• Cauliflower Chickpea Chimichurri Tacos

    Recipe adapted from Two Peas and Their Pod.

    Ingredients:

    Cauliflower:

    • 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

    Chickpeas:

    • 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.

    Directions:

    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:

  • Salsa Roja

    Ingredients:

    • 8 Roma tomatoes
    • 3 jalapeno peppers
    • 1/2 onion
    • 3 garlic cloves
    • Olive oil
    • Salt, to taste
    • 1 bunch of cilantro, chopped
    • 1/4 c. lime juice

    Directions:

    1. Preheat oven to 400F.
    2. On a baking sheet, add the tomatoes, jalapenos, onion, and garlic and toss lightly with olive oil, then roast until tender. Check often so garlic doesn’t burn and remove garlic if it is tender but remaining veggies need more time. Once veggies are tender, remove from oven and cool.
    3. Add veggies and salt to a blender and blend until chunky; then add the cilantro and lime juice and combine. Taste and adjust salt, as necessary.

    Salsa Roja:

  • Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice

    Ingredients:

    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders

    Directions:

    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: Set air fryer to 400F to warm up for about 10 minutes. After 10 minutes, add the chicken and cook for 10-12 minutes, or until chicken reaches 165F.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • Leftover Smoked Beef/Brisket Chili

    Ingredients:

    • Olive oil
    • 1 red onion, chopped
    • 1 1/2 tsp. oregano
    • 2 1/2 tsp. cumin
    • 1/2 tsp. salt, and to taste
    • 1/2 tsp. black pepper
    • 2 tsp. smoked paprika
    • 3 tsp. chili powder
    • 1 TBSP garlic cloves, minced
    • 1-2 jalapenos, seeded and minced
    • 6 oz. tomato paste
    • 1 – 1 1/2 lb. leftover smoked beef/brisket, chopped into bite size chunks
    • 2 14 oz. cans fire roasted tomatoes
    • 1 14 oz. can pinto beans, drained
    • 1 14 oz. can kidney beans, drained
    • 2 1/2 c. beef stock
    • 1 TBSP Worcestershire sauce
    • Serve topped with cheese, Fritos, green onions, and/or sour cream

    Directions:

    1. Heat a Dutch oven over medium to medium low heat; then add olive oil and saute the onion until tender. Add more olive oil if the onions are dry, and then add the oregano through the chili powder to toast the spices.
    2. Add the garlic and jalapenos and saute until fragrant; and then add the tomato paste and toast until melted and incorporated.
    3. Add the smoked beef/brisket and toss to combine, and then add the tomatoes, beans, beef stock, and Worcestershire sauce and toss to combine.
    4. Simmer for 30 – 60 minutes or more; taste and adjust seasoning as necessary.
    5. Serve topped with cheese, Fritos, green onions, and/or sour cream.

    Leftover Smoked Beef/Brisket Chili:

  • Instant Pot Goulash

    Take on Aunt Arlene’s goulash and adapted for the Instant Pot.

    Ingredients:

    • Olive oil
    • 1 large onion, diced
    • 4-6 garlic gloves, minced
    • 1 green pepper, chopped
    • 1 zucchini, chopped
    • 2 TBSP Chili powder
    • 1 TBSP salt
    • 4 TBSP sugar
    • 2 15 oz. cans pinto beans, drained and rinsed
    • 1 lb. elbow macaroni
    • 2 15 oz. cans tomato sauce
    • 2 15 oz. cans diced tomatoes
    • 3 c. water
    • 1 c. sour cream

    Directions:

    1. Turn Instant Pot on to saute; then heat the olive oil; then add the onion and garlic and saute; then add the green pepper and zucchini and continue to saute.
    2. When veggies begin to soften add the chili powder, salt, and sugar.  Toast the spices for a bit and then add the beans.
    3. Turn the instant pot off.
    4. After the Instant Pot is turned off, add the pasta, tomato sauce, and diced tomatoes, water, and give it a quick stir.
    5. Turn the instant pot to manual for 1 minute.  After 1 minute, do a 5 minutes natural release and then add the sour cream and mix to combine.

    Instant Pot Goulash:

  • Roasted Tomato Soup

    Recipe adapted from Abby Thome.

    Ingredients:

    • 13 vine ripe tomatoes, halved
    • 3 garlic bulbs, tops cut off
    • 2 white onions, quartered
    • 1 red pepper, quartered
    • 4 or more thyme sprigs
    • Olive oil
    • Salt
    • Pepper
    • 1 tsp. smoked paprika
    • 2 c. vegetable or chicken broth
    • 2 TBSP pesto
    • 1/2 c. heavy cream
    • Parmesan cheese, shredded
    • Basil, chiffonade

    Directions:

    1. Preheat oven to 425F.
    2. Roast Veggies: On a 9×13 baking sheet, place tomatoes skin side down and season with olive oil, salt, and pepper. Then flip the tomatoes over. Nestle the garlic bulbs, onions, red pepper, and thyme in and around the tomatoes. Drizzle with more olive oil, salt, pepper, and smoked paprika. Bake for 45-50 minutes.
    3. Blend Soup: Remove thyme sprigs and dispose. Add half of the tomatoes, onions, and red pepper to blender; then squeeze out the garlic cloves from the roasted bulbs into the blender; add 1 c. of broth to the blender and blend until smooth. Add soup to a Dutch oven and repeat in the blender with the remaining ingredients. (Alternatively, add all roasted veggies and broth to the Dutch oven and use an immersion blender).
    4. Once all the soup is in the Dutch oven, add the pesto and stir in the cream, and bring to a simmer.
    5. Serve topped with Parmesan cheese and basil.

    Roasted Tomato Soup:

  • Flame Roasted Tomato Pasta

    Our creation.

    Ingredients:

    • 24 oz. grape or cherry tomatoes
    • Olive oil
    • Salt
    • 1 lb. of pasta (reserve 1/2 c. pasta water)
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper or to taste
    • 2 TBSP – 1/2 c. grated parmesan cheese to taste
    • Zest of 1 lemon
    • 1/2 – 1 c. basil, chopped
    • 8 oz. burrata

    Directions:

    1. Add your cast iron pan to the Ooni and heat your Ooni until hot. If you don’t have an Ooni you can roast the tomatoes in the oven at 425F for 15-20 minutes, or until desired doneness.
    2. Add the tomatoes to a bowl and toss liberally with olive oil and salt. Once the cast iron pan has reached 500F, remove the pan and add the tomatoes; cook the tomatoes until charred, or until desired doneness. You can do them in batches.
    3. Meanwhile, cook your pasta in salted water until al dente, reserving 1/2 c. of pasta water.
    4. While the pasta cooks, heat a small skillet with 1-2 TBSP of olive oil and saute garlic for 2 minutes; then add the crushed red pepper and toss to combine, and then remove from the heat.
    5. When the pasta is done, add pasta to a large serving bowl; then add the sauted garlic and toss to combine; then add the parmesan cheese and 1/4 c. of pasta water (reserve the remaining pasta water if you want to add more); then add the flame roasted tomatoes and lemon zest and toss to combine. Top with the basil and burrata (break up the burrata into large chunks.

    Flame Roasted Tomato Pasta:


  • Falafel Quinoa Salad

    Recipe adapted from Plays Well With Butter.

    Ingredients:

    • 1 1/2 c. – 3 c. cooked quinoa
    • 14 oz. can chickpeas, drained and rinsed
    • 1 small red onion, diced
    • 1 1/2 c. Persian cucumbers, diced)
    • 1 1/2 c. cherry tomatoes, halved
    • 1 bunch cilantro, chopped
    • 1 bunch parsley, chopped
    • 1/2 c. mint, chopped
    • Crumbled feta
    • Salad greens, optional

    Lemon-Cumin Dressing:

    • 5 TBSP olive oil
    • 2 lemons, zested and juiced (5 TBSP juice)
    • 3 garlic cloves, grated
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1 1/2 tsp. salt
    • 1/2 tsp. black pepper
    • Honey, to taste

    Directions:

    1. Prepare the the lemon-cumin dressing: Add all listed ingredients to a small bowl or jar. Whisk or shake to combine. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
    2. Prepare Quinoa: Cook according to package or using an Instant Pot — rinse the quinoa; spray the Instant Pot liner with cooking spray; add the rinsed quinoa; add the water (1:1.5 quinoa to water ratio); place lid on and cook for 2 minutes, and then allow a 10 minute natural release; remove lid and fluff. Quinoa triples in expansion after cooking.
    3. For the Instant Pot: 1/2 c. quinoa : 3/4 c. water = 1.5 c. cooked; 2/3 c. quinoa : 1 c. water = 2 c. cooked; 3/4 c. quinoa : 1 c. + 2TBSP water = 2.25 cooked; 1 c. quinoa : 1.5 c. water = 3 c. cooked.
    4. Assemble the falafel quinoa salad: Combine the quinoa, chickpeas, red onion, cucumber, tomatoes, chopped herbs in a large mixing bowl. Pour the dressing over top. Toss to combine, ensuring all of the quinoa is well coated in the dressing. Taste, seasoning with additional salt or ground black pepper as desired. Top with crumbled feta. Serve over salad greens, optional.

    Falafel Quinoa Salad:

  • Spanakorizo (Greek Spinach and Rice)

    Recipe adapted from Bowl of Delicious.

    Ingredients:

    • 1/4 c. olive oil
    • 1 bunch green onions thinly sliced, 1/2 c. dark green tops reserved (about 8-10 green onions)
    • 8-10 oz. baby spinach 
    • 1 c. basmati rice (or other long grain white rice or parboiled rice)
    • 2 c. vegetable broth, water, or chicken broth
    • 1/2 tsp. salt plus more if needed
    • 1/4 c. fresh chopped dill (can also use mint, parsley, or a combination)
    • Juice and zest of 1 lemon (about 1 tsp. zest and 2 TBSP juice)
    • Crumbled feta cheese and chopped fresh herbs/green onions for serving

    Directions:

    1. In a large heavy pot or Dutch oven, heat the olive oil. Add the sliced green onions (reserve 1/2 c. of the dark green tops) and sauté until soft, about 2 minutes. Add the baby spinach and sauté until wilted, about 2 minutes.
    2. Add the basmati rice and stir to coat. Pour in the vegetable broth and add the kosher salt. Bring to a boil, stir once, cover, and simmer on low for about 15 minutes (or until rice is cooked – you should see holes in the top, and if you tilt the pot you should no longer see any water pooling).
    3. Stir in the fresh chopped dill or other herbs, the lemon zest, and lemon juice, and the reserved sliced green onions (keep some out for garnish if you like).
    4. Season to taste with salt, and serve garnished with crumbled feta cheese and reserved green onions, if desired.

    Spanakorizo (Greek Spinach and Rice):

  • Tofu Shawarma Wrap

    Ingredients:

    • 16 oz. block of super firm tofu, drained and pressed
    • 1 1/2 tsp. cumin
    • 1 1/2 tsp. curry powder
    • 1/2 tsp. salt
    • 1/2 tsp. pepper
    • Juice of 1 lemon, about 2 TBSP
    • Olive oil
    • French fries, frozen or homemade
    • Wraps: tortilla, tofu, French fries, pickles, and garlic sauce (mix mayo and garlic to your liking)

    Directions:

    1. Drain tofu and slice in half so that your have 2: 3 x 4 x 1 blocks, then wrap in a towel and place a heavy object on top to press the remaining water out.
    2. In a small bowl, mix the cumin, curry powder, salt, and pepper and set aside.
    3. Juice the lemon into a small bowl.
    4. Put olive oil in a small bowl (start with 1 TBSP and add more as necessary).
    5. Once the tofu is finished being pressed, slice the tofu into 1/2 inch slices – you’ll get 12-16 slices.
    6. In a 9×13 baking dish, place the tofu slices. Then using a pastry brush, brush the slices with olive oil and lemon juice, and then sprinkle about 1/2 the spice mixture. Turn the slices over and repeat brushing with olive oil and lemon juice and then sprinkle with the remaining spice mixture. Let tofu marinate for about 1 hour.
    7. After 1 hour, heat olive oil in a skillet on medium high heat. Add the tofu and leave undisturbed for 5 minutes, and then flip the tofu and leave undisturbed for 5 minutes.
    8. In your wrap, add tofu, French fries, pickles, and garlic sauce.
    9. French Fries: use frozen (and cook according to package) or make your own—1 russet potato, sliced into 1/4 inch strips, then soak in cold water bath for about 1 hour; then place fries on a towel and dry completely; once dried add fries to a bowl and add olive oil, salt and pepper, and paprika to your liking; cook in air fryer on 380F for 20-25 minutes, shaking every 5 minutes until reach desired doneness.

    Tofu Shawarma Wraps: