Blueberry Breakfast Bake from 12tomatoes.com

  • 3 cups fresh blueberries
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/2 cup slivered almonds, optional, plus more for garnish
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
  3. In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
  5. Transfer mixture to greased baking dish and place in oven.
  6. Bake for 30-35 minutes, or until oats are tender and cooked through.
  7. Serve warm, sprinkled with more almonds, and enjoy!

 

Bread and Tomato Soup (Pappa al Pomodoro) from saveur.com

12 cup extra-virgin olive oil
2 cloves garlic, peeled and finely chopped

2 leeks, white and light green parts only, washed and finely chopped
9 cups puréed peeled Italian tomatoes
3  cups veggie stock
9 slices (¾”-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
2 tbsp. chopped basil leaves
Kosher salt and freshly ground black pepper, to taste

Heat ⅓ cup of the oil in a large wide pot over medium heat. Add garlic and cook until light golden, about 2 minutes. Reduce heat to medium-low, add leeks, and cook, stirring often, until very soft but not browned, 15–20 minutes. Add the tomatoes and chicken and beef stocks and stir to mix well. Increase heat to medium-high and bring soup to a boil. Then reduce heat to medium-low to maintain a simmer and continue to cook, stirring occasionally, for 30 minutes.
Remove the pot from the heat. Add the bread, pushing it into the soup with a wooden spoon until each piece is submerged. Add the basil and stir gently to combine. Cover the pot and set it aside to let the bread soak until completely softened, about 30 minutes.
Uncover the pot and whisk the soup vigorously until the bread breaks down and the soup resembles porridge, 4–5 minutes. Season to taste with salt and pepper. Gently reheat soup over medium heat. Ladle the soup into warm bowls and drizzle with remaining olive oil.

 

one pot black bean enchilada pasta from savorynothings.com

 

  • 4 cups small pasta shapes
  • 1 can black beans
  • 1 yellow pepper diced
  • 1 red pepper diced
  • 1 cup sweet corn
  • 1 can diced tomatoes
  • 1 cup enchilada sauce
  • 1-2 tbsp taco seasoning
  • 4 cups water or broth
  • 1/2 cup shredded cheddar plus extra to top (optional)
  • cilantro, cherry tomatoes, lime wedges to serve (optional)
  1. Place all ingredients except for the cheese and garnishes in a large pot. Cover and bring to a boil. Uncover and simmer until pasta is done, about 15 minutes.

  2. Stir in cheese, add more on top if you like. Serve with cilantro, diced tomatoes and lime wedges.

 

one pot garlic butter parmesan mushroom pasta from savorynothings.com

  • 1 tablespoon olive oil
  • 3-4 cloves garlic
  • 1 pound sliced mushrooms
  • 1 tablespoon dried Italian herbs
  • 1/2 teaspoon salt
  • 5 cups water, stock or milk
  • 1 pound spaghettiuncooked
  • 2-3 tablespoons butter
  • 3/4 cup cream cheese
  • 3 ounces finely grated parmesan
  1. Heat a large skillet over medium high heat. Add the oil and cook the garlic and mushrooms until softened, about 4 minutes.

  2. Add the herbs, salt, liquid and spaghetti. Bring to a boil, then simmer for 10 minutes or until the pasta is done.

  3. Stir in the butter, cream cheese and parmesan. Serve immediately.

Recipe Notes

If the pasta looks too dry, add up to 1 more cup liquid. How much liquid you need really depends on the kind of pasta you use and how you like your sauce!

 

Cranberry Rosemary Cheese Spread from 12tomatoes.com/

  • 1 (8 oz.) package cream cheese, softened
  • 4 oz. goat cheese, crumbled
  • 1/2 cup dried cranberries, chopped
  • 1/2 cup dried apricots, chopped
  • 1 tablespoon (2-3 sprigs) fresh rosemary, minced
  • 1 teaspoon honey
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground pepper, to taste
  • Ritz crackers, for serving
  1. In a large bowl or mixer, cream together cream cheese and goat cheese, then mix in honey, garlic powder, salt and pepper.
  2. Fold in cranberries, apricots and rosemary, then refrigerate for 20 minutes, or until just chilled, but still soft.
  3. Serve with crackers or sliced baguette and enjoy!

 

Sesame Noodles from thisoldgal.com

  • 16 ounces Chinese Egg Noodles
  • 3.5 cups Fresh Water
  • 8 Scallions Sliced Thin
  • 1 Tbsp Toasted Sesame Oil
Sauce
  • 1/2 cup Soy Sauce, Low Sodium
  • 8 cloves Fresh Garlic Minced
  • 8 Tablespoons Canola Oil
  • 5 Tablespoons Pure Sesame Oil
  • 4 Tablespoons Seasoned Rice Vinegar
  • 4 Tablespoons Sugar
  • 1 teaspoon Hot Chili Oil
Add Ons
  • Hard Boiled Eggs
When preparing the noodles on the stove in a sauce pan, you will drain and rinse them and then pour on the sauce. 
  1. Whisk sauce ingredients together in a measuring cup and set aside.

  2. Place noodles into your Pressure Cooker cooking pot and add 3.5 cups of fresh water  Dump in sauce.

  3. Lock on Lid and close Pressure Valve.  Cook at High Pressure for 0 minutes.  When Beep sounds, allow a 2 minute Natural Pressure Release and then carefully and slowly release the rest of the pressure.

  4. Remove cooking pot from Pressure Cooker and dump into a big serving bowl.  Toss with scallions and drizzle with Toasted Sesame Oil.  Serve.

Recipe Notes

If using Rose Brand Gourmet Chinese Egg Noodles, set your Pressure Cooker to “0” minutes.  If using another type of thin noodle, set Pressure Cooker to 2 minutes less than half the time of the lower number on the package directions.

Shaved Cauliflower Salad from foodrepublic.com

  • Americano at The Joule in Dallas. Photography by Mei-Chun Jau.

    3 ounces shaved white cauliflower

  • 1 1/2 ounces shaved purple cauliflower
  • 1 1/2 ounces shaved orange cauliflower
  • 2 tablespoons toasted pistachios
  • 2 tablespoons plumped golden raisins
  • 4 tablespoons fresh squeezed lemon juice
  • 1 tablespoon extra virgin olive oil
  • Dash red chili flakes
  • Dash chives
  • salt to taste
  1. Thinly shave the cauliflower on a mandolin, toss with lemon juice and lightly season with salt,
  2. let the cauliflower macerated for a few minutes. Toss in the toasted pistachios, plumped golden raisins, and chili flakes.
  3. Drizzle in the EVOO, taste and adjust the seasoning. Garnish with chives and serve immediately.

spicy beefless skewers

  • 1 pkg gardein beefless tips
  • wooden skewers
  • 1/2 cup fresh cilantro, chopped
  • garlic cloves thinly sliced
  • 3 tbsp low sodium soy sauce
  • 1 tsp orange zest, grated
  • 1 tsp sriracha
  • 1/4 tsp miso paste
  • 1 tsp brown sugar
  • 1 ct red pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct yellow pepper, cored, seeded and cut into 1.5″ pieces
  • 1 ct green pepper, cored, seeded and cut into 1.5″ pieces
  • 1/2 cup mayonnaise (vegan option available)
  • 1 tbsp fresh lime juice
  • 1 tsp soy sauce
  • 1/4 tsp miso paste

 

Soak skewers and thaw beefless tips for 15 minutes. Puree cilantro, garlic, soy sauce, orange zest, sriracha, miso paste and sugar in a food processor and set aside. For the dipping sauce: Combine mayonnaise, lime juice, soy sauce and miso paste in a bowl and mix well. For the Kebabs: Thread beefless tips and peppers on each skewer, alternating. Coat grill rack with oil. Heat grill to medium high heat and cook skewers until the peppers and tips are caramelized and hot, while brushing both with cilantro soy sauce, approximately 5-7 minutes. Serve with dipping sauce.

Momofuku’s Ginger-Scallion Noodles with Tofu

  • 2 1/2 cups thinly sliced or shredded scallions (about 1 to 2 large bunches)
  • 1/2 cup finely minced peeled fresh ginger
  • 1/2 cup grapeseed or other neutral oil, divided
  • 2 tablespoons soy sauce, preferably usukuchi (light soy sauce), divided
  • 3/4 teaspoon sherry vinegar
  • 3/4 teaspoon kosher salt, or more to taste
  • 1 pound firm tofu, cut into 1-inch wide planks
  • 1 pound Asian wheat noodles
  • Sriracha hot sauce for serving (optional)

    In a medium bowl, mix together the scallions, ginger, 1/4 cup of the oil, 1 1/2 teaspoons of the soy sauce, vinegar, and salt. Cover the tofu with the remaining soy sauce and set aside. Allow to sit at room temperature for 15 minutes.

    Bring a large pot of water to a boil. Heat remaining 2 tablespoons oil in a 12-inch skillet over medium until shimmering. Add the tofu and cook until golden, about 4 minutes total, turning the pieces once. Transfer tofu to a paper towel-lined plate, then cook noodles according to package directions.

    Drain the noodles and toss them with the ginger scallion sauce in a large bowl. Transfer to individual bowls and top with the tofu. Serve with sriracha, if desired.

 

Mandarin Pasta Spinach Salad with Teriyaki Dressing from lecremedelacrumb.com

  • 8 ounces bowtie pasta noodles
  • 4 cups spinach leaves
  • ½ cup craisins
  • ⅓ cup cashews or Pine Nuts
  • 1 4-ounce can mandarin oranges, drained
  • ¼ cup cilantro leaves, roughly chopped
dressing
  • ⅓ cup teriyaki sauce (the thicker, the better!)
  • ⅓ cup rice wine vinegar (may sub apple cider vinegar)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder (if you have it)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon sugar
  • ½ cup oil (such as vegetable oil, canola oil, olive oil)
  1. Cook pasta according to package instructions, drain and rinse with cold water. Set aside.
  2. While pasta is boiling, prepare the dressing. In a jar combine all dressing ingredients. Cover and shake to combine. Chill until ready to use.
  3. In a large bowl toss together pasta, spinach, raisins, nuts, mandarin oranges, and cilantro. Just before serving pour dressing over salad, toss, and serve.