Spring Pasta with Morels and Ramps

Ingredients:

  • 12 ounces fresh morel mushrooms, cleaned and coarsely chopped
  • 4 oz ramps, cleaned and cut into 1/2 inch pieces
  • 1 tablespoon butter
  • 1 cup diced cooked ham
  • 3/4 cup heavy cream
  • 3/4 cup reduced-sodium chicken broth
  • 1 cup frozen peas, thawed
  • 2 teaspoons fresh thyme, finely chopped
  • Kosher salt and ground black pepper
  • 16 oz tagliatelle
  • 1/4 cup Italian parsley, chopped
  • Grated Parmesan cheese

Directions:

  1. In a large skillet over medium-high heat, cook morels and ramps in butter for 4 to 5 minutes until just tender. With a slotted spoon, remove mixture to a bowl.
  2. Add ham to the skillet. Cook and stir for 3 to 4 minutes until just starting to brown. Add 1/4 cup of broth to skillet and deglaze pan. Add cream and remaining stock. Cook and stir occasionally for 6 to 8 minutes. Return morels and ramps to skillet with peas and thyme. Cook for 3 to 4 minutes or until peas are just tender. Reduce to low heat. Season to taste with salt and pepper.
  3. Meanwhile, in a large pot of salted water cook pasta according to package directions; drain. Add pasta and parsley to sauce. Toss until well-combined. Transfer to serving bowl. Serve with Parmesan.

Farro and Sausage Skillet

Ingredients:

  • 2 cups cooked farro (Cook according to package directions and use broth for cooking liquid)
  • 2 Tbsp olive oil
  • 12 oz mild Italian sausage links, casings removed
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups chopped kale
  • 1/2 pint grape tomatoes, halved
  • 1/2-1 tsp red pepper flakes
  • 1/2 cup Italian parsley, chopped
  • 10-15 basil leaves, chopped
  • 1/2 cup grated Parmesan, plus more for serving
  • Kosher salt and ground black pepper

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add sausage and break up with a wooden spoon. Stir until browned.
  2. Add bell pepper, onion, and garlic to sausage and season with salt and pepper. Stir until veggies are softened about 4-5 minutes. Stir in kale until wilted. Reduce heat to low.
  3. To the skillet add cooked farro, tomatoes, red pepper flakes, and chopped herbs. Stir to combine. Stir in parm. Taste and season with salt and pepper to taste.

Butter Lettuce Salad with Pear and Feta

Ingredients:

  • 1/2 cup olive oil
  • 3 Tbsp sherry vinegar
  • Juice of one lemon
  • 1/2 tsp garlic powder
  • Kosher salt and ground black pepper
  • 1 head butter lettuce, chopped
  • 1 ripe pear, thinly sliced
  • 2 oz feta cheese, crumbled
  • 2 Tbsp sunflower seeds

Directions:

  1. To make the vinaigrette: In a screw top jar or salad shaker, combine the oil, vinegar, lemon juice, garlic powder, and salt and pepper to taste. Shake well.
  2. Assemble the salad: in a large salad bowl layer the lettuce leaves and dress with the vinaigrette. Top with the pear slices, feta, and sunflower seeds. Season with salt and pepper to taste before serving.

Cheesy Shrimp Melts

Ingredients:

  • 3 cups water
  • 1 pound medium fresh shrimp, peeled and deveined
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup shredded gruyere cheese
  • 1/4 cup shredded Swiss cheese
  • 1/2 cup chopped celery
  • 1/4 cup thinly sliced scallion
  • 1/2 cup mayonnaise (I use Vegan Mayo)
  • 1/4 tsp Old Bay
  • Kosher salt and freshly ground black pepper, to taste
  • pinch of ground cayenne pepper
  • 6 English muffins

Directions:

  1. In a Dutch oven, bring water to a boil; add shrimp and cook 3 to 5 minutes, or just until shrimp turn pink. Do not overcook. Drain, rinse with cold water, and roughly chop shrimp.
  2. Heat oven to 350°. In a medium bowl, gently combine remaining ingredients except English muffins. Split muffins in half and bake 5 minutes. Remove from the oven and spread shrimp mixture on the cut side of each half. Return to the oven and bake 10 to 15 minutes, or until mixture is bubbly and bread is toasted. Serve immediately.

Penne Pasta with Kalamata Olives, Mushrooms, and Tomatoes

Ingredients:

  • 1 lb penne pasta
  • Kosher salt
  • 1/4 cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 (6.5 oz) can sliced mushrooms, drained
  • 1/2 cup sliced kalamata olives
  • 1 cup cut tomatoes, (grape, cherry, Roma, beefsteak, etc)
  • 1 tsp red pepper flakes
  • 1/2 cup sun dried tomatoes, chopped
  • 2 cups fresh greens (arugula, spinach, spring mix)
  • 1/2 cup reduced sodium chicken broth
  • 2 Tbsp unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving.

Directions:

  1. Cook pasta in a large pot of salted boiling water.
  2. Heat oil in a large skillet over medium heat. Add garlic, mushrooms, olives, fresh tomatoes, 1 tsp salt, red pepper flakes, broth, and sun dried tomatoes. Simmer all together for 3-4 minutes. Add cooked pasta, greens, and parmigiana. Stir to combine.
  3. Add butter and stir until melted.
  4. Serve pasta in bowls and top with additional cheese.

Pan Seared Pork Chops with Chipotle-Avocado Cream Sauce

Ingredients:


For the Pork:

  • 4 pork chops (boneless or bone-in)
  • 2 tablespoons olive oil
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp Kosher salt

For the Sauce

  • 1 can coconut milk
  • 1 avocado
  • 1/2 cup cilantro
  • 1 chipotle pepper in adobe
  • Juice of 1 lime
  • Kosher salt to taste

Directions:

  1. In small bowl, mix together the garlic powder, chili powder, paprika, cumin, and salt. Rub the seasoning mix onto the pork chops liberally.
  2. Heat oil in a pan or cast iron skillet over medium heat. Place pork chops into pan and sear for 5 minutes on each side or until cooked thoroughly.
  3. Place all sauce ingredients into food processor or blender and combine until smooth.
  4. Pour 1/2 of the sauce into pan with pork and flip pork over to coat. Allow sauce to simmer and thicken. 1-2 minutes.
  5. Pour remaining sauce over pork and serve.
  6. Garnish with lime and cilantro.
  7. Optional: serve with cilantro-lime rice

BBQ-Ranch Meatloaf Muffins

Ingredients:

  • 1 lb ground beef
  • 1 small green bell pepper
  • 1/2 small yellow onion
  • 1 Tbsp grill seasoning
  • 1 Tbsp ranch seasoning
  • 1/2 cup plain bread crumbs (can you gluten-free)
  • 1 cup BBQ sauce
  • 1/2 cup tomato salsa
  • 1 Tbsp Worcestershire sauce

Directions:

  1. Preheat oven to 450°. Spray a six muffin tin with cooking spray.
  2. Put ground beef into a big bowl. Put onions and bell pepper into a food processor. Pulse the processor to finally chop the onion and bell pepper. Add to the meat bowl. Add the bread crumbs and grill seasoning.
  3. In a small bowl, mix together the barbecue sauce, salsa, and Worcestershire sauce. Pour half the sauce mixture into the bowl with the meatloaf mix. Mix the meatloaf together with your hands.
  4. Use a large ice cream scoop to put the meat into muffin tin. Top each meatloaf muffin with a spoonful of the reserved sauce. Bake 15–20 minutes. Let rest for five minutes before serving.

Italian Pasta Salad

Ingredients:

  • Kosher salt
  • 1 lb any short cut pasta
  • 1/2 pint grape tomatoes, halved
  • 1/2 English cucumber, diced
  • 1 cup diced ham
  • 1 bell pepper (any color), seeded and diced
  • 1/2 small red onion, diced
  • 1 (2.25 oz) can sliced black olives, drained
  • 1 (8 oz) bottle Italian dressing
  • 1 cup grated Parmesan cheese
  • 1/2 tsp paprika
  • Ground black pepper

Directions:

  1. In a large pot of salted boiling water, cook the pasta to al dente according to the package directions. Drain the pasta and spread it evenly on a sheet pan. Place the sheet pan in the freezer for 10 minutes to cool the pasta. Do not rinse the pasta as it rinses the salted flavoring away.
  2. Meanwhile, in a large bowl, combine the tomatoes, cucumber, ham, bell pepper, onion, olives, salad dressing, Parmesan, paprika, and black pepper to taste and toss well. Gently toss in the pasta. Serve immediately or store in the fridge until ready to serve.

Green Beans with Garlic and Onions

Ingredients:

  • 1 Tbsp Ghee or olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 lb green beans, washed and trimmed
  • Kosher salt and ground black pepper

Directions:

  1. In a large skillet, heat the ghee over medium-low heat. Add the onions and cook for about 10 minutes, stirring occasionally, until tender. Add the garlic and continue to cook for two minutes.
  2. Increase the heat to medium and add the green beans. Season with salt and pepper to taste. Cover and cook, tossing frequently to make sure they cook evenly, until tender, 6-8 minutes.

Pineapple Cucumber Salad

Ingredients:

  • 1 pineapple , cut into chunks
  • 1 English cucumber , cut into halfmoon shapes
  • 1 ripe mango, diced
  • 1 red onion , thinly sliced
  • 1 jalapeno , seeded and diced
  • 1 avocado , diced
  • 1 red bell pepper , diced
  • 1/2 cup cilantro , chopped
  • 2 tablespoons lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar
  • Kosher salt and ground black pepper to taste

Directions:

  1. Add lime juice, olive oil, honey, vinegar, salt, and pepper to a small bowl. Whisk all the ingredients together.
  2. In a large mixing bowl, add pineapple, cucumber, red onion, jalapeno, avocado, bell pepper, and cilantro.
  3. Pour dressing over the pineapple salad and toss until combined.
  4. Let it sit in the refrigerator for at least an hour or until ready to be served. It tastes even better the next day.