creamy crab linguini

1 crab

asparagus -shaved into long thin strips

arugula

linguini noodles

2 tbsp butter

1 tbsp flour

1/2-3/4 cup milk

2 cloves garlic - pressed

1/2 a spicy pepper - diced small

1/2 cup parmesan cheese

lots of pepper

steam the crab and get all the nice cooked meat out of it. (picking out the meat takes a while) 

cook some noodles as you make the sauce, when the noodle are almost done toss in the asparagus so it can cook for approx 30 seconds-1 minute.

make the cream sauce:
melt 2 tbsp butter in a pot with about 1 tbsp flour
whisk in the milk a little at a time until it's the right thickness.
add the chili pepper and garlic and Parmesan cheese.

add a little of the cream sauce to the crab meat before the next step (so it's not as clumpy when you stir it in)
as soon as the noodles are done, toss them with the cream sauce. gently stir in the arugula and crab meat. serve with fresh pepper and garlic toast!

lettuce wraps

1 head iceberg lettuce

wash and peel apart the leaves, try to keep them whole. I do this first so they have time to dry

1 inch piece grated ginger
3 cloves garlic - diced
2 green onions - diced
1lb ground beef

1/4 cup hoisin sauce
2tbsp soy sauce
1tbsp sesame oil

thinly sliced carrots
thinly sliced red peppers
shiitake mushrooms (cut in half)
bok choy (chopped)
green onions (1.5 inch pieces)
bean sprouts
sliced water chestnuts

sauté the ginger and garlic on low for 5 minutes.
remove from pan.
add the ground beef to the pan and cook on medium until done.
add the ginger and garlic and the green onions.
turn off the heat and add the hoisin sauce, soy sauce, and sesame oil.
pour into serving bowl and cover with foil to remain hot.
*you can prep this part a day ahead by cooking the beef through and having the ginger and garlic diced and ready

give the pan a quick wipe, turn the heat up to med/high, add a splash of oil then:
sauté the carrots for 2 minutes
add the red peppers for 2 minutes
add the mushrooms for 2 minutes
add the bok choy and water chestnuts for 1 minute
remove from heat
add the green onions and bean sprouts and splash with soy sauce.

serve right away! if you have 2 pans you can time the vegetables to be ready at the same time.

spoon some beef and some veggies into a lettuce leaf and roll it up as best you can!

quinoa salad

salad 
1/2 cup diced cucumber
1/2 cup diced red pepper
1/3 cup diced fennel
12 cherry tomatoes - sliced in half
2 green onions - sliced thin
2 tbsp diced italian parsley
2 tbsp diced mint leaves

1 avocado - diced
1/2 cup crumbled feta cheese
1/2 cup quinoa

dressing
3 tbsp extra virgin olive oil
2tbsp red wine vinegar
1tbsp lemon juice
1tsp lemon zest
1 clove garlic - pressed

rinse quinoa then add to a small pot with 1 cup water and a bit of salt
bring to a boil then simmer for about 10 minutes
remove from heat, rinse with cold water and strain
allow to cool

prepare the dressing by whisking ingredients together or shaking them up in a jar.

dice or chop all the vegetables and place them all in a bowl - but not the avocado
add cooled quinoa, feta cheese, and dressing to the vegetables and toss to combine
then add the avocado and gently combine, don't stir too hard or the avocado will go mushy. if your avocado is soft you can serve it sprinkled on top.

cashew chicken salad

chicken 
2 chicken breasts
2 cloves garlic - quartered
juice of half a lemon
salt and pepper

noodles

1 package skinny rice noodles

cashew dressing
1/2 cup cashew butter
3 tbsp lime juice
3 tbsp extra virgin olive oil
2 tbsp rice wine vinegar
1 tbsp sesame oil
1 tbsp soy sauce
1 tbsp hot sauce (sambal oelek)
1/4 cup packed cilantro
2 cloves of garlic - pressed

salad
1 small red pepper - sliced
1 cucumber - sliced
2 carrots - matchsticked
8 green onions - sliced
1pkg pea shoots
1/2cup raw cashews - toasted and crushed

chicken
poach chicken breasts by arranging in the bottom of a pot and adding enough water or chicken stock to cover. also add garlic, salt, pepper, and lemon juice. bring to a boil then reduce to a simmer for approximately 15-20 minutes. remove from water, check that the chicken is cooked and allow to cool.

noodles
bring a pot of water to a boil. add noodles and turn off heat.
test the noodles after a minute, you don't want them to overcook
when done, strain the water off and leave the noodles time to dry off completely

cashew dressing
soften cashew butter in microwave
combine with sauce ingredients (except garlic) and whiz in a blender or with an immesion blender.
stir in pressed garlic.

serve
arrange salad in wide bowl
place rice noodles in first and arrange vegetables on top
toss the whole chicken breasts in a bit of the dressing and sprinkle with sesame seeds. slice the chicken and arrange on top of the salad.
this recipe makes 4 salads

relish bowl

the sauce can be made a few days in advance.
pickles can be made the same day but they won't be quite as tangy.
prepare the sushi rice, cauliflower and chicken fresh when you want to eat, they take about 1 hour to prepare.

chicken
4 chicken thighs
1tbsp grapeseed or vegetable oil

cauliflower
1 head of cauliflower
2 cloves garlic - pressed
grapeseed or vegetable oil

sushi rice 
2 cups sushi rice
1/2 cup rice wine vinegar
1/4 cup sugar

cilantro for serving

refrigerator pickles
1 cucumber
1 fennel bulb
4 carrots

nuoc cham - vietnamese sauce
1tbsp lime juice
1tbsp sugar
1tbsp fish sauce
3tbsp water
1 clove garlic - pressed
1/2 thai chili - sliced thin

combine ingredients
this sauce will keep for a week in the fridge

sushi rice
this method of cooking rice prevents the rice from clumping together. it's important to stir minimally until the end when we add the vinegar and sugar.

rinse the rice thoroughly, until the water runs clear
soak the rice for 30 minutes in 4 cups water
strain the rice and rinse again
add the rice and 2.5 cups water, bring to a boil then simmer
when rice is done, remove from heat. don't stir it
combine rice vinegar and sugar and stir until dissolved
dump the rice into a large bowl and sprinkle the vinegar/sugar over it
stir minimally, just enough to coat the rice.

cauliflower

use the bottom rack in the oven so that you can use the top rack for the chicken (below)
mix cauliflower with oil and garlic and spread on a cookie sheet
roast at 425 for about 30 minutes, stirring once or twice

chicken
once the cauliflower is in the oven, prep the chicken.
coat each thigh with grapeseed/vegetable oil
heat an oven-proof pan on medium/high and sear chicken for 2 minutes
flip and put the pan in the oven for 15 minutes until chicken is cooked.

serve
place about 1/4 of the of cooked rice in each bowl
sprinkle rice with cilantro
arrange pickles on top of rice/cilantro
add 1 sliced chicken thigh to each and pour approximately 2 tbsp of sauce on top.
add some cauliflower to each bowl
this recipe makes 4 big servings.

tasty thai salad

*this recipe makes 8 big salads!

salad

1 large head napa cabbage

1/2 head red cabbage 

3 cups grated/matchsticked carrots

2 cups edamame beans
2 red peppers
1 cucumber
6 green onions
1/2 cup cilantro

1 cup salad crunchy mix *we get this in the bulk section at our grocery store. you can also use fried wonton pieces, or sesame seeds

peanut dressing
1/2 cup peanut butter

5 tbsp avocado or grapeseed oil
1/4 cup fresh lime juice

1/4 cup rice vinegar
1/4 cup honey

2 tbsp soy sauce
2 inches of ginger - diced small
1 teaspoon crushed red pepper flakes
3 tbsp packed cilantro
2 cloves garlic - pressed

combine all the dressing ingredients except the garlic. whiz with a blender or an immesion blender until combined. stir in the pressed garlic.

chicken - optional

2 chicken breasts

place chicken on cookie sheet and sprinkle with salt and pepper.
bake at 350 for 45-60 minutes.

halve then quarter the napa cabbage (lengthwise) slice thinly.

quarter the red cabbage (lengthwise) slice thinly.

cook the edamame beans and rinse with cold water

slice the red pepper into skinny, 1 inch pieces

halve the cucumber lengthwise, scrape out the watery seeds, then slice into skinny half moons

julienne the green onions

assemble the salad by tossing the cabbage together, and arranging the other vegetables on top. drizzle with dressing the sprinkle with crunch mix.

alternatively, toss all salad ingredients together with the sauce!