Blog Posts

Romano Beans Gremolata

8/8/2019

Time: 20 Minutes
½ lb. Romano beans
1 garlic clove, finely chopped
2 Tbl. fresh thyme, finely chopped, or 1 Tbl. dried
1 Tbl. olive oil
1 tsp. lemon zest
Pinch of salt

1) Snap the stem ends off Romano beans. Add water to a pot, about 2 inches high, and boil. Add beans and cook until tender, 5-10 minutes.

2) Prepare a bowl of ice-cold water. As soon as the beans are tender, transfer to the ice water. Drain, and set them aside.

3) In a skillet or pan, warm olive oil and garlic on low heat until the garlic is soft, about 5 minutes, but do not let the garlic get brown.

4) Toss beans into the garlic and oil, and cook for 2 minutes. Add a pinch of salt. Transfer to a serving plate. Pour any extra garlic oil over the beans. Sprinkle with the lemon zest and thyme. Serve warm or cold.

Stuffed Roasted Peppers

Time: 30 Minutes
4 bell peppers
1 pint cherry tomatoes
1 cup packed fresh basil leaves, or ½ cup dried
1 medium onion
3 garlic cloves
3 Tbl. olive oil
Salt and pepper

1) Preheat oven to 425°F and lightly oil a large, shallow baking pan.

2) Cut bell peppers in half lengthwise and remove seeds and ribs. Arrange peppers, cut sides up, in baking pan and lightly oil the cut edges and stems. Cut tomatoes in half. Chop onion and basil. Finely chop the garlic.

3) Toss all ingredients in a bowl, except for the cut bell pepper, and add salt and pepper to taste. Divide mixture among peppers and roast in upper third of the oven until peppers are tender, about 20 minutes.

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Chicken Cucumber Avocado Salad

8/1/2019

Time: 10 Minutes

1 lb. shredded chicken
1 large English cucumber
2 Tbl. lemon juice
½ cup cilantro. Or, fresh parsley, or basil
4-5 tomatoes
¼ red onion
2 avocados
3 Tbl. olive oil
Salt and pepper

1) Cut the cucumber in half, lengthways, and slice into ¼-inch slices. Slice or chop the tomatoes. Peel and dice the avocado. Chop the cilantro. Slice the red onion thin.

2) Mix together the chicken, cucumbers, tomatoes, onion, avocados and cilantro in a large bowl. Drizzle with olive oil and lemon juice, and season with salt and pepper. Toss gently to mix everything well.

How to Cook Shishito Peppers

Time: 10-15 Minutes

Shishito peppers
Olive Oil
Lemon juice
Salt

1) Heat a little olive oil in a pan or skillet until it’s good and hot, but not smoking.

2) Add the peppers, complete with stems, and cook them over medium heat. Toss and turn them often until they blister. They should only char in a few places.

3) When the peppers are blistered, toss them with salt and lemon juice. Serve hot.

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

Chicken Salad with Grapes

7/25/2019

Time: 10 Minutes

4 cups cooked, chopped chicken
1 cup chopped celery
1 cup grapes, halved
½ cup dried cherries
½ cup roasted pecans, chopped
1 cup mayonnaise or Greek Yogurt
½ tsp. salt
½ tsp. black pepper
Optional: Chopped celery leaves

1) Simple! Add all of the ingredients to a large bowl. Stir long enough to mix everything, and no more.

Learn more about how to dry cherries using an oven or dehydrator at thespruceeats.com.

Summer Peach Spinach Salad

Time: 10 Minutes

2 handfuls fresh spinach
½ medium red or purple onion
2 Tbl. balsamic vinegar
2 cloves of garlic
1 medium avocado
1 medium peach
4-5 dates

1) Dice the avocado. Slice the peach. Chop the dates. Mince the garlic. Thinly slice the onion.

2) Mix everything In a large bowl except for the balsamic vinegar. Then, drizzle with balsamic vinegar. Gently toss the salad. Serve immediately or chill in the fridge for 1-2 hours.

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

Pan-Cooked Celery With Tomatoes

7/18/2019

Time: 20 Minutes

1 bunch celery
1 lb. chopped tomatoes
3 Tbl chopped parsley
1 Tbl. olive oil
Pinch of sugar
4 garlic cloves, minced
Salt and pepper
Optional: 1 anchovy, rinsed and chopped

1) Trim and cut the celery into 1-inch pieces. Steam for 5 minutes. Then drain. If you don’t have a steamer, check out Food52.com’s article on “How to Steam Vegetables Without a Steamer.”

2) Heat oil in a pan over medium heat and add garlic. Stir for about 30 seconds, then add the anchovy (optional), tomatoes, 2 Tbl. of parsley, sugar, and salt and pepper to taste. Stir together.

3) Stir in the celery. Cook, stirring often, for about 10 minutes. Mix in the remaining tablespoon of parsley just before serving.

Mango Chicken

Time: 35-45 Minutes

4 boneless, skinless chicken breasts
2 bunches green onion
1 Tbl. sweet curry powder
3-4 mangos
2-3 cloves garlic
2 Tbl. olive oil
Salt, to taste

1) Finely chop the green onion. Chop the garlic. Chop the chicken breasts into small cubes. Skin and cut the mangos into small cubes.

2) Heat the oil in a pan on medium heat. Add the green onions and garlic, and saute until softened. Add the chicken breasts and fry until slightly browned on the outside.

3) Change the heat setting to low and add the sweet curry powder. Cook and stir for 3 minutes. Add more oil if needed.

4) Add mango and ½ cup water. Cover and simmer for 25-35 minutes, stirring occasionally. Mango should be soft and chicken should be fully cooked. Add salt. Remove the cover in the last 10 minutes of cooking to allow sauce to thicken more.

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

Garlic Basil Carrots and Green Beans

7/11/2019

Time: 20 Minutes

2 Tbl. olive oil, divided in half 2 carrots
1 lb. green beans 1 tsp. salt
1/4 cup fresh basil 1/2 tsp. pepper
2 garlic cloves

1) Trim the green beans, mince the garlic and chop the fresh basil. Also, peel and thinly slice carrots with a peeler.

2) Heat 1 Tbl. oil in a pan over medium heat. Add the garlic and cook, stirring, for 2-3 minutes until you can smell the garlic starting to cook.

3) Toss in the carrots and green beans, stirring together with the garlic. Let the veggies cook, stirring occasionally, for 5-7 minutes, until the carrots and green beans are becoming tender.

4) Once the veggies are as soft as you want, remove the pan from heat. Stir in the basil, salt, pepper, and another tablespoon of olive oil.

Kale and Balsamic Plum Salad

Time: 10 Minutes

3 Tbl. olive oil
3 Tbl. balsamic vinegar
2 medium plums, pitted and thinly sliced
8-12 large kale leaves
½ cup ricotta cheese
1 tsp. honey
Salt and pepper

1) Whisk olive oil, vinegar, and honey in a small bowl and season with salt and pepper.

2) Add plums, and toss to coat them. Move the plums to a plate, leaving the vinaigrette in the small bowl.

3) Divide ricotta between two serving plates. Add salt and pepper.

4) Tear kale leaves into small pieces and toss with the vinaigrette. Place the soaked leaves on top of the ricotta. Then top with plums, and drizzle the remaining vinaigrette over the top. Serve right away.

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

Cantaloupe, Kiwi & Banana Smoothie

7/4/2019

Time: 10 Minutes

1 banana
1 kiwi, peeled, halved
½ of 1 cantaloupe
1 cup almond milk
½ cup Greek yogurt

1. Break banana into smaller pieces, peel and slice kiwi in half. Slice cantaloupe in half, remove seeds and peel, cut into ½ inch chunks.

2. Add fruit, almond milk, and yogurt to blender or food processor and blend until no pieces of fruit remain. Garnish with coconut flakes, nuts and seeds for an extra protein boost!

Healthy Zucchini Tomato Bake

Time: 30 minutes

2 Tbl. olive oil
2 cups zucchini
2 cups tomatoes
2 Tbl. basil, or ½ Tbl. dried
¼ cup parmesan cheese
1 tsp. salt
1 tsp. Pepper

Optional: Top with hot pepper flakes and more parmesan cheese

1. Preheat oven to 350 degrees and spray a baking dish with oil.
2. Slice or dice the zucchini and tomato and place in the baking dish.
3. Whisk together chopped (or dried) basil, olive oil, salt, pepper and parmesan cheese. Pour it over the vegetables.
4. Bake for 20-25 minutes, or until vegetables are slightly tender. If you like your vegetables cooked well, bake for an extra 5-10 minutes.

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

Chicken and Nectarine Lettuce Cups

6/27/2019

Time: 30 minutes
2 cups cooked and shredded chicken
1 jalapeño pepper, seeded and minced
¼-½ cup sliced red onion
8-10 large pieces living lettuce
2 nectarines
1-2 limes
Vegetable oil
Smoked paprika
Salt and pepper

1) Rinse the living lettuce so it can dry as you prepare the filling.
2) In a large bowl, whisk 2 Tbl. lime juice, 1 Tbl. vegetable oil and ½ tsp. smoked paprika. Add salt and pepper to taste.
3) To the same bowl, add the shredded chicken, thinly sliced nectarines, sliced red onion and minced jalapeño. Stir everything together well and divide among the lettuce cups.

You can save the leftovers for the next day, but by the 3rd day, the nectarines will start to get soft.

Zesty Broccoli and Cauliflower Salad

Time: 30 Minutes

2 cups fresh broccoli florets
2 cups cauliflower, chopped
1 red onion, sliced in rings
½ cup zesty Italian dressing
¼ cup sunflower seeds (optional)

In a mixing bowl, add the broccoli, cauliflower, onions and dressing. Toss, cover and refrigerate for 20 minutes or more. Sprinkle with sunflower seeds (optional) before serving.

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

Easy Sautéed Zucchini with Parmesan

6/20/2019

Prep Time: 35 minutes

1 tablespoon olive oil
2 tablespoons butter
1 medium yellow onion
4 medium zucchini
½ teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon dried thyme
¼ cup freshly grated Parmesan cheese

1) Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining butter.

2) Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately.

10 Minute Lemon Garlic Sauteed Bok Choy

1 lb. baby bok choy

1 1/2 Tbl. olive oil

1 pinch of crushed red pepper flakes

3 garlic cloves, minced

½ lemon, cut into wedges

Salt

1) Clean the bok choy. Trim the ends, slice in half lengthwise and pat dry.

2) Add the oil, garlic and red pepper flakes to a pan. Heat at medium and cook. Stir occasionally, until the oil begins to bubble around the garlic, but before the garlic starts to turn light brown.

3) Toss in the bok choy and spread into one layer. Sprinkle on ¼ tsp. salt. Cook for a few minutes, no stirring, until the bottom starts to turn brown.

4) Flip the bok choy and cook for a few more minutes, or until the white bottoms begin to soften, but still have some crunch.

5) Transfer to a plate then squeeze 2 lemon wedges on top, along with 1 teaspoon or so of olive oil. Serve with more lemon wedges on the side.

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

Southwest Cilantro Lime Corn Salad

6/13/2019

Prep Time: 30 minutes

2 ears of fresh corn

1/4 cup diced bell pepper

½ - 1 jalapeño, minced

1 small onion, diced

1.5 Tbl minced cilantro

1 tsp olive oil

1/4 tsp kosher salt

1/8 tsp black pepper

½ Tbl lime juice

1) Shuck and remove the kernels from the corn. Find tips on how to do this easily online, here

2) Heat a pan at medium-high with olive oil.

3) Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 8 minutes, until lightly golden brown.

4) Season with salt and pepper and stir in cilantro and lime juice.

Chicken and Chard Stir Fry

Prep Time: 30 minutes

8 chicken thighs, boneless and skinless

1 bunch of chard - Leaves rough chopped and
the stems finely chopped

2 Tbl butter

4 cloves minced garlic

1 cup carrots, thinly sliced

1) Heat a pan at medium. Add 1 tablespoon of butter. Salt and pepper the chicken thighs and place in the pan. Let the chicken cook on one side for 5-8 minutes. Flip and cook for 8 more minutes.

2) While the chicken is cooking, heat another pan and add 1 tablespoon of butter. Add the carrots and garlic and cook for 5 minutes.

3) Add the chard to the carrots and toss. Then, saute for 5 minutes.

4) Serve the chard and carrots over sliced chicken.

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

Chicken Salad with Honey-Mustard Dressing

6/6/2019

Total Time: 20 minutes
2 cups diced cooked chicken
1 cucumber
1 bell pepper
2 tbl minced red onion
2 tsp chopped fresh basil (or 1 tsp dried)
2 tbl lime juice
1 tbl mayonnaise
2 tsp honey mustard
1/2 tsp salt
1/4 tsp black pepper
1/2 cup olive oil
1/2 lb salad greens

1. Peel the cucumber, cut in half lengthwise and remove the seeds. Dice the cucumber, and the bell pepper.

2. In a large bowl, whisk together the lime juice, mayonnaise, honey mustard, salt, and black pepper. Add the oil slowly while whisking.

3. In a medium size bowl, toss the chicken, cucumber, bell pepper, onion, and basil with half the dressing. Toss the greens into the remaining dressing. Put the greens on plates and top with the chicken salad.

Radish and Grapefruit Salad

Prep Time: 10 minutes

4 small grapefruit
2-3 medium radishes, very thinly sliced
1⁄2 cup pitted black olives
4 green onions, sliced thin

Dressing
1⁄4 cup olive oil
3 tbl grapefruit juice
Salt & pepper to taste

1. Peel the grapefruit and cut into pieces over a bowl to catch the juice. This should give you enough juice to make the dressing.

2. Place the grapefruit, radishes, black olives and green onions in a salad bowl. Chill until ready to serve.

3. Dressing: Whisk together the dressing ingredients. Pour over chilled salad and toss gently.

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