Recipes

I have subbed the salmon for shrimp and cooked them in a pan. I've also made this into a bowl-style meal, by warming black beans and serving everything with rice or faro.

I love this recipe! Trader Joe's Crunchy Chile Onion peanuts go great on top! 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized chunks 1/4 cup plain unsweetened nut milk 2 tablespoons tamari 2 teaspoons fish sauce 1 tbsp red curry paste 2 teaspoons honey 1/2 teaspoon yellow curry powder juice of 1/2 lime (other 1/2 will be used in Peanut Sauce below) Peanut Sauce: 1 tablespoon avocado oil 1/2” piece fresh ginger, grated or finely minced 2 cloves garlic, minced 1-3 tbsp honey (sweeten depending on preference) 2 tablespoons rice vinegar 2 tablespoons tamari 1 teaspoon fish sauce (optional) 1/2 cup creamy peanut butter 2 tablespoons red curry paste juice of 1/2 fresh lime up to 1/2 cup chicken bone broth to thin For serving: cilantro, dry roasted peanuts, lime Directions: Combine ingredients and marinate chicken for 1-2 hours (up to overnight) Soak 8-10 bamboo skewers thread chicken onto each skewer Heat a grill panover medium high Cook for 4-5 minutes on both sides While the chicken is cooking start making the peanut sauce by heating avocado oil over medium heat Add ginger, garlic, and red curry paste and saute for 2-3 minutes Whisk in vinegar, honey, tamari, peanut butter, fish sauce and lime juice and cook for another 1-2 minutesAdd bone broth to thin to desired consistency

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

1 whole egg ½ tbsp lemon juice 1 tsp white wine vinegar ¼ tsp Dijon mustard ¼ tsp sea salt 1 cup avocado oil, or light-flavored olive oil

1 medium red onion ½ cup hot water (it does not need to be boiling hot) ½ cup apple cider vinegar 1 tablespoon honey or maple syrup 1 ½ teaspoons kosher salt Optional flavor boosters (see below) Thinly slice the onion with a knife or mandoline, then place in a 16-ounce jar. Add any optional flavor boosters. In a measuring cup, stir together the water, vinegar, honey, and salt. Carefully pour the brine into the jar over the onions. Cover with a lid and refrigerate. They'll be ready to eat after about an hour in the fridge (they'll be vibrant pink), and will keep for 2 to 3 weeks in the fridge. Give Your Pickled Onions A Flavor Boost! These pickled red onions taste amazing as is. But if you want to switch things up a bit – here are a few ways to add some fun flavors and give them a little boost. Stir in whole spices. From black peppercorns and coriander seeds to star anise and fennel seeds, whole spices are a great way to subtly add your favorite seasonings. Add a punch of garlic. Stir sliced garlic pieces into the mix – this is my absolute favorite! Heat it up. Add a dash of cayenne or red pepper flakes for a hint of spice. Add your favorite herbs. I love to add sprigs of dill, or fresh basil and mint leaves. But you can honestly add whichever herbs you like, depending on how you want it to taste.

If you have an immersion blender, you can blend everything together and it becomes smooth and creamy! I keep this dressing stocked in my fridge!

I love this recipe! Trader Joe's Crunchy Chile Onion peanuts go great on top! 1 1/2 lbs boneless skinless chicken breasts or thighs, cut into bite-sized chunks 1/4 cup plain unsweetened nut milk 2 tablespoons tamari 2 teaspoons fish sauce 1 tbsp red curry paste 2 teaspoons honey 1/2 teaspoon yellow curry powder juice of 1/2 lime (other 1/2 will be used in Peanut Sauce below) Peanut Sauce: 1 tablespoon avocado oil 1/2” piece fresh ginger, grated or finely minced 2 cloves garlic, minced 1-3 tbsp honey (sweeten depending on preference) 2 tablespoons rice vinegar 2 tablespoons tamari 1 teaspoon fish sauce (optional) 1/2 cup creamy peanut butter 2 tablespoons red curry paste juice of 1/2 fresh lime up to 1/2 cup chicken bone broth to thin For serving: cilantro, dry roasted peanuts, lime Directions: Combine ingredients and marinate chicken for 1-2 hours (up to overnight) Soak 8-10 bamboo skewers thread chicken onto each skewer Heat a grill panover medium high Cook for 4-5 minutes on both sides While the chicken is cooking start making the peanut sauce by heating avocado oil over medium heat Add ginger, garlic, and red curry paste and saute for 2-3 minutes Whisk in vinegar, honey, tamari, peanut butter, fish sauce and lime juice and cook for another 1-2 minutesAdd bone broth to thin to desired consistency

I have subbed the salmon for shrimp and cooked them in a pan. I've also made this into a bowl-style meal, by warming black beans and serving everything with rice or faro.

Warm up with this authentic Thai red curry soup, loaded with colorful vegetables and crispy tofu. A comforting, vegan, gluten-free, and grain-free option perfect for a cozy day.

Savory flavors abound in this easy-to-make, one-pot chicken orzo dish, featuring toasted orzo, juicy chicken thighs, and a medley of Mediterranean flavors.

I love this dressing. I've started to make a double batch and save it for other salads during the week. Ingredients: 4 chicken breasts 1 tsp salt 1/2 tsp fresh ground pepper 3 tbsp avocado oil 1 tsp each: paprika, smoked paprika, cumin, chili powder 1/4 tsp each: garlic powder, onion powder 3 large avocados, large diced 4 ears of corn, kernels removed (about 1 cup of kernels) 1/4 cup shallots, finely chopped 1/4 cup dill, finely chopped optional popular addition: 2-3 slices cooked bacon Dressing: 1/3 cup olive oil 3 tbsp champagne vinegar 3 tbsp fresh lemon juice 1 heaping tbsp honey 1 heaping tbsp dijon mustard 1/2 tsp salt 1/4 tsp pepper

This playful recipe borrows the flavors of sour cream and onion dip and reimagines them into a bright, punchy salad with a creamy dressing. Yield: 4 to 6 servings ½ cup sour cream 2 tablespoons sherry vinegar or red wine vinegar 1 tablespoon onion powder 2 teaspoons honey or agave nectar 2 teaspoons Dijon mustard 1 teaspoon Worcestershire sauce (optional) 1 garlic clove, finely grated or minced Kosher salt (such as Diamond Crystal) and freshly ground pepper ¼cup finely chopped chives, plus more for serving 10 loosely packed cups torn or chopped lettuce leaves, such as butter lettuce or romaine hearts (about 8 to 10 ounces, depending on the variety)

3 ounces fresh greens (about 6 cups) 1/2 head radicchio, cored and sliced into fine ribbons 1/2 large lemon, zested and juiced (about 1 tablespoon juice) 3 tablespoons extra-virgin olive oil 1 teaspoon honey 1/4 cup roasted salted pepitas Salt and freshly ground black pepper

The key to vibrant yet substantial summer salads is to mix raw and cooked ingredients and incorporate as many textures as possible This one achieves that abundance in a streamlined manner by cooking lentils and orzo together in one pot Start with the lentils, then add the orzo partway through cooking so both become tender at once

This Sonoma chicken salad combines shredded chicken with grapes, pecans, red onion and celery all tossed in a creamy, sweet poppy seed dressing. It's easy, flavorful and perfect for meal prep. Ingredients 2 cups shredded chicken ½ cup red grapes, halved ¼ cup diced red onion ¼ cup diced celery 1 Tablespoon chopped pecans ¼ cup mayonnaise, I used avocado oil mayo ¼ cup plain Greek Yogurt 1 teaspoon apple cider vinegar 1 teaspoon honey ½ teaspoon poppy seeds ¼ teaspoons sea salt ¼ teaspoon pepper Method Whisk together mayo, greek yogurt, apple cider vinegar, honey, poppy seeds, salt and pepper in a small bowl. Add chicken, grapes, onion, celery and pecans into a large bowl. Pour dressing over and toss to combine. Taste and adjust seasonings, if needed. Enjoy right away or chill before serving. Serve with crackers for a snack or appetizer, on bread or a wrap for a sandwich or over a bed of greens. Place salad in an airtight container in the fridge. The salad will keep for 3-5 days.