• Chile Relleno Dip

    December 3, 2024 Author: Rachel
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    Recipe adapted from Chef Helen Lampkin.

    Ingredients:

    • 8 oz. block cream cheese, softened
    • 4 oz. pepper jack cheese, shredded
    • 1/2 tsp. ground cumin
    • 3-4 poblanos, roasted, peeled, chopped, reserving 2 TBSP for garnish
    • 1/3 c. red chile sauce (recipe below)
    • Tortilla chips for serving

    Red Chile Sauce:

    • 2 TBSP canola oil
    • 1/2 c. finely diced sweet onion
    • 2 tsp. minced garlic
    • 1 TBSP flour
    • 1/2 c. New Mexican red chile powder (2 oz.)
    • 2 1/2 c. chicken broth
    • 1/2 tsp. ground cumin
    • Salt, to taste

    Directions:

    1. Chile Relleno Dip: Preheat oven to 350F. Spray a shallow baking dish with cooking spray. Combine cheeses through roasted poblanos (reserving some for garnish) in the baking dish. Spread the red chile sauce on top of the cheese mixture. Bake for 10-15 minutes (don’t overbake as the cheese will separate). Remove from oven and top with reserved poblanos and serve with tortilla chips.
    2. Red Chile Sauce: Heat oil in a saucepan. Add onion and saute until soften, about 3 minutes. Add the garlic and saute for 1 more minute. Stir in flour and chile powder. Then add the broth and cumin and whisk until smooth. Bring to a boil and then lower to simmer and cook for 15 minutes for the sauce to thicken. If too thick add more broth or water. Taste and season with salt. Can be made ahead of time and stored in the refrigerator until ready to use.

    Chile Relleno Dip:

  • Red Curry Wonton Soup

    November 11, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers:

    Ingredients:

    • 1 TBSP any neutral oil (avocado, coconut, olive)
    • 1/2 c. green beans, but into bite size pieces
    • 1/2 c. red pepper, sliced
    • 1 TBSP red curry paste
    • 1 TBSP brown sugar
    • 1 TBSP ginger paste
    • 1 (14 oz.) can of coconut milk
    • 2 c. low-sodium chicken or vegetable broth
    • 1 TBSP soy sauce
    • 1 TBSP fish sauce
    • 1 (24 oz.) bag frozen mini wontons/potstickers/dumplings
    • 2 big handfuls fresh spinach
    • Juice of 1/2 lime
    • Chili crisp to top, optional

    Directions:

    1. In a large skillet or saucepan, warm oil over medium-high heat. Add green beans and peppers, and saute for 2 minutes.
    2. Add red curry paste (or more if you like things spicy), brown sugar, and ginger paste, and stir for about 30 seconds, until it smells amazing and is starting to stick to the bottom of the pan. Stir in coconut milk, broth, soy sauce, and fish sauce. Bring to a simmer.
    3. Gently drop in the frozen wontons and simmer for 5 minutes. Meanwhile, chop 2 big handfuls of spinach. Stir in the spinach and the juice of 1/2 lime. Taste and adjust seasonings as needed — more soy sauce for saltiness or fish sauce for umami or lime juice for brightness. Ladle into bowls and, if desired, top with chili crisp for a little extra kick.

    Red Curry Wonton Soup:

  • Japchae

    November 11, 2024 Author: Rachel
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    Recipe adapted from Drive Me Hungry.

    Ingredients:

    Sauce Ingredients:

    • 3 TBSP sodium soy sauce
    • 2 TBSP brown sugar 
    • 1 TBSP dark soy sauce
    • 1 ½ TBSP sesame oil

    Stir Fry Ingredients:

    • 7-8 oz. Korean glass noodles – sweet potato starch noodles
    • 2 eggs 
    • 2 TBSP avocado oil
    • 6 large shitake mushrooms, sliced 1/3 inch thick, optional
    • 1 yellow onion, sliced 1/3 inch thick
    • 1 large red bell pepper, julienned ¼ inch thick
    • ½ large carrot, julienned 1/8 inch thick
    • 3 garlic cloves, minced
    • 3 c. baby spinach, packed
    • 2 green onions, chopped on angle for garnish
    • 2 tsp. toasted white sesame seeds, for garnish
    • Can also add in any cooked protein

    Directions:

    1. These japchae noodles come together quickly so prep all your ingredients ahead of time.
    2. Sauce: Mix all the sauce ingredients together in small bowl until the sugar dissolves. Set it aside.
    3. Cook Noodles: Cook the Korean glass noodles according to the directions. Be sure not to over cook them as they can get soggy. Drain the water and add the hot noodles to a large bowl.
    4. Sauce the Noodles: Add the sauce to noodles and toss to combine. Let sit on the counter for the noodles to absorb the flavors of the sauce. Any excess sauce will be absorbed by the noodles.
    5. Stir Fry: Heat a skillet over medium heat and scramble the eggs and then set the eggs aside.
    6. In the skillet add the mushrooms (if using) and the onions. Stir fry them for 2 minutes.
    7. Next, add the red bell peppers, carrots, and minced garlic to the pan. Stir fry for 1 – 2 more minutes. Be careful not to overcook the vegetables, they should still be crunchy.
    8. Add the spinach and toss everything together until the spinach starts to wilt. Add a pinch of salt to season the vegetables and remove it from the heat.
    9. Add the stir fried vegetables and egg to the seasoned glass noodles. Toss everything to combine and garnish with sesame seeds and chopped scallions.

    Japchae:

  • Dilly Chopped Salad

    October 24, 2024 Author: Rachel
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    Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    Dressing:

    • 2/3 c. olive oil
    • 1/4 apple cider vinegar
    • 2 TBSP mayonnaise
    • 2 TBSP honey
    • 1 TBSP honey Dijon mustard
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • 1 c. pitted Castelvetrano olives, sliced
    • Radishes, sliced
    • Cucumbers, chopped
    • Red peppers, chopped
    • 6 oz. Manchego, feta, or cotija, or queso fresco, crumbled
    • Cooked chicken, shredded or chopped or chickpeas, drained and rinsed
    • 1/2 c. pepitas or pistachios
    • Bunch of dill, chopped
    • Salt and vinegar chips

    Directions:

    1. Dressing: In a jar with a lid combine all ingredients, twist the lid closed and shake until combined, about 30 seconds. Taste and adjust seasoning.
    2. Salad: To a serving bowl add lettuce through dill and toss to combine. Add dressing (start with 1/3 c. and add more as necessary) and toss to combine.
    3. Serve: On individual plates serve salad and take a handful of salt and vinegar chips and crush over individual salads.

    Chopped Dilly Salad:

  • Tapenade Bruschetta

    October 18, 2024 Author: Rachel
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    Recipe from Chef Patrick Lane at Honeycomb Kitchen.

    Ingredients:

    • 1 garlic clove
    • 3 anchovies
    • Zest from 1 lemon
    • 1 TBSP lemon juice
    • 1 pinch crushed red pepper
    • 3 TBSP olive oil
    • 1 c. Castelvetrano olives
    • 1/4 c. capers, chopped
    • 3 TBSP parsley, finely sliced
    • 4 TBSP red onion, minced
    • 1 baguette, sliced and toasted

    Directions:

    1. In a food processor, add the garlic anchovy, lemon zest, lemon juice, crushed red pepper and olive oil. Pulse until everything is chopped to bits.
    2. Add the olives and pulse until almost smooth.
    3. Transfer the olive mixture to a bowl, and stir in the capers, parsley, and onion. Add more olive oil, if needed.
    4. Smear tapenade onto the tasted baguette slices.

    Tapenade Bruschetta:

  • Greek Feast – Greek Salad

    October 2, 2024 Author: Rachel
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    Recipe from Chef Brittany Eddelbuttel.

    Ingredients:

    • 1 medium red onion, thinly sliced into half moons
    • 4 medium juicy tomatoes, cut into chunky pieces
    • 1 English cucumber, partially peeled into a striped pattern, sliced
    • 1 green bell pepper, cored and sliced
    • Salt to taste
    • 1/2 c. Kalamata olives
    • 7 oz. Feta block, sliced
    • 1/3 c. high quality olive oil
    • 1-2 TBSP red wine vinegar
    • 1 1/2 tsp. dried oregano

    Directions:

    1. Prep vegetables.
    2. On your serving platter, drizzle with half the olive oil. Add the onions, tomatoes, cucumbers, and bell peppers, and sprinkle with salt. Add the olives and top with the feta. Then drizzle remaining olive oil and vinegar and sprinkle the top with oregano.

    Greek Salad:

  • Marry Me Chickpeas and Orzo

    October 1, 2024 Author: Rachel
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    Recipe adapted from Gimme Some Oven.

    Ingredients:

    • 1 TBSP oil from sundried tomato jar or olive oil
    • 1 shallot, minced
    • 4 garlic cloves, minced
    • 1/4 – 1/2 tsp. crushed red pepper flakes, to taste
    • 1 (15-oz.) can chickpeas, rinsed and drained
    • 3 c. vegetable broth
    • 1 c. uncooked orzo pasta
    • 1/2 c. drained sun-dried tomatoes, roughly chopped
    • 2 tsp. Italian seasoning
    • 3/4 c. evaporated milk or heavy cream, plus more if desired
    • 6 oz. fresh baby spinach
    • 3/4 c. freshly grated Parmesan cheese, plus more if desired
    • 1/4 c. fresh basil leaves, chopped
    • Salt and black pepper

    Directions:

    1. Sauté the aromatics. Heat oil in a large sauté pan over medium-high heat. Add the shallot, garlic and crushed red pepper flakes and sauté for 3 minutes, stirring frequently.
    2. Simmer. Add the chickpeas, vegetable broth, orzo, sun-dried tomatoes, Italian seasoning and stir to combine. Continue cooking until the mixture reaches a simmer, stirring frequently. Reduce heat to medium-low, or whatever temperature is needed to maintain a low simmer. Then continue simmering, stirring frequently, until the orzo is just shy of al dente. 
    3. Add the remaining ingredients. Add evaporated milk or heavy cream and spinach and stir to combine until the spinach is wilted; then add the Parmesan cheese and stir to combine. Continue cooking until the orzo is al dente.
    4. Season. Taste and season with additional salt and pepper if needed.
    5. Serve. Serve warm and garnish with basil.

    Marry Me Chickpeas and Orzo:

  • Ricotta Turkey Meatballs

    October 1, 2024 Author: Rachel
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    Recipe adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. ground turkey 
    • 1/2 c. full fat ricotta or cottage cheese
    • 1/2 c. Parmesan cheese
    • 1/2 c. panko breadcrumbs
    • 1 tsp. garlic powder
    • 1 tsp. salt
    • 1/2 tsp. Italian seasoning
    • Jar of your favorite sauce
    • 1 lb. of cooked pasta of choice

    Directions:

    1. Prep: Preheat the oven to 400 degrees. If using cottage cheese, add cottage cheese to a blender/food processor and blitz until smooth and creamy; then in a medium bowl mix all meatball ingredients together.
    2. Meatballs: Roll mixture into 20-24 small meatballs. Drizzle some olive oil in the bottom of a shallow Dutch oven or oven-safe pan to prevent sticking. Put the meatballs in the pan.
    3. Bake: Bake for 20-25 minutes on a middle oven rack. Gently loosen them from the bottom of the pan with a spatula; they should have some nice browning.
    4. Sauce: Heat sauce in sauce pan and then add the cooked meatballs and stir to get them all coated. 

    Ricotta Turkey Meatballs:

  • Chai Spiced Granola

    September 12, 2024 Author: Rachel
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    Adapted from Minimalist Baker.

    Ingredients:

    • 1/4 c. peanut butter
    • 1/4 c. maple syrup
    • 2 tsp. vanilla extract
    • 5 tsp. ground cinnamon
    • 2-3 tsp. ground ginger
    • 1 tsp. ground cardamom
    • 1 ½ c. rolled oats
    • 1/2 c. pecans, roughly chopped
    • 3/4 c. unsweetened coconut flakes
    • 1/4 c.  pumpkin seeds (pepitas)

    Directions:

    1. Preheat oven to 325 degrees F and line a standard-size baking sheet with parchment paper.
    2. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla, cinnamon, ginger, and cardamom and whisk until smooth. Add the oats, walnuts or pecans, coconut, and pumpkin seeds. Mix well until evenly coated.
    3. Transfer the mixture to the prepared baking sheet and spread into an even layer. Bake for 20-25 minutes, watching carefully toward the end as to not let it burn. You’ll know it’s done when the granola is fragrant and darkened in color.
    4. NOTE: If you don’t toss the granola while baking, it will stay extra chunky, but if you want a more crumbly granola, toss/stir a bit at the halfway point to break up the clumps.
    5. Once the granola is visibly browned, remove from the oven and toss gently to let the heat escape. Cool completely on the baking sheet or in a heat-safe bowl.
    6. Store at room temperature in a sealed container for up to 1 month, or in the freezer for up to 3 months.

    Chai Spiced Granola:

  • Tunacado Sandwich

    September 8, 2024 Author: Rachel
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    Adapted from Diane Morrisey. Chipotle aioli can be stored in refrigerator for quite some time. Great on burgers, turkey sandwiches, and fish tacos.

    Ingredients:

    Tuna Salad:

    • 1 can of Albacore tuna, drained, rinsed and smashed with a fork
    • 1/2 ripe avocado, diced, optional
    • 1-2 TBSP Kewpie mayonnaise or mayo of choice
    • 2 TBSP diced red onion
    • 2 TBSP diced celery
    • 2 TBSP fresh dill, chopped
    • 1 1/2 tsp. chili crisp
    • Juice of 1/2 lemon
    • Salt and pepper, to taste
    • Bread
    • Prepared pesto
    • Sliced tomatoes
    • Sliced avocado
    • Chipotle aioli, below

    Chipotle Aioli (optional halved):

    • 3/4 c. (heaping 1/3 c.) mayonnaise
    • 1/4 c. (2 TBSP) sour cream
    • 1 (1/2) chipotle pepper in adobo
    • 2 TBSP (1 TBSP) chipotle adobo sauce
    • Zest and juice of 1 (1/2) lime
    • 1 TBSP (1 1/2 tsp.) honey
    • Pinch of salt
    • 1/2 (1/4 tsp.) tsp. pepper
    • 1/2 (1/4 tsp.) tsp. smoked paprika
    • 1/2 (1/4 tsp.) tsp. chili powder

    Directions:

    1. Aioli: Put all ingredients in a small blender and blend until smooth. Taste and adjust seasoning. Refrigerate until ready to use.
    2. Tuna salad: Combine tuna through salt and pepper in a bowl and mix to combine. Taste and adjust seasoning.
    3. Tunacado assembly: Toast bread, on both slices of the bread spread a layer of pesto, add tuna salad to one slice of bread and top with tomatoes, avocados, and chipotle aioli.

    Tunacado:



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