ENTREES
Glaze for Beef Lettuce Cups
1 tablespoon soy sauce
2 tablespoons hoisin
salt, pepper
Combine and add after beef is cooked, stirring to coat.
Sweet and Sour Glaze for Chicken
chicken breasts, cooked with salt, pepper, and oregano and sliced scallions
2 tablespoons orange marmalade
juice of 3 lime wedges
1 clove garlic, grated
Coat cooked chicken with glaze and serve
Honey Glaze for Chicken
1 tablespoon honey
2 tablespoons chicken demi-glace
2 tablespoons water
Toss with cooked chicken.
Lime Sauce for Fish
juice of 1 lime
1 tablespoon honey
tops of 2 scallions
1 teaspoon sesame seeds
Serve over cooked fish.
Panko Fish
1/4 cup Panko
juice of 1/2 lemon
1 tablespoon Italian seasoning
.7 oz Grana Padano cheese
2 cod or whitefish filets
1 tablespoon Dijon mustard
Pat 2 cod filets dry; season with salt and pepper. Place on oiled and foiled baking sheet. Spread mustard on fish then top with breadcrumbs (mixture of breadcrumbs, grated cheese, lemon juice, Italian seasoning, and 2 teaspoons of olive oil.) Bake 9 to 11 minutes or until fish is 145F.
*Can also top with 1 tablespoon sweet white miso paste, 1 tablespoon mirin, and 1 1/2 teaspoons sesame oil.
Chicken Stir Fry
10 oz chicken breasts, cubed
6 oz green beans
4 oz sweet peppers
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 cup cornstarch
1/2 lb cabbage
2 cloves garlic
1 tablespoon honey
1 tablespoon ketchup
1 tablespoon rice vinegar
In a bowl, combine ketchup, honey, soy sauce, vinegar, and 1 tablespoon of water.
Coat chicken pieces in half of the cornstarch and saute in pan with olive oil. When brown, remove from bowl and toss with 1/2 of sesame oil.
Saute green beans in pan, adding peppers, cabbage and garlic. Season with salt and pepper and the other 1/2 of the sesame oil.
Add chicken and glaze to veggies and serve.
Lemon Yogurt Sauce for Chicken or Pork
1/2 cup plain Greek yogurt
1 teaspoon preserved lemon puree
salt and pepper
Chicken with Farro and Lemon Sauce
2 chicken breasts
2 scallions
1 lemon, quartered and de-seeded
2 tablespoons dried currants
1/2 chicken broth
1/2 cup farro
6 oz carrots, peeled and sliced
4 oz cooked beets
2 tablespoons fromage blanc
1 tablespoon whole grain mustard
Cook farro in water, 18-20 minutes, until tender; drain and return to pot.
Add juice of 2 lemon wedges to beets. Soak currants in 1 tablespoon of hot water.
Salt and pepper chicken, then saute until browned; add broth and cook until chicken is cooked through. Remove from skillet.
Saute carrots in skillet; add white bottoms of scallions and cook; add water and cook until water has cooked off.
For sauce: combine fromage blanc, mustard, juice of 2 lemon wedges, and salt and pepper.
Combine farro, beets, carrots, currants, chicken, and sauce.
Hoisin Glaze for Meatloaf
1/4 cup hoisin sauce
3 tablespoons ketchup
Combine. Cook meatloaf with half of the glaze and then add remaining after baking--do not cross-contaminate glaze.
Veggie and Beef Bolognese
1 1/8 lb ground beef
1-15 oz can crushed tomatoes
2 tablespoons mascarpone
1 clove garlic, grated
6 oz carrots, peeled, halved, and sliced
1 sweet onion
1 1/2 teaspoons calabrian chile paste
2 tablespoons worcestershire sauce
1/2 cup ricotta
pasta
Cook pasta. Reserve 1/2 cup of pasta cooking water.
In bowl, combine ricotta, 1 tablespoon of olive oil, and grated garlic; season with salt and pepper.
Heat olive oil in skillet. Add beef and carrots; cook until lightly browned. Add onion, salt, and pepper. Add chile paste. Add tomatoes and worcestershire.
Add bolognese, mascarpone, and cooking water to pasta. Serve with garlic ricotta.
Roast Pork
Pat pork roast dry and drizzle with olive oil and season with salt, pepper, other seasonings. Roast 27-30 minutes total (or until 145F.) You can add veggies about 10 minutes in.
Vegetable Marinade
sliced veggies like cucumbers and radishes
1 tablespoon vinegar
1 1/2 teaspoons sesame oil
salt, pepper
Cheesy Orzo
2 tablespoons creme fraiche
1 1/2 oz feta cheese
1 tablespoon red wine vinegar
salt, pepper
lightly stir fried veggies like snap peas
4 oz. orzo pasta, cooked
Combine.
Black Beans with Sour Cream
olive oil
1 tablespoon of sour cream (or more to taste, up to 1/4 cup)
1 clove garlic, grated
Heat olive oil in skillet. Add beans and garlic; salt and pepper to taste.
Black Beans with Onions
1 red onion
2 tablespoons butter
2 cloves garlic
1 tablespoon honey
1 tablespoon rice vinegar
For onions: heat butter and saute diced onion; add 1 1/2 teaspoons honey and 1/4 cup water, cooking about 10 minutes.
For beans: heat olive oil; saute 2 cloves garlic and scallions. Salt and pepper to taste. Add black beans, 1/4 cupe water, 1 1/2 teaspoons honey, 1 tablespoon rice wine vinegar, and caramelized onions. Heat through.
Seared Zucchini
Slice zucchini into rounds. Saute in 1 teaspoon olive oil until browned (without stirring.) Add juice of 1/2 lemon, salt, and pepper.
Brussel Sprout Slaw
4 oz sliced brussel sprouts
1 apple, diced
2 tablespoons almonds, sliced and roasted
1 tablespoon creamy mustard
1/2 teaspoon olive oil
salt and pepper
Combine and let sit 10 minutes before serving.
Quinoa Salad
1/2 cup red quinoa
4 oz sweet peppers, sliced
1 tablespoon red wine vinegar
4 oz snow peas
3 oz radishes
.7 oz grana padano
Boil salted water, add quinoa, and cook uncovered 14-16 minutes. Drain and set aside.
Saute sliced peppers and snow peas in olive oil.
Combine vinegar, grated cheese, olive oil. Combine with quinoa and cooked vegetables, plus radishes. Season with salt and pepper.
Optional: add cooked chicken
Olive Tapenade
1 oz sliced roasted red peppers
1 oz pitted nicoise olives
1 tablespoon Italian seasoning
juice of 1/2 lemon
1/2 teaspoon olive oil
salt, pepper
Combine.
Creamy Farro with Zucchini
1/2 cup farro
1 zucchini
4 oz cherry tomatoes, halved
1 tablespoon capers, chopped
1 teaspoon oregano
2 tablespoons creme fraiche
grated Grana Padano
Boil salted water, add farro, and cook uncovered 18-20 minutes.
Meanwhile, saute zucchini with olive oil, garlic, and salt and pepper.
Combine farro, zucchini, and sauce.
Chicken is optional.
Moroccan-style Chickpeas
6 oz carrots, peeled, halved and sliced
scallions, white bottoms only
1 oz green olives, chopped
1/2 cup plain Greek yogurt
1 tablespoon rice vinegar
1-15.5 oz can chickpeas
1 clove garlic, grated
2 tablespoons tomato paste
1 1/2 tablespoons golden raisins
Make garlic yogurt: add grated garlic to yogurt and set aside.
In olive oil, heat chickpeas, carrots, and white bottoms of scallions; season with salt and pepper. Add tomato paste and raisins. Add 1 cup of water and continue to cook until slightly thickened. Add vinegar and olives and garlic-yogurt.
Chicken is optional.
Roasted Vegetables
sliced carrots
sliced onions
sliced potatoes (Yukon or sweet)
broccoli pieces
brussel sprouts
green beans
bell peppers
etc
olive oil
salt, pepper
Preheat to 450F. Layer any veggies in pan; drizzle with 2 tablespoons olive oil and season. Roast 10-20 minutes (depending on veg) or until browned and tender.
"Fried" Freekeh
1/2 cup cracked freekeh
2 eggs, beaten
3 oz radishes, de-stemmed, peeled and sliced
2 scallions
1 tablespoon soy sauce
1 tablespoon rice vinegar
4 oz sweet peppers
6 oz carrots, peeled, halved and sliced
2 cloves garlic, grated
3 tablespoons roasted peanuts
Boil salted water and add freekeh; cook 24-26 minutes. Drain.
Saute sliced carrots, radishes, peppers, and white scallion bottoms; season with salt and pepper. Add egg and cook, slowly combining with veggies. Remove from pan.
Add freekeh to pan and cook 3-4 minutes without stirring until crispy. Add soy sauce, vinegar, veggies and eggs.
Sandwich Slaw
1 tablespoon apple cider vinegar
1/4 cup creamy mustard sauce
1/2 cup pickle relish
1 lb. sliced cabbage
salt, pepper
Combine and set aside for 10 minutes.
Cheese Rolls
22 oz pizza dough
4 oz fresh mozz
1 1/2 teaspoon Italian seasoning
pecorino cheese
olive oil
Preheat oven to 450F. Oil small baking dish. Combine 1 tablespoon of olive oil and 1 1/2 teaspoons Italian seasoning.
Cut dough and mozzarella into 8 portions. Working with each portion, insert piece of cheese into dough and pinch closed. Top with pinch of pecorino cheese.
Bake 23 to 25 minutes until golden brown.
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