Chicken Ragú with Tagliatelle

Ingredients:

  • 2 tbsp. olive oil
  • 1 large shallot, chopped
  • 1 small stalk celery with leafy top, chopped
  • 1 small carrot, peeled and grated
  • 2 cloves garlic, minced
  • Salt and pepper
  • 2 sprigs fresh rosemary leaves stripped and finely chopped (about 1 tbsp.)
  • 1 bay leaf
  • 2 tbsp. tomato paste
  • A pinch of nutmeg
  • 1 cup chicken stock
  • 1 lb. chicken thighs
  • 2 cups tomato puree
  • 1 lb. tagliatelle
  • Freshly grated Parmigiano-Reggiano, for serving

Directions:

1. Bring a large pot of water to a boil for the pasta. Cook according to package directions. Reserve 1/2 cup of pasta water.

2. In a food processor, add chicken thighs and pulse until thighs are a large ground meat texture.

3. In a large deep skillet, heat the oil, two turns of the pan, over medium-high. Add the shallot, celery, carrot, and garlic; season with salt and pepper. Add the rosemary and bay leaf. Cook, stirring often, until the vegetables soften, about 2 minutes. Stir in the tomato paste and nutmeg, then the stock. Bring to a boil. Add the chicken. Cook, stirring to break up the meat, until the chicken is cooked through and about two-thirds of the liquid is absorbed, about 5 minutes. Add the tomato. Cook until the sauce begins to bubble. Reduce heat to low. Simmer until the flavors meld and the sauce is reduced slightly, about 5 minutes.

4. Add cooked pasta and reserved pasta water. Stir to combine. Serve with freshly grated Parmesan cheese.

Banh Mi Rice Bowls

Ingredient:

Meat

  • 2 tablespoons sesame oil
  • 1 pound chicken breasts, thinly sliced
  • Kosher salt and ground black pepper
  • 3 green onions, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon fish sauce
  • 1 tablespoon sriracha
  • 1 tablespoon white granulated sugar

Bowls

  • 1 cup uncooked white or brown rice
  • 2 cups matchstick carrots
  • 2 cups daikon, cut into matchsticks
  • 1/4 cup rice vinegar
  • 1/4 cup white granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 English cucumber, cut into matchsticks
  • fresh cilantro, basil, mint, jalapeños, additional green onions

Sauce

  • 1/2 cup full fat regular mayo
  • 3 tablespoons freshly squeezed lime juice and 1/4 teaspoon lime zest
  • 1 tablespoon Sriracha

Directions:

Bowls

1. Combine the carrots, daikon, rice vinegar, sugar, and 1 teaspoon salt in a large bowl. Let stand at room temperature for one hour, gently stirring the mixture every 15-20 minutes.

2. Follow package directions to cook the rice. Set aside when finished.

Sauce

1. Whisk all of the ingredients together in a small bowl: the mayo, lime juice, lime zest, and sriracha. Cover and chill in the fridge.

Meat:

1. In a large pan, heat the sesame oil over medium high and then add in the chicken. Season with salt and pepper. Cook the chicken, until cooked through, about 7-9 minutes. Stir in the green onions and stir for another 2-3 minutes. Add the garlic and stir for one more minute. Stir in the fish sauce, sriracha, and sugar. Toss to combine.

2. To assemble: Divide the cooked rice evenly among 4 bowls. Top with even amounts of the chicken. Using a slotted spoon, pull out even amounts of the pickled veggies and place in the bowls. Add even amounts of cucumber to the bowls. Finish off the bowls with desired amounts of sauce and optional additions as desired: fresh cilantro, basil, and mint. Green onions, jalapeño, and lime wedges are other optional toppings.

Spicy Beef and Herb Noodles

Ingredients:

  • 8 oz fresh Chinese rice noodles
  • 2 tbsp sesame oil
  • 1 lb ground beef
  • 3 cloves garlic, minced
  • 1 (1 in piece) fresh ginger, grated
  • 1/2 cup sweet chili sauce
  • 1/4 cup low-sodium soy sauce
  • 1 cup fresh basil leaves, chopped, plus more for serving
  • 1/2 cup fresh mint leaves, chopped, plus more for serving
  • 1 cup fresh cilantro, chopped, plus more for serving
  • 2 lines, juiced
  • 1 jalapeño, seeded and chopped
  • 3 carrots, shaved into ribbons

Directions:

1. Bring a large pot of water to a boil over high heat. Add the rice noodles and cook according to package directions. Drain and rinse with cold water. Set aside.

2. In a large skillet, heat the sesame oil over medium heat. Add the beef and cook, breaking up the meat with a wooden spoon, until browned. Add the garlic and ginger and stir until fragrant. About one minute. Stir in the water, jalapeño, lime juice, chili sauce, and soy sauce and cook until sauce thickens slightly (3-5 minutes). Add the noodles, toss to coat and warm through. Remove skillet from heat and add the chopped herbs stir to combine.

3. Divide noodles between four bowls. Top each with more fresh herbs and carrot ribbons.

Potato and Leek Soup

Ingredients:

  • 4 slices bacon, chopped
  • 2 large leeks, white and light green parts only, thinly sliced
  • 2 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 2 medium russet potatoes, peeled and cut into 1/2-inch pieces
  • Kosher salt and freshly ground pepper
  • 1/2 cup heavy cream
  • 1 1/2 cups frozen peas (do not thaw)

Directions:

1. Cook the bacon in a large saucepan over medium heat until crisp, about 8 minutes. Transfer with a slotted spoon to a paper towel-lined plate. To the bacon fat add the leeks and garlic; cover and cook until soft, about 5 minutes. Add the broth, 2 cups water, the potatoes and 1/4 teaspoon each salt and pepper; cover and bring to a boil over high heat. Reduce the heat to medium and simmer, partially covered, until the potatoes are tender, about 10 minutes.

2. Puree half the soup with the immersion blender or in a blender (remove the filler cap to let steam escape), then return to the pot. Add the cream and bring to a simmer. Add the peas and cook until tender, about 3 minutes. Season with salt and pepper. Serve topped with the bacon.

I serve this soup with Gruyere cheese toast! 🤤

Lobster Mac and Cheese

Ingredients:

  • 1 (16 ounce) package elbow macaroni
  • 1 (2 pound) lobster, split
  • 2 tablespoons olive oil
  • 1 small onion, diced
    1 clove garlic, minced
  • 1 small shallot, chopped
  • 10 black peppercorns
  • 2 cups milk
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 1 pound shredded Gruyere cheese
  • 3 cups shredded Cheddar cheese
  • 1 cup grated Romano cheese
  • kosher salt and pepper to taste
  • 1/4 cup panko bread crumbs

Directions:

1. Fill a large pot with lightly salted water and bring to a boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta, stirring occasionally, until the pasta has cooked through, al dente, about 8 minutes. Reserve about 2 cups of the pasta water, then drain the pasta in a colander set in the sink, and rinse with cold water to cool. Set aside.

2. Return the pasta water to the large pot, and place the lobster halves in the pot, cut-side up. Return the water to a boil, then reduce heat to medium-low, cover, and steam the lobster just until the meat firms and turns opaque, about 3 minutes. Remove the lobster and allow to cool for a few minutes, then remove the meat and cut into bite sized pieces. Reserve the shells.

3. Add olive oil to a saucepan over medium heat. Stir in the onion and cook until the onion has softened and turned translucent, about 5 minutes; scrape the onions into a small bowl and set aside. Place the reserved lobster shells, garlic, shallots, peppercorns, and milk into the saucepan. Bring to a gentle simmer over medium heat, and cook for 10 minutes.

4. Preheat oven to 350 degrees F.

5. Melt 5 tablespoons of butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 10 minutes. Strain the milk through a mesh sieve. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, about 5minutes.

6. Stir the Gruyere, Cheddar, and Romano cheeses into the thickened milk mixture until melted and smooth. Season to taste with salt and pepper, then stir in the reserved lobster, onions, and macaroni. Pour the macaroni into a 4 quart casserole and smooth the top. Sprinkle evenly with the panko crumbs.

7. Bake in the preheated oven until the sauce is bubbly, and the top is golden brown, 8 to 12 minutes.

Garlic Parmesan Chicken with Brussels Sprouts

Ingredients:

  • 1/2 c. panko breadcrumbs
  • 1 c. freshly grated Parmesan
  • extra-virgin olive oil
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 1/2 lb. boneless, skinless chicken breast
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 3 garlic cloves, minced
  • 1 yellow onion, chopped
  • 1 c. low-sodium chicken stock
  • 1 tbsp. balsamic vinegar

Directions:

• Preheat oven to 450 degrees F. In a small bowl combine panko, Parmesan, and 1 tablespoon olive oil. Set aside.

• In a large sauté pan over medium-high heat add drizzle of olive oil. Place the brussels sprouts cut-side down and cook until golden brown, about 2 minutes. Transfer to a plate. Season chicken on both sides with salt and pepper. Add more olive oil and sear chicken until golden brown on both sides; transfer to a plate.

• Melt butter in pan over medium heat; sauté garlic and onion with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 1 minute. Add chicken stock and balsamic vinegar.

• Return chicken and brussels back to the sauce. Divide cheese and breadcrumb mixture evenly among chicken breasts. Bake 15 minutes.

Dan Dan Noodles

Ingredients:

  • 1/3 cup + 2 tablespoons sesame oil
  • 6 cloves garlic, minced
  • 1 tsp crushed red pepper flakes (more depending on preferred spice level)
  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce (make sure to use GF, if needed)
  • 1 tablespoon honey
  • 2 tablespoons rice vinegar
  • 3 tablespoons tahini
  • 8 ounces Chinese style rice noodles
  • 2 1/2 cups low sodium chicken broth
  • 2 cups fresh baby spinach
  • 1 pound ground pork
  • black pepper
  • 1 medium shallot, chopped
  • 4 green onions, chopped

Directions:

1. To make the chili oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, about 5 minutes. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.  

2. Meanwhile, combine the soy sauce, hoisin sauce, honey, vinegar, tahini, and 1/3 cup water in a bowl. 

3. Cook the rice noodles according to package directions. Drain and set aside. To the pot used to cook the noodles, add the broth and 1/2 of the soy sauce mixture. Bring to a simmer over medium heat, stir in the spinach. Keep warm.

4. Place the skillet used to make the chili oil, over medium-high heat. Add 2 tablespoons oil and the pork. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the shallot, and cook another 2-3 minutes. Slowly pour in the remaining soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the pork and the meat begins to caramelize and get crispy, about 5 minutes. Stir in 2-4 tablespoons chili oil. Remove from the heat.

5. Ladle the broth into bowls. Add the noodles and toss combine. Spoon the meat over the noodles. Top with green onions and additional chili oil. Enjoy!

*Recipe adapted from Half Baked Harvest

Herbed Beef Stroganoff

We have an egg allergy in my house so I can’t use egg noodles which is the usual pasta used for stroganoff. Also, gluten free noodles and gluten free flour can be used to make this a gluten free recipe! ❤️

Ingredients:

  • 8 ounces uncooked noodles
  • 1 pound ground beef
  • 2 tablespoons extra virgin olive oil
  • 1 large shallot, thinly sliced
  • kosher salt and black pepper
  • 3 tablespoons salted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh thyme leaves
  • 1 tablespoon fresh sage, chopped
  • 2 tablespoons flour
  • 2 cups low sodium chicken, beef or vegetable broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon balsamic vinegar
  • 1 (4 oz) can mushrooms, drained
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley, roughly chopped

Directions:

1. Bring a large pot of salted water to a boil. Cook the noodles according to package directions until al dente. Drain.

2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add beef and brown. Add the shallots and cook until fragrant, 2-3 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is fragrant, about 2-3 minutes.

3. Sprinkle the flour over the meat mixture and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth, Worcestershire, balsamic vinegar, mushrooms and season with salt and pepper. Bring the sauce to a low boil, then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened slightly. Stir in the cream, cooking another 2-3 minutes.

4. Add the noodles and parsley to the sauce, tossing to combine. Serve and enjoy!

Pumpkin Sausage and Pesto Cheese Stuffed Shells

Ingredients:

  • 2 tablespoons extra virgin olive oil
  • 1 pound ground spicy Italian turkey sausage
  • 1 green bell pepper, chopped
  • 1 (15 oz) can pumpkin puree
  • 1 cup reserved pasta water
  • 1 cup whole milk
  • 2 teaspoons dried oregano
  • 1 pinch crushed red pepper flakes
  • kosher salt and pepper
  • 1 pound jumbo shells
  • 16 ounces whole milk ricotta cheese
  • 2 cups shredded fontina cheese
  • 1/2 cup Super Kale Pesto by Freak Flag Foods (store bought it homemade basil pesto is a great substitute)
  • 8 ounces mozzarella, torn
  • fresh basil, for serving

Directions:

1. Preheat the oven to 350 degrees F.

2. Heat the olive oil in a large, oven-safe skillet over high heat. When the oil shimmers, add the sausage and brown all over, about 5 to 8 minutes. Reduce the heat to low, add the bell pepper, pumpkin, milk, oregano, crushed red pepper flakes, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

3. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Reserve pasta water and add to pumpkin sauce. Turn off heat.

4. In a medium bowl, combine the ricotta, fontina, and pesto. 

5. Working with one pasta shell at a time, spoon about 1 tablespoon of the cheese mixture into each shell, placing the filled shell into the skillet as you go. Add the mozzarella on top.

6. Transfer the skillet to the oven and bake 20-25 minutes or until the cheese has melted and is lightly browned on top. Cool 5 minutes before serving. Serve with fresh basil.

Pasta with Sausage, Chard, and Parsnips

Ingredients:

  • Salt and pepper
  • 3/4 pound orecchiette (or any short cut pasta)
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 medium parsnips, peeled and cut into
  • 1/4-inch rounds (halved if large)
  • 1 bunch Swiss chard, tough stems and
  • ribs removed, thinly sliced
  • 1/2 cup grated Parmesan (2 ounces), plus more for serving

Directions:

1. In a large pot of boiling salted water, cook pasta, according to package instructions. Reserve 1 cup pasta water, then drain pasta and return to pot.

2. In a large skillet, heat oil over medium-high. Add sausage and cook, breaking meat up with a wooden spoon, until browned, 3 minutes. With a slotted spoon, transfer sausage to a bowl. Add garlic, onion and parsnips to skillet and saute until softened and browned, 5 minutes. Add chard and cook until wilted, 2 minutes. Add sausage and pasta to pan. Add Parmesan and enough pasta water to create a light sauce that coats pasta; season with salt and pepper. Serve with additional Parmesan.