Smashed Pork Dumpling Tacos

Ingredients:

For the dumpling tacos –

1/2 yellow onion grated
A handful of cilantro leaves, roughly chopped
2 lb ground pork (or use turkey or chicken)
3 garlic cloves, minced
1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
3 tablespoons light soy sauce
2 tablespoons sesame oil
1 tanlespoon fish sauce
1 tablespoon black vinegar (or rice vinegar)
Black pepper
16-18 street taco tortillas

For the slaw-

1/4 head green cabbage, thinly sliced
1/2 English cucumber, julienned
2 large carrots, grated
Large handful cilantro, roughly chopped
1 tablespoon rice vinegar
Juice of 1 lime
1/2 tsp kosher salt

Directions:

1. Make the dumpling mixture. To a mixing bowl add the ground pork, garlic, ginger, and onion. Mix together soy sauce, sesame oil, fish sauce, black vinegar and a good grind of black pepper. Add to pork mixture. Mix to combine, making sure all the seasoning is evenly spread throughout the pork.


2. Prepare the slaw. Mix together the cucumber, cabbage, carrot, and cilantro with the rice vinegar, lime juice, and salt, then set aside.

3 Assemble the tacos. Spoon a couple of tablespoons of the pork filling onto each mini tortilla, and use a spoon to press the mixture into a thin layer, ideally filling up one side of the tortilla.


4.. Cook the tacos. Set a large frying pan or skillet over medium-high heat. Place the topped tortillas, dumpling mixture down, onto the pan and use a spatula to press the tortilla into the pan. Cook for four minutes, then flip the tacos and cook for another minute or two, just to crisp up the tortilla. Remove from the pan, then repeat with the rest of the tortillas.


5. Garnish and serve. Spoon the slaw onto each taco and enjoy!

Italian White Bean Soup

Ingredients:

  • 3 14-ounce cans cannellini beans or other white beans such as navy or Great Northern
  • Chicken broth or vegetable broth as needed
  • 3 tablespoons extra virgin olive oil
  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoons crushed red pepper flakes
  • 1 14-ounce can whole tomatoes
  • 1 whole bay leaf
  • Kosher salt
  • 1 cup dried short pasta
  • 1/3 cup grated Parmesan cheese, plus additional for serving
  • 1/4 cup Italian parsley, basil or rosemary (or a mixture)

Directions:

  1. Drain 2 cans of beans into a strainer set over a bowl or large measuring cup. Add enough broth or water to the liquid to measure a total of 3 cups. This is the liquid base of the soup.
  2. In a food processor, pulse the remaining can of beans along with the can liquid until almost smooth. Set aside until the soup is cooked.
  3. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic and red pepper. Cook until the onion is softened, stirring frequently, about 5 minutes.
  4. Add the whole beans, broth mixture, tomatoes, bay leaf and 1 1/2 teaspoons salt. Bring to a simmer. Cook, partially covered, 15-20 minutes.
  5. While the soup simmers, add the pasta in boiling mixture until al dente.
  6. Stir the reserved bean puree, cheese and herbs into the soup until combined. Adjust the thickness of the soup by adding more broth, if you like. Taste for seasoning, adding more salt and pepper to taste.
  7. Serve the soup in bowls, with additional cheese to taste.

Steak Fajita Rice Bowls

Ingredients:

  • 2 cups rice
  • Juice of one large lime
  • Cilantro, large handful roughly chopped
  • 2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 2 red bell peppers, sliced
  • 1 lb steak, cut into 1” cubes ( I used leftover NY strip steak)
  • 2 tablespoons fajita seasoning, recipe below
  • Shredded cheddar cheese
  • Shredded iceberg lettuce
  • I Roma tomato, diced
  • 1-2 avocados, diced
  • Salsa, optional

Directions:

  1. Cook rice according to package directions. Fluff the rice when done and stir in lime juice and cilantro.
  2. Heat olive oil in a large skillet over medium-high heat. Add onions and peppers. Season with kosher salt and cook until they start to soften, 2-3 minutes.
  3. Stir in cubed steak and fajita seasoning to skillet. If skillet is too dry add 1/3 cup water. Cook until meat is desired doneness.
  4. To serve; divide between 4 bowls. Start with cilantro-lime rice. Spoon steak fajita mixture over rice. Top with cheese, lettuce, tomato, avocado, and salsa. Enjoy!

Fajita Seasoning:

  • 1 tablespoon cornstarch
  • 2 teaspoons chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground paprika
  • 1 teaspoon white sugar
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  1. Mix all ingredients together. Leftovers can be stored in and airtight container for later use.

Cucumber and Avocado Salad

Ingredients:

  • 1 english cucumber, diced
  • 4 roma tomatoes, diced
  • 3 ripe avocados, diced
  • ½ red onion, diced
  • ¼ cup fresh parsley, chopped
  • 1 lemon, juiced
  • Kosher salt, to taste
  • pepper, to taste
  • 2 tablespoons extra virgin olive oil

Directions:

  1. Toss cucumbers, tomatoes, avocados, red onion, and parsley in a bowl with olive oil, lemon juice, salt and pepper. Serve in a bowl. Enjoy!

Black Bean and Rice Bowls

Ingredients:

  • 1 cup dry rice
  • 2 Tbsp extra virgin olive oil
  • 2 cans black beans , drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • Kosher salt
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 cup vegetable broth or water
  • 2 vine ripe tomatoes, diced
  • 1 large avocado, diced
  • 1/2 small jalapeños, diced
  • 1 handful fresh cilantro, chopped
  • 1 lime, juiced
  • Shredded cheddar cheese
  • Shredded iceberg lettuce

Directions:

  1. Cook rice according to package directions.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add bell pepper and red onion. Season with salt. Cook until veggies start to soften, 3-4 minutes.
  3. Add black beans to skillet. Season with 1/2 tsp salt, chili powder, cumin, coriander, and garlic powder. Add chicken broth. Reduce heat and simmer about 5 minutes or until broth is reduced and beans are heated through.
  4. In a small bowl mix together the tomato, avocado, jalapeño, and cilantro. Season with salt and mix in lime juice. Set aside.
  5. To serve; scoop some rice in a bowl. Top with black bean mixture, cheese, lettuce, and tomato salsa. Enjoy!

Chickpea Tacos

Ingredients:

  • 2 (15 ounce cans) chickpeas
  • 1 Tablespoon olive oil
  • 2 Tablespoons taco seasoning
  • Flour tortillas
  • Avocado
  • Tomato
  • Red Onion
  • Jalapeño
  • Cilantro
  • Quest Fresco Cheese
  • 1/4 cup Ranch dressing
  • 1/4 cup Salsa Verde
  • Handful fresh cilantro

Directions:

  1. Drain and rinse the chickpeas. Pat with a paper towel to dry.
  2. Heat the olive oil in medium-sized skillet over medium-high heat. Add the chickpeas and taco seasoning. Cook for 7-10 minutes or until the chickpeas are crispy.
  3. Meanwhile in a food processor add the ranch, salsa Verde, and cilantro. Combine until smooth.
  4. To assemble to tacos add the chickpea mixture to the tortilla. Top with favorite toppings: avocado, tomato, red onion, jalapeño, cilantro, and ranch dressing.

Ground Turkey Italian Sloppy Joes

Ingredients:

  • 1 tbsp. extra-virgin olive oil
  • 1 large onion, diced
  • 1 lb. ground turkey
  • Kosher salt and ground black pepper
  • 1 tsp garlic powder
  • 1 tbsp dried oregano
  • 1 tsp crushed red pepper flakes
  • 1 tbsp dried parsley
  • 2 cups marinara
  • 4 hoagies or Italian rolls
  • Shredded mozzarella

Directions:

  1. Heat oil in a large skillet over medium-heat. Add onion and cook, 5 minutes. Add ground turkey, salt, pepper, garlic powder, oregano, parsley, and red pepper flakes and cook until golden and no longer pink, 6 to 7 minutes.
  2. Add marinara and stir until coated, then let simmer until slightly thickened, 8 minutes.
  3. Spoon ground turkey mixture onto hoagies and top with mozzarella.

Osso Buco

Ingredients:

  • 4 ounces pancetta, diced into 1/4 inch cubes
  • 2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 cups chicken or veal stock
  • 1 cup flour
  • Kosher salt and ground black pepper
    For the Gremolata
  • 2 tablespoons Italian parsley
  • Zest of one lemon
  • 1 cloves garlic, minced

Directions:

  1. Preheat the oven to 325°F.
  2. Heat a Dutch oven on the stove top over medium heat. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.
  3. If necessary, drain off all but two tablespoons of the fat from the pan.
  4. Place the flour in a shallow bowl or deep plate.
  5. Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.
  6. Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
  7. Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.
  8. Add the shanks and the pancetta back to the pan. Pour in the stock to come a little more than halfway up the sides of the shanks.
  9. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.
  10. Combine the gremolata ingredients, place in a separate small serving dish.
  11. Serve the shanks and veggies on top of risotto or polenta. Sprinkle with gremolata.

Osso Buco

Ingredients:

  • 4 ounces pancetta, diced into 1/4 inch cubes
  • 2 1/2 to 3 pounds veal shanks (4 to 6 pieces 2 to 3 inches thick)
  • 1 large carrot, diced
  • 2 ribs celery, diced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 3 to 4 sprigs fresh thyme (or 1 teaspoon dried)
  • 2 cups chicken or veal stock
  • 1 cup flour
  • Kosher salt and ground black pepper
    For the Gremolata
  • 2 tablespoons Italian parsley
  • Zest of one lemon
  • 1 cloves garlic, minced

Directions:

  1. Preheat the oven to 325°F.
  2. Heat a Dutch oven on the stove top over medium heat. Add pancetta to pan, cook, stirring occasionally. When the pancetta is crispy and most of the fat has rendered (about 5 minutes of cooking), remove the pancetta to a plate covered with some paper towel and set aside.
  3. If necessary, drain off all but two tablespoons of the fat from the pan.
  4. Place the flour in a shallow bowl or deep plate.
  5. Season the veal shank well with salt and pepper. Dredge the veal shanks with some flour, shake off any excess, and add the meat to the hot fat in the pan.
  6. Increase the heat to medium high and cook the shanks on each side until well browned (about 5 minutes per side). Remove the shanks to a plate, set aside.
  7. Add the onions, carrots, and celery to the Dutch oven. Cook the onion mixture, stirring frequently, until the onions are translucent (about 5 minutes) and toss in the garlic and thyme.
  8. Add the shanks and the pancetta back to the pan. Pour in the stock to come a little more than halfway up the sides of the shanks.
  9. Bring to a simmer. Cover the pan and put it in the oven to cook until the meat is tender, about 1 to 1 1/2 hours.
  10. Combine the gremolata ingredients, place in a separate small serving dish.
  11. Serve the shanks and veggies on top of risotto or polenta. Sprinkle with gremolata.

Shrimp Pad Thai

Ingredients:

  • 14 ounces wide rice noodles
  • 4 tablespoons low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons white vinegar
  • 3 tablespoons honey
  • 1/4-1 teaspoon red pepper flakes, plus more for serving
  • Black pepper
  • 1 pound raw jumbo shrimp, peeled and deveined
  • 3 tablespoons extra virgin olive oil
  • 4-6 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 2 cups bean sprouts
  • 2 cups chopped baby bok coy
  • 4 green onions, chopped, plus more for serving
  • 1/4 cup roasted peanuts, chopped
  • Thai or regular basil, cilantro, and limes, for serving

Directions:

  1. Cook the rice noodles according to packaged directions.
  2. To make the sauce. In a small bowl, combine the soy sauce, fish sauce, vinegar, honey, and chili flakes.
  3. Heat the olive oil in a large skillet over medium heat. Add the shrimp and sear on both sides until pink, 2-3 minutes. Add the butter, garlic, a pinch of both chili flakes and black pepper. Add the bok choy and continue to cook the shrimp in the butter until the garlic begins to caramelize and turn light golden brown, another 1-2 minutes.
  4. Add the noodles and sauce, tossing to combine. Cook until the noodles are warmed through and begin soaking up the sauce, about 1 minute. Remove from the heat. Add the bean sprouts and green onions, toss to combine.
  5. Divide the noodles and shrimp between plates. Top with basil, cilantro, green onions, peanuts, and chili flakes. Add a squeeze of lime juice.