burrata salad

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Burrata Salad from Jocelyn:

Arugula

Burrata

Cucumbers

Tomatoes

Baguette

Balsamic Glaze

Olive Oil

Salt

Pepper

Assemble and desired and serve.

 

spinach and artichoke pasta

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Spinach and Artichoke Pasta from Debbie:

1 Trader Joes Spinach and Artichoke Dip (in a box in freezer prepared foods area)

2 cups cherry tomatoes

6 cloves of diced garlic

1/4 cup olive oil

salt and pepper

3 T Italian Seasoning

1 pkg pasta - cooked according to directions

Rotisserie chicken, shredded

Parmesan cheese to top

Preheat oven to 350 degrees. Meanwhile, place everything in baking dish besides the parmesan, pasta and chicken and bake for 50 minutes.

Cook pasta according to directions on box.

Add shredded rotisserie chicken to baking dish in the last 10 minutes to warm it but not dry it out.

 When timer is done, mix the ingredients together and press down on any tomatoes that are still whole. Combine. Mix drained pasta into the baked sauce and toss. Top with parmesan cheese.

cranberry cilantro dip

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Cranberry Cilantro Dip from Erin:

12 ounces fresh cranberries

4-5 green onions, chopped

1/4 cup chopped fresh cilantro

1 jalapeño pepper, seeded and finely diced

1 cup sugar, more or less to taste

1/2 tsp ground cumin

2 T fresh lemon or lime juice

1/4 tsp salt

2 (8 ounces each) packages cream cheese, light or regular, softened

crackers for serving

Pulse the cranberries in a food processor or blender until coarsely chopped. Add the green onions, cilantro, jalapeño, sugar, cumin, lemon juice and salt and pulse until the ingredients are well combined and finely chopped. Transfer the mixture to a covered container and refrigerate for 4 hours (or up to overnight) so the flavors have time to meld and develop.

When ready to serve, spread the cream cheese in an even layer on a serving plate or 9 inch pie dish. Top with the cranberry - jalapeño mixture.

Refrigerate for up to an hour before serving. Serve with crackers.

gyros

 

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Gyros from Michelle:

Gyro meat  from Costco (lamb and beef), lightly brown the meat on both sides in a pan on the stove. One of the little pouches feeds my family of six.

Naan bread from Costco. Get it wet on both sides under running water. Then heat on an electric skillet or frying pan until not wet looking on the bottom, then flip and do the other side until no longer wet looking. (This step takes the naan to the next level)

Tzatziki - Sold at some stores, Trader Joes's has a good one. Or make your own. You could do ranch dressing or plain sour cream in a pinch.

1 cup Greek Yogurt or Sour Cream

1/2 cup grated cucumber with the water squeezed out in a towel

1-2 T olive oil

1 T lemon juice

1/2 to 1 clove garlic, pressed or minced

1 T fresh dill or 1 tsp dried dill

1/2 - 1 tsp coarse salt

Chopped cucumber and tomato

Optional: Chopped bell peppers and onions sautéed with olive oil and seasoned with salt and pepper or Cavender's All Purpose Greek Seasoning

Assemble ingredients onto naan and enjoy!

cinnamon monkey bread

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Cinnamon Monkey Bread from Beckie:

4 tubes (7.5 oz each) refrigerated buttermilk biscuits

1/2 cup sugar

2 tsp ground cinnamon

1/2 cup butter, melted

1/2 cup packed brown sugar

Preheat oven to 350 degrees. Cut each biscuit into 4 pieces; shape into balls. Combine sugar and cinnamon. Roll each ball in cinnamon and sugar. Arrange balls evenly in generously greased 9 or 10 inch fluted tube pan. Sprinkle with remaining cinnamon sugar. 

Combine butter and brown sugar; pour over the top. Place tube pan on baking sheet; bake until dough is golden brown and cooked through, 35-45 minutes. Cool for 5 minutes before inverting bread onto serving platter.

 

first watch a.m. super foods bowl

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First Watch A.M. Super Foods Bowl from Brittany:

1/2 cup black chia seeds

1 tsp kosher salt

2 cups coconut milk, canned

1/4 cup agave nectar

1 tsp vanilla extract

In a large mixing bowl, combine chia sees and salt. In a separate mixing bowl combine coconut milk, agave and vanilla extract and mix with a whisk until all ingredients are incorporated. Add liquid ingredients to dry mixture and combine with a whisk or fork until fully incorporated. Allow to sit on counter for about 15 minutes and stir again breaking up any clumps that may be forming. Transfer to airtight container and refrigerate at least 2 hours. 

To serve top with berries of choice, blackberry preserves and granola of choice.

*notes; I've had the best luck with the good & gather light unsweetened coconut milk from target. 

There will be some trial and error with consistency. If your coconut milk is pretty thick you probably need more liquid and less seeds. If its a thinner consistency the ratio should be correct.

I don't use the salt. 1 tsp tasted really salty to me and I used less and less until I liked it best w/o it.

I use a little under 1/4 cup of the agave. I like it a little less sweet.

I usually just eat it with the berries and granola and leave the preserves off, but its a fun twist from time to time.

asparagus cashew rice pilaf

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Asparagus Cashew Rice Pilaf from Sarah:
(recipe from Allrecipes)

1/4 cup butter

2 ounces uncooked spaghetti, broken

1/4 cup minced onion

1/2 tsp minced garlic

1 1/4 cup uncooked jasmine rice

2 1/4 cups vegetable broth

salt and pepper to taste

1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces

1/2 cup cashew halves

Melt butter in a medium saucepan over medium-low heat. Increase heat to medium, and stir in spaghetti, cooking until coated with the melted butter and lightly browned.

Stir onion and garlic into saucepan, and cook about 2 minutes, until tender. Stir in jasmine rice, and cook about 5 minutes. Pour in vegetable broth. Season mixture with salt and pepper. Bring the mixture to a boil, cover and cook 20 minutes until rice is tender and liquid has been absorbed.

Place asparagus in a separate medium saucepan with enough water to cover. Bring to a boil and cook until tender but firm.

Mix asparagus and cashew halves into the rice mixture and serve warm.