• Teriyaki Egg Roll in a Bowl

    Ingredients:

    • 1 lb. ground chicken
    • 2 tsp. olive oil
    • 1 onion, chopped
    • 16 oz. coleslaw mix
    • 1/3 c. teriyaki sauce + more if desired
    • 1 TBSP ginger paste
    • 2 garlic cloves, minced
    • Green onion, chopped
    • Sesame seeds
    • Yum yum sauce
    • Serve over rice

    Directions:

    1. Heat a large nonstick skillet over medium high heat; add the ground chicken and cook until no longer pink. Drain the excess grease.
    2. Add the olive oil, onion, garlic, and ginger to the meat and sauté for 2-3 minutes.
    3. Add the coleslaw mix and teriyaki sauce and cook until the coleslaw softens, stirring occasionally.
    4. Serve over rice and garnished with green onions, sesame seeds, and yum yum sauce, if desired.

    Teriyaki Egg Roll in a Bowl:

  • Air Fryer Chicken

    Adapted from Pinch of Yum.

    Ingredients:

    • 1 lb. chicken tenders
    • 1-2 TBSP avocado oil
    • 1 tsp. paprika
    • 1/4 tsp. smoked paprika
    • 1/2 tsp. garlic powder
    • 1/2 tsp. onion powder
    • 1 tsp. salt
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. cornstarch

    Directions:

    1. Add the oil through the cornstarch to a bowl or ziploc bag and mix to combine. Add the chicken and toss to coat. Refrigerate and marinate until ready to use or cook right away.
    2. 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.

    Air Fryer Chicken:

  • Kung Pao Spaghetti with Tofu

    Adapted from The Foodie Diaries.

    Ingredients:

    • 1/2 lb. spaghetti
    • 1 block extra firm Tofu, pressed and cubed
    • 1 TBSP cornstarch
    • Salt to taste
    • 2 TBSP avocado oil
    • Onion, large chunks
    • Red pepper, large chunks
    • 6 garlic cloves, minced
    • 1 TBSP ginger paste
    • 1 TBSP sesame seeds
    • 1/2 – 1 tsp. crushed red pepper or gochugaru, to taste
    • 1/2 c. soy sauce
    • 1/4 c. rice wine vinegar
    • 2 TBSP chili paste
    • 3 TBSP brown sugar
    • 1 TBSP cornstarch mixed with 5 TBSP water
    • 1/4 c. crushed peanuts
    • 1 bunch of green onions, sliced

    Directions:

    1. Spaghetti: Cook spaghetti according to package and set aside.
    2. Tofu: Press tofu for at least 30 minutes; then cube the tofu and place in a bowl and toss with 1 TBSP cornstarch and salt to taste.
    3. Veggies: Chop onion, red pepper, and garlic and set aside.
    4. Sauce: Combine soy sauce through brown sugar in a small bowl and set aside.
    5. Prepare Tofu: In a skillet, heat the oil over medium heat; then add the tofu and let the tofu crisp for a few minutes, undisturbed; then flip the tofu so it gets all nice and crispy and golden. Once crisp and golden, remove tofu to a paper towel lined cutting board and set aside.
    6. Prepare Kung Pao Spaghetti: In the same skillet used for the tofu, add additional oil, if needed, over medium low heat; then add the onion and red peppers and saute for 2 minutes. Add the garlic, ginger paste, sesame seeds, and crushed red pepper and saute for 1 minute until the garlic is fragrant; then add the sauce and cornstarch mixed with water and let it simmer to thicken.
    7. Remove from heat and add the spaghetti and toss to coat; then add the tofu and toss. Serve topped with crushed peanuts and green onions.

    Kung Pao Spaghetti with Tofu:

  • Balsamic Apple Farro Salad – Harvest Salad

    Salad Ingredients:

    • Salad greens
    • Farro, cooked according to package
    • Red onion, sliced
    • Apple, sliced
    • Dried cranberries
    • Pecans, toasted
    • Feta cheese

    Creamy Balsamic Dressing Ingredients:

    • 3/4 c. mayo
    • 4 TBSP balsamic vinegar
    • 1/2 tsp. Dijon mustard
    • 1/4 tsp. garlic powder
    • 1 1/2 TBSP brown sugar
    • 1 tsp. Italian seasoning
    • Salt and pepper to taste
    • Water to thin, if necessary

    Directions:

    1. Salad: Add salad ingredients to large serving bowl. Top with dressing.
    2. Dressing: Add ingredients to a bowl and whisk together. Taste and adjust as needed. If too thick, add water to thin. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.

    Balsamic Apple Farro Salad:

  • Summer Ramen Bowl

    Recipe adapted from the Defined Dish.

    Ingredients for 1:

    • 1 egg and/or breaded chicken cutlet
    • 1 brick of ramen, seasoning packet discarded
    • 1 TBSP Get Side Dish Creamy Sesame
    • 2 TBSP soy sauce
    • 1/2 – 1 TBSP chili crisp
    • Honey, to taste (about 2 tsp.)
    • Veggies (julienne cut cucumber, red bell pepper, and/or napa cabbage, wilted spinach etc.)
    • Everything but the bagel seasoning

    Directions:

    1. Soft Boiled Egg: Bring a small saucepan to a boil. When boiling, add the egg and cook for 6.5 minutes. Transfer egg to a bowl of ice water and set aside. Peel egg when cool to the touch.
    2. Ramen: In the saucepan used to cook the egg (or wilt the spinach), add the ramen noodles to boiling water and cook according to package. Drain the noodles and rinse under cold water until noodles are no longer hot.
    3. Sauce: In a bowl, whisk the Creamy Sesame, soy sauce, chili crisp, and honey until well combined.
    4. Assembly: Transfer noodles to a bowl and toss with the sauce until well coated. Top with veggies, egg and/or chicken, and sprinkle with everything but the bagel seasoning.

    Summer Ramen Bowl:

  • 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:

  • Curried Chickpea Salad

    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:

  • Portillos Chopped Salad

    Recipe adapted from Le Creme de la Crumb.

    Salad Ingredients:

    • 1-2 c. cooked ditalini pasta (or however much you like)
    • 3 c. chopped romaine lettuce
    • 2 green onions chopped
    • 1/2 c. gorgonzola crumbles or feta cheese
    • 1 c. cherry tomatoes chopped
    • 1 c. cucumbers, chopped, optional
    • 2 c. diced cooked chicken, optional

    Dressing Ingredients:

    • 1/3 c. olive oil
    • 1/4 c. white wine vinegar
    • 1/2 c. mayo
    • 1 TBSP lemon juice
    • 2 tsp. Italian seasoning
    • 2 tsp. minced garlic
    • 1/4 c. finely grated parmesan cheese
    • 2 tsp. sugar
    • Salt, to taste

    Directions:

    1. Combine dressing ingredients in a food processor or blender and pulse until smooth.
    2. Combine pasta, lettuce, gorgonzola or feta, tomatoes, cucumbers, and chicken (if using). Toss with dressing and serve immediately.

    Portillos Chopped Salad:

  • Butter Chicken Meatballs

    Recipe adapted from Damn Delicious.

    Ingredients:

    Sauce:

    • 4 TBSP unsalted butter
    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 2 tsp. freshly grated ginger
    • 2 tsp. garam masala
    • 1 tsp. ground turmeric
    • 1 8-oz. can tomato sauce
    • 1 6-oz. can tomato paste
    • 1 1/2 c. chicken stock
    • Salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • Sugar to taste (about 1 tsp.)

    Meatballs:

    • 1 lb. ground chicken
    • 1/2 c. Panko breadcrumbs
    • 1 egg
    • 3 TBSP cilantro, chopped
    • 2 tsp. yellow curry powder
    • 1 tsp. salt
    • 1/2 tsp. pepper

    Directions:

    1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
    2. To make the meatballs, combine chicken, Panko, egg, cilantro, curry powder, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 20 meatballs.
    3. Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until lightly browned and cooked through, about 15 minutes.
    4. Melt butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until tender, about 3-4 minutes.
    5. Stir in garlic, ginger, garam masala and turmeric until fragrant, about 1 minute.
    6. Stir in tomato sauce, tomato paste and chicken stock; season with sugar, salt, and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
    7. Stir in heavy cream and meatballs until heated through, about 2-3 minutes.

    Butter Chicken Meatballs:

  • Jewish Cacio e Pepe

    Recipe from Jake Cohen.

    Ingredients:

    • 1 lb. pasta, cooked just shy of al dente
    • 1 lb. low fat cottage cheese
    • 1 c. Pecorino Romano cheese, finely grated
    • 1 TBSP freshly ground black pepper
    • Salt to taste

    Directions:

    1. Bring a large pot of water to a boil, salt the water, and cook pasta al dente. Reserve 1/2 c. pasta water for sauce, if needed.
    2. Meanwhile in a blender, combine cottage cheese through salt, and blend until smooth. Transfer to a large skillet and bring to a light simmer, stirring occasionally.
    3. Once pasta is al dente, drain, reserving 1/2 c. pasta water, and add pasta to sauce and toss to coat. Add reserved pasta water to thin, a few Tablespoons at a time, as necessary. Taste and adjust seasoning.

    Jewish Cacio e Pepe: