Ham and Cheese Waffles

Because nothing says Christmas-time like waffles.  Or something?  I don't know.  What I do know is that these waffles are awesome.  They are not your typical butter-syrup-loads of sweetness waffles.  These are a savory version of waffles--thing of them as dinner rolls in waffle shape.  I like to eat them straight out of the waffle iron, but they make a great breakfast sandwich with a fried egg and some extra ham and cheese tucked in between two pieces--because who doesn't want more ham and cheese?   A nice bechamel or hollandaise on top would be lovely with them as well.  Hard to go wrong, really.

Ham and Cheese Waffles

Number of Servings: 10 rectangular (about 3"x4") waffles
Time to Prepare: 35 minutes

• 3/4 cup flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp dry mustard
• 3/4 cup shredded sharp white cheddar
• 1/2 chop chopped deli ham
• 2 green onions, thinly sliced
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and dry mustard.  Add cheese, ham, and green onion and toss to evenly incorporate.

In a small bowl, whisk together buttermilk, oil, and egg.  Add to the dry ingredients and stir just until combined.  Allow to sit for 20-30 minutes.

Heat waffle iron.  Ladle batter into waffle iron according to manufacturer's direction and cook until lightly browned, then serve warm.

Source: slightly adapted from Our Best Bites
Produce Used: Green onion

Butternut Squash Penne

All hail the one skillet meal!  This beauty of a dinner is loaded up with spicy sausage, creamy squash, and perfectly al dente pasta.  The first time I saw this recipe, I knew it had excellent potential.  Unfortunately, it also involved several failed attempts and some incredibly overdone pasta.  But for the sake of my dedicated and incredibly numerous followers (haha), I persevered and figured out how to make this recipe shine.  And oh boy does it shine now.  The little kick of heat from the sausage perfectly balances the sweetness of the squash.  And the sauce is so rich and creamy, thanks to the squash, but it won't clog your arteries and shorten your lifespan, also thanks to the squash.  The flavors are so rich and diverse, you will be hiding the leftovers in the back of the fridge so nobody else can get to them before you (assuming you can manage to save any leftovers)!

Butternut Squash Penne

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 1/2 pound hot Italian sausage
• 1/4 tsp salt
• 1/8 tsp pepper
• 4 cups chicken broth
• 3-4 cups diced butternut squash
• 6 oz penne pasta
• 2 cups spinach, coarsely chopped
• 1/4 tsp dried sage
• 2 oz mozzarella cheese, cut into 1/4"-1/2" cubes

In a large skillet, combine the shallot, garlic, sausage, salt, and pepper.  Cook over medium heat, breaking up the sausage, until the sausage is cooked through (5-7 minutes).  Scrape the sausage mixture on to a plate and set aside.

Return the skillet to the heat and add the chicken broth and butternut squash.  Bring to a boil.  Reduce heat if needed to keep at a low boil and cook until the squash is fork tender, about 10 minutes.  Add the penne and keep cooking, stirring occasionally to keep the pasta from sticking together, until the pasta is just al dente, about 15 minutes.  As it cooks, use the back of your spoon to smash some of the butternut squash, helping incorporate it into the sauce (but still leaving some chunks).

Stir in the spinach and sage and cook for another minute, until the spinach is wilted.  Add the sausage mixture back to the skillet, along with the cheese, and stir to combine.  Reduce heat to low and cover for 5 minutes to allow the cheese to melt.  Stir and serve.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Shallot, garlic, butternut squash, spinach

Red Chili Chicken with Rice and Beans

This is a one-pot meal--no extra pots and pans to clean, just the one.  Do I really need to say anything more about this?  Probably not, but I will anyway.  Once you get this going, it does a lot of cooking away on it's own, giving you a great chance to put together any sides you want to serve with it--but with how fully loaded it is with the chicken, rice, and beans, you really don't need to do anything fancy.  Just an easy side salad or veggie and you're good to go.  This dish has really warm flavors that are great for dinner on a cold day.  It makes a great main dish on it's own, or you can throw it in a burrito or on a bed of lettuce.  It even makes a great dip for tortilla chips.  So tasty, and versatile too!

Red Chili Chicken with Rice and Beans

Number of Servings: 6
Time to Prepare: 50 minutes

• 2 Tbsp canola oil, divided
• 2 chicken breasts, cut into 1" pieces
• kosher salt
• 3 1/2 to 4 tsp chili powder, divided
• 1 medium onion, diced
• 1 1/2 cups rice
• 4 cloves garlic, minced
• 2 1/2 cups chicken broth
• 3/4 cup water
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 cup chopped green onion (or 1/3 cup finely chopped cilantro)
• sour cream

Heat 1 Tbsp oil in a large saucepan over medium heat.  Sprinkle the chicken with  kosher salt and 1 1/2 tsp chili powder.  Place the chicken in the pan and cook until browned, 2-3 minutes.  Remove to a plate (it doesn't need to be cooked all the way through at this point.)

Add the remaining 1 Tbsp oil to the pan and heat, then add the onion and rice.  Cook on medium-low, stirring frequently, for about 4 minutes.  Add the garlic and the remaining 2 to 2 1/2 tsp chili powder.  Cook and stir for one more minute, then add the chicken broth and kosher salt to taste (1/2 to 1 tsp).  Stir to combine.  Bring to a boil, then reduce heat to low and cook, covered, for 15 minutes.

Add the chicken and beans to the pot and stir to combine.  Cover again and cook for another 10 to 12 minutes.  Test a small bite of rice to see if it is tender.  If not, cover and keep cooking for another 5 to 10 minutes.  Once the rice is tender, add the green onion and stir.  Cover, remove from heat, and let stand for 5 minutes.  Serve topped with a dollop of sour cream.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, green onion

Avocado Salsa

When I was working full-time before we moved to the city, there was a lady in the office (Pat) who would always bring in the best homemade snacks and treats.  I think I asked for the recipe just about every single time she would bring food in.  This salsa recipe is from her and it is the thing I remember her bringing in the most.  She would bring in a huge bowl, which would inevitably be devoured long before the end of the day.  It is hands down my favorite salsa--a little kick of spice from the peppers, but not so much that you burn your face off, plus the creamy avocados and that subtle bite of onion make this the world's most perfect salsa in my humble opinion.  Seriously, my mouth is watering just thinking about it

Avocado Salsa

Number of Servings: 10-12
Time to Prepare: 15 minutes

• 10 medium tomatoes, diced
• 1 medium yellow onion, small diced
• 1 bunch green onion, thinly sliced
• 2 jalapeno peppers, seeded and minced
• 3 small avocado, diced
• 2 Anaheim peppers, seeded and small diced
• 1/4 bunch cilantro, finely chopped
• garlic salt
• 1/2 cup lemon juice

Combine tomatoes, onion, green onion, jalapenos, avocado, Anaheim peppers, and cilantro in a large bowl.  Add garlic salt (to taste) and lemon juice and toss gently.  Refrigerate until ready to serve.

Source: slightly adapted from a recipe from my friend, Pat Williams
Produce Used: Tomato, onion, green onion, jalapeno, avocado, Anaheim peppers, cilantro, lemon

Pao de Queijo (Brazilian Cheese Bread)

Every time I make these, I go to pull the recipe up on the blog and then I'm surprised when it's not posted here.  Then I pull the out of the oven and they are devoured so quickly I remember that I've never posted them because I can never keep them around long enough to snap a picture.  Luckily for you all, the biggest culprit of all (the husband) wasn't home yet when these came out of the oven so now they can finally make their appearance here!  These little puffs of cheesy deliciousness are a simplified version of a traditional Brazilian cheese bread.  They are super fast and easy, and also gluten free!  Plus everybody loves them.  We serve them to guests all the time and everybody always wants to know how to make them.  And now you know.  Lucky you.

Pao de Queijo (Brazilian Cheese Bread)

Number of Servings: 24 little rolls
Time to Prepare: 20 minutes

• 1 egg
• 1/2 cup milk
• 1/4 cup canola oil
• 1 cup tapioca flour
• 1/2 tsp kosher salt
• 1/4 cup grated Swiss cheese
• 1/4 cup grated sharp white Cheddar (you can play around with the cheeses--sub Monterey Jack, Parmesan, etc...just try what sounds good to you!)

Preheat oven to 400 degrees.  Grease a mini muffin tin (with 24 wells) with non-stick cooking spray and set aside.

In a blender, combine the egg, milk, oil, tapioca flour, and salt.  Blend until smooth.  Add the grated cheeses and pulse three times.  Immediately pour into the prepared muffin tin, filling each well about 2/3 full.

Bake for about 15 minutes, until puffed golden.  Allow to cool for a minute or two before removing from pan.  (Just a word to the wise, these are much better eaten fresh...not that it's ever an issue.)

Source: slightly adapted from Our Best Bites

Asian Roasted Carrots and Broccoli

I am always on the lookout for new ways to cook vegetables.  I like vegetables, but I get really bored of having them cooked the same old way all the time.  And you know, there just really aren't enough recipes out there for interesting and delicious side dishes (especially if you're looking for semi-healthy and/or relatively normal ingredients).  But these Asian roasted veggies really fit the bill.  A little bit different from your usual roasted vegetables, they get a rich depth of flavor from the rice vinegar and the sesame oil (two of my favorite flavors, incidentally).

Asian Roasted Carrots and Broccoli

Number of Servings: 4
Time to Prepare: 30 minutes

• 16 oz baby carrots
• 1 Tbsp olive oil (I used a garlic & chili flavored oil)
• 16 oz broccoli florets
• 3 cloves garlic, minced
• 2 Tbsp soy sauce
• 1 Tbsp brown sugar
• 2 tsp sesame oil
• 1 tsp rice vinegar
• 1/2 to 1 tsp sriracha
• sesame seeds

Preheat oven to 425.  Lightly grease a baking sheet with non-stick spray.  Spread the carrots in a single layer on the pan.  Drizzle with olive oil.  Bake for 12 minutes.  Stir in the broccoli and minced garlic.  Continue cooking for another 12 minutes, or until the vegetables are tender.

While the vegetables cook, whisk together the soy sauce, brown sugar, sesame oil, rice vinegar, and sriracha.  Once the vegetables are done, toss in the soy sauce mixture and sprinkle with sesame seeds.

Source: adapted from Damn Delicious
Produce Used: Carrots, broccoli, garlic

Mom's Hot Fudge Sauce

The best hot fudge sauce ever. But before I talk about that, let me tell you a story.  When my husband and I were first dating/engaged/just married, we worked at and managed an ice cream shop that will not be named.  It was such a blast (except the part about working every single Friday night...not such a blast) and we got to eat so much amazing ice cream.  So many good flavors, so little time.  It was definitely some of the best ice cream I will ever eat.  Sadly, their hot fudge sauce was not quite so good.  It was a little too bitter tasting--I guess they were trying to balance the sweetness of the ice cream?  But yeah, it just did not work for me.  On the other end of things, I have definitely tasted hot fudge sauces that are just way too sweet, especially when you're putting them on top of two big scoops of straight up sugar and fat.  This hot fudge sauce, on the other hand, has the perfect balance.  Sweet and rich, without being sickly sweet or over the top.  I think the evaporated milk is the real key to the creamy richness.  Just be warned, you will want to eat this with a spoon.  Sorry, not sorry.

Mom's Hot Fudge Sauce

Number of Servings: about 4 cups of sauce
Time to Prepare: 15 minutes

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 (12 oz) can evaporated milk
• 2 cups powdered sugar
• 1 tsp vanilla

Melt butter and chocolate and a medium saucepan over low heat.  Stir in evaporated milk and powdered sugar until smooth.  Increase the heat to medium and bring to a boil.  Cook for 8 minutes, until thick.  Remove from heat and stir in vanilla.

Source: my awesome mom

Thai Butternut Squash Soup

People really seem to love their orange vegetables with sugar added.  Sweet potatoes with marshmallows, carrots with honey, banana or butternut squash with brown sugar.  I don't know if it's just me, but I actually prefer my orange veggies to be savory.  I've tried several butternut squash soup recipes and they are always too sweet for my taste.  This soup, on the other hand, was refreshingly savory.  The kick of heat from the curry paste is a great departure from the usual syrupy sweetness of other soups and the subtle coconut flavor is a great touch.  And a side bonus, if you're into this sort of thing--replace the chicken broth with vegetable broth and you've got a vegetarian/vegan soup on your hands.

Thai Butternut Squash Soup

Number of Servings: 4
Time to Prepare: 55 minutes

• 18 oz peeled, seeded butternut squash, cut into 1" cubes
• olive oil
• kosher salt
• 1 small onion, diced
• 1 1/2 cups chicken broth
• 1 Tbsp red curry paste (if you're concerned about the spiciness start with less and add more to taste)
• 1 Tbsp lime juice
• 1 (13.5 oz) can coconut milk
• 1/4 cup sweetened, shredded coconut
• chopped cilantro

Preheat oven to 450 degrees.  Toss squash with olive oil and kosher salt.  Spread on a baking sheet and roast for about 35 minutes, until tender.

Heat 1 Tbsp olive oil in a saucepan over medium heat.  Add onion and saute until it just begins to brown.  Add the broth, roasted squash, and curry paste.  Bring to a boil, then reduce heat and simmer for 10 minutes.

Add the coconut milk and lime juice, then use an immersion blender to puree the soup until smooth.  Stir in the shredded coconut and serve garnished with a sprinkle of chopped cilantro.

Source: adapted from Everyday Reading
Produce Used: Butternut squash, onion, lime, coconut, cilantro

Steak and Blue Salad

You know how there are those foods that your parents ate that you always thought were gross, and then as an adult you realize you actually like them?  I think blue cheese is one of those "adult only" foods.  I always thought it was weird and gross, but I love it now, especially in salads.  And also with steak.  So steak and salad in one?  Perfect.  This salad has a little bit of everything--crunch from the french-fried onions, tang from the cheese, creaminess from the avocado, juiciness from the tomato.  It is a great main dish salad for all those meat lovers out there trying to lighten up their dinners.

Steak and Blue Salad

Number of Servings: 3
Time to Prepare: 20 minutes

• olive oil
• 8 oz steak (it's best if you let the steak sit at room temperature for about 20 minutes before cooking)
• kosher salt
• black pepper 
• 1 Tbsp butter
• dash of Worcestershire sauce
• 1 head Romaine lettuce, chopped
• 1 avocado, diced
• 1 medium tomato, diced
• 1-2 oz crumbled blue cheese
• 1/4 cup French fried onions
• cilantro ranch dressing (such as the one from this recipe)

Brush a cast iron skillet withe olive oil and put over high heat until hot.  Season the steak with salt and pepper, then place in the hot skillet.  Cook for 2 minutes, then flip and cook for 2 more minutes.  Once the top and bottom have been seared, use tongs to hold the steak up and sear the sides.  Turn the heat down and lay the steak down flat again.  Throw the butter and a dash or two of Worcestershire into the pan.  Reduce heat to medium and continue cooking, turning over every minute or so, until you reach the desired level of doneness (use a meat thermometer).  Remove to a heat and let rest for 5 minutes, then slice.

In a large serving bowl or in individual salad bowls, place the chopped lettuce.  Top with sliced steak, avocado, tomato, blue cheese, and French fried onions.  Drizzle with dressing and serve.

Source: inspired by the blue cheese in my fridge :)
Produce Used: Romaine, avocado, tomato

Sausage and Apple Stuffed Acorn Squash

Weather-wise, my favorite season is definitely spring.  Everything coming alive--buds, leaves, flowers.  Everything starts warming up and the world just seems like a happy place to be.  However, when it comes to food I think my favorite season is fall.  I love when all the winter squashes start showing up in stores...banana squash, butternut squash, spaghetti squash, pumpkin.  They're all so good and in so many ways.  And possibly my favorite thing is how long their shelf life is.  You can store them for weeks or even months, and effectively make the fall food season last just a bit longer.  This recipe is just one of many great winter squash recipes out there, but it's definitely a favorite.  The slight sweetness of the apple, combined with the savory sausage and sauteed veggies is the perfect combination to complement the squash.  It is just full of those classic fall flavors that I love!

Sausage and Apple Stuffed Acorn Squash

Number of Servings: 4-6
Time to Prepare: 1 hour 15 minutes

• 2-3 medium acorn squash (2 will be very full with stuffing, 3 will be a bit shallow)
• olive oil (I used a roasted garlic flavored olive oil)
• kosher salt
• freshly ground pepper
• 1 medium onion, diced
• 2 stalks of celery, chopped
• 1 tsp salt
• 1 tsp pepper
• 1/2 tsp dried rosemary
• 4 cloves garlic, minced
• 1/2 lb Italian sausage
• 1 apple, finely chopped
• 1 cup Panko breadcrumbs
• 1/2 cup plus 3 Tbsp Parmesan cheese

Preheat oven to 400 degrees.  Cut off the top and bottom of each squash (as needed) to create a flat base.  Be careful not to cut through to the center cavity.  Slice each squash in half and scrape out the seeds.  Place the squash halves on a baking sheet and drizzle with olive oil and season with kosher salt and ground pepper.  Roast for 40-50 minutes, until fork tender.

While squash is roasting, heat 1 Tbsp olive oil in a large saute pan over medium heat.  Add onion, celery, salt, pepper, and rosemary.  Cook until onions and celery begin to soften.  Add garlic and sausage and cook until sausage is browned.   Add apple and cook until slightly softened.  Mix in bread crumbs and 1/2 cup Parmesan.  Remove from heat.

Once squash has finished roasting, spoon the stuffing into each squash half.  Return to to the oven for 15 minutes.  Sprinkle the remaining Parmesan on top of the stuffing and cook for 5 more minutes, then serve.

Source: adapted from Tasty
Produce Used: Acorn squash, onion, celery, garlic, apple

Thyme-Cheese Bubble Loaf

Pull apart breads are a really fun addition to Thanksgiving dinner--the idea of family coming together around the table, hands reaching in and sharing from a communal plate.  This cheesy, bubbly loaf is just the ticket for Thanksgiving this year.  Kids love the fun bubble look of it and how easy it is to pull apart.  Adults love the savory herbs and the light cheesy flavor. 

Thyme-Cheese Bubble Loaf

Number of Servings: 1 loaf
Time to Prepare: 3 hours 15 minutes

• 1 package active dry yeast
• 1 tsp sugar
• 1 cup warm water
• 2 1/2 to 3 cups flour
• 1 tsp salt
• 2 Tbsp canola oil
• 1 cup shredded Monterey Jack cheese
• 5 Tbsp melted butter
• 1/4 cup chopped fresh parsley or 1 1/2 Tbsp dried parsley
• 3 tsp finely chopped fresh thyme or 1 tsp dried thyme leaves

Dissolve yeast and sugar in the water.  Let stand for about 5 minutes, until bubbly.

In the bowl of a stand mixer, combine 2 cups flour with the salt.  Stir in the yeast mixture and the oil.  Add more flour, a couple tablespoons at a time, until a soft dough forms.  Place in a large greased bowl and turn to coat.  Cover and let rise until doubled.

Punch down dough.  On a lightly floured surface, knead in the cheese until evenly distributed.  Cover and let rest for ten minutes.  Grease an 8 1/2 by 4 1/2 inch loaf pan and set aside.

Combine butter, parsley and thyme in a small bowl.  On a lightly floured surface, roll the dough out into an 8x6 inch rectangle.  Cut into 48 squares and shape each into a ball.  Roll in the melted butter and place in the prepared pan.  If there is any butter left at the end, you can drizzle it over the top.  Cover and let rise until doubled. 

Preheat oven to 375 degrees.  Bake for 35 to 40 minutes, until top is golden and loaf sounds hollow when tapped.  Immediately and carefully remove from pan.  Cool on a wire rack for about 30 minutes and serve warm.

Source: adapted from America's Favorite Brand Name Recipes cookbook
Produce Used: Parsley, thyme

Horchata

Horchata is a traditional Mexican drink made with ground rice.  If you've never had it before, it sounds pretty strange, but it is really delicious.  It is creamy yet light, slightly sweet, and has hints of cinnamon and vanilla.  It is a great drink to pair with spicy Latin foods because the creaminess helps cut the spice.  It does take some prep time, but hey, that just means one less thing you have to worry about during the crunch-time of cooking dinner!

Horchata

Number of Servings: 6
Time to Prepare: 4 1/2 to 7 1/2 hours

• 1 cup uncooked long grain white rice
• 3 cups hot water
• 3 cups milk (I prefer whole or 2%)
• 3/4 to 1 cup sugar
• 1/2 Tbsp vanilla
• 1/2 tsp cinnamon

Place rice in a blender.  Pulse five times.  Add hot water and blend for two minutes.  Let sit (outside the fridge) for three to six hours.  Pour through a fine mesh strainer and discard the rice fragments.  Blend again with the milk, 3/4 cup sugar, vanilla, and cinnamon.  Add more sugar to taste if needed.  Strain again.  Refrigerate for one hour, strain again and serve.  (If there is still some grittiness remaining, you can also strain it through cheesecloth.)

Source: adapted from AllRecipes

Teriyaki Meatballs

Sometimes my husband doesn't know what he likes.  Does anybody else experience this?  He think he doesn't like something, but then it turns out he does actually like it.  A lot.  When we were first married, he didn't think he liked flan or rice pudding, both things he is a huge fan of now.  The first time I made these teriyaki meatballs, he told me that he doesn't really like meatballs.  As if you can just not like meatballs as a general thing.  Often when I try a new recipe and he doesn't like it, I don't keep the recipe.  But sometimes I ignore him.  Sometimes I know better.  Sometimes I know it's a keeper.  And what do you know, the next time I made it, he loved it.  And he doesn't believe me when I remind him he said he didn't like it the first time.  Go figure.  How anybody could not like the savory richness of the meatballs juxtaposed with the sweet, tangy pineapple is beyond me.  But he wised up, so all is well with the world.

Teriyaki Meatballs

Number of Servings: 8
Time to Prepare: 35 minutes

• 1/2 cup soy sauce
• 1 3/4 cups water
• 1 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 cup brown sugar
• 2 Tbsp honey
• 1/2 cup cold water
• 3 Tbsp cornstarch
• 2 eggs
• 2/3 cup bread crumbs
• 1 tsp salt
• 1/4 tsp pepper
• 1 1/2 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• 3 Tbsp milk
• 2 lbs ground beef
• 2 Tbsp canola oil 
• 1-2 (20 oz) cans pineapple chunks, drained

In a small mixing bowl, whisk together soy sauce, 1 3/4 cups water, ground ginger, 1/2 tsp garlic powder, brown sugar, and honey.  In a ramekin or liquid measuring cup, combine the 1/2 cup cold water and the cornstarch and stir to dissolve the cornstarch.  Set both mixtures aside.

In a medium mixing bowl, combine the eggs, bread crumbs, salt, pepper, Worcestershire, 1/4 tsp garlic powder, and milk.  Mix well.  Add ground beef and mix until thoroughly combined.  Form into 1 to 1 1/2 inch meatballs.

In a large skillet, heat oil over medium heat.  Add the meatballs and brown on all sides (they do not need to be cooked through yet).  Pour the soy sauce mixture over the meatballs and gently turn them to coat in the sauce.  Heat the sauce until simmering and carefully stir in the cornstarch mixture (give it a quick little whisk first because some of the cornstarch will probably have settled).  Continue to simmer over medium heat for about 10-15 minutes, stirring occasionally, until the meatballs reach an internal temperature of 160 degrees.  During the last few minutes of cooking, stir in the drained pineapple chunks.  (Start with one can and add more per your preference.)  Serve over rice.

Source: adapted from Mel's Kitchen Cafe

Jello Braid

I majored in Family and Consumer Science Education, formerly known as Home Economics.  After graduating and working as a teacher, I quickly discovered I actually really dislike teaching.  I don't mind one-on-one tutoring type stuff, but I hate dealing with all the classroom management issues.  Luckily, all the cooking, sewing, interior design, child development, nutrition, and family finance classes come in very handy in normal life, especially as a stay-at-home mom.  In the very first foods class I took, the teacher demonstrated making this awesome jello braid and I have been making it ever since.  It has fruity sweetness swirled through a classic soft white bread.  It isn't sickeningly sweet so you can eat as much as you want (for better or for worse) and it is excellent toasted and buttered.

Jello Braid

Number of Servings: 2loaves
Time to Prepare: 2 hours 45 minutes

• 5-6 cups bread flour
• 3 T yeast
• 2 cups hot water (~120 degrees)
• 1/4 cup sugar
• 2 T shortening
• 2 t salt
• 1 (3 oz) package Jello, any flavor you want--get crazy!
• butter

Combine 2 cups flour with the yeast in the bowl of a stand mixer.  Add the water, sugar, shortening, and salt and mix thoroughly.  Add flour, 1/2 cup at a time, to make a soft dough.  Knead until smooth and elastic.  Cover and let rise until double.

Place the dough on a floured surface and divide in half.  Starting with one half, divide it into three equal pieces.  Roll each piece into a rectangle about 3" by 12".  Sprinkle half of the jello powder evenly over the three pieces, leaving a strip about 1/2" wide along one long edge of each rectangle.  Roll each rectangle from one long edge towards the edge the with non-powdered strip.  Pinch to seal.  Place the three ropes seam-side down next to each other and braid together.  Pinch the ends and roll under to seal.  Place on a lightly greased baking sheet.  Repeat with the other half of the dough.  Cover the loaves and let rise until double.

Bake at 375 degrees for 30-40 minutes.  Brush with butter and let cool.

Source: adapted from "Basic Food Preparation: A User's Guide" by Janet C. Stocks

Greek Pasta Salad

This is a quick, easy pasta salad that you can throw together during the day and you're ready to go at dinner time.  It is light enough to work as a side dish but hearty enough to use as a main dish too.  The herby, tangy dressing combines perfectly with the crunch of the bell pepper, the juiciness of the tomatoes, and the salty feta cheese.  We don't love cucumbers around here so I didn't put any in, but if they are your thing they'd be great thrown in here as well!

Greek Pasta Salad

Number of Servings: 6
Time to Prepare: 20  minutes

• 1/4 cup olive oil
• 3/4 tsp garlic powder
• 3/4 tsp oregano
• 3/4 tsp basil
• 1/2 tsp pepper
• 1/2 tsp salt
• 1/2 tsp onion powder
• 1/2 tsp Dijon mustard
• 1 Tbsp sugar
• 1/3 cup red wine vinegar
• 1/2 pound elbow macaroni
• 1 cup cooked, shredded chicken
• 1/2 green bell pepper, diced small
• 2 roma tomatoes, diced small
• 1/2 cup feta cheese crumbles

Whisk together olive oil, garlic powder, oregano, basil, pepper, salt, onion powder, Dijon, and sugar.  Drizzle in vinegar as you whisk until it is well combined.  Set aside.

Cook pasta to al dente and drain.  Drizzle with prepared dressing to taste (you probably won't use it all).  Stir in chicken, bell pepper, tomatoes, and feta.  Refrigerate.  Just before serving, add any additional dressing as needed.

Source: inspired by All Recipes
Produce Used: Bell pepper, tomato

Bacon Cheddar Scones

These cheesy, savory scones make a great addition to a Saturday brunch or a nice side with a hot bowl of soup.  Or just throw out a couple easy sides and make it a breakfast for dinner night.  Because why not, right?  These come together really quickly and easily so they're great for a busy weeknight--add in some fruit and scrambled eggs and you've got a full, delicious meal that nobody around here would complain about!

Bacon Cheddar Scones

Number of Servings: 8
Time to Prepare: 30 minutes

• 2 cups flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/2 cup butter, cut into chunks
• 3/4 cup buttermilk
• 1 cup shredded cheddar jack cheese
• 1/3 cup cooked and crumbled bacon (4-5 slices)
• 2-3 Tbsp thinly sliced green onion

Preheat oven to 425 degrees.  Line a baking sheet with parchment paper and set aside.

In a medium bowl, combine the flour, sugar, baking powder, garlic powder, and salt.  Add the butter and cut in with a pastry blender or two knives until you have coarse crumbs.

Stir in buttermilk, cheese, bacon, and green onion until the dough begins to come together.  Dump out onto a floured surface and knead a few times until it comes together completely.  Shape and pat into an 8" circle about 1" thick.  Cut into 8 wedges.

Place onto the prepared baking sheet and bake for 18-20 minutes, until lightly browned and firm to the touch.  Serve warm with butter.

Source: adapted from Damn Delicious
Produce Used: Green onion

Chicken Saag

I was very afraid of cooking saag for a long time. The first time we tried it, things did not go well.  I'm not entirely sure what happened...way too much spinach?  Not the right spices?  Whatever it was, that stuff was not good.  It took a couple years to recover from that, but then I got the guts to try again and found this recipe.  It is rich and creamy with just the right amount of spice.  It is loaded up with spinach but doesn't taste spinach-y (the best way to eat spinach if you ask me).  And honestly, it really impresses guests!

Chicken Saag

Number of Servings: 6
Time to Prepare: 1 hour 45 minutes

• 4 Tbsp canola oil, divided
• 3 to 4 chicken breasts, diced
• 1 to 1 1/2 pounds fresh spinach
• 1/4 cup water
• 2 large onions, minced
• 5 cloves garlic, minced
• 1 (1") piece fresh ginger, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 tsp ground coriander
• 1/4 tsp cayenne pepper
• 1/2 tsp turmeric
• 2 cardamom pods
• 1/4 tsp cloves
• 1 tsp salt
• 1 Tbsp water
• 1/4 cup milk
• 1 tsp garam masala
• 6 Tbsp sour cream
• 2 Tbsp butter

Heat 2 Tbsp oil in a large skillet over medium heat.  Cook the chicken until browned, then remove to a plate and set aside.

Place the spinach into a large pot with 1/4 cup of water.  Bring to a boil, cover, reduce heat and let steam for 5-10 minutes until completely wilted.  Dump the spinach and water into a blender and blend until mostly smooth, then set aside.

Heat the remaining 2 Tbsp of oil in the skillet over medium heat.  Add the onions, garlic, and ginger and cook, stirring frequently, until lightly browned (about 10 minutes).  Add the tomatoes, coriander, cayenne, turmeric, cardamom, cloves, and salt.  Stir in 1 Tbsp water and cook, stirring frequently, for 10 minutes.  Pour in the milk and stir to combine, then add back in the chicken pieces.  Bring to a light boil, reduce heat, cover, and simmer for about 20 minutes until the chicken is tender.

Stir the spinach and garam masala into the skillet and cook for 15 minutes.  Stir in sour cream and heat through.  Remove from heat and stir in butter.

Source: adapted from AllRecipes
Produce Used: Spinach, onion, garlic, ginger

Baked Sweet Potato Fries

Oh man how I love sweet potato fries.  The crispy outside, the soft inside...it's hard to beat that.  Of course there is the rather inconvenient mess and unhealthiness of deep frying.  That's where these delightful baked "fries" come in.  They have just a hint of smokiness from the paprika, which combines in perfect balance with the sweetness of the potatoes.

Baked Sweet Potato Fries

Number of Servings: 4-6
Time to Prepare: 35 minutes

• 2 lbs sweet potatoes, peeled and sliced into 1/4" strips
• olive oil
• 2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika

Preheat oven to 450 degrees.  Spray two baking sheets with non-stick cooking spray.

In a large bowl, toss sweet potatoes with just enough oil to coat.  Sprinkle with salt, pepper, garlic powder, and paprika.  Toss to coat evenly.  Spread in a single layer on the baking sheets.  Bake until tender, about 20 minutes, flipping them over halfway through and switching the pans.

Source: adapted from Food Network
Produce Used: Sweet potato

Mexican Haystacks

This is a variation on Hawaiian haystacks with more Latin flavors instead of tropical.  The cream cheese added into the meat gives it a little bit of creaminess, reminiscent of the creamy chicken gravy in Hawaiian haystacks.  The juicy bite of the tomato, the salty crunch of the corn chips, and the creamy zip of the sour cream all come together beautifully, finished off perfectly by the bright tang of the lime juice.  But the best part of all this?  It comes together in a flash.  You can everything prepped and ready to go in the amount of time it takes to cook your rice!

Mexican Haystacks

Number of Servings: 4-6
Time to Prepare: 20 minutes

• 1 lb ground beef
• 2-3 Tbsp homemade taco seasoning (I use this recipe) or 1 packet store bought
• 1/2 cup water
• 4 oz cream cheese
• 2 Tbsp water
• 1 cup canned black beans, rinsed and drained
• 3-4 cups cooked rice
• 1 cup frozen corn, thawed
• 1 cup shredded Monterey Jack cheese
• 1 large or 2 small tomatoes, diced
• 1 medium avocado, diced
• sour cream
• sliced green onion
• corn chips (aka Fritos)
• lime wedges

In a large skillet, brown beef until no longer pink.  Add taco seasoning and 1/2 cup water.  Cook for a few minutes, until the sauce has thickened.  Add the cream cheese, breaking it up and stirring until it melts.  Stir in the 2 Tbsp water and the black beans.

To serve, place a scoop of rice on a plate and top with the meat/black bean mixture.  Top with corn, cheese, tomatoes, and avocado.  Add a dollop of sour cream and sprinkle with green onion and corn chips.  Squeeze the juice from a lime wedge over everything.

Source: adapted from The Girl Who Ate Everything
Produce Used: Corn, tomato, avocado, green onion, lime

Tropical Fruit Salad

No cans here!  This tropical fruit salad is fresh and bright--perfect for pretending it's still summer.  A little bit sweet, and little bit tangy, and a lot a bit delicious.  Even my husband, the hater of all fruit salads with even a semblance of the "goop" factor, deemed this one a winner.  But don't take my word for it, go ahead, try it yourself!

Tropical Fruit Salad

Number of Servings: 4-5
Time to Prepare: 10 minutes

• 2 kiwi, sliced into thin half moons
• 1 mango, diced
• 1/2 large papaya, diced
• 1 cup diced fresh pineapple
• zest of 1 lime
• juice of 1/2 lime
• 1 tsp freshly grated ginger
• dash freshly grated nutmeg
• 1/3 cup honey-vanilla Greek yogurt (I use the Greek Gods brand)
• 1-2 Tbsp honey

Toss kiwi, mango, papaya, and pineapple in a medium bowl.  Add lime zest and juice, ginger, nutmeg, and yogurt.  Gently stir in honey to taste.  Serve immediately.

Source: Me!
Produce Used: Kiwi, mango, papaya, pineapple, lime, ginger

Roast Pork Tenderloin with Asian Glaze

I had a sad moment today when I realized that I do not have any pork tenderloin recipes posted on this blog.  I'm not even sure how this travesty has occurred because pork tenderloin is my favorite cut of meat to cook with and to eat.  It is a very juicy, tender cut of meat and is pretty easy to cook.  We don't eat a ton of pork or beef so it is kind of a splurge for us--which kind of makes it all the better in a way.  You know, like when you eat something all the time it becomes less special?  So pork tenderloin is my special, delicious meat treat.  This particular recipe is one of my favorites--the Asian marinade and glaze give it a bit of an unexpected flavor, a little sweet and a little spicy.  Plus it just looks really beautiful!

Roast Pork Tenderloin with Asian Glaze

Number of Servings: 4-6
Time to Prepare: 1 hour 15 minutes

• 3 Tbsp soy sauce, divided
• 3 Tbsp brown sugar, divided
• 1 Tbsp minced fresh ginger, divided
• 3 tsp sesame oil, divided
• 3 cloves garlic, minced, divided
• 1/2 tsp crushed red pepper, divided
• 2 pork tenderloins (about 1 pound each or 2 pounds total)
• 2 green onions, thinly sliced

 In a small bowl, whisk together 2 Tbsp soy sauce, 2 Tbsp brown sugar, 1/2 Tbsp ginger, 2 tsp sesame oil, 2 cloves garlic, and 1/4 tsp crushed red pepper.  Pour into a resealable plastic bag, add the pork tenderloins, and turn to coat.  Marinate for at least 30 minutes, up to 3 hours.

Preheat oven to 400 degrees.  Line a roasting pan with foil and spray with non-stick cooking spray.  Remove the tenderloins from the marinade and place in the roasting pan.  Drizzle about half the marinade over the pork and discard the rest.  Roast the pork for 15 minutes, then brush the tenderloins with the remaining glaze in the roasting pan.  Continue roasting until it reaches an internal temperature of 150 degrees, about 20 more minutes.  (The marinade will start to scorch, but don't worry--the pork will still be amazing.)  Transfer the pork to a cutting board and let rest 5 minutes.

Combine the remaining 1 Tbsp soy sauce, 1 Tbsp brown sugar, 1/2 Tbsp ginger, 1 tsp sesame oil, 1 clove garlic, and 1/4 tsp crushed red pepper in a small saucepan over high heat and bring to a boil. 

Cut the pork crosswise on a slight diagonal into thin slices.  Arrange on a platter and drizzle with the sauce, then sprinkle with the green onion, and serve.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, garlic, green onion

Thai Chicken Meatballs

This is supposed to be a healthier version of meatballs, using chicken instead of beef and whatnot, but don't worry--it doesn't taste health-foody.  My goal/desire in using chicken in this particular recipe is just because I like the flavor profile of the chicken with the other ingredients, not because I'm trying to be healthy.  (Though I guess it is a convenient side benefit...)  These meatballs, along with their scrumptious sauce, have a complex flavor with lot of depth and little kick of heat.  My favorite part, though, is the browned bit of the meatballs where they sat on the pan during baking.  If I were less lazy, I might turn them over partway through and brown the other side, but who wants to bother with that?

Thai Chicken Meatballs

Number of Servings: 4
Time to Prepare: 40 minutes

• 1 lb ground chicken
• 4 green onions, thinly sliced
• 1/4 cup chopped cilantro (plus more for garnish)
• 1 Tbsp fish sauce
• 2 Tbsp red curry paste, divided
• 1 cup breadcrumbs
• 1 egg
• kosher salt
• pepper
• 1 Tbsp sesame oil
• 1 (13.5 oz) can coconut milk
• 2 Tbsp peanut butter
• 1 Tbsp brown sugar
• pinch of red pepper flakes
• 2 tsp cornstarch
• 2 tsp cold water

Preheat oven to 375 degrees.  Lightly grease a baking sheet with non-stick cooking spray and set aside.

In a medium bowl, combine chicken, green onion, cilantro, fish sauce, 1 Tbsp curry paste, breadcrumbs, and egg.  Season with salt and pepper.  Mix well, then form into 1" balls (I used a small cookie scoop).  Place on the prepared baking sheet and bake for about 20-25 minutes--the internal temperature should be at least 165 degrees.

Heat the sesame oil in a medium saucepan over medium heat.  Add the remaining 1 Tbsp curry paste.  Cook and stir for 1-2 minutes.  Add the coconut milk, peanut butter, brown sugar, and red pepper flakes.  Turn heat up to medium-high.  Cook and stir until it comes to a boil.  Mix together cornstarch and cold water, then whisk into the sauce and continue boiling until it thickens.

Add the meatballs to the sauce and turn to coat.  Serve over rice, garnished with chopped cilantro.

Source: adapted from Jo Cooks
Produce Used: Green onion, cilantro

Crispy Dijon Smashed Potatoes

Mustard is a great thing.  A wonderful thing.  A thing there can never be too much of, in my opinion.  In fact I have six different kinds of mustard in my fridge right now.  So naturally I tend to love recipes that showcase mustard.  I've tried a handful of mustard potato recipes, but the roasting of the potatoes always seems to more or less kill the mustard flavor.  It was always so disappointing!  So when I came across this recipe and discovered that it did not, in fact, lose all its mustard flavor in cooking, I was thrilled.  The potatoes get a nice crispy outside and the whole grain mustard on top gives a particularly great burst of flavor.

Crispy Dijon Smashed Potatoes

Number of Servings: 4-6
Time to Prepare: 50 minutes

• 24 oz small red potatoes (if they are more than around 2" in diameter, I cut them in half)
• 2 Tbsp olive oil (I used a rosemary flavored oil)
• 2 Tbsp Dijon mustard
• 1 Tbsp whole grain mustard
• 4 cloves garlic, minced
• 2 tsp honey
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp kosher salt
• 1/8 tsp pepper

 Preheat oven to 425 degrees.  Lightly grease a baking sheet with cooking spray.

Cook the potatoes in a large pot of boiling water until tender, about 15 to 20 minutes.  Drain well.  Allow to cool slightly while you make the sauce.

In a small bowl, whisk together the olive oil, mustards, garlic, honey, thyme, rosemary, salt, and pepper.

Place the potatoes on the prepared baking sheet.  Using a potato masher, carefully flatten each potato, trying to keep them in one piece.  Brush the potatoes with the mustard mixture.

Bake for 18-20 minutes, or until golden brown and crisp.

Source: slightly adapted from Damn Delicious
Produce Used: Red potatoes, garlic

Raspberry Almond Cookie Bars

This little slices of fruity, buttery goodness are the answer to the question of what to make for dessert tonight.  Because that is always a question, right?  These come together so quickly and easily, I've made them twice in the last week.  You just mix up the dough in the stand mixer and use the same dough for top and bottom layers, with some raspberry preserves sandwiched in between.  No other parts to mix up, no other bowls to get dirty.  Not only that, but the buttery almond cookie combined with the sweet-tart raspberry has the perfect amount of softness and crunch, richness and lightness.  And it's just pretty!

Raspberry Almond Cookie Bars

Number of Servings: 16
Time to Prepare: 2 hours

• 2 1/4 cups flour
• 1/2 cup sugar
• 1/2 cup plus 2 Tbsp brown sugar
• 1 cup old fashioned oats
• 1 tsp kosher salt
• 1 cup butter, at room temperature, cut into chunks
• 1 egg, lightly beaten
• 1 1/2 tsp almond extract
• 3/4 cup raspberry preserves
• 1 Tbsp coarse Turbinado sugar

Preheat oven to 350 degrees.  Grease an 8x8 pan with non-stick cooking spray and set aside.

Combine flour, sugars, oats, salt, butter, egg, and almond extract in a stand mixer.  Mix until it comes together into a slightly crumbly dough.  Set aside about 2 cups of the dough and press the remaining dough into the prepared pan.  Spread the preserves on top (you can microwave it for a few seconds to help it spread more easily if needed), to about 1/4" from the edge all around.  Crumble the remaining dough on top of the preserves in an even layer.  Sprinkle with Turbinado sugar.

Bake for 40-50 minutes, until the top is golden brown.  Allow to cool for at least an hour, then cut into squares.

Source: Our Best Bites

Maple Mustard Chicken Thighs

Can I just have a big hurray for chicken thighs?  They are so juicy, tender, and delicious!  I grew up on chicken breast and never really ate dark meat.  To be honest, it kind of weirded me out.  Chicken is supposed to be white!  But my husband loves dark meat and a few years ago I started trying some different recipes with chicken thighs and discovered how amazing they are.  This recipe is one of my particular favorites.  The sweet, richness of the maple syrup combined with the spicy zip of the mustard makes for the most flavorful, juicy chicken you've ever had.

Maple Mustard Chicken Thighs

Number of Servings: 6
Time to Prepare: 2 hours 15 minutes

• 1/3 cup spicy brown mustard
• 1 Tbsp yellow mustard
• 1 Tbsp honey mustard
• 1/4 cup maple syrup
• 1 Tbsp finely minced onion
• 1 Tbsp apple cider vinegar
• 2 tsp soy sauce
• 1/2 tsp black pepper
• 3 cloves garlic, minced
• 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
• kosher salt
• chopped fresh parsley (optional)

In a small bowl, whisk together the mustards, maple syrup, onion, vinegar, soy sauce, pepper, and garlic.

Place the chicken in a large resealable plastic bag and pour half the marinade over it, reserving the other half for later.  Marinate in the fridge for 2-4 hours.

Remove the chicken from the bag and place on a broiler pan.  Sprinkle lightly with kosher salt.  Broil about 4 inches from the heat for approximately 5 minutes per side, until it reaches an internal temperature of 165 degrees.  Drizzle with reserved sauce and sprinkle with chopped parsley (if desired).

Source: adapted from Our Best Bites
Produce Used: Onion, garlic, parsley

Fresh Herb and Garlic Butter

There's nothing like the fragrant aroma of fresh herbs.  Combine that with the rich creaminess of butter and you have a recipe you'll want to eat straight up with a spoon.  Spread it on some warm, homemade bread and you literally won't be able to stop eating it.  At least if you're anything like me, you won't.  I cannot get enough of this stuff. The raw garlic will get pretty strong after a few days so make sure you don't keep it around for too long (not that it should be a problem...)

Fresh Herb and Garlic Butter

Number of Servings: 1/2 cup
Time to Prepare: 5 minutes

• 1/2 cup butter, softened
• 1/4 tsp minced fresh thyme
• 3/4 tsp minced fresh oregano
• 1/2 tsp minced fresh rosemary
• 1 clove garlic, minced
• 1 tsp minced green onion (green part only)

Combine all ingredients in a small bowl.  Beat with electric mixer until thoroughly combined.

Source: Me
Produce Used: Thyme, oregano, rosemary, garlic, green onion

Chili Lime Chicken with Strawberry Avocado Salsa

I love recipes that use ingredients in an unexpected way, especially strawberries (like the Strawberry Balsamic Bacon Pizza from several months ago) so when I saw this recipe I knew it was right up my alley.  And it certainly did not disappoint.  The chicken has a great subtle spice to it and the sweet yet smoky salsa complements it perfectly.  It is a great end of summer meal with bright flavors that really wake up your palate.

Chili Lime Chicken with Strawberry Avocado Salsa

Number of Servings: 4
Time to Prepare: 4 hours 25 minutes

• 2 Tbsp lime juice
• 1 Tbsp olive oil
• 1 Tbsp honey
• 2-3 cloves garlic, minced
• 1 tsp chili powder
• 1/2 tsp salt
• 4 chicken breasts

• 8 oz strawberries, diced
• 1/2 avocado, diced
• 2 green onions, thinly sliced (green and white parts)
• 2 Tbsp chopped, fresh cilantro 
• 1 Tbsp lime juice
• 1/4 tsp chili powder
• 1/4 tsp cumin
• kosher salt
• black pepper

Whisk together the lime juice, olive oil, honey, garlic, chili powder, and 1/2 tsp salt.  Place the chicken in a large resealable plastic bag.  Pour the marinade over it and turn to coat (there won't be a ton of marinade, but it will be enough).  Marinate in the fridge for 4 to 8 hours, turning once or twice during the marinade time.

Place the chicken on a broiler pan and broil about 4" from the heat for about 8 minutes per side, until it reaches 165 degrees in the middle.  Remove the chicken to a plate and tent with foil for 5 minutes while you toss together the salsa.

For the salsa, combine the strawberries, avocado, green onion, cilantro, lime juice, chili powder, and cumin in a small mixing bowl.  Season to taste with kosher salt and black pepper.  Serve over the chicken.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Lime, garlic, strawberries, avocado, green onion, cilantro

Chopped Cashew Chicken Salad

It is always nice to have a few quick, no-cooking-required, refreshing meals ready to pull out in the summertime.  And if they happen to be hearty and delicious in addition to that?  Well nobody is going to complain about that.  This salad is loaded up with healthy veggies, but you won't feel like you're eating health food (always a nice bonus).  Add in the protein from the lean chicken and the good oils from the nuts and you have one fully loaded salad.  Also, the sesame oil in both the dressing and on the chicken give it a great depth of flavor that you will not want to miss!

Chopped Cashew Chicken Salad

Number of Servings: 6
Time to Prepare: 20 minutes

• 1/2 cup roasted, salted cashews
• 1 Tbsp chopped fresh ginger
• 2 Tbsp chopped fresh cilantro
• 2 Tbsp chopped shallots
• 2 Tbsp rice vinegar
• 1 Tbsp fresh lime juice
• 2 Tbsp soy sauce
• 1 Tbsp sesame oil
• 3 cloves garlic
• 1 tsp honey
• 2 Tbsp canola oil
• 1/8-1/4 tsp black pepper

• 3-4 cups cooked, shredded chicken (I get a rotisserie chicken from Costco) 
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• 4-5 cups shredded Napa cabbage
• 3 cups chopped romaine lettuce
• 1 cup roughly chopped snow peas
• 1 cup chopped carrots
• 2 green onions, thinly sliced (white and green parts)
• 1/2 cup chopped fresh cilantro
• 1/2-1 cup roasted, salted cashews

 For the dressing, chop the 1/2 cup cashews in a blender or food processor until finely ground.  Add the ginger, cilantro, shallots, vinegar, lime juice, 2 Tbsp soy sauce, 1 Tbsp sesame oil, garlic, honey, canola oil, and pepper.  Blend until mostly smooth.  Set aside.

Toss the chicken with 1 Tbsp soy sauce and 1 Tbsp sesame oil.

In a large bowl, combine the cabbage and lettuce.  Top with the snow peas, carrots, green onion, cilantro, and chicken.  Just before serving, toss the salad in the dressing and sprinkle the cashews on top.  (You can toss the whole salad with all the dressing, or just part at a time if you want to save some for leftovers.)

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Ginger, cilantro, shallots, lime, garlic, Napa cabbage, romaine, snow peas, carrots, green onion

Berry Blue Salad

Have you ever been to Zupas?  It's a little soup/salad/sandwich chain mostly in the west and I adore it.  When I go back to Utah in the summers I always try to find a time to go, usually with my mom and sisters.  They have a ton of great menu items, but one of my favorites is the Nuts about Berries Salad.  When I came back from Utah a few weeks ago, my husband had stocked the fridge and pantry with all sorts of goodies, including a bunch of berries.  They inspired me to make my own version of Zupa's salad and it turned out delicious.  The sweet juiciness of the berries combined with the creamy tang of the blue cheese is all brought together by the homemade poppy seed dressing.

Berry Blue Salad

Number of Servings: 4
Time to Prepare: 10 minutes

• 1/3 cup slivered almonds
• 1 Tbsp sugar
• 1/4 tsp cinnamon
• pinch of kosher salt

• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp ground dry mustard
• 1/2 tsp onion powder
• 3 Tbsp red wine vinegar
• 6 Tbsp canola oil
• 1/2 tsp poppy seeds

• 1/2 cup blackberries
• 1/2 cup blueberries
• 1/2 cup raspberries
• 1/2 cup sliced strawberries
• 1-2 oz blue cheese
• 1 head romaine or leaf lettuce

Combine almonds, sugar, cinnamon, and kosher salt in small saute pan over medium low heat.  Cook and stir until the sugar is melted and almonds are lightly toasted.  Set aside to cool.

In a small bowl, whisk together sugar, salt, ground dry mustard, and onion powder.  Whisk in vinegar and oil until blended.  Stir in poppy seeds.

Place lettuce in a large bowl.  Top with berries, blue cheese, and cinnamon almonds.  Serve with poppy seed dressing.

Source: inspired by Cafe Zupas Nuts about Berries salad
Produce Used: Blackberries, blueberries, raspberries, strawberries, romaine, leaf lettuce

Rosemary Swordfish

The first time I had swordfish was in New Orleans (don't even get me started on the awesome food you can find in New Orleans...) when I was pregnant with my first son.  Of course I thought about/realized/remembered later that you're not supposed to eat swordfish while pregnant.  Whoops!  But no worries, son #1 turned out just fine so everything is ok.  More than ok because swordfish is delicious and I'm so glad I was introduced to it.  It is a dense but moist, meaty fish with a nice mild flavor.  Just make sure you keep an eye on that internal temperature--if overcooked it can get heavy and dry--but cooked to the correct temperature it is heavenly.

Rosemary Swordfish

Number of Servings: 4
Time to Prepare: 1 hour 15 minutes

• zest and juice of 1 lemon
• 2 Tbsp olive oil (I used a rosemary-flavored oil)
• 5 cloves garlic, minced
• 1 Tbsp minced fresh rosemary
• 1/2 tsp salt
• 1/2 tsp pepper
• 4 (5 oz) swordfish steaks

Combine the lemon zest and juice, olive oil, garlic, rosemary, salt, and pepper in a large resealable plastic bag.  Add the swordfish and turn to coat.  Marinate in the fridge for one hour.

Remove the fish from the bag and discard the remaining marinade.  Place fish on a broiler pan and broil about 4" from the heat for about 5 minutes per side, until it reaches an internal temperature of 125 degrees.  Remove the skin before serving.

Source: adapted from Taste of Home
Produce Used: Lemon, garlic, rosemary

Grilled Cheesy Chicken Wraps

These wraps are honestly a bit surprising.  They seem so unassuming at first, but once you take a bite your taste buds are hit with a surprisingly complex combination of flavors.  The inside has a sort of modified chicken salad with a kick of spice to it that brings the perfect depth of flavor to the creamy and crunchy filling.  Wrap it all in cheese and toast it up in a skillet and you've got a winning meal.  Of course it doesn't hurt that the whole thing takes about 10 minutes to put together (assuming you already have cooked chicken on hand).

Grilled Cheesy Chicken Wraps

Number of Servings: 4
Time to Prepare: 10 minutes

• 1/3 cup mayonnaise
• 1/4 cup chopped cilantro
• 3 green onions, thinly sliced
• 2 ribs celery, finely diced
• 2 Tbsp sour cream
• 1 Tbsp salsa
• 1 tsp sriracha
• 3 cups cooked, shredded or small-diced chicken
• 2 cups shredded Cheddar cheese
• 4 (12") flour tortillas

Stir together the mayonnaise, cilantro, green onion, celery, sour cream, salsa, and sriracha in a medium mixing bowl.  Add chicken and toss to coat.

Sprinkle the cheese over the tortillas, leaving a 1/2" border around the edges.  Arrange chicken mixture down the center of each tortilla.  Fold sides over the chicken mixture and press to flatten slightly.

Heat a large non-stick frying pan over medium heat.  Spray wraps with non-stick cooking spray on both sides and place two wraps, seam side down, in the pan and cook until golden brown, about 2-3 minutes per side.  

Source: adapted from Mel's Kitchen Cafe
Produce Used: Cilantro, green onion, celery

Broccoli with Mushrooms

Sometimes I get bored with the same old vegetable sides that we always have and I try to change things up.  I'll search the internet to try to find something new, or I'll just look in the fridge or pantry for some inspiration and throw something together.  Not gonna lie--sometimes they turn out well and sometimes they do not.  I've never made anything awful or inedible, but there are definitely creations that do not inspire repeated attempts.  This broccoli, however, is not one of those.  This is one of the winners.  I honestly kind of thought it was a fluke the first time, but I keep making it and it keeps tasting great so it is definitely a keeper!  The simple seasonings help the dish have a classic feel while the white wine gives it a subtle complexity that belies the recipes simplicity.

Broccoli with Mushrooms

Number of Servings: 4-6
Time to Prepare: 15 minutes

• 3 Tbsp butter
• 4 cloves garlic, minced
• 1 lb sliced mushrooms
• 1/2 tsp dried thyme
• kosher salt
• black pepper
• 3 Tbsp white wine
• 6 cups steamed broccoli

Heat butter in a large skillet over medium high heat.  Add garlic and cook, stirring frequently for 2-3 minutes.  Add the mushrooms and cook for a few more minutes.  As the mushrooms begin to soften, add thyme and season generously with salt and pepper.  Continue cooking until most of the liquid has been cooked out of the mushrooms.  Add the white wine, cooking and stirring until the mushrooms are browned.  Stir in the steamed broccoli and serve warm.

Source: myself
Produce Used: Garlic, mushrooms, broccoli

Buttermilk Seed Rolls (a.k.a. District 11 Bread)

If you've read the Hunger Games, you probably remember District 11 bread.  It is one of the few specific foods I remember being described in the books (if you don't recall precisely, it is described as a dark, crescent-shaped roll dotted with seeds).  I don't know if this roll is exactly how Suzanne Collins envisioned the District 11 bread, but it seems pretty spot on for me.  It is completed loaded with crunchy seeds, inside and out, and has a soft, slightly buttery, yet hearty texture.

Buttermilk Seeds Rolls (District 11 Bread)

Number of Servings: 24 rolls
Time to Prepare: 2 hours 30 minutes

• 3/4 cup warm water
• 1 Tbsp sugar
• 1 Tbsp active dry yeast
• 3 1/2 Tbsp unsalted, shelled sunflower seeds, divided
• 3 1/2 Tbsp flax seeds, divided
• 3 1/2 Tbsp sesame seeds, divided
• 2 Tbsp poppy seeds, divided
• 1 Tbsp chia seeds
• 1 1/2 cups buttermilk
• 2 Tbsp melted butter
• 3 Tbsp honey
• 2 tsp salt
• 3 cups wheat flour
• 2 Tbsp vital wheat gluten
• 2-3 cups bread flour
• 1/4 cup softened butter
• 1 egg white
• 1 Tbsp cold water
• 2 Tbsp rolled oats

In a liquid measuring cup, combine the warm water, sugar, and yeast.  Stir to combine and let sit until foamy, about 5 minutes.

While the yeast is proofing, put 2 Tbsp sunflower seeds in a small skillet over medium heat and toast for 2 minutes.  Add 2 Tbsp flax seeds, 2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and the chia seeds and toast for another minute.

In the bowl of a stand mixer, combine the buttermilk, melted butter, honey, salt.  Add the yeast mixture and stir to combine.

In a separate bowl, combine the wheat flour, gluten, and toasted seeds.  Add to the stand mixer and mix well.  Add the bread flour, 1/2 cup at a time, until a soft dough forms.  Knead in the mixer for 5 minutes (or by hand for 10 minutes).  Place in a greased bowl, turn to coat, and allow to rise until doubled.

Whisk the egg white and cold water in a small bowl.  In another small bowl, combine 1 1/2 Tbsp sunflower seeds, 1 1/2 Tbsp flax seeds, 1 1/2 Tbsp sesame seeds, 1 Tbsp poppy seeds, and rolled oats.

Turn dough out onto a floured surface and divide into 3 balls.  Roll each ball into a circle about 10" to 12" in diameter.  Spread each round with softened butter and cut into 8 equal wedges.  Starting with the wide end of each wedge, roll tightly to the point and pinch to seal.  Turn the ends to form a slight crescent shape. 

Dip the non-seam side into the egg mixture and then into the seeds.  Place on greased baking sheets (I do three sheets of eight per sheet), cover, and let rise until doubled.

Preheat oven to 375 degrees.  Bake for 11-12 minutes, until golden brown on top.

Source: adapted from Our Best Bites

Easy Black Bean and Rice Soup

This is one of my favorite go-to recipes for quick weeknight dinners.  It is fast, easy, and requires a minimum of ingredients, things that are mostly easy to keep on hand.  Despite the simple ingredients, the flavor is rich and delightful.  You can get some pretty colors going on with the toppings you choose, and they add some nice varieties of texture as well.  Plus, you can let everyone add their own toppings to their liking.

Easy Black Bean and Rice Soup

Number of Servings: 6
Time to Prepare: 20 minutes

• 2 to 2 1/2 (15 oz) cans black beans, undrained
• 3 cups water
• 1/2 cup chopped onion
• 1 (0.7 oz) package Italian dressing mix
• 1 1/2 cup instant brown rice, uncooked
• sour cream
• diced tomatoes
• diced red bell pepper
• sliced green onion
• chopped cilantro
• crushed tortilla chips

In a blender, puree 1 1/2 cans of the black beans (including liquid) until smooth.  Pour into a large saucepan.  Add remaining beans, water, onion, and Italian dressing mix.  Stir to combine and bring to a boil over medium-high heat.  Stir in rice.  Cover and simmer over low heat for 5 minutes.  Stir and serve with desired toppings.

Source: adapted from Kraftrecipes.com
Produce Used: Onion, tomato, red bell pepper, green onion, cilantro

Southwestern Pasta Salad

An edit on an old post.  I have made some minor adjustments to this recipe (and also took a slightly better picture) so it seemed time to update this post!  It is a great salad for a hot summer day.  With the chicken and beans in it, it's hearty enough for a main dish yet the corn and peppers give it a bright crunch.  The added seasonings give it a hint of smoky spiciness that will make your mouth happy.

Southwestern Pasta Salad (formerly known as Summer Pasta Salad)

Number of servings: 12
Time to Prepare: 20 minutes

• 16 ounces bow tie pasta, cooked al dente
• 4 cooked chicken breasts, diced small
• 1 can black beans, rinsed
• 2 cups frozen corn (rinsed in cool water to thaw)
• 2 bell peppers, diced (I like to use at least one red one for color)
• 1 bunch green onions, sliced
• 1 package Ranch dressing mix
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper
• 1/2 cup olive oil
• 1/2 cup rice vinegar

Combine pasta, chicken, beans, corn, bell pepper, and green onion.  Refrigerate until ready to serve.  Immediately before serving, combine ranch dressing mix, seasonings, olive oil, and vinegar and toss with salad to coat.

Source: adapted from a recipe given to me by a coworker, Terri
Produce Used: Corn, bell pepper, green onion 

Corn & Black Bean Quinoa Salad

There are so many things I love about this salad, it's difficult to choose a favorite.  But choose I will...my favorite thing is that all the ingredients are things I generally have on hand.   Everything besides cilantro I basically always have and cilantro is something we buy practically every week so it's a rare occasion when I don't have that too.  That being said, don't start thinking it's only mediocre in the flavor department.  It is a nice, hearty salad with a savory, slightly tangy and spicy dressing that really brings everything together.  It is incredibly delicious when it's warm, but also heavenly when it's cold--making it great for a hot summer day.

Corn & Black Bean Quinoa Salad

Number of Servings: 6
Time to Prepare: 40 minutes

• 1 Tbsp olive oil
• 1 medium onion, chopped
• 3-4 cloves garlic, minced
• 3/4 cup uncooked quinoa
• 1 1/2 cups chicken broth
• 1 tsp cumin
• 1/8 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup frozen corn
• 2 (15 oz) cans black beans, rinsed and drained
• 1/2 cup chopped cilantro

Heat the olive oil in a medium pot over medium heat.  When hot, add onions and saute for 7-8 minutes, stirring occasionally, until the onions just being to brown.  Add the garlic and stir for a minute or two, until fragrant.

Add the quinoa and cover with the broth.  Stir in cumin, cayenne, salt, and pepper and bring to a boil.  Cover, reduce heat, and simmer for about 20 minutes, until the liquid is absorbed.  

Stir in the frozen corn and the black beans.  Cover and let sit off the heat for 5-6 minutes, until the corn and beans are heated through.  Stir in the cilantro.  Serve warm or chilled.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion, garlic, corn, cilantro

Hazelnut Pudding Parfait

I am a huge dessert lover.  It's all I can do to stop myself from making some sort of baked good everyday.  And then of course on the days I don't, I'm scrounging around the kitchen trying to find any sort of treat I can stuff in my face after the kids go to bed.  Which makes me wish I had made some sort of baked good.  Of course now that summer is here I am much less inclined to want to turn the oven on so I have to come up with non-baked desserts to satisfy my pesky little sweet tooth.  Enter this delightful pudding parfait.  The hazelnut is a perfect summer flavor, in my opinion.  It isn't too heavy or strong, and it pairs really nicely with fresh fruit and chocolate.  The creamy homemade pudding and the bright fruit flavor of this dessert are really perfect for a hot summer evening.

Hazelnut Pudding Parfait

Number of Servings: 4-6
Time to Prepare: 4 hours 20 minutes

• 3/4 cup sugar
• 5 Tbsp cornstarch
• 1/2 tsp salt
• 3 cups milk
• 2 egg yolks
• 2 Tbsp butter
• 2 tsp hazelnut extract
• 1/2 cup heavy cream
• 2-3 Tbsp powdered sugar
• 1/2 tsp hazelnut extract
•  12 Oreos, crushed
• 2 bananas, sliced
• 1 lb strawberries, sliced

Combine sugar, cornstarch, and salt in a medium saucepan.  Add milk and stir until smooth.  Cook over medium heat, stirring constantly, until it reaches a gentle boil.  Remove from heat.

Stir egg yolks just until blended.  Add a small amount of the hot milk mixture to the egg yolks, stirring quickly and constantly.  Slowly whisk the egg yolk mixture into the saucepan, again stirring quickly and constantly.  Return to a gentle boil and cook for 1 minute.  Remove from heat and stir in butter and 2 tsp hazelnut extract.

Pour pudding into a glass or plastic bowl and cover with plastic wrap, lightly pressing the plastic wrap directly against the surface of the pudding to prevent a skin from forming.  Chill until completely cooled, about 4 hours.

Once the pudding is cooled, whip the cream until soft peaks form.  Add the powdered sugar and hazelnut extract and continue whipping until firm peaks form.

Spoon the pudding into serving dishes.  Spread Oreo crumbs over the top, then add the sliced bananas and strawberries.  Top with a dollop of the hazelnut whipped cream.

Produce Used: Bananas, strawberries
Source: Me