Avocado Zoodles with Shrimp, Corn, and Edamame

Avocado Zoodles with Shrimp, Corn, and Edamame
Serves 2

For the sauce:
Juice of 1/2 to 1 lime
salt and pepper
1 avocado
Up to 1/4 cup plain Greek yogurt
Handful basil leaves
4 cloves of garlic, rough chopped
2 tbs pine nuts, peanuts, walnuts, etc

For the rest:
3 zucchinis, spiralized with medium blade
salt and pepper to taste
1 tsp chili powder
8oz shrimp, cleaned
Juice of 1/2 lime
1 large ear of corn
1.25 cup edamame
Some cherry tomatoes, halved.

Cook the corn most of the way via preferred method (microwave, boil, etc). Cut off the cob.
Spiralize the zucchini and set aside
Mix the dressing, adding extra lime and yogurt as needed to get a creamy loose pesto consistency.
Saute the corn, edamame, and some salt/pepper/chili powder until a little browned. Add the seasoned shrimp and cook until done. Squeeze a half a lime into the pan and reserve.
Throw the zucchini in the hot pan with a little oil and toss for at most 1 minute, just to heat up a bit. Mix everything and serve.

Grilled Vegetable Salad

Grilled Vegetable Salad
Serves 3-4

1 large eggplant
1-1.5 lbs zucchini
1 red pepper
2 portobello mushrooms
1 can chickpeas
1 large tomato
4oz pepperoni or salami in cubes
2-4oz feta crumbles
Mint, basil, oregano

Cut up the vegetables: Eggplant into 1" thick half moons, zucchini into regular slices, red pepper into strips, mushroom into 1" cubes.
Season, olive oil, and grill the vegetables until done - eggplant should be getting burnt and the rest should be well done.
Mix the chickpeas and sausage together and microwave until hot. Mix with the vegetables and diced tomato.
Dress the salad with oil, vinegar, feta, herbs, and salt/pepper to taste.

Quinoa Tabbouleh

Quinoa Tabbouleh
Serves 6-8

1 cup quinoa
2.5-3 bunches parsley, chopped
1 pint cherry tomatoes, in fourths
1 cucumber, seeded and diced
1 cup chopped scallions
1 clove garlic, minced
1 tsp cumin
1/2 tsp paprika
Juice of 1 lemon
olive oil

Wash the quinoa, and then put into a large skillet. Cook until dry, stirring, and then cook until toasted and starting pop.
Add the quinoa to 2 cups water. Bring to a boil and simmer 10-15 minutes or until done. Remove and cool.

Chop everything and mix with the cooled quinoa. Dress with lemon juice, spices, salt/pepper, and olive oil as needed.

Greek Salad with Tuna

Greek Salad with Tuna
Serves 2+

1 package greens, rough chopped
1 pint cherry tomato, halved
1 small jar olives
1 small jar artichokes
1 can cheap tuna, drained and flaked
2 scallions, sliced
4oz feta, crumbled
2 larger persian cucumbers, small pieces
big handful cilantro, rough chop
Dill, oregano
Greek yogurt, olive oil, lemon to dress.

Mix and eat.

Sweet Potato Salmon Cakes

Sweet Potato Salmon Cakes
Serves ~3

1 lbs sweet potato, roasted or boiled and mashed.
10oz canned salmon, flaked.
1 cup bread crumbs
2 eggs
2 Tbs mayo
2 scallions, sliced
Juice of 1/2 lemon

Mash the sweet potato, and then mix everything in a bowl and fry in cakes. Serve with chipotle mayo, tzatziki, etc.
Or, bake 30@350F.
2x, literally do 2x, incl eggs.

Falafel Burgers

Falafel Burgers
Makes ~8 Patties

2/3 cup red onion, chopped
1/3 cup fresh Italian parsley, chopped
2 Tbs tahini
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon salt
2 (15 1/2-ounce) cans chickpeas, drained and rinsed
3 garlic cloves, minced
1/2 cup seasoned breadcrumbs, divided
1 egg

Process all except half onion and bread crumbs.
Mix in the rest of the onion and the egg by hand.
Dredge in the remaining crumbs and fry or bake 30 minutes, turning once.

Greek 7 Layer Dip

Greek 7 Layer Dip

3 cups hummus (1 large + 1 small container, roughly)
1 tub tzaziki
2 cups tomato (diced and mixed with 1 tablesoon lemon juice and 1 teaspoon oregano)
1 cup cucumber (cut into small pieces)
1/2 cup red onions (diced)
4oz feta (crumbled)
1 cup kalamata or oil-cured olives (pitted and coarsely chopped)
1 handful mint (chopped)
Pita

These amounts fit well into an 8x8 casserole. Layer in descending order.

Mussels with Israeli Couscous and Tomatoes

Mussels with Israeli Couscous and Tomatoes
serves 4

•olive oil
•1 large yellow onion, diced
•4 medium cloves garlic, minced
•5 sprigs fresh oregano, chopped
•1 (28 ounces) can crushed tomatoes
•1/2 cup white wine
•1 box (8.8oz) Israeli couscous (~2c)
•2 pounds mussels, scrubbed and debearded
•1/2 cup chopped fresh parsley leaves

Heat the olive oil in a large saucepan over medium heat until shimmering. Add the onion and cook, stirring often, until softened and just starting to brown, four to five minutes. Add the garlic and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and white wine. Bring to a boil, reduce to a simmer, and cook, uncovered, for 15 minutes. Season to taste with salt and pepper.

Meanwhile, heat 2 1/2 cups water or stock and 1 teaspoon salt in a medium saucepan over high heat until boiling. Add cous cous, reduce to a simmer, cover, and cook, stirring occasionally, until cous cous is softened, about 10 minutes.

Add the cooked couscous to the tomatoes and stir well to combine. Nestle the mussels in and amongst the couscous, cover the pan, and increase heat to high. Cover and cook, stirring occasionally, until the mussels are all completely open, 1 to 3 minutes (discard and mussels that do not open). Garnish with parsley and serve.

Baked Orzo with Eggplant and Mozzarella

Baked Orzo with Eggplant and Mozzarella
Serves 4-6

1.5 lbs eggplant, cut into 3/4-inch dice
olive oil
2 medium carrot, peeled and cut into 1/4-inch dice
1 celery stalk, in a 1/4-inch dice
1 large onion, finely diced
4 garlic cloves, minced
8 ounces orzo
2 teaspoon tomato paste
2 cups vegetable stock
2 tablespoons fresh oregano, chopped
zest of a whole lemon
8 ounces mozzarella cut into 1/3-inch dice
1/4c parmesan, grated
4 medium tomatoes, diced

Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant.
Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well.

Transfer mixture to an 9x13-inch baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. Let rest for 5 minutes before serving.

Chicken Saagwala

Chicken Saagwala
Serves 4
   
1.75 pounds chicken thighs, chunked
4 cloves garlic, minced
2 medium onions, minced
15oz tomato sauce/crush
1-inch piece ginger, minced
2 lbs frozen spinach and/or leafy greens, defrosted and chopped
cilantro
1/2 tsp cayenne
1 tsp coriander
1 tsp cumin
1/2 tsp turmeric
1.2 tsp cardamom
2 cloves
oil
1 tsp garam masala
1/4c milk or more
1/4c yogurt or more
1/2 tsp salt

Heat the oil and add ginger, garlic and onions; sauté until lightly brown. Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom. Add spinach and some cilantro and cook until done. Grind everything together in a blender or food processor.

Brown chicken in the pot. Add the spinch and milk. Cook for 20 minutes (15 covered, 5 open), or until chicken is tender and spinach starts to stick to the pan.

Add garam masala and yogurt, and serve.

Basic Shakshuka

Basic Shakshuka
Serves 4

olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (or way less...)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can crushed tomatoes
Kosher salt, to taste
4-6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas and humus and salad, for serving

Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.

Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.

Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.

Butternut Squash Tortellini with Peanut Sauce

Butternut Squash Tortellini with Peanut Sauce
Serves 4

3 packages butternut squash ravioli (~30oz) or other
olive oil
2 cloves garlic, minced
1 inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 medium eggplant, chopped into 1/2-inch cubes
4 ounces mushrooms, chunked
1 can lite coconut milk
1 tbsp thai red curry paste
3 tbsp peanut butter
1 tbsp brown sugar

Bring a pot of salted water to a boil.
While water is boiling, heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.  Add the garlic and ginger and saute, stirring frequently, until fragrant, about 1 minute.  Add the pepper and eggplant to the pan.  Stir fry until tender, about 15-20 minutes.
In a medium bowl, stir together the coconut milk, red curry paste, peanut butter and brown sugar.  Pour into the pan with the veggies and mushrooms and cook 5 minutes.  Season.
Cook the pasta, and mix in with the veggies and peanut sauce. 

Peanut Noodles with Pork and Shredded Vegetables

Peanut Noodles with Pork and Shredded Vegetables
Serves 4

10oz pound dried 1/4-inch-wide rice noodles (or soba)
1 tablespoon sesame oil
1.5 pound lean ground pork (or boiled shrimp)
1/3 cup peanut butter
1/4 cup vinegar
2 tsp red curry paste
2 tablespoons fish sauce
1 jalapeños, finely chopped
2 scallion chopped
2 medium carrots (about 6 oz.), grated
3 large yellow squash or zucchini (about 1.5 lb.), grated
1 small container mint, chopped
cilantro
juice of 2 limes

Bring a large pot of salted water to a boil. Add the rice noodles and cook, stirring often, until just tender, about 5 minutes. Drain and rinse under cold running water; leave to drain in a colander.

Meanwhile, heat 2 tsp. of the oil in a large skillet over medium-high heat. Add the pork and ½ tsp. salt and cook, stirring to break up the meat, until just cooked through, 4 to 8 minutes; set aside.

In a large bowl, whisk the peanut butter, lime, vinegar, fish sauce, the remaining 1 tsp. oil, and 3 Tbs. warm water until smooth. Add the drained noodles, pork, jalapeños, carrots, squash, and all but 2 Tbs. of the mint and toss gently. Garnish with the remaining mint, and serve at room temperature or cold.

SE Asian Chicken Burgers

SE Asian Chicken Burgers
Serves 2

1 lbs ground chicken
2 tsp fish sauce
juice of 1/2 lime
1 tsp five-spice
2 tbs cilantro
1 scallion, chopped
bread crumbs
A bit of sriracha

Toppings like sprouts, tomato, carrot, onion.

Mix the burgers up, cook, and top.

Salad with Tomato, Avocado, Jicama, Lime, and Feta

Salad with Tomato, Avocado, Jicama, Lime, and Feta
4 servings

zest and juice from one large lime
2 medium avocados, diced
2 cups peeled and diced jicama
1 cup cherry or grape tomatoes, halved
1/4 cup thinly sliced green onion
1/3 cup crumbled Feta cheese
salt, to taste

Mix everything and season to taste.

Black Bean Sweet Potato Burgers

Black Bean Sweet Potato Burgers
12-14 burgers

2 cans of black beans, drained
1 large sweet potato, cooked, skin removed
1/4 cup of red or white onions
1/2 cup quick-cooking oats
1 tablespoon dijon mustard
1 teaspoon of cumin
dash of cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly grated ginger or ginger powder

In a large bowl, mash the black beans and sweet potato together with a whisk or fork. Then add remaining ingredients and stir until well combined using a large spoon.

Pan-cook or grill on foil until done. Or, bake at 400 for 30min. Serve on buns with toppings.

Happy Shrimp Stir Fry

Happy Shrimp Stir Fry
Serves 2-3

For the sauce (mix together in a bowl)
2 teaspoons sugar
1/2 cup chicken or vegetable broth
1/4 cub ketchup
1 Tbs chile sauce
2 teaspoon vinegar
1 tablespoon shaoxing wine
1/2 teaspoon sesame oil
1 tablespoon soy sauce
  
1 pound raw shrimp, deveined
2 teaspoons cornstarch
3 teaspoon minced ginger
2 garlic cloves minced

1 lbs broccoli, cut up
3 cups snap peas, prepped
handful mushrooms, chopped coarsely
handful red pepper strips

Toss shrimp with cornstarch and salt and pepper and a little soy. Stir-fry until just barely done and set aside.

Stir-fry vegetables at once until a few minutes from done - maybe 5-10 minutes. Add everything to the pan, get hot and boil the ketchup down a bit, and serve topped with scallions.

Quick Mexicanish Slaw

Quick Mexicanish Slaw
Makes a lot

2 packages slaw mix with cabbage and carrots
1 jalapeno, minced
2 scallions, sliced
1/4c chopped cilantro
3T lime juice
1/3c greek yogurt
1 tsp mustard

Mix the dry, mix the liquid, mix all together.

Coconout Red Curry Mussels

Coconout Red Curry Mussels
Serves 2-3

1 bag mussels, de-bearded and soaked 15 minutes in cold water
A few Tbs onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced
1.5 Tbs red curry paste
1 Tbs curry powder
1 can light coconut milk
2 Tbs fish sauce
Juice and rind of 1/2 lime
Scallions, cilantro
Toast.

Prep the mussels.
In a dutch oven or pot, saute the onion, rind, garlic and ginger for a few minutes. Add the paste and cook another minute. Add the coconut milk, fish sauce, and curry power and bring to a boil.
Add the mussels, stir around, and cover. Simmer 10 minutes or until mussels are opened. Discard any that didn't open.
Mix with scallions, cilantro, and lime juice. Serve with lots of toast.

Collards with Peanut Butter

Collards with Peanut Butter
Makes a big bowl

1 big bunch collards, cut into large pieces (including stems)
1 small red onion, diced
2 tomatoes, diced
1-2 habanero peppers, minced
~1/2 cup peanut butter
Juice of 1/2-1 lemon
salt and pepper

Boil the crap out of the greens...like 40 minutes. Drain.
Mix everything up, and server at room tempurature or cold.