Langoustine Spaghetti

Ingredients:

  • 2 Tbsp olive oil
  • 3 oz pancetta, chopped
  • 1 medium red onion, peeled, cut in 1/2, and thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/2 teaspoon crushed red pepper
  • 1 lemon, zested and juiced
  • 1 pound langoustine meat
  • 1/4 cup freshly chopped parsley leaves
  • Freshly grated Parmesan
  • 1 pound spaghetti
  • Kosher salt and ground black pepper

Directions:

  1. In a large pot of salted water, cook the pasta until just al dente. Drain, reserving 1/2 cup pasta water, and return to the pot. Cover to keep warm.
  2. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes.
  3. To the oil in the pan, add the onions and a pinch of salt and pepper and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the broth, 3/4 teaspoon salt, red pepper, lemon juice, 1 tsp lemon zest and langoustine and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine.
  4. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately.

Asian Pasta Salad with Shrimp

Ingredients:

For dressing:

  • 1/4 cup rice wine vinegar
  • 1 tsp ginger, grated
  • 2 cloves garlic, minced
  • 1 tsp Sriracha
  • 1 Tbsp soy sauce
  • 3 Tbsp honey or agave
  • 3 tsp granulated sugar
  • 2 Tbsp toasted sesame oil
  • 1/3 cup canola or olive oil
  • 1/4 tsp Kosher salt
  • 1/2 tsp fresh ground black pepper
  • 1 Tbsp toasted sesame seeds

For Pasta Salad:

  • 16 oz cooked farfalle (bow tie), drained and cooled (sprinkle with olive oil to prevent sticking)
  • 16 oz bag of fresh cole slaw mix
  • 1 red bell pepper, seeded and thinly sliced
  • 1/2 cup edamame (pre-shelled)
  • 1/4 cup thinly sliced green onion
  • 1/4 cup chopped cilantro
  • 1 lb cooked shrimp (deveined and tail off)

Directions:

  1. Do Ahead: In a bowl, whisk together all dressing ingredients until well blended. Transfer to desired container and keep chilled until ready to use.
  2. When ready to serve: Toss together all salad ingredients in a serving bowl. Gently toss in desired amount of dressing. Top with shrimp.



Vegetable Lo Mein

Ingredients:

  • 1/2 cup chicken or vegetable broth
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar
  • 2 Tbsp sesame oil
  • 12 oz ramen noodles (cooked according to package instrucitons)
  • 2 cups broccoli florets
  • 8 oz. cremini mushrooms, sliced
  • 1/4 of a head of green cabbage, sliced
  • 1 large red bell pepper sliced
  • 1 medium onion sliced
  • 4 garlic cloves, minced
  • 2 tbsp oil for frying

Directions:

  1. In a bowl combine together broth, brown sugar, sesame oil and soy sauce. Whisk until everything comes together. Set aside
  2. Heat oil in a large skillet over medium heat. And onions and sauté until they start to soften, about 2 minutes. Add the broccoli, peppers, mushrooms, and cabbage. Stir to combine and let veggies soften, about 3-4 minutes. Add garlic and stir to combine.
  3. Add noodles and sauce. Toss together and let lo mein cook for 3-5 minutes.
  4. Remove from the heat and serve right away. Enjoy!

Luscious Spaghetti and Peas

Ingredients:

  • 1/2 lb Peas, frozen
  • 1/2 lb spaghetti
  • 1/2 cup grated parmesan cheese, plus more for serving
  • 3 cups vegetable or chicken broth, plus more if needed
  • 1 small onion, diced
  • 1 Tbsp olive oil
  • Kosher salt and ground black pepper, to taste

Directions:

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion, season with a pinch of salt and pepper, and cook until the onion has softened and is turning translucent about five minutes. Add the peas and cook stirring frequently, about one minute.
  2. Then add broth (or water), raise the heat, bring to a boil and stir in pasta and one tsp salt salt.
  3. Reduce the heat, cover with a lid and cook your pasta. During the cooking time, you need to stir often until the liquid is absorbed, otherwise, it will stick to the bottom. The liquid should barely cover the pasta, but it’s fine, add extra broth or water gradually only if needed.
  4. Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.

Kale Taco Bowls

Ingredients:

  • One bunch kale, destemmed and thinly sliced
  • 1/2 cup cilantro leaves, roughly chopped, plus more for serving
  • Juice of two limes, more lime wedges for serving
  • 1/2 red onion thinly sliced
  • 1 Tbsp olive oil
  • 1 tsp Kosher salt, divided
  • 1/2 tsp ground black pepper, divided
  • 2 lb ground beef
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • Shredded cheddar cheese
  • 1 pint cherry tomatoes, halved
  • 2 ripe avocados, peeled, pitted, and sliced
  • Tortilla chips

Directions:

  1. In a large bowl, add kale, cilantro, red onion, lime juice, olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Mix together and set aside.
  2. In a small bowl add cumin, coriander, chili powder, garlic powder, onion powder, paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Mix together and set aside.
  3. Heat a large skillet over medium-high heat. Add ground beef and brown, breaking up with a wooden spoon until fully cooked. Add spice mixture and fully incorporate.
  4. To serve; divide kale mixture among four bowls. Layer with tortilla chips, ground beef, and cheddar cheese. Top with tomatoes, avocado, cilantro, and lime wedge.

Cilantro-Mint Chicken with Naan

Ingredients:

  • 1 lb chicken breasts or thighs cut into 1” pieces
  • 2 Tbsp olive oil
  • 1 Tbsp lime juice
  • 3/4 tsp Kosher salt
  • 1 tsp ground black pepper
  • 1 Tbsp ginger, grated
  • 2 cloves garlic, minced
  • 2 Tbsp ground fried onions
  • 1/4 cup Greek yogurt
  • 1/2 tsp chili powder
  • 1/4 tsp turmeric
  • 1 tsp cumin
  • 3 Tbsp chopped cilantro, plus more for serving
  • 2 Tbsp chopped mint
  • Sliced red onion for serving
  • Naan for serving

Directions:

  1. Preheat oven to 400°. Line a sheet pan with parchment paper.
  2. In a large bowl mix together oil, lime juice, salt, pepper, ginger, garlic,fried onions, yogurt, chili powder, turmeric, cumin, cilantro, and mint. Add chicken pieces and thoroughly coat.
  3. Spread chicken pieces out on the lines baking sheet. Bake for 20-25 minutes.
  4. Serve cooked chicken with Naan, sliced red onion, and cilantro.

Falafel

Ingredients:

16 ounces dried chickpeas, soaked overnight, drained
1 onion, coarsely chopped
1 jalapeño, coarsely chopped
2 garlic cloves, crushed
1 1/2 cups chopped fresh cilantro
1 cup chopped fresh parsley
1/3 cup flour
2 Tablespoons kosher salt
2 teaspoons baking powder
2 teaspoons ground cardamom
1 teaspoon ground cumin
Vegetable oil (for frying; about 8 cups)

Directions:

  1. Pulse chickpeas in a food processor, scraping down sides as needed, until they resemble finely chopped nuts (the texture should be uneven, with some slightly larger pieces visible), about 1 minute. Transfer to a large bowl.
  2. Pulse onion, jalapeño, garlic, cilantro, and parsley in food processor, scraping down sides as needed, until coarsely chopped, about 1 minute. Mix into chickpeas, then mix in chickpea flour, salt, baking powder, cardamom, and cumin. Form into golf ball size balls.
  3. Pour oil into a large heavy pot to a depth of 3″. Fit pot with thermometer and heat oil over medium-high until thermometer registers 330°. Working in batches, cook falafel, turning occasionally, until deep brown and crisp, about 5 minutes. Transfer to paper towels; let sit 5 minutes. Serve falafel with cucumber, pepper, tahini sauce, and pita.

Garlic Noodles With Beef and Broccoli

Ingredients:

  • 4 Tbsp fish sauce
  • 3 Tbsp unsalted butter, divided
  • Kosher salt and ground black pepper
  • 1 Tbsp soy sauce
  • 3 Tbsp brown sugar
  • 1 Tbsp toasted sesame oil
  • 1-2 tsp Sriracha
  • 1 lb. ground beef
  • 4 cloves garlic, minced
  • 4 cups broccoli florets
  • 16 oz. spaghetti
  • 1 pinch crushed red pepper flakes
  • Sesame seeds

Directions:

  1. Melt 2 Tbsp butter in a bowl (microwave for about 20 seconds) then add the fish sauce, soy sauce, brown sugar, sesame oil, and Sriracha. Stir to combine, then set the sauce aside.
  2. Bring a large pot of salted water to a boil. Add the spaghetti and cook to al dente, according to package directions. Drain the spaghetti in a colander, reserving 1 cup pasta water.
  3. While the spaghetti is cooking, begin the beef and broccoli. Add the remaining tablespoon butter to a large skillet and melt over medium heat. Add the ground beef, season with a pinch of salt and pepper, continue to cook over medium heat until the beef is cooked through (5-7 minutes).
  4. Add the garlic and red pepper flakes to the skillet with the browned beef and continue to cook over medium heat for 1-2 minutes more, or until the garlic has softened slightly.
  5. Add the broccoli and sauce to the skillet. Continue to sauté over medium heat just until the broccoli is tender.
  6. Finally, add the cooked pasta and 1/2 cup reserved pasta water to the skillet with the beef and broccoli. Continue to cook and stir until everything is combined, coated in sauce, and heated through.
  7. Serve in bowls topped with sesame seeds and more Sriracha if you like. Enjoy!

Sheet Pan Chicken Shawarma

Ingredients:

  • 1 cup plain greek yogurt
  • 2 tsp ground cumin
  • 2 tsp ground cardamom
  • 2 tsp ground tumeric
  • 2 tsp ground cinnamon
  • 2 tsp Kosher salt
  • Ground black pepper
  • 3 large boneless skinless chicken breast, sliced into 1inch strips
  • 2 tbsp extra virgin olive oil
  • 2 large red bell peppers, cut into 1/2-inch thin strips
  • 1 red onion, cut into 1/2-inch thin slices

Tahini sauce

  • 1 cup Tahini
  • 4 Cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 2/3 cup water
  • 1/2 tsp Kosher salt

For serving

  • 4-8 Pita bread
  • 1/2 English cucumber sliced
  • 1 Roma tomato, diced

Directions:

  1. Preheat the oven to 350°F.
  2. In a large bowl combine the yogurt with cumin, cardamom, turmeric, cinnamon and salt.
  3. Add the chicken to the yogurt marinade and toss until fully coated. Set aside.
  4. Spread 1 tablespoons of olive oil onto a large rimmed baking sheet. Arrange chicken, onions, and bell peppers on the baking sheet and drizzle with remaining olive oil. Season with black pepper.
  5. Place the baking sheet on the center rack and bake for 20 minutes until chicken is cooked through and onions and peppers are tender.
  6. Prepare the tahini sauce by placing all ingredients in a medium sized bowl and whisking with a fork until smooth. **It will look like it is seperating for a few minutes before it all comes together, this is normal!
  7. Serve chicken and roasted veggies in pita bread topped with a generous amount of tahini sauce, cucumber and tomatoes. Enjoy!

Chicken and Artichoke Casserole

Ingredients;

  • 8 oz short cut pasta
  • 2 cups cubed cooked chicken
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 can cream of chicken soup, undiluted
  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise (veganaise)
  • 1/3 cup 2% milk
  • 1 garlic clove, minced
  • 1/2 teaspoon onion powder
  • 1 teaspoon pepper
  • 1/2 cup garlic salad croutons, coarsely crushed

Directions:

  1. Preheat oven to 350°. Cook pasta according to package directions.
  2. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture.
  3. Transfer to a greased 2-qt. baking dish. Sprinkle more grated Parmesan and croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.