Creamy Tortellini Soup with Sausage

1 tablespoon olive oil 1 pound Italian sausage, casing removed 3 cloves garlic, minced 1 medium sweet onion, diced 2 teaspoons Italian seasoning Kosher salt and freshly ground black pepper, to taste 2 tablespoons all-purpose flour 4 cups chicken stock 1 (8-ounce) can tomato sauce 1 (9-ounce) package refrigerated three cheese tortellini 1/2 bunch kale,… Continue reading Creamy Tortellini Soup with Sausage

Stuffed Pepper Boats

2 tablespoons olive oil 1 medium yellow onion (7 ounces), chopped 1 pound ground turkey, preferably 93 percent lean (may substitute ground beef) 1/2 teaspoon fine salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1 teaspoon sweet paprika 1 teaspoon chili powder 1/2 teaspoon dried oregano 1/4 teaspoon ground cumin 3 tablespoons… Continue reading Stuffed Pepper Boats

Mediterranean Stuffed Peppers

4 large bell peppers ( red, yellow or orange, or a mix) 1 cup cooked brown rice, (or sub white rice, quinoa, freekeh, farro, or cauliflower rice) 2 tablespoons olive oil 1 small red onion, about 1 cup diced 2 teaspoons garlic, minced 1 pound of ground turkey or choice of protein ( ground plant-based… Continue reading Mediterranean Stuffed Peppers

Baked Parmesan Cheese Corn

2 cans Sweet Whole Kernel Corn, drained 1/2 cup mayonnaise 1/2 teaspoon ground black pepper 1/2 teaspoon garlic salt 2 teaspoons sugar 1 tablespoon grated parmesan cheese 1/2 cup shredded parmesan cheese, divided Parsley flakes, for garnish Preheat oven to 380°F (198°C). Combine 2 cans of sweet corn, mayonnaise, ground black pepper, garlic salt, sugar,… Continue reading Baked Parmesan Cheese Corn

Skillet Creamy Pesto Chicken

2 teaspoons olive oil, for the pan 2 boneless skinless chicken breasts, each cut in half lengthwise making 4 pieces 7 oz cherry tomatoes, halved 3 Tablespoons basil pesto 3 Tablespoons crème fraîche, *see Notes for substitution options For garnish: Fresh or dried basil Heat the olive oil in a non-stick frying pan over medium… Continue reading Skillet Creamy Pesto Chicken

Garlic, Chickpea, and Spinach Soup (with Variations)

2 tablespoons olive oil, plus more for drizzling 1 large yellow onion (about 10 ounces), roughly chopped 4 to 5 large garlic cloves, minced or pressed 1/4 teaspoon fine salt, plus more to taste 1 teaspoon ground cumin 1 teaspoon ground coriander 3/4 teaspoon sweet paprika 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon freshly… Continue reading Garlic, Chickpea, and Spinach Soup (with Variations)

Baked Fluffy Coconut Rice

Coconut Rice: 2 cups jasmin rice (Note 1) 400 ml / 14 oz coconut milk , full fat or light (Note 2) 1 cup water 1 tbsp white sugar (Note 3) 1/2 tsp cooking / kosher salt Asian Restaurant Style flavour – use ONE: 3 pandan leaves , knotted 3 kaffir lime leaves , crushed… Continue reading Baked Fluffy Coconut Rice

Jamaican Rice and Peas

50g / 3 tbsp unsalted butter (or 2 tbsp canola or veg oil) 2 garlic cloves , finely minced 1 small onion , finely chopped 1 tsp dried thyme 1 tsp all spice powder (sub mixed spice) 2 bay leaves , preferably fresh 1 scotch bonnet or habanero chilli – any colour (optional), keep whole… Continue reading Jamaican Rice and Peas

Smashed Carrot Salad with Garlic and Ginger (with Variations)

2 pounds carrots, trimmed and scrubbed, large carrots sliced lengthwise into approximately 1-inch-thick pieces (see note for other options) 2 tablespoons neutral oil, such as grapeseed or safflower, or peanut oil 2 teaspoons fine salt, plus more as needed 2 tablespoons black vinegar or rice vinegar, plus more to taste 1 1/2 tablespoons soy sauce,… Continue reading Smashed Carrot Salad with Garlic and Ginger (with Variations)

Lentil and Salsa Salad

2 1/2 cups cooked, cooled small green, brown, or black lentils [see Note at end] One 28-ounce can whole tomatoes 1/2 a large or 1 small white onion, chopped 1 to 2 fresh jalapeños, to taste, chopped 2 cloves garlic, chopped 1 cup chopped fresh cilantro leaves, divided 1 teaspoon kosher salt Freshly ground black… Continue reading Lentil and Salsa Salad

Apple and Cheddar Crisp Salad

DRESSING 1 small shallot, minced 3 tablespoons (45 grams) apple cider vinegar 1/2 teaspoon smooth dijon mustard 1 tablespoon (15 grams) mayonnaise or Greek-style plain yogurt 6 tablespoons (80 grams) olive oil Salt and freshly ground black pepper CRISPY STUFF 1 cup (115 grams or 4 ounces) sharp cheddar, coarsely grated 1 cup (85 grams)… Continue reading Apple and Cheddar Crisp Salad

Sesame-Miso Slaw

1 tablespoon minced fresh ginger 1 medium garlic clove, minced 2 tablespoons well-stirred tahini 2 tablespoons white miso 1 tablespoon honey 1/4 cup rice vinegar 2 tablespoons toasted sesame oil 2 tablespoons olive or a neutral oil Salt and Sriracha to taste SLAW 4 cups thinly sliced mixed carrots, cucumber, celery, bell peppers, sugar snaps,… Continue reading Sesame-Miso Slaw

Date, Feta and Red Cabbage Salad

1 to 1 1/4 pounds red cabbage (1 small head or half of a large one), sliced very thin 3 tablespoons olive oil 2 tablespoons lime or lemon juice (I use lime) Salt and red pepper flakes (I used the mild Aleppo variety) to taste About 1/2 cup pitted dates, coarsely chopped or sliced 4… Continue reading Date, Feta and Red Cabbage Salad

Napa Cabbage Salad with Buttermilk Dressing

1/2 cup well-shaken buttermilk 2 tablespoons mayonnaise 2 tablespoons cider vinegar 2 tablespoons minced shallot 1 tablespoon sugar 3 tablespoons finely chopped chives 1 pound Napa cabbage, cored and thinly sliced crosswise (4 cups) 6 radishes, diced 2 celery ribs, thinly sliced diagonally Whisk together buttermilk, mayonnaise, vinegar, shallot, sugar, 1/2 teaspoon salt, and 1/4… Continue reading Napa Cabbage Salad with Buttermilk Dressing

Crispy Cabbage and Cauliflower Salad

VEGETABLES 1/2 pound savoy cabbage (from half a small head) 1/2 pound cauliflower (from half a small head) Olive oil 1/2 teaspoon kosher salt Freshly ground black pepper and/or red pepper flakes DRESSING 1 garlic clove, minced 2 tablespoons lemon juice 2 tablespoons well-stirred tahini 1 tablespoon olive oil Water, as needed Harissa, to taste… Continue reading Crispy Cabbage and Cauliflower Salad

Cauliflower Salad with Dates and Pistachios

1 large head of cauliflower (2 pounds or 905 grams) Olive oil Kosher salt Freshly ground black pepper 1 bundle (6 ounces or 170 grams) of scallions About 8 dried dates 1/2 cup shelled salted pistachios Juice of 1 medium lemon Heat oven to 450°F and coat a large baking sheet well with olive oil,… Continue reading Cauliflower Salad with Dates and Pistachios

Ginger Garlic Chicken Noodle Soup

For the soup: 10 cups water 2 pounds boneless, skinless chicken thighs, trimmed of visible fat 6 cloves garlic, thinly sliced One (3-inch) piece fresh ginger, minced or finely grated 1 bunch scallions (8 ounces), sliced, whites and greens separated 2 teaspoons fine salt, plus more to taste Freshly ground black pepper, to taste (optional)… Continue reading Ginger Garlic Chicken Noodle Soup

Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette

Total Time 35 minutes It might be worth getting an air-fryer just to make brussels sprouts. Crunchy and deliciously bittersweet, the charred air-fryer brussels sprouts come to life in this refreshing grain salad, where they are tossed with bits of briny feta, sweet-tart cranberries, and a fennel- and nigella-seed-spiced maple syrup vinaigrette. If I’m looking… Continue reading Air-Fryer Brussels Sprouts Salad With Spiced Maple Vinaigrette