Shakshuka

 

Shakshuka

3 tablespoons extra virgin olive oil
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes, optional
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
1 medium yellow onion, diced
Few pinches kosher salt
1 tablespoon harissa or pinch of red pepper flakes (optional)
1/2 teaspoon ground coriander
1/2 teaspoon paprika
1/2 teaspoon granulated garlic powder
2 cloves garlic, minced or grated
1 teaspoon granulated sugar
28 oz. canned petite diced tomatoes
4 eggs
1 avocado, diced
3/4 cup labneh or Greek yogurt, whisked smooth
Big pinch za’atar
Parsley, cilantro or mint leaves, to finish
Directions:
Heat the olive oil in a medium frying pan over medium heat. Add the onion and a pinch of salt, cooking until the onions are soft and translucent but not browned.

Stir in the harissa or red pepper flakes if using, coriander, paprika, garlic powder and fresh garlic, stirring just until fragrant, about a minute. Add the tomatoes and sugar and cook until warmed through. 

To poach the eggs, crack each one individually into a little bowl (easier to get the shell out if needed) and add them one at a time. I like to crack eggs on a paper towel, then slip them into the bowl, to keep from getting egg all over the counter. 

The eggs will cook through in the tomatoes with a sunny-side-up look (but the longer they’re in there, the more cooked through the yolks  will be). Or, put a lid on the pan and cook the eggs more swiftly to your desired doneness.

Before serving, top the shakshuka with diced avocado and dollops of labneh. Dust with za’atar and finish with fresh herbs. Scoop the two eggs with tomatoes into each of two bowls to serve.

Tamale Style Pie With Smokey & Spicy Pulled Pork

Tamale Style Pie With Smoky & Spicy Pulled Pork

This hearty casserole features rich, slow-cooked pork infused with a complex blend of smoky, fruity and spicy chilies. Baked under a tender, cornbread crust, it’s a deeply satisfying meal. Serve it with a fresh, tangy slaw to balance the bold flavors.
Ingredients:

2 medium size dried ancho chilies stemmed, seeded,
3 small to medium-size dried guajillo chilies, stemmed, seeded
4 lbs (1.81 kg) bone-in pork butt roast, cut into 3 large steaks around
bone
Fine sea salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil, plus more for greasing pan
1 can (796 mL) diced tomatoes
1 medium-size yellow onion, cut into chunks
4 large cloves garlic, peeled, roughly chopped
1 tbsp (15 mL) cumin
2 chipotle peppers in adobo
1 tbsp (15 mL) packed light brown sugar
1 cup (250 mL) unsalted chicken broth, plus more as needed
2 green peppers, halved lengthwise, stemmed, seeded
2 cups fresh corn
1 bunch green onions, thinly sliced
Chopped cilantro, sour cream, pickled onions, and sliced avocado for serving

Cornbread Topping
1 1/2 cups (375 mL) all-purpose flour
3/4 cup (175 mL) cornmeal
1/2 cup (125 mL) sugar
1 tbsp (15 mL) baking powder
3/4 tsp (4 mL) salt
1 1/2 cups (375 mL) shredded extra sharp cheddar
1 cup (250 mL) 2% milk
1/2 cup (125 mL) canola oil
2 large eggs
1/4 cup (60 mL) butter, melted, slightly cooled
Directions:
Season pork steaks generously with salt and pepper. Using same Dutch
oven, add 1 tbsp (15 mL) canola oil and heat over medium-high heat.
Working in two batches, if necessary, sear pork until deeply browned,
about 4 minutes per side. Transfer to a large plate.Preheat oven to
325°F (163°C).

Drain chilies and place in a blender with tomatoes, onion, garlic,
cumin, chipotle, brown sugar and chicken broth. Blend until smooth. Season generously with salt.

Return pork to Dutch oven and pour chili sauce overtop—pork
should be mostly submerged; add a splash more broth, if necessary.

Bring to a simmer over medium heat, then cover and transfer to oven. Bake until pork is fall-apart tender, 2 1/2 to 3 hours.

Remove pork from oven. Transfer meat to a large baking pan. Using
tongs or two forks, shred meat, discarding bone, extra fat and
cartilage. Stir meat back into sauce.

Meanwhile, set oven to broil. Place peppers on a foil-lined sheet pan,
cut sides down. Flatten with palm of hand. Broil in top third of oven
until nicely charred, about 4 minutes. Flip and broil for another 3 to 4
minutes. Transfer to a cutting board and cut into small dice. Add
peppers to pot with pork along with green onions and corn. Stir to
combine. Taste and adjust seasoning.

Preheat oven to 350°F (177°C). Lightly oil a 9 × 13-inch (23 × 33-cm)
casserole dish.Add enough pork mixture until it’s three quarters full,
saving rest (covered and refrigerated) for another use.

For the cornbread topping, whisk flour, cornmeal, sugar, baking
powder and salt in a large mixing bowl until combined. Stir in cheese 

to distribute evenly. Set aside.

In a medium-size mixing bowl, whisk milk, oil, eggs and butter. Pour
wet ingredients into dry and mix gently with a silicone spatula until

just combined- Do Not Overmix.

Top pork with spoonfuls of batter and spread evenly. Bake until lightlygolden and a toothpick inserted in middle of cornbread comes out clean, 45 to 55 minutes. (If edges are getting too dark and cornbread isn’t done, cover perimeter with foil.)

Cool 15 minutes, then spoon onto plates and serve with garnishes, if
using. Serves 8

Vegan BLT

                                            

Vegan BLT

Tomatoes in summer. Nothing else needs to be said. As a chef, I relish these hot summer months when gardens are abundant and produce is aplenty. It’s early August here, and tomatoes are at their peak, bursting with flavor and vibrant color. The warmth of the sun has turned them into juicy gems, ready to be harvested and celebrated.

Ingredients:

Tempeh bacon: To make tempeh bacon, you’ll need tempeh, olive oil for searing, salt and pepper for seasoning, and soy sauce and maple syrup for the glaze. If needed, use gluten-free liquid aminos instead. 
Lettuce: I used romaine, but any crisp, fresh lettuce, like iceberg lettuce or little gems, work well. You can use butter lettuce or green leaf lettuce, but they are a bit softer.
Tomato: Use large slicing tomatoes, finding the best ones you can! Extra-juicy late summer tomatoes, like an heirloom variety, are excellent.
Sourdough: This is a great opportunity to dabble in making your own! Here is our beginner’s guide to making sourdough bread. Sourdough gives the sandwich a boost of tangy complexity.
Mayo: Use regular mayonnaise, homemade mayo, or sub vegan 

mayo.
Whole grain mustard: Gives the sandwich a lovely bite. 
Optional additions: Finish with avocado (for a BLAT), microgreens or sprouts, and basil or other herbs. For a brunch-y variation, try topping with a fried egg  for a BLET
Tips:
Use ripe, juicy summer tomatoes. Use homegrown tomatoes or visit your local farmers market!
Salt the tomatoes. This draws out some of the moisture and intensifies the tomato flavor.
Use good bread. Sourdough bread is incredible here- it adds so much flavor- make sure to toast it!
Crisp the bacon. Whatever bacon you decide to go with, make it extra-crispy bacon.
Use a mix of mayo and whole grain mustard for a little kick of flavor.

Heirloom Tomato Sandwich

                                                Heirloom Tomato Sandwich
When tomatoes are at their peak, you can always cut them into thick slices and enjoy them atop apiece of toast—with a drizzle of good olive oil and a generous pinch of flaky sea salt. (You should do this!) But when you really want to make a meal of it, this sandwich will elevate those slices of summer's sweetness into a sandwich of your dreams. Take it outside and enjoy!
Makes up to 4 sandwiches on classic sandwich bread or small sandwich rollsor makes 2 large deli-style sandwiches on larger deli rolls.
Ingredients:
10-12 oz green cabbage, shredded
4 cups packed de-stemmed kale leaves, very finely chopped
1/4 cup Honey-Mustard Vinaigrette (plus more as needed), recipe follows
fine sea salt
freshly ground black pepper
2-4 soft sandwich rolls or ciabatta rolls, cut in half, or 4-8 slices good-quality sourdough or multigrain bread
8-12 oz feta cheese (or nondairy alternative), sliced in 1/4-inch pieces (make sure to buy a block, not crumbled)
1 large avocado, pitted and cut into thin slices
2-3 heirloom tomatoes (depending on their size), cut in 1/4-inch-thick slices
Pickled Onions, recipe follows

Honey-Mustard Vinaigrette

1 tbsp plus 1 tsp Dijon mustard
1/4 cup apple cider vinegar
1/4 cup raw honey
2 tbsp extra virgin olive oil
1 1/4 tsp fine sea salt
1/2 tsp freshly ground black pepper

Pickled Onions

1/3 cup apple cider vinegar (or wine vinegar)
1/3 cup water
1 tsp sugar
1/2 tsp salt
1 large red onion, sliced to 1/4 inch

Directions:
Toss together the cabbage, kale and ¼ cup of vinaigrette to evenly combine. Season very lightly with salt and pepper, and add more dressing as needed to generously coat the slaw.

If you are using rolls, slice them open. If using sliced sandwich bread, toast it to ensure it can hold up the layers in this sandwich.
Evenly place the feta slices on the bottom half of each sandwich to evenly cover the bread, 2–3 ounces per sandwich.

Add avocado slices, spacing them slightly apart (about¼ of a large avocado per sandwich, or more if you wish). Top with tomato slices (cutting the slices in half if needed to fit the bread), overlapping them in places or stacking them. Give the tomatoes a modest sprinkle of salt.

Place pickled onions evenly over the tomatoes (I suggest being generous). Pile the dressed cabbage and kale slaw over the top. Close the sandwiches and use a serrated knife to carefully and cleanly slice each sandwich in half. Serve immediately or wrap tightly in parchment or other preferred wrap to take these sandwiches on the go.

NOTE: Adjust cuts and the quantities of ingredients for each layer to fit the type of bread that you are using and the number of sandwiches that you are making. Larger, deli-style rolls can accommodate more stacking. If you are using sliced bread, I recommend toasting it.

Honey-Mustard Vinaigrette: Whisk together the mustard, vinegar, honey, oil, salt andpepper in a small bowl or 2-cup liquid measure. Refrigerate,covered, for up to 2 weeks.

Pickled Onions: Combine the vinegar, water, sugar and salt in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the sugar dissolves.

Stir in the onion and cook, stirring occasionally, for 2–3 minutes, until the onion just begins to soften.

Add additional water if needed, depending on how large your onion is.
Transfer the onions and liquid to a jar and let stand to cool. Cover tightly and refrigerate for up to 1 week.

Cuban Black Bean Soup

Cuban Black Bean Soup

A delicious Cuban Black Bean Soup recipe can be made in an Instant Pot with dry beans or on your stovetop. Vegan and delicious! See notes for the stovetop version or canned beans.
Ingredients:
3 tablespoons olive oil
2 onions diced
2 bell peppers diced (red and yellow are best)
1 ancho chili
6 garlic cloves
2 teaspoon salt
2 teaspoons oregano
2 bay leaves
1 teaspoon cumin
1 teaspoon smoked paprika
1/8 - 1/4 teaspoon cayenne or chipotle (optional)
1 tablespoon tomato paste
4 cups veggie or chicken stock or broth
2 cups water
1 lb. dried black beans, unsoaked, see notes

1 teaspoon honey or sugar
Squeeze of lime

Optional Garnishes

 Thinly sliced red onion (or scallions)

cilantro

avocado

sour cream, or vegan sour cream, 

toasted coconut

tortilla chips

roasted sweet potato chips or plantain chips

sliced fresh chilis

orange zest
Pick something crunchy, Creamy and green.
Directions Insta Pot:
Heat oil on the "sauté" function of your Insta Pot.  Add the onions, peppers, garlic, and salt.  Sauté 10 -12 minutes, until very soft.  Take your time here.

Add oregano, bay leaves, cumin, smoked paprika, and tomato paste.  Sauté for 1 minute.  

Add vegetable broth and water*, scraping up any browned bits.  If you are using soaked beans leave out the water. 

Add the dry unsoaked beans, give a stir and set Insta Pot on high pressure for 30 minutes.

Black Bean Quesadilla

Black Bean Quesadillas ~ Vegetarian

The mushrooms and black beans give these quesadillas a “meaty” heartiness while still keeping them vegetarian. They’re so easy to whip up and come together in no time, making them perfect for that weeknight when you don’t really feel like spending too much time in the kitchen. The avocado crema pairs perfectly with the quesadillas and can be made the morning of. Just make sure to wrap it well in plastic wrap so that it doesn’t turn brown.

Ingredients:

1/4 cup lightly packed cilantro leaves

1 medium avocado, pitted
Finely grated zest and juice of 1 lime
Kosher salt and freshly ground black pepper
2 tablespoons everyday olive oil
1 pound sliced cremini or button mushrooms
2 garlic cloves, minced
1 medium red onion, thinly sliced
1 can (15-ounce) black beans, drained and rinsed
4 burrito-size flour tortilla
2 cups shredded Monterey Jack cheese

Directions:
In a food processor or blender, combine the sour cream, cilantro, avocado, lime zest and juice and season with salt and pepper. Process until smooth then taste and adjust seasoning accordingly. Transfer the avocado crema to a bowl, cover tightly with plastic wrap and chill until ready to use.

Heat the olive oil in a large skillet over medium-high heat until it begins to shimmer. Add the mushrooms, garlic and onions, and cook, stirring often, until just beginning to brown, about 10 minutes. Stir in the beans, season with salt and pepper and cook until warmed through, about 1 minute. Transfer the vegetables to a bowl and keep warm. Wipe the skillet clean with paper towels.

Return the skillet to medium-low heat. Place one tortilla on the dry skillet and cook for about 20 seconds per side to make it pliable. Sprinkle ¼ cup cheese onto one half of the tortilla. Top with about one-quarter of the mushroom-bean mixture and then sprinkle with another ¼ cup of cheese.

Fold the tortilla over to create a half-moon and cook the quesadilla until the cheese is melted through and the tortilla is golden brown and crisp on both sides, 1 to 2 minutes per side. Transfer the quesadilla to a cutting board, tent with foil to keep warm, and repeat with the remaining tortillas, cheese and mushroom-bean mixture to make three more quesadillas.

Slice each quesadilla into quarters and transfer to a serving plate. Serve with the avocado crema on the side.

Avocado Tomato Salad

 Avocado Tomato Salad

Ingredients:

Tomatoes

Avocado

Red Onion

Corn

Black Beans

Optional Ingredients

Diced Chicken

Shrimp,

Shredded Pork

Shredded or Diced Turkey

Directions:

Salad Dressing   The ingredients in this salad are all commonly found in Mexican food and so are well matched with a Mexican-flavored vinaigrette. This vinaigrette combines a little chili powder and lime juice with olive oil and red wine vinegar. Start with the juice of half a lime, but keep the other half near by so you can dress the salad to your taste. 

Sweet Potato Salad

Sweet Potato Salad

This roasted sweet potato salad recipe is a delicious lunch or side dish! If you're making it in advance, wait to add the dressing and the avocado until right before you eat.  Serves 4

Ingredients
2 Roasted Sweet Potatoes, (cubes)
1 recipe Tahini Dressing, (makes a bit extra)
4 cups arugula
⅓ cup crumbled feta
1 avocado, sliced
Lemon wedge, for squeezing
3 tablespoons toasted pepitas
Sea salt and freshly ground black pepper

Directions:

Prepare the Roasted Sweet Potatoes and Tahini Dressing according to the recipes

A few basic ingredients fill this sweet potato salad recipe with delicious texture and flavor:
Sweet potatoes, of course! I roast them until they’re caramelized on the outside and tender in the middle.

Arugula – I’m obsessed with these soft bitter greens! If you don’t have arugula on hand, spinach, massaged kale, or baby lettuces would be great here too.

Avocado – It adds creamy richness to this hearty sweet potato salad.

Pepitas – For crunch!

Feta cheese – I love how its tangy flavor plays off the caramelized sweet potatoes. If you’re vegan, skip the cheese entirely, or replace it with a few pickled red onions for pop.

Tahini dressing – This bright, nutty dressing ties it all together! It’s a simple mix of tahini, lemon juice, maple syrup, olive oil, sesame oil, garlic, water, and salt.

Assemble the salad on a large platter with the arugula, a drizzle of dressing, the sweet potatoes, and feta. Top with the avocado slices and squeeze a little lemon juice over the avocado. Drizzle with more dressing and top with the pepitas. Season with salt and pepper to taste and serve.

Summer Taco Salad

Summer Taco Salad

This taco salad is fresh, tangy, flavorful, and hearty enough to be a meal. The dressing gets its creamy consistency from Greek yogurt, jazzed up with lime juice and chipotles in adobo.

Ingredients:

Which beans to use? We like creamy and firm beans like Bayo or Flor de Junio. 

 
The details

Serves: 6-8
Time: 40 minutes (plus bean cooking)
Cookware: rimmed baking sheet, grill, small bowl, large bowl
 
What you’ll need
Chipotle-yogurt dressing
2 garlic cloves, finely minced 
Juice of 1 large lime
¾ cup Greek yogurt
½ to 1 chipotle with a little adobo sauce, finely chopped (if you don’t want that much heat, skip the chipotle and use 1-2 tsp sauce)
¾ tsp honey
½ tsp coarse salt, plus more to taste
The rest
8 corn tortillas, cut into thirds and then ½ inch strips
Olive oil
Coarse salt and freshly ground pepper
3 ears of corn, shucked and silk removed
1 head romaine lettuce, roughly chopped into 1-inch pieces
1 bunch lacinato kale, stems removed and roughly chopped in 1-inch pieces
1-½ cups of strained beans from a batch of beans (cooked according to our guide)
1 avocado, cubed
6 radishes, thinly sliced
⅓ cup grated cotija cheese, plus more for serving
Toasted pepitas, for serving
Lime wedges, for serving

 

Directions:

Prepare the dressing: In a small bowl, combine garlic and lime juice; set aside for 5 minutes to let the garlic flavor mellow. Stir in remaining ingredients and season with salt to taste.

Make the tortilla strips: Preheat the oven to 350 degrees. Place tortilla strips on a rimmed baking sheet; toss with a little olive oil and season with salt. Spread in a single layer and bake until golden and crisp, stirring halfway through, 8-10 minutes. Let cool.

Grill the corn: Heat the grill over medium-high. Brush ears of corn with olive oil and season with salt and pepper. Grill, turning occasionally, until kernels are tender and charred in spots, 10-12 minutes. (Alternatively, you can broil the ears of corn, turning occasionally until tender and charred.) Once cooled enough to handle, cut the kernels from the cobs. 

Assemble the salad: In a large bowl, toss lettuce and kale with half the dressing. Add corn kernels, beans, avocado, radishes, and cotija cheese. Toss gently to combine. Add more dressing to taste and season with salt. To serve, garnish with tortilla strips, roasted pepitas, and lime wedges, and top with more cotija cheese.

Easy Shrimp Ceviche

Easy Shrimp Ceviche

Ingredients:
1 pound shrimp cooked, peeled, and deveined
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup chopped cilantro
1/4 cup diced red onion
2 roma tomatoes diced
1 large avocado diced
pinch of salt

Directions:
Cut the shrimp into 1/4 inch pieces and transfer to a large mixing bowl.

Pour in lime juice and lemon juice. Cover and let marinate 30 minutes.
Stir in cilantro, red onion, tomato, and avocado. Season with a pinch of salt, or to taste. Serve chilled.

NOTES
Diced cucumber is another fun addition to this ceviche.

Taco Pie

Taco Pie

Ingredients:

2 crescent roll tubes
1 pound ground beef (or ground turkey)
1 packet of taco seasoning
1 1/2 cups grated cheddar cheese
Shredded lettuce
1 or 2 diced tomatoes depending on size
1/2 small can sliced olives if desired
Sour cream optional
sliced avacado optional

Directions:
Lay out the two tubes of crescent pastry, thick sides in.
Use some of the left over crescent rolls to to make the center a bit thicker.
Brown beef and add taco seasoning.
Lay beef in a circle inside of the laid out crescent rolls
Add cheese to the top
Pull over crescent rolls and tuck in under meat and cheese.
Add cheese, lettuce, tomato, black olives, sour cream or whatever you desire for your tacos, in the middle.
Follow cook time on the pack of crescent rolls, and once it’s done, you’re good to go!
Source :pillsbury.com

Quinoa Salad With Avocado And Mint

Crispy Quinoa with Avocado, Ginger and Mint 

Put Crispy Quinoa with Avocado and Mint on the menu tonight!  Texture can make the difference between an ordinary dish and an extraordinary dish. You may appreciate garden-variety quinoa, but crispy quinoa is a whole new ball game. Our Crispy Quinoa with Avocado and Mint defies expectations in the most delightful ways. After cooking and fluffing the quinoa (which takes a mere 15–20 minutes), you simply brown it in a pan, and voila: crispy quinoa! And that’s just the beginning of the texture-fest. Crunchy cucumber and almonds and creamy avocado make an appearance, too. And with scallions, ginger, mint, and lime, this dish has tantalizing flavor for days. The variety of plant foods in this dish translates to nutrients galore. (Quinoa is even high in protein compared with other grains.) Keep the recipe handy — you’ll be needing it again soon! 

Crispy Quinoa with Avocado, Ginger and Mint 

Ingredients:
1 cup quinoa (regular, red, or mixed)
¼ cup sliced almonds
2 tablespoons extra virgin olive oil
1 cucumber, thinly sliced
1 avocado, quartered and sliced
2 scallions, thinly sliced
2 tablespoons grated fresh ginger
¼ teaspoon kosher salt
16 fresh mint leaves, torn
1 lime, cut into wedges

Directions:
In a medium saucepan, bring 2 cups of water to a boil over medium-high heat. Add the quinoa, reduce the heat to low, cover tightly, and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove from the heat, fluff with a fork, and let stand, covered, for 5 minutes more. 

In a small skillet, toast the almonds, tossing often, over medium heat, until golden brown, 3 to 5 minutes. 

In a medium nonstick skillet, heat 1 tablespoon of the oil. Add the cooked quinoa and press it into an even layer. Cook until the bottom layer of the quinoa starts to crisp and turn golden brown, 3 to 4 minutes. Use a spatula to turn over sections of the quinoa. Let cook until the undersides crisp up, 3 to 4 minutes. 

Divide the quinoa among bowls. Then, dividing evenly, top with the cucumber, avocado, scallions, ginger, and almonds. Drizzle with the remaining 1 tablespoon oil and sprinkle with salt. Scatter the torn mint leaves over the top and serve with a lime wedge.

Potato Salad Recipe With Corn And Poblanos

Potato Salad Recipe with Corn and Poblanos 

Ingredients
2 poblano peppers
4 ears fresh corn, shucked
2 pounds small red potatoes
1 avocado
1/2 cup buttermilk
1 cup lightly packed cilantro
1 clove garlic, minced
juice from half a lime
salt

Directions:

Char the peppers over a gas burner or a grill.  When the skin is blackened, place the peppers in a bowl and cover tightly with plastic wrap. Let sit until cool.  The skin should slide off or rub off easily.  Remove skin and seeds and chop the peppers.

Grill the corn until charred, then cut the kernels off the cobs.

Quarter the potatoes and place in a large pot. Cover with water, then place over high heat and bring to a boil. Cook until tender, about 12 minutes. Drain and let cool.

Combine the avocado, buttermilk, cilantro, and garlic in a food processor or blender. Process until smooth. Add the lime juice, then season to taste with salt.

In a large bowl, combine the chopped peppers, corn, potatoes and avocado cilantro dressing. Stir to combine. Season with more salt, if needed.

Refrigerate at least 2 hours before serving.

Avocado Chicken Salad

Avocado Chicken Salad

Ingredients:

2 or 3 boneless chicken breasts

1 avocado 

1/4 red onion, chopped

1/2 lime, juiced

2 tablespoon cilantro

Salt and pepper to taste

Directions:

Cook chicken breasts, when done cool and shred.  Mix with other ingredients.  Serve also on toasted bread slices.

Crustless Taco Pie

Crustless Taco Pie

Ingredients:

Taco seasoning

2 T. chili power
1 T. paprika
1 T. kosher salt
1 T. ground black pepper 2 tsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. dried oregano
1/4 tsp. cayenne pepper or to taste
Taco Pie: Serves 6.

1 lb. ground beef, chicken or turkey
3 T. Taco Seasoning (see above)
1 1/2 cups grated cheddar cheese, divided us
6 large eggs
1 cup heavy whipping cream
1-4 oz. can diced green chilies
3 green onions, chopped
1/3 cups sliced black olives
Sour cream and Avocado slices, for garnish (optional)

Directions:
1. For Taco Seasoning, combine all ingredients in a small jar; shake well to combine. There will be more here than needed for one recipe of Taco Pie. Seasoning mixture is good for 1 month kept in a cool dry cupboard.


2. For the Taco pie, preheat oven to 350 degrees. Brown meat in a medium nonstick skillet over medium heat, breaking it up and stirring often. Add the Taco Seasoning to the almost cooked meat and stir until meat is ell cooked through. Drain any excess fat and transfer meat to a greased 9-inch-deep dish pie plate and sprinkle with 1/2 cup cheese; set aside.


3. Whisk eggs with cream and stir in chilies and green onions. Pour over the meat but do not mix together. Top with olives and remaining 1 cup cheese and bake for 30 to 40 minutes or until set in the center. Let sand 5 to 10 minutes before cutting and serving topped with the optional sour cream and avocado.

Tip: If using ground chicken or turkey you may want to add 1 T. oil to the skillet to help with the browning. You may also want to add 2 tsp. Better than Bouillon Beef or Chicken paste for added flavor.

Cobb Salad

Cobb Salad 

Named for Bob Cobb who made it for his original Brown Derby Restaurant in Los Angeles Restaurant where the chain began. 

Ingredients:

6 oz bacon (6 slices) chopped and browned
1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped

Cobb Salad Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove pressed and minced
1/3 cup extra-vrigin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.

Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Creamy Avocado Dip With Scallions And Yogurt

Creamy Avocado Dip With Scallions And Yogurt

Ingredients:

2. 1 tablespoon neutral vegetable oil

3 large scallions, white and pale-green parts thinly  

2.      sliced, dark-green parts trimmed, finely chopped
3. 3/4 teaspoon kosher salt, plus more
4. 1 avocado, coarsely chopped
5. 3/4 cup plain Greek yogurt
6. Tortilla chips or pita chips (for serving; optional)

Directions:

1. Heat oil in a small saucepan over medium. Add sliced scallions and a pinch of salt; cook, stirring frequently, until scallions just start to brown around the edges, about 3 minutes.
2. Transfer scallions and oil to a medium bowl. Add avocado, yogurt, and remaining 3/4 tsp. salt; stir to combine, lightly mashing avocado so mixture is slightly chunky. Taste and adjust seasonings. Top with finely chopped scallions. Serve with tortilla chips or pita chips alongside, if using.

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Sweet Corn And Black Bean Tacos

Sweet Corn And Black Bean Tacos

These hearty summer tacos feature lime-marinated fresh corn, jalapeño and radishes on top of warm black beans. Feta and avocado make these complete! Recipe yields 10 tacos (a lot!).

Ingredients:
Corn and feta salad:
2 ears of corn, shucked (about 2 cups fresh corn 

   kernals).
¼ cup chopped cilantro
3 medium red radishes, thinly sliced into small strips
1 medium lime, zested and juiced (to yield about 1  

    teaspoon zest and  2 tablespoons lime juice)

1 medium jalapeño pepper, seeded and minced
1 tablespoon olive oil
¼ teaspoon sea salt
½ to ⅔ cup crumbled feta, to taste (optional)
Black beans
2 cans black black beans, rinsed and drained (or 3 

   cups cooked black beans)
1 tablespoon olive oil
1 small yellow or white onion, chopped
1 tablespoon ground cumin
⅓ cup water
Salt and black pepper, to taste
Everything else
10 small round corn tortillas (gluten free for gluten-

   free tacos)
1 large avocado, sliced into thin strips
Optional garnishes: pickled jalapeños, salsa verde 

    and or hot sauce
Directions

To prepare the corn salad: Use a sharp chef’s knife to slice the kernels off all four sides of the corn cobs. 

Transfer the kernels to a medium-sized mixing bowl and add the chopped cilantro, radishes, lime zest and juice, jalapeño, olive oil and sea salt. Mix well. 

Stir in ½ cup crumbled feta, taste, and add a little more if you’d like. Set the bowl aside to marinate while your prepare the beans.

To prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes.  Add the cumin and cook for about 30 seconds while stirring. Pour in the beans and ⅓ cup water. Stir, cover and reduce heat to simmer. Cook for 5 minutes, then remove the lid and use the back of a fork to mash up at least half of the beans. 

Remove from heat, season generously with salt and pepper, to taste, and cover until you’re ready to serve.

To warm the tortillas: Heat a cast iron or non-stick skillet over medium heat and warm each tortilla individually, flipping occasionally. Alternatively, you can warm them directly over a low flame on a gas range. Fold a tea towel over the warmed tortillas to keep them warm.

Put it all together: 

Spread black beans down the middle of each tortilla. Top the beans with corn salad. Place a slice of avocado to the side of the beans and serve with optional pickled jalapeños, salsa or hot sauce on the side.

NOTES
Corn salad adapted from Sprouted Kitchen’s sweet corn ceviche. Black beans adapted from my arugula and pickled radish tacos.

Make it Vegan or Dairy Free: Skip the feta and add pickled jalapeños or pickled radishes to make up for the feta’s salty punch.

Southwestern Quinoa Salad

A flavorful and healthy southwestern 

quinoa salad with roasted sweet 

potatoes, black beans, and avocado.

Ingredients:
1 cup uncooked quinoa, rinsed and drained
1 large sweet potato, chopped into bite-size chunks
1 red or orange bell pepper, cored, seeded, and diced
1 cup black beans, rinsed and drained
1 cup thawed frozen corn
1/4 cup minced red onion
1/4 cup minced fresh cilantro
1 avocado, chopped
1/4 cup + 1/2 Tablespoon olive oil
juice of 1 lime
1 teaspoon chili powder
1/4– 1/2 teaspoon cayenne pepper
pinch of cumin
ground black pepper, to taste
1/2 sea salt + more to taste

Instructions:
Preheat oven to 400°F.

Toss sweet potato chunks with 1/2 Tablespoon of olive oil, season to taste with salt and pepper, and arrange evenly on a baking sheet. Bake in the preheated oven until the sweet potatoes are tender, about 25-30 minutes. Allow sweet potato chunks to cool.

Meanwhile, cook the quinoa according to package instructions. Allow quinoa to cool.

In a large mixing bowl combine quinoa, roasted sweet potatoes, bell pepper, black beans, shallot, cilantro and avocado. Add 1/4 cup olive oil, lime juice, chili powder, cayenne, cumin, black pepper and sea salt. Gently toss the salad to combine. Taste and adjust the seasoning, if necessary. Serve salad right away or chill in the fridge a few hours before serving. 

Add a sprinkle of queso fresco or feta cheese when serving, if desired.

Pea Pesto And Poached Egg ~ Buddha Bowl

Pea Pesto And Poached Egg

1 cup cooked brown rice, warm or cold

White wine vinegar

1 egg

1 avocado, stoned, and sliced

For the Pesto

A large bunch of coriander

1/3 cup cashews, dry roasted in a pan 

1 garlic clove, peeled

3 tablespoons + 1 teaspoon olive oil (+)

Juice of lemon, to taste

Sea salt and black pepper

1 cup frozen petite peas

Pesto:  Place the coriander, garlic, olive oil, lemon juice, scrunch of salt, and a grind of black pepper in a food processor and blitz until a smooth paste forms.  Add the thawed peas and blend again, scraping the sides of the blender down so the ingredients are caught, until the ingredients form a medium thick  paste.

Stir 4 tablespoons of the pea pesto through the cooked brown rice and pile it into a bowl.

Heat a pan of water and add a scrunch of salt and a splash of white wine vinegar.  When it is a rolling boil, crack an egg into the water and cook it for 2 minutes for a soft poached egg, then remove it and place it on paper towel to drain.  Add the egg on top of the brown rice and alongside the avocado.