Mtdl

One-Pan Creamy Orecchiette Pasta

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Your entire pasta dish made in one pan. I'm talking chicken sausages, spinach and peas swimming with cute little orecchiette pasta in a creamy sauce.

1 tablespoon olive oil
12 ounces Italian Chicken Sausages
1 large shallot (halved and sliced thin)
3 cloves garlic (minced)
2 cups orecchiette pasta
1 quart low-sodium chicken broth
2 large handfuls baby spinach
1 cup frozen peas
1/3 cup freshly grated Parmesan cheese (plus more for serving)
2 tablespoons heavy cream
kosher salt (to taste)
freshly ground black pepper (to taste)
fresh basil (for serving)

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Cauliflower Tabbouleh

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Bulgur wheat is replaced by cauliflower crumbles for a grain free version of tabbouleh.

1 cauliflower (cut into small florets)
3 bunch parsley
1 bunch mint leaves (about a cup)
3 roma tomatoes (seeded and finely diced)
1 bunch green onions (finely chopped)
1 medium english cucumber (seeded and finely diced)
1 clove garlic
6 tablespoons lemon juice (freshly squeezed )
6 tablespoons olive oil
kosher salt (to taste)
freshly ground black pepper (to taste)

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Strawberry and Goat Cheese Salad with Crispy Fried Quinoa

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A gorgeous spring salad! Strawberries, goat cheese, marcona almonds and crispy pan-fried quinoa is drizzled by a not even, 5-minute champagne vinaigrette!

1/4 cup quinoa
1/2 cup water
avocado oil (or oil for high-temperature pan frying)
1 pinch kosher salt
1/4 cup champagne vinegar
1/4 cup olive oil
kosher salt (to taste)
freshly ground black pepper
1 large head romaine lettuce (chopped)
3/4 pound strawberries (hulled and cut in half)
1/2 cup marcona almonds
2 ounces goat cheese ((from a log), crumbled with a fork)

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Grilled Radicchio, Bell Pepper + Olive Panzanella

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An assortment of grilled veggies tossed with sweet, ripe campari tomatoes, briny olives and hand-torn, toasted ciabatta pieces and a killer tomato vinaigrette drizzled over top.

1 pound campari tomatoes (quartered)
Kosher salt
1 large orange bell pepper
2 heads radicchio (quartered keeping the stem in tact)
20 ounces ciabatta bread (torn into bite-size chunks)
olive oil spray
1 teaspoon dijon mustard
½ clove garlic (grated)
1 pinch sugar
extra light olive oil
1 pinch black pepper
1 cup black olives (pitted and halved)
1 handful basil leaves
½ cup pine nuts (pan toasted)

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Whole Wheat Spaghetti with Zucchini + Spinach Almond Pesto Sauce

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This wholewheat spaghetti with zucchini and spinach almond pesto sauce is wholesome and delicious! With few ingredients like baby spinach, garlic, shallots and toasted almonds tossed with whole wheat pasta and thin ribbons of zucchini - so easy. Serve with garlic toast and you've got yourself one tasty meatless meal!

1/3 cup blanched almonds (I used marcona almonds)
1 pound whole wheat pasta
4 tablespoons unsalted butter
3 cloves garlic (thinly sliced)
1 medium shallot (sliced into half moons)
kosher salt (to taste)
black pepper (to taste)
3 large handfuls baby spinach
2 small zucchinis (peeled with a julienne peeler)
1 pinch red pepper flakes (optional)
2 tablespoons freshly grated Parmesan cheese (plus more for serving)

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Shish Tawook (Lebanese Marinated Chicken Skewers)

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Bite-size pieces of both (boneless and skinless) chicken thighs and thin-cut chicken breasts marinated in fresh squeezed lemon juice, lots of garlic and a plethora of spices. Threaded onto wooden skewers and grilled, chicken tawook can be dunked into garlic dip or placed in warm pita bread and top with tomatoes, cucumber and onion for a sandwich or on top of a veggie-loaded salad.

1 pound boneless skinless chicken thighs (cut into large pieces)
1 pound boneless skinless, thin-cut chicken breasts, (cut into large pieces)
1 teaspoon kosher salt
1 teaspoon ground cardamom
3/4 teaspoon ground sumac
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 teaspoon ground clove
1/8 teaspoon freshly grated nutmeg
4 cloves garlic (grated)
1 large lemon (juiced)
2 tablespoons extra light olive oil (or other light flavorless oil)
10 to 12 wooden skewers (soaked for at least 1 or more hours in water)
minced parsley (for serving)

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Lebanese Garlic Sauce (Toum)

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An addictively potent and magical white garlic sauce. Use as a dip, spread or whisk into salad dressings. It's without a doubt delicious! yields 5 cups

2 teaspoons kosher salt
1 cup peeled garlic cloves (about four small to medium bulbs)
4 cups grapeseed oil (or vegetable or corn oil may be used)
1/2 cup freshly squeezed lemon juice (strained)

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Dehydrated Sriracha + Garlic Kale Chips

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Crispy, spicy and delicious kale chips made in the dehydrator!

1 bunch kale leaves (washed)
2 tablespoons nutritional yeast
1 tablespoon dried Sriracha
1/4 teaspoon garlic powder
1/2 teaspoon sugar
1½ teaspoons kosher salt
2 to 3 tablespoons olive oil

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Chicken Tawook Salad with Lemon Sumac Dressing

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My favorite way to eat chicken tawook is on top of a cool and crisp salad. The garlic sauce plus the lemon sumac dressing is the ultimate!

2 tablespoons lemon juice
1 tablespoon ground sumac
1/4 cup olive oil
kosher salt (to taste)
coarsely ground black pepper (to taste)
3 pocket-less pitas (cut into triangles)
olive oil spray
kosher salt
1 large romaine lettuce (chopped)
1 large head red leaf lettuce (chopped)
1 cup sliced purple cabbage
2 carrots (grated or julienned)
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 cup sliced red onion
1/2 english cucumber (sliced into half moons)
6 Campari tomatoes (sliced into wedges)
1 recipe shish tawook
1 cup lebanese garlic sauce (for serving)

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Grilled Red Snapper with Warm Fiesta Olive Topping

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Perfectly seasoned, grilled red snapper fillets get topped with a warm fiesta olive topping. Think garlic, burst cherry tomatoes, sweet corn and briny olives! Easy and delicious!

1 teaspoon olive oil
2 cloves fresh garlic (finely chopped)
½ cup diced red onion
1½ cups cherry tomato halves
1 (15 ounce) can black beans (rinsed and drained)
3/4 cup sweet yellow corn (thawed if frozen)
1 (5 ounce) jar Olives (fiesta olive if possible, drained and sliced in half)
½ teaspoon ground cumin
1 tablespoon minced fresh cilantro (plus more for serving)
kosher salt (to taste)
24 ounces red snapper fillets
kosher salt (to taste)
extra light olive oil
3 dashes cumin
3 dashes chili powder
3 dashes smoked paprika

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