Salads/Sides

Mediterranean Quinoa Salad

Serves 6

I love to make a big batch of this in the beginning of the week, it honestly gets better as it sits in the fridge! I usually serve this with the yogurt chicken and tzaziki (makes a great lunch or dinner)

 

3 cups cooked quinoa (1 cup uncooked quinoa)

1 red bell pepper, finely diced

1/2 red onion, finely diced

1/2 english cucumber, finely diced

1/2 cup feta

1 can cannellini beans

1/2 cup roughly chopped mint, divided

Red wine vinegar, to taste

Lemon juice, to taste

Olive oil, to taste

Salt and pepper, to taste

 

Add the quinoa, onion, cucumber, feta, beans, and half of the mint to a large bowl and toss to combine. Dress with red wine vinegar, olive oil, lemon juice, salt and pepper to taste! Garnish with remaining mint and drizzle with olive oil

Tzaziki

I love to serve this alongside my yogurt marinated chicken or swordfish skewers and Mediterranean quinoa salad

1 cup Fage 5% greek yogurt

1/2 cup grated cucumber (on the large holes of a box grater)

3-4 tablespoons of extra virgin olive oil, plus more to serve

1 large clove garlic, finely grated (on a microplane)

Juice of 1/2 lemon

3 tablespoons chopped dill, plus more to serve

Salt and pepper to taste (usually needs quite a bit)!

 

Mix all ingredients together in a medium sized bowl and season to taste. Transfer to a serving bowl, garnish with dill and drizzle with olive oil

Curry Quinoa Salad with Pomegranates and Maple Dressing

Serves: 6

 

1 cup quinoa (usually yields 3 cups)

4 tablespoons curry powder, divided

1 4 oz package pomegranate seeds, about ¾ cup (usually get at whole foods)

1 red bell pepper, finely chopped

½ bunch scallions, thinly sliced

1 cup cilantro, coarsely chopped

½ cup sliced almonds

 

Dressing: (whisk all ingredients to fully combine/emulsify)

1 tablespoon curry powder

2 tablespoons maple syrup

Juice of 1 lemon

¼ cup evoo

 

In a medium saucepan add the quinoa, 2 cups of water, and 3 tablespoons curry powder, stir to combine. Bring to a simmer over medium, cover, reduce heat to maintain a steady simmer, and cook until all of the water is absorbed and the quinoa is yellow, 15-20 minutes. Transfer to a large bowl and let cool in the fridge for about 10 minutes.

 

Once cooled, add the pomegranate seeds, bell pepper, scallion, cilantro, and almonds and stir to combine. Add the dressing, toss to coat, and either serve or place in the fridge to graze on all week!

Thai Chicken Salad with Spicy Peanut Dressing

Serves 4-6

 

¼ cup creamy room temp peanut or almond butter

⅓ cup canned coconut milk

1-2 tablespoons sriracha (or more if you like it spicier)!

Juice of 1 fresh lime, plus more lime to garnish

2 teaspoons soy sauce

1 store bought rotisserie chicken, skin removed, meat shredded

1 bell pepper, finely chopped (or whole foods mini sweet bell peppers, pictured below)

3 persian cucumber, finely chopped

½ red onion, finely chopped (optional)

¼ cup peanuts, chopped, plus more to garnish

1 cup cilantro, coarsely chopped, plus more to garnish

1 cup torn basil leaves

Sesame seeds, to garnish

 

In a large bowl, whisk the peanut butter, coconut milk, sriracha, lime juice and soy sauce until fully combined. Add the chicken, bell pepper, cucumber, onion, peanuts, cilantro, and basil and mix until fully tossed with dressing. Garnish with more peanuts, cilantro, basil lime wedges, and sesame seeds. Or make it into a wrap!

Warm Marinated Chickpea Salad with Lemon Tahini Dressing

Lemon Tahini Dressing: (can save leftover and drizzle over any roasted veg)

1 cup whole milk yogurt

¼ cup tahini (I love Whole Foods brand)

1 teaspoon lemon zest, plus 1 tablespoon lemon juice

Salt and pepper, to taste

 

Warm marinated Chickpea Salad:

1 can chickpeas

1 teaspoon zatar, plus more to garnish)

1 teaspoon cumin

1 tablespoon evoo

¼ cup pinenuts

1 cup torn mint

Chopped romaine lettuce

Sumac, to garnish (optional)

 

In a medium microwave safe bowl toss the chickpeas with the zataar, cumin, and the evoo. Cover with plastic wrap and microwave for 1 minute 30 seconds, stirring halfway through.

 

In a small skillet over medium, toast the pine nuts until beginning to turn golden brown. Transfer to a small bowl and set aside.

 

Add the romaine to a large bowl and top with the beans and half of the mint and mix to combine. Drizzle with desired amount of dressing, garnish with pine nuts, remaining torn mint, zatar, and sumac (if you have it).

Banza Pesto Pasta Salad

Serves 4-6

 

½ cup 5% greek yogurt or whole milk plain yogurt

¼ cup gotham greens spicy or regular pesto (can get at whole foods)

The juice of one lemon

2 tablespoons evoo, plus more to serve

Salt and ground black pepper, to taste

1 lb banza or tolerant foods pasta, cooked until al dente

1 pint cherry tomatoes, halved

1 cup cigliene mozzarella balls (mini mozz balls) halved

1 cup basil, torn

½ red onion, halved vertically, and thinly sliced (optional)

 

In a large bowl, whisk the yogurt, pesto, lemon, evoo, salt and pepper until fully combined. Add the pasta, tomatoes, mozz, basil, and red onion and toss until fully coated with the dressing. Eat immediately or place in the fridge to graze on all week!

Miso Glazed Cauliflower

2-pound head cauliflower, trimmed, cored and cut into 1½- to 2-inch florets

3 tablespoons peanut oil

Ground white pepper

⅓ cup red or white miso

4 teaspoons unseasoned rice vinegar

2 teaspoons sake

1 teaspoon honey

1 teaspoon finely grated fresh ginger

¼ cup shelled roasted pistachios, chopped

1 bunch scallions, thinly sliced

¼ cup chopped fresh cilantro

 

Heat the oven to 500°F with a rack in the lowest position. Line a rimmed baking sheet with foil and place the baking sheet in the oven.

 

Place the cauliflower in a large bowl. Add the oil and ¼ teaspoon pepper, then toss to coat. When the oven is at temperature, quickly remove the baking sheet and distribute the cauliflower in an even layer; reserve the bowl. Roast until the cauliflower is just tender and browned in spots, 15 to 18 minutes; do not stir.


Meanwhile, in the reserved bowl, whisk together the miso, vinegar, sake, honey, ginger and 2 tablespoons water. As soon as the cauliflower is done, transfer to the bowl with the miso mixture and gently toss. Carefully stir in the pistachios, scallions and cilantro. Transfer to a serving platter.

Mexican Street Corn

½ cup sour cream

½ cup mayonnaise

2 chipotle chilies in adobo, finely chopped ( find these in the canned food section)

2 limes

6 corn on the cob (shucked)

Evoo or melted butter

kosher salt and ground black pepper

½ cup cotija cheese, crumbled

cilantro leaves for garnish

 

Combine the sour cream, mayo, chipotle chilies, and 1 tablespoon lime juice. Mix well until combined. Brush the corn with evoo or melted butter on all sides and season with salt and pepper.

 

For a gas grill, heat the grill on high, covered for 10 minutes. Reduce to medium, add the corn and cover. Cook for about 7-10 minutes, turning occasionally until charred on all sides. Remove the corn and place on a platter, drizzle with the chipotle crema and garnish with the cotija cheese and cilantro. Season to taste.

Waldorf Chicken Salad with Yogurt Dill Dressing

Serves: 6

½ cup 5% greek yogurt or plain whole milk yogurt

2-3 tablespoons whole grain mustard

¼ cup chopped dill

2 tablespoons evoo

juice of 1 lemon

1 rotisserie chicken, skin removed, shredded

½ cup red grapes, halved

½ cup toasted walnuts, coarsely chopped

¼ cup chopped dill pickles

salt and ground black pepper to taste

In a large bowl, whisk the yogurt, mustard, dill, evoo, and lemon until fully combined. Add the chicken, grapes, walnuts, and pickles and toss to coat until coated with the dressing. Season with salt and pepper and serve immediately over a bed of arugula or place in the fridge to graze on all week! Also great in a wrap :)

Soups

Phoebe's Healing Miso Ginger Soup

(with sweet potato and bok choy)

Serves: 6

I love making this soup when it’s rainy, freezing, or if I’m feeling sick!

 

2 tablespoons evoo

1 bunch scallion, thinly sliced

1 2-inch piece ginger, peeled, and sliced into thin rounds

4 garlic cloves, smashed and peeled

1 pack sliced shiitake mushrooms (optional)

¼ cup white or red miso

6 cups chicken stock 

1 medium sweet potato, cubed

3 baby bok choy, sliced into bite sized pieces

½ - ¾ lb raw shrimp (I love the little guys)

1 lime

 

In a large soup pot, add the evoo over medium heat and cook until shimmering. Add the scallions, ginger, garlic, mushrooms, and cook until slightly softened, about 5 minutes. Add the miso and cook, stirring, until it begins to stick to the bottom of the pot, about 3 minutes.

 

Add the stock, stirring to adhere anything at the bottom of the pot and bring to a simmer over medium high. Return to medium low and simmer for about 10 minutes. Add the sweet potato and cook until tender, about 10 minutes more. Add the shrimp and let cook through for about 5 minutes. Stir in the bok choy right before serving. Off heat, stir in the juice of one lime.

Curried Butternut Squash Soup

Serves: 6

Curried Roasted Butternut Squash Soup

 

1 tablespoon coconut oil

2 medium shallots, minced, or 1 yellow onion

2 cloves garlic, minced

1 butternut squash, peeled and diced, or store-bought pre-cut (should be about 4 cups chopped)

2 tablespoons curry powder

1 teaspoon turmeric

1 tablespoon red curry paste 

1 14 oz can coconut milk

2 cups chicken or veg broth

1 tablespoon maple syrup (if you have)

 

Heat the oil in a large pot or dutch oven over medium heat, add the shallots and garlic, saute for about 2 minutes. Add the butternut squash, salt, pepper, curry powder, turmeric, cinnamon, and curry paste (if using) and cook covered for 4 minutes, stirring occasionally until the squash begins to soften.

 

Add the coconut milk,vegetable broth, and maple syrup, bring to a boil then reduce heat to low and simmer for 15 minutes. 

Transfer to a blender and blend until smooth (may have to be in batches depending on blender size) Season to taste and serve!

Tuscan White Bean Soup with Chicken Sausage and Spinach

Serves: 6

1 tablespoon evoo

1 12 oz pack of your favorite cooked chicken sausage links (halved lengthwise and sliced 1/2 inch thick)

1 onion, chopped

2 medium carrots, chopped

3 medium garlic cloves, minced

1/2 teaspoon red pepper flakes

1/2 cup chopped celery

6 cups chicken broth (I love using better than bouillon)

2 cans cannellini beans, rinsed and drained

1 sprig rosemary

2 bay leaves

1 parmesan rind, shaved parm to garnish

 

Spinach, Kale or whatever green you prefer!

In a large dutch oven, saute the sausage over medium high heat in evoo until they develop a bit of color, about 5 minutes. Using a slotted spoon, transfer to a paper towel lined plate.

 

To the remaining oil in the pot, add the onion, carrot, and celery, and cook until softened, about 10 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. 

 

Add the chicken broth, beans, rosemary, bay leaf, and parm rind and bring to a boil. Reduce heat to maintain a steady simmer and cook for 15 minutes. Remove a cup of the beans and add to a blender with a bit of the stock. Blend until smooth. Add back to the soup (to help thicken the broth slightly) and simmer for another 10 minutes. Remove bay, rosemary, and parm rind. 

 

Add spinach or Kale right before serving :) top with shaved parm and maybe dunk some crostini in there!

 

(If intending to freeze, do not add the greens until you plan on eating)

African Black Eyed Pea Stew with Ginger, Chilies, and Lime

¼ cup coconut oil

1 medium red onion, chopped

Kosher salt and ground black pepper

2 fresno chilies (or jalapeno), stemmed seeded, and thinly sliced

1 tablespoon fresh ginger, grated or finely minced

1 tablespoon tomato paste

2 teaspoons turmeric

2 teaspoons curry powder

3 14-oz cans black eyed peas, rinsed and drained

5 cups water

1 jar of  notjust.co tomato sauce (or your favorite brand)

1- 2 large sweet potatoes, diced into ½ in. pieces (about 8 oz)

Lime wedges, to serve

Cilantro, to serve

 

In a large dutch oven over medium-high, heat the coconut oil until shimmering. Add the onion, 2 teaspoon salt and ½ teaspoon pepper and cook until beginning to turn golden brown, about 5 minutes. Stir in the fresnos, ginger, tomato paste, turmeric, and curry powder and cook until fragrant, about 1 minute. 

 

Stir in the black eyed peas, water, not just pasta sauce and bring to a simmer over medium high. Reduce to medium and cook, maintaining a gentle simmer, until slightly thickened and the flavors meld, about 15 minutes. Add the sweet potatoes and 1 teaspoon salt, cover and cook over medium low for another 15 minutes until tender.

 

Off heat, discard the ginger, season to taste, and transfer to serving bowls. Garnish with cilantro and lime wedges.

Roasted Tomato Basil Soup

Serves: 6

This soup uses no cream at all and packs a punch of flavor with the amount of fresh basil. I love to finish the soup with some crumbled feta and even some cooked orzo if you have some in the pantry!

8 plum tomatoes, halved vertically

4 tablespoons evoo

salt and ground black pepper

1 onion, chopped

1/2 teaspoon red pepper flakes, plus more to garnish

2 cloves garlic, smashed

1 28 oz can whole peeled tomatoes

2-3 cups fresh basil leaves (depending on how much you can get)!

2 cups chicken or veg stock ( I love using better than boullion paste)

Feta or parm, to garnish (optional)

Preheat the oven to 400 with the rack in the middle position. Place the tomatoes on an aluminum lined sheet tray, toss with 2 tablespoons evoo, season with salt and pepper and roast in the oven until they begin to soften and release some of their juices.

Meanwhile, in a large soup pot or dutch oven, heat the remaining 2 tablespoons evoo over medium heat until shimmering. Add the onion, red pepper flakes, and garlic and cook until fragrant and softened, about 5 minutes. Add the canned tomatoes, crushing each tomato in your hand (careful to hold each tomato in the pot so that it splatters it hits the pot and not your shirt), and the stock and bring to a simmer over high heat. Reduce heat to medium low to maintain a steady simmer until the roasted tomatoes are finished cooking. Add the roasted tomatoes, juices and all, and simmer for another 10 minutes. 

Use an immersion blender to puree the soup until silky smooth or transfer to a blender and blend on high, placing a rag on the lid as you hold it down for extra precaution. Transfer to serving bowls and garnish with extra basil, feta, red pepper flakes, and a drizzle of evoo.

Mains

Fish

Seared Ahi Sesami Tuna Bowls/Wraps with Spicy Mayo

Serves 4-6

I love to serve the leftovers of this in a wrap the next day, rice and all, and dip in the spicy mayo!

 

2 pieces ahi grade tuna steaks

½ cup sesame seeds

2 teaspoons sesame oil

½ cup shelled edamame (usually in the frozen section)

½ english cucumber, halved and thinly sliced

1 avocado, sliced

2 cups cooked brown rice (you can buy this pre-made in the frozen section if you want to cut time)!

Spicy Mayo

½ cup mayo

1 tablespoon sriracha (plus more depending on heat pref)

Juice of ½ lime

 

Place the sesame seeds on a plate and spread to cover most of the plate. Coat each side of the tuna in ample sesame seeds. Heat the oil in a non-stick skillet over medium-high heat until shimmering. Add the tuna and cook for about 2-3 minutes each side. I love my tuna pretty rare so you will be able to tell from the side of the tuna how much you want raw inside!

 

Transfer the tuna to a cutting board and slice against the grain. Place the brown rice in two bowls, top with edamame, cucumber, avo, and a little soy sauce. Top with sliced tuna and drizzle with the spicy mayo!

Salmon with Blistered Tomatoes Ginger and Lemon

 

Serves: 4

 

2 lbs salmon (either one piece or 2)

Salt and ground black pepper

2 tablespoons evoo

2 tablespoons balsamic vinegar

1 pint cherry tomatoes, halved

2 teaspoon grated ginger

3 tablespoons capers

1 lemon half, thinly sliced

 

Preheat oven to 425. Mist a 9x13 glass baking dish with cooking spray. Place the salmon in the center, season with salt and pepper, drizzle with evoo and balsamic vinegar. Place the thinly sliced lemon on top of each salmon filet and top/surround with the tomatoes, capers, ginger, and basil. 

 

Bake for about 10-15 minutes, depending on how you like your salmon cooked. Squeeze remaining fresh lemon half on top and enjoy!

Mustard Tarragon Glazed Salmon

Serves 2:

 

1 lb salmon (either 2 pieces or whole)

¼ cup whole grain mustard

2 tablespoon dijon mustard

3 tablespoons white wine

Juice of ½ lemon

1 bunch tarragon, finely chopped

3 sprigs rosemary, finely chopped

Evoo

 

Preheat the oven to 425 with the rack in the middle position. In a medium bowl, whisk the mustards, wine, lemon, herbs, and enough evoo to make a thick glaze. Pour on top of the salmon and roast until cooked through and flakey, about 15 minutes. Serve on a platter with additional rosemary sprigs and remaining lemon half.

Quinoa Salmon Burgers with Yogurt Tartar Sauce

Yogurt Marinated Swordfish Kebabs

Serves: 4

I love to serve these burgers in a whole wheat english muffin or on top of greens!

Burgers

1.5 lbs salmon, skin removed, cut into 1.5 inch pieces

¾ cup cooked quinoa

2 tablespoons dijon mustard

¼ cup grated parm

1 egg

1 cup finely chopped arugula

1 teaspoon salt

2 tablespoons evoo

Tartar Sauce

1 cup greek yogurt (I love 5% fage brand)

¼ finely chopped dill pickles

2 tablespoons pickle juice

2 tablespoons finely chopped pepperoncinis

1 tablespoon pepperoncini brine

juice of ½ lemon

2 tablespoons evoo

salt and ground black pepper to taste

Add the prepped salmon to a food processor and process until finely minced. Transfer to a large bowl and add the quinoa

mustard, parm, egg, arugula, and salt. Mix with your hands until fully combined. Form into 4 equal patties and place on a plate in the fridge for about 15 minutes to firm up a bit.

In a 12-inch nonstick pan, heat the evoo over medium high until shimmering. Add the burger patties and cook for 4 minutes. Flip the burgers, reduce to medium heat and cook for another 2-4 minutes to your liking!

3/4 cup 5% greek yogurt

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 lemon, divided

1 tablespoon minced rosemary

2 teaspoons minced thyme

1 lb swordfish steak, cut into 1-inch bite sized pieces

1 orange bell pepper, cut into 1-inch bite sized pieces

1 red onion, cut into 1-inch bite sized pieces

 

In a large bowl, mix together the yogurt, olive oil, salt, pepper, the juice of 1/2 of a lemon, rosemary and thyme. Set aside.

 

Place the swordfish into the marinade - toss to coat (let marinate for 30 minutes only if you have time)! Otherwise, thread the chicken onto skewers, alternating with the peppers and onions, and place on a sheet tray with a wire rack inserted, misted with cooking spray. Cut the tip of the lemon so that it can face cut side upright towards the broiler to char. Place on the sheet tray with the skewers.

 

Place 6 inches from the broiler and broil for 10-12 minutes, carefully flipping the skewers halfway through, until cooked through and nicely charred. Remove from the oven and immediately squeeze the remaining half lemon on top of each skewer. Serve with mediterranean quinoa salad and tzaziki!

Chicken

Yogurt Marinated Chicken Kebabs

Serves: 2

3/4 cup 5% greek yogurt

3 tablespoons extra virgin olive oil

1 teaspoon salt

1/2 teaspoon pepper

1 lemon, divided

1 tablespoon minced rosemary

2 teaspoons minced thyme

1 lb boneless skinless chicken thighs, cut into 1-inch bitesize pieces

 

In a large bowl, mix together the yogurt, olive oil, salt, pepper, the juice of 1/2 of a lemon, rosemary and thyme. 

 

Place the prepped chicken into the marinade - toss to coat (let marinade for 30 minutes only if you have time)! Otherwise, thread the chicken onto skewers and place on a sheet tray with a wire rack inserted, misted with cooking spray.

 

Place 6 inches from the broiler and broil for 20 minutes. Carefully flipping the chicken halfway through. Remove from the oven and immediately squeeze the remaining half lemon on top of each skewer. Serve with mediterranean quinoa salad and tzaziki!

Chicken and Cauliflower Traybake with Roasted Garlic Yogurt Sauce (featured in James Beard Award Winning Cookbook, 'Tuesday Night Dinners')

Serves: 4

2 teaspoons ground turmeric

2 teaspoons sweet paprika

Kosher salt and ground black pepper

1 small head cauliflower (about 2 pounds), leaves trimmed, cored and cut into 3-inch florets

¼ cup extra-virgin olive oil

1 tablespoon firmly packed light or dark brown sugar

1 tablespoon dried oregano

3 pounds bone-in, skin-on chicken parts, trimmed and patted dry

10 medium garlic cloves, peeled

⅓ cup whole-milk Greek yogurt

2 tablespoons lemon juice

¼ cup lightly packed fresh mint, chopped

 

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the turmeric, paprika and 2 teaspoons salt. In a large bowl, toss the cauliflower with 1 tablespoon of the spice mixture and the oil. Into the remaining spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.

 

On a rimmed baking sheet, evenly season both sides of the chicken parts with the spice mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Arrange the cauliflower evenly around the chicken.

 

Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.


Using tongs, transfer the chicken and cauliflower to a platter, then transfer the garlic along with 2 cauliflower florets to a medium bowl. Using a fork, mash the garlic and cauliflower mixture to a coarse paste. Carefully pour ¼ cup water onto the baking sheet, then use a wooden spoon to scrape up any browned bits. Pour the water into to the garlic-cauliflower mixture, then whisk in the yogurt, lemon juice and half the mint. The mixture should have the consistency of thin yogurt; if it is too thick, whisk in additional water 1 tablespoon at a time. Drizzle the sauce over the chicken and cauliflower and sprinkle with remaining mint.

Chicken Traybake with Roasted Poblano and Tomato Salsa (featured in James Beard Award Winning Cookbook, 'Tuesday Night Dinners')

Serves: 4

1 tablespoon chili powder

Kosher salt and ground black pepper

2 poblano chilies, stemmed, seeded and roughly chopped

1 medium yellow onion, root end intact, cut into 8 wedges

1 pint cherry or grape tomatoes

1 habanero chili, stemmed halved and seeded (optional)

¼ cup extra-virgin olive oil

1 tablespoon firmly packed light or dark brown sugar

1 tablespoon dried oregano

3 pounds bone-in, skin-on chicken parts, trimmed and patted dry

10 medium garlic cloves, peeled

1 tablespoon white vinegar

¼ cup lightly packed fresh cilantro, roughly chopped

 

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together the chili powder and 2 teaspoons salt. In a large bowl, toss together the poblanos, onion wedges, tomatoes, habanero (if using), 1 tablespoon of the chili powder mixture and the oil. Into the remaining chili powder mixture, stir the sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.

 

On a rimmed baking sheet, evenly season both sides of the chicken parts with the chili powder mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Arrange the vegetables evenly around the chicken.


Roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh/leg (if using) reaches about 175°F, 30 to 40 minutes.

Herbed Quinoa Chicken Meatballs

Serves: 4

Sometimes instead of grating parm and adding to the meat mixture I dice up nice provolone and stuff each meatball before baking!

¾ cup cooked quinoa

1 lb ground chicken or turkey 

2 garlic cloves, grated

¼ cup parmesan cheese, finely grated, plus more for serving

1 large egg

¼ cup chopped basil, plus more for serving

½ bunch scallion, minced

½ teaspoon red pepper flakes, plus more for serving

Kosher salt and ground black pepper

Homemade tomato sauce or your favorite store-bought!! (Rich and I love Rao’s or this tomato sauce company I have been freelancing for Not Just Co…)

 

Preheat oven to 425 with the rack in the middle position. In a medium sized bowl, combine the quinoa, chicken, parmesan, egg, basil, scallion, red pepper flakes, 2 teaspoons salt and ¼ teaspoon pepper and mix until fully incorporated.

 

Divide the mixture into 12 even portions, rolling each portion into smooth balls with your hands. Place on an aluminum foil lined sheet tray, misted with cooking spray, and bake for about 20 minutes until the chicken is fully cooked through.

 

Serve over pasta, zoodles, polenta or naked in sauce! Drizzle w olive oil and garnish w more parm and basil.

Pork

Turkey Prosciutto and Parm Meatballs with Walnut Pesto

Serves 4:

 

Meatballs:

1 lb ground turkey

4 oz prosciutto, finely chopped

1/2 cup grated parmesan cheese

1/4 cup panko

1 egg

salt and ground black pepper

Pesto:

4 cups fresh basil leaves

1/2 cup walnuts, toasted

Juice of 1/2 lemon

2 cloves garlic

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup extra virgin olive oil

 

Preheat the oven to 400 with the rack in the middle position. Line a sheet tray with foil and mist with cooking spray, set aside. 

Add the turkey, prosciutto, parm, panko, egg, 1/2 teaspoon salt and 1/2 teaspoon pepper to a medium bowl and mix with your hands to fully combine. Form into 12 equal balls and place on prepared tray. Bake for 15-17 minutes until cooked through. 

Meanwhile, add the basil, walnuts, lemon juice, garlic, salt and pepper to a food processor or blender and pulse to break up the basil. With the machine running, slowly add the olive oil until a thick paste is formed. Add a bit more oil or a splash of water to reach desired consistency. Serve over the meatballs!

Pasta

Spaghetti with Goat Cheese, Mint, and Peas

Serves: 4

Kosher salt and ground black pepper

12 ounces spaghetti

1 cup frozen peas, thawed, divided

4 ounces fresh goat cheese (chèvre)

1 teaspoon grated lime zest, plus 1 tablespoon lime juice

⅓ cup extra-virgin olive oil

½ cup chopped mint, divided

 

In a large pot, bring 4 quarts of water to a boil. Stir in 2 tablespoons salt and the pasta, then cook, stirring occasionally, until al dente. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.

 

Meanwhile, in a medium bowl, use a fork to mash ½ cup of the peas to a coarse puree. Add the goat cheese, lime zest and juice, oil, half of the chopped mint, ½ teaspoon salt and ¾ teaspoon pepper. Using the fork, continue to mash until well combined; set aside. 


To the drained pasta in the pot, add the goat cheese mixture, the remaining peas and ¾ cup of the reserved cooking water. Toss until evenly coated, adding more cooking water 1 tablespoon at a time as needed so the sauce is creamy and clings to the pasta. Taste and season with salt and pepper. Serve sprinkled with the remaining mint.

©2019 Design & Photography by Brianna Coleman

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