Ingredients:
Directions:
1. Combine all ingredients in a bowl. Best served immediately to preserve avocado freshness.
Ingredients:
Directions:
1. Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you’d like.
Ingredients:
Directions:
1. Preheat the oven to 350 degrees
2. Use a 8×8 inch pan, lightly butter or spray with cooking oil spray. Line it with parchment paper with sides up. So it will be easy to lift after it bakes. Again butter or spray the parchment paper. Set aside.
3. Place butter and chocolate in a bowl. Melt in the microwave for 40 seconds. (You can melt them by using double boiler method). Once melted, stir to make it smooth. Set aside.
4. Add apple sauce and sugar in large enough bowl. Whisk it until sugar dissolves. Then add water, vanilla extract and melted chocolate. Whisk it well until it gets incorporated well.
5. Then sift together the dry ingredients (flour, baking powder, baking soda, and salt). Add dry ingredients to the wet. Again mix until everything is incorporated well.
6. Pour the batter into prepared pan. Even it out with a spatula and tap the pan on the countertop a few times to get rid of air bubbles.
7. Bake it into the preheated oven for 25-30 minutes, or until a toothpick inserted comes out clean.
Ingredients:
Directions:
1. Spread the frozen fries out on a baking sheet. Drizzle lightly with olive oil and season with the Old Bay spice and a pinch of salt. Toss to coat and then bake according to the package directions.
FOR THE CHEESE SAUCE:
1. Melt the butter in a medium saucepan over medium-low heat. Allow the butter to turn golden brown and nutty.
2. Add in the garlic and cook for a few seconds or until fragrant. Whisk in the flour and cook the roux for 2 minutes.
3. Slowly whisk in the stock and the milk. Stirring frequently, bring the mixture to a gentle simmer, and cook until thickened, about 3-5 minutes total.
4. Once it is thickened, whisk in the cheeses and Old Bay. Season, to taste, with salt and pepper. Stir in crab. Keep warm until you are ready to assemble.
TO ASSEMBLE:
1. Pile the hot fries into a baking dish (or heat-proof serving dish). Top with the sauce. Garnish with cheese curds and fresh herbs and serve immediately.
Ingredients:
Cake
For frosting:
Directions:
1. Preheat the oven to 350°F.
2. Grease a 9 inch round cake pan with butter or oil. Or spray with nonstick cooking spray.
3. Combine the all purpose flour, sugar, baking soda, baking powder and salt in a bowl. Whisk till everything is incorporated well.
4. Combine mashed banana in a large bowl. Add remaining wet ingredients (milk, oil, vanilla extract, vinegar). Beat it really well till everything is well combined.
5. Now add dry flour mixture. Start mixing with a whisk and halfway through switch to a spatula and fold everything together. Do not overmix.
6. Pour the batter into the prepared cake pan. Even out the batter using a spatula.
7. Bake into the preheated oven for 32-35 minutes. Or till the toothpick inserted in the center of the cake comes out clean.
8. Remove it from the oven and let it cool in the pan for 5 minutes.
9. Then invert in on the cooling rack. Let it cool down completely.
Make frosting:
1. Meantime make the cream cheese frosting. Add softened butter and cream cheese in a bowl. Whisk till smooth (use wire whisk, do by hand or use a hand mixer or stand mixer with a whisk attachment).
2. Now sift the powdered sugar in it, beat it again till smooth, fluffy and shiny. You will feel its spreading consistency. It may take about 3-4 minutes.
3. Now add vanilla, lemon juice and beat again till mixed. The frosting is ready.
4. Make sure that cake is cooled completely before you start frosting. Add dollop in the center of the cake, spread evenly using a spatula or butter knife.
Ingredients:
Directions:
1. Preheat oven to 375 degrees F.
2. Grease a sheet pan. Place breast on pan and season with salt and pepper. On each breast, spread 1 Tbsp Chimi Verde Sauce. Place the tomatoes and garlic on pan around chicken. Drizzle with olive oil and season with salt and pepper. Place in oven for 30-35 minutes.
3. Meanwhile bring a large pot of salted water to a boil. Cook spaghetti according package directions. Reserve 1 cup pasta water before draining pasta.
4. Return pasta to pot. Add 1/4 cup Chimi Verde Sauce and 1/2 cup pasta water to pasta; stir to combine.
5. Five minutes before chicken is done, top each breast with a small handful of shredded cheese. Bake for 5 more minutes or until melted. Remove chicken from oven. Move chicken to a plate and remove garlic cloves from pan, discard. Pour tomatoes and their juices into the pasta along with fresh basil. Toss to combine.
6. Pour pasta onto a platter and top with chicken breasts.
Ingredients:
Directions:
1. Bring a large pot of water to a boil. Add noodles to boiling water and remove from heat. Soak for 8 minutes, drain and rinse with cold water. Or follow package directions.
2. Using a small bowl, combine the fish sauce, vinegar, crushed red pepper, and sugars; stir until the sugars dissolve and all is well blended. Set aside.
3. Heat the oil over medium-high heat in a large skillet or wok. Add in the meat and cook until just cooked through, about 4 minutes. Add garlic, pepper, green onion, kale and fish sauce mixture. Cook for 3-4 minutes.
4. Toss in the cooked noodles and cook for 30 seconds to incorporate. Sprinkle with the cilantro and lime juice; serve immediately with lime wedges, peanuts, and Sriracha on the side.
Ingredients:
Directions:
1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
2. In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
3. Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Ingredients:
Meatballs
Sauce
Directions:
1. In a bowl, mix together the meatball ingredients with your hands until blended.
2. In a large saucepan, heat the olive oil until sizzling over medium heat, then add the onions and cook, stirring often until tender, about 4 minutes.
3. Add the garlic and continue to cook just until fragrant, another minute or two.
4. Add the tomatoes, oregano, red pepper flakes, and basil and stir to mix. Season well with salt and pepper, and bring the mixture to a boil, then reduce the heat to medium low heat and cook for 15 minutes.
5. Using damp hands, roll the meatballs into balls and carefully drop into the sauce. Continue to form all the meatball mixture into balls, and cook for 10 minutes.
6. Carefully move the meatballs around with a spoon, and add a little additional water if the sauce is too thick.
7. Cook the meatballs for an additional 10 to 15 minutes or until cooked through, then use meatballs and sauce as desired.
*Serve with mashed potatoes, polenta, or spaghetti.
Ingredients:
Directions:
1. Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
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