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Roasted Kohlrabi

5/30/2019

Total Time: 30 minutes

4 medium kohlrabi
Olive oil for drizzling
Salt & pepper to taste
½ crumbled feta cheese
1 jalapeño halved, seeded
2 tablespoons thyme leaves
Toasted sesame seeds for garnishing

1. Preheat the oven to 450°. Peel and slice kohlrabi into ¼ inch thick rounds. On a large rimmed baking sheet, drizzle the kohlrabi slices with olive oil and season with salt and pepper. Roast for about 20 minutes until charred on the outside and tender within. Let cool slightly, then peel.

2. Arrange the kohlrabi on a platter. Generously drizzle with olive oil and season with salt and pepper. Sprinkle with the feta, thinly sliced jalapeño, thyme and sesame seeds and serve.

Sweet Potato & Zucchini Tostadas

Total Time: 30 minutes

1 tsp olive oil
1.5 C grated sweet potato
1.5 C grated zucchini
1 tsp ground cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
6 tostada shells
1.5 cups refried beans
3/4 cup grated cheese

1. Heat oven to 425 degrees F. Heat a large pan over medium heat and add olive oil and grated sweet potato. Cook for about 2 minutes and then add grated zucchini, salt, pepper and spices. Stir together and cook until vegetables are tender, about 5 minutes.
3. Lay tostada shells on a large baking sheet and spread each with about 1/4 cup refried beans, 1/6 of the veggie mixture and top with 2 tablespoons shredded cheese.
4. Bake tostadas until heated through and cheese is melted, about 5 minutes.

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Chicken Meatballs with Braised Lemon and Kale

5/23/2019

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Time Required: 35 minutes

2 tablespoons oil
2 medium shallots, minced
1 scallion, minced
2 cloves garlic, minced
¼ tsp. red pepper flakes
1 lb. ground chicken
1 tsp. salt & pepper
1 lemon, thinly sliced
2 cups chicken broth
1 large bunch kale

1. Heat 1 tbsp. olive oil in large pot over medium heat. Add shallot, scallion, garlic & red pepper flakes. Cook, stirring constantly until softened & fragrant, 6 minutes. Add 1/3 of ground chicken. Cook just until cooked through. Transfer to a bowl, let cool slightly. Add remaining chicken, salt, and black pepper. Mix. Wipe out pot, add remaining oil.

2. Heat over medium-high heat. Form meat mixture into 8 meatballs each about 2 inches in diameter and add to pot. Cook until golden brown on all sides, 6–8 minutes. Place meatballs on a plate; set aside.

3. Add remaining shallot & lemon slices, cook until lemon is tender and light golden brown, 2 minutes. Add chicken broth and return meatballs to pot. Bring to simmer, lower heat, cover. Cook meatballs until cooked through, 8-10 minutes. Add kale, cook until tender and bright green, 4–5 minutes. Season with salt and pepper and remove from heat. Divide kale and sauce among 4 shallow bowls, topping with meatballs and lemon slices. Garnish with sliced scallion tops and serve.

Cucumber & Carrot Salad

Time Required: 30 minutes

1 English cucumber, sliced thin
1 large carrot, sliced thin
¾ tbsp. veg.
1 tbsp. rice vinegar
½ tsp. sesame oil
2 tsp. sugar
1 tsp. soy sauce
1 tbsp. sesame seeds

1. Combine the cucumber and carrots in a bowl. Set aside.

2. In another bowl, whisk together the oil, rice vinegar, sesame seed oil, sugar, and soy sauce. Taste for seasoning, adjust based on preference.

3. Toss the cucumbers and carrots with the dressing. Fold in sesame seeds. Chill for 30 minutes or overnight and serve.

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Calabacitas

5/16/2019

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1 tablespoon vegetable oil
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese

. In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.

3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.

Pan Con Tomate

2 medium (or 1 large) beefsteak tomatoes
Salt
1 loaf ciabatta, sliced in half lengthwise and cut into ½ inch slices
Extra virgin olive oil
2 medium cloves garlic split in half
Sea salt

1. Slice tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater. Discard the skin and season the tomato pulp with salt to taste.
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.

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Bok Choy Stir Fry

5/9/2019

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Prep Time: 10 minutes
Cook Time: 5 minutes

2 tablespoons high-heat cooking oil (safflower, canola, avocado)
4 baby bok choy, sliced in half lengthwise
1 teaspoon minced ginger
2 garlic cloves, minced
2 tablespoons water
Salt & pepper

Heat oil in a pan on medium.
Add minced ginger & garlic and stir for 30 seconds.
Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
Pour 2 tablespoons of water into the ay, cover and let cook for 2 minutes more.
Turn off heat, add salt and pepper and serve.

Lemon Garlic Butter Chicken with Green Beans

Prep Time: 10 minutes
Cook Time: 20 minutes

3-6 skinless, boneless chicken thighs
1 pound green beans, trimmed
2 tablespoons butter or ghee divided
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
Salt & pepper
Juice of ½ lemon
½ cup chicken stock
1 tbsp hot sauce
½ cup chopped parsley

In a small bowl combine onion powder, paprika, salt & pepper. Season chicken thighs with spice mixture. Set aside.
Arrange beans in a microwave-safe dish with ½ cup water. Cook for 8-10 mins until tender-crisp.
Melt 1 tablespoon butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer on the skillet. Cook for 5-6 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on thickness. Transfer to plate, set aside.
In the same skillet, lower heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, and green beans. Cook for 4-5 minutes, stirring regularly.. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper & fresh parsley.

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Baked Jicama with Yogurt Dip

5/2/2019

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Baked Jicama:
1 medium jicama
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne
½ teaspoon salt
Yogurt Dip:
1 cup yogurt
¾ cup water
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon dried chives
½ teaspoon salt, or to taste

Preheat oven to 425 F. Peel jicama and cut into ¼” matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until tender.
Drain water using a colander, transfer jicama sliced in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne, and salt.
Place in a single layer on a prepared baking sheet. Bake for 30 - 45 minutes or until crispy, turning halfway. Delicious served with yogurt dip (see step 4) or guacamole.
Yogurt dip: Place all ingredients in a high-speed blender except parsley. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley. Keep refrigerated.

Baked Zucchini Tots

2 cups packed shredded zucchini
2 large eggs
⅔ cups shredded Italian cheese
½ cup crushed rice cereal such
as Chex or rice puffs
1 ½ teaspoons Italian seasoning
½ teaspoon garlic powder
Salt & pepper

Preheat the oven to 400 F. Shred the zucchini and measure out 2 cups tightly packed. Dump zucchini onto paper towel. Using another towel press out as much moisture from the zucchini as possible. Place drained zucchini in large bowl.
Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice, cereal, herbs, garlic, ½ teaspoon of salt and ¼ teaspoon black pepper. Mix well to combine.
Scoop out 1 heaping teaspoon of tightly packed portions of zucchini mixture and place on parchment-paper lined baking sheets until you’ve used all of the mixture.
Bake for 20-25 minutes until golden brown. Serve immediately with your favorite dipping sauce or condiment.

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

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Roasted Kohlrabi

Sweet Potato & Zucchini Tostadas

Chicken Meatballs with Braised Lemon and Kale

Cucumber & Carrot Salad

Calabacitas

Pan Con Tomate

Bok Choy Stir Fry

Lemon Garlic Butter Chicken with Green Beans

Baked Jicama with Yogurt Dip

Baked Zucchini Tots

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