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

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

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

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

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

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

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

Cilantro Lime Fish Tacos

I've tried a few fish taco recipes lately and had some disappointing dinners, but this one is a definite winner.  It really hit the spot and had the perfect balance of spiciness, creaminess, and crunch.  They are a bright, fresh, healthy bite that's just perfect for summer.  And the best part is that it comes together so quickly!  I made these this past week on a day where I had a lot of different things going on--family in town, a (surprisingly lengthy) school tour to attend, some shopping to do, and post-guest house cleaning.  By the time 5:00 rolled around, I just wanted to sit on the couch for a while.  Thanks to this great recipe, I got to do that and still have dinner on the table by 6:00.  It was awesome!

Cilantro Lime Fish Tacos

Number of Servings: 3-4
Time to Prepare: 20 minutes

• 1 tsp olive oil
• 1 small red onion, diced small
• 5 cloves garlic, minced
• 2 small jalapenos, finely chopped
• 2 medium tomatoes, diced
• 1/4 cup lime juice
• 1 pound cod (or similar white fish)
• kosher salt and black pepper to taste
• 1/4 cup chopped cilantro
• 8 corn tortillas
• 1 avocado, sliced
• 1 stalk celery, cut into thin matchsticks about 1.5" in length

In a large, non-stick skillet heat the oil over medium heat.  Add the onions and saute, stirring occasionally until the onion just begin to brown on the edges, about 7 minutes.   Add the garlic and cook for 30 seconds.  Add the jalapeno, tomato, and lime juice and heat through. 

Add the fish and cook over medium-high heat for about 5 minutes.  As it begins to turn opaque, break it up into bite-size chunks.  Once the fish is cooked through and the the liquid is somewhat reduced, season with salt and pepper to taste and stir in the cilantro.

In a small, dry frying pan, heat the the tortillas over medium heat for a couple minutes on each side to warm them.  Scoop some of the fish mixture into the tortillas and top with avocado and celery.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Red onion, garlic, jalapeno, tomato, lime, cilantro, avocado, celery

Coconut Curried Lentils

Do you eat lentils much?  You should!  They are high in protein, low in fat, and loaded with all sorts of vitamins and minerals.  Also, they're cheap and pretty shelf-stable so they are easy to keep on hand.  This recipe for curried lentils really makes them special, too.  It has a great earthy flavor to it, with a kick of brightness from the lemon and a hint of sweetness from the shredded coconut.  Also, it's vegetarian so if that's your thing (or the thing of somebody you're cooking for), this is a good, delicious way to get in that protein. 

Coconut Curried Lentils

Time to Prepare: 1 hour 20 minutes
Number of Servings: 8

• 2 cups dried lentils
• 1/4 cup coconut oil (or canola oil)
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 1 1/2 Tbsp freshly grated ginger
• 2 tsp mustard seeds
• 1 tsp turmeric
• 1/4 tsp cayenne pepper
• 2 cups diced tomatoes (can use canned or fresh)
• 1 (13.5 oz) can coconut milk
• 2 Tbsp lemon juice
• kosher salt
• black pepper
• 1/2 cup sweetened shredded coconut
• 3-4 Tbsp chopped cilantro

Rinse lentils and bring to a boil in a large pot of water.  Reduce to a simmer and cook, uncovered until tender, about 30 minutes (cooking time may vary depending on which type of lentils you use).

Meanwhile, heat the oil over medium heat in another large pot.  Add the onion and cook, stirring frequently, until soft and golden, about 15 minutes.  Reduce the heat if they are browning too quickly.  Stir in the garlic and ginger and cook for 1 minute.  Add the mustard seeds, turmeric, and cayenne and cook for another 2 minutes or until fragrant (the mustard seeds may start to pop so just watch out for that).

Stir in the tomatoes and coconut milk, reduce heat to low, and simmer until the lentils are done cooking.  Add lentils to the sauce and stir well to combine.  Simmer for 10-15 minutes to thicken.  Stir in lemon juice and season with salt and pepper to taste (start with about 1 tsp and go from there).

While the lentils simmer, put the coconut in a small saute pan over medium-low heat and toast, stirring frequently, until golden brown.

Serve the lentils over rice, sprinkled with toasted coconut and chopped cilantro.

Source: adapted from Foodess
Produce Used: Onion, garlic, ginger, tomato, lemon, coconut, cilantro

Strawberry Balsamic Bacon Pizza

Ok, I know this sounds weird, but stick with me.  Admittedly, I am not the biggest lover of traditional pizza, but this pizza, I absolutely adore.  The sweet-spicy sauce is a perfect complement to the savory chicken, the salty bacon, and the juicy strawberries.  This is a great summer pizza--when we starting being able to get strawberries at a decent price again, I knew right away I needed to make this pizza again.  Now, I do prefer my pizza with really thin crust so the cooking time and everything is based on that, but obviously feel free to do thicker crust and adjust accordingly.

Strawberry Balsamic Bacon Pizza

Time to Prepare: 45 minutes (when using already prepared pizza dough)
Number of Servings: 4 (two 10-12" thin crust pizzas)

• 2 Tbsp balsamic vinegar
• 1/4 cup strawberry jam
• 1/2 tsp sriracha
• 1 ball of pizza dough (I used half of this recipe)
• 1 cup cooked, chopped chicken
• 4 slices bacon, cooked and crumbled
• 1/2 cup thinly sliced red onion
• 4 oz shredded mozzarella cheese
• 1 oz freshly grated Parmesan
• 2-3 Tbsp minced cilantro
• 1/2 cup slivered strawberries

Heat the balsamic vinegar in a small saucepan over medium-high heat.  Bring to a boil, reduce heat to simmer, and let cook until reduced by about half (around 4 minutes).  Whisk the strawberry jam and the sriracha into the balsamic reduction and set aside.

Move your oven rack to the lowest position, place your pizza stone on hit and heat your oven to 500 degrees.  You want the pizza stone to be in there for about 30 minutes so it gets nice and hot. 

Divide your dough into two pieces.  Roll one piece out into a circle about 10-12" in diameter.  Spread half the sauce over the crust.  Top with half the chicken, bacon, red onion, cheeses, cilantro, and strawberries.  Transfer the pizza to the stone and bake until the cheese is bubbly and the crust is browned, about 10 minutes.  Repeat with remaining dough ball, sauce, and toppings.

Produce Used: Red onion, cilantro, strawberries
Source: slightly adapted from Annie's Eats

Pork Salad or Pork Burritos

If you've heard of Cafe Rio then you probably know somebody who has a copycat version of their pork salad (or you have one yourself).  But just in case you don't have one or access to one, here is mine.  This is one of go-to meals for guests.  It's pretty easy to get prepped mostly in advance and it lets people personalize their own a bit.  Once I have all the parts made, I just set everything out and let everybody assemble their own--that way they can do a salad or a burrito, they can decide which things they want and how much of each, etc.  You will have extra pork and extra salad dressing leftover...save that.  I have another great recipe for you coming soon.

Pork Salad or Pork Burritos

Time to Prepare: 10 hours
Number of Servings: 6-8

Pork

• 4-6 lb pork roast
• water
• 2 cups brown sugar
• 1 (10 oz) can red enchilada sauce
• 1 (12 oz) can Coca Cola

Pico de Gallo

• 4-5 Roma tomatoes, diced
• 5 green onions, sliced (green and white parts)
• 2 cloves garlic, minced
• 1 Tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 jalapeno, finely diced
• kosher salt to taste

Cilantro Ranch

• 1/4 cup Herdez green salsa
• 1 cup buttermilk
• 3/4 cup mayo
• 2 Tbsp Ranch dressing mix
• 2 cloves garlic
• 1/2 bunch cilantro

 Green Chili Cilantro Rice

• 1 cup water, divided
• 1 (4.5 oz) can chopped green chilies
• 1/2 medium onion, roughly chopped
• 2 cloves garlic
• 1/4 cup packed cilantro
• 1 Tbsp olive oil
• 1 cup rice
• 1 cup chicken broth
• 1 Tbsp butter

Salad/Burritos

• Flour tortillas
• Chopped romaine lettuce
• Shredded cheese (I like Monterrey Jack or Colby Jack)
• Canned black beans or pinto beans, rinsed and drained
• Tortilla strips or chips
• Lime slices

For the pork, place the roast in a crock pot and cover with water.  Cook on low for 6-8 hours.  About 2 hours before eating, remove from crock pot and shred.  Dump out the water.  Combine the brown sugar, enchilada sauce, and Coca Cola in the crock pot and stir until well mixed.  Place the shredded pork back into the crock pot with the sauce and keep on low until ready to serve.  Use a slotted spoon to serve it so you don't get too much liquid on your salad/burrito.

While the pork cooks, you can make the pico de gallo and dressing, as well as shred the cheese, chop the lettuce, prep the beans, slice the limes, etc.

For the pico de gallo, combine all ingredients in a small mixing bowl.  Cover and refrigerate until ready to serve (it is better if it has a few hours to sit and really let the flavors meld).

For the dressing, combine all ingredients in a blender and blend until smooth.  Refrigerate.

About 30 minutes before you want to eat, start the rice (everything else can pretty much be ready at this point).  In a blender, combine 1/2 cup water, chopped green chilies, onion, garlic, and cilantro and blend until smooth.  Set aside.  In a medium saucepan, heat oil over medium heat.  Add rice, cooking and stirring for one minute.  Stir in green chili mixture, chicken broth, and remaining 1/2 cup water.  Drop in butter.  Bring to a boil.  Cover and reduce heat to a simmer.  Cook for 20-25 minutes, until the liquid has been absorbed.  Remove from heat and let sit, still covered, for 5 minutes.

Set out all ingredients and let everybody assemble their meal!

Produce Used: Tomato, green onion, garlic, lime, cilantro, jalapeno, onion
Source: slightly adapted from a recipe given to me by my good friend, Lia

Confetti Rice and Bean Salad

This chilled rice and bean salad is chock full of good protein and veggies, and it's gluten free!  The dressing has a great tangy-sweet and slightly smoky flavor that ties everything together beautifully.  It makes a nice meatless entree for a lighter dinner, or makes a great side dish too.  It requires a couple hours chilling in the fridge for the flavors to really meld, but that just means that you can make it in advance and have it all ready to go at dinner time.  And other than the chilling time, it really comes together quite quickly.  It's a great salad for potlucks, too--all the fun textures and colors make for a very pretty salad that is sure to impress.

Confetti Rice and Bean Salad

Number of Servings: 6
Time to Prepare: 2 hours 30 minutes

• 3 cups cooked basmati or wild rice (I usually use the Uncle Ben's Long Grain & Wild Rice mix, but I don't know if it is completely gluten free, so you can make your own blend or just use basmati rice if that is a concern)
• 1 (15 oz) can kidney beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 1/2 cups frozen corn, thawed
• 4 green onions, white and green parts thinly sliced
• 1 red or orange bell pepper, diced
• 1/4 cup minced cilantro
• 1/3 cup olive oil
• 1/4 cup red wine vinegar
• 1 Tbsp sugar
• 1 clove garlic, minced
• 1 tsp salt
• 1 tsp cumin
• 1 tsp chili powder
• 1/4 tsp pepper

Cook the rice.  Chop the veggies while the rice cools.

In a large bowl, toss together the rice, kidney beans, black beans, corn, green onion, bell pepper, and cilantro.

In a small bowl, whisk together the olive oil, vinegar, sugar, garlic, salt, cumin, chili powder, and pepper.  Pour over the salad and toss to coat.  Chill for at least two hours before serving.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Corn, green onion, bell pepper, cilantro, garlic

Meatball Banh Mi (Vietnamese Sub)

I have been dying to write up this recipe.  It is definitely one of my very favorite sandwich recipes (and quite possibly in my top ten of all recipes).  The vegetable relish is sweet and tangy and complements the savory, salty meatballs perfectly.  Add in the brightness of the cilantro and the creaminess of the sweet chili mayo and you have pretty much reached sandwich nirvana.  Last time I made these, I had some mayo and some relish left after the meatballs were gone so I toasted up some French bread and threw them on there with some crisp bacon, which I definitely did not regret.  Also, the mayo and relish can be made in advance, so when dinnertime comes around you really just have to cook up the meatballs and throw everything together.  It is awesome!

Meatball Banh Mi

Number of Servings: 3-4
Time Prepare: 45 minutes

• 1/3 cup mayonnaise
• 1 1/2 tsp Thai sweet chili sauce
• 1 green onion, finely chopped (white and green parts)
• 1 large carrots, cut into thin matchsticks
• 1/2 cucumber, cut into thin matchsticks
• 1 1/2 tsp sugar
• 1 1/2 tsp rice vinegar
• 1/4 tsp coarse kosher salt
• 1/2 tsp sesame oil
• 1 pound ground pork
• 1 tsp dried basil (or 2 Tbsp chopped fresh)
• 2 cloves garlic, minced
• 2 green onions, finely chopped
• 1 1/2 tsp fish sauce
• 1 1/2 tsp Thai sweet chili sauce
• 2 1/4 tsp sugar
• 1 1/2 tsp cornstarch
• 1/2 tsp pepper
• 1/4 tsp salt
• 1 tsp sesame oil, for browning
• 3 to 4 (6-inch) sandwich buns (I used this recipe to make my own)
• bunch of fresh cilantro

In a small bowl, whisk together mayonnaise, 1/2 tsp sweet chili sauce, and 1 green onion.  Cover and refrigerate.

Place carrots and and cucumber in a shallow dish (like a pie plate).  Whisk together 1 1/2 tsp sugar, rice vinegar, kosher salt, and 1/2 tsp sesame oil and pour over the carrots and cucumber.  Cover and refrigerate.

Preheat the oven to 400 degrees.  In a large bowl, combine the ground pork, basil, garlic, 2 green onions, fish sauce, 1 1/2 tsp sweet chili sauce, 2 1/4 tsp sugar, cornstarch, pepper, and salt.  Scoop into 1 1/2" meatballs (I have a large cookie scoop that I use, which makes it super easy and I get around 16 meatballs).  Heat the 1 tsp sesame oil  in a large nonstick skillet over medium heat until hot .  Add the meatballs in a single layer and brown on all sides.  Transfer the browned meatballs to a foil-lined baking sheet.  Bake for 15 minutes.  Remove from the oven and transfer to a paper towel-lined plate.

Remove the foil from the baking sheet and wipe up any grease that has leaked through.  Halve the sandwich buns lengthwise and place, cut side up, on the baking sheet.  Toast in the oven for 5-10 minutes, just until they begin to brown lightly. 

Spread the sweet chili mayo on the top half of the bun.  Place cilantro to taste on the bottom of the bun.  Drain carrot and cucumber relish and layer on top of cilantro.  Place about 4 meatballs on top of the relish.  Press on the sandwich top and enjoy!

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Green onion, carrot, cucumber, basil, garlic, cilantro

Chicken Coconut Kurma

Back in our college days, my favorite restaurant to go to was an Indian place called the Bombay House.  They had this incredible coconut kurma that was easily one of my favorite dishes.  Ever since I've started making my own Indian food, I'm been wanting to try a coconut kurma and finally made it happen.  And let me tell you, this was a winner.  It is definitely a part of our regular repertoire now.  I was a little nervous about the raisins in it at first (I don't really love raisins), but I decided to give it a shot and it was so worth it.  The little punch of sweetness they add to the kurma is the perfect balance to the the savory spiciness of the sauce.  Also, there is some planning ahead required for the marinating time, but after that it is quick and easy so what's not to love?

Chicken Coconut Kurma

Number of Servings: 6
Time to Prepare: 2 hours 30 minutes

• 4 chicken breasts
• 1 cup sour cream
• 1/2 tsp salt
• 1/2 tsp coriander
• 1/8-1/4 tsp cayenne
• 1/2 tsp turmeric
• 1 tsp garam masala
• 1 tsp cumin
• 2 Tbsp butter
• 1 small onion, diced
• 2 tsp minced garlic
• 1/2 tsp ground ginger
• 1/2 tsp turmeric
• 1/8-1/4 tsp cayenne
• 1/2 tsp garam masala
• 1 tsp salt
• 1 tsp coriander
• 15 oz can diced tomatoes
• 15 oz can coconut milk
• 1/2 to 3/4 cup cream
• 1/2 cup cashews
• 1/3 cup raisins (golden raisins if you have them)
• chopped cilantro
• shredded coconut

 Cut the chicken into 1" pieces.  Place in a ziploc bag with sour cream, 1/2 tsp salt, 1/2 tsp coriander, 1/8-1/4 tsp cayenne, 1/2 tsp turmeric, 1 tsp garam masala, and cumin.  Refrigerate for anywhere from 2 to 24 hours.

In a large saute pan or a dutch oven, cook the chicken over medium high heat for 4-5 minutes on each side, until no longer pink in the middle.  Remove to a plate and set aside.

In the same pan, melt the butter over medium heat.  Add the garlic and onion and cook for 1 minute.  Add the ginger, 1/2 tsp turmeric, 1/8-1/4 tsp cayenne, 1/2 tsp garam masala, salt, and 1 tsp coriander.  Cook and stir for 1 minute.

Stir in tomatoes (including liquid), coconut milk, cream, and raisins.  Bring to a boil and let simmer for 10 minutes until thickened.

Stir in the chicken and cashews, then add salt and pepper to taste.

Serve over hot, cooked rice and garnish with chopped cilantro and shredded coconut.

Source: adapted from Mattawa Mum
Produce Used: Onion, garlic, cilantro, coconut

Thai-Style Quinoa Salad

This is a nicely versatile quinoa salad--throw it together quickly and easily at dinner time and eat it warm, or put it together earlier in the day and serve it cold.  It makes a great main dish, but you could also serve it as a side.  The happy colors in the salad are a great way to brighten up a cold, winter day but would also look lovely for a summer picnic.  However you choose to enjoy this salad, just give it a try!

Thai-Style Quinoa Salad

Number of Servings: 6
Time to Prepare: 20 minutes

• 1 cup quinoa
• 1 1/2 cups chicken broth
• 3 Tbsp sweet chili sauce
• 4 tsp rice vinegar
• 4 tsp canned coconut milk
• 2 tsp brown sugar
• 1 1/2 tsp peanut butter
• 2 cloves garlic, minced
• 4 tsp lime juice
• pinch of ground ginger
• 1 cup cooked, cubed chicken
• 1/2 cup chopped carrots
• 1/2 cup shelled edamame
• 1/3 cup chopped red pepper
• 3 green onions, sliced
• 1/3 cup dry roasted peanuts, chopped
• 1/3 cup chopped cilantro

Rinse quinoa and drain well.  Put in small pan with chicken broth.  Bring to a boil.  Reduce heat, cover, and simmer until the liquid has all been absorbed (about 15-20 minutes).

While the quinoa cooks, whisk together the sweet chili sauce, rice vinegar, coconut milk, brown sugar, peanut butter, garlic, lime juice, and ground ginger.

When the quinoa is done, scoop it into a large bowl.  Pour the sauce over it and mix well.  Add in the chicken, carrots, edamame, red pepper, green onion, peanuts, and cilantro, stirring to combine.  Serve warm or chilled.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Garlic, lime, carrots, edamame, red pepper, green onion, cilantro

Chicken Tikka Flatbread Pizza

I have to just tell you how much I love the blog Mel's Kitchen Cafe.  I don't even remember how I came across it, but I have been following it for a couple years now, and I just adore her recipes.  I also kind of adore her and wish she was my friend in real life.  But she is definitely my best friend in the kitchen, whether she knows it or not.  I have so many recipes from her that we all love, many of them being awesome 20-minute meals.  And they're not just quick and easy, they always taste great too!  This flatbread pizza is a perfect example.  Assuming you have some flatbread (homemade or store bought) and some cooked chicken (rotisserie chicken works great here) available, this comes together in a flash.  The flavors are fun and unique for pizza, which is right up my alley.

Chicken Tikka Flatbread Pizza

Number of Servings: 6 personal pizzas
Time to Prepare: 20 minutes

• 1 (14.5 oz) can diced tomatoes, drained
• 2 tsp olive oil
• 1 tsp grated fresh ginger
• 1/8 tsp cayenne pepper
• 4 cloves garlic, minced
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/4 tsp kosher salt
• 2 Tbsp cream
• 3 cups cooked, diced chicken
• 6 pieces flatbread (about 6 or 7" in diameter)
• 1/4 of a red onion, thinly sliced
• 8 oz mozzarella cheese, shredded
• 2-3 Tbsp chopped fresh cilantro

Blend the tomatoes in a food processor or blender until smooth.  Set aside.

Heat olive oil in a medium saucepan over medium heat.  Add the ginger, cayenne, garlic, curry powder, cumin, and salt.  Cook, stirring constantly, for about 30 seconds.  Add the pureed tomatoes and simmer for 3-4 minutes.  Stir in the cream and chicken and heat through.

Divide the chicken and sauce evenly among the 6 flatbreads.  Top with sliced red onion and mozzarella cheese.  Cook under your broiler (about 4-6" away) until the cheese is melted and starting to get brown spots--it will only take a few minutes so watch it carefully.  Sprinkle with cilantro and serve immediately.

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

Bean and Cauliflower Curry

I love this recipe because it is loaded up with healthy stuff like beans, cauliflower, and tomatoes, but it doesn't taste like blah health food (also it is pretty quick to make).  The seasonings give it great depth, plus a little kick of heat and the beans and veggies lend a great variety of textures.  Also, it is vegetarian friendly so yay for that!  Not only is it cheaper to make meat-free meals (and cheaper is an essential thing for us here with "big city" prices), but I like to have some good vegetarian options in my repertoire for when we have vegetarian friends or family over.  And it's always nice when a meat-free meal doesn't automatically scream "VEGETARIAN FOOD!!!" at you.  Which this, thankfully, does not.  Though it may scream, "EAT ME RIGHT NOW."  Okay, I'll stop with the screaming now.

Bean and Cauliflower Curry

Number of Servings: 4
Time to Prepare: 30 minutes

• 1 Tbsp canola oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tsp freshly grated ginger
• 1 large tomato, diced
• 1/2 medium head of cauliflower, cut into small florets
• 1/2 tsp turmeric
• pinch cayenne
• 1/2 tsp salt
• 1 tsp paprika
• 1 tsp garam masala
• 3/4 cup half and half
• 1 cup vegetable or chicken broth
• 1 can black-eyed peas, rinsed and drained
• 2 Tbsp chopped fresh cilantro (optional)

Heat oil in a large skillet over medium heat. Add onion and saute 5 minutes or until translucent and slightly browned. Stir in garlic and ginger, stirring constantly for 30 seconds.

Add tomato and cauliflower and cook for 2 minutes. Stir in turmeric, cayenne, salt, paprika, and garam masala and cook, stirring constantly, for 30 seconds.  Add half and half, broth, and black-eyed peas.

Reduce heat and simmer for 5-10 minutes, stirring occasionally, until the cauliflower is tender.  Stir in cilantro if using. Serve immediately over hot, cooked rice.  (I also like to serve this with Noni Afghani.)

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

Creamy Tex-Mex Quinoa Dip

If you're still a little hesitant about the whole quinoa thing, this recipe is a great place to start.  Honestly, you probably wouldn't even realize there is quinoa in there.  But it does give it a great heartiness.  I like to serve this as a side with Mexican-type main dishes, but it is so tasty and filling, you could have it as a main dish too.  Also, if you're trying to be a little healthier, it is a little different without the cream cheese, but still really tasty (not that I tasted it mid-cooking or anything....).

Creamy Tex-Mex Quinoa Dip

Number of Servings: 4 (as a side)
Time to Prepare: 6 hours 10 minutes

• 1 cup frozen corn
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 (14.5 oz) can petite-diced tomatoes, undrained
• 1/2 cup quinoa, rinsed and drained
• 2/3 cup chicken broth
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 oz cream cheese, cubed
• 2-3 tsp lime juice
• green onion or cilantro, optional

Place the corn, black beans, tomatoes, quinoa, chicken broth, and seasonings in a slow cooker (a smallish one--the 4 quart size is plenty big) and stir well to combine.   Scrape down any quinoa that are stuck to the side.

Cover and cook on low for 6 hours.

Add the cream cheese.  Cover and let sit for 5-10 minutes until the cream cheese is softened, then stir it in until it is well incorporated.  Stir in the lime juice

Garnish with chopped green onion or cilantro if desired and serve with tortilla chips.

Source: adapted from Mel's Kitchen Cafe
Produce Used: Corn, tomato, lime, green onion, cilantro

Pumpkin Black Bean Soup

As promised way back in May, here is my beloved Pumpkin Black Bean Soup.  It has such a unique but delicious combination of flavors, I can't help but make it every fall...and several other times throughout the year.  My husband is a little weirded out about the idea of pineapple in it, but he still loves the soup and actually forgets there is pineapple there.  If the pineapple worries you, just make sure you cut it up really small.  It adds a great depth to the flavor, but the little bits will blend right in with everything else. I usually use pineapple chunks and then I can cut them to whatever size I want, but if you don't want to worry about the chopping you can just use crushed pineapple.

Pumpkin Black Bean Soup

Number of Servings: 8
Time to Prepare: 25 minutes

• 2 Tbsp butter
• 1 small red onion, diced
• 1 tsp cumin
• 1 tsp coriander
• 3/4 to 1 lb chicken breasts, cut into bite-size pieces
• 1 (15 oz.) can pumpkin
• 2 cups chicken broth
• 1 (15.5 oz) can black beans, rinsed and drained
• 1 (14.5 oz) can diced tomatoes
• 1 1/2 cups frozen corn, thawed
• 1/2 cup finely chopped canned pineapple
• 1/4 cup pineapple juice
• 1 (13.5 oz) can coconut milk
• 4 Tbsp chopped cilantro
• 1/2 cup half and half
• 1 Tbsp lime juice
• salt
• pepper

In a large pot, saute the onions in the butter until translucent.  Stir in the cumin and coriander.  Add chicken and cook until onions are slightly browned and chicken is cooked through.  Add the pumpkin, chicken broth, black beans, tomatoes, corn, pineapple, pineapple juice, coconut milk, cilantro, and half and half.

Bring the soup to a boil.  Turn heat down to medium and cook for about 10 minutes.  Add lime juice and salt and pepper to taste.

Source: adapted from Anna's Bananas
Produce Used: Red onion, corn, pineapple, cilantro, lime