Jaipuri chicken curry

Ingredients

• 1 Kg- Chicken
• 12 - Dry whole Red chilly
• 1 Tsp - Cloves
• 1 1/4 C - Yogurt
• 2 Tsp - Cumin Seeds(Roasted)
• 1 1/2 Tbsp - Coriander powder
• 3/4 Tsp - Red Chilly Powder
• 3 Bay leaves
• 6 - Green Cardamom pods
• 5 - Black Cardamom pods
• 15 - Chopped Garlic cloves
• 1 3/4 C - Chopped Red Onions
• 3 C - Chicken Stock or water
• Cilantro / Coriander leaves for garnish
• Salt to taste
• Oil

For Tadka/ Seasoning

• 3 - Red chilly
• 3- Cloves

Instructions

1. Take 12 red chillies and soak it in 1/2 C water.
2. Dry roast the cumin seeds until it starts giving out an aroma
3. Mix yogurt with the roasted cumin seeds, coriander powder,chilly powder and salt in a  bowl. Set aside.
4. Heat oil in a pan. Add cloves, bay leaves, green cardamom and black cardamom. When they start to change color, add garlic. When the garlic is golden brown, add onions and cook until they are golden brown, stirring constantly.
5. Add meat and cook until the sides turn slightly brown
6. Drain the red chillies and add it to the pan.
7. Continue to cook until the water has evaporated and the meat turns brown.
8. Add the spiced yogurt and cook for another 10 mins or until the liquid from the yogurt has evaporated.
9. Add the stock or water and cook until the gravy is thick. Remove from heat.
10. To prepare the tadka, heat up some oil and add the cloves and red chillies. Cook for 1-2 mins. Add the tadka to the dish.
11. Garnish with cilantro. Serve with warm Rice or Chappati.

Chipotle lime chicken fajita skewers

Ingredients

• 4 chicken breasts (app 2 lbs)
• 5 limes (juiced)
• 1/2 tbsp sea salt
• 1/2 tbsp cumin
• 1 tbsp ground chipotle pepper
• 1/4 cup cilantro (chopped)
• 1 garlic clove (minced)
• 2 red bell peppers
• 2 green bell peppers
• 1 red onion

Instructions

1. Start by juicing four of the limes into a small mixing bowl.
2. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.
3. Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container.
4. Pour the marinade over the chicken.
5. Close and shake well until all of the chicken is covered.
6. Place in the refrigerator for 30 minutes to marinate.
7. While the chicken is marinating chop the bell peppers and onions.
8. After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions.
9. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes.
10. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve.

Grilled vegetable salad with warm balsamic dressing and crumbled goat cheese

Ingredients

• 1 bunch asparagus, ends trimmed
• 1 zucchini, stemmed and quartered lengthwise
• 1/2 large yellow onion, sliced into 3 slices
• 1 red bell pepper, seeded and quartered
• 3 tsp olive oil, divided
• Salt and fresh ground black pepper
• 1/3 cup soft sundried tomatoes
• 1/2 cup balsamic vinegar
• 1 tsp minced garlic
• 1 1/2 oz crumbled goat cheese

Instructions

1. Heat grill to medium heat.  Toss asparagus, zucchini, and red pepper with 2 tsp olive oil, then sprinkle with salt and pepper.  Place vegetables onto heated grill and cook for 5-7 minutes on each side.  Remove from grill.
2. Chop grilled vegetables into 1 pieces and place in a medium bowl.  Cover bowl to keep vegetables warm.
3. Heat remaining 1 tsp olive oil over medium-high heat in a skillet.  Add garlic and saute until fragrant, 1-2 minutes.  
4. Add balsamic vinegar and bring to a boil.  Reduce heat to medium low and stir continuously until thickened, 7-8 minutes.  Thickened mixture should coat the back of a spoon.
5. Spoon thickened vinegar over mixed vegetables and toss to coat.  Sprinkle salad with crumbled goat cheese and serve.

Classic mexican tortilla soup

Ingredients

For soup

• 2 large dried pasilla ancho chiles
• 15-ounce of fire-roasted tomatoes
• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 4 garlic cloves, roughly chopped
• 8 cups low-sodium chicken broth or stock
• kosher sea salt
• freshly ground black pepper
• 2 cups roughly chopped kale leaves, stems removed
• 1 1/2 lb chicken breast, cut into 1/2" chunks
• juice from half a lime

Garnishing

• fresh lime wedges
• corn tortilla chips
• grated sharp cheddar cheese
• avocados (1-2), pit removed and diced
• fresh cilantro leaves

Instructions

1. Using metal tongs, toast the chiles carefully over an open flame until they are soft and fragrant. Set aside on a cutting board to cool, before discarding the seeds and stems. Cut the chile roughly and place in a blender, along with the fire roasted tomatoes in their juices. Set aside.
2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic and stirring frequently, cook until soft and translucent--roughly 5-6 minutes. Remove from heat.
3. Using a slotted spoon, transfer the cooked onion and garlic to the blender with the tomatoes and chiles. Puree all of the ingredients together until very smooth.
4. Return the soup pot to high heat. Once pot is very hot, add the pureed tomato chile mixture all at once--it should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially--for about 5-6 minutes--once it is ready, it should resemble the thickness of a loose tomato paste.
5. Add the chicken broth to the pot and combine thoroughly using a spoon or whisk. Reduce the heat and allow the broth to simmer for 15-20 minutes. Season generously with salt and pepper to taste.
6. Over low heat, add the kale and chicken. Stir occasionally until chicken is just cooked through. Finish the soup with lime juice. Then garnish it!!!!

Cheesy fontina chorizo + caramelized onion and artichoke dip

Ingredients

• 1 large sweet onion
• 2 tablespoons olive oil
• 1 teaspoon brown sugar
• salt and pepper
• 8 ounces fresh chorizo sausage, remove casing if the sausage is from links
• 2 cloves garlic
• 1 jalapeno, seeded and chopped
• 1-2 chipotle chilies in adobo, minced
• 12 ounce marinated artichokes, chopped
• 1/4 cup fresh cilantro, chopped
• 8 ounces cream cheese
• 4 ounces fontina cheese, shredded
• green onions, sliced for garnish
• warm tortillas, for serving
• tortilla chips or other crackers, for serving

Instructions

1. In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.
2. Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.In a large skillet, add the olive oil over medium-high heat. Add the onions and 1/4 teaspoon each of salt and pepper. Cook, stirring constantly, until the onions begin to soften, about 5 minutes.Stir in the brown sugar and cook more, scraping the browned bits off the bottom of the pan frequently until the onions are golden brown, about 20 minutes. Remove the onions and place on a plate, set aside.
3. Preheat the oven to 425 degrees F.To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
4. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.
5. Preheat the oven to 425 degrees F.
6. To the same skillet you caramelized the onions in, add the chorizo and brown all over, about 5 minutes. Once the chorizo is browned, add the garlic chipotle chilies, cook another minute or so. Stir in the chopped artichokes until combined. Remove from the heat and stir in the cilantro.
7. Add the cream cheese to a microwave safe bowl and microwave for 30 seconds to 1 minute or until the cheese is soft and stir-able. Stir in the fontina, reserving a 1/4 cup of fontina for topping. Now stir the chorizo mixture into the cheese mixture. Try not to over stir the mixture or the colors will get all wacky looking. Mine kind of did, but it was still good!Spoon the mixture into your desired baking dish or dishes and place on a cookie sheet. Bake for 15 to 20 minutes or until hot and bubbly. 
8. Remove from the oven and garnish with sliced green onions. Serve with tortillas, Naan, Pitta or tortilla chips.

Bacon beer cheese dip

Ingredients

• ½ pound bacon slices
• 1 tablespoon butter
• ½ yellow onion, diced
• 1 tablespoon Dijon mustard
• 1 tablespoon stone ground mustard
• 8 ounces cream cheese, softened
• 1 12 ounce beer, preferably an IPA or dark brown ale
• 6 cups shredded sharp cheddar cheese, about 8 ounces
• Generous dashes of hot sauce such as Frank's or Tabasco
• Kettle Brand Chips for dipping

Instructions

1. Heat oven to 350 degrees F.
2. Add bacon to a large skillet over medium heat. Sauté 10 minutes until just crispy then remove and place on a paper towel lined plate. Cool and then chop or tear the bacon into rough pieces. Discard the bacon grease.
3. In a medium high sided skillet or saucepan on medium heat, melt the butter. Add the onions and cook until soft, about 3-4 minutes. Whisk in the mustard and then add the beer, scraping up the bits from the bottom of the pan. Increase the heat and bring to a boil and cook for 5 minutes stirring occasionally. Add the cream cheese then reduce the heat to medium. Whisk the cream cheese into the beer mixture until the cheese melts and becomes creamy. Turn off the heat. Set aside ¼ cup of the shredded cheddar. Add the rest of the cheddar cheese about 1 cup at a time to the beer mixture, stirring until the cheese melts and is smooth. Repeat until all of the cheese has been added. Stir in ¾ of the bacon, saving the rest for the top of the dip.
4. Spray a 1 quart baking dish with cooking spray. Pour the dip into the dish and top with the remaining ¼ cup cheddar cheese and the rest of the crumbled bacon.
5. Bake for 20-25 minutes or until the dip is bubbling. Serve warm with potato chips.

Crispy german potato pancakes

Ingredients 

• 2 egg
• 2 tbsp all-purpose flour
• 1⁄4 tsp baking powder
• 1⁄2 tsp salt
• 1⁄4 tsp black pepper
• 6 medium potato, peeled and shredded
• 1⁄2 cup onion, finely chopped
• 1⁄4 cup vegetable oil

Instructions

1. In a large bowl, beat together eggs, flour, baking powder, salt, and pepper. Mix in potatoes and onion.
2. Heat oil in a large skillet over medium heat. Working in batches, drop heaping tablespoonfuls of the potato mixture into the skillet. Press to flatten. Cook for about 3 minutes on each side until browned and crispy. Drain on paper towels.

Pineapple sriracha glazed chicken quarters

Ingredients

Dry rub

• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 2 teaspoons smoked paprika

Additional

• 15 ounce can pineapple slices
• 1/2 a large red onion, sliced
• 5-5 1/2 pounds chicken leg quarters

Glaze

• 2 cups pineapple juice
• 2 teaspoons sriracha
• salt and pepper
• 2 teaspoon cornstarch

Instructions

1. Preheat oven to 400°
2. Rinse and dry chicken.
3. Make the rub by mixing all the ingredients together in a bowl and set aside.
4. Lay the sliced onion down in a large baking dish. Place the chicken on top, and sprinkle the rub over the entire surface of the chicken quarters until its all used up, rub it in.
5. Place the slices of pineapple in and around the chicken quarters in the pan, and pour whatever juice is left in the can around the chicken.
6. Cover with foil tightly and pop in the oven for 25-30 minutes, then remove the foil, place it back in the oven for an additional 15-20 minutes, until the chicken is golden brown and cooked through. I use a thermometer to be sure. Remove from the oven and allow to rest for 10 minutes.
7. In the last 15 minutes of the chicken cooking, make the glaze.
8. Begin by bringing the pineapple juice to a rolling boil in a small saucepan. Continue the rolling boil until the juice has reduced by half and has begun to thicken. Stir in the sriracha.
9. Scoop out about 2-3 TB of the juice and mix together with the cornstarch. Pour back into the pan, whisking continuously until thicken. Sprinkle in a dash of salt and pepper, stir together, and remove from heat.
10. To serve, using a pastry brush, rub the glaze all over the chicken.

Cheesy Spinach Stuffed Portobello Mushrooms

Ingredients

• 2 large or 4 mini portobello mushroom caps
• Extra virgin olive oil
• 1 small yellow onion, chopped
• 1 box frozen spinach, thawed
• 3-4 garlic cloves, minced
• Red pepper chili flakes
• 1/2 cup mozzarella cheese

Instructions

1. Preheat oven to 350 degrees F.  Clean portobello mushroom caps under water and pat dry.
2. In a large saucepan, add a little drizzle of extra virgin olive oil and heat over medium heat.  Add onion to saucepan and cook until they are translucent, about 7 minutes.  Add spinach, garlic, and red chili flakes and cook for a couple minutes, until all is mixed together and heated through.    
3. Divide the filling into two servings and stuff the mushrooms.  Pat the filling down into the mushrooms so it gets in every nook and cranny.
4. Top each mushroom with 1/4 cup mozzarella cheese please.
5. Place cookie sheet in oven and cook for about 10-15 minutes until mushrooms are cooked through.  Turn your broiler on to high and allow the cheese to melt all over the mushrooms.

Korean bbq chicken pizza

Ingredients

• 1 recipe homemade or 2lbs. store bought pizza dough
• ½ cup Korean BBQ sauce, divided
• 2 cups, cooked, shredded chicken breasts
• 1 lb. fresh mozzarella, sliced
• 8 ounces shredded mozzarella cheese
• ½ small red onion, sliced
• 3 tablespoons chopped cilantro
• 3 scallions, chopped
• 1 pinch red pepper flakes

Instructions

1. Position two racks in the center of the oven and preheat the oven to 475 degrees F.
2. In a medium bowl, combined 7 tablespoons of BBQ sauce with the chicken, toss to coat evenly, set aside.
3. On a lightly floured surface roll each of the dough balls out into a 12-inch circle and transfer to a pizza pans. Divide the chicken mixture evenly among the two pizzas. Top with sliced onions, fresh mozzarella, and shredded mozzarella. 
4. Drizzle the remaining 1 tablespoon on top of the pizzas. You can use 1 additional tablespoon of sauce, if you'd like. Bake the pizzas for 10 -13 minutes. For the last minute, turn the broiler on to help the cheese get bubbly and the crust to crisp up. That's optional.
5. Top the hot pizzas with fresh cilantro, scallions and red pepper flakes. Slice and serve the pizzas immediately. Leftovers can be covered tightly and stored in the refrigerator. To reheat just place in an oven that's been preheated to 325 degrees F for 5 - 8 minutes.

GRILLED PORK CHOPS WITH HONEY MUSTARD GLAZE

INGREDIENTS

• 2 pounds boneless pork loin chops
• Olive oil, as needed for grilling

Honey Mustard Glaze

• 2 tablespoons spicy brown mustard
• 4 teaspoons honey

Pork Seasonings

• Salt, as needed
• Freshly ground pepper, as needed
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ⅛ teaspoon ground cinnamon
• ⅛ teaspoon cayenne powder
• ¼ teaspoon paprika

DIRECTIONS

Honey Mustard Glaze

1. Combine mustard and honey in a small bowl, set aside.

Pork Seasonings

1. Combine all pork seasonings in a small bowl, set aside.

Grilled Pork Chops

1. Generously season each side of the pork loin chops with salt and pepper. Evenly sprinkle ¼ teaspoon of pork seasoning on each side of the pork chops. Lightly drizzle olive oil on both sides of the pork chops. Set aside at room temperature while you heat the grill.
2. Heat grill to medium heat. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill with the oil. Once the grill is nice and hot, add the seasoned pork chops. 
3. Cook pork on each side until an internal temperature of 135-140°F is reached, about 7-8 minutes on each side, depending on the thickness of the pork.
4. When the pork is just done cooking, use a pastry brush to generously glaze each pork chop with the honey mustard mixture. Save the extra glaze for serving on the side of the pork loin.
5. Remove the pork from the grill and transfer to a clean plate. Serve warm with honey mustard glaze.

5-Ingredient Baked Cauliflower Tots

Ingredients

• 2 medium heads cauliflower, cut into florets
• 1/4 cup small diced onion
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely ground breadcrumbs
• 1 large egg

Directions

1. Preheat the oven to 350°F. Grease a nonstick baking sheet liberally with cooking spray.
2. Bring a large pot of salted water to a boil. Add the cauliflower florets to the water and cook them just until fork tender, 5 to 10 minutes. Thoroughly drain the florets and transfer them to a food processor. Pulse the cauliflower for a few seconds just until the it breaks down into small pieces.
3. Measure out 3 packed cups of the cauliflower and add it to a large bowl. Stir in the diced onion, Parmesan cheese, breadcrumbs, egg, 1 teaspoon salt and 1/4 teaspoon pepper, mixing until thoroughly combined. Using your hands, scoop up 1- to 2-tablespoons of the mixture and mold it into a tater tot shape. Place it on the prepared baking sheet and repeat the shaping process with the remainder of the mixture, spacing the tots about 1 inch apart.
4. Bake the tots for about 20 minutes then flip them and bake an additional 10 to 15 minutes until crisped. Remove and serve with ketchup, pesto, hummus or your preferred dipping sauce.

GOURMET MEATLOAF

Ingredients

• 1 cup fine fresh bread crumbs
• 1/3 cup milk
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 medium celery rib, finely chopped
• 1 medium carrot, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon cider vinegar
• 1/4 teaspoon ground allspice
• 3 slices bacon, chopped
• 1/2 cup dried cherries or pitted prunes, chopped
• 1 1/2 pound ground beef chuck
• 1/2 pound ground pork
• 2 large eggs
• 1/3 cup finely chopped flat-leaf parsley
• 1/2 cup ketchup

Instructions

1. Preheat oven to 350 degrees F.
2. Soak bread crumbs in milk in a large bowl.
3. Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes.  Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes.  Remove from the heat and stir in Worcestershire sauce, vinegar, allspice, 2 teaspoons salt, and 1 1/2 teaspoons pepper.  Add to bread crumb mixture.
4. Finely chop bacon and cherries or prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.
5. Pack mixture together into a loaf and place in a shallow baking dish.  Spread ketchup over top and bake for approximately 1 1/4 hours.

Simple Skinny Tomato Soup

Ingredients

• 1 tbsp. olive oil
• 1 large onion, chopped
• 2 cloves of garlic, crushed
• A handful of basil leaves roughly chopped
• 1 tbsp. tomato puree
• 2 x 400g tins of chopped tomatoes
• ½ litre vegetable stock
• 1 tbsp. corn flour mixed with 2 tbsp. cold water
• Salt and freshly ground pepper
• One or 2 chopped basil leaves for garnish

Instructions

1. In a large saucepan heat the olive oil, then add the chopped onion and crushed garlic and sauté until softened. Stir every now and then, you don’t want the garlic to burn.
2. Add the chopped basil leaves, tomato puree, tinned tomatoes and vegetable stock and stir everything together well.
3. Bring the soup mixture to the boil, then turn down the heat and simmer for 20 minutes.
4. Blitz the soup mixture with a food processor / a liquidiser or blender.
5. Stir in the corn flour mixture and stirring every now and then allow the soup to simmer and thicken, roughly 5 minutes.
6. Season to taste and then ladle the soup into serving bowls and garnish with the basil leaves.

Kielbasa and Cabbage Skillet

Ingredients

• 2 pounds fully cooked polska kielbasa, cut in half lengthwise, then cut into 2 inch pieces
• 1 tablespoon extra virgin olive oil
• 1 head cabbage, coarsely chopped
• 1 large sweet onion, cut into large pieces
• 3 cloves garlic, minced
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 teaspoons rice wine vinegar
• 1 1/2 teaspoons dijon or brown grainy mustard

Directions

1. Heat olive oil in a large nonstick sauté pan over medium-high and add kielbasa. Cook, without stirring for 1 minute. Then stir occasionally for about 3 minutes. Transfer to a plate with a slotted spoon.
2. In the same pan with some of the rendered kielbasa fat, add the cabbage, onion, garlic, sugar, salt, and pepper. Stir to combine and cook for about 10 minutes, stirring occasionally.
3. Mix in the vinegar and mustard; add the sausage back to the pan and cook for another 2 minutes to heat through. Taste and adjust seasoning, if necessary.
4. Serve immediately on its own or over mashed potatoes.

MEDITERRANEAN GRILLED CHEESE SANDWICH

INGREDIENTS

• 2 slices rustic white bread or sourdough bread
• 1 Tbsp extra virgin olive oil, divided
• Freshly ground black pepper
• 1 oz. Wisconsin Feta cheese, crumbled
• 2 oz. Wisconsin Whole Milk Mozzarella cheese, shredded
• 2 cups fresh spinach
• 2 tsp chopped fresh basil
• 4 Roma tomato slices
• 1/4 tsp finely minced garlic
• 2 Tbsp diced black olives
• 1 Tbsp finely chopped red onion

DIRECTIONS

1. Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.
2. Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 – 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 – 3 minutes.

French Onion Chicken Noodle Casserole

Ingredients

• 4 cups cooked chopped chicken
• 2 cans cream of chicken soup
• 16 oz container French Onion Dip
• 1 cup cheddar cheese
• 12 oz egg noodles
• 1 cup crushed French fried onions

Instructions

1. Cook egg noodles according to package directions, drain.
2. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
3. Combine chicken, soup, dip, and cheese. Stir in cooked egg noodles.
4. Pour mixture into prepared pan. Top with crushed french fried onions.
5. Bake for 25-30 minutes, until heated through.

Seared Ahi Tuna with Chimichurri Sauce

Ingredients

• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 1/2 cup chopped cilantro
• 1/2 small red onion, minced
• 1 jalapeño, minced
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped basil
• 2 tablespoons chopped parsley
• 3 garlic cloves, minced
• 1 teaspoon chopped thyme
• 1 teaspoon red pepper flakes
• 1/8 teaspoon cayenne pepper
• kosher salt
• freshly ground black pepper
• 1 1-lb sushi-grade tuna steak
• 6 oz baby arugula
• 2 avocados, pitted, peeled and sliced

Directions

1. In a small bowl, stir 1/3 cup of olive oil with the cilantro, red onion, jalapeño, sherry vinegar, basil, parsley, garlic, thyme, red pepper flakes, and cayenne pepper. Season with salt and pepper, and set aside.
2. Season both sides of the tuna generously with salt and pepper. Heat the remaining 2 tablespoons of olive oil in a non stick pan over high heat. Sear the tuna, about 2 minutes per side. Transfer to a cutting board and cut into thin slices.
3. In a medium bowl, toss the baby arugula with about 1/2 of the chimichurri sauce. Place a handful of arugula on salad plates, and top with the the slices of tuna and avocado. Dress with more chimichurri sauce and serve with any remaining sauce on the side.

SMOKY BLACK BEAN BEET BURGERS

Ingredients

• 3/4 cup cooked quinoa
• 1/2 large red onion, finely diced
• 1 cup finely chopped mushrooms
• Salt & Pepper
• 1 15-ounce can black beans, well rinsed and drained
• 1 cup finely grated raw beet
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/4 tsp smoked paprika
• 1/2 cup raw walnuts, crushed or ground into a loose meal

Instructions

1. Heat a large skillet over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
3. Remove from heat and add black beans and mash. You’re looking for a rough mash, so you can leave a bit of texture if you want.
4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavor, add a shake of vegan worcestershire or A-1 sauce.
5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill while your oven preheats to 375 degrees F.
6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8-9 patties. I use a peanut butter jar lid lined with plastic wrap to get the perfect shape. You can also just take handfuls and mash them into loose patties. The thicker you make them, the longer they’ll take to cook through, but the “juicier” and heartier they’ll be! Thinner patties will cook faster.
7. Arrange burgers on a baking sheet and brush or spray the tops with olive oil. Bake at 375 for a total of 30-45 minutes, gently flipping at the halfway mark. Cook longer to dry them out even more and achieve more crisp, but it’s not necessary.
8. Serve on small buns or atop mixed greens with desired toppings. See notes for freezing instructions.

CHEESY QUINOA VEGETABLE BAKE

INGREDIENTS

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 cup broccoli florets
• 1 cup carrot coins
• 1 cup zucchini or yellow squash, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 4 ounces grated Gruyere cheese
• 4 ounces grated cheddar cheese, divided
• salt and pepper, to taste

DIRECTIONS

1. Add the quinoa, water, onion powder, and garlic powder to a small sauce pan and bring to a boil over medium heat. Reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Place quinoa in a large mixing bowl.
2. While the quinoa is cooking, steam the vegetables for 10 minutes or until tender crisp. Add to the bowl with the quinoa.
3. Melt the butter in a small sauce pan. Whisk in the flour and continue cooking and whisking for 2 minutes.
4. Slowly pour in the milk, whisking constantly, and continue cooking until thickened, about 3 minutes.
5. Remove from the heat and stir in the Gruyere and 2 ounces of the cheddar. Whisk until smooth and melted.
6. Pour the cheese sauce over the quinoa and vegetables and stir to combine. Taste and add salt and pepper as needed.
7. Pour into a greased 2 quart casserole dish. Top with the remaining cheddar. Bake at 350 degrees for 15 minutes.