• Sweet Fire Tofu

    Adapted from Domestic Super Hero.


    • 2 blocks of tofu to make Crispy Baked Tofu
    • 1 large red pepper, cut into large bite sizes
    • 1 large yellow or orange pepper, cut into large bite sizes
    • 1 onion, cut into large bite sizes
    • 16 oz. can pineapple chunks, reserve juice
    • 3 green onions, chopped
    • Rice

    Sauce Ingredients:

    • 2 garlic cloves, minced
    • 1-2 tsp. crushed red pepper
    • 1/2 c. sugar
    • 1 c. water
    • Reserved pineapple juice
    • 2 TBSP sweet red chili sauce
    • 1/2 tsp. salt
    • 4 TBSP cold water
    • 3 TBSP cornstarch


    1. Make Crispy Baked Tofu.
    2. Slice peppers and onion into large bite size pieces.
    3. Drain pineapple and reserve the juice.
    4. Chop green onions.
    5. Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
    6. In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
    7. In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
    8. Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.

    Sweet Fire Tofu:

  • Crispy Baked Tofu


    • 1 block of firm or extra firm tofu
    • 1 TBSP cornstarch
    • 1 TBSP olive oil
    • Splash of soy sauce or generous pinch of salt
    • Cooking spray


    1. Press the tofu: place a clean kitchen towel on the counter, slice the tofu in half, place another clean kitchen towel over the tofu, place a baking sheet on top of the towel, and add something heavy to the baking sheet. Let tofu press for 20-30 minutes.
    2. Preheat the oven to 450.
    3. After you press the tofu, cut into cubes and add cubes to a bowl.
    4. Add the cornstarch, olive oil and soy sauce or salt to the tofu and gently stir to cover the tofu.
    5. Take the baking sheet you used to press the tofu and line with foil; then spray with cooking spray. Add the tofu to the baking sheet and cook in the oven for 20- 30 minutes, or until desired crunchiness.

    Crispy Baked Tofu:

  • Taco Salad with Baja Lime Dressing

    Adapted from Half Baked Harvest.

    Salad Ingredients:

    • 2 TBSP olive oil
    • 1 lb. ground chicken
    • 2-3 tsp. chipotle chili powder
    • 1 TBSP smoked paprika
    • 1 1/2 tsp. ground cumin
    • 1 tsp. garlic powder
    • Salt and pepper, to taste
    • 1/2 c. water
    • 1/3 c. cilantro, chopped
    • 6 c. mixed leafy greens or Romaine lettuce
    • 1 c. grape tomatoes, halved
    • Roasted corn
    • 1 can black beans, drained and rinsed
    • 1 avocado, sliced
    • 1 mango, diced
    • crushed tortilla chips or strips

    Baja Lime Dressing Ingredients:

    • 1 c. plain Greek yogurt
    • 1/4 – 1/2 c. mayo, optional
    • juice of 2 limes
    • 1 TBSP apple cider vinegar
    • 2 tsp. honey
    • 1 jalapeno, seeded if desired
    • 1 TBSP pickled jalapenos with juice, to taste
    • 1/4 c. fresh cilantro
    • Salt, to taste
    • 1 TBSP chopped fresh chives, optional


    1. Heat the olive oil in a large skillet over medium high heat. Add the ground chicken and cook until browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, and a pinch each of salt and pepper. Add 1/2 cup of water and cook, stirring occasionally, until the water has evaporated, about 5 minutes. Remove from the heat and stir in the cilantro.
    2. To make the dressing. Combine all ingredients except the chives in a blender and pulse or food processor until mostly smooth. Stir in the chives. Dressing will keep for 1 week in the fridge.
    3. In a large salad bowl, combine the greens, black beans, tomatoes, roasted corn, avocado, and mango. Top the salad with the taco meat and then drizzle with the dressing. Toss to combine and then top with tortilla chips. Enjoy! 

    Taco Salad with Baja Lime Dressing:

  • Black Bean and Spinach Smothered Burritos

    Adapted from the Garden Grazer.

    Sauce Ingredients:

    • 2 TBSP olive oil
    • 1/4 c. tomato paste
    • 1/4 c. flour
    • 2 tsp. cumin
    • 1 tsp. chili powder
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1/4 tsp. chipotle chili powder
    • 1/4 tsp. smoked paprika
    • 3 c. water
    • Salt and pepper to taste

    Burrito Ingredients:

    • 15 oz. can black beans, rinsed and drained
    • 15 oz. can corn, rinsed and drained
    • 6 oz. fresh baby spinach
    • 6 green onions, thinly sliced
    • 1/3 c. cilantro, chopped
    • 2 tsp. cumin
    • 8 oz. pepper jack cheese, shredded
    • 4 large flour tortillas 

    Sauce Directions:

    1. In a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 tsp. cumin, chili powder, garlic powder, onion powder, chipotle chili powder, and smoked paprika. Cook 1 minute, whisking.
    2. Whisk in water, and bring to a light boil. Reduce to simmer, and cook until slightly thickened, about 8 minutes. Salt and pepper to taste and set aside.

    Burrito Directions:

    1. Preheat oven to 375.
    2. Saute the spinach in a pan over medium heat for 1-2 minutes until lightly wilted.
    3. In a large bowl, combine black beans, 1/2 of the cheese, wilted spinach, corn, green onions, 2 tsp. cumin, and cilantro.
    4. Lightly spray a 9×13 inch baking dish, and pour a small amount of the sauce to coat the bottom.
    5. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish.
    6. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle remaining cheese on top.
    7. Bake about 20 minutes.

    Black Bean and Spinach Smothered Burritos:

  • Greek Chicken Marinade

    From: Carlsbad Cravings


    • 1 lb. chicken breasts
    • 3 TBSP olive oil
    • 3 garlic cloves, minced
    • 1 TBSP balsamic vinegar
    • 1 TBSP lemon juice
    • 1 tsp. dried oregano
    • 1/2 tsp. EACH cumin, dried basil, onion powder, sugar, salt
    • 1/4 tsp. EACH pepper, paprika


    1. Whisk together all of the Greek Marinade ingredients in a large freezer bag and add chicken. Marinate 4-8 hours..
    2. Remove chicken from fridge and let sit at room temperature 20-30 minutes.
    3. Grill or cook in 450 oven.

    Greek Chicken Marinade:

  • Spanakopita Ring


    • 1 TBSP olive oil
    • 1 small onion, diced
    • 2 garlic cloves, minced
    • 16 oz. frozen spinach, drained of excess moisture (or fresh spinach, blanched, shocked, and drained)
    • 5 oz. feta cheese, crumbled
    • 1/4 oz. fresh dill, chopped or 1 tsp. dried dill
    • Salt and pepper to taste
    • 1 tsp. oregano
    • Lemon juice, to taste
    • 1/8 tsp. of nutmeg
    • 1 egg
    • 2 cans of crescent rolls


    1. Preheat oven to 375°
    2. In a skillet, heat olive oil over medium heat, then add the onions and garlic and saute until starting to turn golden; then add the spinach and saute until heated through.
    3. Add the onion and spinach mixture to a bowl, and add the feta through the egg, and toss to combine.
    4. Take a baking sheet and line with parchment paper and then spray with cooking spray.  Arrange the crescent triangles into a ring/sun with the tips of the crescent rolls pointing out.
    5. Add the spinach filling around the base of the ring/sun and then fold the tips of the crescent rolls over the base.
    6. Bake for 25 minutes or until golden brown.

    Spanakopita Ring:

  • Hawaiian Macaroni Salad

    After going to Maui and having Hawaiian macaroni salad, I’ve been determined to find a recipe that reminds me of Hawaii.

    This is the closest I’ve found, and it’s really good.


    • 1 lb. potatoes, cooked and cut up
    • 1 lb. elbow macaroni, cooked according to box
    • 4 TBSP apple cider vinegar
    • 3 carrots, shredded
    • 1 small onion, shredded
    • 2 1/2 c. mayonnaise
    • 1/2 c. milk
    • 4 tsp. sugar
    • salt and pepper to taste
    • Additional milk or half and half to thin, if desired


    1. Cook potatoes, and cut into bite size pieces.
    2. Cook pasta according to box, and drain.
    3. In a large bowl add hot pasta, and sprinkle with the vinegar, carrots and onion. Toss together until well combined, and allow to cool for 10-15 minutes.
    4. In a smaller bowl, whisk mayo, milk, and sugar. Season with salt and pepper, and add additional milk or half and half to thin, if desired.
    5. Fold mayo mixture into bowl with pasta, add the potatoes, and season with salt and pepper.
    6. Cover and refrigerate at least 4 hours.

    Hawaiian Macaroni Salad:

  • Caesar Salad Dressing

    This Caesar dressing is so easy to make and tastes so good. So much better than anything you can buy at the grocery store.

    Makes about 1 and 1/3 c.

    From: Once Upon a Chef


    • 2 small garlic cloves, minced or pressed
    • 1 tsp. anchovy paste
    • 2 TBSP freshly squeezed lemon juice, from one lemon
    • 1 tsp. Dijon mustard
    • 1 tsp. Worcestershire sauce
    • 1 c. mayonnaise
    • 1/2 c. freshly grated Parmesan
    • 1/4 tsp. salt
    • 1/4 tsp. freshly ground black pepper


    1. In a medium bowl, whisk together the garlic, anchovy paste, lemon juice, Dijon mustard and Worcestershire sauce.
    2. Add the mayonnaise, Parmesan, salt and pepper and whisk until well combined.
    3. Taste and adjust to your liking. The dressing will keep well in the fridge for about a week.

    Caesar Salad Dressing:

  • Greek Vinaigrette

    This Greek vinaigrette is so delicious!

    Adapted from Kitchn.


    • 2 TBSP red wine vinegar
    • 2 TBSP lemon juice
    • 1 clove garlic, minced
    • 1/2 tsp. oregano
    • 1/2 tsp. salt
    • 1/4 tsp. pepper
    • 1 tsp. honey
    • 1/2 c. vegetable oil or olive oil
    • 3 TBSP plain Greek yogurt
    • 1 oz. feta cheese, crumbled (optional)


    1. Combine all ingredients in a jar.
    2. Shake jar until emulsified, about 30 seconds.

    Greek Vinaigrette:

  • BBQ Chicken Cobb Salad with Avocado Ranch

    This salad is so good for summer dinners!

    Serve with some homemade biscuits.

    Recipe adapted from the Half Baked Harvest Cookbook.


    • 1 1/2 lbs. chicken breasts
    • 1/3 c. BBQ sauce, store-bought or homemade
    • 2 c. fresh grilled or frozen thawed corn
    • 1 TBSP olive oil
    • 1/2 c. cilantro, chopped
    • 1 dash Chili powder
    • Salt and black pepper
    • 3 heads romaine lettuce, shredded
    • 1 can black beans, drained and rinsed
    • 1 c. cherry tomatoes, halved
    • 2 avocados, sliced
    • 3 or 4 hard-boiled eggs sliced (optional)
    • Tortilla chip strips (optional)
    • Extra BBQ sauce (optional)

    Avocado Ranch

    • 1 c. buttermilk
    • 1 avocado
    • 1/4 c. fresh cilantro
    • 1 TBSP chopped fresh chives
    • Juice of 1 lime
    • Salt and black pepper


    1. Heat a grill, grill pan, or skillet over medium-high heat. May also cook chicken in the oven at 450 degrees. 
    2. In a medium bowl, toss the chicken with the barbecue sauce to coat. Grill for about 5 minutes per side, until lightly charred and cooked through.
    3. In a medium bowl, stir together the corn kernels, olive oil, cilantro, and a dash of chili powder. Season with salt and pepper.
    4. In a large bowl, toss together the lettuce, black beans, and tomatoes. Top with the corn mixture, and sliced avocado. Finish the salad with the chicken, a drizzle of the avocado ranch (recipe below), and hard-boiled eggs and tortilla chip strips, if desired. Serve with the remaining ranch alongside plus extra BBQ sauce.
    5. Avocado Ranch: In a blender or food processor, combine the buttermilk, avocado, cilantro, chives, and lime juice and puree until smooth. Taste and season with salt and pepper. Cover and refrigerate until ready to use. (The avocado ranch can be made up to 1 day in advance.)

    BBQ Chicken Cobb Salad with Avocado Ranch: