Veggie Tacos

This is from Nopalito – it is amazing! Going to put these into regular rotation for taco Tuesday! You can pretty much use any hearty veggies. You’ll have leftover oil, it will keep in the fridge for several weeks.

  • 3 c diced broccoli
  • 2 c carrots diced
  • 2 c white onions, sliced
  • 2 c butternut squash, cubed
  • 3 c potatoes, cubed
  • 6 tbsp cascabel oil

Cascabel Oil

  • 6 Cascabel chiles, stemmed
  • 2 guajillo chiles, stemmed
  • 1 c grape seed oil
  • 1 clove garlic

Combine all ingredients in a blender and blend till smooth.

Preheat oven to 400. Toss veggies with oil and roast, stirring several times, for 15 – 20 minutes until veggies start to char.

Serve with warmed tortillas and cheese.

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Halloumi and Brussels Sprout

I had no idea what I was going to make for dinner and came out with this – so good!

  • 1 lb Brussels sprout, trimmed and halved
  • 2 slices sourdough bread, cubed
  • Olive oil
  • Salt and pepper
  • 1 tsp cumin seeds, toasted
  • 8 oz halloumi cheese, sliced thin
  • 1 tbsp lemon juice
  • Aleppo pepper

Preheat oven to 425.

Combine Brussels sprouts and bread in a bowl and drizzle with olive oil, toss to coat. Roast for 15 – 20 minutes sitting several times.

Grill cheese in a non stick pan until browned on both side.

Toss bread and sprouts with salt, pepper, lemon juice and Aleppo pepper. Divide among bowl and top with cheese.

Serves 4.

Seared Tuna Bowl

This is a sushi roll in a bowl!

  • 1 lb sushi grade tuna
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp lemon juice
  • 1 tbsp pickled ginger, minced
  • Salt
  • 1 1/2 Toasted sesame oil
  • 1/2 tsp wasabi paste
  • 1/2 c Mayo
  • 1 tbsp sriracha
  • Brown rice, cooked
  • 2 avocados, sliced thin
  • Toasted sesame seeds
  • 3 scallions, sliced thin
  • 1 c microgreens
  • Radishes, sliced thin
  • Cucumber, sliced thin

Combine soy sauce, mirin, lemon juice, ginger, sesame oil and wasabi in a jar and shake to combine.

Whisk together mayo and sriracha.

Salt and pepper tuna. Cook over medium high heat in a cast iron skillet for 30 seconds on each side. Slice.

Divide remaining ingredients between 4 bowls. Drizzle with dressing and a dollop of sriracha mayo.

Serves 4.

Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Kimchi Bowl

Leave out the egg for a great vegan meal!

  • 2 tbsp soy sauce
  • 4 tsp ginger, minced
  • 1 tbsp rice vinegar
  • Salt
  • 1/4 c peanut oil
  • 1 tsp toasted sesame oil
  • Salad greens
  • 4 eggs, poached
  • 4 c warm, cooked rice
  • 1 avocado, sliced thin
  • 1 c kimchi, chopped
  • Scallions, sliced thin
  • Crumbles seaweed snack sheets

Combine soy sauce, ginger, vinegar and peanut oil in a small jar, shake to combine.

Toss greens with 1 – 2 tbsp of the sauce to coat. Divide remaining ingredients amount bowls and serve with dressing to spoon over the bowl.

Serves 4.

Roast Beef Tartine

This open face sandwich is the bomb!

  • 3 tbsp light sour cream
  • 1 tbsp horseradish
  • 1 tbsp Dijon
  • Salt and pepper
  • 4 slices french bread
  • 4 slices roast beef
  • 1 c arugula
  • Persian or English cucumber slices thin
  • Salt and pepper

Combine sour cream, horseradish and Dijon in a small bowl.

Spread horseradish over bread. Top with sliced cucumber, arugula and roast beef.

Serves 2.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Rack of Lamb and Roasted Veggies

This is a two pan, one oven meal. Simple and tasty!

  • 1 lb small potatoes, quartered
  • 1 lb beans
  • 1 rack of lamb
  • Olive oil
  • Herbs de Provence
  • Salt and pepper

Gremolata for Lamb

  • 2 cloves garlic
  • 2/3 c parsley
  • 2 tbps preserved lemon
  • 1/4 c bread crumbs
  • 2 tbps olive oil

Preheat oven to 450.

In a large bowl toss potatoes, beans and 1 tsp herbs with olive oil. Place on a large pan and roast for 30 – 40 minutes until golden.

In a food processor combine gremolata ingredients and pulse to combine. Season lamb with salt and pepper. Press gremolata on the lamb. Bake for 15 – 20 minutes until cooked to your level of doneness.

Serves 4.

Cold Peanut Sesame Chicken & Spiralized Cucumber

This salad is fresh, healthy and packs a to of flavor. I love PB2 (you can get it on Amazon), it seems strange, but packs a lot of flavor and is great for peanut flavored dressings. The trick when dressing anything is do it in a large bowl – drizzle lightly and toss to coat – you can always add more dressing, but you really don’t need a lot.

Peanut Dressing

  • 1/4 c powdered peanut butter (PB2) or peanut butter
  • 2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Honey
  • 1 tbsp sriracha
  • 1 clove garlic, minced
  • 1 tbsp grated ginger

Salad

  • 2 english cucumbers
  • 8 oz cooked chicken, shredded
  • 1 c bell pepper, diced
  • 4 scallions, sliced thin
  • Toasted sesame seeds

Combine dressing ingredients in a small jar, shake to combine.

Spiralize the cucumber into 5 inch long noodles (or cut into small cubes).

Combine cucumber, peppers and scallions in a bowl, dress with salad dressing and toss to combine. Divide among plates. Add chicken to the same bowl, drizzle with dressing and toss to coat. Divide among plates. Sprinkle with a little sesame seed and a drizzle of hot sauce.

Serves 4.