It’s the simplest ingredients that go the longest ways. I mean roasted garlic is good on a flip-flop. So with these 4 simple ingredients you are about to make a meal that will have your taste buds so damn happy. I got this recipe from Brad on It’s Alive by Bon Appetit. It should be noted that I love him very much but at the same time I need Bon Appetit to pay their POC employee’s fairly. This recipe uses homemade sourdough, but you don’t have to be like me and make sourdough solely for this recipe. Feel free to use a demi-baguette or whatever kind of bread your heart desires.
Sourdough Bread/Demi-Baguette, sliced
Salt + Pepper
Let’s Get Cooking
Bring out a large sauce pan and add in about 1-2 TBSP olive oil. Add in 6-8 cherry tomatoes [depending on how many people you are cooking for, use about 6 for one serving] and whole cloves of garlic, with the husks on, about 2-4.
Saute the tomatoes and garlic until the tomatoes begin to burst open and slightly char and the garlic has softened. Remove from heat, placing the garlic in the bowl first and tomatoes on top, top off with salt + a little olive oil.
Add in about 2 TSP more of olive oil into the same pan and place the sliced bread into the pan, allow to toast on both sides.
While the bread is toasting, place ricotta cheese in a bowl. Take the garlic from the tomatoes and remove the husks. Smash the garlic with a knife and rough chop them. Once chopped add to the ricotta. Add in olive oil + salt + pepper and mix well.
Once the bread is toasted to your preference, top off with the ricotta cheese, tomatoes, and any juices that is left off in the tomato bowl.
I LOVE Risotto, so creamy and cheesy, but it can take a lot of patience. So be patient and get your greens in with this risotto recipe from Simply Recipes!
5 TBSP Butter, divided into 4 TBSP and 1 TBSP
1 Cup Chopped Yellow Onion
2 Garlic Cloves, minced
1/2 TSP Italian Seasoning, like basil and parsley
2 Cups Risotto Rice, like arborio
1/2 Cup White Wine
5 Cups Chicken Stock
3/4 Cup Shredded Parmesan Cheese
8 oz Baby Spinach, finely chopped
1 TSP Lemon Zest
1 TSP Lemon Juice
1/2 TSP Black Pepper
1/2 TSP Salt
Let’s Get Cooking
Add your stock to a saucepan and get it warmed up. While the stock is warming, prep your ingredients
Melt the 4 TBSP of butter into a wide saucepan on med-med high heat. Add the onions and cook until translucent. Once translucent, add in garlic + italian seasoning and cook for about a minute.
Add the risotto to the pan and coat with butter and onions. Let cook until the rice begins to get clear, about 2-3 minutes. Add in the white wine and stir into the rice, simmer until the wine is absorbed into the rice.
Add in the broth one ladle at a time, or about 1/2 cup. Gently stir after each ladle and do not add more until the liquid is absorbed. Continue until the risotto begins to get creamy and has a slight chew.
Once done, add in the butter + parmesan + spinach + lemon juice + lemon zest.
Serve immediately with a little more parmesan + salt + lots of black pepper.
Theres something about sourdough bread and avocado that makes breakfast 100% times better. This is a super easy breakfast that will impress your whole family, or cat, I’m not judging! You obviously don’t need to make your own sourdough bread specifically for this recipe, but if you have some around the house UTILIZE IT!
Sourdough Bread, toasted/ or whatever bread you have
Salt + Pepper
Let’s Get Cookin’
Another at home recipe that I did and obviously didn’t start writing it down until it was too late, but here we are anyway.
Cut your bread, or if your fancy and it’s already sliced, place in the toaster and toast to desired doneness.
Halve the avocado and place in a small bowl. Add in the salt + pepper + lime juice and mash until mixed well.
Place about 1 TBSP to 1/2 TBSP in a pan and heat to med-low. Whisk eggs in a bowl. Pour into pan and turn the heat down to low. Frequently push the eggs around the pan as they begin to fold. Cook until they are solid. Finish off with salt + pepper.
Take the toasted bread and spread the avocado mash over top, place the avocado over top or on the side whatever you prefer, I’m not going to tell you how to eat your eggs.
Another improvised recipe? You betcha it is! I had some frozen shrimp and hot dog buns in the freezer along with some beautiful lettuce from the garden and this is what we ended up with. A delicious classic. Of course I don’t have anything measured exactly, respect my creative space please.
3-4 Shrimp, fresh or frozen
Hot Dog Buns, toasted
1/4 Cup Mayo
2 TBSP Sriracha
Mix together enough flour+ corn meal+ salt + pepper+ chili powder + cumin to coat the shrimp.
In a large pan, heat up a thin layer of oil. Once the oil is hot, place in the coated shrimp. Cook about 2-3 min each side. The corn meal should crisp up and begin to brown. Once cooked, remove the shrimp and place on a paper towel.
While the shrimp is cooling down, mix together about 1/4 cup mayo with about 2 TBSP of sriracha.
Take the toasted bun, place lettuce, tomato, shrimp, and top off with the sriracha mayo.
Another Bob’s Burger, Burger recipe?! Don’t act like you’re not excited! I used our hot peppers from the garden instead of jalapeños so feel free to use whatever pepper you’d like! This one is for the Cumin Lovers, if you don’t like Cumin, don’t bother.
3 TBSP Ground Cumin
1 LB Ground Beef
2 Jalapeño Peppers, seeded and diced
1/2 Cup Mayo
1 TBSP + 1 TSP Fresh Lime Juice
1/3 Cup Chopped Cilantro
1 Ripe Avocado
Arugula/or any lettuce
1 Large Tomato, sliced
Let’s Get Cooking
Add the cumin into the ground beef along with some salt + pepper. Mix in the diced jalapeños and form 4 patties. Cook the burgers to your desired doneness.
In a small bowl add in mayo + lime juice + cilantro. Mix well!
Halve the avocado and slice into thin slices, top with 1 TSP of lime juice.
Take your buns and add mayo on the top bun.
Time to build the burger: bottom bun, arugula/lettuce, tomato, burger, avocado, top bun.
Wham, Bam, Boom, what a quick and easy burger that gives you a little extra kick!
I LOVE Indian Cuisine; the spices, the flavors, it truly goes unmatched. The hard thing about Indian recipes is that at times, to get such these amazing spice profiles, they take quite a while to complete. This recipe, Antoni’s of course, has such amazing flavor in such a short time. Not only that, but if you are working to incorporate a meatless meal here and there, this is a great one!
2 TBSP Extra Virgin Olive oil
2 TBSP Unsalted Butter
2 Medium Onions, Finely chopped/ about 3 cups
4 Garlic Cloves, thinly sliced
2 TBSP Ginger, Finely chopped & peeled
1 1/2 TSP Ground Coriander
1 1/4 TSP Ground Cumin
1 1/2 TSP Ground Turmeric
1/8 TSP Cayenne Pepper
1 28 oz Can Whole Tomatoes
2 15 oz Can Chickpeas, rinsed and drained
1/3 Cup Dried Apricots, thinly sliced
1/2 Cup finely Chopped Fresh Cilantro
1/2 Cup finely Chopped Red Onion
Let’s Get Cooking
Heat the EVOO and butter in a large pot over med-high heat until the butter is melted. Add in onions + garlic + ginger and cook, stirring until the onions have softened. Add in the remaining spices, coriander + cumin + turmeric + cayenne + 1 TSP Salt.
Add in the tomatoes with their juices, and 1/2 cup water. Using a wooden spoon, break up the tomatoes. Add in the chickpeas and use the spoon to mash up a quarter of them. Stir in the chopped apricots and increase heat to high. Once the mixture has come to a boil, reduce the heat to a simmer and stir occasionally. Let thicken for about 18-22 minutes. Once the time is up, taste and adjust for salt and remove from heat.
Serve the masala ASAP with some jasmine or basmati rice. Top with, if you’d like, some red onion and cilantro on top with lime wedges and a scoop of yogurt!
My grandma would make this Macaroni salad for any family get together. We lost my grandma a few years ago, but when I make this recipe it makes me think of her. I’ve never tasted a macaroni salad that tastes like this one! This recipe can make a lot if you need it to for a party, or you can make a smaller serving as well. It’s one of my favorite family recipes and I hope you all like it as well!
Marzetti Cole Slaw Dressing or Mayo
Spanish Green Olives, sliced
Green Onions, diced
Hard Boiled Eggs, diced
Salt + Pepper
For this recipe the ingredients aren’t exact, it usually depends on how big of a serving you are making. So while making this, add in how much feels right.
Let’s Get Cooking
Start off by cooking the macaroni per the boxes instructions.
While the macaroni is cooking, prep the rest of the ingredients. Dice the hard-boiled eggs, dice the celery and green onion, and slice the green olives.
Once the macaroni is finished cooking, rinse and let it cool.
Place the macaroni salad into a large bowl. Start with about 1 cup of Marzetti Cole Slaw dressing, or mayo. As the day goes on you may need to add in more dressing. Combine the dressing with the macaroni, making sure everything is covered.
Add in green onions + olives + celery + hard-boiled egg+ paprika + salt + pepper.
Mix well to combine.
And guess what, thats it! The recipe is complete. I hope you love this recipe as much as I do, it’s one of those meals that just brings me happiness.
I have been working on adding a few meatless meals into my week however, I personally have found that these meals aren’t as satisfying. That’s where recipes like this come into play! I found this recipe from Woks of Life and you need to check out their page. This meatless recipe has everything you need, that crunch of fried foods, a little bit of heat, and a little bit of sweet!
For the Cauliflower
1 Small Cauliflower Head
2 TSP Cornstarch
1 TSP Baking Soda
1/2 TSP Salt
1 TSP Sesame Oil
1/8 TSP White Pepper/or regular pepper if you don’t have
1/4 Cup Water
1 Cup Rice Flour/ I used regular flour and it worked out okay!
2 TSP Toasted Sesame Seeds
2-3 Cups of Canola Oil
For the Sauce
1 TSP Canola Oil
2 TSP Ginger, finely minced
2 Cloves Garlic, finely minced
5 Whole Dried Red Chili Peppers, optional
1/2 TBSP Shaoxing Wine, I didn’t use and it still worked out!
1/2 TSP Sesame Oil
1 1/2 TBSP Light Soy Sauce
2 TBSP Rice Wine Vinegar
2 TBSP Sugar
1 Cup Water/Chicken Stock
1 TBSP Cornstarch + 1 TBSP Water
Scallon for topping
Let’s Get Cooking
Cut the cauliflower into about 1-2 inch chunks. Mix into a batter cornstarch + baking soda + salt + sesame oil+ white pepper + 1/4 cup water + 3/4 cup rice flour in a large bowl.
Add in the cauliflower and fold together until the cauliflower is coated. Sprinkling the rest of the rice flour over the cauliflower, mix everything until it is sticking to the cauliflower.
In a small pot or large pan, heat the oil to 375F. While heating, sprinkle sesame seeds over the cauliflower. Once the oil reaches heat, fry the cauliflower in small batches, about 3 minutes each. Once fried, remove from heat and place on a baking sheet lined with paper towels.
In a wok, heat 1 TBSP of oil over med-high heat. Add in ginger and let fry for a few seconds. Add in garlic + dried red pepper and stir. Add in Shaoxing wine + sesame oil + soy sauce + rice wine vinegar + sugar + water/chicken stock. Turn the heat down to low and let simmer. Add in the cornstarch slurry and stir constantly, for about 20 seconds. The sauce should thicken and coat the spoon.
Add the fried cauliflower and scallions into the sauce and mix until everything is well coated!
Top with a little extra sesame seeds and serve with rice or on it’s own!
Scallops can seem pretty daunting, right? They are this super delicate ingredient that can seem scary to cook and easy to mess up. I am going to change your mind with this delicious recipe, by who else but Antoni of course. This recipe features carrot butter, which believe me is super good, and these crispy capers that add a bite of saltiness which is just what every meal needs. Don’t be scared now, let’s get started!
Okay first off we are going to start with the capers. Line a plate with paper towels and add about 1/2 inch of olive oil into a skilled over high heat. Make sure the oil is HOT, simmering almost and when it is, carefully add in the capers. Fry the capers until the edges puffed and they are lightly golden, about 30-60 seconds Antoni says. Remove with a slotted spoon and place on the paper towels.
Next up is the carrot butter, it sounds different and taste different, but different is good! Cut 2 TBSP of the butter into cubes and return to the fridge. In a small saucepan, bring the carrot juice to a low boil over med-high heat. Cook until the juice is reduced by half, for about 10-12 minutes. Reduce the carrot juice to a simmer and whisk in the chilled butter cubes one at a time. Whisk constantly allowing each butter cube to blend in before adding another. Add in the orange juice + 1/4 TSP Salt + pepper, whisk and remove from heat.
Now is the time for scallops, there is no turning back now! Season the scallops with salt on both sides. In a large nonstick skillet, add in the remaining 2 TBSP of butter over med-high heat. Heat the butter until it is melted and foaming. Add in the scallops and cook, tip the pan to the side so the butter pools and you can baste the scallops. Cook until a golden crust forms, about 2-3 minutes. Flip the scallops and continue to cook for about 30 seconds to 1 minute. The tops should be golden brown, trust your gut.
Remove the scallops from the heat and place on your serving plate.
Drizzle over the carrot butter and garnish with the crispy capers and your herbs (if you have them, if not no sweat)!
And now look at that! You made scallops and it was not as scary as you thought!
This is my new favorite summer side, I have already made it so many times! Once, I just ate it straight out of the pan, I mean who needs to waste a bowl anyway. Of course the recipe comes from Antoni’s cookbook, seriously, go buy that cookbook now! Enjoy this side with your friends at a picnic, or by yourself, you do you!
1 7oz package of Chorizo, cut into cubes, about 1 2/3 cups
3 Ears of Corn, shucked & kernels cut from the cobs
1/2 Cup Coarsely chopped Cilantro, leaves & stems
1/2 Cup Grated Parmesan
2 TSP Grated Lime Zest
1 TBSP + 2 TSP Lime Juice
Lets Get Cooking
Heat a large skillet over medium heat until very hot, but not smoking. Toss in the cubed chorizo and cook, do not move the chorizo around, let it cook undisturbed and get all crispy for about 5 minutes. Stir occasionally after 5 minutes until crispy all over.
After shucking the corn and removing the kernels, add the corn into the pan with the chorizo. Cook for about 1-2 minutes. Add in the cilantro + cheese + lime juice + lime zest + pinch of salt.
Stir together and cook for 1 minute. Remove from heat and add salt & cheese to taste.