Red Curry Peanut Sauce

Yield: 1 1/2 cups

1 can coconut milk

2 tbsp peanut butter

2 tbsp red curry paste

1 1/2 tbsp fish sauce

2 tbsp lime juice

3 tbsp brown sugar (or maple syrup)

2 cloves garlic, minced

1/4 cup water

1. Pour the coconut milk into a small saucepan over medium-high heat.

2. When the coconut milk reaches a gentle simmer, add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, garlic, and water. Whisk and simmer for 15 minutes or until the sauce has reduced and thickened.

3. Serve over rice, noodles, chicken, fish, or vegetables. Top with crushed peanuts and scallions.

https://pinchofyum.com/red-thai-curry-sauce

Mixed Berry Muffins

Yield: 11 muffins

3/4 cup coconut oil, melted

1/2 cup brown sugar

1/4 cup maple syrup

1/4 cup yogurt (or sour cream)

2 eggs

1 1/2 tsp vanilla extract

2 cups flour

2 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 1/2 cups frozen mixed berries

1. Preheat the oven to 400F. Line a cupcake pan with liners.

2. In a large mixing bowl, whisk together the coconut oil, brown sugar, maple syrup, yogurt, eggs, and vanilla until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir to form a soft dough.

4. Thaw the berries. Microwave frozen berries for one minute. Transfer to a fine mesh strainer. Gently rinse with warm water to wash off the excess colored juices. Tap the side of the strainer to get even more water out. You’ll be left with about 3/4 cups of thawed berries.

5. Gently fold the berries into the batter.

6. Divide the batter between 10-11 muffin cups.

7. Optional: Top with a spoonful of turbinado sugar.

8. Bake for 15 to 20 minutes, or until a tester comes out clean.

9. Transfer muffins to a wire rack to cool partially before serving or completely before storing.

https://pinchofyum.com/mixed-berry-muffins-with-sugary-tops

Cheddar Scones

Yield: 16

2 cups all-purpose flour, plus more for hands and work surface

2 tsp baking powder

1/2 tsp baking soda

1 tsp sugar

3/4 tsp salt

1/2 cup unsalted butter, very cold or frozen

1 cup cheddar cheese, shredded

1 stalk green onion, thinly sliced

1/2 tsp thyme

1/2 tsp garlic powder

1/2 cup buttermilk

1/4 cup whipping cream

2-3 tbsp water

1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. In a large bowl, whisk the flour, baking powder, baking soda, sugar, and salt together.

3. Grate the frozen butter into the flour mixture. With your fingers, crumble the butter into the flour until the mixture resembles coarse meal.

4. Add cheese, green onion, thyme, and garlic powder. Stir to combine.

5. Add in wet ingredients and mix until a shaggy dough is formed.

6. Pour the dough onto a floured surface and gently pat the dough until the flour mixture just comes together into one mass and shape the dough into a large rectangle. Be careful not to over mix.

7. Using a floured rolling pin, roll out the dough into a large rectangle. Fold it in half then roll out the dough again.

8. Using a sharp knife, cut the dough into 8 even rectangle biscuits, then cut in half to make triangles.

9. Place scones 1/2-inch apart on the prepared baking sheet.

8. Bake for 17 to 18 minutes, or until lightly golden and cooked through.

https://simplicityandastarter.com/sourdough-garlic-herb-biscuits/#mv-creation-93

Peanut Butter Cookies (gluten-free, dairy-free)

Yield: 3 dozen

1 cup peanut butter

5 tbsp melted coconut oil

1 cup coconut sugar (or half brown sugar)

2 eggs

1 tsp vanilla extract

1 cup almond flour

6 tbsp coconut flour

1 tsp baking soda

1/2 tsp salt

1/3 cup chocolate chips

sea salt, for sprinkling (optional)

1. Preheat oven to 350F. Line two large baking sheets with parchment paper.

2. In a large bowl, combine peanut butter, coconut oil, coconut sugar, eggs, and vanilla. Mix until well combined, smooth and creamy.

3. Add in almond flour, coconut flour, baking soda, and salt. Mix until well combined.

4. Fold in the chocolate chips.

5. Drop dough onto the prepared baking sheets, placing dough 2 inches apart.

6. Bake for 8 to 9 minutes.

7. As soon as cookies come out of the oven, sprinkle them with a little sea salt. Allow cookies to cool on the baking sheet for 5 minutes before removing.

https://www.ambitiouskitchen.com/healthy-peanut-butter-cookies/

Baked Feta Pasta

Yield: 4 servings

2 pints cherry tomatoes

3-6 cloves garlic

1/4 cup olive oil

salt and pepper

1/2 tsp red pepper flakes

8-ounce block feta cheese

8 ounces dried pasta of choice

1/4 cup fresh basil, chopped

1. Preheat oven to 400°F. Line an oven-safe baking dish with parchment paper.

2. Place cherry tomatoes and garlic cloves in baking dish. Pour the olive oil on top, and season with salt and pepper. Toss until well combined.

3. Place the feta block in the middle of the baking dish surrounded by the cherry tomatoes, and flip a couple times to coat it with the olive oil and seasoning.

4. Bake for 35 minutes, until the cherry tomatoes burst and the feta cheese melts.

5. While the tomatoes and feta are baking, cook the pasta until al dente. Drain, reserving 1/2-cup of the cooking liquid.

6. Add cooked pasta and basil leaves to the tomatoes and feta, and toss everything to combine. Garnish with more fresh basil and serve warm.

https://feelgoodfoodie.net/recipe/baked-feta-pasta/

Chicken Orzo Skillet

Yield: 4 servings

1 lb boneless, skinless chicken, cubed

salt and pepper

1/2 tsp cayenne pepper

1 tsp smoked paprika

2 tbsp olive oil

1 tbsp salted butter

1 shallot, finely chopped

3 cloves garlic, minced

1/4 cup dry white wine

1 tbsp lemon juice

1 1/2 cup chicken broth (or vegetable broth)

1/2 cup orzo

1/2 cup grated Parmesan

1 cup spinach

1. Season the chicken with salt, pepper, smoked paprika, and cayenne pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear on both sides until golden, about 8 minutes per side. Remove from pan and set aside.

2. To the same skillet, add shallot and garlic. Cook over low heat until fragrant and softened, about 2 minutes.

3. Increase heat to medium, then add white wine and lemon juice. Bring to a boil.

4. Add the chicken broth and orzo, and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 10-15 minutes or until the orzo is soft.

5. Stir in the parmesan cheese and spinach. Add more broth if needed. The orzo should be sticky and creamy, not dry.

6. Return the chicken and any accumulated juices to the skillet. Serve.

https://thefeedfeed.com/anna_s_table/one-skillet-parmesan-chicken-and-orzo?goal=0_d2454299f8-f0a0787f5a-256639106&mc_cid=f0a0787f5a&mc_eid=536b3ca905

Tortellini Soup

Yield: 6 servings

2 tbsp olive oil

1 onion, diced

2 carrots, small dice

2 celery stalks, small dice

6 cloves garlic, minced

1 tbsp Italian seasoning

1/2 cup sun-dried tomatoes, diced

6 cups vegetable stock

1 can diced tomatoes

2 tbsp tomato paste

1 can cannelloni beans, divided

1 package tortellini

seasonal greens, such as kale or spinach, roughly chopped

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add onion, carrot, celery, garlic, sun-dried tomatoes and Italian seasoning. Saute until the onions are translucent, approximately 5 minutes.

2. Add broth, tomatoes and tomato paste. Stir together until everything is incorporated. Bring to a boil, then reduce heat and let simmer for 10 minutes.

3. Place half the beans into a blender with 1/4 cup water. Blend until smooth. Add to soup.

4. Add remaining beans, tortellini, and greens. Simmer for 5 more minutes until greens have wilted and tortellini is cooked.

5. Serve immediately, topping with grated parmesan cheese.

https://plantyou.com/vegan-tortellini-soup/