Chickpea Curry

Ingredients:

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 potatoes, peeled and chopped into ½ inch dice
  • Salt and pepper
  • 1 small yellow onion, chopped
  • 1 leek, cut in half and into half moons
  • 1 to 2 fresh red or green chili peppers, seeded and finely chopped
  • 1-inch fresh ginger, grated
  • 3 cloves garlic, minced
  • One 15-ounce can chickpeas, drained
  • 2 ½ tablespoons curry powder
  • A handful fresh curry leaves
  • 1 ½ cups vegetable or chicken broth
  • 2 Tbsp mango chutney
  • Cilantro, to serve

Directions:

1. Heat a nonstick skillet over medium-high heat. Add oil and melt butter into oil, add potatoes and season with salt and pepper. Cook to lightly brown stirring occasionally 4-5 minutes, flip and repeat.

2. Add onions and leeks, stir, then lower heat to medium and cook for a minute. Add chili peppers, stir and cook for another minute. Add ginger, chickpeas, garlic, and curry powder, stir and cook 1-2 minutes to toast, add broth and curry leaves. Cook 5 minutes, then stir in the chutney. Garnish with a cilantro and serve.

Fried Dill Chicken Sandwich

Ingredients:

  • 4 Hamburger buns, toasted
  • 2 large chicken breasts, cut in half
  • 1 cup pickle juice
  • Vegetable or canola oil for frying
  • 1 cup flour
  • 1/2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 1 cup veganaise or mayonnaise
  • 1/4 cup finely diced kosher pickle
  • Hot sauce to taste (start with 1/4 tsp)
  • 1/2 tsp fresh dill, chopped
  • Shredded iceberg lettuce

Directions:

1. In a gallon size resealable bag, add chicken breasts and pickle juice. Marinate in the refrigerator, overnight. Drain and discard pickle juice used to marinate when ready to cook the chicken.

2. Combine mayonnaise, hot sauce, dill, and pickle together in a small bowl. Set aside. This sauce can be made ahead the night before.

3. Add and inch worth of oil to a large skillet and heat over medium heat. Combine the flour, salt and pepper in a large bowl. Dredge the chicken in the flour mixture, fully coating the chicken. Cook the chicken in batches to avoid over-crowding, about 6 minutes per side or until browned as desired. The internal temperature of chicken breast should be 165°F. Remove cooked chicken pieces to a cooking rack over a paper towel lined baking sheet to drain of excess oil. Repeat for remaining chicken pieces.

4. On a toasted bun, add cooked chicken, shredded lettuce, and pickle mayo. Enjoy!!

Grilled Scallops

Ingredients:

  • 1 lb. medium scallops, patted dry
  • Kosher salt
  • Freshly ground black pepper
  • extra-virgin olive oil
  • 2 Tbsp butter
  • Lemon wedges for serving

Directions:

1. Heat grill to medium-high. Drizzle scallops wit olive oil and season generously with salt and pepper.

2. Grill, covered, 4 minutes without disturbing. Flip and grill uncovered, until opaque throughout, 1 to 2 minutes more.

3. Transfer to a serving platter and top with pads of butter. Serve with lemon wedges.

Sweet BBQ Ribs

Ingredients:

Sweet BBQ Rub

  • 1 cup turbinado sugar
  • 1/2 cup kosher salt 
  • 1/2 cup granulated sugar 
  • 3 tablespoons chili powder 
  • 3 tablespoons smoked paprika 
  • 2 tablespoons granulated garlic 
  • 1 tablespoon onion powder 
  • 1 1/2 teaspoons cayenne pepper
  • 1 teaspoon ground cumin 
  • 1 teaspoon ground black pepper 

Ribs

  • 2 racks baby back ribs
  • 1 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar
  • 1 cup barbecue sauce

Directions:

1. Combine all rub ingredients together.

2. Rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight. Store remaining rub in airtight container.

3. Preheat the oven to 250 degrees F. In a roasting pan, combine the broth and vinegar. Add the ribs to the pan. Cover with foil and tightly seal. Bake 2 hours. Remove the ribs from the pan and place them on a platter. Brush the ribs on both sides with BBQ sauce.

4. Preheat an outdoor grill to medium high. Put the ribs on the grill and cook about 5 minutes on each side, until browned and slightly charred. Cut the ribs between the bones and toss them in a large bowl with the sauce. Serve hot.

Tomato and Cucumber Salad with Basil Vinaigrette

Ingredients:

Salad:

  • 1/2 cup apple cider vinegar
  • 1/2 red onion, sliced
  • 1 large cucumber, ends trimmed, halved lengthwise, seeded and cut into 1/2-inch pieces 
  • 1 teaspoon kosher salt, plus more to taste 
  • 2 heirloom tomatoes, seeded and cut into 1/2-inch wedges 

Vinaigrette

  • 2 cups packed fresh basil leaves
  • 1/2 cup extra-virgin olive oil 
  • 2 tablespoons minced shallot 
  • 2 tablespoons red wine vinegar 
  • Kosher salt and freshly ground black pepper 
  • Chopped fresh dill, for garnish 

Directions:

1. For the salad: In a small pan over medium heat, bring the cider vinegar to a simmer. Meanwhile, place the onions in a small mixing bowl. When the vinegar comes to a simmer, pour it over the onions (you can add additional water to cover the onions, if needed). Set aside while you prepare the rest of the salad.

2. Place the cucumbers and the tomatoes in a large bowl, season with salt and gently combine.

3. For the vinaigrette: Place the basil, oil, shallot and red wine vinegar in a blender and process until smooth. Season to taste with salt and pepper and briefly process again to combine.

4. Add the dressing to the bowl with the vegetables. Drain and rinse the onions and add them to the cucumbers and tomatoes, tossing everything gently to combine. Garnish the salad with chopped dill.

Chive and Herb Butter

Ingredients:

  • 1/2 cup (1 stick) salted unsalted butter, at room temperature
  • 1 tablespoon chives, minced
  • 1 tablespoon fresh parsley, minced
  • 1 tablespoon fresh thyme leaves, minced
  • zest of 1 lemon and juice of ½ lemon

Directions:

In small bowl, combine all ingredients until well mixed. Lay out large piece of plastic wrap on counter. Spoon butter mixture onto bottom third of plastic wrap then roll into log. Refrigerate for a hour or until firm.

*I seasoned chicken breasts with olive oil, salt, and pepper. Grilled the breast and immediately topped them with medallions of the herbed butter. 🤤

Spaghetti with Ground Chicken and Oregano Pesto

Ingredients:

  • 1/2 cup oregano leaves, packed
  • 1 clove garlic, roughly chopped
  • 1/4 cup whole almonds
  • 1/4 cup fresh, grated, parmesan plus more for serving
  • Kosher salt and ground black pepper
  • Olive oil
  • 6 boneless, skinless chicken thighs (1-1 1/4 lbs)
  • 1 yellow onion, diced
  • 1 lb spaghetti

 

Directions:

1. Bring a large pot of water to a boil. Salt generously. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.

2. In a food processor, combine oregano, garlic, almonds, parmesan, pinch on salt and pinch of pepper. Turn the food processor on and drizzle in the olive oil until the ingredients come together. Empty into a bowl and set aside.

3. In the food processor, add the chicken thighs. Pulse until the thighs into a roughly ground texture.

4. Heat 2 Tbsp of olive oil in a large skillet over medium-high heat. Add chopped onion, season with salt and pepper, cook for 2 minutes or until onions start to soften. Add the ground chicken and season with more salt and pepper. Continuing breaking up the meat until it is cooked through. To the skillet add the pesto, 1/2 cup of pasta water, and the cooked spaghetti. Stir until well combined.

5. Serve with more grated parmesan cheese.

 

 

 

Cilantro and Mint Chutney

Ingredients:

  • 1/4 cup chopped onion
  • 3 tablespoons fresh lemon juice
  • 1 bunch cilantro, tender stems ok
  • 1 cup mint leaves, packed
  • 1 medium jalapeno, sliced, per taste
  • 2 teaspoons sliced ginger
  • 1 garlic clove, minced
  • 1/2  teaspoon kosher salt
  • 1/2 teaspoon sugar or honey
  • 2-3 tablespoon water

Directions:

Blend all ingredients in a blender or food processor until smooth. Taste and adjust salt and lemon.

*Goes well with pork, chicken, samosas, veggies patties, etc.

Lamb Ragu with Morel Mushrooms and Fettucini

Ingredients:

  • 1/2 lb fettuccine
  • 3 tbsp olive oil
  • 1 lb ground lamb
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 3 cloves garlic, minced
  • 2 Tbsp tomato paste
  • 3 cups or more, chicken stock
  • 1/4 cup fresh herbs, chopped (oregano, thyme, rosemary)
  • 1 lb fresh morels, halved
  • 3/4 cup frozen peas, thawed
  • 3 Tbsp unsalted butter
  • Kosher salt and ground black pepperP
  • Parmesan cheese for serving

Directions:

1. Heat 2 tablespoons of olive oil over medium heat in a skillet. Add lamb, season with salt and pepper and brown thoroughly. Remove lamb to a plate.
2. In the same pan, saute onion, carrot, and celery for several minutes until soft. Season with salt and pepper. Add garlic and another tablespoon of olive oil if necessary. Cook together for a minute. De-glaze with 1 cup stock. Stir in tomato paste and fresh herbs.
3. Add 1 cup of chicken stock, return browned lamb to pan, and simmer. Add another cup of stock when the first cup has mostly reduced and continue to simmer. Allow to reduce again, at least by half. Season with salt and pepper.
4. Bring pot of salted water to boil. Add pasta. Cook according to package directions. Reserve 1 cup of pasta water and drain.
5. Saute morels, over medium heat, in butter for 5 minutes, stirring occasionally. Add peas and cook together another minute. Add to ragu and add reserved pasta water if needed
6. Spoon ragu over pasta. Serve with parmesan cheese.

Grilled Cod Tacos with Tomatillo-Jalapeño Salsa

Ingredients:

Salsa

  • 4 medium tomatillos—husked, rinsed and quartered
  • 1/2 cup lightly packed cilantro
  • 1/2-1 small jalapeño, chopped
  • 2 tablespoons fresh lime juice
  • 1 teaspoon olive oil
  • Kosher salt to taste

Tacos

  • 2 tablespoons fresh lime juice
  • 3 tablespoon extra-virgin olive oil
  • 1 teaspoon ground coriander
  • 1 garlic clove, minced
  • 1 pound skinless cod fillet, about 3/4 inch thick
  • Kosher salt
  • Warm flour tortillas, fresh cilantro, chopped avocado, sliced red onion and cucumber, for serving

Directions:

1. In a blender, combine all of the ingredients and puree until nearly smooth. Transfer to a small bowl.

2. Heat a grill pan. In a large baking dish, whisk the lime juice with the olive oil, coriander and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, cilantro, avocado, red onion and cucumber.