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