Recipes

• ¾ oz manchego
• 2 cauliflower crusts (I used Trader Joes)
• 1 oz toasted almonds
• 2 yellow squash
• 1 Fresno chile
• handful fresh cilantro
• garlic
• olive oil
• salt & pepper

1. Prep ingredients

Preheat broiler with a rack in the top position. Finely chop 2 teaspoon garlic. Pick 1 tablespoon cilantro leaves from stems, then reserve remaining leaves and stems for step 2. Remove stem and seeds from chile, then thinly slice (half or all, depending on heat preferences). Trim ends from squash, halve lengthwise, then thinly slice.

2. Assemble pesto

Pulse almonds, remaining cilantro leaves and stems, and 1 teaspoon of the chopped garlic together in a food processor. Add2 TBL oil, pulse. Season to taste with salt and pepper. Add a bit of water to thin.

3. Assemble pizzas

Heat 1 tablespoon oil in a medium skillet over medium-high. Add squash, sliced chile (half or all depending on heat preference), and remaining chopped garlic. Season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and tender, 4–5 minutes. Remove skillet from heat.

4. Toast crusts

Place crusts on a rimmed baking sheet. Broil until lightly browned on one side, 1–2 minutes (watch closely, as broilers vary). Remove from oven, then flip crusts over. Return to oven and broil 30 seconds more. 

5. Assemble pizzas

Grate 1/2 cheese onto crusts. Top with squash and chiles. Grate rest of cheese over top. Season with a pinch each of salt and pepper. Broil on top oven rack until cheese is melted and browned in spots, 3–4 minutes (watch closely, as broilers vary).

6. Finish & serve

Spoon almond pesto over pizzas, then cut into wedges. Garnish pizzas with remaining whole cilantro leaves. Enjoy!

• 5 oz baby spinach (small bag)
• 1/3 cup Greek yogurt
• 1 lime
• 3 TBL fresh dill
• 3 red radishes
• 1/2 cup quick-cooking bulgur
• garlic
• 2 tsp cumin
• 15 oz can chickpeas
• 4 TBL Olive oil
• S&P
• 1 TBL white wine vingar
• 1/2 tsp sugar

1. Roast chickpeas

Preheat oven to 425ºF with a rack in the lower third. Rinse and drain chickpeas; wrap in a clean kitchen towel to remove excess water. On a rimmed baking sheet, toss chickpeas with 1 tablespoon oil, 2 teaspoons cumin, and season with salt and pepper. Roast on lower oven rack, shaking baking sheet a few times, until chickpeas are golden and crisp, 20–25 minutes (watch closely).

2. Cook grains

Finely chop 1 teaspoon garlic. Heat 2 teaspoons oil in a small saucepan over medium-high. Add grains and ½ teaspoon of the chopped garlic. Cook until fragrant and grains are lightly toasted, 1–2 minutes. Add 1¼ cups water and ¼ teaspoon salt; bring to a boil. Reduce heat to low, cover, and cook until grains are tender and water is absorbed, 10–12 minutes.

3. Pickle radishes

Meanwhile, trim ends from radishes, then thinly slice. In a large bowl, combine 1 tablespoon vinegar and a pinch each of sugar and salt. Add radishes and toss to combine. Let pickle until step 6. Once grains are cooked, fluff with a fork and spread out on a second rimmed baking sheet to cool until step 6. 

4. Make dressing

Finely chop dill fronds and stems. Into a medium bowl, finely grate 1 teaspoon lime zest and squeeze 1½ teaspoons juice. Whisk in remaining garlic, ⅓ cup Greek yogurt, 1 tablespoon each of oil and water, 2 teaspoons of the chopped dill, and a pinch of sugar. Season to taste with salt and pepper.

5. Finish salad

To the large bowl with radishes, add spinach and 1 tablespoon oil, and toss to combine.

6. Assemble & serve

Spoon grains, roasted chickpeas, and spinach salad into bowls. Drizzle dressing and sprinkle remaining dill on top. Enjoy!

• 1 lime
• ½ lb pkg chicken breast strips
• ½ oz fish sauce
• 1/2 cup coconut milk
• 2 cups chicken broth
• 2 TBL Thai red curry paste
• 1 pkg rice noodles
• ¼ oz fresh cilantro
• 1 medium red onion
• small bunch curly kale
• 2 tsp sugar
• salt

1. Prep ingredients

Bring a medium saucepan of salted water to a boil. Halve and thinly slice ⅓ of the onion (save rest). remove kale leaves from stem and coarsely chop. Pick cilantro leaves and stems; finely chop stems, keeping leaves whole. Break 10 of the rice noodles into 2-inch pieces; keep remaining whole. Line a plate with paper towel.

2. Fry noodles

Heat 2 tablespoons oil in a small pot over medium-high until shimmering. Add noodle pieces and fry, stirring frequently, until noodles are puffed, doubled in size, and golden brown, 1–2 minutes. Use a slotted spoon to transfer fried noodles to prepared plate and sprinkle with salt. Set crispy noodles aside until ready to serve.

3. Start soup

To same pot, add half of the sliced onions; reduce heat to medium. Cook, stirring frequently, until golden brown, 2–4 minutes. Immediately add all of the red curry paste and cilantro stems. Cook, stirring constantly, until curry paste is very fragrant, about 1 minute.

• 4 oz tzatziki sauce (yogurt & shredded cucumber, s&p)
• ¼ oz fresh mint
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 2 cups chicken broth
• 1 cup  basmati rice
• 10 oz pkg ground turkey
• 3 TBL pistachio
• 1/2 cup dried apricots
• 1 medium onion
• ½ lb green beans
• olive oil
• salt and pepper

1. Prep ingredients

Preheat oven to 400°F with a rack in the center. Trim green beans, then cut or snap into 1-inch pieces. Coarsely chop onion, apricots, and pistachios, keeping them separate.

2. Sauté onions

Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add onions and season with salt and pepper. Cook, stirring occasionally, until slightly softened and lightly browned, 2–3 minutes.

3. Brown turkey

Push onions to outer edges of skillet, then add turkey and season with salt and pepper. Break meat up into large pieces, then cook, undisturbed, until turkey is deeply browned underneath, 4–5 minutes.

• 1 TBL toasted sesame oil
• 3 tablespoons hoisin sauce
• ½ lb pkg chicken breast strips
• 3 TBL salted cashews
• 1 oz fresh ginger
• garlic
• 4 oz snow peas
• 1 oz scallions
• 5 oz jasmine rice
• salt & pepper
• neutral oil
• white wine vinegar
• 1 tsp sugar

1. Cook rice

In a small saucepan, combine rice, 1¼ cups water, and ½ teaspoon salt; bring to a boil over high heat. Reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 17 minutes. Keep covered until ready to serve.

2. Prep ingredients

Meanwhile, trim scallions, then cut into 1-inch pieces. Halve snow peas crosswise. Finely chop 2 teaspoons each of garlic and peeled ginger. Coarsely chop 1 tablespoon cashews and reserve for step 6; leave remaining cashews whole. Pat chicken dry and season all over with salt and pepper.

3. Stir-fry chicken

Heat 1 tablespoon neutral oil in a medium nonstick skillet over medium-high. Add chicken in a single layer and cook until just browned, about 3 minutes (chicken will not be cooked through).

4. Stir-fry veggies

To skillet with chicken, add snow peas and scallions. Cook, stirring occasionally, until veggies are just tender and blistered, and chicken is cooked through, 2–3 minutes.

5. Finish stir-fry

Reduce skillet heat to medium. Add chopped ginger and garlic and remaining whole cashews; cook, stirring, until fragrant, 1–2 minutes. Stir in Hoisin sauce, sesame oil, ¼ cup water, 1 teaspoon vinegar, and sugar. Bring to a simmer and cook until sauce is thickened and coats chicken and veggies. Season to taste with salt and pepper.

6. Finish & serve

Fluff rice with a fork. Serve rice topped with cashew chicken. Garnish with reserved chopped cashews. Enjoy!

• Sriracha
• 3 TBL tamari soy sauce
• 2 TBL toasted sesame oil
• garlic
• 1 oz fresh ginger
• 1 bunch curly kale
• ½ lb button mushrooms
• 1 oz scallions
• ¼ oz fresh basil
• 1/2 cup quinoa
• 2 large eggs
• 1 tsp sugar
• neutral oil
• salt and pepper

1. Cook quinoa & mushrooms

Preheat oven to 425ºF with a rack in the upper third. In a small saucepan, toast quinoa for about 2 min shaking pan to keep from burning, add ¾ cup water, and a pinch of salt, and bring to a boil. Cover, reduce to low, and simmer until tender and water is absorbed, about 17 minutes. 

2. Prep mushrooms & kale

Pick basil leaves from stems; chop leaves. Trim scallions, then thinly slice. Cut mushrooms lengthwise into ¼-inch slices. Strip kale leaves from stems and coarsely chop leaves; discard stems. In a large bowl, massage kale with 2 tablespoons each of water and oil and a pinch of salt until leaves wilt slightly.

3. Roast veggies

Place mushrooms on a rimmed baking sheet and toss with 3 tablespoons oil and a pinch each of salt and pepper. Roast, stirring once, until tender, about 10 minutes. Using a spatula, move mushrooms to one half of the baking sheet. Add kale to the other half. Roast until kale is tender, stirring once, about 8 minutes.

4. Make marinade

Peel and finely chop the ginger. Finely chop 2 large garlic cloves. In a large bowl, combine sesame oil, tamari, 2 tsp Sriracha, 1 tablespoon water, 1 teaspoon sugar, and ½  of the chopped ginger, whisking until sugar dissolves. Add mushrooms and kale to bowl, and toss to combine.

5. Stir-fry ingredients

Heat 2 tablespoons neutral oil in a large nonstick skillet over medium-high. Add garlic, half of the scallions, and remaining ginger; cook until fragrant, 1–2 minutes. Add quinoa, mushrooms, kale, and marinade; cook until warm, 1–2 minutes. Stir in chopped basil. Transfer to plates, then wipe out skillet and return to stovetop.

6. Cook eggs & serve

Heat 2 tablespoons neutral oil in skillet over medium-high. Add 2 large eggs; cook until edges are set, 1–2 minutes. Carefully spoon hot oil over eggs until whites are set but yolks are still runny, 1–2 minutes. Place eggs on top of quinoa; cut eggs and toss with quinoa. Tear remaining basil leaves over top, and garnish with remaining scallions and Sriracha. Enjoy!

• 
• ¼ oz fresh parsley
• 2 TBL hot sauce
• 2 TBLCajun seasoning
• 3 TBL mayonnaise
• 1 lemon
• 3 TBL Old Bay Seasoning
• 10 oz shrimp (cleaned and deveined)
• garlic
• 2 ears of corn
• 2 Yukon gold potatoes
• 2 TBL butter
• salt & pepper
• 1/2 tsp sugar
• neutral oil

1. cook potatoes

Scrub potatoes; cut into 1-inch pieces. Place potatoes into a medium saucepan; add enough water to cover by ½-inch. Simmer until potatoes are just tender, 5–7 minutes.

2. Prep ingredients

Preheat oven to 450°F with a rack in the center. Halve corn cob crosswise. Thinly slice 2 large garlic cloves. Rinse shrimp, then pat very dry. In a medium bowl, toss shrimp with all of the Old Bay seasoning and 1 tablespoon oil. Cut 2 pieces of foil into 20-inch long rectangles.

3. Prep packets

Divide corn and cooked potatoes between the 2 sheets of foil or parchment, building in the center. Season with salt and pepper. Lay shrimp and sliced garlic over veggies, then top each pile with 1 tablespoon butter. Fold foil over ingredients; fold edges of each sheet up and crimp to make a well-sealed packet.

4. Bake packets

Set packets on a rimmed baking sheet and bake on center oven rack until shrimp are just cooked through and veggies are tender, about 20 minutes. Let packets sit for 5 minutes before opening.

5. Make Cajun mayo

Meanwhile, squeeze 1 teaspoon lemon juice into a small bowl. Add mayonnaise, 1 teaspoon Cajun seasoning (or more for extra spice, if desired), half of the hot sauce, and 1/2 tsp of sugar; stir to combine. Season to taste with salt and pepper.

6. Finish & serve

Finely chop parsley leaves and stems. Cut any remaining lemon into wedges. Carefully open packets (they will release steam!) and garnish with parsley. Serve shrimp and veggies with Cajun mayo and remaining hot sauce alongside, with any lemon wedges on the side for squeezing over. Enjoy!

• 
• 1 pkg rice noodles
• 3 TBL brown sugar
• 2 TBL Sriracha
• 2 TBL tamari soy sauce
• 1 lime
• 3 TBL  salted peanuts
• ¼ oz fresh cilantro
• garlic
• 3 oz scallions
• 4 med carrots
• 2 large egg
• neutral oil
• salt

1. Prep ingredients

Coarsely grate carrots on the large holes of a box grater. Trim scallions, then thinly slice, keeping dark greens separate. Finely chop 2 teaspoons garlic. Coarsely chop cilantro leaves and stems. Coarsely chop peanuts.

2. Prep tamari sauce

Squeeze juice from half of the lime (about 1½ tablespoons) into a small bowl. Cut remaining lime half into wedges. Into same bowl, whisk in tamari, Sriracha, ¼ cup warm tap water, and brown sugar until combined.

3. Cook noodles

Bring a large pot of salted water to a boil. Add noodles to pot and cook, stirring occasionally to prevent sticking, until al dente, 6–8 minutes. Drain noodles, then rinse under cold water and toss with 1 teaspoon oil.

4. Scramble eggs

In a second small bowl, beat 2 large eggs with a pinch of salt. Heat 2 teaspoons oil in a large nonstick skillet over medium-high, tilting to coat skillet. Add eggs and cook, stirring gently, until scrambled, about 2 minutes. Transfer eggs to a cutting board and chop into small pieces, if desired. Wipe out skillet.

5. Stir-fry noodles

Heat 2 tablespoons oil in same skillet over medium-high. Add carrots, scallion whites and light greens, and chopped garlic; cook, stirring, until fragrant, about 1 minute. Season to taste with salt. Add noodles and tamari sauce to skillet. Cook, tossing, until liquid is nearly evaporated and noodles are coated in sauce, 5–7 minutes.

6. Finish & serve

Add eggs to skillet with noodles, then increase heat to high and continue to cook until noodles are slightly browned in spots, about 2 minutes. Remove from heat and fold in chopped cilantro. Serve vegetarian pad Thai sprinkled with peanuts and remaining scallions. Serve any lime wedges on the side for squeezing. Enjoy!

1. 1 pkg rice noodles
2. 2 TBL black bean sauce
3. ½ lb  chicken breast strips
4. ½ lb broccoli
5. 3 oz scallions
6. 1 oz fresh ginger
7. garlic
8. Sriracha
9. ¼ cup sugar
10. neutral oil
11. salt & pepper

1. Prep ingredients

Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Peel and finely chop 1 tablespoon ginger. Trim scallions, then thinly slice. Trim stem ends from broccoli, then cut crown into ½-inch florets. Coarsely chop cilantro leaves and stems together. Pat chicken dry; season with salt and pepper.

2. Cook chicken & broccoli

Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken and cook, without stirring, until well browned on the bottom, about 3 minutes. Add broccoli and cook, stirring occasionally, until chicken is cooked through and broccoli is crisp-tender, 2–3 minutes more. Transfer to a plate. Wipe out skillet.

3. Cook aromatics

Heat 1 tablespoon oil in same skillet over medium-high. Add chopped ginger, garlic, and scallions. Cook, stirring, until fragrant, 1–2 minutes. Transfer to a bowl.

4. Make caramel sauce

In same skillet, combine ¼ cup sugar and 2 tablespoons water. Cook over medium-high, without stirring, until sugar is melted. Continue to cook, swirling skillet occasionally, until sugar turns honey-colored, 2–5 minutes (watch closely). Add ¾ cup water and 2 tablespoons black-bean garlic sauce; swirl (don't stir) to combine (caramel may harden, but will melt over heat).