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Linguine with Chard & Bacon

1/17/2019

Prep Time: 5 minutes
Cook Time: 30 minutes

8 ounces uncooked whole wheat linguine
4 bacon strips, chopped
4 garlic cloves, minced
½ cup reduced-sodium chicken broth
½ cup dry white wine or additional chicken broth
¼ teaspoon salt
6 cups chopped swiss chard (about 6 ounces)
⅓ cup shredded parmesan cheese

Cook linguine according to package directions; drain.
Meanwhile, in a large skillet cook bacon (bacon alternative, or other protein of your choice) on medium heat until crisp, stirring occasionally.
Add broth, wine, salt and chard to skillet; bring to a boil. Cook and stir about 4-5 minutes or until chard is tender. Add linguine; heat through, tossing to combine.
Sprinkle with cheese. Serve immediately.

Huevos Rancheros with Yellow Zucchini & Green Peppers

Prep Time: 5 minutes
Cook Time: 15 minutes

1 teaspoon olive oil
1 ½ cups diced yellow zucchini
½ cup diced green bell pepper
½ cup water
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon freshly ground black pepper
1 (10-oz) can diced tomatoes with green chiles, undrained
4 (6-inch) corn tortillas
4 large eggs
⅓ cup shredded cheddar cheese
2 teaspoons chopped fresh cilantro

Heat oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; saute 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.
Warm tortillas according to package directions.
Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.
Place 1 tortilla on each of 4 plates. Spoon 1 egg and ¾ cup tomato mixture onto each tortilla. Sprinkle with ½ teaspoon cilantro.

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Bok Choy with Mushrooms

1/10/2019

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Prep Time: 5 minutes
Cook Time: 10 minutes

1 pound of baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced ginger
5 ounces of small fresh mushrooms, chopped into ¼ in pieces
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
⅛ teaspoon kosher salt & pepper

Time bases of bok choy and separate outer leaves from stalks, leaving smallest inner leaves attached. Rinse thoroughly, pat dry with towel.
Heat large drying pan over medium-high heat until hot. Add vegetable oil, garlic, and ginger, stir once. Immediately add mushrooms and stir-fry until they just being to brown, 1-2 minutes.
Add rice wine vinegar and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The pan may seem overcrowded, but the leaves will wilt significantly.
Add soy sauce, sesame oil, salt & pepper, and cook, tossing often until bok choy is tender-crisp, another 1 - 1.5 minutes.

Watermelon Radish & Orange Salad with Feta Cheese

Prep Time: 15 minutes

1 shallot or half od a small red onion
2 to 3 tablespoons white balsamic vinegar
Salt
2 - 3 small watermelon radishes
2 to 3 oranges
Handful of walnuts or pecans

Mince shallot. Place in small bowl and cover with 2-3 tablespoons of vinegar. Add pinch of salt, set aside.
Cut off one end of the radish. Peel radishes if you would like, but it’s not necessary. Slice paper thin with vegetable peeler, mandoline, or knife.
Arrange radish slices on platter. Season all over with salt. Cut off each end of all oranges. Squeeze each enc over the radish, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour shallots and vinegar over top. Drizzle olive oil to taste. Scatter chives over top if using.
Let sit a few minutes (or longer — it benefits from a brief rest) before serving.

Click here to download a PDF of this week's recipes!

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Oats with Tangerine, Pomegranate, and Maple Syrup

1/3/2019

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Prep Time: 3 minutes
Cook Time: 30 minutes

4 ½ cups water
1 cup steel cut oats
¼ cup pomegranate seeds
1 tangerine, segmented
¼ teaspoon salt
½ cup skim milk or non-dairy milk
3 tablespoons pepitas or other nuts or seeds (sunflower, almonds, cashews. etc.)
¼ cup maple syrup or honey

Bring water and salt to a boil. Whisk in grains and return to a boil. Reduce heat to low and simmer, stirring often for 35 to 40 minutes. Top with milk pomegranate seeds, pepitas, tangerine, and syrup/honey. Serve immediately. Make double the oatmeal in advance and prep breakfast for the week! Just reheat when you’re ready to eat!

Avocado Banana Smoothie

Prep Time: 10 minutes

1 large frozen banana (ripe, peeled & sliced)
½ medium ripe avocado (more avocado = creamier, thicker smoothie)
1 heaping tablespoon yogurt or protein powder (optional)
1 large handful of choice (spinach, kale chard, etc.)
¾ cup milk or dairy-free milk

Add frozen banana, avocado, protein powder or yogurt (optional), greens and milk of your choice.
Blend on high until creamy and smooth, scraping down sides as needed. If smoothie is too thick, add more milk. If too thin, add more avocado or banana if too thin. Add honey or more banana for sweetness.

Delicata Squash, Carrot, and Green Bean Roast

Prep Time: 20 minutes
Cook Time: 50 minutes

1 medium head of garlic
Extra-virgin olive oil
Salt & pepper
1 bunch of carrots, peeled & trimmed
1 large parsnip peeled and trimmed
1 large delicata squash, halved lengthwise, seeds removed and reserved
2 cups green beans, eds trimmed as needed
1 tablespoon lemon juice
¼ teaspoon smoked paprika

Preheat oven to 400 F. Cut off the top of the head of garlic to expose all of the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with salt & pepper, wrap tightly with folk. Roast in middle of oven until soft, about 40 minutes. Turn oven up to 425 F.
Slice carrots & parsnips into 3-inch lengths. Cut squash into half-moons. Combine in a bowl and toss with oil to coat. Season with salt & pepper. Spread veggies onto baking sheet. Place in oven for 10 minutes. Toss the green beans in oil and sprinkle with salt & pepper. Remove baking sheet from oven and stir, adding green beans. Return to the oven and roast for 15-20 minutes or until veggies are tender.
Rinse the squash seeds, lightly coat them with olive oil, season with salt & pepper and sprinkle with smoked paprika. Roast for 5-7 minutes in a small oven-proof pan, or until the seeds are golden brown.
Prepare the dressing by squeezing the garlic cloves out of their skins into a bowl. Mash them with a fork, them mix in the lemon juice and a pinch of salt. Whisk in the olive oil until the mixture is emulsified. Toss the vegetables with prepared dressing and top with squash seeds.

Click here to download a PDF of this week's recipes!

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Linguine with Chard & Bacon

Huevos Rancheros with Yellow Zucchini & Green Peppers

Bok Choy with Mushrooms

Watermelon Radish & Orange Salad with Feta Cheese

Oats with Tangerine, Pomegranate, and Maple Syrup

Avocado Banana Smoothie

Delicata Squash, Carrot, and Green Bean Roast

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