Favorites

Salads
Kale Salad with Goat Cheese and Dried Cherries (side)
Chickpea, Barley and Zucchini Ribbon Salad
Vietnamese “Green Papaya” Salad
Canteloupe Salad with Fresh Mozzarella
Napa Cabbage and Kale Coleslaw with Creamy Miso-Ginger Dressing
Obsessively Good Avocado and Cucumber Salad (for a meal, serve with pita)
Wheat Berry Salad with Citrus and Feta
Zucchini and Carrot Salad (side)
Fried Egg Salad
Pickled Cabbage Slaw
Warm Lentil Potato Salad
Beet and Citrus Goat Cheese Salad (side)

Mains (Vegetarian)
Simple Chickpea Curry
Enchiladas
Pupusas
Rice Bowl
Gnocchi
Potato and Goat Cheese Frittata
Potato Squash Goat Cheese Gratin
Tostadas with Smoky Sweet Corn Hummus
Simple Carrot Soup
Take Out Style Seasame Noodles with Cucumber
Spaghetti with Mascarpone, Lemons and Ricotta
Sweet Potatoes and Spinach Chilaquiles
Charred Cauliflower Quesadillas
Thai Stuffed Sweet Potatoes
Roasted Cauliflower with Olives, Currants and Tahini
Sweet Corn and Squash Fritters
Stir Fried Lo Mein
One Pan Farro and Tomatoes
Peanut Noodles
Seasoned Tofu
Toasts with Roasted Squash, Maple Syrup Caramelized Onions and Ricotta
Crispy Fried Egg – With a slice of toast, this can turn any of the lighter salads into a meal!
Spring Vegetable Gratin

Mains (Meat/Fish)
Pioneer Woman Chili
Chicken Tikka Masala
Learn to Stir Fry: Chicken Recipe
Pasta with Spinach and Italian Sausage
Split Pea Soup
Grilled/Stovetop Salmon

Sides, Breads
Mashed Potatoes
Baba Ganoush
Tostadas with Smoky Sweet Corn Hummus
No Knead Bread
Spring Rolls
Roasted Grape and Olive Crostini
Skillet Cornbread
Seasoned Tofu
Sweet Corn and Squash Fritters

Sweets
Cobbler
Fudgy Brownies
Memom’s Peanut Butter Pie
Gingerbread
Mexican Wedding Cookies
Pie Crust
Pumpkin Pie
Buckeyes
Pumpkin Mufins

Drinks
Pumpkin Spice Latte

Simple Salmon Chirashi

So easy and delicious! The only thing is there are a lot of add-ins to keep track of. Cucumber, sesame seeds, green onion, soy/sesame oil sauce, seaweed and avocado. I added in some spinach too for extra veggies. I also pan fried the salmon according to this recipe: http://www.thekitchn.com/recipe-simple-pan-seared-salmon-recipes-from-the-kitchn-214529

The only thing I would change is for the sauce, I’d deglaze the skillet I used for the salmon with soy sauce, then pour into a dish with some oil.

http://www.myrecipes.com/recipe/simple-salmon-chirashi

Creamy Zucchini Fettucine

Incredibly simple and delicious! I shredded my zucchini instead of dicing it, used up some leftover shallots and added white beans and mushrooms. I think the mushroom really sent it over the top. Could work with other veggies too: peas, carrots, spinach, broccoli/cauliflower if you steamed it a bit first.

UPDATE: I used 3 medium-large zucchini plus one small package of mushrooms, and while the pan was a bit crowded it still turned out really good. Also the 3 additional tablespoons of butter don’t seem to add much when there’s already 1 tablespoon and sheavy cream.

http://www.thekitchn.com/recipe-creamy-zucchini-fettuccine-221555

Thai Turkey Salad

A version of larb, which I love. And this is super easy, easy enough for a weeknight for sure.

The only thing I didn’t like was that proportions in the sauce were off for me, way too sweet. Not enough acid, it really needed some vinegar. Next time, use the flavored fish sauce recipe from Serious Eats instead. But reduced sugar to 1/4 cup.

http://www.realsimple.com/food-recipes/browse-all-recipes/thai-turkey-salad
http://www.seriouseats.com/recipes/2013/01/charles-phans-flavored-fish-sauce.html

Broccoli Pesto

This is super easy with frozen broccoli defrosted in the microwave, definitely doing on a weeknight. Next time more herbs and a lot more cheese. Made it with white beans and polenta and it was very filling and delicious.

UPDATE: Ended up combining the best of the two recipes.
Makes 5-6 servings.
Start polenta. Boil 3 cups of water (you’ll add 3/4 c + 2tbsp corn grits, then whisk).
Defrost broccoli.
Chop 1 onion and 3 garlic cloves.
Saute onion and garlic for a few mins, then add broccoli for a few more.
Transfer to a bowl with some water and a glug of olive oil.
Add in entire bag of basil leaves from Trader Joe’s (they were a little wilted by the time I used them, so if they’re fresh maybe a bit less).
Add in 1/2 cup grated parmesan cheese.
Blend with immersion blender.

Serve over polenta and white beans!

http://www.thekitchn.com/recipe-broccoli-feta-pesto-recipes-from-the-kitchn-46428

https://www.washingtonpost.com/pb/recipes/flatbread-pizzas-broccoli-pesto-sun-dried-tomato-and-egg/14566/?tid=ss_pin

Mulled Wine

Delicious and easy! And thanks to the Best World Market, the spices were easy to buy and very cheap. I followed the recipe exactly except for substituting dark rum for the brandy since that’s what I had lying around.

Mulled Wine