Veggie Fried Ramen

Eleven Mondays in and we are still on track with our household's 2021 #MeatlessMonday resolution.  And we are unexpectedly enjoying it!  This is a recipe that I have made a few times now that could easily be modified with some different protein sources if you want to add meat (chicken and shrimp would work great).  My kids are totally into Ramen at the moment - a college staple for me back in the day - but I am insistent on adding some nutritional value.  The veggies and eggs in this do the trick, and I leave out the packed seasoning in favor of some sesame oil and soy sauce to provide additional flavor.  Everyone is happy when this meatless dish pops up in the rotation!

INGREDIENTS:

• 
  2 green onions (I have omitted this ingredient and it turned out fine!)
  
• 2 large carrots, diced
• 2 colorful peppers, diced
• 1 cup of frozen peas
• 6 eggs
• 3-4 packages Ramen
• canola oil
• sesame oil
• soy sauce

DIRECTIONS:

1. Scramble eggs and cook in hot canola oil.  Move to a serving bowl.
2. In the same pan, heat additional canola oil and cook green onions, carrots and peppers.  Add peas after a few minutes and cook until all veggies are tender and hot.  Move to the serving bowl with the eggs.
3. Meanwhile, cook Ramen for 2 minutes in boiling water.  Drain.
4. Move the Ramen to the same pan that was used to cook the veggies, add some sesame oil and stir fry for a minute.  Add soy sauce to taste.  Transfer to the serving bowl; stir all ingredients together.

Difficulty: easy

Time: 20 minutes, total

Source: Modifications of several stir fry recipes

Cilantro Lime Farro and Veggie Bowl

As the New Year approached, I decided to commit to Meatless Mondays in 2021, and so far, so good.  In fact, I am kinda loving it.  To this date, I have not eaten any meat on Mondays this year.  Thankfully, I have some vegetarian friends who are helping me out with some recipe suggestions, but I am starting the figure out what works for my typically carnivorous family.  For the record, they have yet to complain and, in fact, are largely enjoying seeing what I come up with on Mondays.  Not every Monday has a meal like this one - we have had some quick meals of veggie burgers and fries, for example - but this is one of my favorites, for sure.

The first time I made this was actually last summer with some veggies from my CSA bag (this recipe also began my love affair with farro).  I have made it several times since, the most recent time being the first that I used queso fresco cheese as a topping.  As it stands, my kids like the queso fresco on this meal, but my husband and I both prefer the feta.  In my opinion, you never go wrong with roasted veggies, farro, and cheese...but add this cilantro, honey, lime drizzle and mmmmm...amazing.

INGREDIENTS:

• 
  3 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 2 teaspoons honey
• 3/4 teaspoon ancho chile powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 medium zucchini, chopped
• 2 medium yellow squash, chopped
• 1 red onion, chopped
• 2 red or orange peppers, chopped
• green onions, chopped
• 2 cups (uncooked) pearled farro
• 1 (15-oz.) can unsalted black beans, rinsed and drained
• 3 ounces queso fresco, crumbled (about 3/4 cup) OR Feta cheese
• 1 medium avocado, sliced
• Lime wedges

DIRECTIONS:

1. Preheat oven to 425 degrees F.  In a large bowl, toss chopped veggies (zucchini, squash, red onion, peppers, green onion) with some olive oil, salt and pepper.  Spread evenly (one layer, preferrably) on a parchment lined baking sheet.  Bake for 15 minutes. rearrange veggies and bake for 10-15 minutes more.
2. Meanwhile, cook farro as directed.  I use a pressure cooker: add 2 cups pearled farro, 4 cups water, 1/2 tsp salt to pressure cooker.  Set timer to 10 minutes.  Allow to naturally release for at least 5 minutes.
3. While farro and veggies are cooking, mix the first 7 ingredients in a large bowl.  Reserve about 1 1/2 T of the mixture.  Add cooked farro to the bowl; toss to coat.
4. Serve farro topped with grilled veggies, beans, avocado, cheese and the reserved sauce.  Garnish with a lime, if desired.

Difficulty: easy - but a decent amount of chopping involved

Time: about 15 minutes of prep and 30 minutes of roasting

Source: modified from https://www.cookinglight.com/recipes/farro-burrito-bowls

Shrimp and Chard Farro (Pressure cooker)

I discovered this recipe last year when looking for a way to use the Swiss Chard from my CSA.  I have been a huge fan of farro for a few years now, so that ingredient caught my eye.  (Farro isn't always available at my grocery store, so I recently bought a 5 pound bag from Amazon - that is how much I love the stuff.  If you haven't tried it, it is a hearty grain with a meaty, earthy texture.  Maybe that doesn't make it sound super appetizing, but trust me - it is worth a shot.)  

After a few attempts and a few modifications (the original had way too much Old Bay and not enough shrimp, if you ask me), we have a winner that the whole family enjoys!

INGREDIENTS:

• 2 14.5 ounce cans reduced-sodium chicken broth (or equal amount from cartons)
• 2 cups pearled farro, rinsed
• 6 cloves garlic, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/2 pound medium fresh or frozen shrimp, peeled and deveined (I used 2 12 oz packages from ALDI)
• 1 tablespoon seafood seasoning (Old Bay)
• 1/2 cup grated Parmesan cheese
• 2 tablespoon butter
• 1 large bunch Swiss chard, stems removed, leaves chopped 
• 2 tablespoon fresh lemon juice
• crumbled feta cheese

DIRECTIONS:

1. Stir together shrimp and seafood seasoning.  Set aside.
2. In a 4- to 6-qt. pressure cooker combine the first five ingredients (through pepper.) Lock lid in place. Set to high pressure to cook for 12 minutes. Once the timer beeps, release pressure quickly. Open lid carefully.
3. Add shrimp and seasoning mixture to cooker. Lock lid in place and set to cook 1 minute. Once pressure is reached, press cancel and release pressure quickly. Open lid carefully.
4. Add Parmesan cheese, butter, and Swiss chard to the cooker. Stir until chard is wilted. Stir in lemon juice. Top servings with feta cheese.

Difficulty: easy

Time: There is very little hands on and prep time for this - maybe 10 minutes. The majority of the time is the pressure cooker getting to pressure.  It took me about 45 minutes from start to finish.

Source:  modified from www.bhg.com

Chili Lime Chicken (Pressure cooker)

I love my friend Robin for many reasons.  Her introducing me to Trader Joe's Chili Lime seasoning and this recipe is most definitely among them!  (The fact that she has a huge heart, is funny, kind and teaches a kick-a** yoga class doesn't hurt, either.)  This recipe has become a staple in my house, as she promised me it would be.  It is easy and versatile, and there isn't a member of my family who isn't happy to see it on the menu.  Though Robin originally made it in the slow cooker, I love tossing this together in the pressure cooker and serving it with some rice.

INGREDIENTS:

• 2 lb Chicken breast
• 1 cup salsa
• 1 cup frozen corn
• juice of 1 lime
• 2 T chili  lime seasoning (Trader Joe's)

DIRECTIONS:

1. Place chicken in instant pot and add all other ingredients on top of it, in the order listed.
2. Set pressure level to high and timer to 6 minutes. Start.
3. When the timer goes off, allow the pressure to naturally release for 5 minutes and then quick release.
4. Shred chicken.  Serve over rice with toppings of your choice or as burrito or taco filling, or as the protein in a taco salad.  The options are limitless!
5. Slow cooker instructions: add all ingredients to slow cooker, cook on low 6-8 hours.

Sometimes I add tomatoes and sour cream, too!

Difficulty: super easy
Time: 15-20 minutes
Source: My friend, Robin J.

One Pan Smoked Sausage and Veggies

Since my kids have shown an interest in cooking, I have decided to capitalize on the moment and cross my fingers that it lasts.  My son just turned 13 this month and when he asks to cook it is usually to make a dessert of some sort.  When I finally convinced him to try a meal instead of a dessert, he first went for the recipes with the most obscure ingredients and the most steps possible.  It took a minute, but when he approached me with this recipe, I was all about it.  He made me a list of the ingredients that he needed, I added them to my shopping list, and we were set.

The recipe took a bit of time for my son to make, simply because of the careful chopping of the vegetables that he did.  I asked that he take his time with the knife, and he did.  If you are a bit speedier with the chopping, this recipe is a pretty quick one to throw together.  And the one pan clean up is fabulous.  (Disclaimer: I also had him mix the veggies in a large bowl instead of on the pan, which made for two things to clean, but was a bit easier to assure an even coating of the oil and seasonings.)

The whole family loved this meal, and I was thrilled to not have to cook!  (Sorry for less than thorough photographs...)

INGREDIENTS:

• 2 cups quartered small potatoes
• 1 pound green beans
• 1 large head of broccoli (~ 1 and 1/2 cups)
• 2 large colored bell peppers (chopped)
• 1 lb smoked sausage
• 6 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Prep the veggies: chop the potatoes (pretty small pieces here so they will be tender in time), trim and halve the green beans, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat. (We did this in a bowl - despite the extra dish to wash, we felt it was easier.)
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.

Difficulty: easy - as long as chopping veggies isn't an issue

Time: 15 min prep, 30 minutes baking

Source: slightly adapted from https://www.chelseasmessyapron.com/

Zucchini Ribbon Pasta

In my CSA recently, I received parsley, basil, zucchini, yellow squash, and garlic, among other goodies.  I was interested in trying a new zucchini recipe and I came across this one, that happened to use many of the items I had on hand.  Everyone in my family loved it!  It took a little time for me to make the zucchini and squash ribbons - I used a peeler - but if you have a tool for that, I am sure it would be quick and easy.  If you want to make this vegetarian, it would only require switching the chicken stock for vegetable broth.  If you want to add protein, I think shredded chicken would be a good choice.


INGREDIENTS:

• 3/4 pound whole-wheat fettuccini
• yellow and green zucchini (about 2 lb total)
• 3 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup low-sodium chicken broth
• 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
• 1/3 cup finely minced parsley leaves, plus more for garnish
• 1 cup thinly sliced basil leaves, plus more for garnish
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fresh ground black pepper
• Salt

DIRECTIONS:

1. In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
2. Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or vegetable peeler, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
3. In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. 
4. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Time: About 30 minutes, total

Difficulty: Depends on how hard it is for you to make the zucchini ribbons. That was the only possible challenge

Source: https://www.foodnetwork.com/recipes/ellie-krieger/zucchini-ribbon-pasta-recipe-1940043#/

Ginger Shrimp and Veggies

As I began the new year, I decided to revamp some of my eating habits, which had most definitely gone down hill over the holiday season.  Being that ginger is my ingredient of choice these days, this veggie-filled recipe in my Better Homes and Gardens magazine caught my eye right away.  It did require me to get an ingredient that I don't usually have on hand - fish sauce - but the flavor addition is definitely worth it.  I have already made this recipe a few times and my family loves it.  A hint - use parchment paper on your sheet pan for easy clean up!

INGREDIENTS:

• 1 lb medium shrimp, peeled, deveined, and patted dry
• 3 carrots, bias sliced
• 3 c broccoli florets
• 1 c snow peas or sugar snap peas, trimmed
• 2 Tbsp canola oil*
• 2 Tbsp soy sauce*
• 1 Tbsp fish sauce*
• 1 Tbsp orange juice*
• 1 Tbsp grated fresh ginger*
• 2 cloves minced garlic*
• 1/4 tsp crushed red pepper*
• 1/4 tsp black pepper*

DIRECTIONS:

1. Preheat oven to 400 degrees F.  Spread shrimp, carrots, broccoli, and snow peas in a single layer on a large baking sheet.
2. In a small bowl, whisk the canola oil, soy sauce, fish sauce, orange juice, ginger, garlic, black pepper, and crushed red pepper.  Pour over shrimp and veggies, toss to coat. *NOTE: I like to have extra sauce, so I usually double the sauce. The ingredients listed here are for the original recipe.
3. Roast 10-15 minutes or until vegetables are crisp tender and shrimp is opaque.  Serve with orange slices and cilantro, if desired.

Difficulty: easy

Time: prep 15 minute, cooking 10-15 minutes

Source: Better Homes and Gardens Magazine, Dec 2018

Bang Bang Chicken (Instant Pot)

I am not one to quickly acquire new gadgets and gizmos, not because I am not curious or interested in trying them, but because the thought of trying to figure out where to put them paralyzes me.  So, I watch with interest as most of the people I know fall in love with their new (insert kitchen appliance or gadget here).  I generally feel that I will be just fine without...my house just can't take one more thing.  But inevitably, someone else thinks that I need that thing.  And inevitably, after they get it for me, I can't imagine how I managed without.  This is the story behind most things I have in my kitchen - my stand mixer, my rice cooker, even my slow cooker.  Now, enter my Instant Pot - a Christmas gift from my parents.  I didn't think I needed one.  I was pretty much wrong.

This was the first recipe that I made in the Instant Pot.  I realize that there is a little bit to learn in using it.  For example, when I looked at the time it took to cook, I thought, "Wow! Sixteen minutes!  This is amazing!!"  What I didn't realize is that the cooking time doesn't begin until after the device has gotten to the correct temperature and pressure, which can take a little while.  For this recipe it was about 10 minutes or so - and then the 6 minutes of cooking time began to count down.  This is not a big deal, but you just need to know that this is time you must account for if you are trying to get dinner on the table at a certain time.

I can't tell you how amazed I was by the chicken - perfect juiciness and texture.  I loved that the rice cooked right in with everything else.  And the sauce - so good.  My entire family loved it and my husband is totally sold on the Instant Pot.  Stay tuned...I am sure there will be many more recipes for it coming your way.

INGREDIENTS:

For the chicken:

• 1-2 lb boneless skinless chicken breasts
• 2 Tbsp Siracha
• 1/3 cup chicken stock
• 1 Tbsp rice vinegar

For the rice:

• 2 cups rice
• 2 cups water

For the sauce topping:

• 1/4 cup mayonnaise
• 2 Tbsp Siracha (adjust to desired spiciness)
• 1 Tbsp rice vinegar
• 2 Tbsp sugar

Additional topping recommendations:

• Shredded cabbage or lettuce
• Chopped tomatoes
• Green onions

DIRECTIONS:

1. In a small bowl, whisk together 2 Tbsp Siracha, 1/3 cup chicken stock, 1 Tbsp rice vinegar.
2. Place chicken into instant pot; Pour sauce over the chicken.
3. Add 2 cups of rice and 2 cups of water to an oven safe bowl. Place instant pot rack over chicken (it will likely touch the chicken - that is fine) and the bowl of rice on the rack.
4. Close the lid of the instant pot, making sure the valve is in the sealed position.  Cook on manual/high for 6 minutes.
5. While the chicken and rice are cooking, prepare the sauce topping by mixing the ingredients in a small bowl.  Chop cabbage/lettuce and tomatoes.
6. When the time is up, allow 10 minutes to naturally release and then carefully flip the pressure valve to release any remaining pressure.
7. Carefully remove the rice; fluff with a fork.  Remove the chicken breasts to a cutting board and shred with two forks.  Place the shredded chicken back into the pot to mix with the juices; stir to combine.
8. Serve the chicken over the rice.  Top with cabbage, tomatoes, green onions, and sauce.

*Note: This recipe can be made without the rice with no adjustments to the cooking of the chicken.

Difficulty: Easy

Time: about 30 minutes including the prep and time to bring the pot to temp.

Source: https://domesticsuperhero.com/bang-bang-chicken-instant-pot/

Pork and Mushroom Stuffed Shells

I was grocery shopping with my daughter and out of the blue, she asked if we could have stuffed shells for dinner.  We hadn't had stuffed shells in a very long time, so her suggestion sounded like a good idea to me.  I didn't know what recipe that I wanted to use, but I grabbed a box of jumbo shells off of the shelf anyway.  As I went to put the box in the cart, I noticed that it had a recipe on it.  Upon closer inspection, the recipe looked pretty awesome.  I decided right then and there that we would have them for dinner, so using the recipe on the box, I purchased all of the ingredients and made them that night.  Needless to say, they were a hit.  I don't know that I had ever had stuffed shells with sausage as an ingredient before, but I loved the addition.  I will say that the type of sausage that you use will greatly affect the flavor of the meal, so choose one that you love!

INGREDIENTS:

• 32 jumbo shells
• 8 oz ground pork
• 8 oz baby bella mushrooms, chopped
• 1 cup chopped onion
• 1 Tbsp chopped garlic
• 1 Tbsp Italian seasoning
• 1 jar (15 oz) pasta sauce of your choice (the original recipe calls for Alfredo but I preferred a marinara sauce)
• 1 container (15 oz) whole milk ricotta cheese
• 1 can (14.5 oz) diced tomatoes with garlic and onion, drained
• 8 oz package shredded Italian style six cheese blend, divided

DIRECTIONS:

1. Prepare pasta according to package directions, drain. Preheat oven to 375 degrees F.
2. Meanwhile, in large skillet over medium-high heat, combine pork, mushrooms, onions, garlic and Italian seasoning, salt and pepper to taste.  Cook until pork is no longer pink.  Drain.
3. Spread 1/2 cup pasta sauce in bottom of a greased 13x9 baking dish.  
4. Add ricotta cheese, drained tomatoes and 3/4 cup of shredded cheese blend to pork mixture; stir to combine.  Divide among cooked pasta shells.  Place in baking dish.
5. Cover with remaining pasta sauce and sprinkle with remaining cheese.  Bake, covered, for 20 minutes.  Remove cover and continue baking until cheese is melted and bubbly (about 15 minutes).

Difficulty: medium - just a bit of a pain to stuff the shells, but not really a big deal

Time: 20-25 minutes prep, 35 minutes to cook

Source: modified slightly from a recipe found on the box of Essential Everyday pasta shells

Pesto Chicken and Veggies

A friend of mine recently posted this recipe on Facebook and I have since made it a few times to great reviews from my family.  Though the original recipe touts its advantages as a make ahead meal to prep for the week (my friend posted it with Whole 30 in mind), I found it makes for a perfect weeknight dinner for my family with just enough left over for lunch the next day.  It is quick and easy and full of flavor.  If you are cutting grains from your diet, this dish stands alone.  Personally, to stretch the meal a bit (and because we are not eliminating grains), I served it with brown rice.  Just thinking of the flavor combination with the homemade pesto is making my mouth water as I type.  I am sure you will enjoy this one!

INGREDIENTS:

• 2 tablespoons olive oil
• 4 chicken thighs, boneless and skinless (I used more than 4)
• Salt, to taste
• Pepper, to taste
• 1 pound green beans
• 2 cups cherry tomatoes, halved
• ½ cup basil pesto

DIRECTIONS:

1. Microwave green beans with a tablespoon of water for 6 minutes. (Skip this step if you like your green beans crisp.  My family does not.)
2. Meanwhile, in a large pan, heat olive oil and add chicken thighs. Season with salt and pepper. When the chicken is completely cooked through, remove from pan, slice into strips, and set aside.
3. Add veggies and pesto; heat until tomatoes and green beans are cooked to desired tenderness. Return the chicken strips to the pan. Stir until fully incorporated.  
4. Serve immediately or divide into 4 food storage containers and store in the refrigerator. Can be kept refrigerated for up to 4 days.

Difficulty: Easy
Time: about 20 minutes
Source: adapted from recipes seen on Facebook and Buzzfeed

Hoppin' John Soup

There are so many different traditions related to food on New Year's Day. In the area where we live, a common tradition is to have pork and sauerkraut for luck. This year, while perusing recipes online, I stumbled across a recipe for Hoppin' John soup, which is also supposed to be a lucky dish to eat on the first day of the New Year, but tends to be more of a southern tradition. I decided to give it a try as something different.  I have to admit that while it did look good, I was not anticipating it being a huge hit. Let me tell you, it was.  And I hope that this soup isn't meant to be eaten only on New Year's Day, because I plan to make it all year long.  I don't know that I have ever cooked anything with Black Eyed Peas (which are actually beans, not peas, so you can eat them, Dad, despite the fact that you won't go near green peas with a ten foot pole) and my experience with Collard Greens is very limited, but the flavor combination in this soup had my whole family going back for more.  As for the luck it is supposed to bring, so far so good!  Happy New Year, all!

INGREDIENTS:

• 1 small bunch (about 1 pound) collard greens
• 2 tablespoons olive oil
• 8 ounces smoked ham steak, cut into 1/4-inch cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, chopped (I used a handful of baby carrots because I was out of whole)
• 1 stalk celery, chopped
• 1/4 teaspoon crushed red-pepper flakes
• Kosher salt and freshly ground black pepper
• 6 cups low-sodium chicken broth
• 1 dried bay leaf
• One 15 1/2-ounce can black-eyed peas, drained and rinsed
• One 15-ounce can diced tomatoes, with juices
• 2 cups cooked brown rice (I used a packet)
• Dash of hot sauce, preferably Tabasco
• Dash of Worcestershire sauce
• Parmesan cheese, grated, for topping 

DIRECTIONS:

1. Remove the stems and center ribs from the collard greens. Stack about six leaves on top of each other, roll into a cigar shape, and slice into thin ribbons. 
2. Heat the olive oil in a large, heavy pot over medium-high heat. When the oil is hot, toss in the ham, onion, garlic, carrot, and celery, and cook, stirring, until the vegetables are tender, roughly 4 minutes. Sprinkle in the red-pepper flakes, and season with salt and pepper. Add the collard greens, and sauté until they begin to soften. 
3. Pour in the chicken broth, the bay leaf, the black-eyed peas, and the can of tomatoes with their juices. Bring to a simmer, and cook for 30 minutes. Stir the rice into the soup to warm. Taste for seasoning, and add more salt and pepper, hot sauce, and Worcestershire sauce. 
4. Spoon into bowls, and sprinkle each bowl with Parmesan cheese. 

I wish this picture did it justice!

Difficulty: easy

Time: 15 minutes prep, about 40 minutes cooking

Source: adapted from www.tastebook.com

Sausage and Brown Rice Stuffed Acorn Squash

I was a bit sad to pick up my CSA today, as it was the last bag for the season.  I love getting my fresh-from-the-farm veggies, and though I felt it was a bit of a challenge to figure out what to do with everything when I first started to get the CSA, now that I have a number of go-to recipes to use, I love having the produce dictate my menu.  Our CSA had an awesome crop of squash this year, so I have been working on a number of recipes to use them.  One great thing about squash is that it has a shelf life that is way longer than typical produce; if I don't use them right away, they are still great.  I love all of the flavors in this recipe, and I love that when I made it, my kids said, "You know, I really like squash!" As if they wouldn't. ;)

INGREDIENTS:

• 2 acorn squash 
• 1 lb sweet Italian sausage (bulk if you can find it, otherwise remove casings)
• 1 onion, diced
• 2 cloves garlic, minced
• large green bell pepper, chopped
• 1 tsp thyme leaves (fresh) (or use 1/2 tsp dried)
• 2 cups cooked brown rice (I use the microwavable bags)
• Shaved or shredded Parmesan cheese

DIRECTIONS: 

1. Preheat oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
2. Halve squash and remove seeds. Place squash halves, cut side up, on the baking sheet and roast for 40-45 minutes.  Meanwhile, cook rice.
3. Brown sausage over medium heat, adding the onion, garlic, and pepper just when the sausage begins to brown.  Saute until sausage is browned and veggies are tender, add the rice and thyme.
4. Once squash is roasted, spoon the sausage mixture into the halves until they are overflowing.  Sprinkle the Parmesan cheese over each half.  Return squash to oven and roast for another 15-20 minutes or until the cheese begins to brown slightly.

Difficulty: Easy

Time: a bit more than an hour, total

Source: adapted from http://www.thebusybaker.ca/

Asian Stuffed Cabbage

"These aren't too labor intensive for a birthday meal, are they?"

When my husband asked me that question when I served these for dinner the first time, I knew I had hit the jackpot. I was already fairly certain. After all, the recipe has some of my favorite ingredients in the Asian-inspired sauce - sesame oil, rice vinegar, soy sauce - and I have always loved stuffed cabbage. The thing is that prior to this recipe, I had never actually made stuffed cabbage. In my head, it was way too labor intensive. In reality, for me, the most labor intensive part was cleaning the cabbage leaves. And really, that wasn't a big deal. I did have to watch a video to make sure I was rolling them right (I found this quick one to be helpful: https://www.youtube.com/watch?v=4-OAM89WulQ) but beyond that, this recipe is surprisingly easy. And offer the sauce as a dipping option. It was a huge hit.

INGREDIENTS:

• 1 lb lean ground turkey
• 2 carrots, shredded
• 1 cup cooked brown rice or quinoa (I used quinoa)
• 4-5 garlic cloves, minced
• 2 tablespoons ginger, minced
• 1 small onion, minced
• 3 tablespoons low sodium soy sauce
• 2 tablespoons toasted sesame oil
• 2 teaspoons rice vinegar
• 1 teaspoon chili or chili-garlic sauce (found in the Asian section of your grocery store)
• salt and pepper, to taste
• leaves from 1 large head of Napa cabbage

DIRECTIONS:

1. Preheat your oven to 400 degrees.
2. Prepare your filling by gently combining uncooked beef (or turkey), shredded carrots, cooked rice (or quinoa), garlic, ginger, onion, soy sauce, sesame oil, rice vinegar, chili sauce and a pinch of salt and black pepper in a large mixing bowl.
3. To make your leaves easy to roll, use a rolling pin to flatten to make leaves more pliable. If you find that your leaves are on the smaller side, use two to roll, overlapping both ends to make one big leaf.
4. Spoon your filling to each leaf. Carefully roll each leaf tightly and place side by side in a large baking dish. Pour 1 cup of water over stuffed cabbage rolls and cover with aluminum foil. Bake in preheated oven for about 30-35 minutes or until completely cooked through.
5. Serve with juices from baking dish and additional chili sauce.

Difficulty: easy-medium

Time: about 50 minutes total

Source: http://aggieskitchen.com/asian-stuffed-napa-cabbage-rolls/

Asian Pork and Veggies (Slow Cooker)

I have sort of been on an Asian food kick these days, and when I was looking for something new to make for my Sunday Slow Cooker meal a while back, this recipe caught my attention.  I did modify the original recipe a bit - not all intentionally, but we loved the results.  In fact, my husband said "This is the best slow cooker meal you have made in a long time!  It is really, really good."  Not one to hold back what he thinks, I will take that as a true compliment. It has made its way into the permanent rotation.

INGREDIENTS:

• 1/2 cup low-sodium soy sauce
• 1/2 cup dark brown sugar
• 2 tablespoons rice wine vinegar
• 1 teaspoon toasted sesame oil
• 11-inch piece fresh ginger, peeled and sliced
• 1⁄4 to 1⁄2 teaspoon crushed red pepper
• 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
• 12 ounces soba noodles (alternatives: somen noodles, rice)
• 2 red bell peppers, thinly sliced or chopped
• 2/3 of a bag of frozen sugar snap peas (or use fresh, or use snow peas)
• 1 tsp cornstarch

DIRECTIONS:

1. In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed red pepper. Add the pork and toss to combine. Cover and cook until the pork is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total cooking time).  (If using frozen sugar snap peas, put in fridge to thaw at this time.)
2. With 15 minutes to 1 hour left in the cooking, add red peppers and peas to the slow cooker.  (My family likes our veggies soft, so I added them 1 hour prior to the meal being done when cooking on low.  If you like your veggies more crisp, see the alternative in step 3.)
3. Fifteen minutes before serving, cook the soba noodles (or alternative) according to the package directions.  (If you prefer crisp veggies and haven't added them to the slow cooker, add the bell peppers and snow peas to the water during the last minute of cooking the noodles.)
4. Mix together 1 tsp cornstarch and 1 tsp water in a small bowl.  Stir mixture into slow cooker and cook on high for 5 minutes to thicken sauce slightly.

Difficulty: easy

Time: 10 minutes prep, 4-8 hours cooking (slow cooker)

Source:  Based on a recipe found at www.realsimple.com

Black Bean Feta Quinoa Bowl

I don't often get the time to shop (other than for groceries), but due mostly to Easter shopping, I have been in a few stores recently.  What have I noticed?  Bathing suit buying season is upon us.  Who in their right mind wants to stand in front of a mirror under fluorescent lights in March after a comfort-food induced hibernation period?  Scary stuff, if you ask me.  But, my latest trip to the store did give me a bit of a reality check...it is time to start being a bit more mindful of what I am eating.  I am so looking forward to the fresh veggies of my CSA this summer, but in the meantime I am trying out some new flavor-packed recipes that have a bit of a healthy spin.  No sacrifices here...I love quinoa, black beans, corn, and anything topped with Feta.  This was a hit with my family (especially when I served it with multi-grain tortilla chips).

INGREDIENTS:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 1/2 cups chicken stock
• 3/4 cup golden quinoa, rinsed
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper
• 5 ounces baby spinach
• One 12-ounce bag frozen sweet corn kernels, thawed
• Two 15-ounce cans black beans, drained and rinsed
• 1 to 2 ounces feta cheese, crumbled
• 2 tablespoons fresh cilantro leaves, torn, for garnish

DIRECTIONS:

1. In a medium saucepan set over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until browned, 5 to 7 minutes. Add the garlic and saute for 2 minutes more. 
2. Add the stock and quinoa and mix until fully combined. Add the cumin, cayenne, and some salt and pepper.
3. Increase the heat to high and bring the mixture to a boil. Immediately reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until all the liquid is absorbed. Add the spinach and gently toss with the quinoa until wilted.
4. Remove the pan from the heat. Stir in the corn and black beans. Crumble the feta over the top and garnish with cilantro.

Difficulty: easy
Time: ~35-40 min total
Source: www.foodnetwork.com

Slow Cooker Beef and Mushrooms

There is something about cooking on Sunday evenings that I just don't like.  Usually, I am in the midst of a family related activity that I just don't want to interrupt to go make a nice meal.  BUT - Sunday mornings are another story.  I have no problem getting up a bit early so as to throw a meal together before any other events of the day.  Often, I prep dinner after breakfast (and while my kids are making their lunches for the week).  If I've really got it together, any chopping that has to happen for the week happens at this time, too, which saves me a ton of time during the week.

I have enough slow cooker favorites at this point to have a nice rotation, but I felt that it was time for some new ones.  Over the past couple of months, I have experimented a bit.  This was a great one that my whole family enjoyed.  The meat was so tender, with nice flavor, and the ingredients were simple enough to make it an easy hit from all standpoints.

INGREDIENTS:

• 1 1/2 - 2 lbs stewing beef, cubed
• 8 oz package of mushrooms, sliced
• 1 clove garlic, minced
• 1 medium onion, sliced
• 3 Tbs. Coconut oil
• 1 beef bullion cube
• 1 cup hot water
• 8 oz can tomato sauce
• 2 tsp. sugar
• 2 tsp. Worcestershire
• 1 tsp. dried basil
• 1 tsp. dried oregano
• 1/2 tsp. salt
• 1/8 tsp. pepper

DIRECTIONS:

1. Brown meat, mushrooms, onions, and garlic in coconut oil in a skillet.  (Do not drain.)
2. Dissolve bullion cube in hot water; Add to meat mixture.
3. Stir in remaining ingredients; mix well.  Pour into slow cooker.
4. Cover.  Cook on high 3 hours (or low 5-6 hours) or until meat is tender.  Serve over rice or noodles.

Difficulty: easy

Time: 15-20 minutes prep; 3 hours in slow cooker on high (or 5-6 on low)

Source: Adapted from a Fix It and Forget It recipe of the same name

Roasted Veggie and Sausage Pasta

I am not sure if I love roasted veggies or grilled veggies more but I know they both make my mouth water.  This recipe uses a variety of vegetables - feel free to customize it to your tastes or what you have on hand.  Since several of the steps are concurrent (boil and cook pasta while browning sausage and roasting veggies), the time involved isn't too much and the wonderful, deep flavors meld together wonderfully once everything is combined.  My family has never once complained about eating their veggies with this meal!

INGREDIENTS:

• olive oil
• 8 oz mushrooms, quartered
• 2 small bell peppers
• 1 small summer squash or zucchini
• 1 medium red onion
• 1 small sweet yellow onion
• 1 14.5 oz can diced tomatoes
• 3/4 lb sweet Italian sausage
• 3/4 lb pasta (I used fusili)
• sea salt
• pepper
• optional toppings: fresh basil, oregano, shredded Parmesan (I used all three and it was amazing)

DIRECTIONS:

1. Preheat oven to 450 degrees Fahrenheit.  Line two baking sheets with foil.  Begin boiling water for pasta.
2. Slice squash lengthwise to quarter and then cut into 1/2 inch pieces. Chop peppers and onions.  Spread on one of the foil-lined sheets, drizzle with about 2 Tbsp olive oil and gently stir to coat.  Sprinkle with salt and pepper.
3. Place mushrooms on the second foil-lined baking sheet, drizzle with oil and toss to coat.
4. Bake vegetables for 10 minutes, gently stir, and then place back into the oven for another 5-10 minutes longer, or to desired tenderness.  (You may want to leave the mushrooms in longer than the other veggies.)
5. As the veggies are cooking, cook pasta according to package directions and brown and drain sausage.
6. Add the can of diced tomatoes, with juices, to the sausage.  Cook for 5 minutes.
7. Combine sausage, veggies, and pasta.  
8. Serve topped with fresh oregano, basil, and shredded Parmesan cheese.

Difficulty: relatively easy but with some chopping

Time: 30-40 minutes

Source:  This one is my own...and is much loved by my family.

Sausage and White Bean Orecchiette

For a long time, pasta was something that my family ate multiple times per week.  As I look back, I realize that we have made a gradual (kind of unintentional) shift away from eating as much pasta and we tend to have more brown rice, quinoa, etc. in our meals alongside our veggies and protein.  That isn't to say that we don't eat pasta - absolutely unfathomable!  We just have fewer meals where pasta is the main component.

This meal is a great way to increase the protein and veggie components of a meal while still including pasta - there is just a smaller proportion of pasta per serving than you may be used to.  Instead, protein-packed white beans take up some of that space, and yummy sausage and veggies take up the rest.  I LOVE this meal, and my kids do, too!

INGREDIENTS:

• 1 Tbsp. Olive Oil
• 12 oz. sweet Italian sausage (bulk)
• 1 small onion, chopped
• 2 medium zucchini, chopped
• 1 red, yellow, or orange pepper
• 1 15 oz can cannellini or other white beans, drained and rinsed (no salt added recommended)
• 1 tsp crushed rosemary (or 1 Tbsp fresh, finely chopped)
• 1/2 tsp Sea Salt (omit and salt to taste if using salted beans)
• 8 oz. dried orecchiette pasta
• Freshly ground pepper
• Grated Parmesan cheese

DIRECTIONS:

1. Follow package instructions to cook pasta.  Once prepared, drain and reserve 3/4 cup of cooking water.
2. While the water boils and pasta cooks: In large skillet, heat oil over medium heat.  Brown sausage, breaking it up as it cooks.  Transfer sausage to a bowl using a slotted spoon and set aside.
3. Discard all but 1 Tbsp of the fat left in the skillet and return to medium heat.  Add the onion and pepper and cook until tender, 6-8 minutes.  Add zucchini and cook until just tender and beginning to brown, about 4-6 minutes.  Add beans, rosemary, and salt.  Cook 1-2 minutes more or until beans are heated through.
4. Stir pasta and reserved sausage into the skillet mixture.  Stir in cooking water, 1 Tbsp at a time to create a sauce of desired consistency.  Season with pepper and top with cheese.

Difficulty: easy

Time: about 35 minutes

Source: Adapted from December 2014 Parents Magazine

Kale and Fontina Panini

When my family first started getting the bulk of our fresh veggies through a CSA, we had to open our minds and taste buds to some new flavors.  Kale - hailed as a super food - was one that I really wanted to like but had a hard time in doing so.  I tried it many different ways - kale chips, in smoothies, in combination with other greens, and more - but the first recipe that I tried that I absolutely loved that had kale in it was this one.  Honestly, you could use just about any cheese that you have, but we really enjoyed the not-so-cheap fontina as a special treat.

INGREDIENTS:

• 1 Tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 3 Tbsp balsamic vinegar
• 1 clove garlic, minced
• 8 cups chopped kale
• 1/4 cup water
• 1/4 tsp salt
• 8-10 slices country bread (1/4 inch thick), preferably whole wheat
• 1 cup fontina or Gruyere cheese, shredded
• 1-2 medium tomatoes

DIRECTIONS:

1. Heat oil in a large skillet over medium heat.  Add onion and cook, stirring frequently, until golden brown, 5-7 minutes.  Add vinegar and cook until almost evaporated, about 1 minute.  Add garlic and cook, stirring, until fragrant, about 30 seconds.  
2. Add kale, water and salt (the pan will be full).  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.
3. To prepare panini: Preheat panini maker to high.  Coat one side of each slice of bread with cooking spray.  With the sprayed side down, spread the kale mixture on 4 slices of bread (about 1/2 cup per sandwich).  Top each with 1/4 cup cheese and 2 slices of tomato.  Top with the remaining bread, sprayed-side up.  Press in the panini maker until crispy, 3-5 minutes.

Note: If you do not have a panini maker, make these sandwiches in a skillet.  Place a medium pan on top of them and add four 15 oz cans to the pan to weigh it down.  Cook 2-3 minutes per side.

Difficulty: medium

Time:  ~40 minutes

Source: eatingwell.com magazine May/June 2014

Beef Barley Soup (Slow Cooker)

So as June hits, we aren't generally thinking about soups, but considering that many people I know turned their furnaces on last night due to the unseasonably cold temperatures, maybe soup isn't such a bad idea.  And honestly, if you are a person who tends to put the slow cooker away for the summer, you may want to reconsider.  Load it up in the morning then play outside, go to the park, head to the pool, take a bike ride, go shopping...and when you return, dinner will be waiting for you without having to heat up the kitchen!

This recipe is a delicious, hearty one.  It will be the first thing I make when I get leeks in my CSA this summer.  If you have never cooked with leeks, now is the time...they have a wonderful mild flavor that you will love and are a perfect complement to the other flavors in this recipe.

INGREDIENTS:

• 1 1/2 lb lean beef stew meat, cut into 1/2 inch pieces
• 1 tsp salt
• 1/2 tsp black pepper
• 2 medium carrots, quartered lengthwise and cut into 1/2 inch pieces
• 1 cup chopped onion
• 1 package (8 oz) sliced mushrooms
• 1 leek (white and pale green parts), halved and thinly sliced
• 2 Tbsp Worcestershire sauce
• 1 tsp soy sauce
• 1 bay leaf
• 5 cups beef broth (since a carton generally has 4 cups, I use a carton plus 1 cup water and 1 bullion cube)
• 2 cups frozen mixed vegetables, thawed
• 3/4 cup medium barley, rinsed

DIRECTIONS:

1. Season beef with salt and pepper and place in slow cooker.  Add carrots, onion, mushrooms, leek, Worcestershire sauce, soy sauce, bay leaf and beef broth.  Cover and cook on LOW for 6 hours.
2. Stir in thawed mixed vegetables and barley.  Cover and continue cooking on LOW 1-2 hours or until beef is fork-tender and barley is cooked.  Remove bay leaf before serving.

Difficulty: easy

Time: 15 minutes prep, 7-8 hours cook time.

Source: Adapted from The Slow Cooker Bible, a Crock Pot (R) book