• Roasted Tomato Soup

    January 15, 2024 Author: Rachel
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    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

    September 4, 2023 Author: Rachel
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    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

    June 19, 2023 Author: Rachel
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    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)

    June 18, 2023 Author: Rachel
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    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

    June 18, 2023 Author: Rachel
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    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:

  • Peanut Tofu Spring Roll Bowl

    May 5, 2023 Author: Rachel
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    Recipe adapted from Half Baked Harvest.

    Ingredients:

    • 6 – 8 oz. rice noodles
    • 16 oz. extra firm tofu
    • 4 c. romaine lettuce, chopped
    • 4 carrots, shredded
    • 4 green onions, chopped
    • 2 cucumbers, thinly sliced
    • 1/4 c. cilantro, chopped
    • 1/4 c. basil, chopped
    • 1/4 c. mint, chopped
    • 4 mangos, diced
    • 1 Jalapeno, sliced

    Peanut Dressing:

    • 6 TBSP peanut butter
    • 2 TBSP + 2 tsp. soy sauce
    • 2 TBSP sesame oil
    • 2 TBSP rice vinegar
    • 1-2 TBSP chili sauce
    • 2 TBSP honey
    • 1 1/2 TBSP lime juice
    • 1 1/2 tsp grated ginger

    Directions:

    1. Rice Noodles: prepare noodles according to package.
    2. Peanut Dressing: combine dressing ingredients in a food processor (or a bowl and mix well) and blend until smooth.
    3. Tofu: Preheat oven to 450F. Line a baking sheet with foil and spray foil liberally with cooking spray. Pat tofu dry, toss with some of the peanut sauce, and then bake for 15 minutes, or until desired doneness.
    4. Assemble Bowl: To individual bowls, add lettuce and noodles, top with baked tofu and add the carrots, green onions, cucumbers, cilantro, basil, mint, mangos, and jalapeno. Drizzle peanut dressing over the top.

    Peanut Tofu Spring Roll Bowl:


  • Curried Chickpea Salad

    May 1, 2023 Author: Rachel
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    Recipe adapted from Two Peas and Their Pod. Serves 4.

    Ingredients:

    • 30 oz. chickpeas, drained and rinsed
    • 1 c. celery, diced
    • 2 green onions, chopped
    • 1/4 c. red onion, diced
    • 1 apple, diced or 1 c. grapes halved or quartered
    • 2/3 c. mayonnaise + more as needed
    • 2 TBSP lemon juice
    • 1 tsp. maple syrup
    • 2 tsp. yellow curry powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. garlic powder
    • Salt and pepper to taste

    Directions:

    1. Place the chickpeas on a clean dish towel or paper towel. Put another towel on top. Use your hands to roll and rub the chickpeas for about 20-30 seconds. This will help the skins come off easier. Remove the skins and discard. I try to remove most of the skins, but if you don’t get them all, that is ok. And if you don’t have time to remove the skins, just rinse and drain. The salad will still be good. Removing the skins just makes the salad a little creamier and smooth.
    2. Place the chickpeas in a large bowl and mash with a fork or potato masher until most of the chickpeas are smashed. Stir in the celery, green onion, red onion, and apples or grapes.
    3. In a small bowl, whisk together the mayonnaise, lemon juice, maple syrup, curry powder, turmeric powder, garlic powder, salt, and pepper.
    4. Add the sauce to the chickpea mixture and stir until well combined. Taste and adjust ingredients, if necessary. This is a flexible recipe, so adjust to your liking. Refrigerate until serving (best to serve cold).
    5. Serve cold in between two slices of bread to make a sandwich, in pita bread, with flatbread or naan, in a lettuce wrap, in a tortilla, with crackers or chips, or on top of a rice cake, or add to a bed of greens to make a salad.

    Curried Chicken Salad:

  • Pizzeria Salad

    May 1, 2023 Author: Rachel
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    Dressing Ingredients:

    • 1/2 c. Garlic Expressions
    • 2 TBSP mayonnaise
    • 1 TBSP Italian seasoning

    Salad Components:

    • Iceberg or romaine lettuce
    • Red onion, sliced
    • Pepperoncini or banana peppers + splash of juice
    • Grape tomatoes, halved
    • Cucumbers, chopped
    • Radishes, chopped
    • Carrots, chopped
    • Parmesan cheese

    Directions:

    1. Add dressing ingredients to a jar with a lid, put lid on, and shake until combined.

    Pizzeria Salad:

  • Greek Chicken Salad

    April 5, 2023 Author: Rachel
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    Serves 6-8.

    Ingredients:

    Chicken:

    • 2 lbs. of chicken tenders
    • Generous amount of olive oil (1/4 c. or more)
    • 2 tsp. smoked paprika
    • 2 tsp. garlic powder
    • 2 tsp. onion powder
    • 2 tsp. dried parsley
    • Salt and pepper
    • Lemon juice, optional

    Dilly Potatoes:

    • 24 oz. Yukon gold baby potatoes, quartered
    • Generous amount of olive oil
    • Generous amount of garlic powder, onion powder, smoked paprika, dried dill, salt and pepper

    Tomatoes and Cucumbers:

    • 2 c. grape tomatoes, halved
    • 2 c. cucumbers, diced
    • 1/2 red onion, diced
    • 1 bunch parsley, chopped
    • 1/4 c. olive oil
    • 1/4 c. red wine vinegar
    • Salt and pepper, to taste

    Salad:

    • Romaine lettuce, chopped
    • Dried oregano
    • Garlic Expressions dressing
    • Chicken
    • Dilly Potatoes
    • Tomatoes and cucumbers
    • Feta
    • Hummus, optional
    • Tzatziki, optional

    Directions:

    1. Chicken: Add olive oil through salt and pepper to a Ziploc bag and mix to combine; then add the chicken tenders and toss to coat the chicken. Let marinate in the fridge for at least 2 hours or overnight. When ready, grill or bake chicken, and then chop into bite sized pieces. Optional: add squeeze of lemon juice over hot chicken.
    2. Dilly Potatoes: Preheat oven to 375F. Line a baking sheet with parchment paper, and toss the potatoes with the olive oil and seasoning. Bake for 25 minutes, then flip the potatoes and bake for another 15 minutes, or until potatoes reach preferred doneness.
    3. Tomatoes and Cucumbers: In a bowl add all ingredients and toss to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
    4. Salad Assembly: In a large serving bowl add chopped romaine lettuce, sprinkle with dried oregano, and then toss with desired amount of Garlic Expressions dressing. Then top with chopped chicken, dilly potatoes, and tomatoes and cucumbers and toss to combine. Sprinkle with feta and serve with a dollop of hummus and tzatziki.

    Greek Salad:

  • Fattoush Salad

    April 5, 2023 Author: Rachel
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    Ingredients:

    Dressing:

    • 1/3 c. olive oil
    • Zest of 1 lemon
    • 1/3 c. lemon juice
    • 1/4 tsp. garlic powder
    • 1 1/2 tsp. sumac
    • Salt and pepper, to taste
    • Honey, to taste

    Salad:

    • Romaine lettuce, chopped
    • Cucumber, diced
    • Grape tomatoes, halved
    • Radish, thinly sliced
    • Red pepper, chopped
    • Green onion, chopped
    • Parsley, chopped
    • Mint, chopped
    • Feta
    • Pita chips

    Directions:

    1. Place dressing ingredients in a jar with tight fitting lid or a bowl. Shake/whisk to combine. Taste and adjust seasoning.
    2. Place salad ingredients in a bowl and toss with desired amount of dressing. Top with feta and pita chips.

    Fattoush:

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