• Cajun Salmon Bites and Boursin Tortellini

    November 17, 2024 Author: Rachel
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    Cajun salmon bites recipe from Diane Morrisey.

    Cajun Salmon Bites Ingredients:

    • 1 lb. Salmon, cut into bit size pieces (skin removed)
    • 1 TBSP olive oil
    • 2 TBSP Cajun seasoning
    • 1 lime, juiced

    Cajun Salmon Bites Directions:

    1. Preheat oven to 450F. Line a baking sheet with foil and spray with cooking spray and set aside.
    2. Combine all ingredients in a bowl, and toss to combine. Marinate for 10 minutes.
    3. After 10 minutes, add salmon bites to baking sheet, and roast for 10-15 minutes (12 was perfect for me). Alternatively you can air fry at 400 for 8-10 minutes.

    Boursin Tortellini Ingredients:

    • 9 oz. fresh tortellini, ravioli, or pasta of your choice
    • 5.2 oz. Boursin cheese
    • Pasta water, as needed

    Boursin Tortellini Directions:

    1. Cook fresh pasta according to directions. Fresh pasta cooks fast, reserve 1 c. of pasta water (if you drain the pasta).
    2. Meanwhile, in a bowl, break up the Boursin cheese into small pieces.
    3. Scoop the fresh pasta from the cooking liquid and place directly on top of the Boursin cheese and start gently tossing. Add a little pasta water at a time, then gently toss. Add pasta water until you reach your desired sauce consistency.

    Cajun Salmon Bites and Boursin Tortellini:


  • 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:

  • Lemon Butter Dijon Chicken and Orzo with Feta Sauce

    October 17, 2024 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Chicken and Orzo Ingredients:

    • 3 TBSP olive oil
    • 2 TBSP honey Dijon mustard
    • 4 garlic cloves, chopped
    • 2 small shallots, chopped
    • 2 TBSP fresh rosemary, chopped
    • 1 tsp. smoked paprika
    • Salt and black pepper, to taste
    • 2 lbs. boneless chicken breasts or thighs
    • 3 TBSP salted butter
    • 1 lemon, sliced
    • 1 1/2 c. orzo
    • 3 c. chicken broth
    • 6 oz. baby spinach
    • 2 TBSP lemon juice
    • Fresh dill, chopped for serving
    • Serve with chopped tomatoes and cucumbers and feta sauce

    Feta Sauce Ingredients:

    • 5 oz. feta
    • 1/4 c. plain Greek yogurt
    • 1 garlic clove, grated
    • 1 lemon, juiced
    • 1/4 tsp. smoked paprika
    • Crushed red pepper, to taste

    Directions:

    1. Preheat oven to 400° F.
    2. In a bowl, mix 2 tablespoons olive oil, honey Dijon mustard, 3 garlic cloves , 1 shallot, rosemary, paprika, and a pinch each of salt and pepper. Add the chicken and toss well to combine.
    3. Heat 1 TBSP olive oil in a large oven-safe skillet over medium-high heat. Add the chicken. Sear on both sides until golden, 3-5 minutes. During the last 2 minutes of cooking, add the butter and lemon slices. Remove everything from the skillet.
    4. Add the orzo, 1 shallot, and 1 clove of garlic. Cook until the orzo is toasted, about 2 minutes. Add the broth, spinach, and 2 TBSP lemon juice. Season with salt and pepper. Bring to a boil over high heat. Slide the chicken, lemon slices, and any juices left on the pan back into the skillet. Bake, uncovered for 15 minutes or until the chicken is cooked through.
    5. Feta Sauce: Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in the paprika, and a pinch of red pepper flakes. If desired, thin with 1/2-3/4 c. water, or desired amount. Taste and and salt if desired.
    6. Serve the chicken and orzo with chopped tomatoes and cucumbers and topped with the feta sauce and dill.

    Lemon Butter Dijon Chicken and Orzo with Feta Sauce:

  • Vietnamese Summer Rolls with Peanut Sauce

    October 2, 2024 Author: Rachel
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    Recipe from Chef Sandy Thana.

    Ingredients:

    Summer Rolls:

    • 3 Ladies’ rice wrappers
    • Green leaf lettuce
    • Cilantro, stems removed
    • Mint, stems removed
    • Filling of choice: julienned cucumber, julienned carrots, julienned bell peppers, tofu, rice noodles

    Peanut Sauce:

    • 1/2 c. vegetable broth
    • 1 c. hoisin sauce
    • 1/2 c. creamy peanut butter
    • 1/4 c. crushed peanuts
    • Sriracha, to taste

    Directions:

    1. Rolls: In a bowl large enough to fit the rice paper, fill with warm water. Dip the rice paper in the water and place the rice paper on a towel or rice wrapper mesh plate. Add the lettuce, cilantro, mint, and whatever fillings you want. Roll from the bottom up using your thumbs to tuck the wrapper into itself. Tuck both sides in and continue rollup up.
    2. Peanut Sauce: In a small saucepan add the vegetable broth, hoisin sauce, and peanut butter and heat until the mixture is completely combined. Serve with crushed peanuts and sriracha.

    Vietnamese Summer Rolls with Peanut Sauce:

  • Greek Feast – Tzatziki

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

    Ingredients:

    • 1/2 c. finely grated cucumber
    • 1 c. whole milk Greek yogurt
    • 1 TBSP lemon juice
    • 1/2 TBSP olive oil
    • 1 garlic clove, minced
    • 1/4 tsp. salt
    • 1 TBSP fresh dill, chopped
    • 1 TBSP fresh mint, chopped

    Directions:

    1. Place the grated cucumber in a cheese cloth and gently squeeze out the excess water.
    2. In a medium bowl, combine all ingredients. Chill until ready to use.

    Tzatziki:

  • Greek Feast – Hummus

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

    Ingredients:

    • 8 oz. canned chickpeas, drained
    • 1/2 c. tahini
    • 1 tsp. crushed garlic
    • 1/4 c. lemon juice
    • 1 TBSP olive oil
    • Salt, to taste
    • Cayenne pepper, to taste
    • 2 TBSP olive oil
    • Kalamata olives to garnish

    Directions:

    1. In a food processor, puree chickpeas, tahini, garlic, lemon juice, and 1 TBSP olive oil. If necessary thin with water or lemon juice to taste. Season with salt and cayenne pepper, to taste. Chill for at least 1 hour.
    2. Spoon hummus into a serving bowl and drizzle with 1-2 TBSP olive oil and top with Kalamata olives.

    Hummus:

  • 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:

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