Kale Quinoa Salad

Prep a big salad to eat for several meals

Recipe Adapted from HERE

1 1/2 cups cooked quinoa

2 1/2 cups water 

fine sea salt 

8 ounces Lacinato kale, stems removed and chopped 

1/2 red onion, chopped (about 3/4 cup) 

1 red bell pepper, chopped (about 3/4 cup) 

1 large carrot , shredded (about 1 cup)

1 English cucumber

1 bunch of radishes, thinly sliced

Garlic Expressions Vinaigrette Dressing & Marinade (store bought) 

Whipped feta dip with spicy honey

Sunny A. 

Recipe Found HERE

7 ounces feta (without brine)
3.5 ounces ricotta full fat
1.5 ounces sour cream full fat
salt to taste
black pepper to taste
5 tbsp honey
1 tbsp olive oil
1 garlic clove grated or pressed
2 tbsp lemon juice
1 tsp crushed red chili flakes
chopped chives for topping (optional)
1 tsp za’atar for topping
1 tsp black & white sesame seeds for topping
pita chips for serving

naan for serving

raw veggies for serving 

Feta, ricotta, and sour cream should be at room temperature. 

Add feta, ricotta and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, add salt and pepper. 

In a saucepan, heat olive oil over low. Add garlic, sauté until fragrant, about 1 minute. Turn off the heat. Stir in honey, lemon juice and chili flakes. Season with salt and pepper. 

Serve the whipped feta drizzled with spicy honey. Top with chives, za’atar, sesame seeds, some extra freshly ground black pepper and chili flakes. Enjoy with pita chips, naan or on a veggie platter. 

NOTES: Leftovers can be used as a spread or a dressing.

Vegan Broccoli Salad

Nikki H.  

Recipe Found HERE

Cashew Sauce

1 cup raw cashews (soaked or boiled)

½ cup unsweetened almond milk

2 tbsp lemon juice

2 tbsp apple cider vinegar

1 tbsp maple syrup

½ tsp sea salt (add more to taste)

¼ tsp black pepper 

Broccoli Salad

2 lbs raw broccoli (stems removed)

1 ½ cups red grapes halved

¾ cup red onion diced

½ cup dried cherries

½ cup roasted pumpkin seeds 

Boil the cashews in water for 10 minutes. Drain any excess water and set them aside to cool. 

Add the cashews, ½ cup unsweetened almond milk, 2 tbsp lemon juice, 1 tbsp maple syrup, 2 tbsp apple cider vinegar, ½ tsp salt, and ¼ tsp black pepper to a blender. Blend on high until the sauce is smooth and creamy. 

Trim the stems off the broccoli and cut the florets into bite-sized pieces. Put the broccoli into a large mixing bowl along with 1 ½ cups halved grapes, ¾ cup diced red onion, ½ cup dried cherries, ½ cup roasted pumpkin seeds, and all of the cashew sauce.

Use a large spoon to toss the salad together until everything is coated with the cashew sauce. Taste and season with additional salt and pepper if necessary. 

You can enjoy the salad immediately or put it into the fridge to chill for one hour before serving. 

 Notes: Store the leftover salad in an airtight container in the fridge for up to 2-3 days.

Blackberry, Basil, Watermelon Salad

Inspired by Bona Vita Italian Bistro in Salt Lake City, Utah

Grape Tomatoes, halved
Fresh Basil, slice in thin strips

Blackberries 

Watermelon, cubed 

Red Onion, thinly sliced (pickled red onion is also good)

Fetta Cheese, crumbled

Balsamic Glaze

Homemade Chocolate Sauce

Sunny A. 

Recipe Found HERE

½ cup unsweetened cocoa powder* 

1 cup sugar 

⅛ teaspoon kosher salt 

½ cup cold water 

1½ teaspoons vanilla 

In a cold saucepan, whisk together the cocoa and the sugar until all lumps are removed. Add the salt and the water and bring to a boil over medium to medium high heat. 

Reduce to a simmer; stirring constantly. Simmer for about 30 seconds and then remove from heat. Let cool and then add vanilla. Pour into a glass jar and refrigerate until needed. 

Notes 

The chocolate sauce will be very thin when it finishes boiling, but it will thicken quite a bit as it cools. The chocolate sauce may be stored in the refrigerator for up to two weeks. Simply reheat before serving. 

This recipe makes 14oz of chocolate sauce and can easily be doubled if desired.

High Quality Dutch Processed Cocoa Powder* 

Caputo's Italian Market in Salt Lake City

Valrhona Bulk Cocoa Powder 

or

VALRHONA BULK COCOA POWDER – BOX OF 3 X 1 KG BAGS

Oh My, Chocolate Chip Cookies

OPTIONAL: PREP IN ADVANCE TO CHILL 

We have also just baked them right away when we are not patient and they will still be good. 

Recipe Found Here

2 ¼ cups all-purpose flour (270g) 

¾ teaspoon baking soda 

¾ teaspoon salt 

1 cup unsalted butter softened (227g) 

¾ cup light brown sugar (165g) 

¾ cup granulated sugar (150g) 

1 large egg 

1 Tablespoon vanilla extract 

1½ cups chocolate chips or chunks or chopped bars (270g) 

flaked salt optional 

In a medium bowl, whisk together flour, baking soda, and salt. 

In the bowl of a stand mixer with the paddle attachment or a large mixing bowl, combine butter and sugars. Beat on medium-low speed until very light and fluffy, about 5 minutes. 

Add egg and vanilla. Beat until well combined, scraping down the sides of the bowl. 

With the mixer on low, gradually add the flour mixture. Beat just until combined. Stir in the chocolate chips. 

Using a 1½ Tablespoon scoop, scoop the dough into balls (35g-40g) and place on a small sheet pan or tray lined with wax or parchment paper. Freeze dough balls for 30 minutes, or cover and refrigerate for 12 to 36 hours. (The longer chill will result in a deeper flavored, chewier cookie, but both are delicious!) 

When ready to bake, preheat the oven to 375F. Line two baking sheets with parchment paper or a silicone mat. 

Press on any extra chocolate chips and then bake for 10 to 12 minutes or until the edges are golden brown. (For best results, bake one sheet at a time.) Immediately sprinkle cookies with flaked salt, if desired. Let cookies cool on the pan for 5 to 10 minutes. Finish cooling on a wire rack. Store any leftovers in an airtight container for up to 5 days.

NOTES from the Author 

• Using a cooking scoop ensures that all the cookies are the same size so that they bake evenly. It’s a worthwhile purchase if you love making cookies. 

• Avoid over-mixing the cookie dough as it can lead to flat cookies. I stir in the chocolate chips to avoid accidentally over-mixing.

• Make sure your light brown sugar is soft and moist. If your brown sugar has hardened, not to worry! I wrote a detailed post on how to soften brown sugar. 

• Make sure to line your sheet pan with parchment paper or a silicone mat. A lined pan helps the cookies bake more evenly. Also, if you add the cookie dough directly onto a sheet pan, they’ll stick, and the bottoms will be more brown. 

• Don’t skip chilling the dough. Chilling the dough will prevent the cookies from spreading too much in the oven while baking.

Easy Baked Meatballs

Recipe Found Here

1 pound ground beef 

2 teaspoons garlic powder 

2 teaspoons onion powder 

1 and 1/2 teaspoons Italian seasoning 

1/2 teaspoon ground black pepper 

1 teaspoon salt  

1 large egg 

1/2 cup freshly grated Parmesan cheese 

3/4 cup plain breadcrumbs 

1/2 cup lukewarm water 

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. 

In a large bowl combine ground meat, garlic powder, onion powder, Italian seasoning, black pepper, salt, egg, cheese, and breadcrumbs. Slowly add the water, a few Tablespoons at a time, mixing with your hands until everything is just combined. Don't over mix here or it'll make the meatballs tough. The mixture should be very moist but still hold its shape when rolled into meatballs. 

Using an ice cream scoop or large spoon, scoop about one Tablespoon of meat into your palms and roll it into a ball. Place the ball on the prepared baking sheet. Repeat with all of the meat. 

Place the baking sheet in the oven to bake for 12 to 15 minutes, or until they're cooked through.