Peach and Arugula Salad with Blue Cheese

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Peach and Arugula Salad with Blue Cheese
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat grill to high (or use a grill pan). In a large serving bowl, whisk together extra-virgin olive oil, balsamic vinegar, salt and freshly ground black pepper to taste; set aside.
  2. Halve and pit peaches; cut each into 6 wedges. Lightly brush wedges with oil. Place on hot grill for 30 seconds on each side.
  3. Add baby arugula and onion to dressing; toss gently to coat. Arrange peaches on top and garnish with blue cheese and hazelnuts.
Recipe Notes

In place of arugula, try baby spinach. Instead of blue cheese, use goat cheese or feta. Can't find hazelnuts? Use walnuts, almonds or pecans. For a slight twist on the original, you can also toss in blueberries or other seasonal berries of your choice!

Apple & Almond Farro Salad

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Apple & Almond Farro Salad
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Mix everything together and add oil and balsamic mixture. Feel free to add chopped tomatoes, diced cucumbers, red peppers or other veggies.

Buffalo Chicken Sweet Potato Bake

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Buffalo Chicken Sweet Potato Bake
Servings
Ingredients
You'll need:
Additional toppings:
Servings
Ingredients
You'll need:
Additional toppings:
Instructions
  1. Preheat oven to 350 degrees.
  2. Heat 1 tbsp of olive oil or ghee, and add the bell pepper and onion. Season with salt and pepper, and saute until soft, about 3-5 minutes. Remove from heat.
  3. In a bowl, mix hot sauce of your choice (6 tablespoons get you a "mild" heat, 4 tablespoons is good for kids, 8 tablespoons is for your heat lovers!), with 1 tbsp of olive oil or ghee, 1 tbsp of paprika, 1 tsp of garlic powder and salt and pepper. Stir in the raw chicken to coat, then add the sweet potatoes. Then stir in the seasoned bell pepper and onion. Mix together in a baking dish, and bake, covered at 350 for 40 minutes. Stir occasionally.
  4. At 40 minutes, remove and add the crumbled bacon and stir in the greens. Cook for another 10 minutes or until the chicken is cooked through and the sweet potatoes are fork tender. Remove from the oven and top with the green onions and another swirl of hot sauce.
  5. Serve with assorted toppings. Pairs nicely with a cold beer!
Recipe Notes

Make it vegetarian: Use firm tofu or tempeh! Pat your tofu dry, then dice. Meanwhile, heat 1 tbsp of olive oil in a skillet. Season your tofu with salt, pepper, paprika and garlic powder. When the oil is hot, sear the tofu until browned on each side. Stir into the baked sweet potatoes, vegetable and sauce mixture with 10 minutes left.

Weeknight hack: Use rotisserie chicken to reduce your cooking time!

Sauerkraut Recipe

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Sauerkraut Recipe
Servings
Ingredients
Ingredients
Servings
Ingredients
Ingredients
Instructions
  1. Wash and then cut the heads of cabbage into pieces small enough to fit into the food processor. Using the appropriate blade for 1/4-inch slices, process one head of cabbage and place the result into the fermentation crock. Sprinkle a little salt on the cabbage. Massage the cabbage vigorously with your hands to bring out its moisture (this process forms the brine). Do this for 10-15 minutes with each head, using the rest of the salt. Let it sit for one hour.
  2. The next step is to pack the salt and cabbage mixture down into your crock. The brine should cover the kraut completely. If there is not enough brine to cover the cabbage, you need to massage the cabbage some more. When you are done packing, spread a sheet of cheesecloth across the top so that, later, when a layer of scum or moldy residue appears on top, you can easily remove the cheesecloth, rinse it off, and replace it. Then place the fermentation weights on top of the cheesecloth; these weights will keep the cabbage submerged in the brine. Finally, cover the crock with a top. We have wooden fitted tops with handles, while my stepfather uses a flat piece of plywood and a brick. Either will work.
  3. Allow the cabbage to ferment for approximately three weeks at room temperature. Feel free to give the cabbage a taste after one or two weeks to see how it's going, but try not to open the crock repeatedly. When you think the kraut is done, transfer it to quart-size freezer-style zip-lock bags and freeze them.
  4. With the sauerkraut in these bags, it is so easy to, say, pull a couple of bags out, run them under hot water for a minute to loosen the kraut, put the contents into a crock-pot with two kielbasa, sit it on low for 5.5 hours, and you will have a delicious dinner waiting when it's done!

Escarole and Pastina Soup

This delicious Escarole and Pastina soup includes many Italian flavors that remind me of my childhood. This soup is perfect for a wintery day. Add chicken or sausage to make the soup heartier.

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Escarole and Pastina Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot. Add onion, carrot and garlic, salt and pepper. Cook on medium-low heat until the onion is tender, about 8 minutes.
  2. Turn the heat to medium-high. Add the escarole and cook, stirring for a few minutes until the escarole is wilted. Add the broth, beans, and tomatoes. Simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
  3. Add the spinach and stir for a minute or two minutes until the spinach is wilted.
  4. Cook the pastina separately. Scoop pastina into the bowls. Ladle the soup on top of the pastina. Sprinkle with cheese. Serve the soup hot!
Recipe Notes

The recipe was adapted from the Los Angeles Times.

Puran Poli Recipe

Puran poli is a sweet dessert that is part of the traditional Hindu celebration of Holi. The dessert recipe is a flatbread filled with lentils, cardamom and nutmeg, served with ghee.

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Puran Poli
Prep Time 2 hours
Servings
Ingredients
Prep Time 2 hours
Servings
Ingredients
Instructions
  1. Wash the chana dal 2-3 times. Add 5 cups of water along with the dal in a heavy-bottomed pot. Let the lentils cook on medium-low heat for an hour, stirring a few times. Remove any white foam that may rise up.
  2. Drain all the water. Add sugar, nutmeg powder, cardamom powder, and saffron. Mix well, and cook stirring frequently for 10-15 minutes on medium heat.
  3. Cool down the cooked dal for 10 mins. Blend it to a smooth consistency with a hand blender or food processor.
  4. Knead soft, pliable dough with 1 cup of whole wheat flour, salt, and oil. Let the dough rest for 30 mins.
  5. Start making balls for the dough and the stuffing, which should be of the same size.
  6. Put a heavy griddle on medium-high heat. Roll the dough by using the dry wheat flour that is kept aside for rolling. Make a 3-4 inch diameter circle. Put the stuffing in the middle of the rolled dough and then gather all the sides of the dough on top of the stuffing to enclose it. Roll the bread softly using more dry flour. Gently put the rolled bread on the heated griddle. Cook evenly on both sides to a perfect golden brown color. Serve with ghee on top.

Winter Squash Bake with Feta

There are a few dishes in my cooking rotation that I can make in my sleep. This winter squash bake with Feta cheese is one of them – thanks to my sister-in-law who first made this dish for us a few years ago. It’s evolved to take in estranged vegetables, like that last head of broccoli or a handful of spinach. You can swap out any vegetable you like, make this vegan or vegetarian. It’s easy to make ahead, freeze, is great comfort food and travels well. Even the pickiest eaters in our family will eat this one. Enjoy!

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Winter Squash Bake with Feta
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 425
  2. Heat your olive oil and brown your sausage. Once browned, remove the sausage.
  3. Add another swirl of olive oil to the pan drippings. Stir in garlic, onion, bell pepper and broccoli. Cook for two minutes.
  4. Stir in the squash and coat with the oil mixture in the pan. Add oregano, thyme, red pepper flakes, and salt and pepper to taste.
  5. Stir in the spinach and squeeze some lemon juice on top of it. Stir for just a moment until it wilts.
  6. Combine the vegetables and sausage in a baking dish. Swirl in a little olive oil, a squeeze of lemon juice and some more salt and pepper.
  7. Cover with foil. Bake for 25 minutes or until the squash is fork tender. Once it is, or slightly before, remove foil and add feta cheese.
  8. Bake for another 5 minutes or until the feta is bubbly and delicious. Serve with some crusty bread!

Low-Fat Turkey Melt

Adapted from shape.com’s new ways to use thanksgiving leftovers article.

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Low-Fat Turkey Melt
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Easiest thing you'll ever do... First, preheat the oven (not the dutch oven) to 450 degrees.
  2. Put the sandwiches together. Lightly brush olive oil on the outside of the bread. Apparently,the word "lightly" means not the way I put condiments on anything. So don't over-saturate.
  3. Let the oven do the rest. Bake for 5-10 minutes (but check on the sandwich... it's marathon bread not marathon baking). Bread should be golden and cheese melted.
  4. Cut in half, or in our house we like to make dipping sticks, and serve immediately with the delicious soup!

Sweet Potato Soup

Adapted from shape.com’s new ways to use thanksgiving leftovers article.

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Curried Sweet Potato Soup
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Passive Time 20 minutes of stirring
Servings
people
Ingredients
Instructions
  1. Start by opening your web browser and Googling "dutch oven" like I had to do...
  2. Once you realize it's basically a large pot... Pour olive oil into the large pot, heat on medium.
  3. Take the onions and sauté until translucent, about 5 minutes. One bonus tip... we usually bake our Thanksgiving turkey over rings of onions to allow heat to get underneath. If you do the same, save those suckers for this portion.
  4. Grab the curry powder and slowly sprinkle over the onions. Or just slam them in. Whatever you prefer. Stir and get the smells going!
  5. Add sweet potatoes, veggie broth, and turn up the heat.
  6. Once boiling... take the temp back down to medium/low and give those ingredients a nice bath. The mixture should reduce and become one nice looking soup!
  7. Take an immersion blender and give them a swirly. You can now add the moo moo juice (also known as milk).
  8. Spoon into a bowl, add greek yogurt and cilantro, and dip the sandwich melt into this sweet tasting goodness.

Homemade Corn Tortilla Chips

Never again will I buy a bag of tortilla chips from the grocery store. I can make my own, healthier and lower-salt version with this recipe for homemade corn tortilla chips.

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Homemade Corn Tortilla Chips
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Prep Time 10 minutes
Cook Time 10 minutes
Servings
servings
Instructions
  1. Preheat oven to 375 degrees
  2. Cut each corn tortilla into six triangles
  3. Coat a baking sheet with non-stick cooking spray
  4. Place tortilla slices on baking sheet. Lightly spray the chips with non-stick cooking spray to prevent burning
  5. Bake until golden brown and crispy, about 8-10 minutes
Recipe Notes

For a healthier twist, try whole wheat tortillas instead of corn tortillas. Serve with salsa, hummus, bean dip or chilli