bowl. Add the mixed greens to the large bowl and toss to coat. Divide among 4 plates and top with chicken, melon, walnuts and feta. Drizzle each portion with 1 tablespoon of the reserved dressing.

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Indian Chicken and Cauliflower Pilaf

Indian Chicken and Cauliflower Pilaf

INGREDIENTS:
(serves 4)

• 2 tablespoons Alfa One rice bran oil
• 350g diced chicken breast fillets
• 1 medium brown onion, finely chopped
• 1 1/2 cups basmati rice
• 1 teaspoon ground turmeric
• 2 1/4 cups chicken stock
• 350g cauliflower, cut into small florets
• 1 cup frozen peas
• 1/3 cup roasted cashews
• 1/2 cup chopped fresh coriander leaves
• Plain Greek-style yoghurt, to serve

DIRECTIONS:

Heat oil in a large saucepan over medium-high heat. Cook chicken for 2 to 3 minutes or until browned. Transfer to a bowl. Reduce heat to medium. Add onion to pan. Cook, stirring, for 3 minutes or until softened. Add rice and turmeric. Cook, stirring, for 30 seconds or until fragrant. Add stock, cauliflower and chicken. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Cover. Cook for 10 minutes or until rice is almost tender.

Add peas. Cook, covered, for 3 minutes or until rice is tender and stock has absorbed. Remove from heat. Stand, covered, for 5 minutes.

Stir in half the cashews and coriander. Spoon into bowls. Top with remaining cashews and coriander. Serve with yoghurt. For a vegetarian pilaf, omit chicken, use vegetable stock and add 2 large carrots, diced, with onion in step 1.

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Steak Gorgonzola

Steak Gorgonzola

INGREDIENTS:
Makes 6

• 2 1/2lbs boneless beef top sirloin steaks
• 1 ½ cups Italian dressing
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh lemon juice
• 1lb linguini pasta
• 2 cups fresh spinach (chopped)
• 4 cups alfredo sauce
• ½ cup green onion (chopped)
• 3 tablespoon gorgonzola cheese (crumbled)
• 2 tablespoons gorgonzola cheese (crumbled, for sprinkling)
• 2 tablespoons sun-dried tomatoes (chopped)
• fresh Italian parsley (chopped)

DIRECTIONS:

Step 1: In a large bowl or sealable zip-lock bag combine Italian dressing, rosemary, and lemon juice. Add steak and toss to coat. Cover and refrigerate for at least 1 hour (overnight for best results).
Step 2: Bring a large pot of salted water to a boil. Add linguini and cook according to package directions. Drain and set aside.
Step 3: Lightly grease the grill grates of an outdoor grill. Heat the grill to medium-high heat. Remove steak from the marinade and place onto the grill. Grill steak, turning once until it has reached your desired doneness. Remove steak from the grill and slice it into strips.
Step 4: In a large sauté pan heat the alfredo sauce. Add green onion, spinach, and 3 tablespoons of Gorgonzola cheese. Cook until heated through.
Step 5: Mix cooked linguini with the alfredo sauce mixture. To assemble each plate- place some of the alfredo/noodles mixture onto each plate. Top with grilled steak slices, remaining Gorgonzola cheese, sun-dried tomatoes, and chopped fresh parsley.

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Teriyaki Turkey Burgers With Grilled Sesame Pineapple

Teriyaki Turkey Burgers With Grilled Sesame Pineapple

INGREDIENTS:

• 1 1/2 TBSP olive oil
• 1 medium red bell pepper, seeded and diced
• 1 medium onion, diced
• 1/4 tsp crushed red pepper flakes
• Kosher salt and pepper
• 2 garlic cloves, minced
• 2 TBSP teriyaki sauce
• 1 tsp grated fresh ginger root
• 1 TBSP sesame oil, divided
• 2 TBSP Montreal steak seasoning
• 2 lbs lean ground turkey (I used one pound 99% fat free ground turkey breast and one pound 93/7 ground turkey)
• 8 pineapple rings (fresh or canned)
• Teriyaki basting and glazing sauce (I used Kikkoman)
• Whole grain hamburger buns
• Lettuce leaves

DIRECTIONS:

Heat olive oil in skillet over medium high heat. Add bell pepper and onion and season with kosher salt; pepper and crushed red pepper flakes. Saute for 5-7 minutes or until onions become translucent. Add garlic and saute for another minute or two. Remove skillet from heat and add the teriyaki sauce, ginger root, and one teaspoon of the sesame oil. Stir to combine.

In a large bowl, crumble ground turkey. Season with Montreal steak seasoning. Add in the sauteed vegetables and combine thoroughly but do not over mix to avoid tough burgers. Divide meat into eight patties and either grill on greased grill or pan fry in a little olive oil. I pan fried mine for a little over five minutes per side. Brush burgers with the basting and glazing sauce during the last minute of grilling.

Meanwhile, brush pineapple rings with remaining sesame oil and season lightly with salt and pepper. Grill (I used my indoor grill pan) for a few minutes on each side until nicely caramelized and grill marks appear.

To assemble:

Place lettuce leaf on bottom bun. Top with turkey burger and add more basting and glazing sauce if desired. Top with one grilled pineapple ring and the top bun. Serve immediately.

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Creamy Slow Cooker Tortellini Soup

Creamy Slow Cooker Tortellini Soup

INGREDIENTS:

• 1-1 1/2 - 2 ounce envelope white sauce mix
• 4 cups water
• 1-14 ounce can vegetable broth
• 1 1/2 cups sliced fresh mushrooms
• 1/2 cup chopped onion
• 3 cloves garlic, minced
• 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano, crushed
• 1/8 teaspoon cayenne pepper
• 1- 7 or 8 ounce package dried cheese tortellini (about 2 cups)
• 1-12 ounce can evaporated milk
• 6 cups fresh baby spinach leaves or torn spinach
• Ground black pepper (optional)
• Finely shredded Parmesan cheese (optional)

DIRECTIONS:

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

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Seared Salmon with Braised Broccoli

Seared Salmon with Braised Broccoli

INGREDIENTS:
1 1/4 pounds wild Alaskan salmon fillet, skinned (see Tip) and cut into 4 portions
1 tablespoon chopped fresh rosemary or 1 teaspoon dried, divided
1 teaspoon salt, divided
2 heads broccoli (1-1 1/2 pounds), trimmed
1 1/2 tablespoons extra-virgin olive oil, divided
1 small onion, diced
3 tablespoons raisins
2 tablespoons pine nuts
1/2 cup water

DIRECTIONS:

1. Season salmon with half the rosemary and 1/2 teaspoon salt at least 20 minutes and up to 1 hour before cooking. Cut the broccoli into florets with 2-inch-long stalks. Remove the tough outer layer of the stalk with a vegetable peeler. Cut the florets in half lengthwise.
2. Heat 1 tablespoon oil in a large wide saucepan over medium heat. Add onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add raisins, pine nuts and the remaining rosemary; toss to coat with oil. Cook, stirring, until the pine nuts are fragrant and beginning to brown, 3 to 5 minutes. Add the broccoli, season with the remaining 1/2 teaspoon salt and toss to combine. Add water and bring to a boil. Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the water has almost evaporated, 8 to 10 minutes.
3. Meanwhile, heat the remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add salmon, skinned-side up, and cook until golden brown, 3 to 5 minutes. Turn the salmon over, remove the pan from the heat and let stand until just cooked through, 3 to 5 minutes more.
4. To serve, divide the broccoli among 4 plates. Top with salmon and spoon raisins, pine nuts and any liquid remaining in the pan over the salmon.

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Gordon’s Melon With Tequila & Lime

Gordon’s Melon With Tequila & Lime

INGREDIENTS:

• 1 honeydew melon, preferably chilled
• 2-3 tbsp cold tequila
• Finely grated zest of 1/2 lime, plus extra to serve
• Juice of 1/2 lime
• 2-3 tbsp runny honey
• Tiny pinch of fine sea salt
• Few mint sprigs (leaves only), chopped

DIRECTIONS:

Step 1: Halve the melon and remove the seeds with a spoon. Using a melon baller, scoop the flesh into neat balls and place in a large bowl.

Step 2: Mix the tequila, lime zest and juice, honey and salt together in a small pitcher. Taste and add a little more honey if dressing is too sour. Pour over the melon balls, toss gently to mix and chill for at least 10-15 minutes.

Step 3: Divide the melon balls among serving glasses, grate over some lime zest and sprinkle with freshly chopped mint to serve.

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Stuffed Taco Potatoes

Stuffed Taco Potatoes

INGREDIENTS:

• 4 large russet potatoes
• 4 ounces cream cheese, softened and at room temperature
• 2 tablespoons butter at room temperature
• 1/2 cup half and half, warmed
• 1 packet taco seasoning
• I cup cooked shredded chicken (optional)
• 1 cup shredded cheddar or jack cheese
• Any of the following for garnish: guacamole, sour cream, chopped scallions, salsa, chopped jalapenos, crush tortilla chips, ground red pepper, fresh lime wedges

DIRECTIONS:

1. Scrub potatoes well, pierce a few times with a fork and bake until soft, either approximately 10 minutes in the microwave or one hour in a 350 degree oven. Cool for 10 minutes.
2. Cut the tops off of the potatoes lengthwise and discard. Carefully scoop the cooked potato out of each potato skin, leaving the skins as intact as possible.
3. Mash all the potato insides with cream cheese and butter. Add half and half in small increments until the potatoes are a consistency that you like (you might not need all the half and half). Stir in the taco season until well-mixed, and then stir in the chicken if you are using it.
4. Sprinkle cheese on the top of each potato. Place the potatoes on a baking sheet and bake in a 350 degree oven for about 10 minutes or until cheese is melted.
5. Garnish with your choice of toppings and serve at once.

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Roasted Cauliflower and Aged White Cheddar Soup

Roasted Cauliflower and Aged White Cheddar Soup

INGREDIENTS:

• 1 small head cauliflower, cut into florets
• 2 tablespoons oil
• salt and pepper to taste
• 1 tablespoon oil
• 1 medium onion, diced
• 2 cloves garlic, chopped
• 1 tablespoon thyme, chopped
• 3 cups vegetable broth
• 1 1/2 cups aged white cheddar, shredded
• 1 cup milk or cream
• salt and pepper to taste

DIRECTIONS:

1. Toss the cauliflower florets in the oil along with the salt and pepper and arrange them in a single layer on a large baking sheet.
2. Roast the cauliflower in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
3. Heat the oil in a large sauce pan over medium heat.
4. Add the onion and saute until tender, about 5-7 minutes.
5. Add the garlic and thyme and saute until fragrant, about a minute.
6. Add the broth and cauliflower, bring to a boil, reduce the heat and simmer, covered, for 20 minutes.
7. Puree the soup until it reaches your desired consistency with a stick blender.
8. Mix in the cheese, let it melt and season with salt and pepper.
9. Mix in the milk and remove from heat.

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Chocolate Fudge Cupcakes with Salted Caramel Frosting

Chocolate Fudge Cupcakes with Salted Caramel Frosting

INGREDIENTS:
makes 20-24 cupcakes

• 1 box Devil’s Food Cake Mix
• 1 small box Jello Chocolate Fudge instant pudding mix
• 4 eggs
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sour cream
• Salted Caramel Frosting (recipe below)
• Pretzel Twists (optional)

DIRECTIONS:

1. Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.
2. Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream. Beat until well combined, about 2 minutes.
3. Scoop the batter evenly into cupcake liners. I got 20 cupcakes using 1/4 cup measuring cup to spoon into the liners.
4. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the tin and let cool.
5. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a pretzel twist.

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No-Bake Blueberry Almond Oat Bars

No-Bake Blueberry Almond Oat Bars

INGREDIENTS:
Makes 16 bars

• 2 cups old-fashioned rolled oats
• 1 cup whole raw almonds
• scant 1/4 tsp Kosher salt
• 1 lightly packed cup pitted soft Medjool dates (about 10 large)
• 1/4 cup melted coconut oil
• 1 10-ounce jar all-fruit blueberry jam, such as St. Dalfour
• 1/2 tsp almond extract, or more to taste

DIRECTIONS:

Line an 8-inch square pan with parchment paper going both ways.

In a food processor fitted with the steel blade, process oats, almonds, and salt until finely ground. Add in the pitted dates and pulse until crumbly. Add in the melted coconut oil and process until the mixture comes together. The mixture should hold together when pinched.

Remove date-oat mixture from the food processor, set aside 3/4 cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.

In a small bowl, stir the almond extract into the blueberry jam.

Spoon the almond extract-infused blueberry jam evenly over the crust in the pan. Sprinkle the remaining 3/4 cup crust mixture evenly over the jam; press down lightly.

Chill in the refrigerator until firm, at least 1 hour. Cut into 16 squares; store individually wrapped in the refrigerator or freezer.

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Mushroom, Onion, and Spinach Tart

Mushroom, Onion, and Spinach Tart

INGREDIENTS:

• 1 cup white Kamut flour (or all-purpose)
• 1/4 cup Earth Balance buttery stick
• 1/4 tsp sea salt
• 4-4.5 tbsp almond milk
• 2.5-3 cups mushrooms, sliced
• 1 large onion, sliced
• 1 garlic clove, minced
• 1.5 cups packed spinach
• 4 tbsp extra virgin olive oil
• Goat Cheeze: 1/2 cup macadamia nut butter, 1 tbsp fresh lemon juice, black pepper, sea salt, to taste

DIRECTIONS:

Preheat oven to 400F. Grease a tart pan or alternatively you can simply roll out the dough, trim, and place on parchment on a baking sheet. To assemble the dough: In a stand mixer with a dough hook (or by hand), mix the flour, salt, butter, and almond milk together. Use your hands when necessary to form into a ball. Place in fridge for 20 mins. to chill. While it is chilling prepare the onions and mushrooms. In a skillet over medium-low heat, add in 2-3 tbsp oil and the sliced onion. Cook onion over low for about 10 minutes until it caramelizes and slightly browns. Remove dough from fridge and lightly flour your surface. Roll out dough to desired size and place into tart pan (see this post for more pictures of the process). Pierce dough with a fork and place in the oven for 13-16 minutes at 400F to pre-bake. While it is baking, add the sliced mushrooms and garlic to the onion mixture and cook over low-medium heat for another 10 minutes. Add in the spinach and cook for another 5 minutes until wilted. Make the goat cheeze by mixing 1/2 cup macadamia nut butter, 1 tbsp fresh lemon juice, black pepper, and approx 1/8th tsp sea salt. Taste and adjust seasonings if necessary. When tart is done pre-baking, remove from oven and spread on a layer of olive oil with a brush to keep the crust moist. Now, layer on the mushroom and onion mixture. Now add on clumps of goat cheeze. Bake in over for another 5 minutes or so, watching carefully, until golden in colour.

Note: Makes enough dough and filling to make two 3×12 inch tarts. You can also make mini tarts or even use a cupcake pan if you don’t have mini tart pans. As a third option, simply roll out your dough, trim the edges to form a rectangle, and place on a baking sheet lined with parchment paper. Score the edges to form a crust.

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Caramel Apple Sticky Buns

Caramel Apple Sticky Buns

INGREDIENTS:

FOR THE ROLLS:

• 2 cups Whole Milk
• 1-1/4 cup Sugar
• 1/2 cup Canola Oil
• 1 package (2 1/4 Teaspoons) Active Dry Yeast
• 4-1/2 cups Flour, Divided
• 2 teaspoons Salt
• 1/2 teaspoon (scant) Baking Soda
• 1/2 teaspoon (heaping) Baking Powder
• 3/4 cups Melted Butter
• 4 Tablespoons Ground Cinnamon 

 FOR THE CARAMEL TOPPING:

• 1 stick Salted Butter
• 1-1/2 cup Packed Brown Sugar
• 1 Tablespoon Dark Brown Corn Syrup
• 2 Tablespoons Cream
• 2 Tablespoons Apply Brandy Or Apple Juice (optional)
• 1 whole Granny Smith Apple, Peeled And Finely Diced

DIRECTIONS:

To make the dough:
Heat milk, oil, and 1/2 cup sugar until warm (do not boil.) Allow to cool to lukewarm. Sprinkle in yeast and 4 cups flour. Stir gently and cover with a tea towel, allowing it to rise for 1 hour. After 1 hour, add remaining flour, baking soda, baking powder, and salt. Set aside.
To make the caramel topping:
Add 1 stick butter, brown sugar, corn syrup, cream, and optional apple brandy or apple juice. Allow to melt over low heat until totally combined. Allow to boil for a few seconds, then remove from heat. Set aside.
To make the rolls:
Roll out half the dough into a large rectangle. Pour on half the melted butter, half the remaining 3/4 cup sugar, and half the cinnamon. Roll into a long roll, then slice into rolls.
To assemble:
Spray 9-inch cake pan with cooking spray. Pour in half the caramel topping. Sprinkle diced apple over the top, then arrange sliced rolls all over the pan. Allow to rise for 20 to 30 minutes.
Bake at 375 degrees for 30 to 35 minutes, covered in foil for the first 25 minutes.
(Repeat with the other half of dough if desired, or save the dough in the fridge for another use.)
Invert on a cake pedestal or serving plate. Rolls will be very hot at first; allow to cool slightly before serving.

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Sausage and Broccoli Carbonara

Sausage and Broccoli Carbonara

INGREDIENTS:

• 1.0 tbsp olive oil
• 8 chipolatas , meet squeezed out and rolled into balls
• 3 eggs
• 50.0g Parmesan , grated, plus extra to serve (optional)
• 300.0g spaghetti
• 1 head broccoli , broken into small florets
• 2 garlic cloves , crushed

DIRECTIONS:

1. In a large pan, heat the oil and cook the sausageballs until golden, moving them around in the pan frequently. Meanwhile, mix together the eggs, cheese and some seasoning with a fork in a jug.
2. Cook the pasta following pack instructions. Add the broccoli for the final 3 mins, then drain, reserving a cup of the cooking water.
3. Add the garlic to the sausageballs and cook for a couple mins more, being careful the garlic doesn’t brown. Remove the pan from the heat.
4. Add the pasta and broccoli to the sausage pan. Toss everything together, then add the egg mixture. Stir the sauce through the pasta for 1-2 mins. The heat from the pan will cook the sauce – if it is too thick, use a little of the reserved cooking water to thin it. Divide between pasta bowls and serve with extra Parmesan, if you like.

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