Meanwhile . . . Back at the Ranch

Huevos Rancheros for Two
The chickens are working overtime! With the first whispers of spring in the air . . . we have a dozen fresh eggs coming our way every few days. I put this quick and delicious dinner for two utilizing a number of leftovers (vegetarian chili and guacamole) and on-hand items. The only ingredient that took me down the block to the store was for a can of salsa ranchera (smokey, tangy, and a little sour), but your favorite salsa will do just fine. This is a great family-friendly meal because it's so easy to modify to suit different pallets and appetites. (I like my egg yolks bright and runny, Matt likes them cooked through. I'm full after a half portion - a single tortilla and egg. He needs the full order.) Spicy, mild, vegetarian, or meat . . . the sky is the limit! This batch was made for two hungry diners, but double or triple it with ease for larger groups.

Ingredients
- 4 small corn tortillas
- 1 Tbsp. vegetable oil
- 4 oz. shredded pepper jack cheese
- crème fraîche or sour cream
- 1 c. leftover chili (canned is fine, whatever you like)
- 1 small can salsa ranchera (I used Herdez)
- 1 green onion, thinly sliced
- 4 eggs
- salt and pepper
- guacamole, pickled jalapeño peppers, hot sauce for topping

Heat oven to 375˚ F. While oven is coming to temperature, heat vegetable oil in a small non-stick pan over medium-high heat. Cook tortillas one at a time - about 15 seconds per side- until they are softened slightly and brown bubbles appear. Drain tortillas on paper towel-lined plate and blot out excess oil.

Spray a 13x9" baking dish with cooking oil and begin assembly.

Set two tortillas side by side in the baking dish. Top each with half the chili. Spread each with about a tablespoonful of salsa ranchera, add a dollop of crème fraîche, and then sprinkle each with a quarter of the grated cheese. Top each with another tortilla. Spoon one more tablespoonful of salsa on top on the tortilla, sprinkle each with half of the remaining cheese, and then top each with half the green onions.

Bake in oven for about 20 minutes until the chili is heated through and the cheese is melted and slightly bubbly. In the last few minutes of cooking time, prepare eggs as desired - I suggest fried or poached.

Remove cooked tortillas from oven and plate. Dollop each with guacamole, additional crème fraîche, salsa, and other desired toppings. Add cooked eggs on top. Eat! Enjoy!

Back to School Night

Potato, Leek, Broccoli, and Cheese Soup with Ham and Cheese Melts
The holidays are over. January is here which brings an end to the parties, sleeping in, and general laziness associated with "winter break." The combination of cold weather and a busy work schedule makes me crave a quick, easy, and hot dinner when I get home. This is one of my absolute favorite mid-winter meals when it gets dark around 4 pm and all I want to do is cuddle up under a blanket.


Ingredients
- 1 lb. broccoli florets
- 2 medium sized Yukon gold potatoes, cut into 1" chunks
- 3 large leeks, trimmed, rinsed, and chopped
- 1 qt. chicken broth
- 4 c. shredded baby Swiss cheese, divided
- 1 c. heavy cream
- salt and pepper
- 1 tsp. paprika
- 3 oz. diced Canadian bacon
- 2 Tbsp, minced chives
- 1 ciabatta loaf, split lengthwise, then cut into 4 equal portions
- 1/3 c. mayonnaise
- 1 Tbsp. butter

In a large, heavy soup pot melt butter over medium high. Add leeks and sprinkle with salt and pepper. Cook over medium, stirring occasionally until the leeks become tender and fragrant. Add chicken broth and potatoes. Cover and bring to a boil. When the broth reaches a boil, reduce heat to medium-low and simmer for 15-20 minutes until the potatoes become soft.

While the potatoes are simmering, prepare the cheese toasts. In a medium bowl combine ham, mayonnaise, chives, and half of the shredded Swiss cheese. Stir to combine. Season with salt and pepper and the spread ham mixture in equal portions on sliced ciabatta bread. Arrange ciabatta slices on a foil-lined baking sheet. Bake in a 350˚ oven for about 15 minutes, until the cheese is melted and starts to bubble.

Once the potatoes are soft, add broccoli to the soup, sprinkle with salt and pepper, cover and simmer for an additional 8-10 minutes, until the broccoli is tender and bright green. Remove soup from heat and slowly stir in remaining shredded cheese and cream. Sprinkle with paprika and additional salt and pepper to taste. Serve with prepared ham and cheese toasts for dipping!

Lil' Devils

Kickin' Deviled Eggs with Curry
Deviled eggs are one of the best go-to appetizers out there. What can I say? People just love them. Vegetarian and gluten-issue-friendly, they get gobbled up in a snap. Angie offered to host our most recent dinner extravaganza and texted me: "Just bring an appetizer." Hmmm. Low on funds and in need of a grocery trip, I whipped up  a batch of these tasty little beauties with on-hand ingredients. I hope you enjoy this spicy twist on a beloved classic. They were gone in the blink of an eye. I used a half dozen eggs for this batch, but the recipe is easily doubled to feed a bigger crowd.



Ingredients
- 6 large eggs
- 1 Tbsp. curry powder
- 2 tsp. Sriracha hot sauce
- 1 tsp. white Balsamic vinegar
- 1 Tbsp. minced shallot
- 1 Tbsp. minced fresh cilantro
- 3 Tbsp. minced fresh Italian parsley, divided
- 1/2 tsp. red pepper flakes
- salt and pepper
- 2-4 Tbsp. mayonnaise

Bring a medium pot of water to a rolling boil. Add eggs, cover, and boil for 10-12 minutes until eggs are cooked through. Drain hot water and rise with cold water to bring temperature down so that you may work with eggs. Allow the cooked eggs to rest in cool water for 10-15 minutes before handling.

Gentle peel eggs by rolling on the counter top to break shells. Remove and discard shells, reserving cooking eggs. When eggs are peeled, slice in half lengthwise. Pop out the yolks into a medium bowl and reserve cooked whites on a serving tray.

Carefully mash up egg yolks in medium bowl with the tines of a fork. When they are broken up add vinegar, Sriracha, cilantro, 2 Tbsp. of minced Italian parsley, curry powder, pepper flakes, and 2 Tbsp. of mayonnaise. Mix thoroughly with a fork and then season with salt and pepper to taste. If the mixture is dry, add more mayonnaise by the tablespoonful until it is at the right consistency, moist, but not runny.

Using a teaspoon, carefully fill each sliced egg half with a small dollop of filling. The filling should be evenly distributed amongst the 12 egg halves. Carefully garnish each with a small pinch of the remaining Italian parsley. Refrigerate until you serve. Yum! People go crazy for these things!

Curry on Home

Curry and Kale Soup with Potatoes and Lamb Meatballs
Soup is one of my favorite meals, not just because of its simplicity and versatility, but practically speaking, it's just a great way to put a twist on leftovers and use whatever is sitting in the crisper or pantry the day before I'm due for a grocery trip. The veggies in this yummy and spicy soup were what I happened to have, but it would be great with any number of produce choices (zucchini, leeks, or arugula certainly come to mind). Try it tonight for a quick and satisfying dinner.

Ingredients
- 1/2 lb. ground lamb
- 1 egg
- 2 Tbsp. dried bread crumbs
- 2 tsp. red pepper flakes, divided
- 2 tsp. Worcestershire sauce
- 1 tsp. ground cumin
- 2 Tbsp. grated Parmesan cheese 
- fresh Italian parsley
- 2 shallots, one grated, and one minced
- garlic powder
- olive oil for frying
- 1Tbsp. dry cooking sherry
- 2 carrots, grated and diced
- 2 pieces celery, grated and diced
- 1 tomato, seeded and diced
- 4 c. chopped kale
- salt and pepper
- 1 Tbsp. curry powder
- 1 tsp. smoked paprika
- 1 qt. chicken broth
- Parmesan cheese rind
- crumbled feta cheese

In a small bowl, combine ground lamb, bread crumbs, egg, grated Parmesan cheese, grated shallot, Worcestershire sauce, 1 tsp. red pepper flakes, 1 tsp. garlic powder, ground cumin, and 2 Tbsp. minced Italian parsley. Sprinkle with salt and pepper. Using fingers, combine mixture until ingredients are thoroughly integrated, but not over-worked. Carefully roll portions of the lamb mixture into 1 1/2" balls in the palm of your hand, set aside. The mixture will make about 12 small lamb meatballs.


In a medium, heavy-bottomed sauce pan heat olive oil, about 1 Tbsp. per batch over medium high heat. Add 6-7 meatballs to the hot oil. Carefully brown the meatballs, turning the meat carefully with a pair of tongs. When all sides have a nice brown crust, remove from heat. Cook the rest of the meatballs, adding more oil when necessary. The meatballs only need to be browned, they will cook through completely in the hot broth.

After you have removed the meatballs from the pan, add minced shallot and cook over medium, using a wooden spoon to scrape the brown bits from the bottom of the pan. After 2-3 minutes when the shallot has begun to soften, add carrots and celery. Sprinkle with salt and pepper and cook, stirring frequently, for about 5 minutes until vegetables have softened. Add cooking sherry to pan with diced tomato, curry powder, paprika, 1 tsp. pepper flakes, and 1 tsp. garlic powder. Stir frequently until most of the liquid has cooked off. Add chicken broth, Parmesan rind, and potatoes and bring heat to high. Bring mixture to a boil, cover, lower heat, and simmer for 10 minutes. 

Remove cover and add browned meatballs to mixture. Re-cover pot and simmer and additional 5 minutes. Remove cover and add chopped kale and 2 Tbsp. minced Italian parsley, stirring with a wooden spoon to combine. Cook with kale over medium for about 5 minutes, until it becomes bright green. Remove soup from heat and season to taste with additional salt and pepper. Serve soup with a crumble of fresh feta on top. Yummy stuff!

An Egg-ceptional Food

Baked Eggs With Roasted Vegetables, Tomato Sauce, and Garbanzo Beans
I have a fondness for eggs . . . and not just because my sweetie and I have taken to raising chickens. This miracle food is the unsung hero of a number of beloved desserts, the heart of any good brunch menu, and simply darn tasty. This is a wonderfully simple and quick vegetarian dish with a spicy kick and plenty of delicious veggies. It's protein-packed and filling without being overly heavy. Awesome served with slices of flat bread or chips, you're going to love this for breakfast, lunch, or dinner.

Ingredients
- 2 c. mixed roasted vegetables (for this recipe I used a mixture of red pepper, onion, and eggplant, left over from my Grilled Lamb Burgers with Roasted Veggies and Flat Bread)
- 1 28 oz. can diced tomatoes in their juices
- 1 14.5 oz. can garbanzo beans, drained and rinsed
- salt and pepper
- 1 Tbsp. olive oil
- 1 Tbsp. curry powder
- 2 tsp. ground cumin
- 1 tsp. garlic powder
- 1 tsp. red pepper flakes
- 2 tsp. smoked paprika
- 1 Tbsp. cooking sherry
- 3 cloves minced garlic
- 1 jalapeño pepper, seeded and diced
- 4-6 large high-quality eggs
- prepared tzatziki sauce
- crumbled feta cheese
- minced fresh Italian parsley
- flat bread, pita chips, tortilla chips, or potato chips for serving

Preheat oven to 350˚F. Heat olive oil in a large, heavy, oven-proof skillet over medium. Add minced garlic and jalapeño pepper and cook, stirring frequently for 1-2 minutes until the pepper begins to soften and the garlic becomes fragrant. Add cooking sherry and continue to stir until most of the liquid has cooked off, about 3 minutes.

Add tomatoes, beans, roasted veggies, paprika, cumin, curry, pepper flakes, and garlic powder to skillet. Sprinkle with salt and pepper and stir to combine ingredients. Bring to a boil over high heat, then reduce the head to medium low and simmer for about 15 minutes, until the tomatoes have softened and the mixture has thickened. 

Sprinkle crumbed feta cheese over the mixture with a couple of tablespoons of minced fresh parsley. With a wooden spoon, make wells, evenly spaced apart, in the tomato mixture and  crack an egg into each well. Take care not to crack the yolks. Sprinkle each egg with a little salt and pepper and transfer the skillet into the hot oven. 

Allow skillet to bake in oven long enough for the whites of the eggs to set, but the yolks should still be a bit runny. This will take about 8-12 minutes. 


Remove skillet from oven and sprinkle mixture with additional fresh Italian parsley. Divide up contents of skillet (1-2 eggs per person) and serve with a dollop of tzatziki sauce and chips or flat bread for dipping.

Getting Fresh With You

Fabulously Fast Summer Pasta
There is just so much good produce at my disposal right now! The tomatoes are red and ripe, the arugula is perfectly crisp and peppery, and the garlic is fragrantly sweet. During these warmer months I love abandoning my beloved cheesy-creamy sauces for fresher, lighter ingredients in my pastas. This extremely quick and easy dinner was put together using the bright and fresh ingredients from the co-op. It comes together in a snap and is a tasty way to make the most of summer's bounty.

Ingredients
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 12 oz. small-shaped pasta
- 2 c. fresh arugula
- 4 slices, thick cut bacon, diced
- 1 Tbsp. olive oil
- juice from 1 lemon
- 8 large fresh basil leaves, sliced into thin strips
- 1 tsp. sugar
- 2 Tbsp. cooking sherry
- salt and pepper
- 3 oz. crumbled feta cheese

Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook to al dente, about 7-8 minutes. Drain, reserving about a cup of the pasta cooking water, and set aside. While waiting for the water to boil, make the quick tomato sauce.

Place bacon in a large skillet and cook over medium high until it becomes slightly brown and has rendered most of its fatty goodness. Using a slotted spoon, remove bacon from pan and place on a paper towel-lined plate to drain. Reserve about a tablespoonful of bacon fat in the pan. Add olive oil and heat to medium high.

Add garlic to pan and stir for about 30 seconds until it becomes sweet and fragrant. Add cooking sherry to hot skillet to de-glaze the pan. Stir vigorously, scraping brown bits from the bottom. Add halved tomatoes and lemon juice to the skillet and turn heat down to medium. Stir occasionally until the tomatoes begin to wither and soften. Sprinkle with salt, pepper, and sugar. Cook for about 5-7 minutes until the tomatoes have burst.

Add cooked pasta, arugula, basil, and pasta water to the tomato mixture. Toss together and heat over medium high for about 1-2 minutes until ingredients are thoroughly cooked through and hot. Transfer cooked pasta to a large serving bowl and sprinkle with cooked bacon and crumbled feta cheese. Toss to combine thoroughly. Eat!
 

Spice Girl

Jerk-Style Salmon with Mango Dressed Quinoa and Avocado Salad
I can never seem to get enough spice on my plate! Whether it's the peppery bite of Tabasco in my guacamole or the slow-burn of Sriracha in my udon noodle soup, I love the flavorful dimension spice adds to any meal! On these increasingly hot evenings, I find a healthy dose of spice is the perfect palate-pleasing way to beat the heat. The sweet, smoky blend of Jamaican Jerk-style seasoning makes a great dry-rub for salmon and paired with this fruit-infused quinoa, this is a fantastic dinner time treat. (For a vegan alternative, serve the quinoa salad with tofu or other animal-free protein for a complete meal.)

Ingredients
- 1 lb. salmon fillets with skin  
- 1 c. uncooked quinoa
- salt and pepper
- 1 tsp. ground cinnamon
- 1 Tbsp. cumin
- 1 tsp. curry powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. chili powder
- 1 tsp. all spice
- 3 Tbsp. grape seed or vegetable oil
- 1 bunch green onions, trimmed and chopped
- 1 14.5 oz. can black beans, drained and rinsed
- 1/2 mango, diced
- 1 tsp. Tabasco or other hot sauce
- 2 Tbsp. minced cilantro, divided
- 3 Tbsp. white balsamic vinegar
- juice from 1 lime
- 2 Tbsp. olive oil
- 2 cloves garlic, minced
- 1 jalapeño pepper, trimmed and finely diced
- 1 avocado, peeled and diced

In a medium saucepan combine 1 c. quinoa with 2 c. of water and 1 tsp. salt. Bring to a boil over high, cover, and lower heat. Simmer for about 20 minutes until the quinoa has soaked in all the water. When it is cooked, remove from heat and transfer to a medium bowl to cool.

While the quinoa is cooking, prepare the other ingredients. In a small bowl, mix together all spice, curry, chili powder, cumin, cinnamon, cayenne pepper, and 1 tsp. of salt. Sprinkle salmon fillets with salt and pepper then evenly coat all sides of each fillet with spice rub. Allow fillets to sit with spices for about 10 minutes before cooking.

To make the mango dressing place diced mango, vinegar, 1 Tbsp. cilantro, minced garlic, lime juice, Tobasco, and a sprinkle of salt into the bowl of a blender. Puree until smooth. Add olive oil and blend again to combine all ingredients into a creamy consistency. Season to tasted to additional salt and pepper. Set aside.

After the quinoa has cooled slightly add green onions, diced jalapeño pepper, remaining cilantro, and black beans. Stir ingredients to combine. Add avocado and gently mix together. Pour half the dressing onto the salad, mix, then pour the other half and mix a second time so that the ingredients are well incorporated. Set aside to serve at room temperature topped with salmon.

Heat grape seed or vegetable oil over medium high in a large, heavy skillet (cast iron works great for this). Add salmon pieces to hot oil skin side down and sear 2-3 minutes so that a crispy brown layer forms. Turn over fillets and cook the skin side until it begins to brown (2-3 minutes).

Using a spatula or a wooden spoon, break up salmon fillets into bite-sized chunks and spread through the heated pan so that it cooks through, 1-2 minutes. Sprinkle salmon lightly with salt and pepper. Serve portions of salmon over the prepared quinoa salad. This meal serves 4-6.

Modest May

Figgy Salmon with Sesame Avocado and Garbanzo Bean Salad

Along with the return of open-toed shoes and long, sunny days, May means produce sections full of bright leafy greens. I rejoice in this time of year and all the tasty salads I can come up with. A stroll to the neighborhood co-op led me to a cheerfully green bundle of peppery watercress and a crisp bunch of scallions. I came up with the avocado salad as a compliment to a quick and easy glazed salmon recipe, but I also recommend it as an alternative to the same ol' guacamole dip. I think your pallet will be pleased!

Ingredients

- 2 ripe avocados, peeled and diced

- 1 14.5 oz. can garbanzo beans, drained and rinsed

- 1/2 c. roughly chopped watercress

- 2 Tbsp. minced fresh cilantro

- 1 medium cucumber, peeled, seeded, and diced

- 4 scallions, trimmed and roughly chopped

- 2 jalapeño peppers, seeded and finely diced

- juice from 1 lemon

- 1 Tbsp. rice wine vinegar

- 3 Tbsp. grape seed oil, divided

- 1 Tbsp. sesame oil

- 2 tsp. Sriracha

- salt and pepper

- 2 Tbsp. soy sauce, divided

- 2 cloves grated fresh garlic

- 1 Tbsp. sesame seeds

- 4 6-7 oz. salmon fillets

- 2 Tbsp. fig butter

- 2 Tbsp. Dijon mustard

SESAME AVOCADO AND GARBANZO BEAN SALAD

In a small dish whisk together lemon juice, rice wine vinegar, 1 Tbsp. grape seed oil, sesame oil, 1 Tbsp. soy sauce, Sriracha, garlic, 1 tsp. salt, and a few grinds of fresh pepper. Set aside. In a medium bowl toss together cucumber, jalapeño peppers, scallions, garbanzo beans, watercress, and cilantro. Carefully add diced avocado and gently combine. Drizzle vegetable and bean mixture with dressing and toss thoroughly. Sprinkle with sesame seeds and season with additional salt and pepper to taste. Set salad aside while you make the figgy salmon.

FIGGY SALMON

Preheat oven to 350˚F and line a glass baking dish with foil. Spritz lightly with cooking spray and set aside. In a small bowl, whisk together fig butter, Dijon mustard, and remaining soy sauce. Season both sides of each fillet with salt and pepper. Heat remaining 2 Tbsp. of grape seed oil in a large, heavy skillet over high. Add fillets to skillet and sear, about 2 minutes per side. Transfer salmon fillets to prepared baking dish and brush tops with fig butter mixture. Bake in oven for about 10 minutes until the salmon is cooked through. Serve with salad! A great spring time dinner you'll love!

Soba Into You!

Soba Noodle Soup With Salmon

It seems as if wet, cold winter is hanging on forever around here. We keep getting glimpses of spring- colorful crocuses peeking through the mud, the occasional sunny afternoon, and longer days! But then . . . WHAM! Snow! Grey skies! And rain, rain, rain! Soup season is certainly not over in Oregon, but I'm no longer craving winter's heavy, creamy concoctions. Tonight, with spring-time hopefulness, I opted for something much lighter and came up with this fast and tasty soba noodle soup. Full of springy veggies and heart-healthy salmon it's perfect for these transitional days as we move into warmer weather (even if winter isn't quite ready to let go.)

Ingredients

- 1 qt. chicken or vegetable broth

- 2 small bunches of baby bok choy, trimmed and sliced

- 1 bunch scallions, ends trimmed and chopped into 1/2" pieces

- 1 carrot, peeled and slices into thin disks

- 1/2 c. frozen peas, thawed

- 2 cloves garlic, grated

- 1 tsp. grated ginger

- 9 oz. soba noodles

- 1/4 c. sake

- 1/4 c. soy sauce

- 2 tsp. sugar

- 2 tsp salt

- fresh ground pepper

- 1 6-7 oz. salmon fillet, diced into 1" chunks

- 4 poached eggs

- Sriracha hot sauce to taste for serving

In a medium sauce pan, bring broth to a boil with garlic, ginger, soy sauce, sake, sugar, salt, and a few grinds of pepper.  Add peas, scallions, carrot, and bok choy, reduce heat and simmer for about 10 minutes for vegetables to cook and soften. While the vegetables are cooking, bring a small pan of water to a boil and poach begin to poach eggs so that the whites are cooked, but the yolk is still runny.

Add soba noodles to the boiling vegetables and cook about 1-2 minutes until they are softened. Add salmon chunks and cook an additional 1-2 minutes until cooked through. To serve, divide soup among four bowls and top each with a poached egg and a drizzle of Sriracha if desired. Yum!

To a Crisp

Crispy Caesar Salmon Fillets with Roasted Potatoes and Broccoli
Several clever uses of leftover homemade Caesar dressing and I was still facing a usable amount at the bottom of the jar. Going over the ingredients in my head (garlic, lemon, anchovies, Dijon mustard) it occurred to me it could be perfectly paired with a couple of thick, fresh salmon fillets. I rounded out this quick meal for two (easily doubled for the whole family) with roasted broccoli and potatoes. It's a great no-fuss weeknight dinner. Ready in less than 30 minutes- exactly what I wanted after a long day at work.

Ingredients

- 2 6-7 oz. salmon fillets

- 2 Tbsp. prepared Caesar dressing

- 1/4 c. dried breadcrumbs

- salt and pepper

- 8 oz. broccoli florets

- 3 little potatoes with waxy flesh (Yukon Gold, rose, purple, whatever), halved and quartered

- 2 Tbsp. olive oil

- lemon pepper

- garlic salt

- 2 Tbsp. vegetable or grape seed oil

Heat the oven to 425˚ F. Line a heavy rimmed baking sheet with foil and spray lightly with cooking spray. In a medium bowl, toss the quartered potatoes and broccoli florets with olive oil. Arrange in a single layer on the baking sheet. Sprinkle potatoes and broccoli with a few grinds of lemon pepper and some garlic salt. Place in the oven and roast until the vegetables are soft and begin to brown (20-25 minutes or so). 

While the vegetables are roasting, prepare the salmon. Blot the salmon fillets with a paper towel to get rid of any excess moisture. Sprinkle both sides of the salmon with salt and pepper then brush all over with the Caesar dressing. Dredge the salmon fillets in the dried breadcrumbs and set aside. Heat the vegetable oil or grape seed oil in a heavy, ovenproof skillet (a cast iron skillet works great). Once the oil is hot, place the breaded fillets in the hot oil and cook until the outside begins to turn brown and crispy (about 3 minutes per side). Place the skillet in the oven in the rack below the roasting vegetables and cook an additional 5-8 minutes until the salmon is cooked through. Remove salmon and vegetables from oven and divide amongst two plates. Serve it up!

In Minutes Flat

Super Fast Greek Chicken Flat Bread Paninis
I must say . . . I have a crush on my panini press. Some sort of leftover meat, a random assortment of condiments, cheese and like magic . . . a hot delicious dinner! Flat bread is a staple in our house for everything from falaffle to fantastic and quick mini pizzas! This time around, I decided to fold it over and grill it panini style. Some leftover homemade Caesar dressing, roasted peppers, and oregano added a flavorful punch to this quick and easy dinner. This recipe makes enough for four flat bread paninis- plenty to share!

Ingredients

- 4 pieces of flat bread

- 1 cooked chicken breast, diced

- 3 Tbsp. prepared Caesar dressing

- 1/4 c. kalamata olives, halved

- 1 roasted red bell pepper

- 4 marinated artichoke hearts, roughly chopped

- 4 slices provolone cheese

- 1 tsp. dried oregano

- 1/4 c. crumbled feta cheese

  

Heat panini press to high. In a small bowl, toss chopped chicken breast with Caesar dressing. Set out flat bread pieces and top each with one slice of provolone cheese. Divide chicken, bell pepper, artichoke hearts, and chopped olives amongst paninis and mound ingredients on top of the provolone slices. Sprinkle each panini with a little dried oregano and crumbled feta cheese. Fold each panini in half and place on heated panini press.

Cook paninis on the press for about 5-8 minute until the flat bread becomes toasty and the cheese melts. So quick and easy- it's a great week night family dinner with a little tomato soup or tzatziki sauce for dipping.

Alpha and Omega . . . 3 That Is

Thai Noodle Salad with Chili Glazed Salmon
The numerous benefits of Omega-3 fatty acids are no secret. Research suggests a diet rich in these "good fats" improves brain function, cardiovascular health, and can reduce pain and inflammation. One of my absolute favorite (and most delicious) sources for this miracle fat is salmon- pink, tender, and flavorful salmon. Eating my doctor-recommended two servings of fish per week is no problem. Especially when the "prescription" is so tasty. But even more that that, I always just feel good when I eat salmon for dinner. This may have to do with the healthy brain benefits of Omega-3s, but I'll just say it's a "good mood food." I put together this quick "Thai" noodle salad as a new spin on an old favorite. This is a great dinner for two- double it for the whole family and everyone can enjoy the benefits of Omega-3-induced euphoria.

Ingredients

- 2 6-7 oz. salmon fillets

- 1 avocado, pitted, halved, and sliced

- 8 oz. udon noodles

- 1 carrot

- 1 medium sized cucumner

- juice from 1 lime

- 2 Tbsp. fish sauce

- 1 tsp. red pepper flakes

- 1 Tbsp. Sriracha hot sauce

- 2 Tbsp. rice vinegar

- 4 Tbsp. grape seed or vegetable oil, divided

- 2 Tbsp. chili pepper jam

- 3 Tbsp. fresh cilantro, minced and divided

- 1 large clove of garlic, finely grated

- salt and pepper

- 3 green onions, trimmed and chopped

Preheat oven to 350˚ F. Boil a large pot of water on the stove. While waiting for the water to boil, make the dressing. In a small bowl whisk together lime juice, fish sauce, vinegar, pepper flakes, hot sauce, 2 Tbsp. of the oil, garlic, and 2 Tbsp. of cilantro. Peel the outer green layer from the cucumber and then using the vegetable peeler slice thin ribbons lengthwise into the bowl of dressing. Do the same with the carrot. Add the sliced green onion to the bowl and toss the ingredients together. Set aside. After the water has boiled, cook the udon noodles according to package directions (likely 3-4 minutes). Drain and rinse with cold water. Toss noodles together with the carrot and cucumber mixture.

Heat remaining 2 Tbsp. of oil in a large, heavy skillet over high heat. Season salmon fillets on both sides with salt and pepper. Cook in heated oil 3-4 minutes per side until a golden brown crust appears. Place skillet in the oven and cook the salmon an additional 4-5 minutes until it is cooked through. Remove salmon from oven and brush each fillet with a tablespoon of the chili pepper jam. Divide noodle salad among two plates. Garnish with avocado slices and top each with a salmon fillet. Sprinkle each dinner with remaining cilantro. I think you're going to enjoy this fast (and healthy break) from hot and heavy winter soups and stews!

Faux-Pho

Fast and Furious Pho Noodle Soup
This is one of the quickest and most satisfying soups I've made in a while. Something about steamy, brothy soups are hitting the spot for me right now. The abrupt change in weather to something decidedly "autumn" in tone definitely has something to do with it.  I had quite a bit of homemade broth remaining from a previous soup recipe as well as one lonely pork chop sitting in the fridge. This seemed like the perfect dinner to satisfy my appetite for soup during a time of year when I need to be warmed from the inside out. I served it with a little Sriracha hot sauce for an extra kick.

Ingredients
- 1 1" thick boneless pork chop
- 8 c. chicken broth
- 2 Tbsp. olive oil
- 1 c. shredded carrots
- 1 bunch scallions, trimmed and sliced into 1" pieces
- 4 Tbsp. soy sauce, divided
- 1 tsp. fresh grated ginger 
- 1 tsp. grated garlic
- 1 5 oz. package udon noodles
- salt and pepper to taste

In a large stock pot, bring chicken broth to a boil. While waiting for the broth to boil, season pork chop with a sprinkle of salt and pepper and cut across the grain into thin slices, about 1/8" thick. Place slices of pork in a small bowl and toss together with 2 Tbsp. of soy sauce and olive oil. Allow meat to sit and soak while waiting for the broth to come to a rolling boil.

Meanwhile, season the broth with grated ginger, garlic, and remaining soy sauce. Once it is boiling add scallions, carrots, udon noodles, and sliced pork with marinade. Boil for about 4-5 minutes until noodles soften and pork is cooked through. Remove from heat and ladle into bowls. Season to taste with additional salt and pepper if desired.

That's it! So easy and fast! It's fun to eat with chop sticks and then just drink the savory, delicious broth down. You can easily make this recipe with thin sliced beef or chicken!

Sizzling September

Spinach Salad with Lemony-Peppery Chicken
Summer is not going down without a fight around here. After a rather mild and pleasant few dry months we were teased with a very Fall-like few days of chilly evenings. I thought it was about time to pull out my sweaters and stock pots of the long, wet months ahead . . . then BAM! This Labor Day weekend temperatures shot up into the high 90s and although my heart was turning towards concocting hearty soups and casseroles, my sweaty body tells me, "No, it's still salad weather." Very well, this quick spinach salad with grilled chicken breast is perfectly light meal for two to enjoy with your sweetie and a crisp glass of white wine during these remaining warm summer nights!

Ingredients
- 1 chicken breast, sliced in half down the center to create two thin fillets, then cut into four strips
- 5 oz. baby spinach leaves, rinsed and patted dry
- 1 avocado, peeled, pitted and sliced
- 1 Fuji apple, cored and sliced
- 2 Tbsp. chopped walnuts
- 1/4 c. crumbled Feta cheese
- 1/4 c. dried cherries
- juice from 1 lemon
- 1 large garlic clove, minced
- 1 Tbsp. honey
- 1 shallot, minced
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. olive oil, divided
- salt and pepper to taste
- lemon pepper 


LEMONY-PEPPERY CHICKEN BREASTS
In a small bowl, whisk together minced garlic, lemon juice, and 1 Tbsp. olive oil. Set aside. Lay out filleted chicken breast pieces in a shallow bowl and sprinkle both sides with salt and a generous amount of lemon pepper. Pour lemon mixture over chicken breasts, cover with plastic wrap, and marinate in refrigerator for at least 30 minutes.

After the chicken has marinated, heat the grill to high and cook chicken pieces for 4-5 minutes per side until grill marks appear. The chicken will cook quickly because it's sliced so thin. While chicken pieces are grilling, prepare the salad dressing and salad.

TANGY SHALLOT DRESSING
In a small bowl, whisk together shallots, honey, apple cider vinegar, and a sprinkle of salt and pepper until the honey has dissolved. Whisk in the remaining tablespoon of olive oil. Assemble two salads with spinach, apple sliced, dried cherries, avocado, apple slices, and walnuts. Divide dressing evenly among each salad. Sprinkle with crumbled Feta cheese then lay two cooked chicken breast pieces across each salad. Eat up! Fast, easy, and delicious!