Recipes

Gochujang Turkey Ragu with Fresh Udon, Cilantro & Scallions

Apricot-BBQ Chicken with Cavatappi pasta salad

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• 3 oz baby spinach
• 2 oz red radishes
• 2 TBL apricot preserves
• 3 TBL barbecue sauce
• 12 oz boneless, skinless chicken breasts
• 2 TBL mayonnaise
• garlic
• lemon
• ¼ oz fresh tarragon
• 6 oz cavatappi
• salt & pepper
• olive oil

1. Cook pasta

2. Make dressing

While pasta cooks, pick and finely chop tarragon leaves; discard stems. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice into a medium bowl. Cut any remaining lemon into wedges. Finely grate ¼ teaspoon garlic into bowl with lemon zest and juice, then stir in mayonnaise and tarragon. Season to taste with salt and pepper.

3. Dress pasta

Add pasta to bowl with dressing and toss to coat. Transfer pasta salad to the freezer to chill until step 6.

4. Prep chicken

Pat chicken dry and season all over with salt and pepper. In a small bowl, stir to combine barbecue sauce and all of the apricot preserves.

5. Grill chicken

Heat a cast iron skillet to med high. add oil to pan. Add chicken, and cook until cooked through, about 4 minutes per side. Brush half of the barbecue sauce over chicken. Cook, turning, until glaze is charred in spots, about 1 minute more. Transfer to plates.

6. Finish & serve

Thinly slice radishes. Coarsely chop spinach. Fold radishes and spinach into chilled pasta salad; season to taste with salt and pepper. Serve chicken with remaining barbecue sauce and pasta salad alongside. Enjoy!

Chicken & Street Corn Tacos with Lime Crema

One-Pan Caprese Chicken

Corn & "Crab" Dumplings

INGREDIENTS

1. 2 scallions
2. 1 ear of corn
3. 14 oz hearts of palm
4. 1 garlic clove
5. 2 tbsp vegan cream cheese
6. ½ tsp paprika
7. 1/4 tsp salt
8. a few grinds black pepper
9. 14 dumpling wrappers
10. sweet chile sauce for dipping
11. 2 tbsp avocado oil

Thinly slice the scallions. Cut corn kernels off of the cob. Drain hearts of palm and roughly chop ½ cup. Reserve the remaining hearts of palm for your own use. Peel and mince the garlic.

Add the cream cheese, paprika, garlic, salt and pepper to a large bowl and use a fork to combine. Add ¼ cup sliced scallion, corn, and chopped hearts of palm. Mix the corn and crab dumpling filling. Taste, and add salt as necessary.

Lay the dumpling wrappers on a flat surface. Fill a small bowl with cold water. Place 1 tbsp corn and crab dumpling filling in the center of each wrapper. Use a finger dipped in water to wet wrapper edges. Fold wrapper over filling and press down to seal, pinching tightly. Repeat for remaining wrappers.

Heat 2 tbsp avocado oil in a large nonstick skillet over medium heat. Once hot, add corn and crab dumplings and cook until browned and crispy, 2 to 3 minutes per side. Add ⅓ cup water, reduce heat to medium, and cover. Steam dumplings until water evaporates, 3 to 4 minutes. 

Transfer to a plate and sprinkle with remaining scallions. Serve with sweet chile dipping sauce. enjoy

Elote Bowls with Lime Chickpeas & Black Quinoa

INGREDIENTS

1. ¾ cup black quinoa
2. 1 can chickpeas
3. 1 lime
4. 4 ears of corn
5. 2 radishes
6. ¼ oz fresh cilantro
7. 1 jalapeño
8. 2 tbsp  Dairy-Free Cashewmilk Yogurt
9. 2 tbsp  Vegenaise
10. ¼ tsp cayenne pepper
11. 2 tbsp pumpkin seeds
12. handful of cherry tomatoes
13. 2 TBSP olive oil
14. Salt and pepper

INSTRUCTIONS

Quick Sesame Noodles with Sriracha Tofu, Cucumber & Radish

INGREDIENTS

1. 4 oz asparagus
2. 1 cucumber
3. 2 large radish
4. 2 scallions
5. small bunch fresh mint
6. 8 oz baked sriracha Tofu (trader joe's is my favorite)
7. 2 tbsp sesame oil
8. 1 tsp white sesame seeds
9. 3 tbsp tamari
10. 2 tbsp rice vinegar
11. 2 tbsp turbinado sugar
12. 7 oz rice noodles
13. 2 tbsp avocado oil
14. Salt and pepper

INSTRUCTIONS

Bring a large pot of salted water to boil. Trim asparagus to remove tough ends, and slice on the diagonal into 1 inch pieces. Thinly slice cucumber into half moons. Thinly slice radishes into half moons. Trim and thinly slice scallions, separating the green and white parts. Thiny slice the mint Dice tofu into ½ inch cubes.

Add the sesame oil, white sesame seeds, tamari, rice vinegar, and turbinado sugar to a medium bowl. Whisk until combined.

Add the rice noodles to the boiling water, stir, and remove pot from heat. Cook, stirring occasionally, until noodles are tender, 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.

Add the sliced asparagus, sliced scallion whites, diced tofu, sesame sauce, and cooked rice noodles to the large pot over medium-low heat. Toss until evenly coated and heated through, 2 to 3 minutes. Divide the quick sesame noodles with tofu between large bowls. Top with sliced cucumber, radish, mint and scallion greens. Enjoy!

Moroccan Vegetable Tagine with Mint Pistachio Pistou

Ingredients

1. ½ cup millet
2. 1 large summer squash
3. 1 large carrot
4. 1  onion
5. 2 garlic cloves
6. 4 oz green beans
7. 1/4 cup fresh or frozen spring peas
8. 1/4 cup fresh or frozen corn kernels
9. ¼ tsp ground cinnamon
10. 1 tbsp harissa paste
11. 14.5 oz crushed tomatoes
12. 2 tbsp golden raisins
13. 1 oz fresh mint
14. ¼ cup pistachios
15. 1 lemon
16. 1 tbsp  olive oil
17. Salt and pepper

Instructions

Toast millet in a medium saucepan over medium-high heat until it begins to pop, 3 to 5 minutes. Add 1 cup water and a pinch of salt, and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 17 to 20 minutes. Remove from heat, covered, and set aside.

Cut the summer squash in half lengthwise, and slice into half moons. Peel and thinly slice the carrot. Peel, halve, and dice the onion. Peel and mince the garlic. Halve the green beans.

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion and minced garlic and cook until softened, 3 to 4 minutes. Add cinnamon and harissa paste and stir. Add sliced summer squash, sliced carrot, halved green beans, peas, corn, tomatoes, golden raisins, ½ tsp salt, and a pinch of pepper. Bring to a simmer, cover and cook until vegetables are tender, 10 to 12 minutes.

 Add mint, pistachios, 1 tbsp olive oil, a pinch of salt and pepper to food processor and pulse until it forms a chunky paste.

SERVE-zest lemon onto cooked vegetables, then halve the lemon, juice one half, and divide the other half into wedges. Remove vegetables from heat and add lemon juice. Taste, and add salt as necessary. Divide cooked millet between plates. Top with Moroccan vegetable tagine and mint pistachio pistou. Serve with lemon wedges. Enjoy!

*I loved it cold the next day for lunch with a bit of sumac and micro greens sprinkled on top!

Baked Chickpea & Carrot Falafel with Tzatziki sauce

Ingredients

• 1 shallot
• 1 can chickpeas
• 1 cucumber
• 2 large carrots
• zest and juice of 1 lemon
• 2 cloves garlic
• 1 egg
• 1/4 cup almond flour
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ½ teaspoon (about 25 twists) freshly ground black pepper
• ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
• ½ cup packed fresh parsley (mostly leaves but small stems are ok)
• 1 serving container greek yogurt
• 3 oz baby spinach
• oilve oil

Prep: Preheat oven to 375. Finely chop the shallot. Drain and rinse chickpeas. Coarsely grate cucumber on the large holes of a box grater; squeeze between paper towels to remove moisture. Separately, coarsely grate carrot. 

Make tzatziki & dressing

In a small bowl, stir to combine yogurt, grated cucumber, and a generous pinch each of salt and pepper Into bowl. zest lemon and add to bowl, then juice lemon and add juice to bowl. Season to taste with salt and pepper. 

Fry Shallot: Heat 2 tablespoons oil in a medium skillet over medium-high. Add shallots and cook, stirring, until lightly browned and tender, about 3 minutes.

Falafel: Line a baking sheet with parchment paper and spray or drizzle with olive oil. 

In a food processor, combine the chickpeas, egg, fried shallot, grated carrot, parsley, cilantro, small handful of spinach, garlic, salt, pepper, cumin, cinnamon,  Process until smooth, about 1 minute.

Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled cookie sheet.

Bake for 25 minutes, carefully flipping the falafels halfway through baking, until the falafels are crispy on both sides. 

Serve pitas topped with spinach, falafel, and tzatziki sauce. Enjoy!

Plantain Tacos with Fiery Green Sauce & peach salsa

1. 2 garlic cloves
2. 6  tomatillos
3. 1 poblano pepper
4. 1 lime
5. small bunch parsley
6. small bunch cilantro
7. 1 peach
8. 1 red Fresno chile
9. 1 plantain
10. 1 red onion
11. small bunch curly kale
12. siete tortillas or jicama tortillas
13. 2 tbsp vegan sour cream
14. 2 TBSP neutral oil like avo 

Prep: Preheat the oven to 300°F for the tortillas. Peel the garlic. Remove husks from the tomatillos, and rinse and halve the fruit. Destem and chop the poblano pepper, I leave the seeds in for more fire.  Halve and juice the lime. Roughly chop parsley & cilantro leaves and stems. Remove pit from the peach and dice. Trim, deseed (or leave seeds for fire), and thinly slice the red Fresno chile. Peel plantain and cut into ½ inch thick slices. Peel, halve, and thinly slice red onion. Destem curly kale and roughly chop the leaves.

Blend the fiery green sauce:  Add the peeled garlic, halved tomatillos, chopped poblano pepper, just half the lime juice, chopped parsley, chopped cilantro and ½ tsp (1 tsp) salt to a blender. Blend the fiery green sauce until smooth. Taste, and add salt as necessary.

Make the Peach Salsa: Add the remaining lime juice, diced peach, thinly sliced red Fresno chile, and a pinch of salt and pepper to a medium bowl. Stir the salsa. Taste, and add salt and pepper as necessary.

Crisp the plantains: Heat 1 TBSP neutral oil in a large nonstick skillet over medium-high heat. Add sliced plantain and a pinch of salt and pepper. Cook until lightly browned, 3 to 4 minutes per side. Transfer the crispy plantain to a large plate.

Wrap the tortillas in foil and place in the oven until warmed through, 4 to 5 minutes. Return skillet to high heat with 1 TBSP vegetable oil. Add sliced red onion and a pinch of salt and cook until lightly charred, 3 to 5 minutes. Lower heat to medium-high and add chopped curly kale and a pinch of salt and pepper. Cook until kale is bright green, 3 to 5 minutes.

Divide the warm tortillas between plates/ or jicama tortillas. Add charred red onion and kale, crispy plantain, and peach salsa. Top the crispy plantain tacos with fiery green sauce and a dollop of sour cream. Enjoy!