Spanish Spinach Omelette

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Serves 8


Ingredients

400g bag spinach leaves
3 tbsp olive oil
1 large onion, finely sliced
2 large potatoes, peeled and finely sliced
10 eggs


Method

Tip the spinach into a large colander and bring a kettleful of water to the boil. Slowly pour the water over the spinach until wilted, then cool under cold water. Squeeze all the liquid out of the spinach and set aside.

Heat grill to high. Heat the oil in a non-stick frying pan and gently cook the onion and potato for about 10 mins until the potato is soft. While the onion is cooking, beat the eggs together in a large bowl and season with salt and pepper.

Stir the spinach into the potatoes, then pour in the eggs and cook, stirring occasionally, until nearly set, then flash the omelette under the grill to set the top. Ease the omelette on to a plate, then flip over back into the pan.

Finish cooking the omelette on the underside and turn out onto a board. Serve cut into wedges.

Source: http://www.bbcgoodfood.com/recipes/4685/spanish-spinach-omelette

Fig Bruschetta with Ricotta Cheese and Fresh Figs

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Recipe: http://whiteonricecouple.com/

Super Low Fat Baked Falafel with Tangy Lime Yogurt

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Recipe: http://www.thebootblog.net/2012/06/baked-falafel-with-lime-yogurt.html

CrockPot Recipe for Make-Ahead Apple Pie Oatmeal

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Recipe: http://www.kalynskitchen.com/2011/12/crockpot-recipe-for-make-ahead-apple.html

Italian Sausage Lasagna

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INGREDIENTS


1 pound Italian pork sausage, casings removed
1 pound ground beef sirloin
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
1 can (6 ounces) tomato paste
1 can (28 ounces) crushed tomatoes in puree
9 lasagna noodles
2 cups shredded part-skim mozzarella (8 ounces)

COOK'S NOTE

To fit lasagna noodles into a round slow cooker, break off corners as needed. You don't have to precook the noodles. When the lasagna's done, they'll be ready, too.


DIRECTIONS

In a 5-quart Dutch oven or heavy pot, cook sausage and beef over medium-high, breaking up meat with a spoon, until no longer pink, 4 to 6 minutes. Add onion, carrots, and garlic; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste, then tomatoes; bring to a boil, and remove from heat.

Spoon 2 cups meat mixture into bottom of a 5- to 6-quart slow cooker. Layer 3 noodles (breaking them as needed to fit), 2 cups meat mixture, and 1/2 cup cheese; repeat with two more layers (refrigerate 1/2 cup cheese for topping).

Cover slow cooker, and cook on low, 4 to 6 hours. Sprinkle lasagna with 1/2 cup cheese. Cover until cheese has melted, about 10 minutes.

Source: http://www.marthastewart.com/314995/slow-cooker-sausage-lasagna

Thai Chicken with Squash, Peppers, and Peas Slow Cooker

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Ingredients

2, 14-ounce cans light coconut milk
1 cup low-sodium chicken stock
1/4 cup peanut butter (creamy or crunchy)
3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar (light or dark)
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken breast, cut into 1 1/2-inch pieces
3 cups peeled and 1/2-inch cubed butternut squash pieces (about 1 pound)
2 red bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
2 green bell peppers, cored and sliced (fresh or frozen and thawed, about 8 ounces total)
1 large onion, thinly sliced (about 3 cups)
2 cups frozen peas, thawed
2 tablespoons lime juice (about 1 lime)
Chopped fresh cilantro, for serving
Prepared brown rice, for serving
Directions

In a 5-quart or larger slow cooker, stir together the coconut milk, chicken stock, peanut butter, curry paste, fish sauce, brown sugar, ginger, garlic, and red pepper flakes. Place the chicken breast, squash, red bell pepper, green bell pepper, and onion in the slow cooker and stir gently to coat with sauce. Cover and cook on high for 4 hours or on low for 8 hours.
Thirty minutes before you are ready to serve, add the peas. Immediately before serving, stir in lime juice. Serve garnished with cilantro, atop brown rice.

Source: http://www.thelawstudentswife.com/2014/01/slow-cooker-thai-chicken/

Lemon Braised Chicken & Beans with Mint Pesto

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serves 6 to 8


  • 1 pound dried small white beans, such as flageolet
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 small white onion, diced 
  • 2 lemons
  • 2 pounds boneless skinless chicken thighs
  • Kosher salt and freshly ground black pepper 
  • 4 sprigs fresh thyme
  • 2/3 cup finely chopped dill fronds


Place the dried beans in a large bowl and cover them with water. Soak for 24 hours, or at least overnight — topping up the water as the beans soak it up. Drain the beans and set aside.

Heat the oven to 350°F. In a 4-quart (or larger) Dutch oven or heavy ovenproof pot, heat the oil over medium heat. Add the garlic and onion and cook for 5 to 7 minutes, stirring frequently, until they are tender and the onion is nearly translucent. Add the drained beans and stir to coat the beans with the garlic, onion, and oil. Turn off the heat.

Take a sharp vegetable peeler and carefully peel one of the lemons. Peel it in wide strips, taking care that you remove only the top yellow layer of peel — you do not want any of the bitter white pith. Add all of this shaved lemon peel to the beans and stir. Juice the lemon and add the juice to the beans. (Reserve the second lemon for later.)

Pat the chicken dry, and lightly salt and pepper it. Lay it on top of the beans in the Dutch oven. Add water until it covers the beans and comes up to just below the chicken. Lay the thyme sprigs on top. Turn the heat to high and bring the water to a simmer. Cover the pot and put it in the oven.

Bake for 1 1/2 hours, or until the beans are very tender and creamy.

Remove the lid from the pot, and take out the chicken and put it to the side on a plate. Remove the thyme stalks. Zest and juice the second lemon, and stir the zest and juice, along with the chopped dill fronds, into the beans. Shred or chop the chicken and place it back on top of the beans. Top with the mint pesto (recipe follows) and serve.

To serve, scoop up a spoon of beans, and top with chicken. Make sure each serving has a dollop of pesto as well. Serve with a green salad, and good bread to soak up the sauce.

Source: http://www.thekitchn.com/one-pot-recipe-braised-chicken-150757

Cauliflower Crust Spinach White Pizza

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Ingredients
Yields a 12-inch pizza


Cauliflower crust

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
¼ teaspoon ground black pepper

Topping

¾ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ cup cooked spinach
¼ cup grated Pecorino Romano cheese
Handful sun-dried tomatoes, chopped


Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and liberally grease with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt and pepper and mix well.
Using your hands, press the mixture onto the baking sheet and shape into a thin pizza “disc”.
Bake for 15 minutes, until golden.
Remove from the oven and let cool for 5 minutes.
Scatter mozzarella cheese evenly over the pizza base and spread the spinach over this. Sprinkle the Pecorino Romano and add a pinch salt.
Return to the oven and bake for further for 10 minutes.


Source: http://www.theironyou.com/2014/03/cauliflower-crust-spinach-white-pizza.html

Homemade Cinnamon Roll Pull Apart Bread

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Recipe: http://pinchofyum.com/homemade-cinnamon-roll-pull-apart-bread

One-Pot Pasta Recipe: Linguine with Roasted Red Peppers, Tomatoes & Brie

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Serves 2 as large entree, or 4 as first course


12 ounces linguine, broken in half
1 cup packed basil leaves
1 cup coarsely chopped roasted red peppers
1/2 cup sliced oil-packed sun-dried tomatoes
3-4 large garlic cloves, pressed
4 1/2 cups water
2 tablespoons oil from the jar of sun-dried tomatoes (or regular olive oil)
1 tablespoon kosher salt, plus more to taste
Pinch red pepper flakes
Freshly ground black pepper, to taste
8 ounces brie cheese, rind removed and torn into pieces
Grated parmesan, for serving
Good quality olive oil, for serving


Combine linguine, basil, roasted peppers, sun-dried tomatoes, and garlic in a 3-quart straight-sided skillet. Add the water, olive oil, salt, red pepper flakes, and a generous amount of black pepper and bring to a full rolling boil over high heat. Using tongs, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9 to 10 minutes. Remove the skillet from the heat. (If there is still a little bit of cooking water pour some, but not all, into a separate bowl.)

Add the brie and toss with tongs until creamy and melted. Season with additional salt and pepper, to taste. The sauce will naturally thicken up after a couple of minutes. Serve with grated Parmesan and a swirl of good olive oil. (If the pasta does seem to need liquid, add back a few splashes of reserved cooking liquid.)

Source: http://www.thekitchn.com/onepot-pasta-linguine-with-roasted-red-peppers-sundried-tomatoes-brie-recipes-from-the-kitchn-194700

Lemon Pepper Pappardelle

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Ingredients


1/2 pound pappardelle or fettuccine
1 lemon
3 tablespoons olive oil
crushed red pepper flakes (to taste)
1 tsp ground black pepper
grated cheese


Directions:

Boil plenty of salted water for the pasta. (Italian lady trick: taste the water, if it’s salty, it’s just right.) In the meantime, zest the lemon and squeeze its juice in a big bowl with the olive oil and two peppers. Drain the pasta reserving about a 1/4 cup of cooking liquid. Toss the pasta with the other ingredients in the bowl adding the reserved cooking liquid for moisture, you might not need it all. Serve immediately with more lemon zest on top and the grated cheese of your choice. Buon appetito!

Source: http://www.thebootblog.net/2012/03/lemon-pepper-pappardelle.html

One Pot Vegan Pasta

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Cuisine: Italian, Vegan
Serves: 4


INGREDIENTS

12 ounces dry pasta*
1/2 small eggplant, cubed
2 cups cremini or button mushrooms, sliced
3 cloves garlic, minced and divided
1.5 cups vegan marinara sauce
2 cup water
2 tsp sea salt + more for eggplant
1 tsp ground black pepper
2 Tbsp olive oil
Optional: Fresh parsley or basil for finishing


INSTRUCTIONS
Rinse and dice eggplant into small, bite-sized cubes. Place in a colander in the sink and sprinkle generously with salt to draw out some of the moisture. Wait 20-30 minutes, then rinse and pat thoroughly dry with a towel. Set aside. If you're short on time, skip the eggplant and double the mushrooms.
Heat a large saucepan over medium-high heat. Add 2-3 Tbsp olive oil, the eggplant and 1 clove of minced garlic. Sprinkle with 1/2 tsp sea salt and stir. Sautee for 3-5 minutes or until a golden brown color is achieved, then add the mushrooms and cook for 2 minutes more or until all of the veggies have color. Set aside and cover - you will top the pasta with it.
To the same saucepan, add the pasta, water, marinara sauce, the remaining cloves of garlic. Start with 1.5 tsp sea salt and 1 tsp black pepper (you will likely add more later depending on the saltiness of your marinara/your personal taste).
Bring mixture to a boil, then cover and reduce heat to a simmer until the pasta is cooked to al dente - will vary depending on kind of pasta - but typically an average of 10 minutes, stirring once or twice so it doesn't stick to the pan.
Once cooked, stir and taste to adjust seasonings. I added more salt and fresh herbs at this point.
Remove from heat and top with eggplant-mushroom mixture and more fresh parsley or basil. Serve immediately. Serves 3-4.

Source: http://minimalistbaker.com/one-pot-vegan-pasta/

Asian Pancit Canton

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Darkest Chocolate Crepe Cake

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INGREDIENTS


3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces, plus melted for pan
8 ounces semisweet chocolate, finely chopped
1 1/2 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
2 1/2 cups whole milk, room temperature
6 large eggs, room temperature
1 tablespoon pure vanilla extract
Hazelnut Filling
Chocolate Glaze
Candied Hazelnuts


DIRECTIONS

Bring 1/4 cup water to a rolling boil in a small saucepan over medium-high heat. Add butter, 1 piece at a time, whisking to combine after each addition. Remove from heat; stir in chocolate until completely melted. Set aside.

Whisk together flour, sugar, and salt in a medium bowl. Whisk together milk, eggs, and vanilla in another medium bowl. Gradually add milk mixture to flour mixture, whisking until smooth. Add chocolate-butter mixture, whisking until smooth. Pour through a fine sieve into an airtight container; discard lumps. Refrigerate at least 2 hours or up to overnight.

Lightly coat an 8-inch crepe pan or nonstick skillet with melted butter. Heat over medium heat until just starting to smoke. Remove pan from heat; pour about 2 tablespoons batter into pan, swirling to cover bottom. Reduce heat to medium-low; return pan to heat. Cook, flipping once, until edges are golden and center is dry, about 30 seconds per side.
Slide crepe onto a plate. Repeat process with remaining batter, coating pan with butter as needed. Crepes can be refrigerated, covered, up to 1 day.

Place a crepe on a wire rack set over a rimmed baking sheet. Spread with about 3 tablespoons hazelnut filling. Top with another crepe. Continue layering with hazelnut filling and crepes, using about 32 crepes and ending with a crepe on top. Refrigerate until firm, about 15 minutes.

Spoon 1/2 cup glaze on top of the cake, spreading to edges. Spread remaining glaze around sides of cake, coating completely. Refrigerate until glaze is firm and set, about 20 minutes. Cake can be refrigerated up to 3 days. Garnish with toasted and candied hazelnuts.

Source: http://www.marthastewart.com/356131/darkest-chocolate-crepe-cake?czone=food/cake-center/holiday-cake-recipes

Italian Eggplant Sicilian-Style

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Ingredients:







Recipe: http://www.thesweetbeet.com/eggplant-recipe/

Banana Coconut Bread

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Ingredients:





.

Recipe: http://www.thebootblog.net/2013/05/banana-coconut-bread.html

Balsamic Glazed Lamb Chops

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Ingredients







Recipe: http://thekitchenmccabe.com/2014/01/17/balsamic-glazed-lamb-chops/

Easy Maple-Tamari Seared Tofu

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vegan, makes 5-6 rectangles


1 14 ounce block of firm or extra firm tofu (drained weight = 4oz)
2-3 Tbsp tamari*
2 Tbsp maple syrup
1/2 tsp liquid smoke
salt/pepper





Recipe: http://www.babble.com/best-recipes/easy-maple-tamari-seared-tofu/

One-pan Pasta with Cherry Tomatoes & Basil

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Ingredients:


12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
6 cloves garlic, thinly sliced
1/2- 3/4 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2-3 tablespoons extra-virgin olive oil, plus more for serving
kosher salt and freshly ground pepper
4 1/2 cups water


Directions:

Lots of freshly grated Parmesan cheese, for serving
Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons kosher salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.

Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

Source: http://www.lottieanddoof.com/2013/06/one-pan-pasta/

Bacon and Hash Brown Egg Bake

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Prep Time 30 min  Total Time 9 hr 40 min  Servings 12


Ingredients

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (8 oz)



Directions
1 - In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.
2 - Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.
3 - Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minutes.

Source: http://www.bettycrocker.com/recipes/bacon-and-hash-brown-egg-bake/b7c8dac2-e62b-46ad-8610-174da80bf580

Orange Creamsicle White Chocolate Chip Softbatch Cookies

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YIELD: about 20 medium cookies PREP TIME: 10 mintues COOK TIME: 8 to 9 mintues TOTAL TIME: 3+ hours, for dough chilling


INGREDIENTS:

1/2 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
2 teaspoons almond extract
1 to 2 teaspoons orange extract, optional (I did not use and cookies were still 'orangey' enough, but for extra orange flavor, use it)
2 tablespoons cream or half-and-half
2 tablespoons freshly grated orange zest
2 cups all-purpose flour
2 teaspoons corn starch
1 teaspoon baking soda
pinch salt, optional and to taste
one 10-ounce bag white chocolate chips (about 1 1/2 heaping cups)


DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), cream together the butter, sugars, egg, and extracts on medium-high speed until very light and fluffy, about 5 minutes.
Stop, scrape down the sides of the bowl, and add the cream, zest, and mix on medium speed until incorporated, about 1 minute.
Stop, scrape down the sides of the bowl, and add the flour, corn starch, baking soda, optional salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
Add the white chocolate chips, and mix on low speed until just incorporated.
Using a medium 2-inch cookie scoop, form heaping two-tablespoon mounds (I made 20). Place mounds on a large plate, flatten mounds slightly, cover with plasticwrap, and refrigerate for at least 3 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not overbake because cookies will firm up as they cool. Baking longer than 10 minutes could result in cookies with overly browned undersides.
Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to finish cooking. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 4 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or frozen for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Source: http://www.averiecooks.com/2013/11/orange-creamsicle-white-chocolate-chip-softbatch-cookies.html

Creamsicle Pie

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Ingredients







Recipe: http://www.seriouseats.com/recipes/2011/08/creamsicle-pie-orange-cream-pie-recipe.html

Italian Limoncello Tiramisu

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Yield: Serves 10 - 12 Prep Time: 30 mins


Ingredients:
1 Cup Limoncello Liqueur
1 Cup Water
1/2 Cup Sugar
3/4 Cup Lemon Juice
40 Savoiardi or Lady Finger Cookies (2 Packages)
For The Mascarpone Cream:
1 1/2 Cups Heavy Cream
1/2 Cup Powdered Sugar
16 Ounces Mascarpone Cream, Room Temperature
1 (10 Ounce) Jar Lemon Curd, divided
Garnish:
Remaining Lemon Curd
Lightly Toasted Sliced Almonds


Directions:
In a small pan, heat the limoncello, water, sugar and lemon juice to a boil over medium high heat, then reduce the heat to low and cook, stirring often, until the sugar has completely disolved.
Set the syrup aside to cool to room temperature.
In one bowl beat the cream with an electric mixer on high until soft peaks form.
Begin to add 1/2 cup of the sugar until blended.
In a separate bowl, beat the mascarpone with 3/4 of the jar of lemon curd until smooth, reserving the rest of the curd for the garnish.
Fold the cream mixture into the mascarpone mixture until blended.
Pour the syrup into a shallow bowl, and quickly dip each of the cookies into the mixture and lay them side by side in a 13 x 9 inch casserole dish.
If necessary, cut the cookies to fill in any spaces.
Once you have one layer of cookies completed, spoon over half the mascarpone mixture.
Make another layer of dipped savoiardi cookies on top of the mascarpone cream layer, then finish by topping this layer with the rest of the cream mixture.
Use a knife to smooth the top of the cream, and garnish with the toasted almonds.
Mix the remaining lemon curd with a spoon, then drizzle it across the top of the tiramisu.
Refrigerate for at least 6 hours, or overnight.

Source: http://www.italianfoodforever.com/2013/04/limoncello-tiramisu/

Spicy Red Lentil Spread

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serves: A whole lot of people, seriously.
special equipment: A potato masher is helpful.


Ingredients:

1 cup red lentils
1/4 cup cornmeal
1 medium yellow onion, small dice
1/2 cup tomato sauce
3 tbsp sriracha (or to your taste)
1 tbsp ground cumin
1/2 tsp cayenne
3 green onions finely sliced (green parts only)
4 hearty stems of parsley, leaves finely sliced
salt and pepper




Recipe: http://www.thefirstmess.com/2011/06/23/spicy-red-lentil-spread/

Crock Pot Breakfast Casserole

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Ingredients:


1 lb ham, cooked and diced
1 onion, diced
1 green bell pepper, diced
1 (16 oz.) package hash browns, frozen
1 cup Colby Jack cheese, shredded (any kind of cheese would work)
9 eggs
½ cup milk
Green onions (Optional)
Salt & Pepper to taste


Directions:
Spray slow cooker with non-stick cooking spray or use a crock pot liner.
Layer ingredients starting with frozen hash browns followed by meat, onions, peppers, and cheese.
Repeat layer twice and top with scallions.
Beat the eggs, milk, salt & pepper together.
Pour over the layered ingredients in the crock pot (ensure everything gets moistened well).
Cover slow cooker with lid. Cook on low for 7 hours.

Source: http://www.southernlovely.com/2012/04/what-i-know-six-sisters-stuff.html


White Bean and Tuna Salad with Radicchio and Parsley Vinaigrette

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INGREDIENTS


PARSLEY VINAIGRETTE
2 cups (packed) flat-leaf parsley (leaves and stems)
1/2 cup olive oil
3 tablespoons fresh lemon juice
1/2 tablespoon Champagne vinegar
1 garlic clove, crushed
Kosher salt and freshly ground black pepper

WHITE BEAN AND TUNA SALAD WITH RADICCHIO
1 medium head of radicchio, cored, leaves coarsely torn
Kosher salt and freshly ground black pepper
2 15-ounce cans cannellini (white kidney) beans, rinsed, drained
2 celery stalks, peeled, sliced thinly on an extreme diagonal
1 cup drained olive oil–packed tuna in a jar or good-quality canned tuna, broken into large pieces
Flat-leaf parsley sprigs (for garnish)


PREPARATION

PARSLEY VINAIGRETTE
Pulse parsley, oil, lemon juice, vinegar, and garlic in a food processor until well blended. Season to taste with salt and pepper.

WHITE BEAN AND TUNA SALAD WITH RADICCHIO
Place radicchio in a large bowl; drizzle with 3 Tbsp. Parsley Vinaigrette and toss to coat. Season radicchio to taste with salt and pepper. Transfer to a serving platter, spreading out in an even layer. Combine 3 Tbsp. Parsley Vinaigrette, cannellini beans, and celery in the large bowl; toss to coat. Season to taste with salt and pepper. Arrange bean mixture on top of radicchio. Top salad with tuna and garnish with parsley. Drizzle some vinaigrette over. Reserve extra dressing for another use.

Source: http://www.bonappetit.com/recipe/white-bean-and-tuna-salad-with-radicchio-and-parsley-vinaigrette

Italian Bacon-Wrapped Chicken Fingers

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Ingredients:


Serves 3 to 4 as a main dish
2 tbsp vegetable oil
1 lb boneless, skinless chicken breast
1 egg
1/2 c breadcrumbs
1/4 c grated Parmesan cheese
1/2 tsp dried basil
1/4 tsp dried marjoram
1/4 tsp dried sage
1/4 tsp dried rosemary
1/8 tsp garlic powder
1/8 tsp onion salt
1/16 tsp pepper
Bacon, for wrapping
Toothpicks, for fastening


Directions:

Cut the chicken into strips that are 1/2-inch wide and 1/2-inch thick.

In a medium bowl, combine the breadcrumbs, Parmesan, basil, marjoram, sage, rosemary, garlic powder, onion salt and pepper.  Set aside.

Beat the egg in a large bowl.  Add the chicken and stir well to coat in the egg.  Pick up one of the chicken strips and allow the excess egg to drip off.  Place the chicken strip in the breadcrumb mixture and toss and press to coat evenly.  Repeat with the remaining chicken strips.

Starting at one end of a chicken strip, wrap a piece of bacon around it, being careful to not overlap the bacon on itself.  Fasten the bacon to each end of the chicken strip with a toothpick.  Repeat with the remaining strips.

Heat the oil in a large skillet over medium heat.  Once the oil it hot, add the chicken strips.  Cook on all sides until the bacon is crispy on all sides and the chicken is cooked through, about 12 to 15 minutes.

Drain the chicken strips on paper towels.  Remove the toothpicks.  Serve with BBQ sauce, Ranch dressing or honey-mustard sauce for dipping.

Enjoy!

BBQ Chicken Cobb Salad

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 2 servings


INGREDIENTS

4 slices bacon, diced
2 boneless, skinless thin-sliced chicken breasts
Kosher salt and freshly ground black pepper, to taste
3 tablespoons BBQ sauce, or more, to taste
2 large eggs
5 cups chopped romaine lettuce
2 Roma tomatoes, diced
1 avocado, halved, seeded, peeled and diced
1 cup canned corn kernels, drained
1 cup canned black beans, drained and rinsed
FOR THE BUTTERMILK RANCH DRESSING
1/2 cup buttermilk
1/4 cup plain Greek yogurt
1/4 cup sour cream
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste


INSTRUCTIONS

To make the buttermilk ranch dressing, whisk together buttermilk, Greek yogurt, sour cream, dill, parsley, garlic powder, salt and pepper, to taste, in a small bowl; set aside.
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
In a medium bowl, add chicken and BBQ sauce, and gently toss to combine; set aside.
Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and dicing.
To assemble the salad, place romaine lettuce in a large bowl; top with arranged rows of bacon, BBQ chicken, eggs, tomatoes, avocado, corn and beans.
Serve immediately with buttermilk ranch dressing.

Source: http://damndelicious.net/2014/01/25/bbq-chicken-cobb-salad/

Poached Salmon with Salsa Verde

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Servings 4 Prep Time 10 minutes Cook Time 25 minute


Ingredients

680 grams side of salmon
2 tablespoons olive oil
3 cloves garlic grated
1  lemon
1 teaspoons coriander powder
1/2 teaspoon salt
 black pepper
30 grams cilantro
20 grams flat leaf parsley
1/4 cup extra virgin olive oil
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1  avocado pitted, peeled and cut into cubes


Instructions

Move the oven rack to the middle position and preheat to 250 degrees F (120 C).
Cut a large piece of foil that's about four times the width of your salmon fillet, and a few inches longer. If your foil is not long enough, you may need to join a few sheet together by lining the edges up and folding them over a few times.
Scale and debone your fillet and then use paper towels dry the surface of the fish.
Rub 2 tablespoons of olive oil on both sides of the salmon and place the salmon skin-side down on the foil.
Rub in the 4 cloves of grated garlic and sprinkle with the lemon zest, coriander powder, 1/2 teaspoon of salt and pepper.
Fold the aluminum foil up and over the salmon and seal the top by folding down the top edge 3 or 4 times.
Fold the left and right sides of the foil 3 or 4 times to make a package and place the package on a baking sheet.
Bake the salmon for 25-30 min or until thermometer reads 135 F (57 C).
To make the sauce, add the cilantro, flat-leaf parsley, 1/4 cup olive oil, 3 tablespoons of lemon juice, 1 clove of garlic, 1/2 teaspoon of salt, and white pepper to a small food processor or blender. Process until smooth.
Cut the avocado in half lengthwise, and then remove the pit, and peel. Cut the avocado into 1/2" cubes and then toss with a little lemon juice to keep it from oxidizing.
To serve the salmon, you can unwrap it and cut it up into portions or transfer it whole onto a serving platter. Drizzle some sauce on and around the salmon and scatter the avocado on top.

Source: http://norecipes.com/poached-salmon-with-salsa-verde/

Thai Chicken Tacos

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Serves: 4
Prep Time: 25 minutes
Cook Time:  15 minutes
Total Time:  40 minutes


Ingredients:
For Marinade:
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons honey
1 tablespoons grated ginger
1/2 lime, juiced
1/4 teaspoon red pepper flakes

For Peanut Sauce:
2 tablespoon peanut butter (I used chunky)
2 tablespoon soy sauce
2 tablespoons grated ginger
1 tablespoon sesame oil
2 tablespoons honey
1/4 teaspoon red pepper flakes

For Tacos:
4 carrots, julienned
2 red peppers, deseeded and sliced  thin
1 head of cabbage, pull 12 whole leaves, thinly slice or shred rest
6 chicken breasts
Cilantro, crushed peanuts, limes wedges, sriracha sauce for topping


Directions:
For marinade, combine all marinade ingredients in a large bowl, whisk, and add chicken breasts.  Cover and marinate 4 hours to overnight.

When ready to cook, preheat grill to medium heat.  Combine all ingredients for peanut sauce in a bowl and mix well.  Refrigerate sauce until ready to serve.  Remove chicken from marinade and grill 6-8 minutes per side or until chicken reaches 160 F.  Slice chicken breasts thinly.  Assemble your Thai tacos with chicken, red pepper slices, shredded cabbage, peanut sauce, cilantro, crushed peanuts and any other condiments of your choosing.  Enjoy!

Source: http://www.barbellsandbellinis.com/2013/10/thai-chicken-tacos.html

Grilled Chicken Niçoise Salad

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Ingredients:


1 grilled chicken breast, sliced
2 hard boiled eggs, peeled and sliced
2 small thin-skinned potatoes, scrubbed, boiled and quartered
4 handfuls spring salad mix
12 Kalamata olives
4 radishes, sliced


For vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
salt
freshly ground black pepper

Divide salad mix between two plates, place the rest of the ingredients on top. Whisk vinaigrette components with a fork until emulsified, dress the salad.

Source: http://redstartolonestar.blogspot.it/2013/04/grilled-chicken-salad.html

Chinese Chicken Salad

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Salad ingredients:


  • 1/2 head cabbage, sliced thinly
  • 1/2 head green lettuce, sliced thinly
  • 1 C. fresh spinach leaves, sliced thinly
  • 1/2 C. chives, chopped into small pieces
  • 1 C. cilantro, chopped
  • 2 grilled chicken breasts, diced
  • 1 pkg. Top Ramen noodles (discard seasoning packet)
  • 1/2 C. sliced or slivered almonds
  • 1/4 C. sesame seeds
  • snap peas (optional)
  • broccoli florets (optional)


Salad Dressing Ingredients:

  • 1/2 C. vegetable oil/olive oil
  • 1/2 C. apple cider vinegar
  • 1/4 C. soy sauce
  • 2 Tbs. honey
  • 2 garlic cloves, pressed
  • 1/4 tsp. black pepper
  • 1/2 tsp. ground ginger
To make the salad:  Smash Top Ramen noodles into small pieces in the packaging – open up, discard seasoning packet.  Spread dry noodles, almonds, and sesame seeds on a baking sheet.  In a 350 degree oven, toast noodles/almonds/sesame seeds until lightly browned (approx. 5-8 minutes).  Remove from oven immediately and transfer off of baking sheet to cool.  Toss all other ingredients in a large salad bowl.  Add cooled crunchies.  Prepare dressing by mixing all the ingredients with a whisk or in the blender and toss with salad.  (Adjust salad:dressing ratio to taste)  Enjoy!!!

Prosciutto-Wrapped Mini Frittatas Muffins

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Ingredients for 12 mini frittata muffins;


4 tablespoons fat (coconut oil, ghee, etc.)
½ medium onion, finely diced
3 cloves of garlic, minced
½ pound of cremini mushrooms, thinly sliced
½ pound frozen spinach, thawed and squeezed dry
8 large eggs
¼ cup coconut milk (the fatty stuff at the top of the can works best)
2 tablespoons of coconut flour
1 cup of cherry tomatoes, halved
5 ounces of Prosciutto di Parma
Kosher salt
Freshly ground pepper
A regular 12 cup muffin tin


Directions:

I preheated the oven to 375°F and prepped my veggies.
I heated half the coconut oil over medium heat in a large cast iron skillet and sautéed the onions until soft and translucent.
I added the garlic and mushrooms and cooked them until the mushroom moisture had evaporated. Then, I seasoned the filling with salt and pepper and spooned it on a plate to cool to room temperature.

For the batter, I beat the eggs in a large bowl with coconut milk, coconut flour, salt, and pepper until well-mixed. Then, I added the sautéed the mushrooms and spinach and stirred to combine.
I brushed the remainder of the melted coconut oil onto the muffin tin and lined each cup with prosciutto, taking care to cover the bottom and sides completely.
I spooned in the frittata batter and topped each muffin with some halved cherry tomatoes.
I popped the muffins in the oven for about 20 minutes flipping the tray at the halfway point.
I let the muffins cool in the pan for a couple minutes before transferring them to a wire rack.

Source: http://nomnompaleo.com/post/7486819479/prosciutto-wrapped-mini-frittata-muffins

Rainbow Salad with Balsamic Roasted Brussels & Paleo Almond Crusted Chicken

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Recipe type: Lunch, Dinner, Salad
Serves: 4


Ingredients
2-4 organic, skinless chicken breasts
1 cup almond flour – you could also use coconut flour or leftover almond pulp from making homemade almond milk!!
1 Tbs spices of choice, for this recipe I used organic steak seasoning to give it a more intense flavor.
sea salt & black pepper
1 egg, beaten
1 large bag of brussels sprouts – I got mine at Trader Joe’s
olive oil
sea salt & fresh cracked pepper
balsamic glaze
1 head romaine lettuce chopped fine
shredded carrots
raw corn
cherry tomatoes, halved
½ and avocado
vinaigrette dressing of choice – my favorites are this homemade lemon vinaigrette or Garlic Expressions


Instructions
For the Almond Crusted Chicken you’ll need to Preheat oven to 400 deg, line a large baking sheet with foil, and set aside.
You will need 2 large bowls. In the first bowl, add your almond meal, salt, pepper, and spices and mix thoroughly.
In a second large bowl, crack 1 egg and beat with a fork or whisk until combined.
Dip each chicken breast into the egg mixture and coat both sides. Then dip the coated chicken into the almond meal mixture, coat both sides and place on a large baking sheet lined with foil. You can see a picture tutorial for a similar recipe here.
For the Balsamic Roasted Veggies you’ll place your brussels in a large ziplock bag with a drizzle of olive oil. Seal the bag and toss until coated. Place your brussels onto the baking dish with your chicken and sprinkle with fresh cracked pepper and sea salt.
(You could also add other veggies if you like. I love using broccoli in this recipe too!)
Bake your chicken and veggies for about 10-15 mins or until brussles are just starting to get a little soft. Switch the oven to ‘Broil’ and remove the tray from the oven. Drizzle your veggies with a generous amount of balsamic glaze and then place on the top shelf to broil for just a few minutes, watching carefully, until your veggies are nice and browned/slightly charred.
Use a spatula to remove your veggies and set aside. Switch the oven back to ‘Bake’ and continue to bake your chicken for another 5-10 mins until cooked through.
In a large salad bowl layer with romaine lettuce on the bottom and then create sections with your favorite veggies and protein.
Pretty simple, totally gorgeous!!
I used what I already had on hand but any veggies will do! You could use purple cabbage, orange bell peppers, radishes, cucumbers, you name it! Just use what you have, add some leftover protein and roasted veggies and create your own gorgeous Rainbow Salad!
It’s so pretty that it looks like it must take a lot of work but once you have the protein cooked, it’s really just a matter of throwing together leftovers!!
I hope this recipe inspires you to get creative with your meals and add more colors into your diet! It’s not only healthy, it’s fun too!

Source: http://lindawagner.net/blog/2014/02/rainbow-salad-with-balsamic-roasted-brussels-paleo-almond-crusted-chicken/index.html

Light Eggplant Parmesan with Salsa

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Recipe: http://atastylovestory.com/melanzane-alla-parmigiana-di-nuovo/

Chicken, Hearts of Palm & Avocado Chopped Salad

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Serves 4

If you make the chicken in advance, this salad takes minutes to throw together. (And, if you are making the chicken in advance, throw in a couple more pieces to have later in the week.) In season, you could certainly use fresh corn cut from the cob.

Ingredients

For the Salad
1 bone-in, skin-on chicken breast
Olive oil
Salt and pepper
One 14-ounce can hearts of palm, cut into chunks (about 1 1/3 cups)
1 cup frozen corn kernels, thawed under running water and drained
3 roasted red peppers, washed well and drained, then cut into bite-sized pieces
2 ripe avocados, cut in half, pit removed, cut in a cross hatch then scooped out
Cilantro for garnish

For the Vinaigrette
2 teaspoons apple cider vinegar
1 tablespoon fresh squeezed lime juice (about half a lime)
1/2 teaspoon Dijon mustard
2 tablespoons olive oil
2 tablespoons vegetable oil
¾ teaspoon kosher or sea salt, or more to taste
¼ teaspoon oregano
1 scallion, white and light green parts, sliced
1/2 teaspoon honey
¼ teaspoon freshly ground black pepper


Preheat the oven to 425°F. Wash the chicken and dry it very well with a paper towel. Place it on a parchment- or foil-lined baking sheet. Drizzle with olive oil and sprinkle liberally with salt and pepper. Bake for 35 minutes, or until the skin is crispy and the juices from the chicken run clear. Cool completely – at least 1 hour, but you can also store for a couple days in the fridge. (Hint: if you like crispy chicken skin, eat it right away, before you refrigerate.)

Remove the chicken from the bone as neatly as possible. Cut into bite-sized cubes and place them in a large bowl. Add the hearts of palm, corn, red peppers, and avocados.

In a second bowl, make the vinaigrette: whisk together the vinegar, lime juice, and mustard. Slowly drizzle in both oils, whisking as you go so the dressing emulsifies. Add the salt, oregano, scallion, honey, and pepper, and combine.

Pour most of the dressing over the salad and toss gently so you don’t smush the avocado. Serve, garnished with cilantro.

Source: http://www.biggirlssmallkitchen.com/2013/03/chicken-hearts-of-palm-and-avocado-chop-chop-salad.html

Spicy Salmon & Chickpea Salad

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Prep time:  15 mins
Cook time:  1 hour
Total time:  1 hour 15 mins
Serves: 6 as a side


A summery chickpea salad with plenty of fresh vegetables and salmon.

Ingredients
2 cans chickpeas, rinsed and drained
5 stalks of celery, thinly sliced
3 shallots, finely minced
2 cloves of garlic, finely minced
2 bell peppers, thinly sliced
1 large cucumber, halved and sliced
1 pint tomatoes, halved
½ cup (or more, to taste) of olive oil
juice and zest from 1 lemon
1 tablespoon (or more, to taste) red vine vinegar
1 teaspoon kosher salt
1 teaspoon fresh or dried dill
½ teaspoon freshly ground black pepper
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon crushed red pepper flakes
2-3 cans salmon, drained


Instructions
Finely mince and chop your celery, shallots, garlic, bell peppers, tomatoes and cucumber, and add them to a large bowl with your chickpeas. Toss together with the olive oil, lemon juice and zest, red vine vinegar, salt, dill, black pepper, paprika, cumin, and crushed red pepper flakes. Taste, and adjust seasonings as needed.
Drain your cans of salmon and add them to the bowl. Toss to combine. Allow the salad to sit for an hour or so in the refrigerator, taste, adjust seasonings as needed, and serve. This will keep well in the refrigerator in an air-tight container for up to 4 days.

Source: http://crepesofwrath.net/2013/10/23/salmon-chickpea-salad/

Cauliflower Crust Hot Pockets

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Ingredients


Makes 2 Hot Pockets

1 small head cauliflower, cut into small florets (should yield 3 cups of cauliflower rice)
1 free-range organic egg, lightly beaten
½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
½ teaspoon fine grain sea salt
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon ground black pepper

Filling:

½ cup cubed cheese (I used cheddar)
½ cup cubed ham (I used smoked ham)

Grated Parmesan cheese to taste


Directions

Preheat oven to 450°F (220°C) and place a rack in the middle.
Line a baking sheet with parchment paper and then cut it in half. Liberally grease each piece of parchment paper with olive oil. Set aside.
In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
Transfer cauliflower rice to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough, impossible to fold into pockets.
Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, garlic powder, salt and pepper and mix well.
Divide the cauliflower into two parts. Spread onto the two parchment paper pieces and form into an oval/rectangle.
Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
Remove from the oven and spread cheese and ham cubes in the middle of the rectangles.
With a large spatula lift the longer sides of the crust and form into a burrito-like shape (you may also use the parchment paper to help you do this!)
Flip them seam down and tuck/fold the shorter side to form your pockets (I know this may sound complicated but it’s actually pretty intuitive).
Top liberally with grated Parmesan cheese and garlic powder (if you can handle it!)
Return to the oven and bake for an additional 12 minutes.
Let sit a couple of minutes before serving.
As the pockets cool the cauliflower crust hardens and you can easily eat them with your hands.

Mushroom, Zucchini & Basil Italian Frittata

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A simple and flavorsome oven-baked Italian frittata with mushrooms, grated zucchini and scallion, accented by fresh basil and Parmesan.


Ingredients:
Olive oil, for greasing
8 eggs
½ cup milk
1 scallion (spring onion)—thinly sliced
1 small zucchini—grated
1½ cups thinly sliced mushrooms
2 tablespoons finely chopped fresh basil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese, plus extra for garnishing


Directions:
PREHEAT the oven to 180C/350F. GREASE a large baking dish or any oven-proof pan with a little olive oil (we like to use a large heavy skillet with an oven-proof handle). LIGHTLY beat the eggs in a large bowl, then add the milk. ADD the remaining ingredients and stir to mix well. POUR the mixture into the prepared dish and bake for 35 minutes. SPRINKLE with a little grated Parmesan and cut into wedges to serve.

Source: http://www.mediterrasian.com/delicious_recipes_mushroom_zucchini_frittata.htm

Steak Salad with Goat Cheese & Shiitake Mushrooms

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Yield: Serves 1


INGREDIENTS

150g leftover cooked roast beef (from inside round)
2 cups mixed greens
100g fresh shiiake mushrooms
30g unripened soft goat cheese
1-2 tbsp balsamic vinegar
Lime juice to taste
Pinch freshly cracked black pepper


INSTRUCTIONS

Slice the shiitake mushrooms and cook them in a non stick pan over medium high heat until nice and golden on both sides, about 3-4 minutes per side.
While the mushrooms are cooking, slice the roast beef as thinly as you can; reserve.
Place mixed greens at the bottom of a shallow plate.
Arrange your slices of beef in the center of the pile of greens.
Add shiitake mushrooms and soft goat cheese.
Drizzle balsamic vinegar and lime juice to taste over the whole salad.
Sprinkle with freshly cracked black pepper if desired.

Source: http://thehealthyfoodie.com/roast-beef-salad/#

Spaghetti Squash Noodle Bowl with Lime Peanut Sauce

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notes: Definitely use the sharpest knife you’ve got for the spaghetti squash. You don’t want to be pulling a stubborn knife out of a half-cut squash, commanding someone nearby to dial 9 + 1 in standby emergency preparation


squash etc ingredients:
1 large spaghetti squash, cut in half lengthwise + seeds scooped out
4-5 kale stalks (7-8 if you’re using lacinato), stems removed
1 shallot, peeled
1/2 cup chopped toasted nuts of your preference (I used cashews)
3 tbsp sesame seeds (toasted, raw, whatevs)
chopped leafy herb if you feel it (cilantro, mint, thai basil etc)
1 bunch of broccoli, cut into florets
salt + pepper

lime peanut sauce ingredients:
1/2 inch fresh ginger, peeled + rough chopped
2 cloves of garlic, peeled + rough chopped
1-2 tsp sriracha (or other hot sauce you like)
2 tbsp peanut butter (or tahini, sunflower seed butter, almond butter etc)
1 lime, peeled + chopped
1 tbsp rice vinegar (or apple cider/white wine vinegar)
2 tsp agave (or honey etc)
1.5 tbsp tamari soy sauce
little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here)
tiny splash of toasted sesame oil
1/2 cup grapeseed oil


Preheat the oven to 375 degrees F.

Line a baking sheet with parchment and place the squash halves, cut side down, onto the sheet. Bake for about an hour or until the flesh pulls away in easy strands.

While the squash is baking, slice the kale leaves into 1/3 inch-ish ribbons and place in a large bowl. Cut the shallot in half lengthwise, slice the halves into thin half-moons and set aside. Chop up the herbs and toasted nuts as well, set them aside with the shallows.

Once you’ve cut the broccoli, set a medium saucepan with about an inch of water over medium heat. Bring it to a simmer. Place the broccoli florets into a steamer basket and set aside until right before service.

Place all of the sauce ingredients in a blender and bend until fully incorporated. Taste for seasoning and set aside.

When squash is cool enough to handle, place the steamer basket of broccoli into the pot with the simmering water. Put a lid on it and allow broccoli to steam for 3-4 minutes, or desired doneness. While broccoli is steaming, scrape the spaghetti strands out with a fork into the large bowl with the sliced kale. The heat from the squash should wilt the kale slightly. Pour a big splash of the dressing into the bowl, season with salt and pepper and lightly toss the squash and kale.

Remove broccoli from the heat. Portion the squash and kale into 4 bowls. Top each bowl with the steamed broccoli, sliced shallots, chopped nuts, sesame seeds, chopped herbs and extra sauce.

Source: http://www.thefirstmess.com/2013/03/06/spaghetti-squash-noodle-bowl-lime-peanut-sauce/

Fast & Fresh Vegetarian Asparagus Risotto Italian Dishes

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Ingredients


4 cups vegetable or chicken broth
2 tablespoons olive oil
4 green onions, chopped
1 cup Arborio or sushi rice
2 pounds asparagus, ends trimmed and cut into 2-in. pieces
2 tablespoons unsalted butter
1/2 cup grated parmesan cheese ù


Preparation

1. In a small saucepan, bring broth to a simmer.
2. Heat oil in a large pot. Add onions and rice and cook, stirring, until rice is browned, about 5 minutes. Stir in broth, 1/2 cup at a time, and cook, stirring constantly until almost all the broth is absorbed before adding more, until rice is al dente, about 20 minutes; add hot water if you need more liquid. About 5 minutes before rice is done, add asparagus, butter, and parmesan and cook until asparagus is tender-crisp.
Note: Nutritional analysis is per serving.

Source: http://www.myrecipes.com/recipe/asparagus-risotto-10000001973660/

Buffalo Chicken Wraps

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Yield: Serves 4Prep Time: 15 mins







Recipe: http://reciperebuild.com/recipes/buffalo-chicken-wraps/

Shrimp with Couscous

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PREP: 30 MINS TOTAL TIME: 40 MINS
SERVINGS:6


INGREDIENTS

2 tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined
Coarse salt and ground pepper, for seasoning
1 teaspoon mustard seeds
2 leeks, sliced into 1/2-inch half-moons
2 carrots, shredded
5 cloves garlic, thinly sliced
1 cup couscous
1 cup frozen peas, thawed


DIRECTIONS

1 In a 12-inch skillet, heat 1 tablespoon olive oil over medium heat. Toss shrimp with salt and pepper. Saute, tossing, until just cooked through, about 3 minutes. Remove.
2 Add remaining tablespoon olive oil to pan; stir in mustard seeds. Cook until seeds begin to pop, about 30 seconds. Add leeks, carrots, and garlic. Cook, stirring often, until leeks are tender, about 5 minutes.
3 Stir in couscous, peas, and 2 cups boiling water; season with salt and pepper. Remove from heat. Cover; let stand 5 minutes. Add shrimp; stir gently.

Source: http://www.marthastewart.com/313967/shrimp-with-couscous?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274502&slide=256410

Chicken Alfredo and Rice Casserole

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Servings: 4
Prep Time: 25 mins


Ingredients on sale: 5

Ingredients
1  10  ounce container  refrigerated light Alfredo pasta sauce
1/2  cup milk
2 1/2  cups cooked white rice or wild rice
2   cups cubed cooked chicken
1   cup frozen peas
1/3  cup chopped bottled roasted red sweet peppers
1/4  cup slivered almonds, toasted (optional)
1   tablespoon snipped fresh basil or 1/2 tsp. dried basil, crushed
1   cup soft bread crumbs
1   tablespoon butter, melted


Directions
1. Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
2. Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.

Source: http://www.recipe.com/chicken-alfredo-and-rice-casserole/

Vegan Rustic Bread, Eggplant & Spinach Lasagna

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YIELD: 12 servings PREP TIME: 1 hour COOK TIME: 40 minutes TOTAL TIME: 1 hour 40 minutes


Plan about 2 hours to prep and bake this meal, though you won't have to be slaving all over the kitchen for the entire two hours. Though there are a few steps to this recipe, none of them are difficult, and the ingredient list is so simple, you'll surprise yourself with how easy this beautiful recipe is to prepare.

Ingredients:
5 Tbs olive oil + 1/4 cup for drizzling
8-10 cloves garlic, minced
2 (28-oz) cans Muir Glen Crushed Tomatoes with Basil, blended
2 tsp salt
4 tsp Italian Herb mix
2 eggplants, sliced to 1/2" thick
2 pounds fresh spinach, cleaned and chopped
12 slices of day-old rustic sourdough bread
Olive oil nonstick cooking spray
1/2 cup panko breadcrumbs
2 large tomatoes, sliced very thin
1/4 balsamic vinegar
1/3 cup fresh basil, chopped


Directions:
Preheat oven to 400 degrees.

In a large pot, heat 3 tablespoons of the olive oil to medium then toss in about one-fourth of the garlic cloves. Cook for 2-3 minutes in the hot oil, stirring constantly to keep the garlic from burning. Add the crushed tomatoes, salt, and Italian Herb Mix and allow to simmer for 20-30 minutes.

Place the eggplant slices on a parchment-lined baking sheet. Drizzle with 1/4 cup of olive oil, salt and pepper, then slide pan into preheated oven for 30-40 minutes, or until eggplant is tender and slightly golden brown around the edges.

While your eggplant is roasting, spray each slice of sourdough bread on both sides with nonstick olive oil spray. Cook in a heated grill pan until toasty and golden brown on both sides.

In a large saucepan or wok, heat the remaining 2 tablespoons of olive oil over medium heat, sweat the garlic in the hot oil for 1-2 minutes, then add the chopped spinach and cook until wilted.

To assemble: Spread 1/2 cup of the tomato sauce in the bottom of a large casserole pan. Layer with bread until the dish is completely covered. Add half of the tomato sauce mixture on top. Layer all of the eggplant and spinach on top of the sauce. Add a second layer of bread over the spinach layer. Top with remaining sauce, making sure that you've covered the bread entirely with the sauce.

Sprinkle with breadcrumbs. Place sliced tomatoes across the top of the breadcrumbs. Salt and pepper generously.

Bake in preheated oven for 40 minutes. Allow to sit for 10 minutes, then drizzle balsamic vinegar over the tomatoes, sprinkle fresh basil, then slice, serve, and enjoy with a crisp salad and sparkling lemon water.

Source: http://www.cheekykitchen.com/2012/01/rustic-bread-lasagna.html

 
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