• Instant Pot Butternut Squash Soup

    Recipe adapted from Damn Delicious.

    Ingredients:

    • 1/2 medium sweet onion, diced
    • 3 garlic cloves, minced
    • 4 sage leaves, minced
    • 3 sprigs fresh thyme
    • 2 1/2 lb. butternut squash, peeled, seeded, and cubed
    • 3 large carrots, cut into 1 inch pieces
    • 1 celery stalk, but into 1 inch pieces
    • 1 Granny smith apple, cored and chopped
    • 4 c. chicken stock
    • Kosher salt and freshly ground black pepper, to taste
    • 1/3 c. heavy cream
    • 2 TBSP chopped fresh chives

    Directions:

    1. Set Instant Pot to the saute setting. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, sage and thyme until fragrant, about 1 minute.
    2. Stir in butternut squash, carrots, celery, apple, chicken stock, 1 tsp. salt and 1/2 tsp. pepper. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions; remove and discard thyme sprigs.
    3. Stir in heavy cream. Puree with an immersion blender until desired consistency is reached; season with salt and pepper, to taste.
    4. Serve immediately, sprinkled with chives and a little extra cream.

    Instant Pot Butternut Squash Soup:

  • Risotto Alla Vodka

    Recipe adapted from Caro Chambers.

    Ingredients:

    • 1/4 c. olive oil
    • 4 shallots, thinly sliced
    • 4 garlic cloves, minced
    • 1 tsp. crushed red pepper flakes
    • 6 oz. tomato paste
    • 1/3 c. vodka
    • 2 c. half and half (can use fat free)
    • 5 c. chicken or vegetable broth
    • 2 c. Arborio rice
    • Salt, to taste
    • 1/2 c. grated Parmesan cheese
    • 1/3 c. basil, chiffonade

    Directions:

    1. Preheat oven to 350F.
    2. In a Dutch oven, heat the olive oil over low to medium heat and then add the shallots and pinch of salt; cook until shallots are soft and lightly golden brown, about 7 minutes. Then add the garlic and red pepper flakes and cook for 1 more minute. If the pan gets too dry, add a splash of oil.
    3. Add the tomato paste and stir it in until it starts to stick to the Dutch oven, about 1 to 2 minutes; then deglaze the Dutch oven with the vodka and scrape up all of the stuck bits from the bottom of the Dutch oven. When the vodka has evaporated after 1 minute, stir in the half and half, 3 c. of the broth, and the rice.
    4. Bring to a boil over medium heat, then cover and transfer to the oven and bake for 40 minutes.
    5. After 40 minutes, remove Dutch oven from the oven, stir in 1 c. of remaining broth along with the Parmesan cheese, and stir to combine. Add more broth until you reach your perfect risotto consistency.
    6. Serve topped with basil.

    Risotto Alla Vodka:

  • Instant Pot Mexican Rice

    Recipe adapted from Tastes Better from Scratch.

    Ingredients:

    • 1 1/2 c. long grain white rice, rinsed
    • 1/4 c. vegetable oil
    • 1 tsp. garlic, minced
    • 1 onion, finely diced
    • 1/4 c. tomato sauce
    • 2 tsp. granulated tomato bouillon
    • 1/4 tsp. salt
    • 1 carrot, diced
    • 1 1/2 c. water
    • 1/3 c. frozen peas, optional
    • Juice of 1 lime

    Directions:

    1. Rinse the rice until the water runs clear. Drain well.
    2. Turn Instant Pot to saute. Once hot, add oil to the bottom of the pot.
    3. Add rice and saute, stirring often, until lightly golden, about 5 minutes.
    4. Add garlic, onion, tomato sauce, salt, tomato bullion and carrots and stir to combine.
    5. Add water and stir well, making sure the bullion is dissolved.
    6. Turn Instant Pot off. Secure lid and turn valve to sealed position.
    7. Turn on to Manual or High Pressure, and cook for 4 minutes.
    8. When timer beeps, allow pressure to naturally release for 10 minutes.
    9. Remove lid and add peas, if using, and lime juice. Gently fluff the rice with a fork (don’t stir it).
    10. Place IP lid over the bowl and allow rice to rest for a few more minutes before serving.

    Instant Pot Mexican Rice:

  • Burrata Pesto Salad

    Recipe from Little Ms Magnolia. Serve as an appetizer or side salad.

    Ingredients:

    • Baguette
    • Olive oil
    • Garlic salt
    • Salt and pepper
    • 10 oz. cherry/grape tomatoes, sliced in half
    • Arugula
    • Burrata
    • Fresh pesto
    • Coarse sea salt
    • Balsamic glaze

    Directions:

    1. Baguette slices/dippers: Preheat oven to 400F. Slice a baguette into thin pieces. Spray with olive oil and sprinkle with garlic salt. Bake for 10 minutes or until desired crispiness. Remove from oven and set aside.
    2. Roasted Tomatoes: In a bowl add halved tomatoes and drizzle with olive oil. Sprinkle with salt and pepper. On a baking sheet add the tomatoes and roast in the 400F oven for 20 minutes; then remove from the oven and let cool.
    3. Assembly: On a platter, lay out however much arugula you want. Gently pat the burrata dry, and then break open the burrata into pieces and place on top of the arugula. Then add the cooled roasted tomatoes on top of the burrata; then drizzle with fresh pesto; then drizzle with olive oil, fresh cracked pepper, coarse sea salt, and balsamic glaze.
    4. Serve: Burrata salad with the dippers.

    Burrata Pesto Salad:

  • Asparagus Lemon Basil Pasta Salad

    Recipe from Muchin with Maddie.

    Ingredients:

    Salad:

    • 8 oz. pasta cooked according to package
    • 2 ears of corn, kernels removed (about 1 c. corn)
    • 12 oz. asparagus, cut in 2 inch pieces
    • 8 oz. grape or cherry tomatoes, halved
    • Salt and pepper, to taste
    • 1/2 c. fresh basil, chiffonade

    Dressing:

    • 3 TBSP lemon juice
    • 3 TBSP olive oil
    • 2 garlic cloves, minced
    • 1/2 tsp. dijon mustard
    • 1 tsp. honey or maple syrup
    • Salt and pepper to taste

    Directions:

    1. Preheat oven to 425 degrees. On a baking sheet, add asparagus and drizzle with olive oil and season with salt and pepper and then toss to coat. Roast for 12 – 15 minutes. Then set aside to cool.
    2. Meanwhile cook pasta according to package. Once done, drain and then set aside to cool.
    3. Add dressing ingredients to jar or bowl and shake or whisk until combined.
    4. Add pasta, corn, asparagus, and tomatoes to a large bowl and then add the dressing and toss to coat. Top with the basil.

    Asparagus Lemon Basil Pasta Salad:



  • Green Chile Rice

    Recipe from Rick Bayless.

    Ingredients:

    • 1 2/3 c. chicken broth
    • 2 fresh poblanos or Anaheim peppers, stems and seeds removed and roughly chopped
    • 12 sprigs of cilantro
    • 1 TBSP oil
    • 1 c. rice
    • 1 small onion, diced
    • 5 garlic gloves, minced
    • 1/2 tsp. salt

    Directions:

    1. Chiles: Combine the chicken broth and chopped chiles in a saucepan; bring to a boil and then partially cover with a lid and simmer for 10 minutes; then pour the hot chile mixture into a food processor, add the cilantro (stems included), and process until smooth puree.
    2. Rice: Wipe the saucepan clean, and add the oil and heat over medium heat. Add the rice and onion, and cook stirring regularly, until the rice is chalky and the onion is soft, about 5 minutes; then stir in the garlic and cook 1 minute longer; then add the chile puree and salt, stir once and scrape down an rice clinging to the side of the pan, cover and cook over medium-low heat for 15 minutes.
    3. Uncover and check rice and should be nearly cooked through; if the rice is just about ready, turn off heat, re-cover and let stand for 5-10 minutes to complete cooking. If rice is far from done, continue cooking for 5 minutes (may need to add more water); then retest and fluff with fork when done.

    Green Chile Rice:

  • 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):

  • Greek Orzo Salad

    Recipe adapted from Half Baked Harvest.

    Ingredients:

    Dressing:

    • 1/3 c. olive oil
    • 2 TBSP red wine vinegar
    • 1 TBSP lemon juice
    • 1 1/2 tsp. honey
    • 1 1/2 tsp. Dijon mustard
    • 1 shallot, chopped
    • 1/4 – 1/2 c. chopped herbs, dill, basil, oregano, and/or thyme
    • Salt and black pepper

    Orzo Salad:

    • 1 c. dry orzo
    • 1 c. cubed feta cheese
    • 1 c. cherry tomatoes, halved
    • 2-3 Persian cucumbers, chopped
    • 1/2 c. pitted Kalamata olives
    • 1 roasted bell pepper, sliced
    • 1/4 c. chopped pepperoncini

    Directions:

    1. Dressing: To make the dressing, combine all ingredients in a large salad bowl.
    2. Orzo Salad: Bring a large pot of salted water to a boil. Boil the pasta to al dente. Drain. Add the hot orzo to the salad bowl full of dressing. Toss, toss! Add the feta, tomatoes, cucumbers, olives, peppers, and pepperoncini. Toss, toss! Serve warm or cold. The salad will develop more flavor as it sits.

    Greek Orzo Salad:

  • Pizzeria Salad

    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:

  • Fattoush Salad

    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: