Quinoa Fried Rice

Ingredients
2 tbsp. olive oil, divided
2 large eggs, beaten
2 cloves garlic, minced
1 small onion, diced
8 oz. shitake mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 c. frozen corn
1/2 c.  frozen peas
2 carrots, peeled and grated
3 c. cooked quinoa (1-1/2 c. uncooked)
1 tbsp. grated fresh ginger
3 tbsp. soy sauce
2 green onions, sliced
Sriracha, for serving

Instructions
Heat 1 tablespoon olive oil in a medium skillet over low heat. Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once. Let cool before dicing into small pieces.

Heat remaining 1 tablespoon olive oil in a large skillet or wok over medium high heat. Add garlic and onion, and cook, stirring often, until onions become translucent, about 4-5 minutes. Add mushrooms, broccoli and zucchini. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes. Add corn, peas, carrots and quinoa. Cook, stirring constantly, until heated through, about 1-2 minutes. Add ginger and soy sauce, and gently toss to combine. Cook, stirring constantly, until heated through, about 2 minutes.

Stir in green onions and eggs. Serve immediately, drizzled with Sriracha, if desired.

Serves 4 to 6.

Tomato Basil Soup

Ingredients

6 tbsp. olive oil

4 large carrots, peeled and diced

1 large onion, sliced

1 tbsp. dried basil, crushed

3 28-ounce cans tomatoes

1 qt. chicken broth (I used "no-chicken" boullion)

1 pt. heavy cream

Salt and pepper to taste

Directions

In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrots and onion and cook until beginning to soften, 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more.

Add tomatoes and broth, bring to a boil, then reduce heat and simmer 20-30 minutes, or up to 45 minutes if time permits.

After allowing soup to cool somewhat, purée in a blender or food processor until smooth, doing so in batches if necessary. For a much silkier texture, strain the purée before returning to the pot.

Stir in cream little by little over over low heat, until desired texture is reached and soup is just heated through. Season to taste with salt and pepper, and serve warm.

Balsamic Brussels Sprouts Grilled Cheese

Ingredients
1/2 lb. Brussels sprouts, stems removed and chopped or shredded (I tossed them in the food processor)
2 tbsp. olive oil
2 garlic cloves, minced
1/4 tsp. salt
1/4 tsp. black pepper, freshly ground
balsamic glaze 
havarti cheese, sliced
8 slices sourdough bread
softened butter for spreading

Directions
Heat a large skillet oven medium heat and add olive oil. Toss in shredded Brussels sprouts and garlic with salt and pepper, tossing to coat. Cook until wilted and golden, stirring occasionally, about 5 to 6 minutes. Remove sprouts from the skillet and place them in a bowl.

Heat a skillet oven medium-low heat. Butter the outsides of every bread slice, then layer the sandwiches with slices of cheese, the Brussels sprouts, a good drizzle of balsamic glaze and more cheese. Top off with a slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.

Makes 4 small sandwiches.

Cream of Broccoli Soup with Aged Cheddar

Ingredients

1 1b. broccoli, roughly chopped (use the stems here!)

2 leeks, sliced (mostly whites)

a few tbsp. unsalted butter

1/4 c. flour

4 c. vegetable stock, warmed

1 tbsp. fresh thyme

1 tbsp. lemon juice

2 c. heavy cream, light cream or half-and-half

1/2 lb. aged cheddar, shredded

salt and black pepper, freshly ground, to taste

Directions

Saute leeks in butter until just browning. Add flour and whisk to create a roux. You may need to add a bit more butter. Whisking continually, add the stock. Toss in your broccoli, thyme, lemon juice and bring to a boil. Lower heat and simmer until broccoli is tender, about 15 minutes. 

Once broccoli is tender, puree the soup mixture and add the cream. Continue to warm on low heat, adding cheese, a little at a time, melting. Season to taste with salt and pepper. 

Serves 6 to 8. 

Roasted Potatoes

A very easy, filling side dish when potatoes are in season. 

Ingredients

1 qt. small potatoes, sliced

dry onion soup mix or salt & pepper

olive oil or butter

Directions

Toss sliced potatoes in olive oil or melted butter, and soup mix. Roast in a 9x13-inch casserole dish for 30 minutes at 425 degrees. Turn once while cooking. Some of the potatoes should be crispy! 

Apple & Sweet Potato Kugel

I threw this together in about 25 minutes. It's appropriate for any meal of the day, and you can toss in whatever leftovers you have and change up the spices for a whole new dish.

Ingredients
1 lb. sweet potato or butternut squash, chopped into 1-inch pieces
1 onion, chopped into 1-inch pieces
2 apples, peeled and chopped into 1-inch pieces
1 tsp. vegetable oil
1-12 oz. bag of broad egg noodles
4 eggs
1 c. sour cream or Greek yogurt
1 c. whole milk (I used 2%, actually)
dash of thyme and black pepper, freshly ground
1/4 tsp. salt
2 tbsp. butter
Panko bread crumbs, sugar, and salt for sprinkling over the casserole before baking

Directions
Preheat oven to 450 degrees. Toss vegetables with oil, salt, and pepper, then roast on a pan (in one layer) for about 20 minutes. Toss once during the roasting process. When the veggies are ready, they will have just started to brown. Once you've removed the veggies from the oven, reduce the temperature to 350 degrees.

While the veggies are roasting, cook your noodles until they are just cooked through. Beat the eggs and then whisk in the milk, sour cream or yogurt, and spices, and set aside.

Lightly grease a 9x13-inch casserole dish and create the kugel by layering noodles, veggies, noodles, veggies and so on. Then, pour the egg mixture over the casserole. Press the noodles into the egg mixture with the back of a big spoon. Sprinkle Panko, sugar and salt over the top and bake for 40 minutes, or until the top starts browning. Let sit for 20 minutes prior to serving.

Serves 6 to 8.

Grilled Avocado & Goat Cheese Tacos

From Naturally Ella, a VERY quick and easy weekday meal. 

Ingredients
1 tbsp. coriander seeds
½ tbsp. cumin seeds
pinch dried pepper flakes
½ c. black beans, with liquids
1 avocado
1 tsp. olive oil
juice and zest from ½ lime
2 tsp. honey
¼ c. goat cheese
4 corn or flour tortillas

Instructions
Preheat Grill. In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.

Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.

Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.

To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.

Homemade Soft Scrub

Totally non-toxic with excellent scrubbing power; great for bathrooms! 

Ingredients

1 c. baking soda

1/2 c. liquid castile soap

1 tbsp. warm water

a few drops of Thieves 

(http://www.youngliving.com/natural-cleaner/Thieves-Cleaner) 

Directions

Mix together and store in an airtight container. 

Curried Broccoli Salad

This fresh broccoli salad recipe combines broccoli florets, raisins and crunchy sunflower kernels in a creamy curry flavored dressing. It literally takes 15 minutes to whip up.

Ingredients
1/2 c. Greek yogurt
3 tbsp. mustard (spicy, dijon, just not yellow)
2 tsp. honey
1/2 tsp. curry powder
3 c. fresh broccoli florets, quartered
1/2 c. raisins
1/3 c. sunflower seeds, roasted & salted

Directions
Mix yogurt, mustard, honey and curry powder in large bowl until well blended. Add broccoli, raisins and sunflower kernels to mayonnaise mixture; toss lightly. Serve immediately or cover and refrigerate until ready to serve.

Thai Peanut Zucchini Noodles

Ingredients
2 medium zucchini
1 carrot
1 c. edamame, shelled
¼ c. chopped cashews
½ avocado, cubed
1 tbsp. black sesame seeds
½ c. assorted herbs (mint, basil, cilantro)
1 tbsp. salted peanut butter
1 tbsp. lime juice
½ tbsp. honey
1 tsp. sesame oil
1 clove garlic, minced
1 tsp. garlic chili paste (sriracha)

Directions
In a small bowl, combine the peanut butter, lime juice, honey, sesame oil, garlic and chili paste. Whisk to combine, then set aside while you prepare the rest of the ingredients.

Peel the zucchini and carrot, then using a julienne peeler and cut the vegetables into long strands. In a medium bowl combine the zucchini, carrot, edamame and avocado, add a few tablespoons of the dressing and toss lightly to combine. Garnish with the herbs, sesame seeds and cashews and serve.