Photo: NOLA Cuisine

Roast Beef Poor Boy
From NOLA Cuisine

Ingredients:
For the Beef:
2 lbs Beef Round, I used a bottom round Roast
Water, enough to cover by one inch in a dutch oven

For the Gravy:

1/2 Cup Flour
1 Tbsp Garlic Powder (must be powder, not granulated)
1 tsp Black Pepper
2 tsp Kosher Salt
1/4 Cup Oil
1 tsp Kitchen Bouquet
3 Cups Broth, reserved from the boiled beef (maybe more if your gravy gets too thick)

For the Po Boy:
2 ten inch French Loaves, see article above
Mayonnaise
2 Tomatoes, sliced
2 Cups shredded Iceburg Lettuce
1 Dill Pickle, sliced

Ingredients:
Sauce:
* 1.5 – 2 lb Roma Tomatoes (skinned and seeded)
* 2 Tbs Fresh Basil
* 2 Tbs Fresh Chives
* 1 Tbs Fresh Oregano
* 1 tsp Fresh Thyme
* 2 Cloves of Garlic (minced)
* Pinch of Sugar
* Salt to taste
* Black Pepper to taste

Everything else:
* Eggplant (medium sized)
* 12oz Extra Firm Tofu
* 1/2 c Panko Bread Crumbs
* 1/2 c White Flour
* 1/2 tsp Baking Powder
* 2 Eggs (blended well with 1 Tbs water)
* 1 tsp Dried Oregano
* 5 Tbs grated Pecorino Cheese (I used Sheep’s milk Pecorino Sardo, but Parmesan would work, too)
* 4 oz shredded Goat Gouda or other cheese (Mozzarella would work here, just less flavorful)
* 1/2 c Light Olive Oil (for frying)
* Salt to taste
* Black Pepper to taste

Photo: Gluten-Free Bay

Balsamic Tuna Salad
From Gluten-Free Bay

Ingredients:
2 6-ounce cans of chunk light tuna in water
1/2 cup red and yellow bell peppers, diced finely
1/4 cup kalamata olives, chopped OR 2 small dill pickles, diced
1 Tbsp finely chopped fresh dill
1 Tsp finely chopped fresh thyme
2 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
1 Tbsp dijon mustard
Freshly ground pepper (a generous amount)
Optional: 1-2 Tbsp mayonnaise
Optional: 1 Tsp chopped chives

Directions:
In parfait glasses or tall drinking glasses, layer granola, yogurt, and fruit. Serve with a plate of simple cookies, or with additional fresh fruit.

Ingredients:
1/2 onion chopped
1/2 green pepper chopped (or more)
1 T olive oil
8-10 oz. leftover roast beef or steak (about 1 1/2 cups diced beef cubes)
2 cups beef stock (or 1 can beef broth plus a little water)
1 cup slow roasted tomatoes (or 1 can diced tomatoes)
1/2 T dried oregano
1/2 T dried basil
1 cup mushrooms, cut in large chunks
1-3 T chopped fresh basil (or frozen chopped basil.)

Ingredients:
1/8 cup olive oil
1/4 cup pine nuts
1 garlic clove, minced
2 large tomatoes, seeded and chopped
1/4 cup chopped fresh basil (a large handful is what I’d call it)
2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled
Salt and pepper
4 ounces angel hair pasta, freshly cooked
grated parmesan cheese (optional)

Photo: Closet Cooking

Hainanese Chicken Rice
From Closet Cooking

Ingredients:
1 chicken
7 cloves garlic
5 slices ginger
1 teaspoon salt
water
1 tablespoon sesame oil
1 tablespoon light soy sauce
1/2 teaspoon brown sugar
3 cloves garlic (chopped)

Ingredients:
2/3 cup pork or beef, chopped into bite-sized pieces. I used a mixture of leftover carnitas braised pork and cocktail sausages here
1 Tb vegetable oil
1 large carrot, diced (about 4 oz or 120g)
1/2 onion, diced (about 5 oz or 140g)
1 large zucchini, diced (about 4 oz or 110g). I often use chopped bell peppers instead of zucchini.
5.5 oz mushrooms (160g), sliced. I used enoki mushrooms here, cut into one-inch lengths.
2/3 cup kimchi (about 4.5 oz or 125g) or more, sliced.
5.5 cups leftover cooked white or brown rice (about 750g). You’ll get good results from using rice that you’ve refrigerated, breaking apart large clumps of rice beforehand.
3 large eggs, beaten
3 green onions (scallions), sliced thin
1/4 cup stock
1 Tb or more hot pepper paste (kochujang or chogochujang), to taste
1.5 Tb soy sauce
ground toasted sesame seeds to taste (see Note)
sesame oil (to taste)

Photo: Just Braise

Braised Pork Chops
From Just Braise

Ingredients:
1/2 tablespoon unsalted butter
olive oil
2 thick cut pork chops on the bone
1/2 teaspoon cinnamon
1 teaspoon cumin powder
1 teaspoon coriander powder
salt/ pepper
2 good cooking apples (Granny Smith, Empire, Rome, Courtland), sliced into 16 wedges
3/4 cup dark rum
1/4 cup spiced apple cider

Ingredients:
1/4 cup plain yogurt
1 tablespoon fresh squeezed lime juice
2 teaspoons yellow curry powder
1 teaspoon fresh ginger, peeled and finely grated
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1-1/3 cups uncooked quinoa
2 mangoes, cut into 1/2-inch chunks
1 red bell pepper, seeded and cut into 1/4-inch chunks
1 fresh serrano chile, seeded and minced
1/4 cup fresh mint, chopped
1/2 cup salted roasted cashews or peanuts, chopped

Photo: Confections of a
Foodie Bride

California Rolls
From Confections of a Foodie Bride

Ingredients:
California Roll Ingredients:
1 small avocado, peeled, pitted and sliced into 1/4-1/2 inch strips
1/2 small cucumber, peeled and matchsticked
4-5 crab sticks
2 Tbsp sesame seeds, toasted
Pickled ginger, for serving
Wasabi paste, for serving
Lite soy sauce, for serving
Nori (seaweed wrappers)
1 recipe sushi rice (below)

Sushi Rice Ingredients:
1 cups sushi or short grain rice
1 tablespoons rice vinegar
1 tablespoons sugar
1/2 tablespoon kosher salt

Ingredients:
200 g pork (shoulder loin)
1 tbsp refined rice wine
sprinkles ground pepper
2 fistfuls Kimchi
1/4 onion
1/3 tofu
1/2 stalk of a spring onion
2 shiitake mushrooms
1 green chili
2 tsp Korean chili powder
1 tsp Gochujang
2 tsp soy sauce
1/4 tsp minced garlic
2 sprinkles ground pepper

Photo: Tammy’s Recipes

Best Waffle Batter
From Tammy’s Recipes

Note: Serve with fresh fruit.

Ingredients:
1 3/4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
2 eggs
1 3/4 cups milk
1/2 cup oil or melted butter
1 teaspoon vanilla

Photo: The CookMobile

Grown-Up Grilled Cheese Sandwiches
From The CookMobile

Note: Serve with celery and carrot sticks

Ingredients:
4 pcs of thick french bread slices
4 slices of provolone cheese
fresh basil leaves
stramato, thinly sliced
balsamic vinegar
olive oil
salt and pepper

Photo: Gluten-Free Gobsmacked

Nori Wrap Sandwiches
From Gluten-Free Gobsmacked

Ingredients:
Nori (seaweed wrappers)
1/4 an avocado
some super thin smoked turkey slices
julienned carrots
shredded napa cabbage.

Ingredients:
5 large beefsteak tomatoes
1 cup of chopped fresh parsley
3/4 cup of bread crumbs or cornmeal
3/4 cup of grated cheddar cheese
1/4 cup of grated parmesan cheese
1 tablespoon of lemon juice
1/2 teaspoon of freshly cracked black pepper
2 tablespoons of olive oil

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1 beef roast
1 small pork loin
1 eggplant
16 oz extra firm tofu
15 oz canned diced tomatoes
12 oz canned tuna
10 oz crimini mushrooms
4 oz gouda
4 oz cheddar
4 oz provolone
1/3 lb sliced turkey
1 quart beef stock
kimchi
2 lb chicken breasts
carrots
celery
apples
lettuce
green peppers
Parmesan
6 lb tomatoes
pine nuts
fresh basil
2 avocados
imitation crab stick
nori (seaweed wrappers)
French rolls

Note: the list assumes that one has basic spices, cooking oils and vinegars and basic condiments as well as other staples such as flour, sugar, rice, and pasta.

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Photo: Michele Durante

Savory Muffins
From Veggie Num Nums

Ingredients:
3 cups all-purpose flour
1 tablespoon plus 1 1/2 tsp teaspoons baking powder
1 1/2 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon sugar
10 tablespoons unsalted butter or margarine, melted
2 large eggs
1/2 cup heavy cream or milk, room temperature
1/2 cup whole milk, room temperature
1 cup shredded sharp cheddar cheese, or other cheese of choice
1 red bell pepper finely diced

Directions:
Position a rack in the center of your oven. Preheat the oven to 350F. Line a standard 12-cup muffin tin with muffin papers. In a large bowl, whisk together the flour, baking powder, salt, black pepper, cayenne, and sugar. In a small bowl, whisk together the melted butter, and eggs. Whisk in the heavy cream and milk until combined. Add the cheese, and diced red pepper to the flour mixture, and gently toss with your fingers to coat. Make a well in the center. Pour the butter mixture into the center of the well and, using a rubber spatula; gently pull the flour mixture into the center of the well until just combine. Divide the batter evenly among the prepared muffin cups. Bake for 30-35 minutes, or until lightly golden and a wooden skewer inserted into the center comes out clean. Remove to a wire rack to cool.

Ingredients:
1 cup walnuts
4 cups fresh corn kernels (from 4 ears), raw or cooked; or defrosted frozen corn
2 jalapenos, seeded and thinly sliced (optional)
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
salt and black pepper
1/2 cup crumbled Feta (2 ounces)

Directions:
Combine all ingredients and let sit a few minutes before serving.

Photo: Michele Durante

Tomato and Goat Cheese Tart
From Ina Garten
4 cans of kidney beans, drained and rinsed
1 diced onion
2 diced bell peppers
3 or 4 tomatoes, finely chopped
1 large can peeled, whole tomatoes, pureed in the blender
1 can of tomato paste
1 can of beer
salt, pepper, hot sauce, chili powder to taste (or 1 packet chili seasoning)
a bit of cumin
1 lb. bag of frozen corn
water, as needed
8 ounces of elbow macaroni or other tube shaped pasta, cooked

Ingredients:
1 package (17.3 ounces/2 sheets) puff pastry, defrosted
Good olive oil
4 cups thinly sliced yellow onions (2 large onions)
3 large garlic cloves, cut into thin slivers
Kosher salt and freshly ground black pepper
3 tablespoons dry white wine
2 teaspoons minced fresh thyme leaves
4 tablespoons freshly grated Parmesan, plus 2 ounces shaved with a vegetable peeler
4 ounces garlic-and-herb goat cheese (recommended: Montrachet)
1 large tomato, cut into 4 (1/4-inch-thick) slices
3 tablespoons julienned basil leaves

Ingredients:
1 large (32-ounce) container of low-fat berry yogurt
3-4 cups of granola cereal
2-3 ripe bananas
Additional fruit or cookies (optional)

Directions:
In parfait glasses or tall drinking glasses, layer granola, yogurt, and fruit. Serve with a plate of simple cookies, or with additional fresh fruit.

Photo: Michele Durante

Veggie Chili Mac
From Veggie Num Nums

Ingredients:
4 cans of kidney beans, drained and rinsed
1 diced onion
2 diced bell peppers
3 or 4 tomatoes, finely chopped
1 large can peeled, whole tomatoes, pureed in the blender
1 can of tomato paste
1 can of beer
salt, pepper, hot sauce, chili powder to taste (or 1 packet chili seasoning)
a bit of cumin
1 lb. bag of frozen corn
water, as needed
8 ounces of elbow macaroni or other tube shaped pasta, cooked

Photo: Michele Durante

Oatmeal Raisin Pancakes
From Veggie Num Nums

Ingredients:
1 cup oats
3/4 cup buttermilk
1/4 cup milk
1 egg
1/8 cup butter, melted
1 Tablespoon sugar
1/4 cup raisins, chopped
1/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/4 teaspoon salt

Photo: Michele Durante

Baked Potato Soup
From Veggie Num Nums (adapted from Cooking Light)

Ingredients:
2 tablespoons butter
1 small onion, diced
4 baking potatoes, about 2 1/2 pounds plus 4 extra potatoes for twice baked potatoes later in the week (bake all 8 at one time)
2/3 cup flour
6 cups milk
1 cup shredded sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream

Ingredients:
1 package of vegetarian chili dogs
1 package hot dog buns
Leftover chili
3-4 large baking potatoes
Oil
Salt and pepper and paprika

Directions:
Cook the veggie dogs per the package instructions. Serve with the re-heated leftover chili.

For the oven fries: Pre-heat the oven to 425F. Scrub and dry the potatoes. Cut each potato in half, and then cut into 1/4-inch wedges. Drizzle the potato wedges with a small amount of oil, and season with salt, pepper, and paprika. Spread in a single layer on 2 baking sheets. Bake the potatoes until they are browned and tender—turning periodically, about 40 minutes.

Photo: Michele Durante

Meatball Subs and Baked Tortilla Chips
From Veggie Num Nums

Ingredients:
4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs
4 Italian sandwich rolls

Tortilla Chip Ingredients:
1 Package of Corn Tortillas

Tortilla Chip Directions:
Cut corn tortillas into small triangles, about 6 or 8 per tortilla. Lay the tortilla triangles in a single layer on a silpat or on another non-stick surface. Spray the top of the chips with vegetable spray and season with salt, and anything else you’re in the mood for–paprika, chili powder, cumin, pepper, etc. Bake in a preheated 375F oven for about 10 minutes or so–just until they are lightly browned and start to crisp up.

Ingredients:
4 leftover baked potatoes
Small tub of ricotta cheese
1 small package of frozen peas
Small package of feta cheese
Salt and pepper to taste

Directions:
Preheat the oven to 350F. Cut each potato in half and scoop out the flesh. Do your best to leave the skin intact. Mash the potato flesh with the cheeses. Season with salt and pepper to taste. Stir in the peas. Fill each potato skin with the filling mixture. Place on a baking sheet and bake for about 25 minutes, or until heated through and lightly browned.

Ingredients:
1/3 cup fresh sage leaves
3/4 cup walnut halves
salt
pepper
olive oil
Parmigiano-Reggiano cheese, grated
1 lb. hot pasta, cooked al dente (cook an extra 1/4 pound of pasta, drizzle with a small amount of olive oil, and save for frittata later in the week)

Photo: Michele Durante

Zucchini Oat Bread
From Veggie Num Nums

Ingredients:
1 c. sugar
2 c. zucchini, grated
1 c. oil
3 eggs
1 tsp. vanilla
1/2 c. nuts, chopped
1 c. quick oats
2 c. flour
1 tsp. salt
1/4 tsp. baking powder
1 tsp. soda
3 tsp. cinnamon
1/2 c. raisins, optional

Ingredients:
1 ball of unbaked pizza dough, or partially pizza crust
Leftover veggie meatballs
1 small can of pasta sauce or tomato sauce
About 10 ounces of grated mozzarella cheese

Directions:
Preheat oven to 400F. Lightly grease a baking dish with olive or canola oil. Spread out the pizza dough to the full size of the baking sheet. Top the dough with sauce, cheese, and finally meatballs. Bake until cheese is browned and bubbly, about 15 minutes.

Ingredients:
1 1/2 cups water
1 cup sugar
3/4 cup brewed espresso coffee or 3/4 cup very hot water mixed with 2 tablespoons instant espresso powder
Whipped cream (optional)

Directions:
Stir water and sugar in heavy medium saucepan over medium heat until sugar dissolves and syrup boils 1 minute. Cool syrup. Mix in coffee. Pour mixture into medium-size metal bowl. Freeze until ice mixture is solid, about 3 hours.

Using fork, scrape ice to form flakes. Return to freezer; keep frozen until ready to serve.

Pile coffee granita into stemmed glasses. Top with generous amounts of whipped cream.

Photo: Cafe Lynnylu

Pasta Frittata and Leftover Zucchini Oat Bread
From Veggie Num Nums

Ingredients:
7 large eggs
3 ounces mozzarella cheese, cut into small pieces (about 1 cup)
1/2 to 3/4 cup grape tomatoes, halved; or diced fresh tomatoes
1/2 cup fresh basil leaves, chopped
1/4 cup grated parmesan cheese
Salt and pepper
2 tablespoons extra-virgin olive oil
About 1/3 pound (about 1-2 cups) leftover cooked pasta, with or without sauce

Note: Serve with potato chips and macaroni salad.

Ingredients:
3 cups of cooked or canned white beans
Flour
1 tablespoon butter
1 tablespoon oil
White bread or buns
1 small onion sliced into thin rings
Barbeque sauce
Mayonnaise

Directions:
In a medium bowl, coarsely mash beans with a fork and add flour until well combined. Shape bean mixture into 4 patties. Melt butter and oil together in a large skillet over medium heat. Add bean patties, in batches as necessary, and brown on both sides until crispy.

Spread mayonnaise on 2 pieces of white bread. Place bean patty on bread and top with onions and sauce. Repeat to make 4 sandwiches.

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PRODUCE:
1 container grape tomatoes
1 red bell pepper
A few jalapenos (optional)
2 limes
6 yellow onions
5 large tomatoes
3 bananas
12 baking potatoes
4 apples
Head of garlic
2 green peppers
3 medium zucchini
Fresh thyme
Fresh basil
Fresh sage

PANTRY ITEMS:
Flour
Baking powder
Baking soda
Salt
Pepper
Sugar
Hot sauce
BBQ sauce
Mayonnaise
Olive oil or canola oil
Vanilla
Raisins
Cayenne pepper
Black pepper
Salt
Cinnamon
Chili powder
Dried sage
Cumin powder
Paprika
Dried basil

DAIRY:
Butter or margarine
Milk or milk substitute
Eggs
4 ounces heavy cream
32 ounces low-fat berry yogurt
12 ounces sharp cheddar cheese
4 ounces soft garlic and herb cheese
8 ounces buttermilk
Small package of feta
8 ounces sour cream
8 ounces cottage cheese
8 ounces ricotta
12 ounces mozzarella
6 ounces grated parmesan

FROZEN:
2 lbs. frozen corn
1 package puff pastry sheets
1 package veggie dogs
1 small bag frozen peas

BAKERY:
1 package hamburger buns or white bread
1 package hot dog buns
1 package corn tortillas
1 loaf French bread
1 package French sandwich rolls
1 container Italian style bread crumbs

CANNED and JARRED:
1 jar pasta sauce or pizza sauce
4 cans of kidney beans
2 cans of white beans
1 large can of whole peeled tomatoes
1 small can of tomato paste
1 small jar or peanut butter

DRY GOODS:
I small bag of granola cereal
Quick cook oatmeal
2 lbs. of pasta, linguine
8 ounces of elbow macaroni
Baked potato chips
6 ounces pecans
12 ounces of walnuts
Instant espresso powder

MISC:
1 1/2 lbs. prepared macaroni salad
1 can beer
Dry white wine
1 ball of pizza dough, or partially baked pizza crust

Photo: Cafe Lynnylu

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Photo: Cafe Lynnylu

Blueberry Lemon Verbena Muffins
From Cafe Lynnylu

Ingredients:
6 lemon verbena leaves, or mint leaves
1 cup superfine sugar (caster sugar)
3 tablespoons minced fresh lemon verbena leaves, or mint leaves
1 1/2 cups fresh blueberries, washed and drained
1 cup sliced almonds
2 cups all-purpose flour
1 tablespoon baking powder
3/4 cup granulated sugar
1/2 cup milk
1/3 cup vegetable oil
1 egg

Photo: Maple N Cornbread

Blueberry Lemon Verbena Muffins
From Maple N Cornbread

Ingredients:
1/2 cup organic Greek yogurt (strained yogurt)
1/8 cup white vinegar
1/4 cup local wildflower honey (Jennifer uses Mississippi honey)
1 tablespoon poppy seeds
2 cups mixed fresh fruit-strawberries, blueberries, kiwi, etc.

Photo: Cafe Lynnylu

Alaska Salmon and Halibut Chowder
from Cafe Lynnylu

Ingredients:
3/4 lb each salmon and halibut fillets, fresh or frozen
5 slices smoky bacon, diced
1 cup chopped onion
1 cup diced celery
1 cup white wine
1 1/2 cups chicken broth
1/1/2 cups bottled clam juice
4 medium potatoes, diced large
1/4 cup flour
1 cup water
1 cup half and half or light cream
1 tablespoon fresh thyme leaves
Salt and Pepper to taste
Fresh thyme for garnish

Ingredients:
2 pounds medium asparagus, I used half purple and half green asparagus
2 tablespoons extra-virgin olive oil
2 ounces thinly sliced pancetta, unrolled and cut into 1-inch lengths
1 cup thinly sliced leek, white and pale green parts only
Sea salt, preferably gray salt, and freshly ground black pepper

Photo: Cafe Lynnylu

Grilled Steak Salad with Citrus Ginger Dressing
From Cafe Lynnylu

Ingredients:
For the Citrus Ginger Dressing
5 tablespoons freshly squeezed orange juice
1 tablespoon low sodium soy sauce
1 tablespoon safflower oil
1 tablespoon sesame oil
2 tablespoons fresh lime juice
1/2 teaspoon honey
1/8 teaspoon finely grated fresh ginger
1 small clove garlic, minced
1/8 teaspoon crushed red pepper flakes
1/4 cup diced fresh pineapple

For the Flank Steak
1 pound flank steak
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

For the Salad
6 cups baby spinach
1 medium cucumber, seeded and thinly sliced
1/2 cup pickled red onion, recipe http://cafelynnylu.blogspot.com/2009/01/pickled-chipotle-red-onions.html, or purchased
1/2 cup fresh pineapple, diced

Photo: Cafe Lynnylu

Tuscan Tomato Soup
From Cafe Lynnylu

Ingredients:
6-8 slices French bread, 1 inch thick
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
3 large cloves garlic, minced
1 bay leaf
1 24 ounce bottle Rustico Pomodoro Pasta Sauce, or your favorite brand
1 14 ounce can diced tomatoes, undrained
4 cups chicken broth or vegetable stock
1/2 cup finely chopped fresh oregano leaves, plus 6-8 whole leaves for garnish
Salt and freshly ground pepper to taste
1/2 freshly grated Parmesan cheese

Photo: Cafe Lynnylu

Asian Peanut Butter Pesto Grilled Chicken Strips
From Cafe Lynnylu

Ingredients:
1 whole boneless, skinless chicken breast (about 1 1/4 pounds), cut into thick strips
salt and pepper
2 tablespoons chopped mint leaves
3 tablespoons chopped cilantro leaves
2 garlic cloves, crushed
1/3 cup crunchy peanut butter
2 tablespoons fresh ginger root, chopped
pinch of sugar
1/4 cup vegetable oil
scallions, thinly sliced, for garnish
bamboo skewers, soaked for about an hour in cold water

Photo: Cafe Lynnylu

Dried Cranberry Grape and Pine Nut Salad
From Cafe Lynnylu

Ingredients:
Salad Ingredients:
6 cups mixed baby greens
1/2 dried cranberries
3/4 cup halved green seedless grapes
1/2 cup toasted pine nuts
1/2 cup crumbled goat cheese

Orange Honey Dijon Salad Dressing:
1 garlic clove, peeled and minced
1/2 tsp salt
1/2 cup fresh orange juice
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon fresh orange zest
2/3 cup olive oil

Photo: Cafe Lynnylu

Orecchiette Pasta with Cherry Tomatoes
From Cafe Lynnylu

Ingredients:
12 ounces ripe cherry tomatoes
1 clove garlic, minced
2 ounces shaved Parmesan cheese
3 tablespoons fresh small basil leaves
1 tablespoon extra virgin olive oil
1 cup ricotta cheese
2 tablespoons toasted pine nuts
Salt and freshly ground pepper, to taste
11 ounces orecchiette or a similar pasta, such as a small shell type pasta

Photo: Cafe Lynnylu

Couscous and Chile Salad
From Cafe Lynnylu

Ingredients:
3 tbsp olive oil
5 scallions, chopped
1 garlic clove, crushed
1 tsp ground cumin
1-1/2 cups vegetable stock or chicken stock
1 cup couscous
2 tomatoes, peeled and chopped
4 tbsp chopped fresh parsley
4 tbsp chopped fresh mint
1 fresh green chile, seeded and finely chopped
1 red jalapeno, seeded and finely chopped
2 tbsp lemon juice
Salt and freshly ground pepper to taste.
Crisp lettuce leaves, to serve
Toasted pine nuts and grated lemon rind or zest, to garnish

Photo: Cafe Lynnylu

Cottage Pie
From Cafe Lynnylu

Classic comfort food…

Ingredients:
1 tablespoon oil
1 lb lean ground beef
1 medium onion, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1/4 cup tomato sauce-(I substituted a seasoned pasta sauce for the tomato sauce)
2 tablespoons Worcestershire sauce
salt and pepper
1 cup chicken broth
1 cup frozen peas

For the Mashed Potato Topping:
2 pounds (about 3 large potatoes), cut into chunks
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter

Photo: Cafe Lynnylu

Easy Roasted Plum Tomatoes
From Cafe Lynnylu

Ingredients:
4 plum tomatoes, halved lengthwise
Fresh thyme sprigs
salt and freshly ground pepper to season
extra virgin olive to drizzle
 
 
 

Photo: Cafe Lynnylu

Grilled Pork Tenderloin
From Cafe Lynnylu

For sandwiches on Saturday, either use leftover grilled pork, or just grill one tenderloin and use the remaining one for the sandwiches.

Ingredients:
2 pork tenderloins, about 1-1/2 to 2 pounds total weight
For Rub
1/4 cup ground black pepper
1/4 cup smoked sweet paprika
1/4 cup Turbinado or brown sugar
2 Tablespoons table salt
2 teaspoons dry mustard
1 teaspoon cayenne pepper

Photo: Cafe Lynnylu

Pork Adobo Sandwiches with Lemony Sage Aioli
From Cafe Lynnylu

Ingredients:
For the Pork:
1 1/2 pounds pork tenderloin, or leftovers from Friday night dinner

For the Adobo Marinade:
2 cups drained canned diced tomatoes
3 tablespoons ancho chile powder
1 teaspoon ground cumin
1/2 to 1 tablespoon ground chipotle chili powder
1 tablespoon honey
1 tablespoon dark brown sugar
3 tablespoons red wine vinegar
3 cloves garlic, minced
1/4 cup olive oil

For the Lemony Sage Aioli:
1/2 cup mayonnaise
1 teaspoon minced garlic
1 tablespoon fresh sage
1 tablespoon lemon juice
1 teaspoon lemon zest
To Assemble Sandwiches
1 garden fresh tomato, cut into 8 slices
8 romaine leaves

4 homemade Cornmeal Rolls, or purchased sandwich rolls

Photo: Cafe Lynnylu

Grilled Corn Salsa with Chips
From Cafe Lynnylu

Ingredients:
2 ears grilled, unseasoned corn, kernels cut from cobs (about 1 cup)
1 medium red bell pepper, cored, seeded, and diced small
1 medium scallion, sliced thin
1 1/2 tablespoons olive oil
1 1/2 tablespoons lime juice
1 tablespoon chopped fresh cilantro leaves
1/2 medium jalapeno chile, seeds and ribs removed, then minced
1 small garlic clove, minced (about 1/2 teaspoon
1 teaspoon ground cumin
Salt and pepper to taste

Photo: Cafe Lynnylu

Nectarines in Red Wine
From Cafe Lynnylu

Dessert and beverage in one…

Ingredients:
3 Nectarines, halved, stoned, and finely sliced
4 Oz. caster or superfine sugar
1/4 cup fresh basil, shredded
1/2 bottle chilled light red wine-I used a Pinot Noir

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Meats or Fish:
3/4 lb.halibut, fresh or frozen
3/4 lb.salmon, fresh or frozen
5 slices smoky Bacon
2 oz. Pancetta
1lb. flank steak
2 pork tenderloins-about 2 lbs
1 lb ground beef

Produce:
Blueberries
Cherry tomatoes
Parsley
Mint
Basil
Sage
Asparagus
Plum tomatoes
4 potatoes
1 large bag fresh spinach
1 large cucumber
1 red onion
Fresh ginger
Fresh pineapple
4 Oranges
3 nectarines
Mixed salad greens
2 ears fresh corn
2 jalapenos
Scallions
Grapes
Almonds
Pine nuts
Limes
Leeks

Miscellaneous:
Orecchiette or shell pasta
Chicken broth
Clam broth
Canned tomatoes
Couscous
Tortilla chips
Sandwich rolls
French Bread
Dried Cranberries
Bottled Pasta Sauce
Frozen Green Peas

Dairy:
Light cream
Greek yogurt
Parmesan Cheese
Goat cheese

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Photo: Bell’alimento

Pasta E’ Fagioli
From Bell’alimento

Ingredients:
200g or 1 heaping cup of dry pinto beans
200g of Ditalini Pasta – I like Barilla
1 can of smalled peeled whole tomatoes (4-5 small-med tomatoes)
1 onion – minced
1 carrot – peeled & minced
1 rib celery – minced
1 vegetable bouillon cube
1 clove garlic – minced
4 tbsp extra virgin olive oil
handful fresh parsley – minced
handful fresh basil – minced
salt
Pecorino Cheese – to garnish (optional)

Photo: Bell’alimento

Galletti alle Olive (Chicken with Olive)
from Bell’alimento

Ingredients:
9-12 chicken pieces (thighs, legs, wings)
1/2 onion – sliced
3 1/2 tbsp unsalted butter
2 tbsp extra virgin olive oil
1 large can of Italian peeled whole tomatoes
1/2 cup of Brandy
1 can of olives – sliced
4 tsp capers
2 cups of chicken broth
1/4 cup of fresh parsley, basil, tarragon & sage – chopped (plus extra for garnish)
s/p

Note: Save leftover sauce for tomorrow!

Ingredients:
1 box of Spaghetti (or pasta of your choice)
Leftover sauce from Galletti alle Olive

Directions:
Cook a box of pasta of your choice according to package directions until it’s al dente. Drain & add pasta to remaining sauce from the Galletti alle Olive. Toss well. Garnish with cheese if desired. Serve with bread to complete meal.

Photo: Bell’alimento

Orange Roasted Chicken
From Bell’alimento

Ingredients:
1 whole chicken
6-8 rosemary sprigs
1 & 1/2 onions
1/2 orange
1 stick unsalted butter – room temperature
s/p

Glaze:
1 cup orange juice – pulp free
1 sprig of rosemary
good pinch of cayenne pepper
3 tbsp honey
salt
flour water – to thicken (equal parts of flour to water ratio)

Photo: Bell’alimento

Zucchine Farcite (Stuffed Zucchini)
From Bell’alimento

Ingredients:
4 large zucchini (as close to the same size as possible)
1 lb ground beef
1/2 green bell pepper – chopped
1/2 onion – chopped
2-3 cloves of garlic – minced
1 egg
2 slices of sandwich bread
pinch of Nutmeg
breadcrumbs
extra virgin olive oil
milk
s/p

Photo: Bell’alimento

Saffron Seafood Risotto
From Bell’alimento

Ingredients:
2 cups Arborio Rice
1 lb of medium – large shrimp
Extra Virgin Olive Oil
1 small envelope of Saffron (or a good pinch)
1 Shallot – minced
1 cup of freshly grated Parmiggiano Reggiano
1/4 of a brick of cream cheese
1 large box of Chicken Stock – or of course you can use your own homemade chicken stock
kosher salt

Note: Save leftover risotto for tomorrow’s lunch.

Photo: Bell’alimento

Take 2 Dish: Il Riso di Giovedi’ Sera (Thursday Night Rice)
From Bell’alimento

Ingredients:
Leftover Risotto
1/2 cup of Leftover Macaroni (any small pasta like elbow, etc.)
3 tbsp unsalted butter
4 slices of Pancetta (or bacon)

Photo: Bell’alimento

Rosa’s Pork Chops
From Bell’alimento

Ingredients:
Pork Chops – enough for your family
extra virgin olive oil
juice of 1/2 fresh lemon
white wine
3-4 Rosemary Sprigs
1 small-medium onion – chopped
2 cloves fresh garlic – minced
2 tbsp butter
s/p

Photo: Juls Kitchen

Green Velvet Soup
From Juls Kitchen

Ingredients:
potato, 1 medium
zucchini, 2 medium
peas, 100 gr
carrot, 1 medium
white onion, 1/2
extra virgin olive oil, 1 tablespoon
salt
chive
vegetable masala, 1 teaspoon (indian spices made from ccoriander, turmeric, cumin, mustard seeds, aniseed, fennel seeds, chilli, bay, curry leaves)

Photo: Bell’alimento

Spicy Shrimp Bites
From Bell’alimento

Ingredients:
1 lb large shrimp – peeled, deveined with tails left on
1 can of pineapple chunks (you can use fresh if you prefer)
1 package of bacon
1.5 tbsp brown sugar
1/4 tsp cayenne pepper
1/4 tsp black pepper
toothpicks – wooden

Photo: Bell’alimento

Spaghetti alla Carbonara
From Bell’alimento

Ingredients:
1 package spaghetti
4 large cloves of fresh garlic -minced
2 tbsp extra virgin olive oil
1/2 package of pancetta OR bacon (cut into small pieces) – I use bacon because I find pancetta to be quite salty
2 large eggs -room temperature

kosher salt
1 1/2 cups freshly grated parmigiano reggiano cheese
freshly cracked black pepper
fresh parsley for garnish (optional)

Photo: Bell’alimento

Pepper Encrusted Steaks
From Bell’alimento

Ingredients:
Good quality Steaks – We used 2? Ribeyes that were 1 1/2 lbs each (oh yeah baby! No wimpy steaks here)
3 tbsp Fresh Ground Black Peppercorns
1 tbsp Caraway seeds
1 tbsp Sesame seeds
3 tbsp Canola Oil
kosher salt

Note: Save leftovers for tomorrow’s lunch.

Photo: Bell’alimento

Take 2 Dish: Steak & Provolone Sammies
From Bell’alimento

Ingredients:
Leftover Steak Slices from Pepper Encrusted Steak
Ciabatta Bread
Provolone Cheese Slices

Directions:
Take your Leftover Pepper Encrusted Steak & slice it thinly, place them onto sliced Ciabatta bread, add a slice of provolone & toast in the oven until cheese has melted. Add a little sauce if desired. I like Chimichurri sauce.

Photo: Bell’alimento

Asian Turkey Burger
From Bell’alimento

Ingredients:
1 package ground turkey
1 green onion – chopped
1 clove fresh garlic – minced
1? section of fresh ginger – minced
low sodium soy sauce – few shakes
Sister Schubert’s Dinner Yeast Rolls – cooked according to directions
Lettuce – to garnish
s/p

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Produce:
6 onions
1 shallot (or an additional onion)
2 carrots
1 rib celery
1 bunch of fresh Parsley
1 container of fresh Rosemary
1 container of fresh Sage
1 container of fresh Tarragon
1 container of fresh Basil
1 orange
1 lemon
6 zucchini
1 green bell pepper
1 bunch of green onions
1″ section of fresh ginger

Deli/Bakery:
1 loaf of Ciabatta Bread
1 package of sister shubert dinner yeast rolls

Meats/Seafood: (adjust the amount of meats for your family if necessary)
1 whole roasting chicken
9 pieces of chicken (thighs, wings, legs -any combination)
1 lb ground beef
2 lbs medium-large shrimp
2 packages of bacon
4-6 pork chops
2-4 Ribeye Steaks – 2″ thick
1 lb ground turkey

Dairy/Refridgerated/Freezer:
Pecorino Cheese
Parmiggiano Reggiano
1 small container of orange juice
1 brick of cream cheese
1 small package of Provolone Cheese Slices
1 bag of frozen peas

Canned/Box/Misc:
1 small bag of dried pinto beans
1 box Ditalini Pasta
2 large cans of whole peeled tomatoes
1 can olives (your choice)
1 small jar of capers
2 boxes of spaghetti
1 box of Arborio Rice
1 envelope saffron
1 can pineapple chunks
wasabi powder
vegetable masala

Pantry/Staples:
Vegetable Boullion Cube
Garlic
Extra Virgin Olive Oil
s/p
unsalted butter
brandy
chicken broth
potatoes
mayonaise
lettuce
soy sauce
canola oil
sesame seeds
caraway seeds
brown sugar
cayenne pepper
honey
flour
eggs
sandwich bread
nutmeg
bread crumbs
milk

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Photo: Madcap Cupcake

Sweet Potato-Apple-Ginger Muffins
From Domestic Affair.

These rustic, toothesome muffins will knock your socks off and, instead of using refined sugar, they are sweetened with maple syrup.

Ingredients:

whole spelt flour
oat or spelt bran
baking soda
sea salt
sweet potato
apple
fresh ginger root
pumpkin or sunflower seeds
maple syrup
non-dairy milk
sunflower oil
apple cider vinegar

Photo: Madcap Cupcake

Balsamic Roasted Brussels Sprouts
from Domestic Affair

This filling, flavorful and nutritious dish is incredibly satisfying. It is wonderful served with roasted potatoes and seasonal veggies, along with your favorite grain (brown rice, bulgur, millet, quinoa, etc).

Ingredients:
Brussels sprouts
balsamic vinegar
olive oil
water
sea salt (or to taste)
ground black pepper

Madcap Cupcake

Cheeseless Grilled Cheese
From Domestic Affair

Simple, rustic, comfort food at its best.

Ingredients:
nutritional yeast
flour
salt
garlic
mustard powder
ground pepper
water
olive oil
non-dairy, non-GMO margarine
whole grain bread

Photo: Madcap Cupcake

Crispy Cajun Chickpea Cakes
From Vegan Dad

Add some zip to your step and your tastebuds with this deliciously spicy dish – chickpeas provide a healthy serving of protein that will keep you going.

Ingredients:
oil
onion
green pepper
celery
chickpeas
thyme
paprika
cayenne pepper
hot sauce
fresh parsley
flour
cornstarch
salt and pepper

Photo: Madcap Cupcake

Curried Potato Salad
From Vegan Dad

This dish is great enjoyed both warm and cold – and with no dairy or egg, it makes a tasty, safe takeaway lunch.

Ingredients:
potatoes
onion
garlic
oil
curry powder
chili powder
cumin
cinnamon
frozen or cooked fresh peas
salt
pepper
cilantro

Madcap Cupcake

Shiitake and Dandelion Greens Saute
From Domestic Affair

Serve over grain of your choice, or with soba noodles.

Ingredients:
olive oil
onion
garlic
fresh ginger (optional)
Shiitake mushrooms
dandelion greens (or kale or collard greens)
soy sauce (or sea salt)

Try this healthy, protein-packed alternative to pepperoni with fresh veggies on your favorite whole grain bread for a delicious sandwich – or put it on pizza.

Ingredients:
vital wheat gluten
nutritional yeast
salt
Spanish smoked paprika
black pepper
red pepper flakes
mustard seeds
fennel seeds
garlic powder
onion powder
cashew butter (or peanut butter or tahini)
water
ketchup (or tomato sauce)
Liquid Smoke
agave nectar (optional, if using tomato sauce vs. ketchup)

Photo: Madcape Cupcake

Roasted Spiced Cauliflower
From Domestic Affair

This cauliflower has kick! Serve with steamed vegetables, rice or grain of your choice.

Ingredients:
cauliflower
non-hydrogenated coconut oil OR grapeseed oil OR olive oil
garlic
garam masala
mustard seeds (yellow or black)
turmeric (optional)
sea salt

Photo: Madcap Cupcake

Sunny Summer Squash Soup
From FatFree Vegan Kitchen

Smooth, fragrant, easy and deliciously satisfying.

Ingredients:
onion
garlic
hot pepper
celery
gold potatoes
yellow squash (or young zucchini)
white pepper
vegetable broth
oregano
turmeric (optional)
nutritional yeast (optional)
tahini (optional)
salt (optional)
white pepper(optional)

Photo: Madcap Cupcake

Springtime Veggie Burgers
From Diet, Dessert, and Dogs

The stars of this burger are beans and nuts. You’ll have all the protein and healthy fats bases covered.

Ingredients:
beans (chickpeas, black beans, navy beans, kidney beans, or pinto beans)
mixed vegetables (e.g. carrot, celery, red pepper, tomato)
mall onion, cut into chunks
raw sunflower seeds
raw pumpkin seeds
fresh parsley or cilantro, chopped
Bragg$(Bs,(B tamari or soy sauce

Photo: Madcap Cupcake

Almost Instant Frozen Yogurt
From FatFree Vegan Kitchen

Heat and humidity are appetite killers – beat the heat and delight your tastebuds with this light, tangy and refreshing treat.

Ingredients:
soy yogurt
vanilla bean
frozen peaches or other fruit
apple juice concentrate
sugar – or stevia

Photo: Madcap Cupcake

Rustic Red Kale and White Bean Soup
From FatFree Vegan Kitchen

Kale is a nutritional star and it plays a leading role in this hearty soup.

Ingredients:
red kale (or green)
onion
celery
garlic
parsley, chopped
fresh basil (or frozen)
dried oregano
canned diced tomatoes
cannellini or other white beans
water
red pepper flakes
salt and pepper to taste

Madcap Cupcake

Sunflower Nutmeg Bread
From Domestic Affair

This hearty, delicious quick bread can be easily enjoyed either savory or – try it with hummus, nut butters, or jam.

Ingredients:
spelt flour
raw sunflower seeds
millet
amaranth (optional)
baking powder
baking soda
sea salt
nutmeg
applesauce
blackstrap molasses or maple syrup, or stevia powder (optional)
olive oil
apple cider vinegar
soy milk (or other non-dairy milk – almond, rice, oat or hemp)

Madcap Cupcake

Roasted Ratatouille
From Domestic Affair

This hearty and incredibly satisfying dish is born straight from the Farmers’ Market – or the produce section of your local grocery.

Ingredients:
zucchini
onions
eggplant
tomatoes (fresh or canned)
bell peppers
garlic
olive oil
basil (dried or fresh)
thyme (fresh or dry)
sea salt
ground pepper

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FRESH PRODUCE:

garlic cloves – 6 whole
onion – 8 medium to large
green pepper – 1
red pepper – 1 (optional – OR use leftover veggies from other dishes)
bell peppers – 2-3 (red, yellow, orange, or green)
celery – 2 bunch
carrots – 2 (optional – OR use leftover veggies from other dishes)
tomatoes – 3 medium to large (or 2 fresh + 1 14 oz can whole tomatoes)
fresh parsley – 2 bunch
fresh basil – 1 bunch (or equivalent frozen) (plus 1 additional bunch OR dry)
fresh thyme (optional – or use dry)
red kale – 1 bunch (or use any other green available)
sweet potato – 1 extra-large or 2 small
potatoes – 6-8 small, any type + 2 medium (yellow)
yellow squash – 1 1/2 pounds, small (or young zucchini)
zucchini – 1 medium or 2 small
eggplant – 1 medium to large
apple – 1
hot pepper – 1 small
fresh ginger root – a few inches
cauliflower – 1 head
Brussels sprouts – 25 ping pong ball-sized
frozen or fresh peas – 1 cup
frozen peaches or other fruit, unsweetened – 16 ounces
cilantro – or use parsley
Shiitake mushrooms – 1/2 lb, can use dried or fresh
dandelion greens – 1 large bunch (or kale or collard greens)

REFRIGERATED SECTION:

non-dairy, non-GMO margarine
soy milk (or other non-dairy milk – almond, rice, oat or hemp)
plain soy yogurt – 1/2 cup (single serving sized container is enough to serve 4)
apple juice concentrate

BAKERY:

whole grain bread (or your favorite – enough to make 2 sandwiches for everyone)

CANNED ITEMS:

diced tomatoes – 2 cans
chickpeas – 1 can
beans – 1 can of your choice (chickpeas, black beans, navy beans, kidney beans, or pinto beans)
cannellini beans – 1 can (or other white beans, e.g. navy)

MISCELLANEOUS ITEMS:

raw pumpkin seeds – 2 Tbsp + optional 1/2 cup (or use leftover sunflower seeds)
raw sunflower seeds – 1 + 1/4 cup (or 3/4 cup if not buying optional pumpkin seeds)
nutritional yeast (pick up 3/4 cup in bulk section or buy a full bag – great pantry staple)
vital wheat gluten (1 1/4 cup if buying from bulk section – great pantry staple)

PANTRY STAPLES:

all-purpose flour
whole spelt flour (a great alternative to whole wheat flour)
oat or spelt bran
baking soda
baking powder
cornstarch

cinnamon
vanilla bean
nutmeg

sea salt
black pepper
white pepper
cayenne pepper
mustard powder
oregano
thyme
paprika
smoked paprika
curry powder
chili powder
red pepper flakes
mustard seeds
garam masala
turmeric (optional)
fennel seeds
garlic powder
onion powder
cumin
dried basil
dried tarragon
ground flax seeds

brown rice (or long grain or your favorite)
millet
quinoa (optional – awesome)
amaranth (optional)
nut butter (cashew butter or peanut butter or tahini)

balsamic vinegar
apple cider vinegar
tamari soy sauce (or regular)
hot sauce
ketchup (or tomato sauce)
Liquid Smoke
maple syrup
agave nectar (optional)
vegetable broth
applesauce
blackstrap molasses (optional)
stevia powder (optional)

olive oil
sunflower oil
coconut oil (optional)
grapeseed oil (optional)

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