Serves 4; Prep & cook time – about 1-1 ½ hours 2 lbs – boneless, skinless chicken breasts (4 breast halves) 2 TBSP – Olive Oil 1 tspn – salt, to taste 1 tspn – pepper, to taste 2 tspn – oregano 1 lb – Angel Hair pasta 2 TBSP – Olive Oil 1 –… Continue reading Chicken Mediterranean

This can be made as main dish or leave out the kielbasa to use as a side. Experiment with other vegetables. Makes 6 servings. Total time ~1 hour. Ingredients Vinaigrette Sausage and Veggies Instructions

(dressing adapted from onceuponachef.com) 1 head broccoli – crown and part of stem rough chopped to bite sized pieces Dressing Ingredients 3 TBSP – Peanut butter 3 TBSP – Rice Vinegar 3 TBSP – Vegetable Oil 3 TBSP – Honey 1 TBSP – Tamari (or soy sauce) 1 TBSP – Fresh Lime juice 1 tspn… Continue reading Broccoli Salad with Ginger Peanut Dressing

Appetizer – (adapted from Bon Appetit) Ingredients 3/4 lb  – ground beef 3/4 lb  – ground pork (all beef is okay, but the mix is better) 1/2 cup – minced green onion 2 TBSP – chopped fresh cilantro 2 TBSP – Tamari (or soy sauce) 1 TBSP – minced garlic 1 Habenero – finely diced… Continue reading Thai Meatballs with Garlic-Soy Dipping Sauce

 1/2 bag of Mini bell peppers Thai chili’s 1 lime 1 stalk of lemon grass Package of cremini (baby bella) mushrooms 2 lbs ground turkey 1 lb ground chicken Thai basil 2 tbs Red curry paste 2 tbs Panang curry paste 2 tbs Massaman curry  2 cloves of garlic 2 tsp Minced ginger 1 can… Continue reading Thai Chicken Chili

Serves 6 Quinoa Salad Ingredients: 1 cup – quinoa 1 cup – cherry tomatoes, sliced 1/2 orange bell pepper, diced 1/2 cucumber, diced 1/2 cup – Feta cheese, crumbled 2 green onions – chopped, whites and greens 3 Tbsp – Chives, chopped 3 Tbsp – Parsley, chopped Lemon Vinaigrette Ingredients: 1/4 cup – olive oil… Continue reading Quinoa Salad, Greek Tomato-Feta

Serves 4. 1 lb – Ground Pork 8 oz – Snow Peas 2 Tbsp – Toasted Sesame Oil 3/8 cup – Soy Sauce 4 Tbsp – Tahini (peanut butter = excellent substitute) 2 tspn – olive oil 4 cloves – Garlic, chopped 1 Jalapeno, finely diced 14-16 oz – Udon Noodles 1 bunch – Green… Continue reading Pork Noodles, Sichuan-Style

Serves 4.  To make ahead, boil and refrigerate beets and sauce (separately) for up to 3 days. 1 1/2 lbs – Beets 1 Tbsp – olive oil 2 tspn – Ground Coriander 1 tspn – Ground Mustard 1/2 tspn – Ground Cinnamon 1/4 tspn – Ground Allspice 3 Tbsp – mayonnaise 2 Tbsp – ketchup… Continue reading Corned Beet (Veggie) Reuben Sandwich

Serves 2 – 3 as a main course or 6 as a starter 2 cups chiocciole pasta (snails) 8-10 baby heirloom tomatoes – sliced in half 1/4 cup – kalamata olives, chopped 1/4 cup – pine nuts, toasted 15 basil leaves, chiffonade (sliced lengthwise ribbons) 1/2 red onion, diced 1/4 cup – oil-packed sun-dried tomatoes,… Continue reading Pasta Snails with Sundried Tomatoes, Kalamata Olives, Basil, and Pinenuts

Serves 4-6. Courtesy of Emeril Lagasse. Note: Dish cooks very quickly; chop and prepare all ingredients before cooking. 16 oz – Fettuccini pasta 8 oz – Pancetta (chopped at 1/4″ x 1/4″ pieces) 3 ears – fresh white corn (trimmed off cob) 16 oz – mushrooms, sliced (portobellos or baby ‘bellos are best) 1/2 tsp… Continue reading Pasta, Corn & Mushroom Truffle