- 2 cups miniature farfelle pasta uncooked
- 3 cups either 2 (15-ounce) cans, or 3-4 corns on the cob)
- 1 large avocado
- 3 green onions
- 1/2 bunch cilantro
1 tablespoon finely chopped jalapeno
1/2 cup Cotija cheese (or queso fresco or feta — add cheese to preference (we like 1/2 cup)
1/2 canned cup black beans
- 1/2 cup full fat regular mayo no substitutes
- 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
- 1/8 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon Sriracha or hot sauce
- Pinch of salt and ground black pepperGet
Cook the pasta according to package directions. Drain and rinse under cold water. Make sure the pasta is completely dry.
Corn: if using corn on the cob: Heat the grill to medium. Pull back the husks to the base and take off all the silk from each ear of corn. Fold back the husks into place.
Place the ears of corn in a large bowl of water with 1 tablespoon of salt for 10 minutes and then remove from water and shake to dry. Place the corn on the grill, cover the grill, and cook for 15-20 minutes turning the corn every 5 minutes.
You’ll know the corn is done when the kernels are tender and easily pierced with a fork.
Alternative #1: use pre-roasted canned corn — drain and allow to dry. Alternative #2: use regular canned corn: heat a large cast iron skillet on medium high heat for 3-4 minutes or until very hot. Drain corn and place in a single layer and cook for about 5 minutes stirring once in between or until browned. Avoid stirring too often as this will keep the corn from getting a good roast.
Meanwhile prep the veggies: chop the avocado into small pieces, chop the green onions, coarsely chop the cilantro, very finely chop the jalapeno, and cook then crumble the bacon. Crumble the cheese. Add black beans if desired.
In a large bowl combine the completely dry and cooled pasta, cooled corn, avocado, onions, cilantro, jalapeno, bacon, and cheese. **If you don’t plan on eating this in one sitting and immediately after making, don’t add the bacon, cheese, or avocado. Add those in separately right before enjoying.**
In a small bowl combine all of the dressing ingredients and whisk together until completely combined.add to the the salad and enjoy!
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
Lemon wedges, for serving
note: 1/2 lemon juiced, 1/2 panko, 6 saltines, 1/2 tsp old bay, parsley minced
In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola or grapeseed oi
1 (12- to 14-ounce) package extra-firm tofu (do not use silken)
8 ounces baby bella (cremini) mushrooms, finely chopped
1 (8-ounce) can water chestnuts, drained and finely chopped
2 cloves garlic, minced note I used 2 tsp ginger/garlic paste
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes
4 green onions, thinly sliced, divided
8 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves
Optional for serving: grated carrots, additional red pepper flakes
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs!
Place all ingredients into Vitamix, Blender or Food Processor and process until slightly smooth.
Store in refrigerator in a covered glass vessel or freeze for later use.
The Homemade Ginger Garlic Paste freezes well.
I store them in my freezer in individual servings in this Covered Ice Cube Tray.
When you need some paste, just pop out a cube or two. It is so convenient
1/2 cup olive oil (yes, I know that’s a lot)
2 tbsp of salted butter
1 yellow onion, sliced longways into thick wedges
1 tbsp of crushed garlic
4 lbs of boneless, skinless chicken thighs cut into strips with fat trimmed (thighs are strongly suggested for this recipe due to how tender they are, although breasts will do as well – you can also use some beef round/flank steak and pork tenderloin cut into strips too if you prefer)
1/2 cup of garlic broth (I used 1/2 tsp of Garlic Better Than Bouillon + 1/2 cup of water but you can just use 1/2 cup of chicken broth if you don’t have this)
1 tbsp paprika
1 tbsp of curry powder
1 tbsp of seasoned salt
1/2 tbsp of cumin
1 tsp turmeric
1 tsp cinnamon
2 tsp of black pepper
1 tsp of crushed red pepper flakes (optional)
1/2 tsp of cayenne pepper (optional)
For arranging, if desired:
Pita/flatbread, warmed or room temperature
Hummus, any of your choice or click here to make mine
Red onion, sliced into strands
Tzatziki (click here to make mine)
Add the butter and olive oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Once melted and the oil begins to bubble (or the display reads “Hot”), add in the yellow onion and garlic and cook for about 3-5 minutes
Next, add in the chicken thighs followed by the paprika, turmeric, cinnamon, curry powder, cumin, seasoned salt, black pepper, cayenne pepper and crushed red pepper flakes. Stir well so all the spices are mixed in with everything in the pot
Then, add in the garlic (or chicken) broth. Stir very well, deglazing/scraping the bottom of the pot
Secure the lid, hit the “Keep Warm/Cancel” button and then hit “Manual” or “Pressure Cook” High Pressure for 7 minutes. Quick release when done. (Note: Remember, we really made this a spice-infused marinade more than a sauce as most of it is compromised of olive oil, therefore its main purpose is to season and infuse the chicken with that amazing shawarma flavor as it pressure cooks in the pot. So while it’s not necessarily meant to be eaten as a saucy soup, it’s perfectly ideal for drizzling over the shawarma and/or rice and veggies when serving. You can also save any remaining infused olive oil, place in a mason jar and pop in the fridge to cook other dishes with in the future!)
Prepare your shawarma wrap by taking some pita, spreading on some hummus, laying in some chicken and yellow onion, topping with some strands of red onion, diced cucumber and some tzatziki. Top it off by drizzling the incredible spiced-infused oil we cooked our shawarma in over the top. Wrap it together nice and tightly, making sure the bottom is tight (I know). Wrapping the bottom portion in foil may help with any messy drippings
- Whisk sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
- Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
- Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
- Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
- Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
1 medium butternut squash (about 2 pounds)
5 to 6 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste
1 cup semi-pearled farro (see Note up top)
1/3 cup toasted pepitas (I used, and love, the salted ones)
3 ounces ricotta salata or another salty cheese, crumbled or coarsely grated (about 3/4 cup)(omit to make vegan)
1 tablespoon sherry vinegar
1 tablespoon water
1/2 teaspoon table salt
1/2 teaspoon granulated sugar
1/2 small red onion, finely chopped
Preheat oven to 375 degrees F.
Peel squash, then halve lengthwise and scoop out seeds. Cut squash into approximately 3/4-inch chunks. Coat one large or two small baking sheets with 2 tablespoons oil total. Spread squash out in single layer on sheet. Sprinkle with salt and freshly ground black pepper. Roast until pieces are tender, about 30 to 40 minutes, turning them over halfway through the cooking time. Set aside to cool slightly.
While squash is roasting, cook farro in a large pot of simmering salted water until the grains are tender but chewy, about 30 minutes. (Since there are so many varieties of farro, however, if your package suggests otherwise, it’s best to defer to its cooking suggestion.) Drain and cool slightly.
While squash is roasting and farro is simmering, in a small bowl, whisk together sherry vinegar, water, 1/2 teaspoon table salt and granulated sugar until sugar and salt dissolve. Stir in onion; it will barely be covered by vinegar mixture but don’t worry. Cover and set in fridge until needed; 30 minutes is ideal but less time will still make a lovely, lightly pickled onion.
In a large bowl, mix together butternut squash, farro, red onion and its vinegar brine, the crumbled cheese and pepitas. Toss with 3 tablespoons of the remaining olive oil, use the 4th one only if needed. Taste and adjust seasonings. Eat now or later. Salad keeps in the fridge for up to a week.
1 1/2 Cups flour + 3 Tablespoons
1 Cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 Cup finely grated peeled carrots
1/2 Cup chopped walnuts
1/2 Cup golden raisins
1 teaspoon white vinegar or apple cider vinegar
1 teaspoon pure vanilla extract
5 Tablespoons Canola oil
1 Cup water
Preheat oven to 350 degrees F. and grease an 8″ baking pan with non-stick cooking spray.
In a large mixing bowl, mix the first 8 dry ingredients and blend well. Next, add carrots, walnuts and golden raisins – blend well. Last, add the wet ingredients – vinegar, vanilla and oil, then pour the water over top – mix well. Pour in greased baking dish.
Bake on middle rack of oven for *35 to 45 minutes. Check with toothpick to make sure it comes out clean, remove when ready. Allow to cool and top with your favorite vanilla or cream cheese frosting. Enjoy!Note: *Oven baking times may vary, be sure to check your cake to make sure you do not over bake.
Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
- Butter and flour for the pan
- 1 ½ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- 1 teaspoon ground cardamom
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 1 ¼ cups sugar
- 1 large (or 2 small) lemons
- 4 large eggs, at room temperature
- ½ cup heavy cream, at room temperature
- 1 ½ teaspoons pure vanilla extract
- 5 ½ tablespoons unsalted butter, melted and cooled
- ⅓ cup marmalade (for optional glaze)
- ½ teaspoon water (for optional glaze)
- Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.
- Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.
- Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.
- Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.
- For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.
- When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top.