Category Archives: recipes

Walnut meat tacos from with lime cream sour cream vnutritionandwellness.com

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  • 1.5 cups de-shelled walnuts
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 Tb tamari (or soy sauce if not gf )
  • 6 Taco shells

Toppings

  • 1 cup carrots, chopped
  • 1 cup red cabbage, chopped
  • 1/4-1/2 cup onion, chopped
  • cilantro, choppped

lime cashew sour cream

  • 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
  • 1/3 cup water (more if needed)
  • 2 Tb lime juice
  • 1 TB apple cider vinegar
  • Pinch of salt
  1. Add walnuts to a food processor and process until mixture is kind of “meaty”.
  2. Put mixture in bowl and add seasonings and mix.
  3. Add rest of the ingredients (up until tamari) and stir until incorporated
  4. Fill taco shells with walnut mixture and top with toppings of choice.

  5. To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.

  6. Top tacos with sour cream and enjoy!

Zucchini, onion and ricotta pie (sorta salata di zucchine e cipolle) from saver.com

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1⁄4 cup olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
6 medium zucchini, thinly sliced
1⁄2 cup grated pecorino
1⁄2 cup ricotta
1⁄2 cup roughly chopped parsley
4 eggs, beaten
Kosher salt and freshly ground black pepper, to taste
1 tbsp. unsalted butter
3 tbsp. bread crumbs

Instructions

Heat oil in a 6-qt. saucepan over medium-high heat. Cook garlic and shallot until golden, 4–6 minutes. Add zucchini; cook, stirring occasionally, until golden, about 15 minutes. Transfer to a bowl; let cool. Stir in pecorino, ricotta, parsley, eggs, salt, and pepper.
Heat oven to 350°. Grease a 10″ pie plate with butter; coat with bread crumbs. Spread zucchini mixture evenly over top; bake until golden on top and slightly puffed, 40–45 minutes. Serve hot or at room temperature.

Michael Ruhlman’s Pasta with Tomato Water, Basil, and Garlic

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  • 4 ripe tomatoes, large dice
  • 1 1/2 to 2teaspoons coarse kosher salt
  • 12 ounces spaghetti or any pasta you like
  • 10 cloves of garlic
  • 1 cup basil, cut into ribbons
  • 3 ounces butter, cut into three chunks
  • Olive oil, as needed
  1. Season the tomatoes with the salt and toss them well.
  2. Put a big pot of water on to boil.
  3. Smash the garlic with the flat side of a knife, give it all a few rough chops with the knife and set them a side in a small bowl.
  4. Cut the basil into ribbons or roughly chop it. Take a pinch of this basil, chop it finely, and add it to the tomatoes to season the water.
  5. Cook your pasta, drain it, put it back in the pot, and oil the pasta to keep it from sticking to itself. (Meanwhile, even if your water isn’t boiling yet, you should still get your garlic cooking in the next step).
  6. Heat a teaspoon or two of olive oil in a large sauté pan over medium-high heat, add the garlic and cook it till it is just beginning to brown around the edges and soften, a couple minutes. Give it a pinch of salt if you wish.
  7. Pour the tomatoes into a strainer or colander over the garlic so that the tomato water will stream into the pan below. Set the strainer with the tomatoes into the bowl so they don’t drip on the counter, and swirl the sauce to bring it to a simmer. Add the butter while continuing to swirl or stir the sauce. Keep the sauce moving until all the butter is melted. Add the pasta and toss to coat the pasta evenly. Divide the pasta among four bowls and top with the tomatoes and basil.  Serves 2 to 4

Beer-Can Cabbage from epicureious.com

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  • 1 large purple cabbage (about 3 1/2 pounds)
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon kosher salt, plus more
  • 1/4 teaspoon freshly ground black pepper, plus more
  • 1 (12-ounce) can pale lager
  • 2 cups homemade or store-bought barbecue sauce (preferably Kraft Original Barbecue Sauce), divided
  • 1/2 large white onion, cut into 1/2″ rings
  • 1/4 cup mayonnaise
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon honey
  • 1 medium carrot (about 6 ounces), coarsely grated using the grater disk on a food processor or the largest holes on a box grater
  • 1/4 cup finely chopped red onion
  • 6 seeded Kaiser rolls or sturdy hamburger buns
  • 12 slices cheddar cheese
  • Sliced pickled jalapeños (for serving)
    1. Prepare a grill for medium-high heat. Cut a 3×3″ square around core of cabbage at the base. Carefully remove core with knife. Using knife and a spoon, create a 3″–deep cavity in cabbage, big enough to hold a beer can. Discard core but reserve leftover cabbage from hollowing out cavity. Using a brush, coat cabbage with oil, then season generously with salt and pepper.
    2. Pour out (or drink) half of the beer. Place beer can in cavity of cabbage so cabbage sits upright. Transfer to grill. Using brush, generously coat cabbage with 3 Tbsp. barbecue sauce. Cover grill and cook cabbage, brushing with sauce every 15 minutes, until outer leaves are crispy and dark brown and cabbage is cooked through and tender when pierced with a paring knife, 45–50 minutes total. During the last 5 minutes of cooking, grill white onion rings until charred.
    3. Meanwhile, whisk mayonnaise, vinegar, honey, and remaining 1/2 tsp. salt and 1/4 tsp. pepper in a medium bowl. Thinly slice reserved cabbage. Add to bowl with dressing along with carrot and red onion; toss to combine.
    4. Remove cabbage from grill and discard can. Let cool slightly. Cut grilled cabbage in half lengthwise, then slice each half crosswise into 3/4″ strips. Coarsely chopwhite onion rings and toss with cabbage in a medium bowl with remaining 1 1/4 cups barbecue sauce (you should have about 6 cups barbecued cabbage).
    5. Halve rolls and grill until toasted, about 30 seconds. Arrange 1 cup barbecued cabbage on each bottom bun. Top each with 2 slices cheese, 1/4 cup cabbage slaw, and pickled jalapeños, if using. Top with top buns.
  2. Do Ahead
    1. Barbecued cabbage and coleslaw can be made 3 days ahead; cover separately and chill. Reheat gently in a covered pot on the stovetop or in the microwave.

banana bread brownies from 12tomatoes.com

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2 eggs
3 bananas, mashed
1 ½ cups sugar
1 cup sour cream
½ cup (1 stick) butter, softened
2 cups flour
2 teaspoons vanilla
1 teaspoon baking soda
¾ teaspoon salt
¼ teaspoon cinnamon
½ cup chopped walnuts (optional)

For frosting:

½ cup (1 stick) butter, melted
3 cups powdered sugar
2 teaspoons vanilla extract
⅓ cup milk

 

  • Preheat oven to 375°F and grease a 9×13-inch baking dish or line with parchment paper.
  • Mash bananas until just smooth. Add cinnamon and stir until well blended.
  • In a large bowl, beat sugar, butter, sour cream, and eggs until creamy. Add vanilla extract and mashed bananas.
  • In a separate bowl, combine flour, baking soda, and salt. Slowly add dry ingredients to wet in 3 small batches. Optional: fold in chopped walnuts.
  • Pour batter into baking dish, spreading evenly, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven to cool slightly.
  • In large sauce pan, melt butter until just golden brown in color.
  • Whisk in powdered sugar one cup at a time, followed by vanilla and milk.
  • Once mixture has come together and thickened, pour warm frosting over top of banana brownies, using a spatula to spread evenly over the top. Cool completely before cutting into squares to serve.

 

Fresh and Easy Vietnamese Noodle Salad from foodiecrush.com

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  • 12 ounces thin Asian vermicelli noodles such as rice stick or mung bean
  • 2 carrots, shredded
  • 2 cucumbers, seeded and shredded
  • 4 green onion, chopped
  • 1½ cups fresh bean sprouts
  • ⅓ cup chopped cilantro
  • ½ cup fish sauce
  • ½ cup seasoned rice vinegar
  • 3 tablespoons sugar
  • 2 cloves garlic, pressed or minced
  • ¼ teaspoon crushed red pepper
  • Lime
  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for 3-4 minutes or until tender. Rinse under cold water, drain, and add to a large bowl. Add the shredded carrots, cucumbers, bean sprouts and chopped cilantro to the noodles.
  2. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, rice vinegar, sugar, garlic and crushed red pepper. Pour ¾ of the dressing over the noodles and toss to coat. Add more dressing if desired. Sprinkle with more cilantro and green onion and a squeeze of lime if desired. Salad can be made ahead and refrigerated overnight, however if making ahead, add the cilantro just before serving.

Grilled Caesar Salad from thelittlekitchen.net

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Caesar Dressing
1 cup olive oil
1/4 cup water
2 Tablespoons white wine vinegar
1 teaspoon Kosher salt
1 teaspoon Worchestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon ground black pepper
1 large egg yolk
2 cloves garlic, peeled
1/4 cup Parmesan cheese, freshly grated
1 heart of romaine lettuce, rinsed and cut in half lengthwise
salt & pepper
olive oil (optional)
Parmesan cheese, freshly grated

Add ingredients to Blendtec jar in order listed and secure lid. Select “Dressing” and serve. The dressing tastes best when you refrigerate it overnight in a sealed container – the ingredients are allowed to marry together.

How to Grill Salad

If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.

Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you’re done. Serve immediately with caesar dressing and parmesan cheese on top.

*Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people.

 

Greek Grain Salad from lideystable.com

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IMG_9223

  • 1½ cups farro
  • 2 red bell peppers, cut into ½-inch wide strips
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 1½ teaspoons minced fresh garlic (1 large clove)
  • 1 large English cucumber, seeded and cut into ½-inch dice
  • 1 pint cherry tomatoes, sliced in half lengthwise
  • ¾ cup minced red onion
  • ½ cup chopped fresh parsley
  • ½ cup pitted Kalamata olives
  • 8 ounces feta cheese, ½-inch diced
  • extra virgin olive oil
  • kosher salt and freshly ground black pepper
Preaheat the oven to 425 degrees.Combine the farro with 4 cups of water in a medium saucepan. Bring to a boil, then lower the heat and simmer for 25-30 minutes, until the farro is just cooked. Drain and pour into a large bowl. Whisk together the lemon juice, vinegar, garlic, 3 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Pour over the hot farro and stir well.

Meanwhile, place the red pepper slices on a half sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through. Set the peppers aside to cool slightly.

Add the cucumber, tomatoes, red onion, roasted peppers, parsley and olives to the bowl with the farro. Stir until combined, then gently fold in the feta. Serve at room temperature.

 

Soy Sauce Butter Popcorn

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  • 1/3 cup popcorn kernels
  • 2 tablespoons butter
  • 2 tablespoons coconut oil
  • 1 tablespoon soy sauce
  • 1 teaspoon garlic salt (optional)
  • 1 teaspoon Sriracha (optional)
  • 3 tablespoons freshly grated Parmesan cheese (optional)
  • Toasted sesame seeds (optional)
  1. Pop your popcorn however you like: My favorite method is to air-pop it in a large, heavy-bottomed saucepan with a lid. Heat the pan over medium-high heat and add 3 kernels. Once the test kernels pop, add the rest of the kernels, reduce the heat to medium, and shake constantly until the kernels all pop (or until there are a few seconds between each pop).
  2. Melt together the butter and coconut oil, then whisk in the soy sauce. Whisk in any extra mix-ins, as I listed above (Sriracha, garlic salt, and Parmesan cheese). Another excellent topping is a few tablespoons of toasted sesame seeds.
  3. Pour the soy sauce butter over the popcorn and toss to coat.

 

Tuna, Anchovy, Semi-Dried Tomato & Cannellini Bean Salad by Molly Brown

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  • 1  (9 oz) tin tuna in olive oil, drained and roughly broken up
  • 2 (14 oz) tins cannellini (lima) beans, drained and rinsed
  •  (2 3/4 oz) semi-dried (sun-blushed) tomatoes
  • 16 anchovies packed in salt or olive oil, drained and chopped
  • about 50 black olives in olive oil, pitted and halved
  • salt and freshly ground black pepper
  • (6 fl oz) extra-virgin olive oil
  • 2 teaspoons dijon mustard
  • 1 small red onion, very thinly sliced
  • 3 tablespoons chopped flat-leaf (Italian) parsley
  • juice of 1 lemon

Put the tuna, beans, tomatoes, anchovies, onion, olives and parsley together in a bowl. Season well with salt and pepper. In a teacup, mix the olive oil, mustard and lemon juice together. Season and check to see whether your balance of lemon to oil is good – remember you are going to add this to something very starchy so it needs a bit of tang. Pour the dressing over the bean and tuna mixture, being careful not to squash the beans. Taste for seasoning and adjust as necessary.