• Salsa Roja


    • 8 Roma tomatoes
    • 3 jalapeno peppers
    • 1/2 onion
    • 3 garlic cloves
    • Olive oil
    • Salt, to taste
    • 1 bunch of cilantro, chopped
    • 1/4 c. lime juice


    1. Preheat oven to 400F.
    2. On a baking sheet, add the tomatoes, jalapenos, onion, and garlic and toss lightly with olive oil, then roast until tender. Check often so garlic doesn’t burn and remove garlic if it is tender but remaining veggies need more time. Once veggies are tender, remove from oven and cool.
    3. Add veggies and salt to a blender and blend until chunky; then add the cilantro and lime juice and combine. Taste and adjust salt, as necessary.

    Salsa Roja:

  • Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Rice


    Coconut Rice:

    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste

    Mango Salsa:

    • 2 mangoes, diced
    • 2 TBSP red onion, finely chopped
    • 2 TBSP cilantro, minced
    • 1/2 lime, juiced
    • Salt to taste

    Chicken Marinade:

    • 1 TBSP dried minced onion
    • 1 1/4 tsp. dried thyme
    • 1 tsp. allspice
    • 1 tsp. salt
    • 1 tsp. pepper
    • 1/4 tsp. cinnamon
    • 1/4 tsp. cayenne pepper
    • 1 TBSP vegetable oil or avocado oil
    • 1 1/2 tsp. brown sugar
    • 1 heaping tsp. baking powder
    • 1 lb. chicken breast tenders


    1. Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    2. Mango Salsa: In a bowl, combine the salsa ingredients.
    3. Chicken Marinade: In a gallon sized Ziploc bag add the minced onion through the baking powder and mix to combine; then add the chicken and coat the chicken evenly. Marinate in the fridge until ready to cook.
    4. Cook Chicken: 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.
    5. Serve coconut milk rice topped with jerk chicken and mango salsa.

    Air Fryer Jerk Chicken Bowls with Mango Salsa and Coconut Milk Rice:

  • 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:

  • Teriyaki Egg Roll in a Bowl


    • 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


    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:

  • Pineapple Chicken with Coconut Rice

    Recipe adapted from Half Baked Harvest.



    • 1 1/2 lb. chicken tenders or breasts, cut into bite size pieces
    • 1/3 c. soy sauce
    • 1/3 c. pineapple juice
    • 2 TBSP brown sugar
    • 2 TBSP ketchup
    • 1 shallot, chopped
    • 4 garlic cloves, chopped
    • 1 TBSP ginger paste
    • 1 pinch red pepper flakes
    • 2 TBSP sesame oil or olive oil

    Pineapple Salsa:

    • 2 c. fresh pineapple chunks
    • 1 shallot, finely chopped
    • 1 jalapeño, seeded (if desired) and chopped
    • 1 lime, zested and juiced
    • 1/4 c. cilantro, minced
    • Honey, to taste
    • Salt to taste


    • 1 c. basmati rice
    • 1 14 oz. can coconut milk
    • 1/2 c. water
    • Salt, to taste


    1. Marinade and sauce: In bowl, whisk together the soy sauce, pineapple juice, brown sugar, ketchup, shallots, garlic, ginger paste, and a pinch of chili flakes. Put chicken in a Ziploc bag and pour 1/3 of the sauce over the chicken and let sit 15 minutes or up to overnight in the fridge.
    2. Pineapple Salsa: Combine all ingredients in a bowl.
    3. Coconut Rice: Rinse rice until water runs clear. Combine rice, coconut milk, water, and salt in a saucepan and bring to a boil. Stir, then reduce the heat to low, and cover and cook for 15 minutes.
    4. Chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken, cook 5 minutes until cooked through on both sides. Reduce the heat to medium and pour in the remaining soy sauce mix. Cook until the sauce glazes the chicken and begins to caramelize, about 5 minutes.
    5. Serve the chicken over rice and spoon the salsa over the chicken.

    Pineapple Chicken with Coconut Rice:

  • Coconut Curry Salmon

    Recipe adapted from Pinch of Yum



    • 1 lb. salmon
    • 1/2 – 3/4 TBSP brown sugar
    • 1 tsp. curry powder
    • 1/2 tsp. onion powder
    • 1/2 tsp. garlic powder
    • 1/2 tsp. kosher salt
    • 1–2 tsp. olive oil

    Coconut Curry Sauce:

    • 1 TBSP olive oil
    • 2 garlic cloves, minced
    • 2 TBSP ginger paste
    • 1 TBSP brown sugar
    • 1 TBSP red curry paste
    • 1 14 oz. can coconut milk
    • 2 TBSP fish sauce
    • 2 limes, zested and juiced
    • 6 oz. spinach, chopped

    For serving: serve over rice and topped with cilantro, basil, and/or mint


    1. Get the oven ready: Preheat the oven to 475 degrees. Line a baking sheet with foil. Place one of the oven racks close-ish to the top, about 6 inches or so.
    2. Make your rice: Cook rice according to package instructions.
    3. Salmon: Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 6-12 minutes (depends on salmon thickness and desired doneness – I usually opt for 8-10 minutes). 
    4. Coconut Curry Sauce: Heat the olive oil over medium heat. Add garlic and ginger paste; sauté for 2 minutes. Add brown sugar and curry paste; sauté for 3 minutes. Add coconut milk. Season with fish sauce, lime juice, and lime zest to taste. Add spinach; stir into the sauce until wilted.
    5. Serve: Place salmon over rice. Cover with sauce and fresh herbs.

    Coconut Curry Salmon:

  • Tofu and Brown Rice Lettuce Wraps with Peanut Sauce

    Recipe adapted from Pinch of Yum



    • Olive oil
    • One 14-oz. block extra firm tofu, minimally pressed to remove water
    • 1 can of water chestnuts, chopped
    • 2 c. cooked brown rice or quinoa
    • Butter lettuce, leaf lettuce, or iceberg lettuce for wrapping
    • Top with Yum yum sauce or spicy mayo, chopped peanuts, green onions, and/or crispy onions for topping

    SOS Peanut Sauce:

    • 1/2 c. teriyaki sauce
    • Juice of 1 orange
    • 1/4 c. peanut butter
    • Squirt of Sriracha sauce

    Spicy Mayo:

    • 1/4 c. mayo
    • 1 TBSP Sriracha, or to taste


    1. Cook the tofu: Heat a few swishes of oil in a nonstick skillet over medium high heat. Add the tofu and crumble in the pan. Cook until slightly browned and then add the water chestnuts. While that’s cooking, whisk up all sauce ingredients in a bowl.
    2. Add rice and sauce: Add the rice and most of the sauce to the pan. Sauté for 5 minutes or so – just enough to get some browning/light caramelization. Season with salt to taste.
    3. Spicy mayo: Mix mayo and sriracha.
    4. Fill and serve: Spoon your tofu and brown rice filling into crispy little pieces of lettuce or serve atop a bed of lettuce. Top with peanuts, green onions, and/or crispy onions and drizzle with a little extra sauce and yum yum sauce/spicy mayo.

    Tofu and Brown Rice Lettuce Wraps with Peanut Sauce:

  • Sesame Garlic Ramen Noodles

    This dish is perfect for a quick weekday dinner.

    Recipe adapted from The Modern Proper.


    • 3 (3 oz.) packages instant ramen noodles, flavor packets discarded or 14 oz. fresh noodles
    • 1/4 c. soy sauce
    • 1/4 c. oyster sauce or hoisin sauce
    • 1 TBSP rice vinegar
    • 1 TBSP brown sugar, optional
    • 1 tsp chili sauce like sambal or sriracha
    • 1/4 c. water
    • 4 cloves garlic, minced about 2 tsp
    • 1 TBSP ginger paste
    • 2 TBSP toasted sesame oil
    • 1 small onion, large chop
    • 1 sweet red pepper, large chop
    • 6 oz. baby spinach
    • 1 TBSP chili crisp
    • 4-6 green onions, thinly sliced
    • 1 tsp sesame seeds
    • Top with fried egg, crispy tofu, or cooked chicken


    1. In a large pot of boiling water, cook noodles according to package; drain well.
    2. In a small bowl, whisk together soy sauce through ginger paste.
    3. In a large skillet, heat sesame over medium heat.
    4. Add the onion and peppers and sauté for 2-3 minutes; then add the spinach and sauté until spinach is wilted.
    5. Pour in the bowl of sauce and simmer for 3-4 minutes. Stir in the chili crisp, and then add the noodles until heated through and evenly coated in sauce, about 3 minutes.
    6. Garnish with green onions and sesame seeds.
    7. Top with fried egg, crispy tofu, or cooked chicken, and extra chili crisp, if desired.

    Sesame Garlic Noodles:

  • Three (3) Minutes Hands On Sourdough

    Recipe from The Sourdough Journey.


    • 450 g. Bob’s Red Mill artisan bread flour
    • 50 g. whole wheat flour
    • 365 g. water
    • 100 g. active starter
    • 10 g. salt
    • 25 g. water


    1. 90 Seconds: In a large bowl, add bread flour, whole wheat flour, 365 g. water, and starter, and use a dough whisk and mix for 90 seconds.
    2. 30 Seconds: After 90 seconds, use a bowl scraper to turn the dough in the bowl for 30 seconds for a shaggy ball.
    3. Rest: Cover bowl and rest dough for 40 minutes.
    4. 1 Minutes for Salt and Water: After 40 minutes of rest, add the salt and 25 g. water and pinch and fold the salt and water into the dough for 1 minute for a cohesive ball.
    5. Bulk Ferment: Cover bowl and bulk ferment based on dough temperature, 7.5+/- hours.
    6. Pre Shape: Turn dough out onto the counter and using a bench scraper, gently form a ball. Cover and rest for 20 minutes.
    7. Final Shape: Shape your dough and place in a floured banneton, cover and rest for 30 minutes.
    8. Cold Retard: Place banneton in refrigerator and cold retard for 14.5 hours.
    9. Bake: Preheat Dutch oven to 500F; take dough out of refrigerator and place dough on floured parchment paper, score dough. Remove Dutch oven and place dough in the Dutch oven and cover; place Dutch oven in the oven and lower the oven to 450F for 20 minutes; then take the lid off and bake for an additional 20 minutes.


    • 9am feed starter
    • 9pm mix dough
    • Bulk ferment overnight
    • Shape and then cold ferment
    • Bake

    Three (3) Minutes Hands On Sourdough:

  • Fresh Ricotta Cheese

    Recipe from Laura Cocoran and PJ Hinkel of Sweet Freedom Cheese.


    • 1 gallon of whole milk (Ozark Mountain Creamery cream line, Kalona milk, not homogenized)
    • 1/2 vinegar
    • 1 tsp. salt
    • 1-2 TBSP heavy cream, optional


    1. In a large pot or Dutch oven, heat milk rapidly to 180-190F while gently stirring to prevent scalding. Do not boil.
    2. Once milk reaches temperature, turn off the heat, add the vinegar, and stir until fully disbursed.
    3. When milk begins to foam, stop stirring to allow curds to form a thick mat. Allow to rest for 5 minutes.
    4. Gently skim curds from surface into molds, drain bag, or a lined colander.
    5. Allow curds to drain for 10-20 minutes for a fluffy consistency or up to 1 hour for a drier curd.
    6. Stir in salt and also may stir in 1-2 TBSP of heavy cream for a richer ricotta.
    7. Use immediately or store in refrigerator for up to 1 week.

    Fresh Ricotta Cheese: