Trying to keep up with a meatless meal once a week. Never EVER will I go vegetarian/vegan so one meal a day without meat is more than enough. This recipe focuses on halloumi, which is salty, cheesy, and absolutely delicious in a taco with some other veggies and a wonderful spicy avocado sauce that makes it all pop. This recipe is from Half-Baked Harvest who always has the most delicious and creative recipes.
1 Large or 2 small cauliflower heads, cut into florets
2 TBSP Olive Oil
2 TSP Smoked Paprika
1 TSP Chili Powder
1 TSP Salt + Pepper
1 14 oz can Black Beans, drained and rinsed
8 oz Halloumi cheese, sliced
1 Cucumber or Zucchini, shredded
1 Package tortillas of your liking
Spicy Avocado Basil Guac
1 Avocado, halved
1 Cup Fresh Basil
1/4 Cup Toasted Pine Nuts
Juice of 1 lemon
2 TSBP Olive Oil
Salt + Pepper
Let’s Get Cooking
Preheat the oven to 400F
Toss together cauliflower + oil + chili powder + cumin + salt + pepper. Place on baking sheet and roast for 20-30 minutes, stirring halfway through. When done, remove from oven and add in the beans
Make the guac by adding in half the avocado + basil + pine nuts + jalapeño + lemon juice + oil in a food processor or blender and pulse until smooth. Dice the other half of the avocado and add in. Stir in salt + pepper to taste
Heat a skillet over med heat and add in a little olive oil. Once hot, add in the halloumi slices and cook about 1-2 min each side until they brown. Remove and place on paper towels.
Assemble by layering cucumber/zucchini, then cauliflower in the tortillas then top with the halloumi and guac.
I know I’ve said it before, risotto is all about patience. So if you don’t have patience, don’t make it; if you’re working on your patience maybe give it a try. There’s nothing daunting about risotto, it’s just time consuming. Anthony’s recipe focuses on simple ingredients to make excellent side dish, or for me, a main course.
1 1/2 Quarts Chicken Stock
Generous pinch of Saffron Threads
1/4 Cup Extra Virgin Olive Oil
1 Small Yellow Onion, peeled and finely diced
1 1/2 Cups Carnaroli Rice, or sushi rice, it’s all the same small grain
1/2 Cups Dry White Wine, like a Sauvignon Blanc, Pinot Grigio, Pinot Noir
4 TBSP Cold Unsalted Butter, cut into small chunks
1/2 Cup Finely grated Parmigiano-Reggiano Cheese
Salt to taste
Let’s Get Cooking
Pour half the stock into small pot and add in the saffron threads. Bring to a low simmer over med-low heat.
In another medium pot, heat up the oil over med-low heat and add in the onion. Stir to coat the onions in the oil and cook until they are soft, but not browned, about 5 min. Stir in the rice and increase the heat to med-high heat. Cook about 3-4 min, until the rice smells toasty. Decrease the heat to med-low and add in the wine, stir until the wine is absorbed and the smell has cooked off.
One ladle at a time, add in the saffron infused stock, stirring the rice as it becomes absorbed. Once all the saffron stock has been added, heat the remaining stock in the same pot and use for the rice. Taste the rice for doneness, it should be tender and cooked through.
Beat in the butter and cheese into the hot rice mixture with a wooden spoon. Season with salt & enjoy!
First things first, we are talking about Matty Matheson of course, who else would we be talking about. He’s top 10 fav celebrity chef next to Anthony Bourdain and Julia Child. If you say Bobby Flay you can get the hell off my page. Anyways, this salad is perfect when you are wanting a submarine sandwich but decide to ditch the bread. I made it for lunches this week and it holds up.
1/2 Cup White Vinegar
1 TBSP Dried Basil
1 TBSP Dried Oregano
1/2 TBSP Garlic Powder
1/4 Cup Vegetable Oil
1/4 Cup Olive Oil
Salt + Pepper
1 Head Iceberg Lettuce, cut into quarters
1/2 LBS Pound of Italian Salami, diced
1/2 LBS Cheddar Cheese, torn into pieces
1 1/2 Cups Sliced Pepperoncini
2 Cups Corn
1/2 Head Cooked Broccoli
1 Pint Cherry Tomatoes
6-8 Hard Boiled Eggs, Sliced (I did not add but you can)
1 Red Onion, thinly sliced
Let’s Get Cooking
In a blender combine the vinegar + basil + oregano + garlic powder. Slowly add in the vegetable oil and olive oil. Season the dressing with salt + pepper
Prep all of your ingredients so you can throw it in the bowl at once. If you are meal prepping for the week, keep the salad dressing in separate containers for the week. If you are eating this now: place the salad in a large bowl and add in the dressing and mix.
Then add in the salami + cheese + pepperoncini + corn + broccoli + tomatoes + eggs + red onions. Mix again gently and you are good to go.
Breakfast sandwich is a staple, especially when hungover. You can also make it however you want, bacon, sausage, eggs, cheese, hash browns, the options are endless. I use croissants that I made, but you can use store bought too, fresh or frozen, it doesn’t matter! As long as you make it with love, and some good ass bacon, you can never go wrong.
Grab two slices of bacon and cut in half, place in a hot pan and cook to your liking, I like mine a bit chewy but I know that is not for everyone.
If your croissant is frozen, be sure to thaw the night before. Or you can always cut it in half and throw it in the oven at 375F until warm.
Once the bacon is done, remove and place on a paper towel. Keep the heat on high, we are going to cook the egg FAST. Scramble one egg in a bowl and pour into the hot pan. Let the sides get a little cooked and move it around lightly with a wooden spatula until fully cooked. Place the eggs on a plate.
If you haven’t already, cut your croissant in half. Lower the heat and place the croissant cut sides down in the same pan you cooked the bacon and eggs in. This lets the croissant to soak up some of that yummy bacon fat. Keep in the pan until toasted.
To assemble: Place bottom croissant, bacon, egg, cheese, and top croissant.
Make before a trip and wrap in foil to throw in the oven morning of.