Garlic, Ginger and Sesame Chicken Meatballs

Ingredients:

  • 1 pound ground turkey or chicken
  • 2 green onions, finely chopped, plus more for serving
  • 1 inch fresh ginger, grated
  • 1 clove garlic, minced or grated
  • black pepper
  • 2 tablespoons sesame oil
  • 1/2 cup low sodium soy sauce
  • 1/2 cup orange juice
  • 3 tablespoons hoisin sauce (make sure to use GF, if needed)
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 teaspoon crushed red pepper flakes, using more or less to taste
  • steamed rice and sesame seeds for serving

Directions:

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

2. Add the chicken, green onions, ginger, garlic, and a pinch of pepper to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.

3. Meanwhile, combine the 1 tablespoon oil, the soy sauce, orange juice, hoisin sauce, honey, vinegar, and crushed red pepper flakes in a medium saucepan. Set over medium-high heat and bring the sauce to a boil. Boil 5-8 minutes, until the sauce thickens and reduces by about 1/3. Add meatballs to sauce. Coat throughly and cook 3-4 minutes more. Remove from the heat.

4. Serve the meatballs and sauce over bowls of rice topped with additional green onions and sesame seeds.

Chicken and Brown Butter Pumpkin Fettuccine Alfredo

Ingredients:

  • 6 tablespoons butter
  • 1 Tbsp extra virgin olive oil
  • 1 lb chicken breasts, cut into 1” pieces
  • 3 cloves garlic, minced
  • 1 cups whole milk
  • 3/4 cup heavy cream
  • 15 oz pumpkin puree
  • 1 cup grated pecorino romano or parmesan
  • 1/2 cup shredded Raclette cheese + 4 thin slices or other swiss style cheese
  • 1/4 teaspoon nutmeg
  • kosher salt and ground black pepper
  • 1 pound fettuccine
  • 6 leaves fresh sage

Directions:

1. Bring a large pot of salted water to a boil.

2. Meanwhile, heat a large skillet over medium heat and add 2 tablespoons butter. Add the the cheese slices and cook 2-3 minutes per side or until a crust forms and the cheese has “fried”. Remove the cheese from the skillet and add the sage, fry 30 seconds. Remove the skillet from the heat.

3. Heat the same skillet over medium-high heat. Add olive oil. Add chicken and season with salt and pepper. Stir until chicken is browned and cooked through. Remove chicken to plate.

4. To the skillet, add 4 tablespoons butter and allow the butter to brown, stirring often, about 3-5 minutes. Add the garlic and cook 15-30 seconds or until fragrant, then slowly pour in the milk, heavy cream, and pumpkin pure. Whisk until smooth. Bring the sauce to a gentle simmer and cook 5-10 minutes. Stir in the pecorino romano, 1/2 cup raclette and nutmeg. Season with salt + pepper. Add chicken into sauce.

5. Boil the fettuccine until al dente. Drain and add directly to the pumpkin Alfredo sauce. Cook until warmed through, about 5 minutes.

6. Divide the fettuccine among plates and top with fried cheese + sage.

*Recipe adapted from Half Baked Harvest

Roasted Stonefruit

Ingredients:

  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 to 4 cup (about 1 1/2 pounds) fresh fruit, pitted, sliced, or halved (recommended: peaches, plums, nectarines, apricots)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup fresh orange juice

Directions:

1. Preheat the oven to 400 degrees F.

2. In a small bowl, whisk together the sugar and spices.

3. In another bowl, toss the fruit with the vanilla, and orange juice.

4. In a roasting pan or oven-proof baking dish, arrange the fruit cut-side up pouring any extra juice in the baking dish. Sprinkle evenly with sugar and spices.

5. Roast for approximately 20 minutes or until the fruit is fork tender.

6. Serve the roasted fruit over vanilla bean ice cream accompanied by a shortbread cookie.

Roasted Garlic Spaghetti Squash Lasagna Boats

This recipe is adapted from Half Baked Harvest. One of my favorite food recipe blogs!!

Ingredients:

  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 head garlic
  • 1 pound ground Italian ground turkey
  • 1 small yellow onion, chopped
  • 1 can (28 ounce) crushed San Marzano tomatoes
  • 1 dried bay leaf
  • 2 teaspoons dried oregano
  • 2 medium spaghetti squash, halved and seeds removed
  • 1/2 cup whole milk or heavy cream
  • 1/4 cup whole milk ricotta cheese
  • 1/2 cup fresh basil, chopped
  • 1/8 teaspoon grated fresh nutmeg
  • 1 1/2 cups shredded fontina cheese
  • 1 cup shredded provolone cheese or mozzarella
  • kosher salt and ground black pepper
  • fresh thyme, chopped for serving

Directions:

1. Preheat the oven to 425 degrees F. Slice off the top portion of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle lightly with olive oil and wrap in foil. Transfer to the oven and roast until cloves are lightly browned and tender, about 20 minutes. Let cool, then squeeze the garlic out into a bowl. Mash the cloves with a fork.

2. To make the meat sauce. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the turkey and brown all over, about 5 to 8 minutes. Add onion and cook another 2 minutes. Reduce the heat to low, add the tomatoes, 1 cup water, the bay leaf, oregano, and a pinch each of salt and pepper. Simmer for 15 minutes or until the sauce thickens slightly. Remove the bay leaf, stir in the roasted garlic. Taste and adjust seasonings as needed.

3. Meanwhile, poke a few holes into the squash with a fork and place on a plate. Microwave 3 minutes. Let cool slightly, then cut in half lengthwise, scoop out the seeds and discard. 

4. In a medium bowl, mix together the milk, ricotta cheese, nutmeg, and basil. Season with salt and pepper. Stir in 1 cup fontina cheese and 1/2 cup mozzarella cheese. 

5. Place the squash in a baking dish and season the cut sides with salt and pepper. Sprinkle the remaining fontina cheese into the bottom of each squash, then evenly divide meat sauce among the squash cavities. Now spoon the milk/cheese mix over the meat sauce. Top with the remaining mozzarella cheese. Cover the squash loosely with foil. 

6. Transfer to the oven and bake 20 minutes. Remove the foil and continue baking another 15-20 minutes or until the squash is tender and the cheese is golden brown on top. The squash will seem a little soupy, this is OK. 

7. Let the squash sit 5 minutes, then use a fork to scrape the squash into strands, mixing the meat and cheese with the squash. Serve topped with thyme.

Broccoli Cheddar Chicken and Rice Casserole

Ingredients:

  • 2 Tbsp extra virgin olive oil
  • kosher salt and ground black pepper
  • 1 yellow onion, chopped
  • 3 carrots, chopped
  • 1 pound boneless chicken breasts, cut into cubes
  • 2 tablespoons salted butter
  • 1 1/2 cups jasmine rice
  • 1/2 cup dry orzo pasta (use gluten free, if needed)
  • 2 tablespoon fresh thyme leaves
  • 3 1/2 cups chicken broth
  • 3 cups broccoli florets, roughly chopped
  • 2 bay leaves
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper, more or less to taste
  • Zest of 1/2 a lemon
  • 1/2 cup whole milk
  • 1 1/2 cups shredded sharp cheddar cheese

Directions:

1. Preheat the oven to 425 degrees F. 

2. Heat the olive oil in a large oven safe skillet over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole. 

4. Transfer to the oven and bake 15-20 minutes, until cheese is melted and beginning to brown.

*Recipe adapted from Half Baked Harvest

Heirloom Tomato and Herb Salad

Ingredients:

  • 2 pounds heirloom tomatoes
  • Sea salt flakes
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • Aged balsamic Vinegar
  • Sprinkling of herbs (tarragon, basil, chives, and Italian parsley), chopped

Directions:

1. Gather 2 pounds of ripe heirloom tomatoes (choose a variety of colors and sizes, as well as the most perfect tomatoes you can find at the height of the season). Cut them into various sizes: wedges, thick slices, in half, or, if you have some tiny cherry tomatoes, leave them whole. Arrange them on a plate and sprinkle with sea salt and freshly ground black pepper.

2. Drizzle with extra-virgin olive oil and balsamic vinegar. Top with a sprinkling of fresh, chopped herbs. Serve immediately.

Butternut Squash and Leek Soup

Ingredients:

  • 4 1/2 pounds butternut squash, halved lengthwise
  • 5 tablespoons unsalted butter
  • 4 large leeks, white and tender green parts, coarsely chopped
  • 7 fresh thyme sprigs or 1 teaspoon dried
  • 5 cups chicken stock or unsalted canned broth
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon freshly ground pepper
  • 8 slices of bacon
  • Heavy whipping cream for serving

Directions:

1. Preheat the oven to 350°. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly. Using a spoon, scoop out and discard the seeds. Scrape the squash from the skin.

2. Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat. Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes. Discard the thyme sprigs.

3. Stir in the stock and the squash. Simmer over moderate heat for 20 minutes. Use an immersion blender or in a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper.

4. To serve, ladle the soup into bowls and garnish with a sprinkling of the bacon and a drizzle of cream!

Bulgogi Inspired Quesadillas

Ingredients:

Beef Marinade:

  • 2/3 cup soy sauce
  • 1 Tbsp Sambal Orlek
  • 2 Tbsp sesame oil 
  • 2 Tbsp sesame seeds 
  • 2 Tbsp white vinegar 
  • 1 Tbsp mirin 
  • 1/2 Asian pear, coarsely chopped 
  • 1 pounds ground beef 

Pickled Onions:

  • 1 red onion, sliced thinly
  • 1 cup white vinegar 
  • 1/4 cup sugar 
  • 1/4 cup kosher salt 

To serve:

  • 4 tablespoons unsalted butter
  • 12 slices American cheese 
  • Six 10-inch flour tortillas 
  • 1/2 head iceberg lettuce, shredded

Directions:

1. For the pickled onions: Add the onions, vinegar, sugar and salt to a small saucepot and bring to a boil. Turn off the heat and let cool completely, then strain and reserve.

2. For the beef marinade: Add the soy sauce, Sambal, sesame oil, sesame seeds, white vinegar, mirin and Asian pear to a blender and blend until smooth. Pour over the ground beef in a bowl and mix thoroughly.

3. Heat a large, heavy-bottomed skillet over medium-high heat, then add the beef mixture and brown until cooked, 8 to 10 minutes.

4. To serve: Heat a large cast-iron pan over medium heat and melt a couple of tablespoons of butter. Place 2 slices American cheese in a tortilla, then add the ground beef, pickled onions and iceberg lettuce and fold closed. Repeat with the remaining ingredients to make 5 more. Brown the filled tortillas in 2 batches in the butter, adding butter as needed, until golden and crispy on both sides, about 4 minutes per side. 

*Recipe adapted from Eric Greenspan

Homemade Pumpkin Purée

Ingredients:

  • 2 lb whole pie pumpkin or sugar pumpkin (*do not substitute with a standard pumpkin)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Line a sheet pan with parchment paper or aluminum foil.

2. Slice the pumpkin in half lengthwise (depending on how tough the pumpkin stalk is, you can either slice through it, or remove it first, then slice). Using a serrated or large spoon, scoop out all of the pumpkin seeds and discard (or save them for roasting!).

3. Place the pumpkin halves cut side down on the sheet pan. Roast at 400 degrees for 35 to 45 minutes, or until the pumpkins have partially collapsed and the flesh is very soft and beginning to pull away from the skin.

4. Peel the skin away from the pumpkin flesh and discard the skin. Chop the pumpkin flesh into large chunks and place in the bowl of a food processor, fitted with a blade attachment. Process and puree the roasted pumpkin until it is very smooth, scraping down the sides of the bowl occasionally with a spatula. A 2-lb pie pumpkin should yield roughly 2 cups of pumpkin puree.

*I freeze the purée in 15oz portions.

Herbalicious Burger with Cabbage Slaw

Ingredients:

Slaw

  • 1/4 cup fresh lime juice (2 limes)
  • 1/4 cup white wine vinegar
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons sugar
  • 1 small red cabbage, cored and very thinly sliced
  • 1/2 cup chopped parsley
  • 1/2 cup chopped cilantro
  • 4 green onions, chopped
  • Kosher salt and ground black pepper

Burgers

  • 1 pound ground beef
  • 1 clove garlic, minced
  • 2 tbsp Freak Flag Foods, “Zesty Green Herb”
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 4 burger buns (I used ciabatta)

Directions:

1. In a large bowl, whisk the lime juice with the vinegar, fish sauce and sugar. Add the cabbage, parsley, cilantro, onions and a generous pinch of salt and pepper and toss well. Cover and refrigerate for at least 4 hours. Can be refrigerated over night. Season with more salt before serving.

2. Preheat large pan or grill over medium-high heat.

3. In a bowl, mix together all burger ingredients. Form 4 patties. Cook patties on eat side to desired “doneness”.

4. Serve patties on buns and top with slaw. Enjoy!