Peanut Sauce Tofu with Roasted Brocolli

This is the perfect meatless Monday recipe, the broccoli and tofu roast in the oven while you whip up the sauce. Dinner in under 30 minutes.

1 (12- to 14-ounce) block of tofu (firm or extra firm)

1 lb of broccoli cut into florets

1/4 cup peanut butter (creamy or natural peanut butter is best — no chunks)

1/2 teaspoon ground ginger

2 tablespoons lime juice (or orange juice)

1 tablespoon soy sauce

2 tablespoons sesame oil (olive oil can be used if you’re in a pinch)

1 tablespoon sweet chili sauce or sriracha

Preheat over to 425.

Press the moisture out of the tofu, I like to wrap it in a towel and put a heavy plate on top of it.

Chop the broccoli, toss it with some olive and salt and pepper and spread out on a baking sheet.

Cut the tofu into bite size pieces. Place on a baking sheet that has been oiled. Spray the tofu and pop the tofu and broccoli in the oven. You want to toss them several times to make sure they brown evenly. Bake for 20 – 25 minutes.

I’m a medium bowl combine the remaining ingredients in a bowl to make the sauce.

In a large bowl, place 1/2 the peanut sauce and toss the tofu in the sauce. Divide the tofu and broccoli on to 2 – 4 plates and serve with remaining sauce on the side.

Lemon Chive Langoustine Orzo Salad

This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.

8 oz orzo or small pasta

1 lb langoustines, shrimp or bay shrimp cooked

4 c snap peas, cut into bite size pieces

1 lb asparagus, steamed and cut into small pieces

1/4 c olive oil

1/4 c minced chives

1 tbsp dijon

Zest and juice of one large lemon

Salt and pepper

Cook orzo according to package.

Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.

Serves 6.

Ricotta Stuffed Portobellos

These are so quick and easy! Serve with a salad and you have a quick weeknight meal!

4 large portobello mushrooms, gills and steam removed

Olive oil

Salt and pepper

1 c ricotta cheese

1/4 c chopped basil

1/4 c parmesan cheese, grates

Preheat grill to medium-high.

Mix cheeses, basil and 1/4 tsp salt and pepper in a small bowl.

Brush mushrooms with olive oil and season with salt and pepper.

Grill fill side up for 5 minutes, flip and grill a other 6 – 8 minutes until tender. Mound ricotta in the cap and grill for 5 minutes until hot.

Serves 4.

Fried Rice

  • 2 tablespoons butter divided
  • 3 eggs whisked
  • 4 oz ham or pancetta, diced
  • 2 medium carrots small dice
  • 1 small onion small dice
  • 3 cloves garlic minced
  • 1 cup asparagus, sliced thin
  • 4 cups cooked and chilled rice (I either use white or brown rice)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 teaspoon sesame oil
  • sliced green onions for garnish if desired

  • Heat 1 tablespoon of butter into a large skillet.
  • Add the eggs and scramble until fully cooked. Remove them from the pan and set aside.
  • Add the remaining tablespoon of butter into the pan.
  • Add ham or pancetta, carrots, asparagus and onion to the pan and cook until tender, 3-4 minutes.
  • Stir in garlic and cook for an additional minute.
  • Add in the cold rice and peas and sauté for 3-4 minutes. The rice should brown up a bit.
  • Add the eggs back to the pan and stir in soy sauce, oyster sauce and sesame oil. Cook for 1-2 minutes to heat through.
  • Serve immediately with green onions for garnish, if desired.

Chicken with Rhubarb Sauce

I’m all about easy meals lately! Rhubarb adds a nice punch to this dish!

  • 1 lb chicken thighs
  • Salt and pepper
  • 1 tbsp grape seed oil
  • 1/2 c chicken broth
  • 1/2 c shallot, sliced thin
  • 1/4 c white balsamic vinegar
  • 1 cup rhubarb, sliced
  • 1 tbsp honey
  • 1 tbsp tarrafob

Sprinkle chicken with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken and cook until browned on both sides. Transfer to a plate.

Add broth, shallot and vinegar to the pan and increase to high, scraping any brown bits and cook until reduced by 1/2. Add rhubarb and honey and cook until rhubarb is tender-crisp, about 3 minutes. Add tarragon and chicken and cook for 5 minutes until heated through.

Serves 4.

Crispy Potatoes with Avocado Salsa

This is so yummy! Thanks Food & Wine for the recipe!

1 1/2 pounds fingerling potatoes

6 tablespoons olive oil, divided

1/2 teaspoons kosher salt, divided

1/2 cup chopped yellow onion

1/3 cup cold water, plus more as needed

1 medium serrano chile, stemmed, seeded (if desired), and roughly chopped

3/4 cup chopped fresh cilantro leaves and stems, divided

2 tablespoons fresh lime juice

1 small avocado, pitted

1/2 cup pickled hot jalapeño slices (such as Mezzetta) plus 1 1/2 tablespoons pickling liquid

2 ounces Cotija cheese, grated on smallest holes of a box grater (about 1/2 cup)

Preheat oven to 350°F. Toss together potatoes, 2 tablespoons oil, and 1 teaspoon salt on a rimmed baking sheet, and spread in a single layer. Bake in preheated oven until fork-tender, 30 to 40 minutes. Remove from oven.Step 2    

Increase oven temperature to 500°F. Using the bottom of a 1-cup dry measuring cup, smash potatoes to about 1/2-inch thickness. (Make sure smashed potatoes are still in a single layer.) Drizzle with 3 tablespoons oil; sprinkle with 1 teaspoon salt. Bake at 500°F until bottoms of potatoes are golden brown, 15 to 20 minutes. Flip potatoes, drizzle with remaining 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt. Bake until edges of potatoes are crispy and golden, 8 to 12 minutes.Step 3    

While potatoes bake, process onion, 1/3 cup water, serrano, 3 tablespoons cilantro, lime juice, and remaining 11/4 teaspoons salt in a blender until smooth, about 20 seconds. Add avocado, and process until smooth, about 10 seconds. If needed, pulse in additional cold water, 1 tablespoon at a time, to reach a thick but pourable consistency.Step 4    

Transfer warm potatoes to a large bowl; add pickled jalapeño slices and pickling liquid, Cotija, and 1/2 cup cilantro; toss to coat. Spoon avocado salsa into 4 small bowls; top evenly with potato mixture, and sprinkle with remaining 1 tablespoon cilantro. Serve immediately.

Serves 4.

Turkey Meatballs

These are super easy and perfect for a quick weeknight meal. I served mine with risotto and a salad.

  • 1/3 c grated Parmesan cheese — plus additional for serving
  • 1/3 c breadcrumbs
  • 3 tbsp finely chopped fresh herbs— basil, parsley, or chives a combo, plus additional for serving
  • Salt and pepper
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried oregan
  • 1/4 tsp red pepper flakes — optional
  • 1 lb ground turkey
  • 1 large egg
  • Olive oil spray

Preheat oven or Airfryer to 375. Spray a pan with olive oil.

Combine all ingredients except olive oil spray in a bowl. Form into small balls and place on cookie sheet (I use a cookie scoop to make fast work of it. Spray Meatballs with olive oil.

Bake or air fry for 12 – 17 minutes until browned and they reach an internal temp of 165.

Serves 4 – 6.

Croque Monsieur Casserole

This is from Melissa Clark’s new cookbook Dinner in French. I made a few minor changes including cutting the recipe in half. It is ridiculously rich and sinful.

4 tbsp butter

1/4 c flour

2.5 c milk

2.5 c grated Gruyere

1/2 tsp herbs de Provence

Salt

Pinch of nutmeg

8 slices white sandwich bread

6 oz thinly sliced ham

Heat oven to 375 and spray a 9×9 baking dish.

Melt butter in a medium skillet over medium heat. Stir in flour and cook, whisking, until it turns golden, about 3 minutes. Slowly whisk in milk and whisk until smooth. Stir in herbs, salt and 1 cup of cheese . Whisk till smooth.

Slather bread with mustard, top with ham, shredded cheese and another slice of bread.

Spread a small amount of sauce on the bottom of the baking dish. Place sandwiches in and top with sauce and any remaining cheese.

Bake for 30 – 40 minutes until brown and bubbling.

Serves 6.

Crispy Baked Chicken

Remember shake and bake? I’ve created a home made version that bakes beautifully in the oven! Hubby though I made fried chicken.

  • 1/2 c flour
  • 1 c breadcrumbs
  • 2 tsp cornstarch
  • 2 tsp paprika
  • 2 tsp onion salt
  • 3 tsp poultry seasoning
  • 2 tbsp dried parsley
  • 2 lb chicken breast, thighs or tenders

Preheat oven to 400.

Place a cooling rack in a baking pan and spray with olive oil.

Toss all ingredients except chicken in a zip lock bag or large bowl. Add 1/4 the chicken and shake. Pull out and place on the prepared rack. Repeat until all chicken is coated.

Bake 25 – 40 minutes depending on chicken size.

Serves 6 – 8.

Pressure Cooker Gnocchi Bolognese

This is so easy and a one pot meal – win win!

  • 2 oz diced pancetta
  • 1 onion, chopped
  • 2/3 c celery, chopped
  • 2/3 c carrot, chopped
  • 1 lb ground beef
  • Salt and pepper
  • 1/8 tsp nutmeg
  • 28 oz can crushed tomatoes
  • 1 bay leaf
  • Ricotta
  • Fresh basil or pesto

Turn multicooker on medium sauté, add pancetta, onion, celery, carrots and cook until soft about 5 minute. Stir in beef, using the back of wooden spoon to break it up, cook until browned. Add tomatoes, nutmeg and bay leaf, stir to combine.

Seal and cook on high pressure for 6 minutes. Once pressure is released, add gnocchi and cook on high pressure for 5 minutes.

Serve topped with ricotta and basil or pesto.

Serves 6.