INGREDIENTS

1½ tablespoons vegetable oil

1 red, orange, or yellow bell pepper, diced

1 small bunch scallions, light and dark green parts, sliced diagonally into 1-inch pieces

3 cloves garlic, minced

1 (14-oz) can unsweetened coconut milk (see note)

2½ tablespoons Thai red curry paste

2 tablespoons fish sauce

2½ tablespoons packed dark brown sugar

1¼ pounds chicken breast or tenderloins, thinly sliced into bite-size pieces

1 tablespoon lime juice plus lime wedges for serving (you’ll need 2 limes)

¼ cup fresh chopped cilantro

⅓ cup dry roasted peanuts, finely chopped

INSTRUCTIONS

1)Heat the oil in a large nonstick pan over medium-low heat. Add the pepper and cook, stirring frequently, until softened and starting to brown, 3 to 4 minutes. Add the scallions and cook, stirring frequently, until softened, 1 to 2 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.

2)Add the coconut milk, curry paste, fish sauce, and sugar and whisk together. Bring to a gentle boil, then reduce the heat to a simmer and cook, uncovered, until slightly thickened, about 2 minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 8 minutes. (Do not let the sauce vigorously boil; the idea is to cook the chicken gently so that it’s tender.) Stir in the lime juice, cilantro, and peanuts. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.

Note:

The consistency of canned coconut varies by brand. Some might be a bit watery, while others might separate in sauces. I’ve consistently had great results with the Thai Kitchen brand.

Ingredients:

For the Chicken Meatballs:

4 cloves Garlic, minced

2 lbs Ground chicken

1/4 cup Red onion, finely chopped

1/4 cup Fresh dill, chopped

1/2 tsp Ground cumin

1/4 cup Fresh mint, chopped

1/2 tsp Lemon zest

1/2 tsp Ground oregano

1/2 tsp Red pepper flakes

1 tsp Salt

1/4 tsp Black pepper

1 tbsp Olive oil (for cooking)

For Serving:

1 Cucumber, sliced

1 Tomato, diced

Tzatziki sauce

Cooked white rice

Romaine lettuce leaves

Crumbled feta cheese

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.

In a large mixing bowl, combine the ground chicken, minced garlic, chopped red onion, chopped dill, chopped mint, lemon zest, ground oregano, ground cumin, red pepper flakes, salt, and black pepper. Mix until all ingredients are evenly incorporated.

Using your hands, shape the chicken mixture into meatballs of your desired size. Place them on the prepared baking sheet.

Drizzle the olive oil over the meatballs to help them brown in the oven.

Bake the chicken meatballs in the preheated oven for about 20-25 minutes, or until they are cooked through and golden brown on the outside.

While the meatballs are baking, prepare the serving components. Cook the white rice according to package instructions. Slice the cucumber, dice the tomato, and wash the romaine lettuce leaves.

Once the meatballs are done, remove them from the oven and let them cool slightly.

To serve, arrange the cooked white rice on a serving platter or individual plates. Place the baked chicken meatballs on top of the rice.

Serve with tzatziki sauce on the side for dipping. Garnish with cucumber slices, diced tomato, romaine lettuce leaves, and crumbled feta cheese.

Enjoy your delicious Greek Chicken Meatballs with all the Mediterranean flavors!

Feel free to adjust the seasoning and ingredients according to your taste preferences

Ingredients:

For the Dressing:

3 tablespoons freshly squeezed lime juice
1/4 cup extra virgin olive oil
2 tablespoons honey
Salt and pepper, to taste
For the Salad:

5 oz arugula
1 ripe mango, peeled, pit removed, and diced into bite-sized pieces
1 avocado, peeled, cored, and diced
1/4 cup red onions, thinly sliced
1/3 cup pine nuts, toasted

Directions:
Prepare the Dressing:
In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, and honey until well combined. Season with salt and pepper to taste. Set aside to allow the flavors to meld while you prepare the salad.
Toast the Pine Nuts:
Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until golden and fragrant. This should take about 2-3 minutes. Remove from heat and set aside to cool.
Assemble the Salad:
In a large salad bowl, combine the arugula, diced mango, diced avocado, and thinly sliced red onions.
Drizzle the prepared honey-lime dressing over the salad ingredients. Toss gently to ensure all the components are evenly coated with the dressing.
Add the Pine Nuts and Serve:
Sprinkle the toasted pine nuts over the salad just before serving to maintain their crunch.
Toss the salad lightly once more to distribute the pine nuts throughout

Ingredients

▢3 ounces prosciutto, torn

▢3 large eggs, at room temperature, beaten

▢3/4 cup freshly grated parmesan cheese

▢1 clove garlic, grated

▢1/4 cup fresh basil, chopped (or 2 tablespoons dried basil)

▢2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)

▢1 tablespoon chopped fresh chives (or 1 teaspoon onion powder)

▢1 pound dry orzo pasta (use gluten-free, if needed)

▢2 tablespoons salted butter, at room temperature

▢2 cups fresh baby spinach, chopped (or 6 ounces frozen, thawed spinach)

▢kosher salt and black pepper

▢8 ounces burrata or ricotta cheese, at room temperature

▢fresh herbs and or microgreens, for serving

Instructions

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and arrange the prosciutto in an even layer. Transfer to the oven and cook 8-10 minutes, until the prosciutto is crisp.

2. Meanwhile, whisk together the eggs, parmesan, garlic, basil, thyme, and chives, in a large serving bowl.

3. Bring a large pot of salted water to a boil. Boil the orzo until al dente. Before draining, scoop out about 1 cup pasta water, then drain.

4. Immediately add the hot orzo to the egg/cheese mixture, tossing quickly (to ensure the eggs do not scramble) until the eggs thicken and create a sauce. Thin the sauce with a bit of the reserved pasta water, until it reaches your desired consistency. Add the butter and spinach and gently toss to combine. Season with salt and pepper.

5. Divide the orzo among plates and top with freshly torn burrata cheese, the crispy prosciutto, and fresh herbs. Drizzle a bit of olive oil over top. Enjoy!

Prep Time 10minutes minutes

Cook Time 10minutes minutes

Total Time 20minutes minutes

Servings: 6

INGREDIENTS

1 cup basmati rice

1 pound medium shrimp, peeled and deveined

Kosher salt and freshly ground black pepper, to taste

2 tablespoons unsalted butter

1 onion, diced

1 red bell pepper, diced

2 tablespoons red curry paste

3 cloves garlic, minced

1 tablespoon freshly grated ginger

1 (12-ounce) can unsweetened coconut milk

3 cups vegetable stock

2 tablespoons freshly squeezed lime juice

2 tablespoons chopped fresh cilantro leaves

INSTRUCTIONS

In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside.

Season shrimp with salt and pepper, to taste.

Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add onion and bell pepper to the Dutch oven. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in red curry paste, garlic and ginger until fragrant, about 2 minutes.

Stir in coconut milk and vegetable stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

Stir in rice, shrimp, lime juice and cilantro

INGREDIENTS

1/4 cup diced shallots

2 tbsp extra virgin olive oil

1/2 cup diced yellow onion

3 grated or pressed cloves of garlic

1 1/2 cups sliced baby bella mushrooms

5 Tbsp butter

1 1/2 cups wild mushrooms or another mushroom mix

6 sprigs fresh thyme divided

1/4 cup flour

1/2 cup salty pasta water

1/2 tsp sea salt

3/4 cup white wine

1/2 cup broth (chicken or vegetable)

1/4 tsp fresh cracked pepper

INSTRUCTIONS

Add a large pot of water to the stove and add 1/2 tsp sea salt. When boiling add the Pappardelle and cook according to package directions.

Add extra virgin olive oil to a heated saute pan over medium heat. When it shimmers, add the onions and shallots. Cook for 4 minutes until they begin to soften.

Add the garlic and the baby bella mushrooms and cook for about 2 minutes.

Then add the butter and stir continuously until it melts. Then add the rest of the mushroom mix and half of the thyme sprigs. Cook for 3-5 minutes. The mushrooms will start to take on a caramelization brown color and soften up nicely.

Add the flour in and mix well. Cook for about 1 minute and then add the white wine and scrape the brown bits on the bottom of the pan.

Let the mix simmer for about 2 minutes and let some of the white wine cook off. Then then add the broth and simmer for 3-5 minutes.

Add the salty pasta water and mix well. Turn off the heat and add the pappardelle.

Serve with additional salt and pepper to taste and more fresh thyme leaves.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4 – 6

Ingredients:

1 tablespoon olive oil

1/2 medium onion, chopped finely

1 teaspoon grated fresh ginger

3 cloves garlic, minced

4 heaping tablespoons Thai red curry paste

4 cups chicken or vegetable broth

2 cups water

Juice of 1 lime

3.5 ounces uncooked rice noodles

1 (13.5 ounce) can full-fat coconut milk

2 cups shredded cooked chicken (rotisserie recommended)

Generous handful fresh basil, torn

Handful fresh cilantro, chopped

Chopped scallions, to taste

Salt & pepper, to taste

Lime wedges for serving (optional)

Directions:

Add the olive oil and onion to a large pot over medium-high heat. Sauté for 5 minutes, stirring occasionally.

Stir in the ginger, garlic, and curry paste, and cook for about 30 seconds.

Add the broth, water, lime juice, and noodles. Increase heat to high and bring to a gentle boil.

Stir in the coconut milk and chicken. Reduce heat to medium-low and let the soup simmer for 10 minutes.

Stir in the basil, cilantro, and scallions. Season with salt & pepper as needed.

Serve immediately with an extra wedge of lime on the side if desired. Note: The noodles will soak up more liquid the longer you leave the soup. Add more chicken broth if needed when reheating leftovers.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes

Kcal: Information not provided | Servings: 4 servings

Delight in the richness of our Creamy Mushroom Chicken and Wild Rice Soup. Tender chicken, hearty wild rice, and earthy mushrooms come together in a velvety, creamy broth. This comforting soup is packed with savory flavors and wholesome ingredients, making it a satisfying meal that’s perfect for any occasion.

ingredients

2 tablespoons butter

1 pound mushrooms, sliced

1 tablespoon butter

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

6 cups chicken broth

1 cup wild rice (or a blend of rice including wild

rice)

1 1/2 cups chicken, cooked and diced or shredded

1 cup milk or cream

1 cup parmigiano reggiano (parmesan), grated

salt and pepper to taste

directions

1. Melt the butter in a pan over medium-high heat, add the mushrooms and cook

until the mushrooms have released their liquids and the liquid has evaporated,

about 10-15 minutes, before setting aside.

2. Melt the butter in the pan, add the onions, carrots and celery and cook until tender,

about 8-10 minutes.

3. Mix in the garlic and thyme and cook until fragrant, about a minute.

4. Add the broth, rice, chicken and mushrooms, bring to a boil, reduce the heat and

simmer, covered, until the rice is tender, about 20-30 minutes.

5. Mix in the milk and cheese and cook until the cheese has melted, before seasoning

with salt and pepper to taste.

Ingredients:

1 lb ground beef

4 large potatoes, peeled and cubed

1 onion, diced

2 cloves garlic, minced

4 cups beef broth

1 cup heavy cream

2 carrots, peeled and diced

2 stalks celery, diced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika

2 tablespoons all-purpose flour

2 tablespoons olive oil

1 cup shredded cheddar cheese (for garnish)

Fresh parsley, chopped (for garnish)

Instructions:

Cook Beef: Heat olive oil in a large pot over medium heat. Add ground beef, onion, and garlic. Cook until beef is browned.

Add Vegetables: Stir in carrots and celery, cook for 5 more minutes.

Thicken Soup: Sprinkle flour over the mixture, stir to coat evenly. Pour in beef broth.

Add Potatoes and Season: Put in potatoes, salt, pepper, and paprika. Bring to a boil, then simmer for 20-25 minutes until potatoes are tender.

Final Touch: Stir in heavy cream, heat through. Serve hot, garnished with shredded cheese and fresh parsley.

Notes:

For a lighter version, use half-and-half or whole milk instead of heavy cream.

Consider adding bacon bits or green onions for extra flavor.

Total Time: 50 minutes

Ingredients

3 tablespoons extra-virgin olive oil

1 pound Yukon gold potatoes, cut into

1-inch pieces

2 teaspoons kosher salt

¼ teaspoon freshly cracked black

pepper

2 tablespoons salted butter

1 large shallot, chopped

3 cloves garlic, minced

1 cup heavy cream

½ cup chicken or fish stock

2 sprigs fresh rosemary

1 teaspoon lemon zest

2 tablespoons lemon juice (from 1

lemon)

2 teaspoons Dijon mustard

¼ teaspoon ground cayenne pepper

2 tablespoons capers, drained

1 pound cod fillet, cut into 4 pieces

2 tablespoons minced flat leaf

parsley (optional)

Method

1. Preheat the oven 450°F with a rack in the center position. Grease an 8×8-inch baking dish with 1 tablespoon olive oil.

2. Add the potatoes and toss with 1 tablespoon of the oil, 1 teaspoon of the salt, and the black pepper. Roast until tender, 20-25 minutes.

3. Meanwhile, heat the butter and remaining 1 tablespoon oil in a medium saucepan over medium heat. Once the butter has melted add the shallot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.

4. Add the cream, stock, rosemary sprigs, lemon zest, lemon juice, mustard, cayenne, and capers. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium low and cook until it begins to thicken, about 5 minutes.

5. Sprinkle the cod all over with the remaining 1 teaspoon salt.

6. Remove the potatoes from the oven, nestle in the fish and pour the sauce over the top. Bake uncovered until the

fish is flakey, another 10-15 minutes.

7. Sprinkle with parsley, if using, before serving.

Serves: 4

Prep Time: 15 min

Cook Time: 35 min