1 cup dry Jasmine rice
2 Tbsp extra-virgin olive oil
4 (6-oz) skin-on salmon fillets
Salt and pepper to taste
2 heaping cups shredded cabbage
3 Tbsp thinly sliced green onion plus more for garnish
1 Tbsp rice vinegar or lime juice
1/3 cup roasted peanuts, roughly chopped
Firecracker Peanut Sauce
1/4 cup creamy peanut butter
2 Tbsp lower-sodium soy sauce
2 Tbsp Thai sweet red chili sauce
1 1/2 Tbsp rice vinegar
1 Tbsp sesame oil (not toasted)
1 garlic clove, minced
1 tsp freshly grated ginger (sub: 1/2 tsp ground ginger)
1.Combine rice, 2 cups of water, and a dash of salt in a small saucepan. Bring the mixture to a light boil, cover the pot, and reduce heat to low. Let the rice simmer for 13 to 15 minutes, until most of the water is absorbed. Replace the lid and turn off the heat. Allow the pot to sit undisturbed, for another 10 minutes, or until you’re ready to assemble the bowls.
2. Prepare the firecracker Peanut Sauce by combining peanut butter, soy sauce, red chili sauce, vinegar, sesame oil, garlic, and ginger in medium bowl. Stir mixture with a whisk until smooth. If needed, whisk in 1 Tbsp water to thin out to desired consistency.
3.Prepare the salmon by seasoning the flesh with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, place the fish skin-side down in the pan, pressing down firmly with a spatula. Let the salmon cook about 3 minutes, until it appears -75% cooked on the sides. Flip the salmon, turn off the heat, and cook for 1 to 3 more minutes, depending on the thickness, until cooked through. Remove from heat.
4. Divide rice evenly into each of four bowls. Top each bowl with one salmon fillet and a spoonful of cabbage slaw. Next, drizzle peanut sauce evenly over all components, and garnish with chopped peanuts and extra green onion, if desired.
5.Love veggies? Us too! Feel free to add extra vegetables or mix-ins to this salad and rock your plate! Enjoy!
2 Tbsp coconut oil
1/2 medium onion, diced
5 cloves garlic, minced
1.5 Tbsp freshly grated ginger
1 small bunch of carrots, diced (about 1 cup)
2 Tbsp mild curry powder
3/4 tsp turmeric
1/2 tsp coriander powder
1/2 tsp cumin
1/4 tsp cayenne pepper (optional)
1 tsp salt, to taste
1 (14 oz) can crushed tomatoes (or sub tomato sauce)
2 3/4 cups water (or vegetable broth)
1 cup dried brown lentils
1 (14oz) can full-fat coconut milk
fresh cilantro for garnish
rice, quinoa or another grain
1.In a large pot over medium heat (love my Staub for this), add 1 Tbsp coconut oil, onion, garlic, ginger, and carrots. Cook for 3-4 minutes, stirring frequently. Add in spices and salt, turn heat up to medium-high, stirring continuously for another 4-5 minutes. Add a little extra oil here as needed.
2.Reduce heat to medium, add crushed tomatoes, water, and lentils. Stir to combine then bring mixture to a simmer, then cover and continue simmering for about 35-40 minutes, string every 10 minutes. After about 40 minutes, mixture should thicken a little.
3.Now stir in coconut milk, continue simmering uncovered for 5 minutes on low-medium heat, then remove from heat and let stand for 10-15 minutes, until curry has thickened more.
4.Serve with rice, naan and more fresh cilantro.
1 Tbsp olive oil
1 1/4 cups chopped red onion or yellow onion
1 1/4 cups chopped red bell pepper
1 1/4lbs lean ground beef
Salt and freshly ground black pepper
1 Tbsp minced garlic
2 Tbsp chili powder
1 1/2 tsp ground cumin
1 (14.5oz) can black beans, drained and rinsed
1 (14.5-ounce) can fire roasted diced tomatoes
1 cup frozen corn
1 1/2 cup water or chicken broth
1 1/2 Tbsp lime juice, plus lime wedges for serving
1/2 cup chopped cilantro
2 cups shredded cheddar cheese
2 cups shredded Monterey jack cheese
15 (6-inch) corn tortillas, cut into halves
Taco toppings (optional)
1.Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
2.Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onion and bell pepper, saute’ 4 minutes. Scoot to the far side.
3.Crumble in beef, season with salt and pepper. Let brown on bottom, then break up beef, season with salt and pepper. Let brown on bottom, then break up beef and continue to cook until browned. Drain fat.
4.Add garlic, chili powder and cumin and cook 1 minute longer.
5. Stir in black beans, tomatoes, corn, water, lime juice, and cilantro and remove from heat.
6.To assemble casserole, layer 10 tortilla halves along bottom of baking dish, work to cover whole bottom surface as best as possible.
7. Spoon and spread 1/3 of the beef mixture over tortilla layer.
8. Toss cheese together and spread 1/3 of the cheese mixture over beef layer.
9.Repeat this layering process with tortillas, beef filling and cheese two more times.
10. Bake in preheated oven 20 minutes.
11. Finish with optional toppings then cut into slices. Serve warm with lime wedges if desired.
1/3 cup Pine Nuts
1 1/2c mix of red, yellow, or orange bell pepper, deseeded and diced
1 lb asparagus (sub zucchini or eggplant when in season) but into 1″ pieces with woody ends discarded
12oz cherry tomatoes sliced in 1/2
2 tsp garlic minced
1/2c shallot chopped
3 Tbsp extra virgin olive oil divided
1/2 tsp seas salt
1/2 tsp black pepper ground
1 1/2c garlic and herb feta crumbled
2 Tbsp extra virgin olive oil
1 Tbsp Lemon juiced, about 2
1/2 tsp seas salt
1/4 tsp black pepper ground
For the Garnish:
2-3 Tbsp chopped fresh basil
2-3 Tbsp fresh parsley
Toast the pine nuts:
1.Preheat oven to 350 degrees F and toast pine nuts for 6-7 minutes or until toasty and fragrant. Set aside to cool
Roast the Veggies:
1.Turn oven up to 425 degrees F. Line two sheet pans with parchment paper. Place the mushrooms, bell peppers, asparagus, tomatoes, garlic and shallot on one pan. Sprinkle with 2 Tbsp of olive oil. Using a spatula, mix all the veggies together with the olive oil. Sprinkle with salt and pepper then stir again. Move 1/2 the veggie mixture to the other sheet pan. Spread the veggies in one layer, making sure there’s no overlapping on both pans. Roast in a 425 degrees F oven for 35-40 minutes (due to oven variation, keep an eye on your veggies and start checking your veggies at 25 minutes; a bit of charring is good! Rotate pans 1/2 way through roasting.
Cook the Orzo:
1.In a large saute’ pan, heat 1 Tbsp of olive oil on medium heat until shimmering. Add the orzo and stir, coating the orzo thoroughly. Stir occasionally for about 3 minutes or until the orzo is toasty and golden. Add the vegetable broth. Be careful here because the broth will spit and sputter. Bring to a simmer, turn down the heat to low, cover and cook for about 15 minutes or until all the liquid is absorbed. Stir. Remove from heat, cover and set aside.
Make the dressing:
1.In a small bowl add the olive oil, lemon juice, and pepper. Whisk until all the ingredients are emulsified.
Putting it all Together:
1.In the large saute’ pan, to the orzo, add the roasted veggies and all their juices, stir in the dressing, feta, and pine nuts. Garnish generously with basil and parsley. Serve immediately