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

Red Chili Chicken with Rice and Beans

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

Red Chili Chicken with Rice and Beans

Number of Servings: 6
Time to Prepare: 50 minutes

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

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

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

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

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

Avocado Salsa

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

Avocado Salsa

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

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

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

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

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

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

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

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

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

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

Creamy Peas with Bacon

I have this random memory from my childhood of one of us somehow finding out that my dad doesn't like peas.  Now this was a big deal because my parents seem to like just about everything.  And even when confronted with it, my dad denied it and would still eat peas when my mom served them.  In truth, I still don't know if my dad really likes peas or not, but peas always make me think of him.  Peas aren't really my most favorite vegetable, either, but when served like this I do not turn them down.  Bacon makes everything better, right?  And bacon is totally healthy when served up with mushrooms and peas.  So go ahead and enjoy.

Creamy Peas with Bacon

Time to Prepare: 30 minutes
Number of Servings: 6

• 3 Tbsp butter
• 1 small onion, finely chopped
• 8 oz sliced mushrooms
• 1 (16 oz) package frozen peas, thawed
• 2 tsp granulated chicken bouillon
• 8 slices bacon, cooked and crumbled
• 1/2 tsp salt
• 1/2 tsp pepper
• 3 cups sour cream

Preheat oven to 350 degrees.

Melt butter in a large saucepan over medium heat.  Add onion and mushrooms and stir to coat.  Stir in chicken bouillon, then add peas, bacon, salt, pepper, and sour cream.  Cook and stir for 2 minutes.

Pour into a 2 quart baking dish and bake for 20 minutes, until heated through.

Produce Used: Onion, mushroom, peas
Source: adapted from Chef in Training

Mushroom and Red Wine Risotto

I know risotto can be a little intimidating for some people (at least it was for me....) but it's really not so difficult.  Just a lot of hands-on stirring!  It's definitely not one of those things you get mixed up and then can leave for half an hour to cook on its own while you do other stuff.  However, it is amazingly creamy and delicious.  This risotto in particular is absolutely lovely--really creamy, of course, but you also get a little hint of sweetness from the red wine and a nuttiness from the mushrooms that all combine into one delicious bite of food.  It is great on its own, but I also love it paired with Braised Italian Chicken.  The tangy acidity of the tomato sauce contrasting with the creamy, rich risotto is absolutely stellar.

Mushroom and Red Wine Risotto

Number of Servings: 4
Time to Prepare: 35 minutes

• 3 2/3 cups chicken broth
• 2 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 1 cup arborio rice
• 1/3 cup red wine
• 2 Tbsp butter
• 8 oz cremini mushrooms, thinly sliced
• 1/4 cup minced red onion
• kosher salt
• black pepper
• 1/3 cup freshly grated Parmesan
• 2 tsp dried parsley (or 2 Tbsp chopped fresh)

In a medium saucepan, bring the chicken broth to a simmer.  Set on a back burner and keep warm.

In a large saucepan, heat the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until it just begins to brown.  Add the rice and cook, stirring, for 1 minute.  Add the wine and cook, stirring until the wine is absorbed.  Add about 1 cup of the warm chicken broth and and continue cooking, stirring constantly, until mostly absorbed.  Continue adding broth about 1/2 cup at a time, stirring constantly, until it is mostly absorbed before the next addition.  The risotto is done when the rice is al dente and the sauce is thick and creamy.

While cooking the risotto (not going to lie, I don't stir *constantly*, I do step away briefly from time to time to work on other things, but never for very long), melt the butter in a large skillet over medium-high heat.  Add the mushrooms and red onion.  Season with kosher salt and black pepper and cook, stirring occasionally until softened and the liquid has evaporated, about 10 minutes.  Let cook an additional minute or two without stirring to get a little browning on the mushrooms. 

Scrape the mushrooms into the risotto and stir in the Parmesan and parsley.  Season with additional salt and pepper to taste.  Serve immediately.

Source: adapted from Food and Wine
Produce Used: Onion, mushrooms, red onion, parsley

Calico Baked Beans

Until recently, I had never really had baked beans other than the canned Bush's stuff (which is great, don't get me wrong) and when I first saw this recipe I knew it was time to change that.  I love the visual interest that the different beans provide and I love that while it is certainly not dry, it's not the same sloppy mess that baked beans usually seem to be.  You can actually put these on your plate and not have everything else on the plate get attacked by them.  Novel concept, I know.  And with the bacon, plus the sweet and tangy sauce on these, the flavor is just stellar.

Calico Baked Beans

Number of Servings: 6-8
Time to Prepare: 60 minutes

• 15 oz can pinto beans
• 19 oz can cannellini (white kidney) beans
• 15 oz can black beans
• 8-9 slices bacon
• 1 cup chopped onion
• 1/2 cup ketchup
• 1 tsp Worcestershire sauce
• 2 tsp dry mustard
• 1/3 cup brown sugar
• 3/4 tsp salt
• 1 Tbsp apple cider vinegar
• 1/3 cup water

Preheat oven to 325 degrees.  Lightly grease a 9x13 pan and set aside.

Drain and rinse all the beans and set aside.

In a large skillet, cook the bacon until crisp.  Drain on paper towels and crumble.

Leave about 2 tsp bacon grease in the skillet and add the onions, cooking over medium heat until softened, 4-5 minutes.  Remove from heat and add the beans and bacon.

In a small bowl, whisk together the ketchup, Worcestershire sauce, dry mustard, brown sugar, salt, cider vinegar, and water.   Pour into skillet and stir well.

Transfer the mixture into the 9x13 pan.  Cover with aluminum foil and bake for 40-45 minutes.  Serve immediately.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Onion

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

Sweet Potato and Chicken Curry

I love curries.  They are always full of great flavor from the different spices and the aromas as you cook then are mouth-watering.  This is an especially great curry, in my humble opinion.  It is full of protein from the chicken and garbanzo beans, and loaded up with veggies too.  I particularly love the sweet and tangy balance that you get from the sweet potatoes and the tomatoes. 

Sweet Potato and Chicken Curry

Number of Servings: 4-6
Time to Prepare: 1 hour 30 minutes

• 2 tsp curry powder
• 1 tsp coriander
• 1 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/8 tsp cayenne pepper
• 1 bay leaf
• 3 tsp canola oil, divided
• 2 to 3 chicken breasts, cut into 1" cubes
• 1 medium onion, vertically sliced (about 1 1/2 cups)
• 1 1/2 tsp minced fresh ginger
• 2 cloves garlic, minced
• 2 1/2 cups chicken broth
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2-3 small sweet potatoes, peeled and cut into 1/2" cubes (about 2 cups)
• 1 (15.5 oz) can garbanzo beans, rinsed and drained
• 1/2 cup frozen peas
• 3 small carrots, finely grated
• 1/2 Tbsp lemon juice

In a small bowl, combine the curry powder, coriander, turmeric, salt, pepper, cayenne, and bay leaf.

Heat 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add the chicken to the pan and saute for 5 minutes or until browned, stirring occasionally.  Remove the chicken to a plate and reduce heat to medium.  Add the remaining 1 1/2 tsp oil, then add the onion and cooking for 10 minutes or until tender and golden.  Increase heat to medium-high, return chicken to pan and cook one minute to warm the chicken.  Stir in ginger and garlic and cook for one minute, stirring constantly.  Add curry powder mixture, chicken broth, and tomatoes and bring to a boil.  Cover, reduce heat, and simmer for 30 minutes.

Stir in the sweet potato and garbanzo beans.  Turn heat to medium high and bring to a boil.  Cook uncovered for about 20 minutes, or until the sweet potatoes are tender.  Stir in peas and carrots and cook for 5 minutes.  Remove from heat, discard the bay leaf, stir in lemon juice, and serve over rice.

Source: adapted from Perry's Plate
Produce Used: Onion, ginger, garlic, sweet potato, peas, carrots, lemon

Lasagna Cordon Bleu

My husband loves lasagna.  It is one of his all-time favorite foods.  I, on the other hand, am not really a fan of lasagna.  I mean, it's ok...I will eat it.  But it's not something I ever crave or really feel like making.  My husband will randomly buy ridiculous amounts of lasagna noodles just so I feel like I have to make lasagna for him.  This lasagna variation, however, is one that he will not have to trick me in to making.  Despite the cream sauce, it is not a heavy lasagna--the chicken broth in the sauce plus the broccoli layered in make it really light and flavorful.  The no-boil lasagna noodles are a nice little time-saver, but if you want to use regular lasagna noodles, just thicken the sauce more (since the noodles won't be soaking up as much sauce).

Lasagna Cordon Bleu

Number of Servings:  8-10
Time to Prepare: 1 hour 15 minutes

• 3 Tbsp butter
• 1/2 cup finely minced onion
• 2 cloves garlic, minced
• 1/3 cup flour
• 2 cups chicken broth
• 1 2/3 cup milk
• 1 tsp salt
• 1/2 tsp pepper
• 3/4 cup grated Parmesan cheese, divided
• 3 cups broccoli florets, chopped
• 2 cups cooked, diced chicken
• 1-2 cups diced ham
• 4 oz mozzarella cheese, shredded
• 4 oz Swiss cheese, shredded
• 12 no-boil lasagna noodles

Preheat the oven to 350 degrees.  Lightly grease a 9x13 pan and set aside.

In a medium saucepan, melt the butter over medium heat.  Add the onion and garlic and cook, stirring often, until the onion has softened, 4-5 minutes.  Stir in the flour, continuing to stir and cook for 1-2 minutes.

Very slowly, pour in the chicken broth while whisking constantly and quickly, letting each addition incorporate and thicken slightly before adding more.  When all the broth has been added, gradually pour in the milk, whisking constantly.  Bring to a simmer and cook, stirring constantly, until it thickens slightly, 5-10 minutes.  Stir in the salt and pepper and 1/2 cup of the Parmesan cheese.  Remove from the heat.

To assemble, spread a little bit of the sauce (about 1/3 cup) on the bottom of the prepared pan. Add a layer of noodles. Top with half of the broccoli, chicken, and cheeses. Drizzle a cup or so of the sauce over the cheese, followed by half of the ham.  Add another layer of noodles over the ham and sprinkle the remaining broccoli, chicken, and cheeses over the top.  Add sauce (leaving about 1/2 cup or so for the top) followed by the remaining ham.  Add the final layer of noodles and spread the remaining sauce on top.  Sprinkle the remaining 1/4 cup Parmesan cheese over the sauce.

Cover the dish with lightly greased aluminum foil and bake for 30-35 minutes. Uncover and bake for 10-15 minutes longer, until bubbling and the noodles are tender.  Remove the lasagna from the oven, tent with foil, and let sit for 10-15 minutes before serving.

Source: Mel's Kitchen Cafe
Produce Used: Onion, garlic, broccoli

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

Kidney Bean with Bacon Soup

I love kidney beans.  I honestly don't know what it is about them, exactly, but they are awesome.  I love to throw them in salads, use them as a meat substitute in tacos, toss them in a fresh salsa, or mash them up for a bean dip.  A few years ago, I was really wanting to find a soup recipe that was kidney bean-based and wasn't having much luck.  I wanted something kind of creamy, like that Campbell's Bean with Bacon Soup (which I LOVED as a kid) but most of the recipes I found seemed to be more minestrone-type soups.  So eventually I just decided to make up my own.  And boy do I love this stuff!  It has a bit of the nostalgia factor for me, plus the rich bacon-y flavor and the heartiness it gets from the potatoes and carrots is so great for dinner on a cold, winter night.  And I love that it simmers for so long so I can prep dinner early and just let it cook away all afternoon.

Kidney Bean with Bacon Soup

Number of Servings: 6
Time to Prepare: 4 hours 45 minutes

• 10 to 12 slices bacon
• 1 large onion, chopped
• 5 to 6 cloves garlic, minced
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes
• 2 (15.5 oz) cans kidney beans, rinsed and drained
• 2 medium potatoes, cubed
• 3 medium carrots, chopped
• 3 Tbsp apple cider vinegar
• 2 Tbsp dried parsley
• 1 Tbsp chili powder
• 1 Tbsp cumin
• 2 bay leaves
• 1/8 to 1/4 tsp cayenne pepper

Cook bacon until crisp and set aside.  Reserve bacon grease.

In a large pot, saute onion in reserved bacon grease until soft.  Stir in garlic and continue sauteing until onion and garlic begin to brown.  Add chicken broth, diced tomato, kidney beans, potatoes, carrots, vinegar, parsley, chili powder, cumin, bay leaves, and cayenne.  Chop bacon and stir in (if desired, reserve 2 to 3 pieces to serve on top of soup).

Bring to a boil.  Reduce heat, cover, and simmer 3 to 4 hours.  Remove bay leaves.  Using an immersion blender, blend soup partially so it has a creamier consistency but still has some chunks. (Or blend in batches in a regular blender.)

Source: Inspired by Campbell's Bean with Bacon Soup
Produce Used: Onion, garlic, potato, carrots