Recipes

Gochujang Turkey Ragu with Fresh Udon, Cilantro & Scallions

Apricot-BBQ Chicken with Cavatappi pasta salad

• \
• 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

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

Gochujang Veggies with Midnight Grains & Kimchi Mayo

Instructions

Preheat the oven to 425°F. Dice the sweet potatoes into 1 inch cubes. Trim and quarter the radishes. Cut the scallions into 1 inch pieces. Peel and mince the ginger and garlic. Halve the lime(s), juice one half (1 lime), and cut the other half (1 lime) into wedges. Roughly chop the ikmchi

Cook the midnight grains--Add the midnight grains, minced ginger, minced garlic, 1 cup water, and a pinch of salt to a small saucepan over high heat. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and grains are tender, 30 to 35 minutes. Remove from heat and set aside, covered, to steam.

Roast the vegetables--Place the diced sweet potatoes, quartered radishes, and sliced scallions on a baking sheet. Toss with gochujang and sesame oil. Roast until sweet potatoes are fork-tender and browned, 15 to 18 minutes.

Prepare kimchi Mayo--Add the chopped kimchi, Vegenaise, and lime juice in a small bowl. Stir until combined.

Fry one egg in a cast iron skillet.

Serve--Divide the cooked midnight grains between plates. Top with gochujang roasted vegetables and dollop with kimchi mayo. Serve with a fried egg on top and lime wedges. Enjoy!

Quickle

Lemon Polenta Cake

1 3/4 sticks of butter
3 lemons juiced and zested
2 cups Almond meal ground
3/4 cups polenta/cornmeal
4 eggs
1 1/4 tsp baking powder
1 cup Sugar

1/2 tsp salt
1 1/4 cup powdered sugar

Oven at 350
Butter and sugar together
Add eggs
Mix dry ingredients in
Then add lemon zest as the last step

I also let the batter sit for about 20-30 mins before putting in the oven. I think it helps the hard polenta soak up the liquids/fat before the baking begins and makes it an overall softer cake. Also seems to let the lemon zest oils get into the batter more.

After baking-
Make a syrup with the lemon juice from the 3 lemons and powdered sugar in a pan, so just melt the sugar for a few moments until liquid- stays liquidy

Pour this syrup over the top of the hot cake when it comes out and let cool. This brightens things up.

You can make this in a round breakaway pan or a ceramic dish.

check it with a toothpick to see when it’s done about 40 minutes

Kale Salad with roasted sweet potatoes

This salad is ideal for making ahead for company (or tomorrow's lunch). The sweet potatoes can easily be traded out with the seasons for things like fresh apricots or squash.

Ingredients

• 2 medium unpeeled, cubed sweet potato
  
• Extra-virgin olive oil
  
• Salt and freshly ground pepper
  
• 1bunch kale (preferably lacinato or dinosaur kale), ribs removed and finely sliced, about 2 1/2 cups
  
• 1/4cup almonds, cut roughly in half
  
• 1/4cup feta
  
• 1 apple (I prefer envy) cut into small pieces
• Fresh lemon juice
• Directions
• 1. Heat oven to 425° F. Toss sweet potato cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet (lined with parchment for easier cleanup), leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.
  2. In your bowl, toss the kale with the almonds, feta, sweet potatoes and apples. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.
  3. Divide salad between two plates or eat straight from the bowl! 

Carrot Soup

This is my go to soup when I want something cozy and unbelievably delicious. It's easy and even better the next day. Pair it with a whole wheat sourdough and you are done!