Recipe: Grilled Carrot Tostadas

Grilled Carrot Tostadas
Food & Wine Magazine, Oct 2024, p.42
4.8 stars

Even though I had purchased all of the ingredients for this recipe, we held off on making it ~ just didn't sound SUPER appetizing, but it turned out so much better than we thought it would!!! Great flavors and textures: creaminess of the cream cheese, crunch of the tostadas, acidity of the vinegar, sweetness of the date syrup, "herbiness" of the herbs.

We'd never eaten carrot tops before -- tasted like parsley.

Ingredients: tostadas, carrots with tops, cream cheese, cilantro, mint, jarred salsa macha, red wine vinegar, date molasses, olive oil, Kosher salt, black pepper

Tips/Notes:

• Added pepitas on top
• Roasted the carrots -- next time, need 3x the amount of carrots!
• Store was out of salsa macha both times so didn't use it
• Couldn't find date molasses but used date syrup instead
• Served with refried beans on the side (protein!)

Recipe: Yakisoba

Yakisoba
Food & Wine Magazine, Oct 2024, p. 62
4.6 stars

This was good and different for a stir-fried Asian dish since it was on the "sweet" side. It definitely needs HEAT, though! 

Also, we had this as a vegetarian meal, but I can see how sliced steak would go so well with it as the recipe calls for.

Ingredients: ramen noodles, rib eye steak, napa cabbage, shiitake mushrooms, carrot, onion, scallions, vegetable oil, tonkatsu sauce, ketchup, soy sauce, Kosher salt

Tips/Notes:

• Didn't use napa cabbage; used kale instead
• Added celery, edamame and tofu
• Made our own tonkatsu sauce (see below which already has ketchup and soy sauce) so didn't add additional soy sauce to the dish
• Add chili crisp or Sriracha to taste at the table
• Served with egg rolls

Tonkatsu sauce

• 1/2 cup ketchup
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp mirin
• 1.5 tsp Worcestershire sauce
• 1 tsp grated fresh ginger
• 1 clove garlic grated

Mix all really well.

Recipe: Sweet Potato and Kale Soup

Sweet Potato and Kale Soup
Food & Wine Magazine, Oct 2024, p. 53
5 stars

So hearty and flavorful -- I wish we had more leftovers! I think the sage and nutmeg plus bacon must have given it the umami and depth of flavor. The blend of flavors was delicious!

Ingredients: bacon, sweet potatoes, lacinato kale, yellow onion, carrots, celery, sage, broth, Parmesan cheese rind, nutmeg, garlic, Kosher salt, black pepper

Garnish ingredients: salted pepitas, shaved Parmesan cheese

Tips/Notes:

• Didn't use a parmesan rind and it still was super flavorful!

Recipe: Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

Cheesy Black Bean and Butternut Squash-Stuffed Poblanos

The Brain Health Kitchen, Annie Fenn, MD, p.237
4.5 stars

When eating this, I thought it was delicious, but as I've been eating the leftovers, it's been meh. Maybe if the cheese topping was a melty cheese like Monterey Jack or Mozzarella, it'd taste better. Cotija smells funky when heated up.

Overall, this was an easy base dish to make -- in the future, I can see us taking this and adding to it ~ like adding chipotle in adobo or fire-roasted tomatoes.

Ingredients: poblano peppers, butternut squash, corn, black beans, green enchilada sauce, goat cheese/feta or queso blanco, cilantro, pumpkin seeds, chili powder, Kosher salt

Tips/Notes:

• Used cotija -- next time, use a melty cheese
• Used frozen butternut squash and corn -- worked out just fine
• Used 5 poblanos but 4 would've worked as noted in the recipe
• Didn't make the quick-pickled Pomegranate red onions

Recipe: Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles

Tofu and Baby Bok Choy Stir-Fry with Peanut Sauce and Noodles
The Brain Health Kitchen by Annie Fenn, MD, p.197
4.8 stars

I wasn't sure how this was going to turn out (being healthy and all) -- it was DELICIOUS!!! Definitely making this one again! The sauce makes the dish as it's nice and spicy. 

Ingredients: udon noodles, tofu, red onion, baby bok choy, peanuts, peanut butter, soy sauce, rice vinegar, sambal oelek (fresh chili paste), honey, sesame oil, ginger, garlic, avocado oil

Tips:

• Added carrots and celery
• Served with vegetable gyoza

Recipe: Bright and Spicy Shrimp Noodle Salad

Bright and Spicy Shrimp Noodle Salad

Bon Appetit Magazine, Feb 2020, p.60

4.6 stars

Nice, easy and healthy weekday "salad."

Ingredients: shrimp, glass noodles, cucumber, roasted peanuts, basil, lime juice, honey, serrano, ginger, garlic, fish sauce, extra-virgin olive oil, Kosher salt

Tips:

• Used rice noodles instead of bean thread (cellophane or glass) noodles
• Add mango
• Add edamame
• Serve with egg rolls

Recipe: Beefy Vegan Tempeh and Broccoli

Beefy Vegan Tempeh and Broccoli

VegNews.com

4.6 stars

This dish was fine -- I think I need to use different tempeh next time because I didn't love the texture of the one I bought from Trader Joe's.

This dish was great with spring rolls on the side, and we added chile garlic sauce to the dish to taste at the table.

Ingredients: brown rice, tempeh, broccoli, vegetable broth, hoisin sauce, tamari, red wine vinegar, sriracha, toasted sesame oil, cornstarch, shallots, ginger, garlic, scallion, dried hot chile pepper, toasted sesame seeds

Tips/Notes:

• Used quinoa instead of brown rice
• Used soy sauce instead of tamari
• Used a serrano instead of a dried hot chile pepper
• As noted above, added chile garlic sauce at the table

Recipe: Beet Tostadas

Beet Tostadas

Food & Wine Magazine, Feb 2024, p. 35
4.7 stars

I was so intrigued by this recipe, though, there were so MANY steps so with our culinary knowledge, we modified it a bit. It was overall good but needed something with umami -- see notes below.

Beet Tostadas Ingredients: beets, black beans, yellow onion, guajillo chiles, garlic, limes, lime juice, ground cumin, ground coriander, chile powder, red pepper, Kosher salt, olive oil

Picked Vegetables Ingredients: scallions, jalapeno, radishes, lime juice, white wine vinegar or apple cider vinegar, sea salt

Additional Ingredients: tostadas, queso fresco or crumbled feta, cilantro, roasted pepitas, flaky sea salt

Tips/Notes:

• Used frozen beets already peeled and sliced -- roasted them for about 28 min with all ingredients but used guajillo chile powder and garlic powder
• Did not grate the beets
• Need to drain the black beans about 75% as the puree was too runny
• Used queso fresco; also bought Oaxaca cheese
• Added hot sauce to taste
• Skipped the roasted pepitas
• To add umami, add mushrooms or plant-based meat

Recipe: Chilled Zucchini Soup

Chilled Zucchini Soup
Food & Wine Magazine
4.9 stars

This recipe from Chef Michael Anthony was just as good as Chef Grant Achatz's Silky Zucchini Soup but it had another layer of complexity because of ALL the other vegetables in it -- there are 12 (including the herbs)! 

We took this recipe and simplifed it by A LOT. See notes below. In short, we sauteed, then blended, then served it hot. We'll eat the leftovers chilled.

Soup Ingredients: zucchini, leek, spinach, yellow onion, shallots, garlic, lemon thyme, parsley, basil, vegetable broth, olive oil, Kosher salt

Garnish: hakurei turnips, summer squash, lemon juice, extra-virgin olive oil, salt, pepper

Tips:

• Literally just sauteed everything, blended it and served. No ice bath, no straining through a wire-mesh strainer, no chilling of the soup.
• Added red pepper when sauteing the vegetables.
• Used 5 sprigs of thyme and lemon zest since we don't have lemon thyme.
• Didn't use turnips.
• Topped with sauteed squash, Parmesan and croutons.

Recipe: Beet and Mushroom Miso Ragu

Beet and Mushroom Miso Ragu

Bon Appetit Magazine,  May 2023, p. 50
5 stars

This was so delicious!!!! Reading the title of the recipe, I was wary... you never know how these plant-based type of dishes will turn out. We will definitely be making this one again -- I didn't even miss the meat! Great umami from the shiitakes and miso, and loved the texture. We used organic lentil spaghetti.

Ingredients: spaghetti, beet, shiitake mushrooms, canned chickpeas, white miso, Parmesan, shallot, Aleppo pepper, garlic, vegetable oil, extra-virgin olive oil, unsalted butter, Kosher salt, pepper

Tips/Notes:

• Used frozen beets (thawed them)
• Didn't "thinly slice" the 2 garlic cloves -- minced them
• For the 1.5 cups of pasta water, use judgment
• The mixture didn't get very brown -- we likely didn't use high enough heat in our Caraway pan that can only take heat up to setting 7
• Added Impossible Italian meatballs to the dish

Recipe: Sweet Peach & Goat Cheese Salad

Sweet Peach & Goat Cheese Salad

Recreated a Mendocino Farms salad

5 stars

I saw this salad advertised in an email from Mendocino Farms. As I read through the ingredient components, I thought to myself, "We can make that!" It turned out GREAT!!! A $14.35 salad but ours is all ORGANIC!

Ingredients:

• Shaved, roasted chicken breast (we used Impossible chicken that we air fried)
• Sweet peaches
• Romaine, kale and mixed greens
• Pickled red onions
• Fresh mint
• Shaved fennel
• Marinated goat cheese (we used honey goat cheese)
• Honey roasted almonds (to cut back on calories and more sweetness, we used Marcona almonds)
• Drizzle of hot peach honey
• Farmhouse vinaigrette (made our own basic vinaigrette)

Recipe: Creamy Polenta with Artichokes Agrodolce

Creamy Polenta with Artichokes Agrodolce

Food & Wine Magazine, May 2024, p.52
4.8 stars

I loved this dish but thegrandcruman did not as he didn't like the artichokes and vinegar-y-ness to it. I think it's restaurant-worthy with all of its really great flavors. If anything, the polenta itself was super flavorful!

Ingredients: quick-cooking polenta, fennel, marinated artichoke hearts, Castelvetrano olives, raisins, dry white wine, sherry vinegar, water, whole milk, butter, shallots, garlic, extra-virgin olive oil, sugar, Kosher salt, black pepper

Tips/Notes:

• Minced instead of slicing the garlic
• Used regular raisins that we had on hand
• Shorted the salt (1/2 tsp instead of 3/4 tsp) in the vegetable mixture and also shorted it in the polenta
• Added olives when serving as thegrandcruman isn't a fan of olives
• Forgot to add the mint leaves and red pepper for garnish

Recipe: Orange, Currant and Pine Nut Couscous

 

Orange, Currant and Pine Nut Couscous

Emeril 20-40-60 Fresh Food Fast, p. 48
5 stars

A really great side -- we had this with salmon, steamed broccoli and a Chardonnay. A DELICIOUS MEAL!

Ingredients: couscous, carrots, dried currants, red onion or shallot, orange, orange zest, pine nuts or walnuts, mint or parsley, extra-virgin olive oil, salt, white pepper, water

Notes/Tips:

• Because the couscous takes 10 min to cook, we started cooking the couscous for 5 min, then added the carrots, red onion, etc. We didn't follow the recipe (the steam method).
• Tripled the amount of carrots
• Used 1/2 tsp of salt instead of 3/4 tsp
• Used dried blueberries since we had them on hand
• Used both walnuts and pine nuts -- added them upon serving vs. mixing them in (didn't want to make them soggy)
• Also added the orange segments upon serving

Recipe: Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

Kale Caesar Salad with Sweet Potatoes and Crispy Chickpeas

HalfBakedHarvest.com
Dressing: 4.8 stars

Overall, I didn't like this salad because of the raw kale and brussels sprouts -- I think they need a little "cook" on them. Also, the salad flavors were overall muddy as some Half Baked Harvest recipes are, but the Parmesan Tahini Dressing (the "Caesar" dressing) was really good and tasted like a Caesar dressing.

I would consider making this again but with a little "cook" on the kale and brussels sprouts or maybe mixing in some mixed greens.

Ingredients: sweet potatoes, chickpeas, kale, brussels sprouts, avocado, chipotle chili powder, smoked paprika, extra virgin olive oil, Kosher salt, pepper

Parmesan Tahini Dressing Ingredients: lemon juice, Parmesan, Dijon mustard, tahini, Worcestershire sauce, garlic, parsley, extra virgin olive oil, Kosher salt, pepper

Tips/Notes:

• Add in some mixed greens
• Lessen the amount of chipotle chili powder and smoked paprika as it was SPICY!

Recipe: Tofu and Cashew Stir-Fry Over Basmati Rice

Tofu and Cashew Stir-Fry Over Basmati Rice

Dr. Mark Hyman's site
4.8 stars

Basically, we didn't follow the recipe as the recipe was not proofed/is not "correct" (I think the author got mixed up because there are instructions regarding ingredients that aren't listed at top).

We basically, took the ingredients and stir fried them with sesame oil and a Primal Kitchen organic Asian Korean BBQ sauce and served it with quinoa and egg rolls. EASY for a weeknight meal and delicious.

Ingredients: broccoli, tofu, carrots, bok choy, tamari (we used soy sauce), snow peas, cashews, hoisin (we used sauce we had on hand), ginger, garlic, sesame oil

Tips/Notes:

• See above
• Plus, added frozen edamame
• Added cashews when serving so they didn't get soggy

Recipe: Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

Sweet Potato Kale Salad with Creamy Honey Mustard Dressing

HalfBakedHarvest.com
4.9 stars

GREAT salad that is hearty, filling and delicious!!! I loved the various flavors from the SPICINESS on the sweet potatoes and chickpeas to the herbs, crunch of the cucumbers, saltiness from the feta and creaminess of the avocado.  We definitely will be making this again.

Ingredients: sweet potatoes, chickpeas, cucumbers, avocado, feta cheese, mixed herbs (basil, dill, parsley), extra virgin olive oil, sesame seeds, chipotle chili powder, smoked paprika, onion powder, cumin, Kosher salt, black pepper

Honey Mustard Dressing Ingredients: extra virgin olive oil, dijon mustard, stone ground mustard, honey, tahini, lemon juice, champagne or apple cider vinegar

Tips/Notes

• Made 2/3 of the dressing 
• It's spicy! Use a little less chipotle chile powder
• For the herbs, used basil and parsley (actually, decided the 2nd time not to use parsley)
• Served with falafel

Recipe: The Creamiest Turkey Pot Pie

The Creamiest Turkey Pot Pie

4.9 stars
Bon Appetit Magazine, Nov 2022, p. 65

We've been eating more plant-based meals but had some smoked turkey in the freezer back from the holidays. I'd been wanting to make a pot pie so decided to try this recipe which was excellent -- with our modifications below. Can't wait to eat the leftovers!

Ingredients: puff pastry, turkey, potato, onion, frozen mixed vegetables, garlic, all-purpose flour, American cheese, parsley, butter, extra-virgin olive oil, egg, flaky sea salt, Kosher salt, pepper

Tips/Notes:

• Used 2 potatoes instead of 1
• Used fresh carrots (4) and celery stalks (5) and frozen peas instead of a bag of frozen vegetables
• Used shredded cheddar (about 4 oz) instead of American cheese (Note: Can't taste the cheese ~ it gives creaminess to the dish)
• Added 5 sprigs of thyme
• Added cayenne
• Put a sheetpan in the oven in case the pot pie bubbles over
• Watch for doneness in the final 10 minutes of baking as it can overbrown

Recipe: Spicy Southwest Quinoa Bowl

Spicy Southwest Quinoa Bowl

HalfBakedHarvest.com
4.7 stars

Delicious and healthy dinner!!! Great for a weeknight meal -- just remember to start early to roast the sweet potatoes.

Main Ingredients: quinoa, sweet potatoes, black beans, cilantro, avocado, queso fresco, tortillas, taco seasoning, lime, olive oil, salt, pepper

Mango Slaw Ingredients: mango, Tuscan kale, jalapeno, cilantro, olive oil, lime, sat

Charred Tomatillo Vinaigrette: tomatillos, green chiles, cilantro, olive oil, lime, salt

Tips/Notes:

• Made our own taco seasoning but may buy it next time
• Had this with quinoa chips instead of tortillas
• Oops - we forgot the avocado!
• Made half of the slaw which was enough
• Didn't make the Charred Tomatillo vinaigrette -- instead, used jarred green tomatillo salsa

Recipe: Fudgy Almond Butter Brownies

Fudgy Almond Butter Brownies

Dr. Mark Hyman Blog
4.7 stars

Finally! A pretty good dessert made with better-for-you ingredients.

Because of the lack of gluten, the brownies are a little crumbly, but the texture is good and moist because of the almond butter. 

Ingredients: cassava flour, almond butter, unsweetened cacao powder, coconut sugar, ground flax seeds, vanilla extract, maple syrup, coconut oil, baking soda, sea salt

Optional Topping Ingredients: 100% unsweetened cacao chocolate, coconut oil, sea salt

Tips/Notes:

• Used date sugar instead of coconut sugar
• Used melted butter on the pan instead of coconut oil
• Didn't add the optional topping yet but think it would give the brownies more richness

Recipe: Bulgur-Mango Salad

Bulgur-Mango Salad

Food & Wine Magazine's Weeknight Easy Volume 4 (free booklet), p.17
4.6 stars

This was a good salad in a pinch! I felt like we were on an episode of Chopped where I was trying to find things to put together for a meal. We used what we had in the fridge like peaches instead of mango, queso fresco instead of feta.

Ingredients: bulgur, salad greens, garbanzo beans, mango, feta, red onion, lime juice, canola oil, ground cinnamon, ground cumin, cayenne pepper, mint, salt 

Tip:

• Served with falafel
• Added a little more oil as the dressing was pretty strong in flavor

Recipe: Baked Chipotle Cheddar Sweet Potato Chowder

Baked Chipotle Cheddar Sweet Potato Chowder

HalfBakedHarvest.com
5 stars

This was DELICIOUS!!!! It is VERY similar to Half Baked Harvest's Instant Pot Chipotle Chile Corn Chowder. I like this one because it uses sweet potatoes, though both are good.

Can't wait to eat these leftovers! Again, the chipotle in adobo adds so much flavor and complexity to the soup.

Ingredients: sweet potatoes, cheddar cheese, bacon, yellow onion, flour, broth, apple cider, milk, garlic, chipotle in adobo, chili powder, smoked paprika, greek yogurt or sour cream, cilantro, green onion, butter, Kosher salt, pepper

Tips:

• The prep time for this is not 15 min -- it's 30 min
• The cook time is not 35 min -- it's 45-60 min
• Used apple juice instead of apple cider since cider wasn't available

Recipe: White Bean and Mushroom Cassoulet

White Bean and Mushroom Cassoulet

Food & Wine Magazine, Mar 2024, p. 39
4.8 stars

Delicious and EASY dish to make -- though the cook time is a little long. The dish will look soupy, but the liquid soak up.

Ingredients: cannellini beans, dried porcini mushrooms, cremini mushrooms, carrots, celery, onion, panko, Gruyere cheese,  garlic, tomato paste, dry white wine, dry sherry, parsley, extra-virgin olive oil, thyme, unsalted butter, Kosher salt, black pepper, hot water

Tips/Notes:

• Used dried porcini powder that we had
• Used a little less water since there was so much liquid
• Next time consider adding some paprika and cayenne

Recipe: Honey-Glazed Sweet Potato Steaks with Brussels Sprouts

Honey-Glazed Sweet Potato Steaks with Brussels Sprouts
Food & Wine Magazine, Mar 2019, p. 95
4.6 stars

This turned out better than we expected! Glad we decided to make it -- we'll definitely do it again but with the changes below.

Ingredients: sweet potatoes, brussels sprouts, ginger, sea salt, coriander, red pepper, canola oil, honey

Tips/Notes:

• Cooked on sheet pans; did not do any of the cooking on the stove
• Doubled the recipe
• Put brussels sprouts on a separate sheet pan from the sweet potatoes
• Next time, use a LOT less salt -- instead, sprinkle sea salt on the vegetables vs. putting it in the rub mix
• Remember to add honey to the vegetables about halfway through the cooking process
• Use a little less ginger

Recipe: My Favorite Salad I Created!

My Favorite Salad

I took ingredients that I love and put them together in an amazing salad.

Ingredients:

• Mixed greens
• Green beans
• Hearts of palm
• Avocado
• Pistachios
• Dates
• A vinaigrette

I didn't have any fingerling potatoes, but that would be a delicious addition and perhaps cucumbers and red onion.

In restaurants, they often also add either rotisserie chicken or salmon.

Recipe: Kimchi-Fried Grains

Kimchi-Fried Grains

Bon Appetit Magazine, Apr 2018, p,69
4.8 stars

Really delicious and SUPER EASY to make -- I probably don't even need the recipe to make it!

Ingredients: kimchi, carrots, cooked grains, scallions, extra-virgin olive oil, soy sauce, sesame oil, Kosher salt

Tips/Notes:

• Forgot to eat this with the roasted seaweed I bought
• Used 2 carrots instead of 1
• Used a mix of farro and quinoa
• Didn't squeeze the kimchi -- it was fine with the juice
• Didn't make the eggs separately; instead made room on the side of the pan, cracked the eggs, cooked them on the side and then stirred them into the rest of the dish
• Added the reserve scallions at the very end so that they had a little "cook" to them
• Could serve with eggrolls next time

Recipe: Green Goddess Wraps

Green Goddess Wraps
Better Homes & Gardens, Mar 2023, p.62
4.7 stars

I didn't put the ingredients into a wrap but made it into a salad and used Primal Kitchen's bottled Green Goddess dressing. So good!

Ingredients: spinach flour tortillas, green cabbage, cucumber, green onions, pepitas, green goddess dressing, avocado, hard-boiled eggs, radishes

Tips/Notes:

• Made soft-boiled eggs instead of hard-boiled
• Didn't use pepitas
• Since I made mine into a salad, added croutons for some crunch.

Recipe: Fall Harvest Quinoa Salad

Fall Harvest Quinoa Salad

HalfBakedHarvest.com
4.7 stars

Overall a pretty good salad, but like most of Half Baked Harvest recipes, the flavors sometimes taste muddied. BUT, I would make this again...

Ingredients: quinoa, delicata or acorn squash, baby kale, apple, pomegranate arils, roasted pistachios or toasted pumpkin seeds, halloumi cheese, avocado, maple syrup, cinnamon, cayenne pepper, olive oil, Kosher salt, pepper

Dressing Ingredients: tahini, lemon juice, apple cider vinegar, turmeric, olive oil, Kosher salt, pepper

Tips:

• Used BOTH delicata and also acorn squash. Will cut them thicker next time so there is more "bite" to them
• Didn't use pomegranate arils (grocery store was out!)
• I thought the baby kale might need to be sauteed so I did -- next time I won't
• Used roasted pistachios
• Make 2/3 of the dressing recipe
• Next time, need to add more heat -- more cayenne and/or add red pepper flakes

Recipe: Zucchini Quesadilla with Spicy Salsa Roja

Zucchini Quesadilla with Spicy Salsa Roja
Food and Wine Magazine, Mar 2014, p. 99
Quesadilla: 0 stars
Spicy Salsa Roja: 4.7 stars

The zucchini quesadilla isn't good -- the Monterey Jack gets completely lost; the zucchini needs to be cooked a little and has no flavor. The salsa, however, is good and SPICY!

Spicy Salsa Roja Ingredients: tomatoes, small onion, garlic, dried arbol chiles, chipotle chile in adobo, apple cider vinegar, canola oil, sugar, salt

Recipe: Buckwheat Pancakes with Compote and Sweet Cream

Buckwheat Pancakes with Compote and Sweet Cream

OprahDaily.com

4.6 stars

Pretty good for a pancake that is "healthy" -- I REALLY LOVED the texture!

We didn't make the compote and instead added walnuts and chocolate chips on top -- rest of the applesauce is on the side in the photo.

BTW, I didn't know that buckwheat flour is GLUTEN-FREE!

Pancake Ingredients: unsweetened vegan milk, unsweetened applesauce, vanilla extract, apple cider vinegar, extra-virgin coconut oil, maple syrup, light buckwheat flour, almond or oat or all-purpose flour, baking powder, baking soda

Compote Ingredients: seasonal fruit, coconut sugar, cinnamon, ground ginger

Ingredients for serving (all optional): almond or pistachio butter, maple syrup, toasted nuts, mixed fruit

Tips/Notes:

• Will use butter instead of coconut oil next time
• Used almond milk
• Used almond flour
• This makes 6 pancakes, not 12!

Recipe: The Mean Green Detox Salad

The Mean Green Detox Salad

HalfBakedHarvest.com

4.9 stars

Super healthy and hearty salad! This does take a little time to make as there are a lot of components. With two people making it, it's fine time-wise for a weekday meal -- just make sure to allocate 30 min to bake the chickpeas (and falafel that we added). This is a restaurant-worthy salad ~ I can see this easily being $18 in a restaurant.

Notes/Tips:

• Added 1 more tbsp of EVOO to the dressing as the dressing was super thick
• Used 2 cans of chickpeas/garbanzo beans
• Didn't use any coconut
• Steamed some frozen broccoli instead of using fresh
• Didn't add parsley, hemp seeds or chia seeds
• Used regular Parmesan
• Served falafel on the side

Recipe: Spicy Stuffed Peppers

Spicy Stuffed Peppers

4.8 stars

Today.com (a Kevin Curry recipe)

I loved this recipe! It was super flavorful -- but I have to say that we did add some additional spice so perhaps that really "made" it. See tips below. I can't wait to eat these leftovers.

To make this vegetarian, we left out the chicken and swapped the smoked turkey sausage with Impossible Sausage

Ingredients: red bell peppers, green bell pepper, turkey sausage, chicken, yellow onion, celery, avocado oil, chili powder, Italian seasoning, cayenne pepper, ground fennel, frozen jasmine rice, chicken broth, tomato paste, Mexican-blend cheese, black pepper

Tips/Notes:

• Eliminated chicken
• Swapped turkey sausage for Impossible sausage
• There was a lot of filling left over so get 5 large red bell peppers next time
• Didn't have Italian seasoning so added dried basil, oregano, parsley
• Added ground cumin and red pepper flakes
• The bell peppers got a bit soft in step 2 (baking them for 20 min before adding the filling) -- next time, try 14 min

Recipe: 30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

30 Minute Creamy Sesame Miso Ramen with Crispy Mushrooms

4.8 stars (after thinking about it, we won't make this one again -- we prefer Marcus Samuelsson's Vegetable Ramen recipe)
HalfBakedHarvest.com

So this dish did not take 30 minutes to make (it took 50 min), and the mushrooms weren't crispy, but overall this was still a really nice ramen recipe. 

We changed some things as you'll see from the notes below, but think next time it'll be even better with double the soup base and the addition of hot chili oil (I didn't realize we didn't have any so used some hot chili crisp).

Ingredients: ramen noodles, kale or spinach, mixed mushrooms, shallots, vegetable broth, dried porcini mushrooms, sesame seeds, chili flakes, cilantro, salted butter or olive oil, ginger, garlic, soy sauce, rice vinegar, tahini, white miso paste, hot chili oil

Serve with: eggs, carrots, green onions

Tips/Notes:

• Because of everything extra we added ~ tofu, a ton of kale, cabbage... make 2x the entire soup base
• Added tofu! (definitely add!)
• Instead of using dried porcini mushrooms, we had some dried porcini powder from another recipe. Used 1.5 tsp but would use at least 2 tsp next time ~ and then double that for the doubled soup base.
• Used a whole head of kale which is much more than 4 cups
• Chopped the mixed mushrooms ~ baby bella, white button and shiitake
• Didn't have carrots but had purple cabbage so added to the soup
• Added green onions to the soup at the end
• Mushrooms weren't crispy as they release so much water in the sheet pan
• Could serve with egg rolls!
• Per Half Baked Harvest's note on the recipe, she recommends storing the soup and noodles separately as the noodles will soak up the soup and become mushy.

Drink Recipe: Orange Spritz (non-alcoholic)

Orange Spritz

4.6 stars
Today.com (a Geoffrey Zakarian recipe)

This was not too bad for a non-alcoholic drink. I just happened to have a bottle of sweet tea so this was easy to make. Note that it required quite a few splashes of bitters for the bitters to come through.

Ingredients: orange juice, sweet tea, orange bitters, top with sparkling water

Recipe: Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

Crockpot Spicy Vegetarian Tortilla Soup with Quinoa

4.7 stars
HalfBakedHarvest.com

We made this on the STOVE, and it tasted so much better than I thought it was going to taste! As usual, chipotle in adobo and also fire-roasted tomatoes give recipes like this a great flavor.

Really FAST and EASY for a weekday meal -- took about 30 min with most of the time (20 min) needed for the quinoa to cook.

Ingredients: quinoa, yellow onion, poblano, jalapenos, fire-roasted tomatoes, chipotle in adobo, vegetable broth, cilantro, lime juice and zest, garlic, ground cumin, oregano, Kosher salt, pepper

Serve with: cilantro, mango, avocado, feta, yogurt

Tips/Notes:

• Saute the onion, poblano, jalapens and garlic 
• Use 1/2 the amount of lime juice and zest
• Used cotija instead of feta
• Definitely needs the avocado!
• Could add potatoes and lentils into the soup next time
• The mango was extra and not really needed

Recipe: Vibrant Spring Broccoli Buddha Bowl

Vibrant Spring Broccoli Buddha Bowl

4.7 stars
HalfBakedHarvest.com

This was definitely a "vibrant" Buddha Bowl full of texture and fiber -- with much of the vibrancy coming from the ginger in the dressing.

There are a lot of ingredients, as usual, in a Buddha Bowl. This was easy to make, just took a bit of time to chop and roast and make all of the components. 

Ingredients: quinoa, green lentils, broccoli, sweet potato, purple cabbage, carrots, avocado, blood orange or caracara, lemon, sesame seeds, extra virgin olive oil, Kosher salt, pepper

Ingredients for Turmeric Ginger Vinaigrette: roasted cashews, garlic, ginger, apple cider vinegar, maple syrup, lemon, turmeric, cayenne, Kosher salt, pepper

Ingredients for serving: sprouts and hemp seeds

Tips/Notes:

• Double the amount of sweet potatoes from 1 to 2
• Used half of a large lemon in both places
• Added sauteed tofu!
• Need more blood oranges as they're very small -- probably 3 instead of 1 for leftovers
• Didn't add sprouts and hemp seeds
• Need to make 2x the amount of dressing
• In the dressing, used 1 garlic clove

Recipe: Asada Mushroom Tacos with Lime Smashed Avocado

Asada Mushroom Tacos with Lime Smashed Avocado

4.9 stars

HalfBakedHarvest.com

Delicious vegetarian tacos -- better than I expected! Loved the pineapple salsa along with the avocado. To get more protein, we served this with a side of seasoned black beans. 

Ingredients: tortillas, portobello mushroom caps, orange juice, garlic, chipotle in adobo, smoked paprika, limes, cilantro, extra virgin olive oil

Salted Lime Avocado Ingredients: avocado, lime, sea salt

Pineapple Salsa Ingredients: pineapple, jalapeno, lime, cilantro, feta or cotija

Tips/Notes:

• Used garlic powder instead of garlic
• Used 1 lime instead of 2 in the marinade
• Sliced avocado instead of making the smashed avocado
• Used serrano instead of jalapeno as jalapenos haven't been hot lately
• Used 1/2 of a lime in the pineapple salsa instead of a whole lime
• GRILL the mushrooms next time -- OR remember to put a rack on the baking sheet under the mushrooms because there is a lot of liquid from the mushrooms and marinade

Recipe: Herb and Chickpea Stew with Rice

Herb and Chickpea Stew with Rice
4.7 stars
HalfBakedHarvest.com

For a stew of this type (healthy!) this was pretty good. It definitely needed the Greek yogurt to make it creamy and to add another dimension. We served this with falafel on the side.

Ingredients: rice, chickpeas yellow onion, vegetable broth, spinach, cilantro, parsley, dill, chives, garlic, turmeric, red pepper, lemon zest, lemon juice, extra-virgin olive oil, Kosher salt, pepper

Serve with: Greek yogurt, mint

Tips/Notes:

• Didn't add lemon zest but needed to and will next time -- needs the brightness
• Used more baby spinach that it called for
• Used dried parsley
• Didn't add dill
• Didn't add mint for serving
• It was a little bland so added 1/4 tsp celery seed, 1/2 tsp dried basil and more red pepper

Recipe: Crockpot Spicy Queso Beef Chili (but cooked on stove and made vegetarian)

 

Crockpot Spicy Queso Beef Chili 

HalfBakedHarvest.com

4.9 stars

Really good chili recipe that we made vegetarian. It's similar to the SmokyTofu Chili recipe in flavor but has a higher heat level because of the hot chiles and a slightly different flavor. I wish I could taste them side by side to taste the differences. 

Ingredients: ground beef (but see Impossible Beef and tofu sub below), yellow onions, poblano peppers, crushed fire roasted tomatoes, tomato paste, diced green chiles, broth, cream cheese, mixed chili beans, hot sauce, butter, chili powder, garlic powder, smoked paprika, ground cumin, cayenne pepper, bay leaves, salt

Toppings: cheddar, cilantro, green onions, avocado, Greek yogurt

Tips:

• Used 1 package of Impossible Beef and 1 block of firm tofu instead of 2 pounds of ground beef
• Used 2 Tbsp of hot sauce instead of 1/3 cup 
• Used unsalted butter + salt instead of salted butter
• Used 2 cups of vegetable broth instead of the "2-3 cups of chicken or beef broth"
• Didn't add in the cream cheese
• Didn't add in the cheddar in the chili -- used as topping instead
• Added 1 can of black beans 
• Serve with Frito dipper chips