Here I will try to compile recipes or add the things I am cooking over at my house!

Spaghetti with Green Garlic

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Sauteed Cooking Greens with Parmesan and Lemon

(CSA recipe)

1 tbsp butter

1 tbsp olive oil

1 clove minced garlic

1/2 cup chopped onion

1 bag cooking greens (chard, kale, collard greens), coarsely chopped

1/2 cup dry white wine or chicken stock or water

1 tbsp fresh lemon juice, or to taste

1/2 cup grated Parmesan cheese

Salt and pepper to taste

1. Melt butter and olive oil together in a large skillet over medium-high heat.
2. Stir in garlic and onion, and cook 1-2 minutes.
3. Add greens and the wine. Simmer covered until steams are soft and greens are tender 5-10 minutes.
4. Uncover and cook off remaining moisture then add lemon juice and Parmesan cheese.
5. Season to taste with salt and pepper.

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Sauteed Asparagus with Green Garlic

(CSA recipe)

1-2 Tbsp olive oil

1 bunch fresh asparagus

2 whole spring garlic, chopped

Salt to taste

Parmesan cheese and lemon (optional)

1. Heat olive oil in a large skillet over medium-high heat. Add garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender.
2. Season with salt to taste. Sprinkle with Parmesan and a light squeeze of lemon if you like.

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Green Chips

(aka Kale Chips)

1 bunch kale, washed and thoroughly dried

2 tbsp extra virgin olive oil

sea salt

1.  Preheat oven to 275 degrees
2. Remove spines from kale leaves, and cut into 2″ squares
3. Toss in a bowl with oil
4. Spread over baking sheet into single layer and salt well
5. Bake for 20 minutes, stirring half way

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*The following 3 recipes come from this NY Times article

Sauteed Shrimp with Coconut Oil, Ginger, and Coriander

2 1/2 tbsp coconut oil

6 scallions, thinly sliced

1 tbsp ginger, chopped and peeled

2 cloves garlic, minced

1/2 tsp ground coriander

1 lb large shrimp

1/2 tsp kosher salt

1 tsp fresh lemon juice

1/2 tsp ground black pepper

lemon wedges for serving

1. Heat a large skillet over medium heat. Melt coconut oil in the pan. Add white scallion slices, ginger, and garlic. Cook stirring until fragrant. About 30 seconds. Add coriander and cook 30 seconds more.
2. Add shrimp and salt. Cook, tossing occasionally, until shrimp are opaque, about 2-3 minutes. Stir in the green scallion pieces and cook until just wilted, 10-15 seconds. Season with lemon juice and black pepper. Service with lemon slices.

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Coconut Popcorn

1 1/2 cups unsweetened coconut flakes

3/4 tsp kosher salt

4 tbs coconut oil

1/2 cup popcorn kernels

2 tbsp black mustard seed

1. in a large pot over medium heat, toast the coconut flakes and 1/4 tsp salt until the coconut is golden, about 3-4 minutes. Transfer to a small bowl.
2. Add 2 tsp oil to the pot and stir in the popcorn and cover pot. After a few minutes, the popcorn will begin to pop vigorously. When the popping begins to slow and several seconds pass between pops, pour the popcorn into a large bowl.
3. In a small skillet over medium heat, add remaining 2 tbsp oil and mustard seeds. Toast seeds until they begin to pop, about 2 minutes.
4. Season with salt, sprinkle with coconut flakes and mustard seeds. Toss all to combine.

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Coconut Oil Sweet Potatoes

1 1/2 tbsp coconut oil

1 3/4 lbs sweet potatoes, peeled and cut into 1/2″ chunks

2 tbsp light brown sugar, packed

3/4 tsp kosher salt

1/4 tsp black pepper

1/4 tsp grated nutmeg

1. Heat oven to 350 degrees. Melt the coconut oil in a small saucepan over low heat.
2. In a large bowl toss potatoes, melted coconut oil, sugar, salt and pepper, and nutmeg.
3. Spread potatoes in an even layer on large baking sheet. Roast, tossing occasionally 45-50 minutes.

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Coconut Pancakes

1 cup whole wheat pancake mix

1 egg

1 tbsp coconut oil

1/2 cup milk

1 tsp vanilla

1 tsp cinnamon

1 tsp cardamon

1 tsp ground flaxseed

1/4 cup walnuts, chopped

1 tbsp coconut

1. combine pancake mix, egg, coconut oil, milk, vanilla and spices. Mix until blended
2. Add flax seed and walnuts. Pour batter into greased griddle or skillet. Cook how you would usually cook pancakes
3. Garnish with coconut flakes and your preferred syrup (I like cinnamon!)

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Healthy Quesadillas

* CSA recipe

1 tbsp canola oil

1 large onion, chopped (about 2 cups)

1 cup white button mushroom, chopped

1 cup chopped/sliced carrot

3 cloves garlic, minced

2 cups cooked chopped chicken (About one breast) or tuna, or black beans

1 tsp ground cumin

1 tsp chili powder

1 tsp dried oregano

2 cups spinach leaves, chopped

1/2 tsp salt

1/4 tsp black pepper

4 tortillas

1 cup shredded cheese

1. Heat oil in large pan and cook onion, mushroom, carrot, and garlic 7-10 mins. Add chicken (tua or beans), cumin, chili powder, oregano, salt, and pepper. Stir until the spices are incorporated then add spinach and cook 2-3 mins until wilted.

2. Heat a separate large nonstick skillet with cooking spray over medium heat. Place 1 tortilla in pan and sprinkle half the cheese and half the cooked veggie mixture on it then top with a second tortilla. Cook 3 minutes per side. Repeat. Serve with salsa, sour cream, etc…

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Lettuce, Apple and Sprout Salad

* CSA Recipe!

Dressing:

2 tbsp cider vinegar

1 tbsp honey

1 tbsp fresh lemon juice

1/3 cup olive oil

salt and black pepper

Salad:

2 cups lettuce, washed, dried and torn

1/2 cup washed sproutes

1 apple, quartered, cored, thinly sliced

salt and black pepper

your choice cheese, nuts, avocado, grated carrot, dried cherries, etc

1. Whisk together vinaigrette ingredients in a medium bowl. Season vinaigrette to taste with salt and pepper. Place salad ingredients in a large bowl. Toss to coat. Season with salt and pepper.

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Japanese Chicken

* This was a recipe we made at St. Mark’s for National Nutrition Month, it’s sweet!

(Serves 8)

2 eggs

1 cup flour

1/4 cup sesame seeds

8 chicken breasts, thawed

3/4 cup soy sauce

2 cups vinegar

1/3 cup water

4 cups granulated sugar

1. Preheat oven to 350 degrees. Whip eggs in one bowl. In another bowl, combine flour and sesame seeds.

2. Dip each chicken breast in the egg mixture. Then roll in evenly and heavily in the flour mixture and place in greased 9 x 13 pan.

3. Mix soy sauce, vinegar, water, and sugar together. Pour sauce over the chicken breasts and bake uncovered at 350 degrees for 30-35 minutes.

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Two-Bean Soup with Kale

3 tbsp olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celer

1/2 tsp salt, divided

2 garlic cloves, minced

4 cups vegetable broth, divided

7 cups stemmed, chopped kale (about 2 small bunches)

2 (15 oz) cans low-sodium cannellini beans, rinsed and

drained

1 (15 oz) can low-sodium black beans, rinsed and drained

1/2 tsp freshly ground black pepper

1 tbsp red wine vinegar

1 tsp chopped fresh rosemary

1. Heat a large Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, carrot, and celery, and saute 6 minutes or until tender. Stir in 1/4 tbsp salt and garlic; cook 1  minute. Stir in 3 cups vegetable broth and kale. Bring to a boil; cover, reduce heat, and simmer 3 minutes or until kale is crisp-tender.

2. Place half of cannellini beans and remaining 1 cup vegetable broth in a blender or food processor; process until smooth. Add pureed bean mixture, remaining cannellini beans, black beans, and pepper to soup. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in remaining 1/4 tsp salt, vinegar, and rosemary.

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Poppy Seed Salad

*This recipe is compliments of my aunt Jill. It’s delicious and a sweet idea for summer!

1 head green lettuce

1 bunch fresh spinach

3/4 lb sliced mushrooms

3/4 lb grated swiss cheese

1 red onion, sliced

1 can mandarin oranges

1/2 lb bacon, cooked and crumbled (optional)

For Dressing blend all the following in food processor:

1/2 cup sugar

2 tsp dry mustard

2 tsp salt

1/4 red onion

1 cup vegetable oil

3 tsp poppy seeds

2/3 cup red wine vinegar

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Almond Crusted Tilapia

* This recipe is compliments of Cooking Light magazine. Bring on 2 servings of fish / week!

1/4 cup whole natural almonds

2 tbsp dry bread crumbs

1 tsp garlic and herb seasoning blend

1/8 tsp pepper

1 tbsp canola oil

1 tbsp dijon mustard

2 (6 oz) tilapia fillets

chopped parsley (optional)

1. Place first 4 ingredients in a blender or food processor; process 45 seconds or until finally ground. Transfer crumb mixture to a shallow dish.
2. Heat oil in a large nonstick skillet over medium heat. Brush  mustard over both sides of fillets;  dredge in crumb mixture.
3. Add fish to pan; cook 3 minutes on each side or until fish flakes easily. Sprinkle with parsley.

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Cashew Curry with Kale

*This is one of my all time favorites, it’s a MUST TRY!

1/2 cup quinoa

1 cup water

1/2 cup cashew butter (peanut butter will work too)

2 tbsp red curry paste

1 cup canned diced tomatoes

juice of 1 lime

1/3 cup fresh cilantro

1 large bunch of  lacinato (dinosaur) kale

1 tbsp extra virgin olive oil

1/2 cup yellow onion, diced

1 clove garlic, minced

1 carrot, sliced in thin rounds

2 tsp low-sodium tamari (or soy sauce)

1/4 cup water

Chopped toasted cashews for garnish

1. Combine quinoa, water, and a pinch of salt in a medium saucepan; bring to a full boil, reduce heat, cover, and simmer 10-15 minutes, until liquid is absorbed.
2. Meanwhile, combine cashew butter, curry paste, diced tomatoes with juice, lime juice, and cilantro in a blender; puree until smooth. Should make about 1 1/2 cups.
3. Discard kale stems, slice leaves crosswise into 1/2 inch ribbons.
4. Place a heavy, large skillet over medium heat and add oil. Once hot, add onion and saute 5 minutes, stirring frequently. Add garlic and carrot and saute 2 minutes more. Fold in kale until coated in onion mixture and beginning to wilt (add kale in batches if necessary). Add tamari and water; fold to coat vegetables in liquid. Cover and cook 4 minutes, until kale is gender but still green.
5. Divide quinoa among serving plates; layer kale and about 3/4 of cashew mixture (or to taste) on top. (or stir kale and cashew mixture together before serving. Serve hot, topped with toasted cashews.

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Asian Chicken Salad

* Recipe compliments of Food Network Magazine. Another good summer salad!

1/3 cup rice vinegar

2 tbsp low-sodium soy sauce

2 tbsp honey mustard

1 tbsp grated peeled ginger

3 tbsp vegetable oil

3 tbsp sesame oil

1 lb skinless, boneless chicken thighs

1 small head napa cabbage, cut into bite-size pieces

1 medium carrot, thinly sliced

4 scallions, thinly sliced

1/4 lb snow peas, cut crosswise into thirds

kosher salt

1.2 cup chow mein noodles

1. Preheat a grill or grill pan to medium high. Make the dressing; Whisk the vinegar, soy sauce, honey mustard and ginger in a medium bowl, then add the vegetable and sesame oils in a slow stream, whisking until combined.
2. Toss the chicken whit 1/4 cup of the dressing in another bowl; let marinate 10 minutes at room temperature. Remove the chicken from the marinade (discard the marinade) and grill until cooked through, 4 to 5 minutes per side. Transfer to a cutting broad; let rest 5 minutes.
3. Meanwhile, toss the cabbage, carrot, scallions, and snow peas with the remaining dressing in a large bowl. Cut the chicken into 1/2-inch pieces and toss with the salad. Season with salt. Top with the chow mein noodles.

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My Favorite Fish Tacos

This is one of the first things I learned to cook and I am feeling nostalgic for being 17 years old again. Plus I could always eat a good fish taco!

2 Tbsp Olive Oil (or water if you are counting calories)

1 lb. halibut, red snapper, tilapia, or salmon

1/4 tsp salt

pinch of ground pepper

1/2 cup sliced mango (or canned pineapple if off-season)

1 1/2 cups thinly sliced onions

1 small jalapeno pepper; seeded and chopped

1/2 cup chicken broth

1/2 cup chopped tomatoes

3 tbs chopped cilantro

1 /12 tbs fresh lim juice

8-6 inch flour or corn tortillas

1. Heat a nonstick skillet over medium heat with oil (or water)
2. Season the fish with salt and pepper
3. Place the fish in the pan and saute for 4 minutes, remove from pan and place in bowl
4. Add the mango, onions, and jalapeno to the pan; saute for about 5 minutes
5. Add the broth, reduce heat, and simmer 1 minutes, scrapping pan to loosen browned bits. Stir in the tomatoes. Simmer for 2 minutes
6. Return the fish and the accumulated juices to the pan. Stir in cilantro and lime juice. Cook 1 minute or until fish is done
7. Heat tortillas. Spoon 1/2 cup fish mixture into each tortilla. Roll and serve!

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Three-Bean Mole Chili

1 can pinto beans, rinsed and drained

1 can chili beans in spicy sauce, undrained

1 can black beans, rinsed and drained

1 can mexican or chili-style tomatoes, undrained

1 large green pepper, diced

1/2 cup vegetable broth

1 small onion, diced

1/4 cup mole paste

2 tsp ground cumin

2 tsp chili powder

2 tsp minced garlic

2 tsp ground coriander

1. Combine beans, tomatoes with juice, bell pepper, onion, broth, mole paste, cumin, chili powder, garlic, and coriander in slow cooker.
2. Cover and cook on low 5-6 hours or on high 1-2 hours or until vegetables are tender.
3. Serve with cilantro, sour cream, or shredded cheese if desired.

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Braised Le Puy Lentils with Chard

2 tbsp olive oil

1/2 diced yellow onion

1 diced celery stalk

1 diced carrot

3 minted garlic cloves

1 1/2 cups green lentils

3 cups vegetable broth

12 tsp salt

2 cups chard leaves

crumbled goat cheese

1. Heat 1 tbsp olive oil over medium heat. Add diced yellow onion and saute 5 minutes.
2. Add celery, carrot, and minced garlic cloves; cook 3 minutes.
3. Add 1 1/2 cups green lentils and stir to coat. Add 3 cups broth, cover, and bring to a boil. Reduce heat and simmer for 40 minutes.
4. Stir in 1/2 tsp salt. Top lentils with 2 cups packed sliced chard leaves, cover, and cook until wilted, 5 minutes or so.
5. Stir in remaining 1 tbsp olive oil. Top with crumbled goat cheese.

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Magic Lentil Surprise

3 tbsp olive oil

1 large yellow onion, chopped (2 cups)

4 large carrots, diced (2 cups)

2 cups fresh corn kernels

3 cloves minced garlic

1 tbsp fresh thyme leaves

6 cups cooked lentils

2 cups chopped fresh spinach

1. Heat oil in large saucepan over medium-high heat. Add onion, carrots, and corn, and saute 4 minutes, or until beginning to brown and crisp.
2. Add garlic and thyme, and cook 2 minutes more.
3. Remove from heat, and stir in lentils and spinach

How to use magical lentil surprise:

• Combine with low-sodium chicken or vegetable broth for a hearty soup
• Add some chopped fresh parsley and dress with extra-virgin olive oil and fresh lemon juice for a bright salad
• Heat in a little olive oil and serve as a side to fish or chicken
• Stir into a serving of non-fat cottage cheese for a high-protein luncheon or snack
• Spoon over a green salad for flavor and added protein
• Use as a filling for a vegetarian omelet or stir into scrambled eggs

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Tuscan Lentil Dip

2 cups cooked yellow or red lentils

1/4 cup olive oil

1/4 cup sundried tomatoes packed in olive oil,

drained and chopped

1 tbsp drained capers

3 oz fresh coat cheese

1/4 cup fresh basil leaves

1. Place all ingredients in food processor, and process until well-combined, but with coarse texture. Serve with assorted veggies or crackers.

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Grilled Sweet Potatoes with Apples

2 large sweet potatoes, sliced

1 apple, peeled, cored and thinly sliced

1/4 cup butter

ground cinnamon and sugar to taste

1. Preheat an outdoor grill
2. In a bowl, toss the sweet potato and apple slices with the cinnamon sugar
3. Divide the mixture into 4 portions and place each on a large piece of aluminum foil. Top each with an equal amount of butter. Tightly seal foil around each portion.
4. Place foil packets on the grill and cook 40 minutes, turning every 5 to 10 minutes until potatoes and apples are tender.

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The Best Meat-less Burger You will Try!

5 oz goat cheese

1 oz thyme

2 tsp lemon juice

2 lemons, sliced

2 bunches arugula

1 tbsp minced garlic

1/2 cup mayo

4 portobella mushrooms

1. Combine goat cheese, thyme, 1 tsp lemon juice and mix well.
2. Wash and gut mushrooms (aka peel out the soft “fins” on the bottom so the  mushroom is hallow). Stuff seasoned goat cheese into mushroom cavity.
3. Grill stuffed mushrooms 10-15 minutes on outdoor grill or indoor griddle. George Foremans work great! Add 2 lemons and buns to the grill to get nice and grilly-crispy!
4. Combine garlic, mayo and remaining 1 tsp of lemon juice to make aioli sauce.

Spread aioli generously onto bun. Add arugula, grilled muschroom and grilled lemon to bun to make the best burger you will ever have!

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Homemade Hummus

This recipe is complimentary of USU Dietetics Program and is so delicious!

2 16-oz can garbanzo beans, drained and rinsed

1 clove garlic, peeled

1/3 cup tahini

1 tsp salt

juice of 1 lemon

1/4 tsp ground cayenne pepper

1/4 tsp ground cumin

1/4 tsp ground black pepper

1/3 cup extra virgin olive oil

1 handful parsley

3-4 green onions, cut into 1″ pieces

water as needed (about 1/3 cup)

1. Place all ingredients in food processor or blender.
2. Add water as need to form a smooth paste.
3. Adjust seasonings to taste and garnish with chopped peppers and cayenne pepper. Serve with sliced bell peppers, carrots, radish, or tortilla strips.

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Caprese Salad

3-4 fresh tomatoes, sliced

5 oz fresh mozzarella cheese, sliced thinly

2-3 tbsp extra virgin olive oil

1-2 tbsp balsamic vinegar

8 basil leaves, sliced into thin ribbons

1/2 tsp salt

freshly ground black pepper, to taste

baguette shaped bread, thinly sliced

1. On large plate or platter, alternate slices of tomatoes and cheese in a circular pattern
2. Drizzle with oil and vinegar
3. Immediately before serving, sprinkle with basil, salt, and pepper

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Southwest Pasta with Peppers and Onions

1 lb cooked pasta, any shape, drained

1 cup sauteed peppers and onions

1 cup fresh or canned seasoned tomatoes

1 cup diced cooked chicken

Salt and pepper to taste

1/4 cup Parmesan cheese, grated

1. In a large bowl, combine the pasta, sauteed vegetables, canned tomatoes, chicken, salt and pepper
2. Pour into serving bowls and sprinkle with Parmesan cheese.

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Chopped Cauliflower Salad

5 tbsp reduced-fat mayonnaise

2 tbsp cider vinegar

2 green onions, finely chopped

1/2 tsp caraway seeds (optional)

1/4 tsp freshly ground pepper

3 cups chopped cauliflower (about 1/2 large head)

2 cups chopped romaine lettuce

1 tart-sweet red apple (such as Jonathan)

1. Whisk mayonnaise, vinegar, onions, caraway seeds, and pepper in a large bowl until smooth
2. Add cauliflower, romaine, and apple; toss to coat
3. Serve immediately, or allow flavors to mingle for a few hours

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Cauliflower-Cheese Soup

1 tbsp olive oil

1 1/2 cups chopped onion

1 clove garlic, chopped fine

2 medium-large potatoes, peeled and diced

1 large cauliflower, cut or broken into florets

1 medium carrot, peeled and chopped

1 1/2 tsp salt

4 cups water or broth

1 cup grated sharp cheddar cheese

3/4 cup low-fat milk

Salt and pepper to taste

1/4 cup sliced green onions

1. Place oil in a large saucepan, and turn heat to medium-high. When pan is hot, add the onions and garlic.
2. Cook, stirring occasionally, until onions and garlic are lightly browned and tender. Add the potatoes, cauliflower (except 2 cups), carrot, salt, and water. Bring to a boil, and simmer until vegetables are very tender.
3. Puree in a blender or food processor (or mash with a potato  masher if you prefer a chunkier soup) and transfer back to pan.
4. Break reserved cauliflower into small pieces and steam or microwave just until tender. Add cauliflower, cheese and milk to the soup.
5. Heat gently over low heat just until heated, stirring frequently.
6. Add salt and pepper to taste. Serve immediately.