Herby Shrimp Lettuce Wraps

Ingredients:

  • 1 head Bibb lettuce, leaves washed and separated
  • 1 lb peeled and deveined shrimp, rinsed
  • 2 tbsp extra virgin olive oil
  • 1 head baby bok choy
  • 2 scallions, chopped
  • Fresh cilantro
  • 1 lime, cut into wedges
  • 3 tbsp Zesty Green Herb sauce from Freak Flag Foods
  • Kosher salt and ground black pepper
  • Sesame oil
  • Pinch of red pepper flakes

Directions:

1. Place shrimp in food processor with a pinch of salt and pepper. Pulse until roughly ground.

2. Heat olive oil in a large skillet over medium-high heat. Add bok choy and half of scallions. Season with salt. Cook about 2 minutes. When it starts to wilt add ground shrimp. Stir constantly until shrimp turns pink. Add green sauce, red pepper flakes, and a drizzle of sesame oil. Stir to combine.

3. Serve shrimp mixture in lettuce leaves. Top with fresh cilantro leaves, green onion and lime wedge.

Garlicky-Miso Pasta with Roasted Eggplant

Ingredients:

  • 1/2 pound Japanese eggplants (regular works, too), diced into 1-inch pieces
  • 1/2 red onion, thickly sliced
  • 1 pinch kosher salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, divided
  • 4 teaspoons white miso
  • 4 teaspoons mirin (non-alcoholic)
  • 2 teaspoon rice vinegar
  • 1 teaspoon dark brown sugar
  • 1 pinch red pepper flakes
  • 1 garlic clove, grated
  • 1/2 pound spaghetti
  • 1 scallion, thinly sliced

Directions:

1. Preheat oven to 400°F. In a quarter sheet pan, toss together the eggplant, red onion, salt, pepper, and 2 tablespoons of the olive oil. Roast in the oven for 25 to 30 minutes, or until charred at the edges.

2. Meanwhile, in a small dish, stir together the miso, mirin, vinegar, brown sugar, and red pepper flakes.

3. About 15 minutes into the vegetables’ roasting time, bring a pot of water to a boil, salt generously, then cook the spaghetti according to package instructions. Reserve 1 cup of the cooking liquid, then drain.

4. In the same pot over low heat, add the remaining tablespoon of olive oil and garlic and stir about 30 seconds, or until garlic is fragrant. Add the miso-mirin mixture, stirring 30 seconds more to caramelize miso. Toss the drained spaghetti into this, cooking over the heat and stirring constantly until well-coated in the garlicky miso. At this step you can add a 1/2 cup of the reserved cooking liquid if your pasta gets too dry.

5. Gently stir in the roasted eggplant and red onion. Garnish with scallions.

*Recipe adapted from Bobbi Lin at Food52

Garlic-Butter Spaghetti with Basil and Roasted Tomatoes

Ingredients:

  • 2 cups cherry tomatoes, halved
  • 1 tbsp olive oil
  • 1/2 tsp dried basil
  • Kosher salt and ground black pepper
  • 1 pound spaghetti
  • 6 tablespoons salted butter
  • 2-3 cloves garlic, minced
  • 1/2 cup asiago cheese, freshly grated
  • 1 cup fresh basil, roughly chopped
  • crushed red pepper flakes

Directions:

1. Heat oven to 400 degrees F. Cover a sheet pan with foil. Place tomatoes on covered pan, drizzle with olive oil and season with salt and pepper. Roast for 20 minutes or until tomatoes burst and start to char.

2. Bring a large pot of water to a boil. Salt water generously and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.

3. Melt 4 tablespoons butter in a large skillet over medium heat. Add the garlic and a pinch of red pepper flakes and cook 1-2 minutes, until the butter is browning and the garlic is golden and fragrant. Reduce the heat to low and add 1/2 cup pasta water, the pasta, remaining butter, and asiago. Tossing until melted. Remove from the heat, add 3/4 cup basil and toss, adding in more pasta water if needed to thin the sauce.

4. To serve, divide the pasta among bowls and top with remaining basil, tomatoes and their juices.

Shepherd’s Pie

Ingredients:

  • 2 pounds russet potatoes, peeled and cubed
  • 2 tablespoons softened cream cheese
  • 1/2 cup cream, for a lighter version substitute beef or vegetable broth
  • Salt and freshly ground black pepper
  • 1 pound ground beef
  • 1 carrot, peeled and chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef stock or broth
  • 2 teaspoons Worcestershire
  • 1/2 cup frozen peas
  • 1 teaspoon sweet paprika
  • 2 tablespoons chopped fresh parsley leaves

Directions:

1. Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them back into the pan. Add cream cheese and cream or broth and mash until potatoes are almost smooth.

2. While potatoes boil, preheat a large skillet over medium high heat and add ground beef. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. Add chopped carrot and onion to the meat and season with a pinch of salt and pepper. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas.

3. Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil until potatoes are evenly browned, about 5 minutes. Top casserole dish with chopped parsley and serve.

*Recipe adapted from Rachael Ray’s “30 minutes Shepherd’s Pie”.

Eggless Zucchini Bread

This recipe makes a double batch.

Ingredients:

  • 3 1/4 cups flour
  • 3 cups sugar
  • 1 1/2 tsp salt
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 2 tsp baking soda
  • 1 cup vegetable oil
  • 1 cup smashed banana
  • 1/3 cup water
  • 2 cups grated zucchini
  • 1 tsp lemon juice

Directions:

1. Preheat oven to 350 degrees F. Grease two loaf pans.

3. In a larger bowl mix together first six ingredients (dry ingredients). Then is a medium bowl mix together remaining ingredients (wet ingredients). Dump the wet ingredients into the dry ingredients and mix thoroughly.

4. Divide mixture equally into greased loaf pans. Bake in preheated oven for about one hour or until toothpick comes out clean.

Ribeye Banh Mi with Quick Pickled Vegetables

Ingredients:

  • 1 rib eye steak, about 1 pound and 2 inches thick
  • Kosher salt, To Taste
  • 1/2 cup unseasoned rice wine vinegar
  • 1 tablespoon sugar
  • 1 small cucumber, peeled into ribbons
  • 1 large watermelon radish, thinly sliced
  • 1 large carrot, peeled into ribbons
  • Canola oil, as needed
  • 1/4 cup mayonnaise (or veganaise)
  • 1 tablespoon sriracha,
  • 1 fresh baguette, sliced into 4 sandwich-sized segments and halved lengthwise
  • 1 jalapeno pepper, thinly sliced (optional)
  • 2 cups cilantro, leaves stemmed
  • 1 cup fresh mint

Directions:

1. Season steak generously with salt, then let sit at room temperature for at least 30 minutes.

2. Meanwhile, add vinegar, sugar and a pinch of salt to a large bowl. Whisk until sugar has dissolved. Add cucumber, radish and carrot ribbons, then place a plate or bowl on top so vegetables are submerged. Let sit for 30 minutes at room temperature.

3. Preheat the oven to 400ºF. Set a cast iron skillet over medium high heat for about 5 minutes, then add canola oil and heat to a shimmer. Meanwhile, pat steak dry and season again with kosher salt. Add steak to hot pan and cook for 5 minutes. Flip steak and cook for another 3 minutes for medium rare (145ºF on an instant read thermometer after resting) or 5 minutes for a medium steak. Remove steak from heat and wrap loosely in foil. Let rest for about 5 minutes, then thinly slice.

4. While the steak rests, toast the bread in the oven for about 5 minutes or until crisp.

5. To assemble, mix mayonnaise with sriracha and divide among 4 pieces of bread. Divide cilantro, mint, jalapeño, pickled veggies and steak among each sandwich and enjoy.

Chicken with Kale and Red Cabbage Stir Fry

Ingredients:

  • 1 lb chicken breasts, cut into 1” pieces
  • 1 small head of cabbage, chopped (1 lb or about 6 cups)
  • 1 lb fresh kale, stemmed and roughly chopped
  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 1/4 cup reduced sodium soy sauce
  • Pinch of red pepper flakes
  • 1 in piece of fresh ginger, grated
  • 1/2 cup red onion, sliced
  • 2 cloves garlic, minced
  • 2-3 scallions, chopped
  • Salt and freshly ground black pepper
  • Toasted sesame seeds

Directions:

1. In a small bowl whisk together soy sauce, red pepper flakes, salt and pepper to taste and ginger. Set aside.

2. Heat the olive oil and sesame oil in a large pan over medium-high heat. Add the chopped chicken, season with salt and pepper, cook until no longer pink. Add onion and cook for 3 to 4 minutes, until it begins to soften. Add the garlic, cabbage, and kale and continue cooking until vegetables soften.

3. Lower heat to medium. Add soy sauce mixture and stir to combine. Continue cooking, stirring often, until the sauce is absorbed.

4. Top with green onions and sesame seeds.

Serve with rice.

Italian Melt

Ingredients:

  • 2 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • zest and juice of 1 lemon
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 cup mixed Italian olives, pitted and roughly chopped
  • 1 loaf ciabatta bread, halved lengthwise
  • 1/4 cup fresh basil, roughly chopped
  • 6 thin slices spicy salami
  • 6 thin slices prosciutto
  • 6-12 thin slices pepperoni
  • 6 slices provolone cheese
  • 8 ounces fresh mozzarella cheese, torn
  • 1 jarred, roasted red pepper, sliced
  • 1 cup baby arugula

Directions:

1. Preheat the oven to 400 degrees F. 

2. In a small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, and stir to combine.

3. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the olive mixture over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more.

4. Remove from the oven and slice. Enjoy!

Spiced Tilapia Tacos with Avocado Mango Salsa

Ingredients:

Avocado Mango Salsa

  • 1 mango, peeled and diced
  • 1 avocado, peeled and diced
  • 1 plum tomato, diced
  • 1 clove garlic, minced
  • 1 jalapeño, seeded and diced
  • 1/4 cup chopped fresh cilantro
  • Juice of 1 lime
  • 1/4 cup chopped red onion
  • 1 tbsp olive oil
  • salt and fresh pepper to taste

Spiced Tilapia Tacos

  • 1 lb fresh tilapia filets
  • Flour tortillas
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 1 tbsp chili powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 limes, cut into wedges
  • Cilantro leaves for serving

Directions:

1. Combine all salsa ingredients and let marinate in refrigerator for 30 minutes before serving.

2. Combine salt, pepper, cumin, coriander and chili powder in a small bowl.

3. Heat olive oil in large skillet over medium-high heat. Generously season filets with spice mixture. Place filets in heated skillet and cook about 2-3 minutes per side or until just cooked through.

4. Remove filets from pan and crumble. Serve on flour tortillas and top with avocado-mango salsa, cilantro leaves and lime wedge.

Thai Drunken Noodles

Ingredients:

  • 8 ounces wide rice noodles
  • 1/3 cup low sodium soy sauce or liquid aminos
  • 4 tablespoons Thai fish sauce
  • 2 teaspoons honey
  • 2 tablespoons sesame oil or extra virgin olive oil
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, minced
  • 1-2 red Fresno peppers or jalapeño peppers, seeded and chopped
  • 4 green onions, chopped
  • 1 medium zucchini, cut into ribbons or chopped
  • 2 carrots, cut into ribbons or chopped
  • 1 cup fresh Thai basil or regular basil, roughly chopped

Directions:

1. Cook the rice noodles according to package directions. Drain.

2. Combine the soy sauce, fish sauce, honey, and 1/3 cup water in a bowl. 

3. Heat the oil in a large skillet over medium heat. When the oil shimmers, add the shallots, garlic, Fresno peppers, carrots and green onions. Cook another 2-3 minutes, until the shallots are soft and the garlic is fragrant. Add the zucchini, cook another 5 minutes, until the vegetables have softened. Pour in the sauce and bring to a boil over medium-high heat about 5 minutes.

4. Stir in the noodles and basil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles. Serve the noodles warm, topped with additional basil. Enjoy!

*Recipe adapted from Half Baked Harvest