1. Cook eggs & noodles
Bring a medium saucepan of salted water to a boil. Place 2 large eggs into saucepan and cook for 6 minutes. Use a slotted spoon to remove eggs; place in a bowl of ice water. Add noodles to boiling water; cook, stirring to prevent sticking, until al dente, about 5 minutes. Drain noodles, rinse, and toss with 1 teaspoon oil; return to saucepan and set aside until step 6.
2. Prep ingredients
3. Cook veggies
Heat 1 tablespoon oil in a medium pot over medium-high. Add Brussels sprouts and a pinch each of salt and pepper. Cook, stirring, until charred in spots, 2–3 minutes. Transfer Brussels sprouts to a bowl. Heat 1 tablespoon oil in same pot; add mushrooms and a pinch each of salt and pepper; cook, stirring, until browned, 3–5 minutes. Transfer to bowl with Brussels sprouts.
4. Cook turkey
Heat 1 tablespoon oil in same pot over medium-high. Add turkey and cook, breaking meat up into smaller pieces, until cooked through and browned in spots, 3–5 minutes. Add chopped garlic and ginger; cook, stirring constantly, until fragrant, about 30 seconds.
5. Build broth & halve eggs
To pot with turkey, add ramen base, tamari, 3½ cups water, bring to a boil. Cover and simmer until flavorful, about 5 minutes. Meanwhile, peel eggs, then halve lengthwise.
6. Finish & serve
Spoon noodles into bowls and top with some of the turkey ramen, Brussels sprouts, mushrooms, and sliced eggs. Enjoy!
1. Boil sweet potatoes
Cut sweet potatoes into 1-inch pieces. Place in a medium saucepan with 1 whole garlic clove and enough cold salted water to cover by 1 inch. Bring to a boil over high heat, then reduce heat to medium and simmer until tender when pierced with a knife, 8–10 minutes. Reserve ¼ cup cooking water, then drain potatoes and return to saucepan. Cover to keep warm until step 6.
2. Cook veggies
Finely chop onion. Finely chop mushrooms.Trim ends from green beans, then cut crosswise into 1-inch pieces. Heat 1 tablespoon oil in a medium ovenproof skillet over medium-high. Add chopped onions; cook, stirring, until softened, 4–5 minutes. add mushrooms cook 4-5 min. Add green beans; cook, covered, until tender, about 5 minutes more. Stir in corn. Transfer veggies to a plate.
3. Cook turkey & season
Preheat broiler with a rack in the upper third. Heat 2 teaspoons oil in same skillet over medium-high. Add turkey; cook, breaking up into large pieces with a spoon, until browned and cooked through, 3–4 minutes. Sprinkle 2 teaspoons flour over turkey; stir to combine. Add chicken broth, 1 tablespoon Worcestershire, and 1–2 whole thyme sprigs; stir to combine.
4. Finish filling
Bring turkey mixture to a simmer over medium heat. Reduce heat to medium-low and simmer, stirring, until thick enough to coat the back of a spoon, 2–3 minutes. Stir in veggies and season to taste with salt and pepper.
1. Prep veggies
Bring a large pot of salted water to a boil. Finely chop 2 teaspoons garlic. Thinly slice mushrooms. Thinly slice snow peas lengthwise. Coarsely chop peanuts.
2. Cook noodles
Add noodles to boiling water and cook until al dente, about 7 minutes. Place spinach in colander and drain noodles directly over greens so it wilts. Rinse under cold water, drain well again. Cut lime into wedges.
3. Cook veggies
Heat 2 tablespoons oil in medium nonstick skillet over medium-high. Add mushrooms and a pinch each of salt and pepper; cook, stirring occasionally, until just starting to brown, about 3 minutes. Add snow peas and continue to cook until peas are just tender and starting to brown, 2–4 minutes more.
4. Cook aromatics
Add garlic to skillet with veggies and cook, stirring, until fragrant, about 30 seconds.
5. Add sauce & noodles
Add coconut milk and tamari to skillet with veggies. Bring to a simmer; add noodles and spinach, tossing in sauce. Cook until sauce is thickened and coats noodles, 30–60 seconds more. Remove from heat.
6. Garnish & serve
Coarsely chop cilantro leaves and stems. Squeeze 1–2 lime wedges into noodles (about 1 teaspoon total) and toss to combine. Season to taste with salt and pepper. Spoon noodles and sauce into bowls and garnish with peanuts and cilantro. Serve with remaining lime wedges on the side. Enjoy!
-chop and sautee the onion and 5 garlic cloves
-ribbon your basil
-Cook pasta to al dente, save 1 cup of water
-To your blender or food processor add sauteed onion & garlic, silken tofu and water it is packed in, 2 cooked beets, juice of 1 lemon, 1 cup of your pasta water.
Blend until smooth. add salt and pepper to taste.
Toss with pasta, sprinkle with basil. enjoy!
A magical purple gin & tonic using empress gin
Add ice to glass. Pour gin into glass. Add the tonic and rosemary sprig. Enjoy your beautiful drink!
perfect for a snack and so good with coffee!
1. Cook bulgur
Coarsely chop apricots and transfer to a small saucepan. Add bulgur, 1¼ cups water, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer; cover and cook until bulgur is tender, 10–12 minutes.
2. Prep ingredients
Meanwhile, squeeze 2 tablespoons lemon juice into a large bowl. Trim half of the scallions then thinly slice. Pick and thinly slice mint leaves; discard stems. Rinse shrimp under cool water, then pat dry. Transfer shrimp to a medium bowl and toss with 1 teaspoon oil; season with salt and pepper.
3. Make lemon vinaigrette
Whisk 2 tablespoons oil into bowl with lemon juice. Season with ¼ teaspoon of salt and a few grinds of pepper.
4. Dress bulgur salad
Add cooked bulgur and sliced scallions to the bowl with lemon vinaigrette, and toss gently to combine. Season to taste with salt and pepper.
5. Cook shrimp
Heat a medium heavy skillet (preferably cast-iron) over high. Add shrimp, reduce heat to medium-high, and cook, stirring frequently, until shrimp are cooked through, 2–3 minutes. Remove skillet from heat. Add 1 tablespoon butter and 1½ teaspoons harissa spice blend, and stir to coat.
6. Finish salad & serve
Add spinach and sliced mint to bulgur salad, and toss to combine. Serve salad topped with shrimp and any pan juices. Enjoy!
2. Prep veg & fruit
3. Broil onion and pineapple
On a rimmed baking sheet, toss onions and pineapple with 1 tablespoon oil; season with salt and pepper. Broil on top oven rack until tender, about 8-10 minutes (watch closely as broilers vary).
4. Season shrimp
Rinse shrimp, then pat very dry. Transfer to a medium bowl and toss with chopped garlic, 2 teaspoons oil, and 2 teaspoon of taco seasoning.
5. Broil shrimp
Place shrimp on baking sheet with onions and pineapple. Broil on top oven rack until shrimp are pink and cooked through, and vegetables are deeply browned in spots, about 3–4 minutes (watch closely).
6. Prepare guacamole
Run full garlic clove over the bottom of mortar or bowl. Halve avocados and add to bowl. Zest one lime, salt and pepper to taste. Use pestle to mash avocados.
6. Finish & serve
In a small bowl, slightly thin sour cream adding 1 teaspoon water at a time, as needed. Season to taste with salt and pepper. Toast tortillas over a flame (or under the broiler on a sheet of foil), turning frequently, until warm, 10–15 seconds per side. Wrap in foil to keep warm. (NOT NEEDED WITH JICAMA TORTILLAS) Serve shrimp. onions and pineapple with guacamole, sour cream and tortillas. Enjoy!
1. Prep ingredients
Preheat oven to 350℉ with a rack in the center. Halve leek lengthwise, rinse under running water to remove any grit, and pat dry. Cut half of the leek crosswise into ¼-inch pieces (save remaining half for own use). Halve pepper, discard stem and seeds, then cut into ¼-inch pieces. Pat chicken dry and season all over with salt and pepper.
2. Sear chicken
Heat 1 tablespoon oil in a medium skillet over high until shimmering. Add chicken in a single layer and cook, undisturbed, until browned on the bottom but not cooked through, 2–3 minutes. Transfer chicken to a plate and set aside until step 5 (chicken will finish cooking later).
3. Cook vegetables
Melt 3 tablespoons butter in same skillet over medium-high heat. Add chopped leeks, peppers, and a pinch of salt. Cook, stirring occasionally, until vegetables are softened, translucent, and tender, 7–10 minutes. (Reduce heat if vegetables are starting to brown before they are tender.)
4. Bloom aromatics
To skillet with vegetables, stir in 2 teaspoons each of paprika, tomato paste, and flour. Cook over medium-low heat, stirring often, until paprika is fragrant and tomato paste is darkened slightly, about 2 minutes.
5. Simmer chicken paprikash
Toast baguette directly on center oven rack until warm and crusty, about 5 minutes. Stir chicken broth into skillet with vegetables. Bring to a boil. Simmer over medium heat until liquid is slightly thickened and flavorful, 3–4 minutes. Stir in browned chicken and peas; simmer chicken is cooked through, and peas are warm, about 2 minutes.
6. Finish & serve
Pick a few dill fronds for garnish, then finely chop remaining fronds and stems. To skillet with chicken paprikash, stir in chopped dill, all of the sour cream, and ¼ teaspoon vinegar. Season to taste with salt and pepper to taste. Spoon paprikash into bowls and garnish with picked dill fronds. Serve with warm bread on the side. Enjoy!
1. Prep ingredients
Coarsely chop onion. Thinly slice 1 large garlic clove; reserve 1 whole garlic clove for step 5. Halve escarole lengthwise and rinse well under running water to remove any grit. Cut crosswise into ½-inch thick pieces. Scrub and trim carrots, then halve lengthwise and thinly slice crosswise into half moons.
2. Make meatballs
In a medium bowl, combine ground turkey, panko, ½ teaspoon salt, and a few grinds of pepper. Form mixture into 16 equal-sized mini meatballs. Heat 1 tablespoon oil in a medium Dutch oven or pot over medium-high. Add meatballs; cook, stirring occasionally, until browned but not cooked through, 4–5 minutes. Use a slotted spoon to transfer to a plate.
3. Start soup
Add carrots, onions, and a pinch each of salt and pepper to same pot. Cook, stirring occasionally, over medium-high until vegetables are slightly softened and golden brown, 5–7 minutes. Add sliced garlic and escarole in large handfuls. Cook until escarole is wilted, about 3 minutes. Preheat broiler with top rack 6 inches from heat source.
4. Simmer soup
Add all of the turkey(or chicken) broth, meatballs and any juices, and a pinch each of salt and pepper to soup in pot. Bring to a boil, then reduce heat to medium. Simmer, covered, until meatballs are tender and cooked through, 7–10 minutes. Season to taste with salt and pepper.
5. Make garlic bread
Meanwhile, split ciabatta rolls, if necessary. Drizzle cut sides with oil, then season with salt and pepper. Broil directly on top oven rack until golden brown and toasted, 1–2 minutes per side (watch closely as broilers vary). Carefully, remove ciabatta from oven and rub oiled sides with reserved whole garlic clove. Cut ciabatta into large slices.
6. Prep topping & serve
Coarsely chop parsley leaves and stems. Stir half of the parsley into soup. Season to taste with salt and pepper. Serve mini turkey meatball soup drizzled with oil and sprinkled with remaining parsley. Serve garlicky ciabatta alongside. Enjoy!