• Air Fryer Chicken Shawarma Bowls

    Recipe adapted from Munchin With Maddie.


    • 1 tsp. paprika
    • 1 tsp. cumin
    • 1 tsp. kosher salt
    • 1/2 tsp. ground coriander
    • 1/2 tsp. red pepper flakes
    • 1/2 tsp. onion powder
    • 1/4 tsp. turmeric
    • 1/4 tsp. cardamom
    • 1/4 tsp. cinnamon
    • 1/4 tsp. black pepper
    • 1 lb. ground chicken
    • 1 egg, whisked
    • 1/2 c. panko breadcrumbs
    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing


    1. In a large bowl combine paprika through black pepper and mix to combine. Then add the ground chicken through the minced garlic and mix until just incorporated.
    2. Transfer the bowl to the fridge for 10-15 minutes to firm up (longer is fine).
    3. Preheat air fryer at 400F for 10 minutes.
    4. Meanwhile, roll the chicken mixture into balls, about 16-20 balls.
    5. When the air fryer is preheated, add the balls to a greased or parchment lined air fryer basket, cook in batches if necessary, and cook for 10-12 minutes, or until the meatballs reach 165F.
    6. Serve over quinoa, with hummus, tzatziki, feta, pickled onions, and salad of lettuce, tomatoes, cucumbers and parsley with a drizzle of garlic expressions dressing

    Air Fryer Chicken Shawarma Meatball Bowls:

  • Falafel Quinoa Salad

    Recipe adapted from Plays Well With Butter.


    • 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


    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:

  • Picadillo

    Recipe adapted from Growing Up Sarita.


    • 1 lb. ground chicken, turkey, or beef
    • 3 roma tomatoes
    • 1 white onion 1/2 diced, 1/2 whole
    • 2 garlic cloves
    • 1 jalapeno
    • 1-2 potatoes, peeled and diced
    • 1 1/2 tsp. cumin
    • 1 1/2 tsp. meat seasoning of your choice
    • 1 1/2tsp. chicken bouillon
    • 1/2 tsp. pepper
    • Salt, to taste
    • Serve in tacos, tostadas, salad, etc.


    1. Prep Sauce/Salsa: In a stock pan boil tomatoes, 1/2 whole onion, garlic and jalapeno until tomato skin begins to peel up. After letting them cool for a bit add them to a blender along with the cumin, meat seasoning, chicken bouillon, and salt and pepper and blend together into a sauce.
    2. In a deep skillet, heat your oil of preference over medium heat and sauté diced onions. When onions are translucent add ground meat and brown.
    3. When meat is browned, add potatoes to meat mixture and pour tomato sauce/salsa over meat and potatoes and bring to a boil. Bring to simmer and cover until potatoes are cooked, around 18 minutes.  Taste, and adjust seasoning, as necessary.


  • Greek Chicken Salad

    Serves 6-8.



    • 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


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


    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



    • 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


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


    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.


  • Black Bean Quinoa Taco Filling

    Recipe from Midwest Foodie.


    • 1.5 c. cooked quinoa (1/2 c. uncooked)
    • 1 TBSP olive oil
    • 1 small red onion, diced
    • 1 TBSP cumin
    • 2 tsp. chili powder
    • 1-2 tsp. chipotle peppers in adobo
    • 3/4 tsp. garlic powder
    • 2 (15 oz.) cans black beans, drained and rinsed
    • Juice of 1/2 a lime
    • 1/2 – 3/4 c. water
    • Salt and pepper, to taste
    • Serve in tacos, burritos, or tostadas with your favorite toppings: lettuce, tomatoes, cheese, sour cream, guacamole, and salsa


    1. Prepare Quinoa: Rinse quinoa in a fine mesh strainer. Add 1/2 c. quinoa and 1 c. of water to a saucepan and cover; bring to a boil and then reduce to a simmer for 12-15 minutes. Set aside for the filling.
    2. Black Bean Quinoa Filling: Heat oil in a skillet over medium high heat; then add onion, along with a pinch of salt and pepper and cook, stirring frequently for about 5 minutes.
    3. After 5 minutes, add the cumin, chili powder, chipotles, garlic powder, black beans, quinoa, lime juice and 1/2 c. water (can add more if needed) to the onions and stir to combine. Cook for about 3 minutes, stirring frequently. Add more water if necessary. At this point it should have a similar texture and consistency as regular taco meat.

    Black Bean Quinoa Taco Filling:

  • Air Fryer Falafel

    Recipe from Ela Vegan.


    • 2 c. (400 g.) dried chickpeas (not canned or cooked chickpeas)
    • 5 garlic cloves, chopped
    • 1 small onion, chopped
    • 1 c. parsley leaves, chopped
    • 1/2 c. cilantro leaves, chopped
    • 2 tsp. ground coriander
    • 2 tsp. ground cumin
    • 1 1/2 tsp. sea salt
    • 1 tsp. black pepper
    • Red pepper flakes or cayenne pepper to taste
    • 1 tsp. baking powder (optional, see notes)
    • Cooking spray


    1. The day before you start making the falafel, place the dried chickpeas in a large bowl. Fill it with plenty of water (the chickpeas should be covered by at least 3 inches but add more water if needed) and soak for 18-24 hours. Drain the chickpeas completely and use a paper towel to lightly pat dry them (if they are too wet).
    2. Transfer the chickpeas along with all other ingredients to a large food processor. If you have a small food processor, you will need to work in batches. Process everything for about 20 seconds, then scrape down the sides of the food processor and blend again. Do this a few times until the mixture is well combined, but not mushy.
    3. Refrigerate the falafel mixture (in the food processor bowl) for about 45-60 minutes (or longer).
    4. Use an ice cream scooper to scoop the falafel mixture and shape it with your hands to form a ball (or make a patty/disk if you wish). Do this with the remaining falafel mixture.
    5. Use the cooking spray to lightly spray the falafel balls. Also, spray the basket of your air fryer to avoid sticking. Heat the air fryer to 375 ºF and set the timer to 15 minutes. Cook the falafel balls in the air fryer, flip them after 10 minutes. They should be crispy and slightly brown on the outside. You might need to fry them in batches if necessary.

    Air Fryer Falafel:

  • Peruvian Burrito Bowls


    Peruvian Aji Verde Sauce:

    • 2 TBSP olive oil
    • 1/2 c. mayonnaise
    • 3 oz. queso fresco
    • 1 jalapeno pepper
    • 1 bunch of cilantro
    • 2 garlic cloves
    • Juice of 1 lime
    • Pinch of salt, to taste
    • Thin with milk, half & half or cream, as desired

    Sweet Potato

    • 1 small-medium sweet potato, 1/2 inch dice (about 1-2 c.)
    • olive oil
    • Salt, pepper, garlic powder, and smoked paprika

    Peppers and Onion

    • 1 TBSP olive oil
    • 1 onion, sliced thick
    • 4 garlic cloves, chopped
    • 1 14 oz. can corn, drained and rinsed
    • 1 red bell pepper, sliced thick
    • 1 poblano chili, sliced
    • 1/2 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. coriander
    • 1/2 tsp. dried oregano

    Black Beans

    • 1 14 oz. can black beans
    • 1/2 tsp. chili powder
    • 1/2 tsp. cumin
    • 1/2 tsp. oregano

    Remaining Ingredients

    • Rice
    • Lettuce, chopped
    • Cotija cheese or queso fresco, crumbled


    1. Prepare Peruvian Aji Verde Sauce: Combine all ingredients in a blender and blend until everything is incorporated. Thin with milk, half & half or cream, as desired.
    2. Bake Sweet Potatoes: Preheat oven to 425F. Line a baking sheet with foil. Add the sweet potatoes and toss with olive oil and seasonings. Bake until crispy for 20-25 minutes.
    3. Prepare Rice.
    4. Prepare Peppers and Onion: In a large skillet, heat oil over medium-high heat. Sauté onions, garlic, corn, and peppers, sautéing until tender, about 10 minutes. Season with the salt, cumin, coriander, and oregano.
    5. Prepare Black Beans: In a small saucepan, add the beans and seasoning and heat.
    6. Assemble: In a bowl, add rice and lettuce, then add black beans, peppers and onion, and sweet potatoes. Top with Peruvian Aji verde sauce and sprinkle with cotija cheese or queso fresco.

    Peruvian Burrito Bowls:

  • Lemon Chicken Orzo Soup

    Sub a can or two of white beans for the chicken if you want a vegetarian soup.

    Recipe adapted from Salt and Lavender.

    Amounts in parentheses are for hearty 4-6 portions. Leftovers are delicious despite the orzo absorbing the broth and becoming like a stew.


    • 2 sticks celery, chopped finely
    • 2 medium carrots, chopped finely
    • 1/2 (1) medium onion, chopped
    • 1 TBSP butter
    • 1 TBSP olive oil
    • 3 cloves garlic minced
    • 2 TBSP (2 1/2 TBSP) flour
    • 6 c. (8 c.) chicken broth
    • 1/2 tsp. (3/4 tsp.) Italian seasoning
    • 1.5 lbs. uncooked chicken breasts, or cooked chicken, or 1-2 cans of white beans, drained and rinsed
    • 1 c. (1 1/4-1 1/2 c.) uncooked orzo
    • 1 TBSP (1/2 – 1 lemon) lemon juice and zest, or to taste
    • 1 TBSP chopped parsley 
    • Salt & pepper, to taste


    1. Sauté the celery, carrots, and onions in a large soup pot with the butter and oil over medium-high heat for 5-7 minutes.
    2. Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so.
    3. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken (if using). Bring the soup to a boil.
    4. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
    5. Stir in the orzo and cook for another 10 minutes or until the orzo is cooked through. I keep the lid off and stir it fairly often because it tends to stick to the bottom of the pot.
    6. Take the chicken out of the pot and cut it up (if using pre cooked chicken or beans, add now), then add it back in.
    7. Add the lemon juice, lemon zest, parsley, and season the soup with salt & pepper as needed. 

    Lemon Chicken Orzo Soup:

  • The Best Minestrone Soup

    Recipe adapted from Ambitious Kitchen.


    • 1 TBSP olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 2 large carrots, sliced
    • 1 zucchini, diced
    • 1 medium (or 2 small) yukon gold potatoes, diced into ½ inch cubes (about 1 cup diced potatoes)
    • 2 (14 oz.) can fire roasted tomatoes, crushed/blitzed in food processor
    • 1 (15 oz.) can kidney beans, rinsed and drained
    • 6 c. vegetable broth
    • 1 tsp. Italian seasoning
    • 1/2 tsp. red pepper flakes, optional
    • 3/4 tsp. salt, plus more to taste
    • Freshly ground black pepper
    • 12 oz. green beans, trimmed and cut into 1 inch pieces
    • 6 oz. spinach
    • Pasta: elbow noodles, small shells or fusilli, cooked separately
    • Freshly grated parmesan for serving


    1. Add olive oil to a large pot or Dutch oven and place over medium high heat. Add in diced onion, celery, sliced carrots, zucchini, and potatoes. Sauté for 3-5 minutes or until onions soften.
    2. Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes, and salt and pepper. Cover and cook on medium low for 10-15 minutes.
    3. Next add the green beans to the soup and simmer uncovered for 8-12 minutes or until green beans are tender. Once green beans are tender, add spinach and simmer until spinach has wilted.
    4. Meanwhile cook pasta in a separate pot, and drain when al dente.
    5. Add pasta to a bowl and ladle soup over the pasta. Top with parmesan cheese.
    6. Leftovers are amazing. The soup thickens, so add additional broth to your liking (I added 2 additional cups for the leftovers).

    The Best Minestrone Soup: