Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!

Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Garlic-Parmesan Hasselback Zucchini

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

1. Preheat the oven to 425F
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. 
4. Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut. 
5. Brush the oil mixture over the top.
6. Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
7. Divide zucchini in half and serve.

Enjoy!

Beef & Mashed Potato Bowls

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

1. Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. 
2. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain. 
3. Add the butter to the pan over low heat to melt.
4. Rice the potatoes into the pan, add the buttermilk and mash to combine. 
5. Season to taste with salt, pepper and the chives; Keep warm.
6. Heat the olive oil in a skillet over medium heat. 
7. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. 
8. Move the vegetables to one side of the pan and add the beef to the empty side. 
9. Cook over breaking up the meat until no longer pink,  about 4 minutes; Stir to combine the beef and vegetables. 
10. Add the ketchup and Worcestershire sauce; cook 1 minute. 
11. Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
12. Season to taste with salt and pepper
13. Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. 
14. Top with the beef and more scallions.

Enjoy!

Bok Choy with Mushroom in Oyster Sauce

Bok Choy with Mushrooms in Oyster Sauce

adapted from Wegmans.com

This vibrant dish features tender-crisp bok choy and a savory medley of wild mushrooms all brought together by a rich, umami-packed oyster sauce. The stalks of the bok choy provide a refreshing crunch, while the leaves become delicate and silky after being lightly blanched.

Makes 2 servings

3 oz. bok choy, chopped or 1 baby bok choy sliced in half longitudinally
2 tsp.garlic flavored olive oil, divided 
1 oz sliced mixed wild mushrooms, washed

1 oz. water chestnuts, sliced

1/4 tsp toasted sesame oil,
21/2 tsp. Homemade chicken stock or canned broth

1 Tbsp. oyster sauce

1. Bring a pot of salted water to a boil
2. Add the bok choy and blanch for 2 minutes.
3. Transfer to an ice bath and set aside.
4. Heat skillet containing 1 tsp. oil until shimmering; Add mushrooms and cook, stirring occasionally, 3 min. 
5. Add the remaining olive oil and water chestnuts; Cook, stirring, about 15 sec. 
6. Add broth and oyster sauce; Stir to combine and cook 2 min. 
7. Add sesame oil and bok choy; Stir to combine and cook 1-2 minutes to heat through.
8. Top with the cashews and scallions prior to serving.

Enjoy!

Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!