• Sesame Chile Fried Egg Rice Bowls

    August 23, 2024 Author: Rachel
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    Adapted rom Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking.

    Ingredients:

    • 1 c. sushi rice, rinsed
    • 1 1/2 c – 2 c. water (I like 2 c.)
    • Kosher salt
    • 2 big handfuls of spinach
    • 2 TBSP + 1 tsp. sesame oil
    • 1/2 – 1 jalapeno, thinly sliced
    • 2 tsp. sesame seeds
    • 4 eggs
    • 2 tsp. soy sauce

    Directions:

    1. Rice and Spinach: Combine rice, water, and a pinch of salt in a small pot and bring to a boil over high heat. Reduce heat to low, cover, and cook until the liquid is completely absorbed and the rice is tender, 12 – 15 minutes. Take the lid off, and add the spinach on top of the rice and drizzle with 1 tsp. sesame oil and a pinch of salt. Replace lid and steam until ready to eat.
    2. Eggs: Heat the remaining 2 TBSP sesame oil in a large nonstick skillet of medium-low heat. Make 4 egg-size circles in the oil using 1/2 tsp. sesame seeds and 4 slices (or more to taste) of jalapenos in each egg circle; then carefully and slowly crack the eggs directly over the tops of the sesame seeds and jalapeno circles. Seeds and jalapenos slide around a bit. Cover and cook for 2-3 minutes, then drizzle 1/2 tsp. soy sauce over each egg and cook (may replace cover, if desired) until the whites are cooked through but the yolks are still runny, about 1 minute.
    3. Assembly: Divide the rice into two bowls, top with spinach, top each with 2 friend eggs. Tip: cut up the eggs with a fork and knife to cut up the egg ad mix everything together.

    Sesame Chile Fried Egg Rice Bowls:

  • Charred Corn Salad

    August 21, 2024 Author: Rachel
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    Adapted from Caroline Chambers.

    Salad Ingredients:

    • 4 ears of corn, charred and chopped off cob (or 12 oz. frozen fire roasted corn prepared according to package)
    • Tajin, to taste
    • 1 – 2 red bell peppers, charred and chopped
    • Romaine lettuce
    • 1 bunch of cilantro, chopped
    • 1 can black beans, drained and rinsed
    • Cooked chicken, sliced, optional
    • Pepitas, to taste
    • 1/2 c. cotija cheese, crumbled

    Verde Dressing Ingredients:

    • 1/2 c. mayonnaise
    • 1/4 c. Red Clay verde hot sauce or verda salsa of choice, more or less to taste

    Directions:

    1. Corn: Char corn and chop off cob or prepare frozen fire roasted corn according to package. While still hot, sprinkle with Tajin, to taste. Set aside to cool.
    2. Red Pepper: Char, seed and chop. Set aside to cool.
    3. Verde Dressing: Combine mayonnaise and hot sauce, taste and adjust seasoning.
    4. Salad: In a large salad serving bowl, fill bowl with lettuce; add the cilantro, beans, cooled corn, cooled red pepper, chicken (if using), pepitas, and cotija. Toss salad and then add the dressing and toss to combine.

    Charred Corn Salad:

  • Mediterranean Quinoa Bowls

    August 3, 2024 Author: Rachel
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    Ingredients:

    Bowl Ingredients:

    • 1 c. quinoa, rinsed
    • 2 c. water or broth to cook the quinoa
    • 1/4 tsp. salt
    • 14 oz. can chickpeas, rinsed and drained
    • 12 oz. jar of sliced roasted red bell peppers
    • 14 oz. can tender artichoke hearts, quartered
    • 14 oz. can hearts of palm, chopped
    • 5 sundried tomatoes in oil, thinly sliced
    • Mini cucumbers, chopped (about 1 1/2 c. chopped cucumber)
    • 1/3 c. green onions, chopped
    • 20 Kalamata olives, sliced into thin rounds (about 1/2 c.)
    • 1/2 c. chopped flat-leaf parsley
    • 5 c. lightly packed arugula
    • 1/2 c. feta cheese, crumbled

    Dressing:

    • 1/3 c. olive oil
    • 1/4 c. lemon juice
    • 2-3 tsp. honey or maple syrup
    • 2 garlic cloves, pressed
    • 1 tsp. dried oregano
    • 1/2 tsp. salt
    • 1/4 tsp. red pepper flakes
    • Freshly ground black pepper, to taste

    Directions:

    1. Quinoa: Cook rinsed quinoa in salted water/broth according to package. Set aside to cool
    2. Dressing: In a small bowl, whisk together the olive oil, lemon juice, honey, garlic, oregano, salt, red pepper flakes and pepper until emulsified (or put in a jar with lid and shake to combine).
    3. Salad: In a large serving bowl and the cooled quinoa and then add the chickpeas through arugula and toss to combine; then add the dressing and toss to combine and top with the feta.

    Mediterranean Quinoa Bowls:


  • Mediterranean Frittata

    August 3, 2024 Author: Rachel
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    Recipe adapted from Nourish and Free.

    Ingredients:

    • 1 TBSP olive oil use oil from the jar of sun-dried tomatoes for extra flavor
    • 1/4 c. chopped red onion
    • 2 1/2 c. fresh baby spinach
    • 2 garlic cloves, minced
    • 8 large eggs
    • 1/4 c. cottage cheese
    • 1/2 c. crumbled feta cheese, divided
    • 1/4 c. julienned sun-dried tomatoes in oil
    • Kosher salt and black pepper, to taste
    • 2-3 TBSP chopped fresh parsley

    Directions:

    1. Preheat the oven to 350F.
    2. In a 10-inch cast-iron or other oven-safe skillet, warm oil over medium heat. Add the red onion and sauté for 2-3 minutes, until slightly softened. Stir in the baby spinach and garlic. Cook for 1-2 minutes more, until the garlic is fragrant and the spinach is wilted.
    3. While cooking the veggies, crack eggs into a large bowl and whisk well. Add the cottage cheese, half of the feta, the sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. black pepper. Whisk again to combine.
    4. Remove skillet from the heat and use a spatula to spread the mixture into an even layer across the bottom of the skillet.
    5. Pour the egg mixture evenly over the cooked spinach. Gently swirl the pan to distribute evenly.
    6. Place skillet in the oven and bake for 18-20 minutes, until the eggs are set and begin to very slightly pull away from the edges of the pan. The frittata may puff up in places; this is normal and will subside as it cools.
    7. After removing the frittata from the oven sprinkle with additional feta, if desired, and garnish with parsley and extra black pepper as desired. Slice into pieces, serve, and enjoy!

    Mediterranean Frittata:

  • Rachels Pesto

    August 3, 2024 Author: Rachel
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    Ingredients:

    • Bag of fresh spinach (about 6 oz.)
    • 1 garlic clove
    • Parmesan Cheese or Pecorino Romano Cheese (about 1-inch x 2-inch piece, cut into 3 or 4 pieces)
    • Handful of nuts (about 1/2 c. – I generally use pecans, but you can use any nut you like)
    • 2 large handfuls of fresh basil
    • Extra virgin olive oil (about 2 TBSP)
    • Salt and pepper, to taste
    • 1 lb. pasta
    • Reserved pasta water (about 1/2 c.) to thin
    • Add ins: tomatoes, mozzarella, grilled chicken, parmesan etc.

    Directions:

    1. Add the spinach, garlic clove, parmesan cheese, and nuts to a standard sized food processor and process until you have enough space to add the basil. If you can’t fit all the spinach in at once, process what you can until you have space to add the remaining spinach. 
    2. Add the basil and the salt and pepper and process until everything is finely chopped (no large pieces of parmesan cheese remain and nuts are chopped). 
    3. Slowly drizzle in the olive oil.  Add enough olive oil so that pesto mixture is just coming together.  The consistency is not sauce like at this point (more like finely chopped ingredients) and it should be quite thick with no visible amounts of oil.
    4. Taste the mixture and adjust the seasoning with salt and pepper as needed.
    5. Meanwhile cook your pasta.  Once pasta is cooked, reserve about 1/2 c. pasta water (to ensure you have enough), and add the pasta to a large bowl.
    6. Add the thick pesto to the top of the pasta and add 1/4 c. reserved pasta water to the top of the pesto.  The pasta water thins the pesto.  Begin tossing the pesto in the pasta.  If the pesto is still too thick, you can add more reserved pasta water (start with 1/8 c. at a time).
    7. Once all combined add tomatoes, mozzarella, and/or chicken, if using, and top the with fresh grated parmesan cheese.

    Rachel’s Pesto:

  • Amazing Green Rice and Creamy Corn

    July 17, 2024 Author: Rachel
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    Recipes adapted from Pinch of Yum

    Rice Ingredients:

    • 1 1/2 c. long-grain white rice
    • 1 bunch cilantro (about 1 c. packed)
    • 3–4 c. fresh spinach
    • 1 shallot (or small onion), peeled and roughly chopped
    • 1 jalapeno pepper, roughly chopped 
    • 1–2 garlic cloves
    • 2 TBSP olive oil
    • 1/2 tsp. salt (1 tsp. salt if using water)
    • 2 c. chicken or vegetable broth, or water (up to 2 1/2 cups for stickier rice)

    Creamy Corn Ingredients:

    • 1/4 c. mayo
    • 2 TBSP cream cheese
    • 1 garlic clove, grated
    • 1/2 tsp. salt
    • 1 tsp. cumin
    • 1 tsp. chili powder
    • Lime juice, to taste
    • 2 c. frozen or fresh sweet corn (2 -10 oz. bags frozen sweet corn), cooked

    Directions:

    1. Rice Prep: Thoroughly rinse the rise in a mesh colander. Shake it a few times to remove excess water and set aside. (This prevents it from splattering in the oil when you add it to the pan in Step 3.)
    2. Make Green Herb Mixture: Pulse the cilantro, spinach, shallot, jalapeno, and garlic in a food processor until very finely chopped.
    3. Saute the Rice: Add olive oil to a skillet over medium high heat. Add rice and sauté for 3-5 minutes until lightly toasted. Add the herb mixture and salt; sauté for another 3-5 minutes until nice and fragrant. 
    4. Cook the Rice: Add the broth or water, bring to a simmer. Cover and keep over low heat for 15-ish minutes. Check the rice by fluffing with a fork; add more water / cook longer if necessary. When the rice is done to your liking, remove from heat and fluff with a fork to distribute the greens.
    5. Creamy Corn: Mix mayo through lime juice in a bowl. Cook corn and add hot corn to the bowl with sauce. Toss to combine, taste and adjust seasoning as desired.

    Amazing Green Rice and Creamy Corn:

  • Street Corn Salad

    July 9, 2024 Author: Rachel
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    Recipe adapted from Bad Batch Baking.

    Ingredients:

    • 2 TBSP olive oil
    • 5-6 ears of corn husked and removed from the cob (about 3-4 cups)
    • 1/3 c. mayo
    • 1 lime, zested and juiced
    • 1 garlic clove, minced
    • 1/2-1 tsp. Tajin
    • 1/2-1 tsp. chili powder
    • 1/4 tsp. salt
    • Pepper, to taste
    • 1/4 c. cilantro, minced
    • 1/3 c. green onions, sliced
    • 1 jalapeno, diced
    • 1/3 c. grated cotija cheese

    Directions:

    1. Add olive oil to a large skillet over medium-high heat. Add in the corn and allow it to cook stirring frequently until it starts to char and get some color, about 5-7 minutes. Allow to cool.
    2. In a large bowl, add in the mayonnaise, lime zest, lime juice, garlic, Tajin, chili powder, and salt and pepper. Mix together to make a sauce then add in the corn, cilantro, green onions, jalapeno, and cotija cheese. Mix well until it’s all combined and top with a sprinkling of additional cotija cheese, Tajin and chili powder.

    Street Corn Salad:

  • Tortilla Egg Bake

    May 4, 2024 Author: Rachel
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    Adapted from Food Dolls.

    Ingredients:

    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese

    Directions:

    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake:

  • Cauliflower Chickpea Chimichurri Tacos

    April 10, 2024 Author: Rachel
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    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:

  • Spanakopita Croissants

    April 8, 2024 Author: Rachel
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    Recipe adapted from Dimitra’s Dishes.

    Ingredients:

    • 1 small onion, finely chopped
    • 2 tsp. olive oil
    • 3 garlic cloves, grated
    • 6 scallions, thinly sliced
    • 1 lb. spinach leaves
    • Salt, to taste
    • Pepper, to taste
    • 1 tsp. dried dill
    • 4 oz. cream cheese
    • 4 oz. feta cheese, crumbled
    • Shredded mozzarella, gouda, or gruyere cheese, optional
    • 4 croissants

    Directions:

    1. Preheat the oven to 350 °F.
    2. Make the filling: Add the onion, olive oil, and a pinch of salt to a skillet and cook over medium-heat until soft and golden. About 8 minutes.
    3. Add the garlic and warm through until fragrant. Add the scallions and cook for 2-3 minutes until softened then add the spinach in a few batches along with salt and pepper (easy on the salt). Cook the spinach over high heat so that the liquid released can evaporate.
    4. Remove from heat and add the dill and cream cheese. Mix until the cream cheese is incorporated and then add the feta and mix until incorporated. Taste and adjust seasoning, if necessary.
    5. Slice the croissants in half lengthwise and place the bottoms on a baking tray lined with parchment paper.
    6. Divide the filling equally amongst the croissants and top with shredded mozzarella cheese.
    7. Bake for 10 minutes or until the cheese melts. Add the tops and warm through 3-4 minutes until toasted.

    Spanakopita Croissants:

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