Category: Yellow

Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared Polenta with Slow Roasted Tomatoes & Pesto

Seared cornmeal polenta medallions with slow roasted heirloom cherry tomatoes, homemade arugula pesto, and crème fraîche. Pairs wonderfully with a Pinot Noir. 

Ingredients

1 pound cherry tomatoes
1 tablespoon olive oil
¾ teaspoon sea salt
1 18-ounce polenta tube
2 tablespoons of butter
½ cup baby arugula, stems removed
¼ cup fresh Parmesan cheese
¼ cup olive oil
Pinch of salt to taste
2 tablespoons crème fraîche
1 teaspoon milk

Directions

Preheat oven to 250 degrees F.

Add 1 pound tomatoes to a quarter-sized baking sheet with 1 tablespoon olive oil. Top with ¾ teaspoon sea salt. Shake the pan back and forth to roll tomatoes to coat.

Roast tomatoes for 2 hours, stirring a few times. Tomates can be made up to a few days in advance.

Melt 2 tablespoons butter in a 10” cast iron skillet over a medium heat.

Cut an 18-ounce tube of polenta into 1-inch medallions. Add medallions to the skillet and cover with a splatter guard. Sear polenta on each side for about 10 minutes, until crispy and dark brown around the edges.

While the polenta is searing, make the arugula pesto. Puree ½ cup arugula, ¼ cup Parmesan , and ¼ cup olive oil until thin, adding more oil if needed. Add a pinch of salt or more to taste. Careful not to over salt. Let stand and taste before adding more.

Thin out 2 tablespoons of crème fraîche with 1 teaspoon of milk.

When polenta is seared, turn off heat and add tomatoes to skillet, and remove from heat. Drizzle with creme fraiche and pesto and serve.

Seared Polenta with Slow Roasted Tomatoes & Pesto

Easy Cherry Lemonade

Easy Cherry Lemonade

Refreshing as it is easy to make, this cherry infused lemonade is the perfect beverage for those warmer days and a wonderful way to celebrate fresh cherry season!

Ingredients

1 lb fresh cherries, pitted & smashed
1 cup sugar
1 cup fresh lemon juice
12 cups filtered water
Slices of lemon

Directions

Add 1 pound fresh cherries to a gallon-sized pitcher that are pitted, smashed, and juicy.

Fresh cherries will keep for about 10 days in the refrigerator and up to 6 months in the freezer. You may want to destem and pit them when freezing but not necessary.

Add 1 cup of sugar, 1 cup fresh lemon juice, and 12 cups of filtered water. Filtered is optional but does improve the taste.

To get the most juice out of a lemon, microwave it for about 20 seconds. It will not only be easier to squeeze, it will yield more. Excess juice can be frozen for up to 3 months.

Place the pitcher in the fridge for 2 hours. During this time the sugar will dissolve.

Stir just before serving and serve over ice with slices of lemon. The cherry lemonade will keep for about 10 days in the fridge. If you aren’t going to drink it in time, turn it into popsicles!

Enjoy!

Easy Cherry Lemonade Recipe

Spicy Cheesy Brussels Sprout Au Gratin Recipe

Spicy Cheesy Brussels Sprout Au Gratin

Spicy food lovers, you are going to love this spin on traditional au gratin potatoes. This Brussels sprouts recipe smothers seared sprouts in a spicy cheese sauce with a crunchy panko crumb topping.

Ingredients

3 tablespoons butter, divided
1 pound Brussels sprouts, trimmed and sliced
¼ cup diced shallot
1 tablespoon minced jalapeño
2 cloves garlic, minced
1 tablespoon flour
½ cup vegetable broth
½ cup milk
½ cup heavy cream
½ cup shredded gruyere, more for topping
¼ cup shredded cheddar, more for topping
¼ cup panko breadcrumbs

Directions

Preheat the oven to 425 degrees F. I suggest using a shallow oven safe dish such as a dutch oven.

Melt 1 tablespoon of butter over a medium low heat. Add in the 1 pound of trimmed and sliced Brussels sprouts, and sauté until bright and seared. About 5 minutes.

Set Brussels sprouts aside.

Using the same dish, melt 1 tablespoon of butter. Add ¼ cup shallots, 1 tablespoon minced jalapeño, 2 cloves of minced garlic, and sauté for 1 minute, until aromatic.

Add 1 tablespoon flour and mix until all of the shallots, jalapenos, and garlic are covered.

Add the ½ cup vegetable broth, ½ cup milk, and ½ cup cream. You can use whipping cream or half and half.

Bring the mixture to a low simmer, careful not to boil, and cook until liquid begins to thicken. Cook for about 2 minutes. Turn off heat.

Turn off heat.

In small batches, add in ½ cup gruyere and ¼ cup cheddar. Fully mix in the cheese before adding more. Repeat until all of the cheese is added and incorporated.

Fold in seared brussel sprouts.

Melt the remaining 1 tablespoon of butter. Mix the melted butter with ¼ cup panko breadcrumbs and some of each cheese.

Top the cheesy Brussels sprouts with the breadcrumb mixture. Transfer the dish to the oven and bake at 425 for about 20 minutes, until the sauce is bubbly and the breadcrumbs are golden.

Broil on low for a few minutes for toastier breadcrumbs.

Spicy Cheesy Brussels Sprout Au Gratin Recipe

Bell Pepper Nachos with 1-Minute Cheese Sauce

Bell Pepper Nachos with 1-Minute Cheese Sauce

All the nachos with none the carbs! This keto, gluten-free, low-carb take on nachos is vegetarian friendly and super easy to make with a quick and easy foolproof cheese sauce.

Ingredients

1-Minute Cheese Sauce
½ cup half and half
2 ounces cream cheese
1 cup shredded cheddar cheese
¼ teaspoon cayenne pepper
Salt to taste
Mushroom Taco Meat
1 tablespoon oil
8 ounces mushrooms, chopped
1 tablespoon taco seasoning
Bell Pepper Nachos
3 bell peppers
Mushroom Taco Meat
¼ cup shredded cheddar cheese
1-Minute Cheese Sauce
4 ounces guacamole
4 ounces pico de gallo salsa
2 ounces sour cream
1 tablespoon chopped cilantro

Directions

1-Minute Cheese Sauce

Warm ½ cup half and half over a medium-low heat in a medium saucepan. Add 2 ounces cream cheese and whisk until incorporated.

Turn heat to low, and add a fourth of the 1 cup cheddar cheese. Mix to combine, then add another fourth, repeating until all ingredients are combined.

Mix in the ¼ teaspoon cayenne pepper.

Mushroom Taco Meat

Warm 1 tablespoon oil in a medium saute pan.

Add 8 ounces chopped mushrooms and turn heat to medium. Once mushrooms begin to sweat, add in 1 tablespoon taco seasoning. Stir until the shrooms are fully coated. Cook until mushrooms have reduced by over half.

Bell Pepper Nachos

Preheat oven to 400 degrees F.

Take 3 bell peppers (I recommend sweet ones like reds, yellows, and oranges), and slice them down the side lengthwise to create “chips.”

Place the peppers on a quarter-sized baking sheet, with the inside of the pepper facing up, to form cups.

Divide the Mushroom Taco Meat between the bell pepper chips. Do the same with the ¼ cup shredded cheese.

Place baking sheet in the preheated oven and bake for 10 minutes.

Remove baking sheet from oven. Top the peppers off with the 1-Minute Cheese Sauce, 4 ounces of guacamole, 4 ounces of pico de gallo salsa, and 2 ounces of sour cream.

Finish off with 1 tablespoon of chopped cilantro and enjoy!

Bell Pepper Nachos with 1-Minute Cheese Sauce

Spicy Cucumber & Radish Salsa

Spicy Cucumber & Radish Salsa

A spicy, veggie-packed cucumber salsa made with radishes and sweet yellow peppers. A great condiment you can use just like pico de gallo. It’s bright, tangy, and delicious.

Ingredients

2 cucumbers, peeled, seeded & diced
1 yellow bell pepper, small dice
¼ cup diced red onion
4 radishes, small dice
1 serrano chile, minced
cup chopped cilantro
2 limes, juiced
2 garlic cloves, minced
½ teaspoon sea salt

Directions

Peel, seed, and dice 2 cucumbers. You can leave the seeds in if you like. It will make the salsa a bit more watery and slightly on the bitter side. I would not leave the peel. It would be too bitter.

Add the diced cucumbers to a mixing bowl.

How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.

Dice 1 yellow bell pepper and add. Add the ¼ cup of diced red onion, 4 radishes diced (I used Easter radishes for their color), 1 minced serrano chile pepper, ⅓ cup chopped cilantro, the juice from 2 limes, and 2 cloves of garlic minced.

How to store bell peppers: Bell peppers fair better in the cold than cukes do, so they do well in the fridge. They like it humid though so place them in a bag. Even better, if you have a crisper drawer where you can adjust the humidity, place them there.

How to store chile peppers: Chile peppers, like serranos or jalapenos, are similar to bell peppers. They like it a little colder but not as much humidity. They are also more sensitive to ethylene so keep that in mind.

Add in ½ teaspoon of sea salt.

If you want it saltier, I suggest adding ¼ teaspoon of sea salt at a time, mix the salsa, and then let it set for a few minutes. Taste and repeat if you want more. The salt will need some time to incorporate, so letting it set prevents the salsa from getting over salted.

This salsa will keep fresh for 2 to 3 days stored in an airtight container. I like to chill mine for an hour in the fridge before serving. Enjoy!

Spicy Cucumber & Radish Salsa Recipe

Easy Red Lentil Coconut Curry (Crock Pot Recipe)

Easy Red Lentil Coconut Curry (Crock Pot Recipe)

A delicious, protein-packed, plant-based curry that’s as easy to make as it is tasty. Bursting with lentils, this crock pot recipe requires no expensive or complicated spices.

Ingredients

1 tablespoon olive oil
1 ½ cups chopped onion, small dice
4 garlic cloves, minced
½ teaspoon sea salt
2 tablespoons tomato paste
1 cup red lentils, washed & picked over
2 cups vegetable broth
1 (13.5 ounce) can coconut milk

Directions

Add 1 tablespoon olive oil to your crock pot. Turn the heat to medium-high. Once the oil has warmed, add 1 ½ cups chopped onion and 4 cloves of garlic. Cook for about 5 minutes until the onion being to sweat and the mixture becomes aromatic.

How to store onions: Never put them in the refrigerator. They prefer a dry place with decent air flow.

Add 1 packed of Indian Dal spice packet from Zen of Slow Cooking , ½ teaspoons sea salt, 2 tablespoon tomato paste, 1 cup lentils, 2 cups vegetable broth, and 1 can of coconut milk. Mix to combine.

How to store garlic: Once you open a bulb of garlic, unused cloves begin to lose their freshness. You can peel them all and keep them in vinegar in the fridge for months.

Cover and cook on low for 6 hours.

Get instructions on how to make this recipe in a pressure cooker or dutch oven , plus many other recipes! I served this curry over my mom’s homemade rice pilaf. Yum!

Enjoy!

Easy Red Lentil Coconut Curry (Crock Pot Recipe)

Hot Honey & Garlic Corn on the Cob

Hot Honey & Garlic Corn on the Cob

A spicy and sweet corn recipe with homemade honey butter infused with hot honey, garlic, and fresh herbs. Plus how to cook corn on the cob perfectly every time and food storage tips.

Ingredients

1 stick salted butter, softened
2 cloves garlic, minced
½ teaspoon minced oregano
1 tablespoon minced parsley
2 tablespoons hot honey
6 ears of corn
2 jalapeños, sliced

Directions

Add 1 stick of butter, 2 cloves of garlic, ½ teaspoon minced oregano, 1 tablespoon minced parsley, and 2 tablespoons of hot honey to a mixing bowl. Mix until all of the ingredients are thoroughly combined. Check out my food hack for cooking with fresh herbs .

How to store garlic: a bulb of garlic, once the seal on the bulb has been broken, it is best to use that garlic up quickly. It will only keep fresh for about a week. You can make the garlic last for months by storing it in vinegar in the refrigerator. Never oil!

How to store fresh herbs: for leftover oregano and parsley, store it like cut flowers. Trim the stems and place them in a few inches of water in the fridge. Change the water as needed.

Transfer the mixture to a small bowl or ramekin, cover, and refrigerate for about an hour, until spread just firms up.

How to store corn: Buy the freshest corn you can. As soon as corn is picked, the kernels dry out and get tough and the sugars convert to starch. Corn contains proteins called prolamins, whose bitterness becomes more pronounced as the sugar concentration declines. Refrigeration helps slow this down but I wouldn’t keep corn longer than three days in the fridge.

The easiest way to husk corn (or shuck corn) is to trim off the stem-side of the corn at the girthiest spot. Microwave the corn for about 30 seconds, more if doing more than one at a time. Then carefully squeezing the ear from the other side, the corn will slide right out from the silk and husk. Here’s my video on how to husk corn for more details.

For tender and juicy corn, cook it in a hack sous vide method. Bring at least 4 quarts of water to a boil. Do not add salt as it makes the kernels tough. You can add a little sugar to sweeten up ears of corn that aren’t as fresh. It will mask any developed bitterness.

Add the 2 jalapenos to the boiling water. Add the 6 ears of corn.

Turn off the heat, cover the pot, and let stand for at least 10 minutes to cook and up to 30 minutes. Remove corn.

Spread the hot honey & garlic butter over each ear of corn. Top off with any remaining chopped parsley. Eat immediately.

Enjoy!

Hot Honey & Garlic Corn on the Cob

Cold Cucumber Noodles with Sesame Dressing

Cold Cucumber Noodles with Sesame Dressing

A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It’s vegan, gluten free, and mostly keto.

Ingredients

2 cucumbers, peeled & trimmed
1 yellow squash, trimmed
2 tablespoons sesame oil
1 tablespoon rice vinegar
1 teaspoon turbinado sugar
¼ teaspoon white miso
¼ teaspoon sea salt
Sesame seeds
Chopped cilantro

Directions

Peel and trim 2 cucumbers and run them through a spiralizer using the medium noodle setting. If zucchini is zoodles, are these coodles?

How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.

Take the 1 yellow squash, also trim the ends, and run through the spiralizer. Are these yoodles? Sqoodles?

How to store summer squash: They like it colder than cukes do. Place summer squash in a bag in the fridge. If you have a crisper drawer, even better. They like high humidity.

In a mixing bowl, add 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of turbinado sugar (white or brown sugar is fine), ¼ teaspoon of white miso and mix until fully combined.

How to store sesame oil: The oil will keep for a year past the Best By date if unopened. Once opened, just six months stored in a cool dry place. If you keep it in the fridge, it can last up to a year after opening.

How to store rice vinegar: Unseasoned rice vinegar can last about 5 years in the pantry but up to 10 years in the fridge.

Because the saltiness of miso can vary, add half of the ¼ teaspoon of salt and mix to combine. Add remaining salt if desired.

Add the coodles and yoodles (ya, I went there) to the sesame dressing and toss to fully coat. Cover and refrigerate for 1 hour.

To serve, top with sesame seeds and chopped cilantro. This dish will keep for a day maybe two in an airtight container in the fridge.

Cold Cucumber Noodles with Sesame Dressing Recipe

Crispy Cauliflower Tacos with Beet Citrus Salsa Recipe

Crispy Cauliflower Tacos with Beet Citrus Salsa (Sheet Pan Recipe)

Easy sheet pan tacos with a crispy flour shell. These cauliflower tacos are quick to make and easy, topped of with a spicy beet tangerine salsa.

Ingredients

1 head of cauliflower
3 tablespoons olive oil, divided
½ lime, juiced
2 tablespoons taco seasoning
10 taco-sized tortillas
1 avocado, thinly sliced
½ shredded red cabbage
1 green onion, thinly sliced
cup sour cream
cup chopped cilantro

Directions

Preheat oven to 425 degrees F.

Remove the greens and stem from the cauliflower and cut it into equal pieces, as much as possible. Set the florets aside.

Add the florets to a half-sized baking sheet and coat them with 2 tablespoons of the olive oil. Squeeze the juice from ½ of a lime over the florets. Sprinkle the florets with 2 tablespoons of taco seasoning such that they are mostly evenly coated.

Transfer baking sheet to the oven and bake for 25 minutes, or until the florets are fork tender. Remove from the oven.

Remove florets from the baking sheet and set aside. Lay the tortillas on the baking sheet such that they are evenly spaced out. Using the remaining olive oil, brush the outer edges of the tortillas on both sides.

Transfer baking sheet to the oven and bake for 5 minutes or until the tortillas are crispy and puff up.

Remove the crispy taco shells from the oven and divide the roasted cauliflower between them.

Top off the tacos with slices from the 1 avocado, ½ cup shredded red cabbage, the 1 green onion sliced up, some of the Roasted Beet & Orange Salsa , ⅓ cup sour cream, and ⅓ cup chopped cilantro.

Cut cabbage, or shredded, will last about 3 days in the fridge in an airtight container. Sour cream will hold up for 2 weeks. For the cilantro, store the leftovers like cut flowers. Trim the ends and cover them in a couple inches of water and it should last 10 days or more.

Enjoy!

Crispy Cauliflower Tacos with Beet Citrus Salsa Recipe

Easy Vegan Slow Cooker Ramen

Easy Vegan Slow Cooker Ramen

A tasty and easy vegan ramen dish you make right in your crock pot. No expensive or complicated spices required! It’s plant-based, clean, and full of umami.

Ingredients

1 tablespoon vegetable oil
4 cloves garlic, chopped
1 tablespoon red curry paste
½ cup mirepoix
8 ounces mushrooms, sliced
8 ounces tofu, cubed
¼ cup soy sauce
15 ounces can sweet corn, undrained
6 cups veggie broth
½ cup broccoli florets
4 ounces udon noodles
2 tablespoons white miso
Chopped cilantro
Sliced jalapeños
Sliced green onions

Directions

Warm 1 tablespoons of vegetable oil over a medium-low heat. Add the Sichuan spices from The Zen of Slow Cooking to the oil and cook for about a minute. It’s important to not burn the spices.

This is referred to as blooming spices. By sauteing them in oil, the spices will release even more of their flavor compounds.

These Zen of Slow Cooking spice blends are highly versatile. They make a great flavor foundation for a variety of dishes and this recipe is one example. Plus, they’re free from salt, or low sodium, non-GMO, and preservative free. Check out their website for even more inspiration!

Add in the 4 cloves of garlic and saute for a minute. Add the 1 tablespoon of red curry paste and saute for a minute.

Increase heat to medium and add the ½ cup of mirepoix — 2 parts chopped onion, 1 part chopped carrot, 1 part chopped celery. Saute until the carrots are slightly tender.

Add the 8 ounces mushrooms and saute until browned.

These Zen of Slow Cooking spice packets make it easy to explore the world of flavors out there without having to buy a ton of unique ingredients that you may never use or might not even like. Fewer jars means you spend less money, fewer spices going bad and less food waste. Just one of the many ways this Certified B Corporation is helping the planet. You all know how I feel about food waste!

Add the 8 ounces of cubed tofu, ¼ cup soy sauce, 15 ounce can of corn, and 6 cups of vegetable broth to the pot. Remember to press out the tofu before chopping to remove any excess water. The can of corn isn’t drained as the starch in the liquid will make the broth creamy.

I also want to add, on the back of the packets you typically find a recipe to use it but also a fun little story about how this particular blend came to be. Hint: it usually involves traveling somewhere and tasting something delicious.

Increase heat to medium-high, cover, and bring the ramen to a boil. Reduce heat to low and let cook for 7 hours.

Now let the ramen cool overnight in the refrigerator. By doing so, all the flavors will come together and meld quite beautifully.

Before serving, bring the ramen back to a boil. Add in ½ cup broccoli and 4 ounces uncooked udon noodles. Return to a boil and cook for 10 minutes, until the noodles are tender and done.

Remove the ramen from heat and mix in 2 tablespoons of miso until it fully dissolves.

Serve with chopped cilantro, sliced jalapenos, and sliced green onions as optional toppings. Enjoy!

Be sure to check out The Zen of Slow Cooking for other tasty recipes using this Sichuan blend and more.

Easy Vegan Slow Cooker Ramen Recipe

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