Ingredients List:

10 ounces frozen chopped spinach, thawed and squeezed dry

8 ounces ricotta cheese

4 ounces mozzarella cheese, shredded

1 ounce Parmesan cheese, grated

1 tablespoon olive oil

1 large egg yolk

1 teaspoon garlic powder

1 1/2 teaspoons minced fresh oregano

1/8 teaspoon red pepper flakes

1 teaspoon salt

1 lb pizza dough

Instructions:

Preheat the oven to 500 degrees Fahrenheit.

In a large bowl, combine the spinach, ricotta, mozzarella, olive oil, egg yolk, garlic powder, oregano, red pepper flakes, and salt.

Divide the pizza dough into 4 even pieces. On a lightly floured surface, flatten each piece into a 7-inch round.

Spread a quarter of the spinach filling evenly over half of each dough round, leaving a 1-inch border around the edge.

Brush the edges with egg wash (1 large egg lightly beaten with 2 tablespoons water), then fold the other half of the dough circle over the spinach mixture. Press and pinch the edges to seal.

Cut 5 steam vents in the top of each calzone and brush the tops with the remaining egg wash.

Transfer the calzones onto a parchment-lined baking sheet and bake for 8 minutes. Brush with any remaining egg wash and sprinkle with grated Parmesan, then bake for another 7 minutes.

Move to a wire rack and let cool for 5 minutes before serving.

Tips and Tricks:

Squeezing the spinach dry is crucial to prevent a soggy calzone.

The combination of cheeses provides a rich and creamy filling.

Serve these calzones with a side of marinara sauce for dipping.

These calzones are perfect for a family dinner or as a make-ahead meal.

Ingredients:

1 tablespoon olive oil
1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
3 cloves garlic, minced
1 red bell pepper, diced
1 onion, diced
3 tablespoons red curry paste
1 tablespoon freshly grated ginger
6 cups low sodium chicken broth
1 (13.5-ounce) can coconut milk
4 ounces rice noodles
1 tablespoon fish sauce
2 teaspoons brown sugar
3 green onions, thinly sliced
½ cup chopped fresh cilantro leaves
¼ cup chopped fresh basil leaves
2 tablespoons freshly squeezed lime juice

Directions:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Add garlic, bell pepper, and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in red curry paste and ginger until fragrant, about 1 minute.
Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
Stir in rice noodles, fish sauce, and brown sugar until noodles are tender, about 5 minutes.
Remove from heat; stir in green onions, cilantro, basil, and lime juice; season with salt and pepper, to taste.
Serve immediately.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: Not specified | Servings: 6 servings (8 cups)

Ingredients:

For the Crispy Brussels Sprouts:

1 lb. fresh brussels sprouts, halved (or cut into wedges if they are bigger)
1-2 tbsp olive oil
1/4 tsp garlic powder
Salt and pepper to taste

For the Dijon Aioli:

1/4 cup mayo
2 tbsp olive oil
1 & 1/2 tbsp dijon
1 tsp minced garlic (garlic powder will also work)
Salt and pepper to taste
1/2 tsp fresh chopped or dried parsley

Directions:

Oven Method:

Preheat the oven to 400 degrees F.
Toss your brussels sprouts with olive oil, garlic powder, salt, and pepper.
Arrange them on a baking sheet in a single layer and bake for 18-20 minutes, or until they are crispy and golden to your liking. Toss them halfway through.
Dip the brussels sprouts in the dipping sauce and enjoy!

Air Fryer Method:

Add brussels sprouts (mixed with olive oil, salt, and pepper) in a single layer on the air fryer basket.
Cook at 380 degrees F for about 6 minutes.
Toss them around and cook for another 5-7 minutes or until they’re crispy and golden. Every air fryer is different. Keep an eye on them for your desired crispiness.

For the Aioli:

Combine all the aioli ingredients except the parsley.
Mix together and chill until the brussel sprouts are ready.
Serve aioli in a small dipping bowl and top with fresh or dried parsley.

Tips for the Best Experience:

For extra crispy brussels sprouts, ensure they are dry before tossing them with oil and seasonings.
Adjust cooking times based on the size of your brussels sprouts to ensure they cook evenly.
The aioli can be prepared ahead of time and stored in the refrigerator to enhance its flavors.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes

Servings: 4

Ingredients:

2 tbsp ghee or avocado oil, divided (use avocado oil for dairy free)

2 small zucchinis, sliced into thin rounds

1/2 small onion, chopped

2 cloves garlic, minced

3 cups baby spinach

1 and 1/4 cup small tomatoes, sliced into thin slices

1 tbsp fresh basil, minced + extra for garnish

8 eggs

1/4 cup dairy free milk

1/2 tsp salt

Fresh ground pepper to taste

Directions:

Preheat the oven to 350°F. Liberally grease a pie dish or quiche pan.

In a large skillet, melt one tablespoon of fat over medium-high heat. Arrange zucchini rounds in a single layer in the bottom of the skillet and cook until starting to brown. Flip zucchini rounds and cook on the other side. Remove from the pan.

Lower heat to medium, add the remaining one tablespoon of fat, and cook onions until translucent and beginning to brown, about 3-4 minutes. Add garlic and cook for one minute. Add baby spinach and cook until just wilted. Remove from heat.

Spread the onion/spinach mixture evenly onto the bottom of the greased quiche pan. Layer cooked zucchini rounds and tomato slices on top, reserving a handful of each for the top. Sprinkle on minced fresh basil.

In a large bowl, whisk together eggs, dairy-free milk, salt, and pepper. Pour the mixture over the top of the vegetables in the quiche pan. Give a little shake to settle. Top with the remaining zucchini rounds and tomato slices.

Bake for 35-40 minutes, until the center is set. Cool slightly before cutting into wedges. Garnish with fresh basil.

Notes:

When cooking the zucchini rounds, use medium-high heat to create a nice browning without overcooking the zucchini. The browning adds a nice flavor and gives a dramatic look.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes

Servings: 6