ASIAN VEGETABLE SOUP WITH TOFU, KIMCHI AND RICE NOODLES

INGREDIENTS
8 cups vegetable broth (or as needed
½ cup soy sauce or tamari (regular or gluten-free)
2 teaspoons curry powder
2 tablespoons minced ginger
6 cloves garlic, minced
2 large carrots, shredded or 2 handfuls purchased julienned carrots
6 cups sliced baby bok choy (about 4 small heads)
2 bunches scallions, white and light green part only, thinly sliced diagonally
1 package (14-ounce) extra-firm tofu, cut into ½-inch cubes
2-3 ounces thin brown rice noodles
1 cup kimchi (or to taste)

INSTRUCTIONS
Combine the broth, soy sauce or tamari, curry powder, ginger, garlic, carrots and bok choy in a large pot. Bring to a boil, cover slightly and simmer until vegetables are just tender, about 8-10 minutes.
Add scallion, tofu, brown rice noodles and kimchi. Bring back to a simmer and cook another 2-3 minutes or until rice noodles are soft.





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Leftover salmon and chive bruschetta recipe

Ingredients
200g (7oz) cooked leftover salmon, flaked
4tbsp crème fraîche
1tbsp chives, chopped, plus extra for garnish
1/2 lemon, juiced
black pepper
4 slices white crusty bread
1 clove garlic, halved
1tbsp olive oil

A quick summer brunch or light lunch for you and a friend, perfect served with a crisp white wine or an elderflower spritzer. This recipe is a tasty leftovers idea from our maple-glazed roast salmon dish. If you'd like to make it from scratch, you'll need 200g (7oz) of salmon.

Preheat the grill to medium or heat a griddle pan over a medium heat.

In a small bowl, combine the salmon, crème fraîche, chives, lemon juice and black pepper and set aside. Rub each slice of bread with the cut side of the garlic and then brush each side with the olive oil.

Toast under the grill or in the griddle pan for a couple of minutes on each side until lightly golden. Spread each slice with the salmon mixture and garnish with a few

• extra chives. Serve immediately.

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Omelet Breakfast Bites

I am so excited t share this next recipe with all of you! These breakfast omelet cups are really easy to make and seriously taste delicious. I use a cupcake tin to make them in which makes much less of a mess than a normal omelet. Enjoy this tasty breakfast.




Ingredients:

• 36 Tater Tots
• 1/2 cup diced Ham
• 1/2 cup diced Peppers
• 7 Eggs
• 1/4 cup Milk
• 1/4 cup shredded Cheddar Cheese
• Salt to taste
• Pepper to taste 

Directions:
Preheat oven to 400.
Grease a muffin pan liberally. These tend to stick, so you can also use a cupcake liner, but add 5 minutes to 20 minute cook time.
Place 3 frozen tater tots in the bottom of each muffin tin and bake for 10 minutes.
Remove and press the tots down to form a base using a glass or measuring cup.
Return to oven and bake for 5 more minutes.
Remove from oven.
Reduce oven temperature to 350.
Top each cup with about 1/2 tablespoon of diced ham and 1/2 tablespoon of diced peppers.
Whisk together the eggs and milk and pour the mixture into each muffin tin nearly to the top.
Sprinkle each with a little shredded cheese.
Bake for 20 minutes or until egg is cooked.

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BAKED GARLIC PARMESAN POTATO WEDGES

INGREDIENTS
3-4 large russet potatoes, sliced into wedges
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons garlic powder
2 teaspoons Italian seasoning
½ cup shredded parmesan cheese
optional: fresh parsley (or cilantro), ranch or blue cheese dressing for dipping

INSTRUCTIONS
Preheat oven to 375. Lightly grease a large baking sheet and set aside.
Place potato wedges in a large bowl. Drizzle with olive oil and toss to coat. In a small bowl whisk together salt, garlic powder, and Italian seasoning. Sprinkle potato wedges with the shredded cheese, tossing to coat, then sprinkle with the seasoning mixture.
Place potato wedges on prepared baking sheet in a single layer with skin-sides-down. Bake for 25-35 minutes until potatoes are fork-tender and golden. Sprinkle with freshly chopped parsley and dressing for dipping.

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Shrimp Pasta Salad

INGREDIENTS:

1. 16 oz bow tie pasta, cooked (or any pasta of choice)
2. 1 cup Italian dressing  
3. 3 cup diced vegetables, any combo (I love using cherry tomatoes, cucumber, celery, green pepper, broccoli, whatever you have on hand)
4. 1/4 cup shredded parmesan cheese
5. 8oz shrimp, cooked, tails removed (de-veined) 

DIRECTIONS:

Cook pasta according to package directions. Rinse in cold water.

Dice veggies and add to pasta in a large bowl. Top with italian dressing, parmesan cheese and shrimp. Enjoy!

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Baked Ziti Recipe

Ingredients

1. 1 pound ziti (can sub penne) pasta
2. Olive oil
3. 1 pound bulk Italian sausage or ground beef or pork
4. 1 large onion, chopped
5. 3-4 garlic cloves, chopped
6. 1 Tbsp fresh rosemary (or basil), minced
7. 1 Tbsp Italian seasoning
8. 1/2 teaspoon red pepper flakes
9. 1 large jar of marinara sauce (about 32 ounces)
10. 1/2 pound of mozzarella cheese, grated
11. 1 heaping cup of ricotta cheese
12. 1 cup grated parmesan or pecorino cheese

Method

• 1 Heat a large pot of water (2 quarts of water) to a strong boil. Add a tablespoon of salt. Add the pasta and cook at a rolling boil, uncovered, until the pasta is al dente—edible but still a little firm to the bite. Drain the pasta through a colander. Toss with a little olive oil so the pasta does not stick together while you make the sauce.
• 2 While the water is heating in the previous step, start on the sauce. Heat a tablespoon of olive oil in a large sauté pan on medium-high heat. When the oil is shimmering hot, add the bulk sausage or ground meat. Break up any large chunks of sausage as it cooks. Brown well. Don't stir that often or it will be more difficult for the meat to brown. If you are using ground beef or pork instead of sausage, sprinkle with a little salt.

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Copycat Cheesecake Factory BBQ

Ingredients:

1. 1 heart of Romaine lettuce
2. 1/2 – 3/4 chicken breast, or 2-3 chicken tenders, cooked in a hot pan with some oil until well browned and cooked through
3. 1/2 cup diced tomatoes or baby tomatoes cut in half
4. 1/2 cup corn, canned, drained
5. 1/2 cup black beans, drained, rinsed
6. 1/2 cup chopped green onion (not pictured).
7. 1/2 avocado

For the BBQ Ranch

• 1 Tbsp mayonnaise
• 1 Tbsp sour cream or buttermilk
• 1 Tbsp BBQ sauce
• 2 tsp lemon juice or white vinegar
• 2 tsp ranch seasoning (dry)
• 1/2 tsp black pepper
• 1 tsp salt

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Very Russian” salad

Ingredients

• 3 medium sized Potatoes
• 1 large Beet
• 1 medium Carrots
• 4 Eggs
• Green Onion
• Mayonnaise
• Herring

Instructions

1. Wash and cook in separate pots - Potatoes, beet and the carrots (do NOT peel).
2. Let the vegetables cool and then peel them.
3. Cook and peel the eggs (well done).
4. Cut the vegetables and eggs into small cubes.
5. Cut the green onion in small pieces.
6. Add the mayonnaise and mix the salad thoroughly.
7. Serve with marinated herring.
8. You can serve the herring in marinated onions.
9. Cut the onion into rings. Add a little bit of vinegar (balsamic?), salt and oil. Let sit for 5 minutes. Add the herring, mix.

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Colorful Sautee

Ingredients

• 10 Button Mushrooms, sliced into ¼ thick
• 3 bell peppers (assorted colors), cut in ⅓ inch strips
• 2 large carrots, julienned
• 1 large onion, diced
• 1½ C. kidney beans, cooked/canned, drained
• 1½ C. straw mushrooms, cooked/canned, drained
• 15-20 olives, pitted
• ½ - 1 C. scallions, chopped
• 3 cloves garlic, or 2 tsp garlic powder
• Olive oil for the skillet
• 2-3 Tbsp vinegar (white/balsamic)
• Salt
• Black Pepper, freshly ground
• 1-2 Tbsp sesame seeds (optional)

Instructions

1. Heat skillet with 4-5 tablespoons oil. Once hot, add onion to the pan and allow it to golden up, tossing it frequently. About a minute before the onion is golden in color, add pressed garlic and stir for another 30-45 seconds. Remove from heat, tilt the pan, allowing the oil to drip down, while moving the vegetables up. Remove onion to a large mixing bowl.
2. Quickly sauté carrots in the reserved oil, in a skillet over high heat, about 1 minute. Remove carrots to a large mixing bowl, leaving oil in the pan.
3. Throw the bell peppers (add oil of needed) and also sauté over high heat until slightly golden around edges, then another, 5-8 minutes with lid on, until peppers are soft, but not mushy. Tilt the pan, allow the oil to drip down, remove pepper with a slotted spoon and add to the carrots.
4. Next heat the skillet almost to smoke point, throw the sliced button mushrooms and sauté over high heat, tossing frequently, until golden, about 1-2 minutes. Tilt the pan again, move vegetables up with a spoon, then remove mushrooms to other sautéed vegetables.
5. Once vegetables are cool, add beans, straw mushrooms, chopped or whole olives, chopped scallions, and stir everything.
6. Season with salt & pepper to taste.
7. Add 1-2 tablespoons vinegar, stir, taste, add more vinegar if needed.
8. Allow flavors to mend for 20-30 minutes before serving.
9. Once ready to serve toss everything one more time and sprinkle with sesame seeds (optional).

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Harvest Chicken Salad

Ingredients:

• 5 drumsticks
• 1 bay leaf
• 6-7 peppercorns
• 2 large peppers, assorted colors (2 cups diced)
• 3 medium Chinese eggplants (4 cups diced)
• 1 large onion, diced (3/4 cup diced)
• 1/3 cup chopped parsley
• Olive oil for sautéing vegetables
• Salt & black ground pepper

Dressing:

• 3 Tbsp mayonnaise
• 2 Tbsp vinegar
• 3 cloves garlic, pressed
• How to make Harvest Chicken Salad:
• To Cook the Chicken – place drumsticks in about 2-3 quarts of water. Bring to a boil over high heat, then reduce to a low simmer . Skim the top for impurities all throughout the cooking. After 20 minutes of cooking and skimming, add 2 teaspoons salt, about 5-6 peppercorns and 1 bay leaf. Cook until the meat is soft and is easily pulled off the bone with a fork.

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Broccoli & Radishes Salad

Ingredients

• 2 cups of broccoli florets
• 1 cup of radishes, thinly sliced
• ½ medium onion,
• ½ cup rasins/dry cranberries, soaked in warm water
• 3 tblsp mayonnaise
• ½ clove garlic, pressed
• Salt
• Pepper

Instructions

1. Cover the raisins with warm water. Set aside.
2. Prepare your vegetables - cut the florets off your broccoli stems. Remove the radishes from the stems, wash them and thinly slice. Peel ½ medium onion, cut it lengthwise and then thinly slice; place them in a colander and wash with cold running water. Peel the garlic, cut in half and press through the garlic press.
3. Drain the raisins and dry with a paper towel.
4. Combine all the ingredients together with mayonnaise, salt and pepper to taste and mix to coat the ingredients with the dressing.

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