Cookware needed: medium or large mixing bowl, grill, foil
In a mixing bowl, toss slaw mix and shredded coconut with creamy coconut dressing and a little salt & pepper. Set aside.
Preheat grill to med-high (see note).
Trim green bean stems. Place the green beans on the foil, drizzle with olive oil, and season with salt & pepper. Fold the foil over the green beans and crimp the edges to seal completely. Once hot, place on grill and cook about 10-15 minutes or until tender.
Meanwhile, season both sides of chicken with spice rub & salt, then rub with a little oil. Place on the other side of the grill and cook about 5 minutes per side or until cooked through. (Keeping the lid closed will speed up the cooking process, just be sure to check frequently to avoid flare-ups.)
Before serving, give the creamy coconut slaw a taste, and adjust seasoning if needed.
When chicken is cool enough to handle, slice and divide between plates. Serve slaw and green beans on the side.
Notes: A grill pan, skillet, or your oven’s broiler can be used instead of an outdoor grill. Cooking times may vary.
Preheat oven to 425. Cut chickpea croutons into 1-inch cubes and toss with olive oil and salt & pepper. Place on a baking sheet and roast 20 minutes in preheated oven. Turn the broiler on during the last 1-2 minutes of cooking to add some extra crunch. Continue with next steps while croutons are baking
Cut tomatoes, cucumber, and bell pepper into bite-sized chunks. Pull herbs from stems, and roughly chop or tear.
Pour lemon-herb vinaigrette base into the bottom of a large salad bowl. Add an equal amount of oil and whisk or mix with a fork to combine. Place the vegetables you just cut, the herbs, sliced onion and olives into the bowl with the dressing. Toss to combine and season to taste with salt & pepper.
Heat a small amount of oil in a skillet over med-high heat. Season both sides of chicken with salt & pepper then cook for about 5 minutes per side or until cooked through. Let cool for a minute before chopping into chunks and adding to the salad bowl.
When the chickpea croutons are done, let cool for a minute or so, then add to the salad bowl. Toss gently to combine, before adding the greens and tossing one last time.
Divide between serving bowls, and crumble some feta over the top of each serving. Enjoy!
Notes: Italian, from pane ‘bread’ + zanella ‘small basket’. The “traditional” panzanella is a type of Tuscan salad made with chopped salad vegetables, and stale bread soaked in dressing.
Preheat your oven’s broiler (see note). Slice tomatoes in half. Rub corn with a little oil, sprinkle with salt & pepper.
In a mixing bowl, combine ground turkey with patty seasoning, and season generously with salt & pepper. Mix just enough to combine—overworking causes tough patties. Form meat into patties (see note), place on baking sheet along with bacon and corn. For easier clean up, line the baking sheet with foil.
Place the baking sheet under the broiler and keep a close eye on everything. Every oven is different, so adjust the rack position lower if things appear to be browning too quickly, or raise it up if it seems to be taking too long.
Turn corn occasionally, it should be done in 5-7 minutes.
Burgers should be turned once during cooking, and will likely take about 3-7 minutes per side.
Bacon should also be turned once during cooking, and will probably take 3-4 minutes per side. When bacon is done drain on a paper towel and then chop or crumble.
Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the arugula and tomatoes. Crumble blue cheese into bowl, toss gently and season with salt & pepper to taste.
Divide salad between plates, top with turkey patties and crumbled bacon and serve corn on the side.
Too hot in the kitchen? Use an outdoor grill to prepare the entire meal.
Burger patties tend to puff up in the middle as they are cooking, pushing an indent into the middle with your thumb will prevent this and help the patties cook more evenly.
balsamic vinaigrette base
herb salad mix
Cookware needed: small or medium saucepan with a lid, medium bowl, salad bowl, small to medium nonstick skillet
Fill the saucepan with water. Cover and bring to a boil over high heat. Meanwhile, trim stem end from green beans, and cut in half if you prefer bite sized pieces. Fill a medium bowl with cold water and ice.
When water in saucepan is boiling, add the trimmed green beans. Blanch about 60 seconds until bright green but still crisp. Drain green beans, then transfer to the ice water bowl to stop the cooking process. Once cooled completely, drain again and set aside on a clean towel to dry.
Slice tomatoes in half. Rinse and drain white beans. Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine (see note). Add tomatoes, white beans, green beans, onion, and olives to salad bowl. Season with salt & pepper. Toss to combine, set aside to marinate.
Meanwhile, place egg(s) in the bottom of the saucepan and cover with cold water. Bring to a boil over high heat. Once boiling, cover, and immediately remove from heat. Set a timer for 12 minutes. While you wait, prepare another bowl of ice water. When the 12-minute timer is up, drain egg(s) and carefully transfer to ice water. After about 1 minute, crack and peel your egg(s). Slice into quarters.
While egg(s) are cooking, heat a small amount of oil in a nonstick skillet over medium heat. Season both sides of chicken with salt & pepper. When oil is hot, add chicken to skillet and cook about 5 minutes per side or until cooked through. Transfer to a cutting board and slice chicken.
Divide greens between plates, top with sliced chicken and marinated vegetables, drizzling any remaining vinaigrette over the top. Arrange quarters of hard boiled egg on top, season with a little salt & pepper to taste.
Notes: For a fancy presentation, marinate the vegetables in separate small bowls, reserving a little vinaigrette for the greens. Toss the greens and divide between plates, then arrange the vegetables on top of the greens to finish.
basil & mint
red bell pepper
Cookware needed: small mixing bowl, outdoor grill (see note), salad bowl
Preheat grill to med-high heat.
Meanwhile, pull basil & mint leaves from their stems. Finely chop, and place in a small mixing bowl. Add peas to the bowl, along with a generous drizzle of olive oil. Use a fork to roughly mash peas. Season with salt & pepper.
Trim the woody stem ends from the asparagus. Rub asparagus spears and red pepper pieces with a little olive oil, and season with salt & pepper. Season chicken with salt & pepper and rub with oil.
When grill is hot, cook your chicken and vegetables:
Grill the vegetables about 5 minutes, turning occasionally, until crisp tender. When the vegetables are done, transfer to a plate and bring indoors.
On the other side of the grill, cook chicken about 5 minutes per side or until cooked through. Transfer to a plate and keep warm.
Reduce the grill temperature to low.
When vegetables are cool enough to handle, cut into bite sized pieces. Divide cauliflower cream between flatbreads and spread evenly. Top with grilled vegetables. Place flatbreads directly on the grill and close the lid. Grill until flatbreads are crispy at edges. Carefully transfer flatbreads to a plate and top with pecorino cheese.
In a salad bowl toss arugula with a squeeze of lemon, a drizzle of olive oil, and a sprinkle of salt & pepper.
Serve arugula directly on top of the hot flatbreads, and finish with a dollop of smashed pea pesto. You can fold flatbreads over and eat like a sandwich, or dig in with a knife and fork. Serve sliced chicken on the side. Enjoy!
Notes: No access to an outdoor grill? You can always make this meal using a stovetop grill pan, or your oven’s broiler.
italian seasoning blend
white wine sauce starter
Cookware needed: small or medium saucepan with lid, plastic wrap, large skillet
Using a damp paper towel, wipe mushrooms of any dirt. Then trim/discard the stem ends, and roughly chop into 1/3-inch pieces. Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add mushrooms. Season with salt & pepper, and cook, stirring occasionally, until the edges of mushrooms are crispy and golden. Add quinoa and water (see note) to saucepan, bring to a boil, then reduce heat to low and simmer, covered, for 10-20 minutes or until water is absorbed. When done remove from heat, keep covered, and let sit at least 5 minutes before fluffing with a fork.
Meanwhile, remove rosemary leaves from the stem, and roughly chop.
On a cutting board, place chicken between two pieces of plastic wrap. Use a meat mallet or the bottom of a heavy skillet to lighly pound the chicken into thin, even pieces.
Heat a small amount of oil in a skillet over med-high heat. Season both sides of chicken with italian seasoning blend, salt & pepper. When oil is hot, add chicken to skillet and cook about 3 minutes per side or until cooked through. Work in batches if necessary.
Transfer chicken to a plate and keep warm. Add more oil to hot skillet if needed. Keeping over med-high heat, saute onion, artichoke and rosemary about 3-4 minutes or until onion is golden. Add white wine sauce starter and an equal amount of water. Bring to a boil, then simmer and allow the liquid to reduce. Return chicken to the skillet, turning to coat with sauce and rewarm. (For a richer sauce, add a pat of butter to the skillet at the end.)
Divide spinach between plates and top with chicken and artichoke sauce. Serve mushroom quinoa on the side.
Notes: When recipe calls for water, use the following: 1 cup for 2 portions, 2 cups for 4 portions, 3 cups for 6 portions.
Cookware needed: medium to large saucepan or stockpot with lid, salad bowl
Roughly chop cauliflower into bite-sized pieces. Measure water as directed in notes below.
Heat a small amount of oil in a saucepan over med-high heat. When oil is hot, add ground turkey and season with salt & pepper. Cook until turkey is no longer pink. Transfer to a bowl and keep warm.
Add coconut oil to the hot saucepan. When oil is hot, add onion, cauliflower, and rice and season with salt & pepper. Cook, stirring frequently until the rice is golden brown and toasted, about 3-5 minutes.
Add spiced coconut milk, water and a pinch of red pepper flakes to taste. Increase the heat to high and bring to a boil. When boiling, reduce heat to simmer, add ground turkey back to the soup, cover and cook until the cauliflower is tender about 10-15 minutes.
Meanwhile, roughly chop the cilantro. Set aside.
When the cauliflower is tender, squeeze lime juice into the soup, add HALF of the cilantro and stir to combine. Give it a taste, and add additional salt & pepper if needed.
Pour vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens. Toss gently and season with salt & pepper to taste.
Divide soup between bowls and top with remaining cilantro. Enjoy salad on the side.
Notes: When recipe calls for water use the following: 2 cups for 2 portion, 4 cups for 4 portion, and 6 cups for 6 portion.
Preheat oven to 425. While you are waiting for the oven to heat, slice grape tomatoes in half, and trim the tough stem ends from the asparagus.
On a foil-lined baking sheet, toss asparagus with olive oil, salt & pepper. Place lemon wedge(s) on baking sheet, and roast 7-10 minutes or until asparagus is tender crisp.
Meanwhile, lightly season both sides of chicken with salt & pepper. Pour chia seed binder into one shallow dish and pretzel crumbs into a second shallow dish. Working one piece at a time, dip both sides of chicken into the chia seed mix and then press into the crumbs, turning to coat both sides.
Heat a nonstick skillet over med-high heat. Add enough oil to cover the bottom of the pan. When oil is hot, add chicken pieces in one layer (work in batches if necessary). Cook 2-5 minutes per side or until golden brown and cooked through. If needed, add more oil to the pan, or reduce heat if they are browning too quickly.
While chicken is cooking, place arugula in a salad bowl and drizzle with basil honeycomb dressing. Toss gently and season with salt & pepper to taste. Scatter the sliced tomatoes over the top.
Just before serving, squeeze some of the roasted lemon over the asparagus (and the chicken schnitzel if you like). Serve the arugula salad on the side.
Cookware needed: small or medium saucepan with lid, baking sheet
Preheat oven to 425.
Slice red pepper into ¼-inch strips. Rinse and drain chickpeas. Set both aside.
Measure water as indicated in notes below. Heat enough oil to cover the bottom of a saucepan over med-high heat. When oil is hot, add couscous and stir until grains are coated with oil and begin to smell toasty. Add water and bring to a boil. Cover and reduce heat to low. Simmer 5 minutes. Then, keeping the lid on remove from heat and let sit 10-15 minutes before fluffing with a fork. Season with salt & pepper to taste. Continue with next steps while couscous is cooking.
On a baking sheet, toss leeks, sliced red pepper and chicken with olive oil, salt & pepper. Place the lemon cut side down on the baking sheet as well. Once oven has heated, roast for 10 minutes. When 10 minutes have passed, remove the lemon and set aside. Add the chickpeas to the baking sheet and toss with the chicken & vegetables. Return to oven for 5-10 minutes or until chicken is cooked through and vegetables are tender.
Meanwhile roughly chop parsley.
When the chicken and vegetables are done, remove the pan from the oven, add spinach to the pan and squeeze lemon over the top. Toss well and return to the oven for 30-60 seconds until the spinach just wilts.
Divide the couscous between plates and top with chicken & vegetables. Sprinkle crumbled feta and parsley over the top
Notes: When recipe calls for water use 1 cup for 2 portions, 2 cups for 4 portions, or 3 cups for 6 portions.
thyme & basil
caesar vinaigrette base
Cookware needed: medium or large nonstick skillet, salad bowl
Trim stem from eggplant and zucchini. Cut both into 1/3-inch dice. Set aside.
Heat a small amount of oil in a nonstick skillet over med-high heat. When oil is hot, add ground turkey and season with salt & pepper. Cook until turkey is no longer pink then add eggplant, zucchini & onion. Season with a little more salt & pepper, cook, stirring occasionally, 3-5 minutes.
Add diced tomatoes and thyme sprigs then continue to cook, 3-5 minutes or until vegetables are tender. Season with salt & pepper to taste.
Pour caesar vinaigrette base into the bottom of your salad bowl and add an equal amount of olive oil. Whisk or mix with a fork to combine. If this looks like too much dressing, remove some before adding the greens and the grated pecorino. Toss gently and season with salt & pepper to taste.
Pull basil leaves from stem and stack the leaves. Roll the leaves together, then slice crosswise into thin ribbons (called a “chiffonade”). Stir the chiffonade of basil into the ratatouille, then divide between serving plates and keep warm.
Wipe out the skillet and place back on the stove over medium heat. Add a little olive oil to the skillet. While the skillet is heating, crack eggs into a small dish. When skillet is hot, add the eggs carefully and cook to desired doneness, about 2-3 minutes for sunny side up.
Top each serving ratatouille with an egg. Enjoy the salad on the side.