Meatballs in Tomato Cream Sauce

These are a fairly recent discovery for me and we loved them so much I made them twice within two weeks (I know that probably doesn't sound that amazing, but I get bored easily and always like to be making new things--I rarely return to the same recipe within a few months of having made it, so twice in such a short time is a true sign of love).  My husband loves any Italian-type dish with red sauce and I love when Italian dishes are more than just boring old red sauce, so this one makes us both happy!  The light creaminess of the sauce makes it feel a little richer without being too heavy and you don't even have to feel too guilty about the meatballs since they are turkey (but don't worry, they still taste fantastic).  Also, this oven-safe skillet is a relatively recent addition to my kitchen and I am LOVING it.  It is so super convenient for recipes like this.  If you don't have one, you should definitely consider getting one.  In the meantime, you can cook the sauce up in any old skillet and then transfer everything to a baking dish when it needs to go in the oven. 

Meatballs in Tomato Cream Sauce

Number of Servings: 4-5
Time to Prepare: 50 minutes

Sauce

• 1 Tbsp butter
• 1/2 yellow onion, finely diced
• 2 cloves garlic, minced
• 1/4 tsp crushed red pepper
• 1/2 cup tomato sauce
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2 (14.5 oz) cans Italian-style diced tomatoes
• 1/3 cup cream or half-and-half

Meatballs

• 1/2 yellow onion, finely diced
• 1/2 cup panko bread crumbs
• 1 tsp dried basil
• 1/3 cup grated Parmesan
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 clove garlic, minced
• 1 egg
• 1 pound ground turkey

Topping

• 1/2 cup shredded mozzarella
• 1/4 cup grated Parmesan
• 1 Tbsp fresh basil, julienned

In a large, oven-safe skillet, melt the butter over medium heat.  Add the diced onion and cook for about 3-5 minutes, until softened and starting to get slightly golden.  Add the garlic and crushed red pepper and cook for another 30 seconds.  Stir in the tomato sauce, salt, pepper, and diced tomatoes.  Adjust seasonings to taste.  Bring to a light boil, then reduce heat and simmer while you make the meatballs.

Preheat the oven to 425 degrees.  Line a rimmed baking sheet with foil and coat lightly with cooking spray.

In a medium bowl, combine all the meatballs ingredients until well combined.  Roll into meatballs about the size of golf balls--I use my medium cookie scoop and get about 24 meatballs.  Place on the prepared baking sheet and cook for 15 minutes (they don't have to be cooked all the way through yet).

Remove the sauce from the heat and stir in the cream or half-and-half.  Add the meatballs to the pan and stir gently to coat.  Sprinkle the cheeses over the top and put in the oven.  Bake for 10-15 minutes, until the meatballs are cooked through (165 degrees) and the cheese is bubbling.

Remove from oven and garnish with fresh basil.  Serve over pasta (or however else you like your meatballs).

Source: adapted from Everyday Reading
Produce Used: Onion, garlic, basil

Imitation Chicken Bryan

This recipe is a copycat of Carrabba's Chicken Bryan.  Carrabba's was easily one of our favorite restaurants when we lived in Provo.  We haven't been in years now--there isn't one in NYC (and we never really eat at chain restaurants here anyway) but we still talk about it.  We had so many favorite dishes there, but this one was always particularly special so when we came across a recipe for it, we knew we had to give it a shot.  And this does not disappoint.  It's one of those recipes where you take a bite and then you just have to pause for a minute to savor just how good it is.  The sauce is so rich and buttery and it complements the creamy goat cheese and tangy tomatoes perfectly.  Serve it over a bed of angel hair pasta and you have reached Italian food nirvana.

Imitation Chicken Bryan

Number of Servings: 4
Time to Prepare: 30 minutes

• 14 Tbsp butter, divided
• 3 Tbsp minced onion
• 3 Tbsp minced garlic
• 1 cup white wine
• 3/4 cup lemon juice
• 4 chicken breasts
• olive oil (I like to use a lemon-flavored olive oil, but regular works just fine)
• kosher salt
• black pepper
• 12 sun-dried tomatoes, chopped
• 4-8 Tbsp chopped fresh basil (I've subbed dried when I'm out of fresh...still delicious)
• 4 oz goat cheese

In a large saute pan, melt 2 Tbsp butter over medium-high heat.  Saute onion and garlic until soft and fragrant.  Add white wine and lemon juice and bring to a boil.  Reduce heat and simmer about 10 minutes to reduce.

While the sauce simmers, drizzle the chicken with olive oil and season with salt and pepper.  Grill until it reaches an internal temperature of 165 degrees.  Remove to a plate and tent with foil.

While the chicken cooks, add the remaining 12 Tbsp of butter to the sauce, 1-2 Tbsp at a time, until melted and emulsified.  Be careful not to overheat or the sauce will break (it will still taste good, it just won't look as pretty).  Stir in the sun-dried tomatoes and basil.  Place the chicken in the pan and top each breast with 1 oz of goat cheese.  Cover the pan and allow the goat cheese to warm and soften.  Serve the chicken breast with the lemon butter sauce spooned over the top.  I especially like it over a bed of buttered angel hair.

Source: adapted from Food.com
Produce Used: Onion, garlic, lemon, tomato, basil

Focaccia

This focaccia is a great Italian bread, full of garlic and herbs.  It's soft and little bit fluffy, but hearty enough to be great for soaking up sauce or dipping in oil and vinegar.  The crumbly, garlic and cheese topping adds nice texture and great flavor.  It comes together pretty easily as well--no rolling out dough, no shaping rolls, no floury counter-top mess to clean up.

Focaccia

Number of Servings 12-16 pieces
Time to Prepare: 2 hours

Dough

• 1 cup warm water
• 1 1/2 tsp yeast
• 2 tsp sugar
• 1 tsp salt
• 1/3 cup olive oil
• 1 tsp Italian seasoning
• 3 cups bread flour (more or less)

Topping

• 1/4 cup olive oil
• 1 1/2 tsp oregano
• 1/4 cup minced garlic
• 1/3 cup grated Parmesan cheese
• 1/4 tsp kosher salt

Mix yeast and sugar into warm water until dissolved.  Let sit for about 5 minutes, until frothy.

In a medium mixing bowl, combine yeast mixture, 1 tsp salt, 1/3 cup olive oil, Italian seasoning, and 2 1/2 cups of the bread flour.  Stir until well mixed.  Slowly add the remaining 1/2 cup flour as needed for a soft dough.  Knead dough for 5 minutes.  Place in greased bowl and turn to coat.  Cover and let rise until doubled.

When dough has doubled, grease a 9x13 pan.  Press dough into the pan.  Use your fingertips to make indentations in the dough (I usually do them every 1-2 inches).  Cover and let rise for 20 minutes.  While the dough is rising, prepare the topping.

Heat 1/4 cup oil in a small frying pan.  Stir in oregano and garlic, being careful of splatters, and remove from heat.  Spoon over the risen dough.  Sprinkle with Parmesan cheese and kosher salt.

Bake at 400 degrees for 20 minutes.

Source: adapted from the recipe book that came with my breadmaker
Produce Used: Garlic

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

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

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

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

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

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

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

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

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

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

Teriyaki Salmon with Guacamole and Sriracha Mayo

This salmon turns out beautifully tender and juicy.  The homemade teriyaki sauce is literally drinkable, with the perfect balance of sweet, tangy, and salty.  Top that with the spiciness of the sriracha mayo plus the creaminess of the guacamole and you have the perfect storm of happiness in your mouth.  It really is beautiful the way all these different flavors come together and complement each other to make a mouth-watering and lovely dish.  It is pretty impressive looking, but comes together in less than half an hour!

Teriyaki Salmon with Guacamole and Sriracha Mayo

Number of Servings: 6
Time to Prepare: 25 minutes

• 1 Tbsp cornstarch
• 1 Tbsp cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup apple cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp pepper
• 6 (6 oz) salmon fillets
• 1/3 cup mayonnaise
• 2 tsp sriracha
• 1/2 tsp honey
• 1 tsp lime juice
• about 1 cup prepared guacamole
• 2-3 green onions, chopped

In a medium saucepan, combine cornstarch, cold water, sugar, soy sauce, cider vinegar, garlic, ginger, and pepper and whisk together.  Bring to a boil over medium-high heat and cook, stirring frequently, until sauce is thickened and bubbly.  Remove from heat.

Preheat oven to 400 degrees.  Coat a 9x13 pan with non-stick spray.  Place the salmon fillets in the pan, skin side down.  Set aside about 1/3 of the teriyaki sauce and use the remaining sauce to brush the tops of the salmon liberally.  Bake for about 15 minutes, until the internal temperature reaches 130 degrees.

While salmon cooks, whisk together mayonnaise, sriracha, honey, and lime juice in a small bowl.

When the salmon is cooked, place it on a serving dish and brush with reserved teriyaki sauce.  Top with a large dollop of guacamole and drizzle with sriracha mayo, then sprinkle with chopped green onion.

Source: inspired by Damn Delicious
Produce Used: Garlic, lime, avocado, green onion

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