Sweet Chili Salmon

Sweet Chili Salmon

This was easily one of our fave meal ever and will be a repeat at our house.

-4 salmon steaks or fillets
-1/4 c sweet chili sauce
-1 Tbsp soy sauce
-juice of 1 lime

Whisk together sweet chili sauce, soy sauce and lime juice. Pour over salmon fillets and marinate 30 minutes- 4 hours. Shake excess sauce off of fish. Bake at 400 for 12-15 minutes.

While salmon is baking, pour the marinade into a small pot, bring to a boil and simmer for at least 10 minutes until sauce reduces and thickens.

Top fish with sauce and scallions and/ or sesame seeds for garnish.

Kale Caesar Salad

Kale Caesar Salad

This is our current favorite salad. The flavors are simple enough to compliment most meals. I like to toss the dressing with the kale about 30 minutes prior to serving to allow the kale some time to break down. The kale is sturdy enough that you can dress the salad and it will still be good for most of the day.

-1 bunch kale, washed and torn into bite sized pieces
-1/2 cup shaved parmesan cheese

Dressing

-1/2 c olive oil
-1/2 c lemon juice
-2 cloves garlic
-1 Tbsp dijon mustard
-1 tsp sugar
-1 tsp salt
-1/2 tsp pepper
-1/4 tsp red pepper flakes

Combine dressing ingredients in a blender or food processor and mix well. Toss with kale and parmesan and serve.

Pumpkkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower

Pumpkin Mac and Cheese with Roasted Brussels Sprouts and Cauliflower

This dish screams fall to me. I love the way the flavors of nutmeg, sage, gouda, pumpkin and the vegetables all compliment each other.

-1 small head cauliflower, cut into bite sized pieces
-1 lb brussels sprouts, sliced in half and outer leaves removed
-2 Tbsp olive oil
-1 1/2 tsp salt, divided use
-1 box rotini pasta of choice (can use whole wheat, glutenfree, etc.), cooked according to package directions
-2 Tbsp butter
-2 Tbsp flour
-2 c milk
-8 oz smoked gouda, shredded, divided use

-8 oz sharp cheddar, shredded, divided use

-1 can (15 oz) pumpkin (NOT pumpkin pie filling)

-1/4 tsp pepper
-1/8 tsp nutmeg

-1 tsp ground sage


Preheat the oven to 400°. Toss cauliflower and Brussels sprouts with olive oil, and 1 tsp salt. Spread in an even layer on a greased baking sheet. Roast for 30 minutes, stirring halfway through.

While the vegetables roast, melt the butter in a large pot over medium heat. Sprinkle in the flour, cooking stirring constantly for 2-3 minutes, until the flour is golden. Add milk and broth and whisk, Whisk in milk and simmer 4 to 5 minutes, until it thickens slightly. Season with 1/2 teaspoon salt, pepper, nutmeg and sage. Stir in cheese, reserving 1/4 c of each cheese on the side. Continue to cook and stir until the cheese melts. Stir in pumpkin. Remove from heat, add the cooked rotini and mix well. Stir in the vegetables. Pour into a greased casserole, top with reserved cheese and bake at 350 for 20 minutes.

Chili Lime Melon

Chili Lime Melon

This is a sophisticated twist on a bowl of fruit. It is reminiscent of the flavors found in a South American fruit salad. The cilantro and chili powder add a depth of complexity making this a great side dish or salad for brunch, lunch or dinner. You could use any melon you desire here (honeydew, cantaloupe or watermelon) or a combination of all 3).

-1 melon (the size of a basketball), cut into bite sized chunks
-zest and juice of 1 lime
-1/4 tsp salt
-1/2 tsp chili powder
-1-2 Tbsp honey
-1/2 bunch cilantro, chopped

In a medium bowl, whisk together the lime zest and juice, salt, chili powder and honey. Toss with the melon. Sprinkle with cilantro and serve.

Rosemary Focaccia

Rosemary Focaccia

This is my favorite bread that I've ever made. The texture, moisture and flavor are perfectly balanced. You could dress it up a little by topping with grape tomatoes, olives, chopped garlic, fresh rosemary or grated cheese before baking.


-1 3/4 cups warm water
-1 Tbsp active dry yeast
-1 Tbsp sugar
-5 cups all-purpose flour, plus additional for kneading

-1 Tbsp dried rosemary
-1 Tbsp sea salt, plus more for sprinkling
-1 cup extra-virgin olive oil, divided


In a small bowl, stir the sugar into the water. Sprinkle the yeast over top of the water. Put the bowl in a warm place for 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, rosemary, 1 tablespoon of salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with a kitchen towel dampened with warm water and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a 13x9 pan with the remaining 1/2 cup olive oil.  Put the dough into the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough.

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Sprinkle the top of the focaccia with sea salt. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Egg Roll Bowl

Egg Roll Bowl

This is a quick, easy  yet delicious meal.

-1 lb lean ground pork
-2 Tbsp sesame oil
-1 Tbsp minced ginger
-4 cloves garlic, minced
-4 Tbsp soy sauce
-2 Tbsp honey or brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-6 c coleslaw mix (or shredded cabbage and carrots)
-4 scallions
-sesame seeds and 2 additional raw scallions for topping

Sriracha Mayo Sauce

-1/4 c mayo
-1 Tbsp sriracha
-1 Tbsp rice vinegar

Combine ingredients for sriracha mayo sauce and set aside.

Heat sesame oil in wok or large skillet over medium heat. Add ginger, saute 1 minute. Add garlic, saute 1 additional minute. Add pork, cook for 10 minutes, stirring often and breaking up pork with spoon. Add coleslaw mix, continue to cook until cabbage has softened, 5-10 minutes. While cabbage cooks, stir together soy sauce through sriracha. Once cabbage is softened add soy sauce mixture and scallions to the pan. Turn off heat and stir everything well. Serve in bowl with sesame seeds and scallions for topping and drizzled with the sriracha mayo sauce.

Chicken Tikka Masala

Chicken Tikka Masala

This is a lightened up version of the Indian classic. I also added peas, although nontraditional, to increase the nutrition. We like to eat this over basmati rice.

Chicken marinade

-1 lb chicken, cut into bite sized chunks
-1/2 c yogurt
-1 1/2 tsp salt
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin

Masala sauce

-2 Tbsp butter, ghee or coconut oil
-1 onion, diced
-1 inch knob ginger, minced
-1 can crushed tomatoes
-1 tsp turmeric
-1 tsp garam masala
-1 tsp coriander
-1 tsp cumin
-1 tsp salt
-1 tsp sugar
-1/4 tsp cayenne
-1 cup frozen peas, thawed
-1/2 cup heavy cream
-handful of chopped cilantro for garnish

Whisk together marinade ingredients, then stir in chicken. Place in refrigerator to marinate for at least 1 hour, and up to overnight. After marinating shake off excess marinade and broil chicken for 7-8 minutes, until charred and just cooked through.

While chicken broils, heat butter/ oil in a medium pot over medium heat. Add onion and ginger, cook 10 minutes, stirring intermittently. Add tomatoes, then stir in turmeric through cayenne. Simmer 10 minutes. Remove from heat, stir in peas, stir in heavy cream, then stir in cooked chicken. Serve over rice and topped with cilantro.

Slow Cooker Korean Beef

Slow Cooker Korean Beef

We like to serve this over brown rice and top it with raw scallions and a squirt of sriracha.


-1-1.5 lb flank steak, cut across the grain into 4 pieces
-1/2 c soy sauce
-1 cup beef broth
-1/2-3/4 cup brown sugar
-1 Tbsp rice vinegar
-1 Tbsp sriracha
-2 Tbsp sesame oil
-4 cloves garlic, minced
-1 inch knob ginger, minced
-1 red bell pepper, diced
-2 Tbsp cornstarch dissolved in 2 Tbsp water
-scallions, sesame seeds and sriracha for garnish

Grease or spray the inside of your slow cooker. Combine soy sauce through ginger in the slow cooker and whisk well. Stir in diced bell pepper. Add flank steak and spoon sauce over top. Cook on low for 6-8 hours, until meat shreds easily with a fork. Add cornstarch mixture, stir and cook an additional 30 minutes. Add water, 1/2 cup at a time, if the mixture isn't sauce-y enough (or add more cornstarch if you want to thicken it). Serve.

Cheese Stuffed Mini Bell Peppers

Cheese Stuffed Mini Bell Peppers

These are so yummy and work as an appetizer or side dish. I've done them with and without the turkey bacon and like them either way, or you could use regular bacon if you prefer.

-1 pack mini bell peppers, tops cut off, sliced in half and seeded
-1 wheel laughing cow cheese (we like the pepperjack or chipotle)
-1 pack turkey bacon, sliced in half (optional)

Spread cheese inside each pepper half. If desired, wrap each stuffed pepper in turkey bacon and secure with a toothpick. Bake peppers at 425 for 15-20 minutes or until peppers have softened and bacon is crisp and browned. Cool 5 minuteds and serve.

Banana Swirl

Banana Swirl

This is such an easy, dairy-free dessert that is on the healthy side. My kids watched Daniel Tiger and wanted to make the banana swirl from the show. We have made it plain, like Daniel Tiger did, with just frozen bananas and we have also made versions with cocoa powder, nutella, peanut butter and honey (separately). Any way we've done it has been delicious. This is a great way to use up any bananas that are past their prime.

-6 bananas, sliced then frozen for at least 2 hours
-1-2 Tbsp nutella, peanut butter, honey or chocolate (if desired, but not necessary)

Place the bananas and any extra ingredients you are using in a food processor. Process until everything is smooth and uniform. Serve immediately for a soft serve texture or return to freezer for at least 2 hours to scoop and serve like a traditional ice cream.

Roasted Okra

Roasted Okra

This is by far my favorite way I've ever eaten okra and it is so simple. It's not slimey at all, and my non-okra liking hubby loves this.

-1 lb okra, tops cut off and pods sliced lengthwise
-2 Tbsp olive oil
-1/2 tsp salt
-1/4 tsp pepper

In a small bowl whisk together oil, salt and pepper. Toss oil with okra and arrange okra cut side down on a greased or lined baking sheet. Bake at 425 10-15 minutes until desired browning and tenderness is achieved. Serve immediately.

Asparagus and Brie Tart

Asparagus and Brie Tart

This tart is fairly simple yet super delicious and impressive. It can be sliced like a pizza and served as an appetizer or with a green salad for brunch or lunch. This is also very versatile. You can leave the egg out altogether for vegans and change up the cheese to fontina, ricotta or goat cheese depending on your preference.

-1 sheet puff pastry, thawed
-1 small wheel or wedge of brie with the rind cut off and cheese slliced
-1 egg, beaten
-1 bunch asparagus, trimmed

Cover a sheet pan in parchment. Place puff pastry on parchment and roll the dough out a little in each direction. Fold in each of the sides at about an inch to form a crust. Spread slices of brie inside of the crusts. Pour beaten egg over the crust and brush over edges. Lay asparagus over egg mixture. Sprinkle with salt and pepper. Bake at 375 for 20 minutes, or until dough is puffed and golden. Cool 5 minutes and serve.

Gnocchi with Turkey Sausage, Tomatoes and Spinach

Gnocchi with Turkey Sausage, Tomatoes and Spinach

Top with shredded parmesan cheese, if desired

-1 package store bought gnocchi, cooked to package directions

-2 Tbsp olive oil

-1 onion, diced

-2 cloves garlic, minced

-1 lb Italian turkey sausage

-1 (15 oz) can diced tomatoes

-1 tsp salt

-1/2 tsp pepper

-1/4 tsp red pepper flakes

-1/4 c heavy cream

-1/2 lb spinach

Heat oil in pan over medium heat. Add onion, saute, stirring often, 5 minutes. Add garlic, saute 1 additional minute. Add turkey sausage, crumbling the meat from the casings. Cook while breaking up with a wooden spoon until sausage is cooked through. About 10 minutes. Add tomatoes and their juices. Add salt, pepper and red pepper flakes. Add cream. Add spinach a few handfuls at a time stirring and adding more spinach as it wilts down. Once all of the spinach is wilted add cooked gnocchi, stir and serve.

Kheema (Indian Beef and Peas)

Kheema (Indian Beef and Peas)

Serve this over rice of your choice- we like basmatti and garnish with cilantro, if desired.

-2 Tbsp canola oil
-1 onion, diced
-1 inch knob ginger, peeled and minced
-4 cloves garlic, minced
-1 lb ground beef
-1 (15 oz) can diced tomatoes
-2 Tbsp curry powder
-1 tsp turmeric
-1/2 tsp cumin
-1 Tbsp sugar
-1 tsp salt
-1/4 tsp cayenne
-1 russet potato, peeled and cubed
1 cup frozen peas

Heat oil in medium pot over medium heat. Add onion and ginger, saute 5 minutes. Add garlic, saute 1 additional minute. Add beef, cook breaking up with a wooden spoon until well browned. Drain off fat. Add diced tomatoes, curry powder, turmeric, cumin, sugar, salt and cayenne and stir. Add potato, continue to cook, stirring intermittently, until potato is tender, about 10 minutes. Stir in peas, cook 5 additional minutes and serve.

Wilted Spinach Salad

Wilted Spinach Salad

This is one of my favorite salads. It's simple, yet elegant. You can serve it with cloves of roasted garlic, toasted pine nuts, or curls of parmesan cheese.

-2 Tbsp olive oil
-2 cloves garlic, minced
-1/2 pound spinach
-1/2 tsp salt
-1/4 tsp red pepper flakes
-juice of 1 lemon

Heat oil in pan over medium heat. Add garlic, saute 1 minute, stirring constantly. Add spinach a few handfuls at a time, stirring as it cooks down and adding more when you have room. Once all of the spinach is incorporated and wilted remove from heat, add salt, red pepper flakes and lemon juice and serve immediately.

White Bean Soup

White Bean Soup

This is my altered version of Shauna Niequist's Magical White Bean Soup from her book Bread and Wine. This soup base is vegan, glutenfree, quick, easy, inexpensive yet delicious and elegant. I like to leave it chunky, but it would be just as good pureed smooth. 

For The Soup
-2 Tbsp olive oil

-1 onion, diced
-1/2 pound carrots, diced
-1 bulb fennel, diced
-4 celery ribs, diced
-1 Tbsp dried rosemary

-1/4 tsp red pepper flakes
-6 cans white beans in liquid (cannellini or great northern beans)
-salt and pepper to taste

For The Vinaigrette
-1 tablespoon Dijon mustard
-1/4 cup balsamic vinegar
-1/4 teaspoon salt
-1/4 teaspoon pepper
-1/4 cup olive oil

For Serving
Prosciutto, torn into ribbons
Parmesan, curled into strips with a vegetable peeler

Heat oil in a large pot over medium heat. Add the onion, carrots, fennel, and celery, and allow to soften, 10 to 15 minutes. Add beans in their liquid, rosemary and red pepper flakes. Cover and cook for 20 minutes at a gentle boil. Taste, add salt and pepper, taste again-- keep in mind that you'll get a good amount of salt from the toppings. Cook for an additional 20 minutes, or longer if you have time.

While the soup cooks, make the vinaigrette. Place all of the ingredients in a blender or food processor and mix until evenly incorporated.

To serve, ladle soup into bowls, drizzle with vinaigrette and top with parmesan and prosciutto (if desired).

Cherry Clafoutis

Cherry Clafoutis

This is one of my favorite desserts. It's simple yet elegant. It's not overly involved or overly sweet. Most importantly, it's delicious!

-3 eggs
-1/2 c sugar
-6 Tbsp butter, melted and cooled slightly
-1 c flour
-1 c milk
-1/2 tsp almond extract
-2.5 c frozen cherries, thawed

Beat the sugar and eggs together with a whisk until they lighten in color. Gradually add butter, beating to incorporate. Add the flour and whisk until everything is evenly incorporated into the batter. Next slowly pour in the milk a little at a time. Add the extract, mixing well.

Place the cherries in a greased round baking dish or cake pan (9 or 10 inches in diameter). Pour the batter over the fruit. Bake at 400 25 to 30 minutes, until slightly browned and almost completely set in the middle. Let sit at least 15 minutes before serving in wedges. Dust with powdered sugar if desired.

Cream Cheese Blueberry Galette

Cream Cheese Blueberry Galette

I took the quick and easy route on this one using store bought pie dough for the pastry. You can easily substitute your favorite pie crust recipe for the store bought variety. This is one of my favorite desserts. It's pretty, easy yet elegant, not overly sweet or heavy and  is delicious!

-1 store bought refrigerated pie crust
-2.5 cups frozen blueberries, thawed and drained
-1/3 cup plus 2 Tbsp granulate sugar, divided use
-4 tsp cornstarch
-1 (8 oz) package cream cheese
-1 tsp vanilla extract
-1 egg, plus 1 egg yolk

Place the pie crust on top of parchment paper on a sheet pan. 

Toss the blueberries, 1/3 cup sugar and cornstarch in a bowl. 

With a mixer, beat the cream cheese, vanilla, egg yolk and the remaining 2 tablespoons sugar in a separate bowl.

Spread the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the filling working your way around the entire circle a few inches at a time.  Brush the crust with the beaten egg and sprinkle with a little extra sugar. Bake at 425 until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.

Beef Stroganoff

Beef Stroganoff

I like to serve this over whole wheat egg noodles but you could do it over rice, potatoes or any pasta of your preference. Garnish with parsley if desired.

-1 Tbsp olive oil
-1 lb flank steak, sliced into strips, across the grain
-2 Tbsp butter
-1 onion, diced
-1 (16 oz) package mushrooms, sliced
-2 cups beef broth
-5 Tbsp flour
-1 tsp thyme
-1/2 tsp salt
-1/2 tsp pepper
-1 Tbsp Worcestershire sauce
-1 Tbsp dijon mustard
-1/2 cup sour cream

Heat oil in medium pot over medium heat. Add flank steak, saute, stirring often, 3-5 minutes, until the strips are cooked rare ( somewhat browned, but still have some pink to them).  Set steak aside and drain off juices from meat. Add butter and onion to the pan, saute 5 minutes. Add mushrooms. Saute 5 additional minutes. Whisk together broth and flour, then pour into pan. Bring to a simmer, stirring everything. Once broth has thickened add salt, pepper, Worcestershire and dijon and stir to combine. Add beef back to the pot and turn off the heat. Stir in sour cream and serve.

Green Chile Strata

Green Chile Strata

This is a unique twist on the traditional breakfast casserole. It can all be assembled up to 24 hours in advance then refrigerated until you are ready to bake and serve.

-10 eggs
-2 cups milk
-1 tsp salt
-2 (7 oz) cans green chiles
-2 cups shredded pepper jack cheese
-10 corn tortillas, cut into bite sized strips

In a large bowl, whisk together the eggs, milk and salt. Stir in green chiles (and their juice), pepper jack and tortillas. Pour mixture into a greased 9 x 13 pan. Bake at 350 for 45-60 minutes, until the casserole is set and browned and puffy on top. Serve.