Vietnamese Shaking Beef Salad

Pickled Shallot Vinaigrette:
1/4 cup avocado oil
2 Tbsp red wine vinegar
1 tsp fish sauce
1/2 cup halved and thinly sliced shallot

Salad:
8 cups baby arugula (8 oz)
2 cups halved grape tomatoes

Shaking Beef:
2 garlic cloves, minced
1 tsp ginger paste
2 Tbsp coconut aminos (or soy sauce)
1 tsp fish sauce
1 Tbsp rice vinegar
1 tsp chinese five spice powder
1/2 tsp cayenne pepper
1 1/2 pounds filet, rib eye or beef sirloin, cut into 1 inch cubes
1 tsp salt
1/2 tsp black pepper
1 Tbsp tapioca flour
2 Tbsp avocado oil
2 cups snow peas

Make the pickled shallot vinaigrette:  In a small bowl, whisk together avocado oil, vinegar and fish sauce until well combined.  Add shallot and set aside.

Spread arugula on a large platter and top with tomatoes.  Set aside. **

Cook the shaking beef:  In a small bowl, combine the garlic, ginger, coconut aminos, fish sauce, vinegar, five spice powder, and cayenne.  Stir to combine and set aside.  Sprinkle the steak pieces with the salt, pepper, and tapioca flour.  Toss until steak is evenly coated.  In a large skillet or wok, heat avocado oil over medium high heat.  Add steak in an even layer and cook until golden brown and crisp on all sides, about 2 minutes per side, 4 minutes total.  Add snow peas and coconut aminos mixture.  Stir to combine, then cook, stirring often, until steak is cooked to your preference and sauce has thickened, about 3 minutes.  Drizzle half of the vinaigrette over watercress and tomatoes.  Gently toss to combine, adding more dressing to your liking.  Using a slotted spoon, top the arugula with the steak and snow pea mixture. Serve immediately.  

** If keeping leftovers, do not combine arugula and steak mixture to serve on one platter.  Divide arugula among individual plates and top with steak mixture.  Store unused arugula, steak mixture and dressing separately.

Serves 4

Lamb and Potato Samosa Inspired Stew

 1 Tbsp EVOO
1 cup minced yellow onion
1 garlic cloves, minced
2 tsp minced ginger
3/4 tsp salt
1/4 tsp freshly ground black pepper
1 pound ground lamb
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp cayenne pepper
1/4 tsp ground turmeric
1 Tbsp tomato paste
2 cups beef broth
2 cups peeled and cubed potatoes
1 cup frozen peas
2 tsp lemon juice

In a large pot, heat oil over medium heat.  Add onion, garlic, ginger, salt and pepper.  Cook, stirring, until onion is tender, about 5-7 minutes.  Add ground lamb and cook, breaking up until browned and cooked through, about 5-7 minutes.  Drain fat and return to pot.  Add cumin, coriander, garam masala, cayenne, and turmeric and cook, stirring until the spices are fragrant, about 2 minutes.  Stir in tomato paste.  Add beef broth and potatoes and bring soup to a boil.  Reduce the heat to a simmer and cook, uncovered, until the potatoes are tender, about 6-8 minutes.  Stir in peas and lemon juice.  Cook until peas are tender, about 3 minutes.  

Serves 3

Skillet Chipotle Chicken Enchilada Bake

 3 cans cooked chunked chicken breast
1 (14 oz) can enchilada sauce 
1 (4 oz) can chopped jalapenos
3 chipotles in adobo sauce, chopped
3 cups shredded monterey jack cheese
6 (6 inch) corn or flour tortillas
1 can (14 oz) black beans, rinsed and drained
1 can (14 oz) corn
Additional toppings ideas:  scallions, cilantro, sour cream, salsa, tortilla chip strips, avocado, lime

Combine chicken, enchilada sauce, jalapenos and chipotle peppers in an oven safe large skillet.  Cook over medium heat, stir everything to combine well, for 3-4 minutes.  Preheat oven to 375,  Remove half of the chicken mixture from skillet.  On top of remaining chicken mix in skillet, place 3 tortillas to cover mix, 1/2 of the black beans, 1/2 of the corn, 1/2 of the cheese and remaining tortillas.  Pour remining chicken mixture over tortillas, remaining black beans, remaining corn and remaining cheese. Bake 20-30 minutes, uncovered, until bubbly and cheese has melted and started to brown on top.  Cut into wedges to serve.

Serves 6

    

Blackened Salmon Tacos with Chunky Mango Avocado Salsa

 2 ripe mangoes, peeled and chopped into small dices
1 avocado, chopped into small dice
1 orange bell pepper, chopped into small dice
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
1 lime, juiced (about 2 Tbsp)
1/4 tsp salt
3 tsp Old Bay Seasoning
1/2 tsp chili powder
1 pound salmon filets
2 Tbsp EVOO
24 (5-6 inch) corn tortillas
1 cup finely shredded red cabbage

For salsa stir together mangoes, avocado, bell pepper, onion, cilantro, jalapeno, lime juice, and salt in a bowl.  Chill, covered, up to 4 hours.  Sprinkle 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder over salmon filets; rub with fingers until evenly distributed.  Heat 1 Tbsp EVOO in skillet over med-high heat.  Add salmon (skin sides down, if present); cook 6 minutes (and skin is crispy if present).  Turn salmon and sprinkle with remaining 1 1/2 tsp seafood seasoning and 1/4 tsp chili powder.  Cook 4-6 minutes per 1/2 inch thickness of fish, or until salmon flakes easily with a fork and salmon is 145 degrees internally.  Remove salmon from skillet and keep warm.  Meanwhile in another skillet, heat about 1 tsp EVOO over medium heat.  Working one at a time, cook tortillas until warmed and pliable, about 30 seconds per side, adding more oil as needed for remaining tortillas.  Break salmon into pieces.  For each taco, stack 2 tortillas.  Layer stacked tortillas with cabbage, salmon, and salsa.

Makes 12 tacos

Pecan Crusted Trout

 2/3 cup finely chopped pecans
1 tsp dried rosemary, crushed
1/2 tsp salt
1 Tbsp flour
1 egg
4 (4 oz) trout filets, skinned if desired
2 Tbsp pure maple syrup
Chopped fresh parsley, for garnish

Preheat oven to 400.  Coat a baking sheet with cooking spray.  Stir together pecans, rosemary and salt in a shallow dish.  Add flour to a second shallow dish.  Lightly beat egg in a third shallow dish.  Dredge top of each filet in flour, shaking off excess; next dip top into beaten egg; dip top into pecan mixture, pressing lightly to adhere.  Arrange filets on prepared baking sheet, coated sides up.  Bake 5-7 minutes per 1/2 inch thickness of fish, or until fish flakes easily with a fork and fish reaches 145 degrees.  Serve filets with a drizzle of maple syrup.  Garnish with parsley.

Serves 4

Bourbon Pecan Chicken

 1/3 cup finely chopped pecans
1/3 cup dry bread crumbs
4 tbsp butter, melted
1/2 tsp salt
1 1/2 pounds boneless skinless chicken breast, pounded thin and/or cut into 3 pieces
2 Tbsp brown sugar
2 Tbsp dijon mustard
1 1/2 Tbsp bourbon
1 Tbsp soy sauce
1 tsp Worcestershire sauce
6 Tbsp butter, cut into small cubes
1/4 cup coarsely ground pecans
Sliced green onions, for garnish

Stir together finely chopped pecans, bread crumbs, 2 Tbsp melted butter, and the salt on a plate; spread into an even layer.  Place chicken into mixture and coat on all sides.  Heat remaining 2 Tbsp melted butter in large skillet, over medium low heat.  Add chicken thighs; cook, covered, for 4 minutes.  Stir or turn chicken over and cook again, covered for 4 minutes.  Uncover; cook about 4 minutes more or until browned on both sides and cooked through.  Whisk together sugar, mustard, bourbon, soy sauce, and worcestershire sauce in a small saucepan.  Bring to a simmer; remove from heat and whisk in cold butter, adding one piece at a time.  Serve chicken with sauce and coarsely chopped pecans.  Garnish with green onions.

Serves 3

Dry Rubbed Chicken Wings

 Rub:
Zest of 1 lemon
3/4 tsp ground cumin
1/5 tsp curry powder
1/2 tsp ground coriander
3/4 tsp paprika
1/2 tsp garlic powder
3/4 tsp salt
1/4 tsp cayenne pepper

Wings:
1/5 pounds split chicken wings
1 Tbsp avocado oil

*1 Tbsp finely chopped fresh dill, for topping, if desired*

Preheat oven to 400 degrees and line a large baking sheet with foil and set a wire rack on top of foil wrapped sheet.  In small bowl, combine all of the rub ingredients and stir to combine.  Set aside.  Pat wings dry.  Place wings in a large mixing bowl and drizzle with oil and toss to evenly coat.  Add rub mixture into wings and toss again until well combined and wings are evenly coated.  Spread wings in a single layer across wire rack.  Bake until cooked through and crisp, 35-40 minutes.  Sprinkle with fresh dill, if desired.

**Air Fryer Preparation**

Prepare wings as above.  Place wings in air fryer (single layer only, even if it you have to cook in separate batches).  Airfry at 375 for 20-25 minutes, until cooked through and crisp.  Wings will be crispier with this cooking method rather than baking them.  Sprinkle with fresh dill, if desired.

Serves 2

Deconstructed Falafel Salad

Crunchy Chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 Tbsp EVOO
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground turmeric
2 tsp garlic powder
1/4  tsp cayenne pepper
1/2 tsp salt
1/4 tsp black pepper

Tahini Dressing:
2 Tbsp tahini
1 tsp sriracha
1 Tbsp lemon juice
1 garlic clove, minced
2 Tbsp EVOO
1 Tbsp honey
Pinch of salt

Salad:
4 cups mixed greens (or whatever greens you prefer)
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh dill frondscombine
1/4 cup thinly sliced cucumbers
1/4 cup thinly sliced red onion
1 avocado, thinly sliced

Preheat oven to 400.  Line a sheet pan with parchment paper.  Pour chickpeas into large bowl.  Drizzle with EVOO and season with cumin, coriander, turmeric, garlic powder, cayenne, salt and black pepper.  Toss to coat chickpeas evenly in spice mixture.  Transfer chickpeas to prepared sheet pan, spread into an even layer, and bake until lightly brown and crisp, about 25-30 minutes. To make tahini dressing, combine tahini, sriracha, lemon juice, garlic, EVOO, honey and salt. Mix well.  If dressing is too thick, add 1-2 Tbsp warm water until desired consistency.  In a large bowl, combine greens, mint and dill.  Pour desired amount of dressing and toss until greens are well coated.  Divide salad among 3 plates.  Top each plate with chickpeas, cucumbers, onion and avocado.

Spicy Sausage and Pumpkin Noodles

 6 oz linguine pasta
1 pound italian sausage (mild or spicy)
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
2 Tbsp hoisin sauce
1 bunch green onions, sliced, white and green parts separated
1 jalapeno pepper, minced
2 cloves garlic
1/2 cup canned pumpkin
3 Tbsp lime juice
1-2 Tbsp gochujang
1 tsp toasted sesame oil

Cook pasta according to pkg directions, reserving 1 cup pasta water once cooked.  In a large skillet, cook italian sausage. Sprinkle with salt, black pepper and paprika.  Cook, stirring occasionally, until sausage is browned, about 4-5 minutes more.  Place sausage on a plate lined with paper towels to absorb grease.  Wipe out skillet to remove most of the grease.  Leave about 1-2 tsp worth grease in pan.  If there is not that much grease, just add a little EVOO.   Stir in white parts of green onions, jalapeno, and garlic.  Cook until fragrant, about 1 minute, stirring frequently to make sure garlic doesn't burn.  Add hoisin sauce, pumpkin, lime juice, gochujang and sesame oil to skillet.  Cook, stirring occasionally, until heated through, about 2 minutes.  Add pasta and sausage and toss to coat.  Add pasta water, 1/4 cup at a time, and stir.  Once you reach desired consistency, stop adding pasta water.  Consistency should not be watery, It should be a thicker liquid.  Garnish with green parts of green onions.  

Serves 4

Zuppa Toscana

 2 strips bacon, diced medium
1 cup yellow onion, finely diced
1 pound hot italian sausage
4 cloves minced garlic
1/2 tsp salt
1/2 tsp black pepper
2 Tbsp cornstarch
32 oz chicken broth
1 tsp italian seasoning
2 cups peeled russet potatoes, cut into 1/2 inch cubes
4 cups chopped kale
1 cup sour cream (can sub with half and half, original flavor creamer, unflavored greek yogurt)
1 Tbsp nutritional yeast
2 Tbsp lemon juice

Heat large pot over medium heat.  Add bacon pieces and cook, stirring occasionally, until bacon is crispy.  Remove bacon to a paper towel lined plate and set aside.  Reserve bacon fat in the pot.  Add onion, garlic, salt, pepper, and sausage in the pot.  Cook, breaking up meat with back of spoon, until cooked through, or no longer pink, about 4-5 minutes.  Add cornstarch into sausage mix and stir until well incorporated.  While stirring, slowly pour in chicken broth. Bring soup to a boil.  Reduce heat to simmer, add italian seasoning, chopped kale and potatoes.  Cook, covered, until potatoes are tender, about 15 minutes.  When potatoes are tender, remove lid from pot and stir in cream, nutritional yeat, and lemon.  Cook for 5 more minutes, simmering uncovered, just to mend the flavors and the cream.  Serve topped with cooked bacon bits.  

Serves 4