Judy from Mennonite Girls Can Cook

Raspberry Clubhouse Salad
from Mennonite Girls Can Cook

Salad Ingredients:
mixed greens
sliced red onion
feta cheese, crumbled
real crumbled bacon (optional)
caramelized pecans (*see note)
fresh raspberries

Raspberry Vinaigrette Ingredients:
1/2 cup raspberry vinegar
1/2 cup olive oil
2 Tablespoons honey
1 teaspoon Dijon mustard
freshly ground salt and pepper to taste

Pam from For the Love of Cooking

Lemon-Thyme Roasted Chicken
From For The Love of Cooking

Ingredients:
1 5lb free range whole chicken, rinsed
2 lemons
1 handful of fresh thyme
Sea salt
Freshly cracked pepper
Garlic powder
5-6 cloves of garlic
1/4 sweet yellow onion

Priscilla Tsai from
Eat My Charlotte

Chicken Salad Veronique
From Eat My Charlotte

4 split (2 whole) chicken breasts, bone-in, skin-on OR leftover Lemon-Thyme Chicken
Good olive oil
Kosher salt and freshly ground black pepper
1/2 cup good mayonnaise
1 1/2 tablespoons chopped fresh tarragon leaves
1 cup small-diced celery (2 stalks)
1 cup green grapes, cut in 1/2

Yummy Vegan Dinners

Grilled Tofu and Vegetables
From Yummy Vegan Dinners

Ingredients:
1 lb firm tofu
1 lb red potatoes
broccoli
2 zucchini
garlic
lemons
Bragg’s Seasoning (or soy sauce or tamari)
vegetable bouillion cubes/powder

Christie’s Corner

Roasted Red Pepper Hummus on Pita
From Christie’s Corner

1 can (19 oz) chickpeas (about 2 cups), rinsed and drained
1 large roasted red pepper, diced, skin and seeds removed
2 tbsp Greek yogurt or sour cream
2 tbsp lemon juice
1 tsp ground cumin
salt and pepper to taste
2 drops of Tabasco (optional)
2 tbsp fresh dill, minced
1/4 cup cilantro, minced
 
 

Grilled Pork Tenderloin with Raspberry Sauce
From Suburban Spoon

Ingredients (doubled from original recipe):
1 (3 lb.) pork tenderloin
1/2 tsp salt
1/4 tsp freshly cracked black pepper
2/3 cup raspberry preserves
1/2 cup mayonnaise
1/2 cup fresh lemon juice
4 to 6 tsp minced chipotle chiles in adobo sauce*
8 cups lightly packed baby spinach
1 cup fresh raspberries

Karina’s Kitchen

Pork Tenderloin Sandwiches with Egg-Free Olive Oil Mayo
From Karina’s Kitchen

Mayo Ingredients:
1-2 tablespoons chilled raw tahini
2-3 tablespoons clean tasting apple cider vinegar
3-6 tablespoon cold plain rice milk
1-2 teaspoons honey or raw agave nectar, to taste
1/4 to 1/2 teaspoon sea salt
1/4 teaspoon paprika
1/4 teaspoon xanthan gum
1/2 cup extra virgin olive oil

Cynthia From
The Midnight Cook

Falafel
From The Midnight Cook

Ingredients:
2 cans whole garbanzo beans, drained and rinsed
1 cup chopped fresh italian parsley or cilantro
1 small white onion, cut into quarters
2 cloves whole garlic, gently crushed
1 teaspoon coriander
1 tablespoon cumin
1 egg, beaten
1 tablespoon salt
1 teaspoon freshly ground black pepper
2 tablespoons flour
1 tablespoon olive oil
1 tablespoon vegetable oil

Serve on Pita with (leftover) Roasted Red Pepper Hummus

Ingredients (quadrupled to serve 4):
12 eggs
3 Tbsp mayonnaise (can use leftover Egg-free Olive Oil Mayo)
3-4 Tbsp of some kind of crunchy, onion-y thing (chives, green onion, red onion, shallots)
dash of something acidic (lemon juice, white wine vinegar, red wine vinegar)
good bread, preferably with raisins or cranberries and/or walnuts (some added texture), toasted

Ingredients:
3 Tbsp. Olive oil, plus more for prepping tortillas
1 small onion, diced
1 tsp. Salt
3 garlic cloves, minced
1 medium zucchini, halved lengthwise then sliced into thin crescents
6 ears of corn (substituting for 1 cup frozen corn)
1/4 cup chopped fresh cilantro (optional)
4 tortillas (8 inch)
1-2 cups Pepper Jack Cheese, shredded

The Duck Quacking

Mango Chicken Wrap
From The Duck Quacking

Ingredients:
4 chicken breasts, cooked and shredded (substituting for 1/2 bbq chicken shredded)
1 mango cubed
3 tablespoon of Mayo
Pepper
(pinch of chili powder) -omitted here but I tried it before and adds a bit of kick to it.
4 tortillas (substituting for corn wraps)

Elana’s Pantry

Cobb Salad
From Elana’s Pantry

1 small size chicken breast, cooked (about ½ pound before cooking)
6 large romaine lettuce leaves, sliced into thin strips
1 cup cherry tomatoes, sliced in half
1 avocado, diced
4 hard boiled eggs, sliced into quarters
8 pieces turkey bacon, cooked to a crisp and crumbled
ranch dressing, to taste

Spicy Potato Burritos
From Mission Vegan

Ingredients:
2 pounds of red and baby yukon golds.
cumin
chili powder
dried oregano
salt and pepper
4 tortillas

Chat & Chew

Perfect Grilled Steak
From Chat and Chew

Ingredients:
1 porterhouse, flank, or rib-eye steak,
  1 3/4 pounds and 1 1/2 inch thick
coarse salt
round pepper
 
 
 

Printer-friendly shopping list

3 lb Boneless, skinless chicken breast
1 whole chicken for roasting
3 lb pork tenderloin
1 flank steak
8 pc turkey bacon

1 mango
broccoli
at least 7 zucchini
at least 6 ears corn
at least 1 pint raspberries
salad greens
8 cups baby spinach
1 cup cherry tomatoes
3 lbs baby red potatoes or yukon gold potatoes
cucumbers
carrots
1 bunch celery
grapes
red peppers
onions
4 lemons
1 avocado
thyme
2 bunch cilantro
1 bunch parsley
fresh dill

3 15 oz canned chickpeas
1 package tortillas
1 package pita
chipotle peppers

caramelized pecans
vegetable bouillion cubes/powder
Bragg’s Seasoning (or soy sauce or tamari)
1/4 teaspoon xanthan gum

1 lb firm tofu
greek yogurt or sour cream
18 eggs
feta cheese
1-2 cups pepper jack cheese, shredded
rice milk
tahini
bread

Refrigerator and Pantry Staples:
apple cider vinegar
raspberry vinegar
honey
paprika
cumin
chili powder
ranch dressing
extra virgin olive oil
vegetable oil
dijon mustard
garlic
coriander
garlic powder
flour
mayonnaise
salt
pepper

Printer-friendly shopping list