Tuscan chicken and broccoli bake

Ingredients

• 2 eggs, lightly beaten

• 1 heaping cup cottage cheese

• 1/3 cup pesto

• 2 tbs EVOO (divided)

• 4 small crowns broccoli, cut into small florets

• 1½ lbs chicken breasts, cubed
• salt to taste

• 1 pint cherry tomatoes

• 8 oz shredded mozzarella
• 2 tbs grated parmesan cheese

• garnish: chili pepper flakes + fresh basil

Instructions

1. Preheat your oven to 375℉. 
   
   
2. In a large deep skillet, heat 1 tbs olive oil. saute your broccoli for 3-4 minutes until just fork tender. season with salt and pepper to taste. remove from pan and set aside.
   
   
3. In a large bowl, whisk together your lightly beaten eggs, cottage cheese and pesto. Set aside.
   
   
4. Season your chicken pieces with salt all over. Heat the remaining 1 tbs olive oil in the pan and cook your chicken until golden brown, about 5 minutes.
   
   
5. To the cottage cheese mixture, add the tomatoes, broccoli, mozzarella and chicken and toss to combine all. 
   
   
6. Transfer to a 9×13 inch baking dish and spread out evenly. Top evenly wit the small mozzarella balls and then evenly sprinkle on the grated parmesan. 
   
   
7. Bake for 35 minutes and then remove from the oven. Allow to sit for 5-10 minutes then slice and enjoy with a chili pepper flakes garnish.

Garlic parm white beans

 Ingredients

3 to 4 garlic cloves, minced
Extra virgin olive oil 
2 15-ounce cans cannellini beans, drained and rinsed
1 cup cherry tomatoes, halved
Kosher salt and black pepper
1 teaspoon Aleppo pepper
½ teaspoon cumin
1 cup chopped fresh parsley 
¼ to 1/3 cup shaved Parmesan cheese
Juice of half a lemon

Instructions

1. In a large pan, warm 2 tablespoons extra virgin olive oil over medium heat. Add the garlic and cook briefly, tossing regularly, until just golden

2. Add the cannellini beans and ½ cup water. Season with kosher salt, black pepper, and the spices. Add the tomatoes. Cook, stirring occasionally until warmed through (about 10 minutes) - may need a bit more water.

3. Stir in the parsley, cheese, and lemon juice.

4. Finish with a drizzle of extra virgin olive oil. Serve immediately with your favorite crusty bread (Also good topped with cooked shrimp) 

Ratatouille

Ingredients: 

2'ish yellow squash

5'ish roma tomatoes, because they're the same diameter as squash 

2'ish zucchini

1 pkg mushrooms

2 chinese eggplant, because they're the same diameter as squash              

If using regular eggplant, peel and quarter pieces to roast to get diameter similar to other veg.

fresh thyme (stems removed)  

32 oz can of crushed tomatoes

6-8 cloves garlic 

2 shallots

1 tsp dried oregano 

Fresh basil and parm (for garnish) 

EVOO 

Instructions 

1. Heat 4 Tbsp of olive oil in duty oven (on stove top)
2. Add garlic and shallots - cook until soft, then add crushed tomatoes and ~2 Tbsp fresh chopped thyme and dried oregano. Simmer for ~an hour with lid on to bring out flavor 
3. Salt and Pepper to season.

In the meantime ...

1. Preheat oven to 400 degrees.
2. Thinly slice all veggies about the same thickness, 1/4 inch or so. 
3. Lightly toss squash, zucchini, and eggplant with olive oil and sprinkle with s&p. Lay on cookie sheet and roast for ~20 minutes to get water out of veggies and develop a little bit of color. 

Assembly

1. Stack veggies (the roasted ones and also the raw tomatoes and mushrooms) like a sammich, alternating between veggies, then lay on side (so they stand up on side) in dutch oven, with the bottom parts in sauce. See pic.
2. Continue stacking and laying the perimeter of the dutch oven first, then spiraling into the center. 
3. Drizzle the top with EVOO
4. Place lid on dutch oven, and cook for ~45 min.
5. Top with fresh basil and parm, then serve!

Serve with fresh baguette. Also, sausage goes well with it (side), if you want meat! 

Thai Basil Chicken

INGREDIENTS

4 cups fresh basil leaves, tightly packed

6 medium garlic cloves, peeled

9 red Thai chiles, stemmed (12 was too hot)

4 tablespoons fish sauce, plus extra for serving (see note)

2 tablespoon oyster sauce

2 teaspoon white vinegar, plus extra for serving (see note)

1 tablespoon sugar, plus extra for serving (see note)

1 ½ pounds ground chicken

5 medium shallots, peeled and thinly sliced (about 3/4 cup)

2 tablespoons vegetable oil

red pepper flakes, for serving (see note)

 

INSTRUCTIONS

Process basil leaves, garlic, and chiles in food processor until finely chopped, 6 to 10 one-second pulses, scraping down bowl with rubber spatula once during processing. Transfer 2 tablespoon basil mixture to small bowl and stir in fish sauce, oyster sauce, vinegar, and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.

Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 2 minutes; if it doesn’t, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5 to 8 minutes.

Add chicken, increase heat to medium, and cook, stirring and breaking up until only traces of pink remain. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink. If you have any extra basil, you can sprinkle it in, if you want. Serve immediately, passing extra fish sauce, sugar, red pepper flakes, and vinegar separately.

Serve with rice and veggie - we've steamed broccoli or sautéed eggplant and mushrooms or zuchanni

Recipe from Cooks Illustrated 

Zoodles with Spicy Peanut Sauce

 Ingredients:

1 lb shrimp 

1/2 Tbsp oil

1/4 c fresh lime juice

3 Tbsp creamy peanut butter

3 Tbsp soy sauce

1 Tbsp ketchup

1 Tbsp Sriracha

1 Tbsp water

2 tsp brown sugar

1 tsp grated fresh ginger

3-4 zucaanni or yellow squash, spiralized

3 c fresh bean sprouts

1 c matchstick carrots

1/2 c chopped fresh cilantro

1/4 c unsalted peanuts, chopped 

4 scallions, cut 

4 lime wedges

Directions: 

1. Saute shrimp in pan and set aside

2. Make sauce by combining lime juice and next 7 ingredients (through ginger) in a bowl, stirring with a whisk.

3. In a large pan, add carrots, squash, 2 Tbsp peanuts, half the scallions and above sauce. Cook on medium-low heat until warm and the squash and carrots are tender (5 min) mix shrimp in. 

4. Garnish with remaining peanuts, scallions, cilantro, and lime wedges. Serve warm.

 

Farro Salad with Asparagus and Tomatoes

Ingredients:
1.5 cups farro

1 pound fresh asparagus, trimmed

1 cup cherry tomatoes

¾ cup chopped walnuts

Dried cranberries (~1/4 cup)

Goat cheese (~1/4 cup)

¼ cup balsamic vinaigrette, or to taste (I make mine)

Directions:
1. In Instant Pot, add 3 cups water to 1.5 cup Farro. Cook 10 min high, then 10 min natural release.

2. Preheat oven to 400F. Toast walnut pieces until lightly brown, about 5 minutes, then set aside. Trim asparagus into 2-inch pieces. On a sheet pan, add asparagus and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and pepper. Cook until tomatoes start to blister and asparagus is tender, about 15 minutes.

3. Take farro out of Instant Pot using slotted spoon (there will be excess liquid that you don't want) and transfer to plate. Sprinkle lightly with salt, and drizzle 1/2 of balsamic mixture on top. Lightly mix.

4. Add asparagus, tomatoes, walnuts on top of farro mix, then sprinkle with goat cheese and dried cranberries.

Buddha Bowls

Ingredients:

1 sweet potato cut into 1/2-inch cubes
1 large red onion, sliced
3 tbsp. extra-virgin olive oil, divided
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 small clove garlic, minced
2 tbsp. creamy peanut butter
1/4 c. Juice of 1 lime
1 tbsp. soy sauce
1/2 tbsp. honey
1 tbsp. toasted sesame oil
1 c. brown rice
1 avocado, thinly sliced
2 c. baby spinach

Garnish:

Freshly chopped cilantro, for garnish
Sesame seeds

Instructions:
1. Preheat oven to 425°. On a large baking sheet, toss sweet potatoes and onion with 1 tablespoon of oil and season with salt and pepper. Bake until tender, 20 to 30 minutes.

2. In Instant Pot, combine one cup of water with one cup of rice. Cook on high pressure for 24 minutes, then natural release fo 11-18 minutes.

3. Season chicken with Montreal seasoning and grill or bake in oven.

4. In a small bowl, whisk together garlic, peanut butter, lime juice, soy sauce, and honey. Whisk in sesame oil and 1 tablespoon olive oil until smooth.

5. Divide rice among four bowls and top each with sweet potato mixture, chicken, avocado, and baby spinach. Sprinkle with cilantro and sesame seeds and drizzle with dressing before serving.


Original recipe: https://www.delish.com/cooking/menus/recipes/a50768/buddha-bowls-recipe/