Granola

Ingredients

  • 1/2 teaspoon salt
  • 1 tablespoon vanilla
  • 2 teaspoons cinnamon
  • 3/4 cup honey
  • 1/3 cup water
  • 1/4 cup vegetable oil
  • 6 cups oatmeal
  • 1/2 cup sesame seeds
  • 1/2 cup sunflower seeds
  • 1 cup coconut
  • 2 cup sliced almonds (at least)
  • pecans
  • walnuts
  • pepitas
  • chia seeds

Directions

Whisk salt, cinnamon, honey, water, rice and vanilla together.

In large bowl, mix everything else. Eyeball to decide how many nuts to use. Pour wet ingredients over and mix well.

Line jelly roll pan with parchment paper. Spread granola evenly on pan. Bake at 325. Stir every 6-7 minutes for about 35-42 minutes until it’s toasty brown.

Vanilla Buttercream Frosting

Ingredients

  • 1 cup butter (2 sticks)
  • 3-4 cups powdered sugar
  • 2 teaspoons vanilla
  • 2-3 tablespoons milk

Directions

Cream butter in mixer until smooth and lightened in color, about 3 minutes. Add powdered sugar, 1/2 cup at a time. After each addition has been incorporated, turn the mixer to high for 10 seconds. Add vanilla and a pinch of salt and combine until well incorporated. Add milk. Add additional powdered sugar 1/4 cup at a time and/or milk 1 tablespoon at a time until the frosting reaches the preferred  consistency.

Chocolate Cream Cheese Buttercream Frosting

Ingredients

  • 1 cup butter, room temperature
  • 4 ounces cream cheese, room temperature
  • 3/4 cup cocoa powder
  • Approx. 5 cups confectioner’s sugar (1 to 1.5 pounds)
  • ½ cup milk
  • 1 tablespoon vanilla extract

Directions

Cream together butter and cream cheese until well combined. Add cocoa powder and continue to cream together until well combined.

Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

Add vanilla extract and combine well.

If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Great on German Chocolate Cake with sweetened coconut flakes sprinkled on top.

Chicken and Broccoli Stir Fry

Ingredients

Stir Fry Sauce

  • 2/3 cup water
  • 1/3 cup soy sauce
  • 3 tablespoons rice vinegar
  • 2 tablespoons corn starch
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 1 teaspoon ground ginger

Stir Fry

  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts, cut into bite size pieces
  • salt and pepper
  • 1 bunch broccoli, chopped into small florets
  • 1 teaspoon toasted sesame oil

Directions

Combine the stir fry sauce ingredients in a bowl and whisk to combine.

Heat 1 tablespoon olive oil in a saute pan over medium high heat. Add chicken breasts and season with salt and pepper. Cook for about 5 minutes, stirring occasionally, until chicken is browned and mostly cooked.

Add remaining 1 tablespoon olive oil and broccoli to the chicken pan and cook for an additional 3 minutes. Stir in the sauce and cook for an additional 1 minute until the sauce has thickened. Remove from heat and stir in the sesame oil until combined.

Ginger Beef, Mushroom & Kale Stir Fry

Ingredients

Marinade

  • 1/3 cup soy sauce
  • 1/2 cup vegetable broth (or chicken broth or water)
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons corn starch
  • 2 teaspoons ground ginger
  • 1/4 teaspoon freshly ground black pepper

Stir Fry

  • 1 pound thinly sliced flank steak
  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, sliced
  • 3 cups chopped kale
  • 2 green onions, thinly sliced

Directions

Combine marinade ingredients in a bowl and whisk together. Pour into ziploc bag with steak. Refrigerate  at least 15 minutes.

Heat 1 tablespoon oil in saute pan over medium high heat. Remove steak from marinade with slotted spoon, reserving marinade, and add to saute pan with garlic. Saute for 2-3 minutes until browned, stirring occasionally. Remove steak with slotted spoon and set aside.

Add remaining tablespoon of oil to pan. Then add in mushrooms, kale, and reserved marinade. Stir to combine. Cook for 3-4 minutes, until the kale is wilted, the sauce has thickened and come to a boil, and the mushrooms are cooked. Add in the steak and toss to combine.

Kale Sausage Mushroom Pasta

Ingredients

  • 1 pound pasta
  • 3 tablespoons olive oil
  • 1 pound Italian sausage (or Field Roast), sliced or crumbled
  • 1 pound mushrooms, quartered
  • 1 bunch kale, chopped
  • 8 cloves garlic
  • 1/3 cup dry white wine
  • red pepper flakes

Directions

Cook past in salted water. Reserve 1/4 cup of pasta water. Drain the pasta and set aside.

While the pasta is cooking, heat 1 tablespoon oil in saute pan over medium high heat. Add the sausage and saute, stirring occasionally, until browned. Set aside.

Add the remaining 2 tablespoons olive oil (or less if there is grease from the sausage) and add the mushrooms. Saute for 3 minutes, stirring occasionally, until browned. The add the kale and garlic and saute for 3-4 more minutes. Add in the white wine and pepper flakes and stir to combine. Simmer for 1 minute.

Combine the pasta, mushroom mixture and sausage. Toss to combine. Stir in some of the reserved pasta water if you’d like a slightly more saucy pasta.

Arugula Apple Salad

Ingredients

  • 1/2 cup raw pecans
  • 7 ounces arugula
  • 2 small apples – 1 tart, 1 sweet – sliced thinly
  • 1/4 red onion, sliced thinly
  • 2 tablespoons dried cranberries
  • 1 large lemon, juiced (about 3 tablespoons)
  • 1 tablespoon maple syrup
  • 3 tablespoons olive oil
  • 1 pinch each sea salt and black pepper

Directions

Preheat oven to 375. Bake pecans for 8-10 minutes (don’t burn!)

Mix lemon juice through salt and pepper in a mason jar.

Combine arugula, apples, toasted pecans, red onion, cranberries and dressing.

Corn Tomato Avocado Salad

Ingredients

  • corn kernals from one large cooked corn on the cobb
  • 1 medium avocado, diced
  • 1 1/2 cups english cucumbers, diced
  • 1 cup cherry tomatoes, halved
  • 2 tablespoons red onion, diced
  • 2 teaspoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon kosher slat
  • fresh ground black pepper, to taste

Directions

Toss together and serve immediately.

Weeknight Lemon Chicken

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 1/2 teaspoons kosher salt
  • 1 1/4 teaspoons ground black pepper
  • 1/2 cup olive oil, plus 2 tablespoons
  • 1 lemon, thinly sliced into rounds
  • 1/4 cup dry white wine
  • 3 garlic cloves, smashed
  • 1 tablespoon dried italian herbs

Directions

Season chicken with salt and pepper. Combine 1/2 cup oil through herbs together. Combine the chicken and marinade in a large bag, and marinate for 1 to 8 hours.

In a large, deep skillet with lid, heat the remaining 2 tablespoons oil over medium heat. Add chicken to the skillet, then pour lemons and marinade on top. Cook until golden on one side, about 8 minutes. Turn the chicken, cover and cook until chicken is cooked through, about 7 minutes. Serve topped with lemons and sauce.

Cilantro Lime Slaw

Ingredients

  • 1 cup plain greek yogurt
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup fresh squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • 1 jalapeno, stemmed and cored
  • 1 bag cole slaw mix

Directions

Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.