• Mexican Street Corn Salad

    Recipe adapted from Diane Morrisey.



    • Juice of 1 large lime
    • 1 tsp. cumin
    • 1/8 tsp. cayenne
    • 1 tsp. smoked paprika
    • 1/2 tsp. black pepper
    • 1/2 tsp. salt
    • 3 TBSP sour cream
    • 3 TBSP mayonnaise

    Corn Salad:

    • 2 TBSP olive oil
    • 6 c. quality frozen corn (can use fresh or canned)
    • 1 red bell pepper, chopped
    • 1/2 small red onion, finely chopped
    • 1 bunch of cilantro, chopped
    • 5 green onions, chopped
    • 1 jalapeno pepper, diced
    • 1 c. cotija or feta cheese, crumbled


    1. Dressing: In a bowl combine lime juice through mayonnaise and mix until smooth and combined.
    2. Corn Salad: Heat the olive oil in a large skillet over medium high heat. Add the frozen corn and allow to char for about 5 minutes (may take longer). Resist the urge to move the corn around the pan, because the corn won’t caramelize if you do. Transfer the corn to a large bowl and add the red pepper, red onion, cilantro, green onions, and jalapeno peppers, and mix to combine. Add the dressing and mix. Taste and adjust lime juice, salt, and pepper, as needed. Top with cotija or feta cheese.

    Mexican Street Corn Salad:

  • Strawberry Poppy Seed Chicken Salad

    Recipe adapted from Amy Hannon of Euna Mae’s.



    • 1 1/2 c. strawberries, halved
    • 1/4 c. champagne or rose vinegar
    • 1/2 tsp. salt
    • 1 TBSP sugar
    • 1-2 TBSP honey, plus more if needed
    • 1/4 c. mayonnaise
    • 2/3 c. light olive oil
    • 1 TBSP poppy seeds


    • 6-8 c. mixed lettuce
    • 1 rotisserie chicken, breast meat pulled
    • 2 c. fresh strawberries, halved
    • 1/2 – 1 red onion, sliced
    • Honey roasted pecans, or any pecan
    • Crumbled feta


    1. Dressing: In a blender or food processor, combine combine strawberries, vinegar, salt, sugar, honey, and mayonnaise. Blend for a few seconds until smooth. Add the olive oil and poppy seeds and blend until the dressing comes together. Taste and adjust seasoning as necessary.
    2. Salad: In a large serving bowl, or individual bowl/plates, add the lettuce and lightly toss with dressing, then add the chicken, strawberry halves, onion slices, pecans, and feta and drizzle with more dressing.

    Strawberry Poppy Seed Chicken Salad:

  • Tortilla Egg Bake

    Adapted from Food Dolls.


    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese


    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake:

  • Creamy Lemon Basil Vinaigrette

    Adapted from Meals that Heal.


    • 1/2 c. tightly packed basil leaves
    • 1/2 c. freshly shredded Parmesan cheese
    • 1/4 c. mayonnaise
    • 2 TBSP white wine vinegar
    • 2 TBSP lemon juice
    • 1/2 tsp. fresh lemon zest 
    • 1 tsp. honey
    • 1/4 tsp. salt
    • 1/2 tsp. garlic powder
    • 6 TBSP extra-virgin olive oil 


    1. Combine all ingredients in a blender or food processor. Process until basil is finely processed, stopping as needed to scrape down sides of with a spatula.  
    2. Taste and season with additional salt and pepper if desired. Store in a jar or air-tight container for up to 1 week in refrigerated. 

    Creamy Lemon Basil Vinaigrette:

  • Thai Chopped Chicken Salad

    Recipe adapted from Pinch of Yum.



    • 1 rotisserie chicken, breasts shredded (about 3 c.)
    • 4 c. Napa cabbage, shredded
    • 1–2 large carrots, julienned
    • 1 c. cucumbers, chopped
    • 2 mangoes, diced
    • 1 c. fresh cilantro, chopped
    • 3/4 c. fresh mint, chopped
    • 1/2 c. peanuts, chopped
    • 1/2 c. green or red onions, sliced
    • 3–4 jalapenos, sliced

    Peanut Dressing

    • 1/2 c. peanut butter
    • 1/3 c. soy sauce
    • 1/3 c. sesame oil
    • 1/4 c. rice wine vinegar
    • 1 lime, juiced
    • 2 TBSP sriracha
    • 2 TBSP sugar
    • 1 TBSP ginger paste
    • 1 garlic clove, peeled
    • 1/4-1/2 c. water to thin to desired consistency


    1. Salad: In a large serving bowl add all the salad ingredients.
    2. Dressing: Pulse peanut butter through garlic in the food processor or blender. Adjust consistency with water.
    3. Assembly: Add dressing to salad and toss to combine.

    Thai Chopped Chicken Salad:

  • Chicken with Mushroom Gravy

    Recipe adapted from Olivia Adriance.


    • 1-1/5 lbs. chicken thighs, breasts, or tenders
    • 4 TBSP avocado oil
    • 1 onion, diced
    • 1 lb. baby Bella mushrooms, sliced thick
    • 2 garlic cloves, minced
    • 2-3 TBSP fresh thyme, roughly chopped
    • 2 c. chicken broth
    • 2 TBSP soy sauce
    • 2 TBSP cornstarch
    • Salt and pepper, to taste
    • Serve over mashed potatoes


    1. Heat a large skillet over medium high heat; then add 1-2 TBSP avocado oil. Season chicken with salt and pepper, to taste, and then add chicken to the skillet and cook for about 5 minutes per side until golden brown. Chicken may not be fully cooked. Remove chicken from pan.
    2. Add 2 more TBSP avocado oil and then add onions and mushrooms, spreading them out and cook, stirring infrequently for about 7 minutes, or until the onions are soft and the mushrooms are mostly golden. Do not add salt at this point as the mushrooms will sweat and steam and not get golden.
    3. Stir in garlic, thyme, and 1/2 tsp. salt and cook for 1-2 more minutes.
    4. Combine chicken broth and soy sauce in a bowl and pour 3/4 of the mixture over the onions and mushrooms, stirring to deglaze any bits stuck to the bottom.
    5. Add cornstarch to the bowl with the remaining broth and soy sauce and whisk to combine.
    6. Pour cornstarch mixture over onions and mushrooms and stir to combine. Simmer for 2-3 minutes while the gravy thickens; then add the chicken and reduce the heat to low, cover, and cook for 10 minutes or until chicken reaches 165 and is tender. Taste and adjust seasoning, if necessary.
    7. Serve over mashed potatoes.

    Chicken with Mushroom Gravy:

  • Cauliflower Chickpea Chimichurri Tacos

    Recipe adapted from Two Peas and Their Pod.



    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 large head cauliflower, washed and cut into bite-size florets
    • Kosher salt and black pepper, to taste


    • 1 1/2 tsp. chili powder
    • 1 tsp. ground cumin
    • 1/2 tsp. smoked paprika
    • 1/4 tsp. garlic powder
    • 1/4 tsp. onion powder
    • 1 TBSP olive oil
    • 1 15 oz. can chickpeas, drained, rinsed, and dried
    • Kosher salt and black pepper, to taste

    Chimichurri Sauce:

    • Zest of 1 lemon
    • 2 TBSP fresh lemon juice
    • 3 garlic cloves peeled
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • 1/2 tsp. dried crushed red pepper
    • 1/2 c. fresh basil packed
    • 1 c. fresh cilantro packed
    • 1 c. fresh parsley packed
    • 1/2 c. olive oil

    Serve: tortillas filed with cauliflower and chickpeas, topped with chimichurri sauce, pickled onions, and guacamole.


    1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or foil and set aside.
    2. Cauliflower: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the cauliflower on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until cauliflower is tender. Remove from the oven.
    3. Chickpeas: In a small bowl, stir together chili powder, cumin, smoked paprika, garlic powder, and onion powder. Place the chickpeas on a baking sheet and drizzle with olive oil. Toss until well coated. Roast for 25 to 30 minutes or until chickpeas are crispy. Remove from the oven.
    4. Chimichurri Sauce: Combine lemon zest through parsley in a food processor and puree until ingredients are combined and fairly well pureed. Leave just a bit of texture. Transfer to a bowl and add olive oil. Stir until well combined. If too thick, add a bit more olive oil or lemon juice, to taste.
    5. Assemble Tacos: top a tortilla with roasted cauliflower, chickpeas, chimichurri sauce, pickled onions, and guacamole.

    Cauliflower Chickpea Chimichurri Tacos:

  • Spanakopita Croissants

    Recipe adapted from Dimitra’s Dishes.


    • 1 small onion, finely chopped
    • 2 tsp. olive oil
    • 3 garlic cloves, grated
    • 6 scallions, thinly sliced
    • 1 lb. spinach leaves
    • Salt, to taste
    • Pepper, to taste
    • 1 tsp. dried dill
    • 4 oz. cream cheese
    • 4 oz. feta cheese, crumbled
    • Shredded mozzarella, gouda, or gruyere cheese, optional
    • 4 croissants


    1. Preheat the oven to 350 °F.
    2. Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
    3. Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
    4. Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
    5. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
    6. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
    7. Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.

    Spanakopita Croissants:

  • Carne Asada Tacos

    Recipe from Carlsbad Cravings.


    Spice Mix:

    • 1 TBSP ground cumin
    • 1 TBSP garlic powder
    • 2 tsp. smoked paprika
    • 2 tsp. chili powder
    • 1 tsp. salt
    • 1 tsp. onion powder
    • 1 tsp. ground coriander
    • 1/2 tsp. pepper
    • 1/2 tsp. cayenne pepper


    • 1/4 c. soy sauce
    • 1/4 c. orange juice
    • 2 TBSP lime juice
    • 2 TBSP olive oil
    • 1 TBSP brown sugar
    • 1 tsp. liquid smoke
    • 1 ½ – 2 lbs. flank steak pounded to an even thin thickness


    1. Add Spice Mix seasonings to a sealable container; whisk and set aside.
    2. Add all Marinade Ingredients – soy sauce through liquid smoke – to a large freezer bag and whisk to combine. Add 3 TBSP Spice Mix to Marinade and whisk to combine. Add steak, squeeze out excess air, seal and turn to evenly coat. Marinate in the refrigerator 4-12 hours (the longer the better).
    3. When ready to grill, mix remaining Spice Mix with 2 TBSP olive oil to create a wet Spice Rub.
    4. Discard marinade and pat steaks dry with paper towel. Rub steak evenly all over with Spice Rub and let rest at room temperature for 30 minutes.
    5. Grill steak.
    6. Remove steak and let rest 10 minutes before chopping into small pieces.

    Carne Asada Tacos:

  • Pickled Onions

    Recipe adapted from Brian Lagerstrom.


    • 1 c. water
    • 1 c. distilled vinegar
    • 1/4 c. sugar
    • 1 tsp. peppercorns
    • 1 tsp. salt
    • Red onion, sliced
    • 2-3 sliced canned beets


    1. Combine water, vinegar, sugar, salt, and peppercorns in a saucepan and bring to a boil.
    2. Once it comes to a boil, add the sliced red onions, and then remove from heat and cool.
    3. Once cooled place onion mixture in a container and add the sliced canned beets and refrigerate for a few hours.

    Pickled Onions: