Cheesy cauliflower bake

Ingredients
1 head cauliflower, chopped into bite-size florets
1 1/4 cup shredded cheddar cheese
1 cup cottage cheese
2 large eggs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon salt

1/2 teaspoon red pepper flakes (if you want a kick)
1/4 cup chopped green onions

Instructions

1. Preheat oven to 375. Grease a 9x9 or 9x13 dish with cooking spray.
2. In a large pot, bring water to a boil and add the cauliflower. Cook for about 5 min or until just tender. Drain and let cool slightly. If really wet, pat with paper towel.
3. In a large mixing bowl, combine 1 cup of the cheddar cheese with the cottage cheese, eggs, grated Parmesan, garlic powder, onion powder, pepper, and salt. Mix until combined.
4. Stir in the cooked cauliflower and chopped green onions. Make sure everything is evenly coated with the cheesy mixture.
5. Pour the mixture into the baking dish and spread the last 1/4 c cheddar cheese on top. 
6. Bake for 20 min or so, until cheese is bubbly, then broil the last few minutes to brown top. 
7. Let rest a few minutes before serving.

Broccoli chickpea salad

Ingredients 
1/2 cup parmesan (cheap stuff you use for pizza)
1/4 cup EVOO, plus more for sauteing 
1/2 lemon, juiced
1 tablespoon mayo
1 teaspoon red pepper flakes
1 (15-ounce) can chickpeas, rinsed
1 red onion, chopped
1 teaspoon table salt, plus extra when sauteing
1 teaspoon pepper, plus extra for sauteing
1.5 pounds broccoli (4 small heads or 2 big), cut into 2-inch pieces

Instructions

1. Whisk Parmesan, ¼ cup oil, lemon juice, mayonnaise, salt, pepper, and pepper flakes together in large bowl. Add chickpeas and toss to combine; set aside.
2. Heat some oil in big nonstick skillet over medium heat until shimmering. Add onion and cook until onion is tender and beginning to brown, 6 to 8 minutes, stirring occasionally. Season with S&P, then transfer to bowl with chickpea mixture.
3. Heat a couple tablespoons oil in now-empty skillet over medium heat until shimmering. Add broccoli and cook until broccoli is dark brown and crispy in spots, about 10-15 minutes, stirring every 5 minutes. Season with S&P.
4. Transfer broccoli to bowl with chickpea mixture and toss to combine. 
5. Grate some good parm over top and serve warm.

Modified from an American Test Kitchen recipe. Would maybe add 1 tablespoon of dijon mustard to dressing mix next time. 

Instapot mushroom farro

Ingredients
1½ cups whole farro 
3 tablespoons EVOO
16 ounces cremini mushrooms, sliced 
½ onion, chopped
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped or ½ teaspoon dried
¼ cup white wine
2½ cups broth
½ c Parmesan cheese, grated
2 teaspoons lemon juice
½ cup chopped fresh parsley

Instructions

1. Using sauté function, heat 2 tablespoons oil in Instant Pot until shimmering. Add mushrooms, onion, salt, and pepper. Cook until mushrooms are softened and have released their liquid, about 5 minutes. 

2. Stir in farro, garlic, porcini mushrooms, and thyme and cook until fragrant, about 1 minute. Stir in wine and cook until nearly evaporated, about 30 seconds. Stir in broth. 

3. Cook on high pressure for 12 minutes then quick-release. 

4. If it's too much liquid, continue to cook farro, using sauté, stirring frequently, until proper consistency is achieved. 

5. Add Parmesan, stir. Then stir in lemon juice and season with salt and pepper to taste. Sprinkle individual portions with parsley and extra Parmesan. Optional: drizzle with extra oil before serving. 

Note: Original from America's Test Kitchen, modified for our liking.

Yellow curry soup with carrots and snow peas

Ingredients 

1 pound carrots, peeled like ribbons 
1 tablespoon vegetable oil
I small can (4oz) Thai yellow curry paste
1 pound ground chicken
2 cups water 
1 cup canned coconut milk
1 tablespoon fish sauce
1 teaspoon sugar
6 ounces snow peas, trimmed
4 scallions, sliced thin
Fresh Thai basil, chopped
Fresh cilantro, chopped
Lime wedges

Instructions 

Note: This is pretty chunky for soup. We thought it was good with rice. If doing again, get that started first. Jasmine is best for Thai food. 

1. Shave carrots into thin ribbons lengthwise with vegetable peeler; set aside. 

2. Combine oil and curry paste in Dutch oven and cook over medium heat until fragrant, about 3 minutes, stirring occasionally. Add chicken and cook, breaking up meat into small pieces with wooden spoon, until chicken is no longer pink, 3 to 4 minutes. 

3. Add water, coconut milk, fish sauce, and sugar. Bring to simmer, then add snow peas and carrot ribbons, simmer until vegetables are crisp-tender, 3 to 5 minutes. 

4. Divide evenly among individual serving bowls. Sprinkle with scallions, basil, and cilantro. Serve with lime wedges, sriracha, and extra fish sauce to taste.

Originally from America's Test Kitchen but modified for us. 

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/

Gnocchi

 Ingredients

2 lbs russet potatoes

1/2 c unbleached all-purpose flour, plus more as needed

1/2 c cake flour, plus more as needed

2 large eggs, beaten

1 tsp sea salt, plus more for simmering

1 Tbsp unsalted butter

1 Tbsp olive oil

2 Tbsp sliced fresh basil, for serving

1/2 c grated parm, for serving

Sausage and pepper version:

12 oz sweet italian sausage, casings removed

1 sweet onion, thinly sliced

1 large bell pepper (yellow, red or orange), cored and sliced

1 garlic clove, minced

Sea salt and pepper

Thyme brown butter version: 

1/2 c (1 stick) unsalted butter

2 Tbsp sherry vinegar

2 Tbsp chopped fresh thyme leaves

Sea salt and freshly ground pepper

Directions

1. Peel potatoes and cut into quarters. Add 1 cup water to instant pot, place quartered potatoes on trivet. Cook on high pressure for 20 minutes, then quick release. Let taters cool completely.
2. Rice potatoes using a ricer, and spread evenly on a clean, flat surface or baking sheet  
3. Using a fine-mesh strainer, dust the potatoes evenly with flours. Drizzle egg and salt over and knead until you have a smooth, cohesive dough, about 2 min. Do not over knead! If dough feels sticky, incorporate up to 1/4 c more cake flour. 
4. Set gnocchi aside, covered with a kitchen towel, to rest for 20 minutes.
5. Place dough on lightly floured work surface and cut into quarters with a bench scraper. Roll each portion into a long rope, about 3/4 inches in diameter. Using the bench scraper or knife, cut the rope into 3/4 inch pieces. Set the cut gnocchi on a lightly floured baking sheet and cover with a kitchen towel as you form the rest.
6. Bring a large pot of water to boil and season generously with salt (salty like the sea!)
7. Add gnocchi, in batches, to the simmering water and cook until they float to the surface, about 3 minutes. Using a slotted spoon or spider, transfer cooked dumplings to a paper-lined baking sheet or plate to drain. Lightly toss in oil so it won't stick.
8. Add butter and olive oil to a large nonstick skillet over medium heat. When butter is melted, add gnocchi, in batches, and cook until crispy and cartelized on all sides, gently stirring with spatula. Season with pinch of salt. 

Version 1: Italian sausage and sweet peppers 

1. Place a large skillet over medium heat and add sausage. 
2. Cook, breaking into small pieces with wooden spoon, until sausage is cooked through, 5-7 min. Transfer sausage to paper-towel lined plate and set aside. 
3. Remove all but 1 Tbsp of oil from the pan. Add onions and pepper and cause until softened and cartelized, about 6-8 minutes. 
4. Add garlic and cook until fragrant, about 30 sec. 
5. Return sausage to pan and cook until heated through. Taste and adjust seasoning with salt and pepper. 

Version 2: Thyme brown butter sauce

1. Melt butter in a large skillet over medium-high heat, stirring occasionally, until it turns golden brown and butter takes on a nutty aroma. 
2. Stir in sherry vinegar and thyme.
3. Taste and adjust seasoning with salt and pepper. Reduce heat to low.

For version 1, serve the sausage and peppers on the side. For version 2, skip step 8 in gnocchi recipe and place in the thyme brown butter sauce. to coat before serving. 

Garnish generously with grated parm and basil.

Serves 4. 

Granola

 

INGREDIENTS

• 4 cups old-fashioned rolled oats
• 1 ½ cup raw nuts and/or seeds (I used pecans and walnuts, combo of finely chopped and bit)
• 1 teaspoon kosher sea salt 
• 3/4 teaspoon ground cinnamon
• ½ cup melted coconut oil
• ½ cup maple syrup or honey (I used maple but would try 1/2 and 1/2 next time)
• 1 teaspoon vanilla extract
• 3/4 cup dried fruit, chopped if large (I used dried cranberries, blueberries & cherries)

INSTRUCTIONS

1. Preheat oven to 350 degrees and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit. Break the granola into pieces with your hands
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Original recipe that I modified: https://cookieandkate.com/healthy-granola-recipe/

Roasted tomato instant pot soup

Ingredients

• 10 Roma Tomatoes, sliced lengthwise
• 2 tablespoons olive oil, divided
• 1 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 2 cups chicken stock
• ¾ cup heavy cream (can use half and half or omit for healthier version)
• Croutons (optional), for garnish
• Shredded Parmesan Cheese for garnish

Roast the Tomatoes

1. Heat the oven to 400 degrees Fahrenheit. Place the halved Roma tomatoes on a baking sheet and drizzle with 1 tablespoon olive oil, salt and pepper.
2. Roast tomatoes in the oven for 45 minutes, set aside.

Pressure Cook

1. Set your Instant Pot to sauté and cook the onions in the remaining tablespoon of olive oil for approximately 4-5 minutes, until the sides of the onions start to become transluscent and browned on the edges.
2. Add the garlic and cook an additional minute.
3. Add the crushed tomatoes, oregano, basil, parsley, and thyme. Mix to combine.
4. Add the chicken stock and roasted tomato halves.
5. Lock the lid in place and move the vent on top to "SEALING." Cook on High Pressure for 15 minutes, allowing the Instant Pot to naturally release for about 10 minutes after the cook time.
6. Release the remaining pressure and open the lid. Use an immersion blender to puree the soup until desired consistency.
7. Stir in the heavy cream.
8. Serve with croutons and a little sprinkle of cheese, if desired. Enjoy!

Original recipe here: https://www.shugarysweets.com/instant-pot-tomato-soup/?fbclid=IwAR06ldpGXzUmWP4jZtQrdgBlTcyXI0OnfdpR92OrvaIV4UecPeDMO158RzE

Orzo arugula chicken salad

 Ingredients

1/2 box orzo

1 container of arugula

1 rotisserie chicken 

1 cup feta cheese

1/4 cup dried cranberries

3/4 cup sliced almonds

1 lemon

olive oil

salt and pepper

Directions

Cook orzo according to box directions. Meanwhile, toast almonds. Put arugula into big mixing bowl. Zest lemon into bowl. 

Make dressing: Juice lemon and add equal amount of olive oil. Add 1 tsp pepper and pinch of salt. Add half the dressing to arugula and stir. Mix in all other ingredients and add dressing until lightly covered. 

Eat immediately or up to 3 days afterward.  

Egg Roll in a Bowl

Ingredients

• 1 lb ground pork, chicken, or turkey

• 1 tablespoon sesame oil

• 1 tablespoon fresh ginger (finely grated)

• 3 cloves garlic (minced)

• 12 oz bag of Broccoli Coleslaw

• 1/4 cup soy sauce

• 2 tablespoons apple cider vinegar

• 1 tablespoon honey

Garnishes

• 1 tablespoon sesame seeds1 tablespoon sesame seeds
• 2 tablespoons green onions2 tablespoons green onions

Instructions

1. Heat a nonstick pan over medium heat.
2. Cook the meat, breaking it up with a spatula, until it is no longer pink. Drain any excess grease.
3. Make a space in the middle of the pan and add the sesame oil, ginger and garlic. Cook for one minute.
4. Add the bag of coleslaw and cook for 3 more minutes, stirring frequently.
5. While slaw is cooking, shake together the soy sauce, apple cider vinegar and honey. Pour it evenly over the pan and toss to coat.
6. Garnish with sesame seeds and green onions.

Original recipe here: https://sweetpeasandsaffron.com/egg-roll-in-a-bowl/ 

Cilantro Lime Coleslaw

Ingredients

Coleslaw:

• 3 cups shredded green and purple cabbage (I use the pre-shredded package - if less than 3 cups, just adjust and use less dressing) 
• 1 cup shredded carrots
• 1/2 cup chopped fresh cilantro
• 1/2 cup sliced green onions

Dressing:

• 1/4 cup extra virgin olive oil
• 1 lime juiced
• 1 garlic clove minced
• 1/4 tsp red pepper flakes
• 1/8 tsp salt or more to taste

Instructions

1. In a large bowl, combine the coleslaw ingredients.
2. In a small bowl or jar, whisk together the dressing ingredients. 
3. Pour as much dressing over the coleslaw as desired. The dressing can be used over a salad if you have have leftovers.

Can make ahead and refrigerate. Goes great with pulled pork!  

Original post here: https://livesimply.me/cilantro-lime-coleslaw-for-tacos-sandwiches-or-a-side-salad/

Zoodles with Spicy Peanut Sauce and Shrimp

 Ingredients

• 12 shrimp
• 1 Tbsp oil (sesame and/or canola) - divided
• 3/4 cup 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 fresh ginger - grated
• 3 med zucaanni or yellow squash - spiralized
• 1 cup matchstick cut carrots
• 1/2 cup fresh cilantro - chopped, divided
•  1/4 cup unsalted peanuts, chopped, divided
• 4 scallions, chopped, divided
• 4 lime wedges

Instructions

1. Heat 1/2 T oil in pan, then cook shrimp until done. Remove and set aside

2.  Combine lime juice and next seven ingredients in bowl, stirring with a whisk.

3. Heat rest of oil in pan. Add carrots, zoodles, sauce mixture. Mix in 1/2 the peanuts, 1/2 the scallions, and 1/2 the cilantro. Add shrimp back in. Quick saute until combined and warm, 2-5 minutes total. Don't overcook!

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

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Beef Tenderloin with Smoky Potatoes and Persillade Relish

Source: https://www.americastestkitchen.com/recipes/10666-beef-tenderloin-with-smoky-potatoes-and-persillade-relish?incode=MASAD00L0&ref=new_search_experience_1

Makes: 6 servings

Ingredients

1 center-cut beef tenderloin roast, trimmed 
Salt and pepper 
1 teaspoon baking soda 
3 tablespoons extra virgin olive oil 
3 pounds extra-small red potatoes, unpeeled 
3 + 1 scallions, minced 
4 garlic cloves, minced 
1 tablespoon smoked paprika 
1/2 cup water 

Persilade: 

3/4 cup fresh parsley, minced 
1/2 cup extra virgin olive oil 
6 tablespoons cornichons plus 1 teaspoon brine, minced 
1/4 cup capers, rinsed and chopped coarse 
1 scallion, minced 
3 garlic cloves, minced 
1 teaspoon sugar 
1/4 teaspoon salt 
1/4 teaspoon pepper 

Directions

1. FOR THE BEEF AND POTATOES: Use marinaded Beef Bourginone tri-tip from butcher, or prepare your own with this rub. Combine 2¼ teaspoons salt, 1 teaspoon pepper, and baking soda in small bowl. Rub salt mixture evenly over roast and let stand for 1 hour. Tuck tail end and tie roast with kitchen twine at 1½-inch intervals. Adjust oven rack to middle position and heat oven to 425 degrees.

2. Heat 2 tablespoons oil in large roasting pan over medium-high heat (over 2 burners, if possible) until shimmering. Sear beef roast on all sides in stainless pan leaving burnt bits in bottom of pan for roasting the potatoes.  Remove and set aside.

3.  Add potatoes, scallions, garlic, paprika, 1 teaspoon salt, and ¼ teaspoon pepper and cook until scallions are softened, about 1 minute. Off heat, stir in water, scraping up any browned bits. Transfer roasting pan to oven and roast potatoes for 15 minutes.

4. Brush remaining 1 tablespoon oil over surface of roast. Remove roasting pan from oven, stir potato mixture, and lay beef on top. Reduce oven temperature to 300 degrees. Return pan to oven and roast until beef registers 120 to 125 degrees (for medium-rare), 45 to 55 minutes, rotating roasting pan halfway through cooking.  Best use with Meatr to remove from oven without over-cooking beef.  Potatoes should be tender and cut easily.

5. For the persillade relish While beef roasts, combine all ingredients in bowl.

6. Remove pan from oven. Transfer roast to carving board, tent with aluminum foil, and let rest for 15 minutes. Cover potatoes in pan with foil to keep warm. Remove twine, slice into ½-inch-thick slices, and serve with potatoes and relish.

Instant Pot Mushroom Spinach Risotto

Ingredients

• 2 tablespoons olive oil
• 1/3 cup shallots chopped
• 8 ounces cremini mushrooms sliced
• 1/4 teaspoon salt
• 1/8 teaspoon crushed red pepper
• 2 cloves garlic minced
• 2 cups vegetable broth or chicken if not vegetarian
• 1 cup Arborio rice
• 1/4 teaspoon dried thyme
• 1 tablespoon butter
• 2 cups baby spinach
• 1/3 cup Parmesan cheese freshly grated

Instructions

1. Select sauté on the Instant Pot and adjust to normal. Add oil to pot. When oil is hot, add shallots and cook for 2 minutes to soften, stirring occasionally.
2. Add mushrooms, salt, and crushed red pepper; cook for 4 minutes or until mushrooms are tender, stirring frequently.
3. Add garlic; cook and stir for 1 minute more. Press cancel. Add broth, rice, and thyme.
4. Secure the lid on the pot. Close the pressure-release valve. Select Manual and cook at high pressure for 6 minutes. When cooking is complete, use a quick release to depressurize. 
5. Add butter and spinach to rice mixture; stir to wilt spinach. Stir in Parmesan cheese.

Source: https://recipes.instantpot.com/recipe/mushroom-and-spinach-risotto/