Basil Pesto Chicken with Roasted Vegetables

Yield: 4 servings

2 cups basil

1/2 cup olive oil

1/4 cup lemon juice

2 tbsp mint

1 clove garlic, minced

1 pound chicken breast, chopped

2 carrots, chopped

2 zucchinis, chopped into quarter moons

1 yellow squash, chopped into quarter moons

1 small red onion, chopped

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

2. To make the pesto, in a blender, combine the basil, oil, lemon juice, mint, and garlic and process until smooth. Add salt and pepper to taste.

3. In a large bowl, toss the chicken, carrots, zucchinis, squash, and onion with the pesto. Spread the mixture on the baking sheet in an even layer.

4. Bake 30 minutes or until the chicken is cooked through, stirring once halfway through.

https://autoimmunewellness.com/basil-pesto-chicken-with-roasted-veggies/

Chicken Biryani

Yield: 4 servings

Rice:

300g basmati rice, cooked and cooled

Marinade:

600g chicken thighs, cut into bite-size pieces

3 tbsp greek yogurt

4 cloves garlic, finely minced

1-inch ginger, finely minced

1 tsp ground coriander

1/2 tsp turmeric

1/4 tsp chilli powder

1/4 tsp garam masala

salt and pepper

Sauce:

3 tbsp coconut oil (or ghee)

4 green cardamom pods

1 tsp cumin seeds

200g onion, thinly sliced

160g tomatoes, roughly chopped

1 tbsp tomato paste

2 bird eye green chillies, slit lengthwise

Garnish:

pinch of saffron

1/4 cup raisins

2 tbsp mint, roughly chopped

2 tbsp cilantro, roughly chopped

1. In a large bowl, combine all the marinade ingredients. Let sit for 20 minutes or overnight.

2. In a large pot, heat the oil over medium heat. Add the cardamom and cumin and fry for a few seconds.

3. Add the sliced onion and cook for 5 to 6 minutes.

4. Add the chopped tomatoes. Cook, stirring well, for 3 minutes. Mash with the back of the spoon as they soften.

5. Add the tomato paste and continue to cook for another minute.

6. Add the slit chillies and cook for one minute.

7. Add the marinated chicken and cook for 3 to 4 minutes to seal the chicken pieces. Season to taste. Lower the heat and simmer with the lid on for 5 minutes. Stir the chicken half way through cooking. Add 2 to 3 tbsp water if chicken starts sticking.

8. Remove from heat. Place half the rice over the chicken, followed by half the garnish ingredients. Layer the remaining rice, followed by the rest of the garnish ingredients.

9. Cover and return to stove over low heat. Cook for 5 minutes. Turn the heat off and let rest for 10 minutes.

10. Serve warm with cucumber raita.

http://maunikagowardhan.co.uk/cook-in-a-curry/easy-chicken-biryani/

Avocado Mint Dressing

Yield: 3/4 cup

1 half ripe avocado

2/3 tightly packed mint leaves

1/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1 tbsp lemon juice

1 tsp turmeric

1/2 tsp salt

1/4 tsp pepper

3 tbsp olive oil

1 tbsp water

1. Add all ingredients to the bowl of a food processor. Combine until smooth.

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Herbed Yogurt

Yield: 1/2 cup

1/2 cup Greek yogurt

2 tbsp cilantro, finely chopped

1 tsp mint, finely chopped

1 tsp jalapeño, minced

salt and pepper

1. In a small bowl, stir together all ingredients.

https://cooking.nytimes.com/recipes/1019440-herbed-yogurt

Pineapple Mint Salsa

Yield: 2 cups

1/2 pineapple, cut into 1/2-inch chunks

1 bunch radishes, cut into 1/2-inch chunks

1 cucumber, cut into 1/2-inch chunks

1 avocado, cut into 1/2-inch chunks

1 bunch green onions, finely chopped

6 mint leaves, finely chopped

1 clove garlic, minced

juice of 1/2 lemon

1/2 tsp ground ginger

salt and pepper

1. In a medium bowl, combine all ingredients. Stir gently to combine.

https://autoimmunewellness.com/grilled-chicken-thighs-pineapple-mint-salsa/

Moroccan Carrots

Yield: 2-3 servings

1 tbsp olive oil

1 shallot, sliced

6 carrots, cut into batons

1 tbsp parsley, chopped

1 tbsp cilantro, chopped

1 tsp mint, chopped

1/2 tsp paprika

1/2 tsp cumin

1/4 tsp red pepper flakes

salt and pepper

1. In a large sauté pan, heat oil olive on medium-high heat. Add shallot and carrots and sauté 2 to 3 minutes.

2. Add the herbs and spices, and cook an additional 2 to 3 minutes or until carrots are tender, but firm. Serve warm or chilled.

UltraSimple Diet Companion Guide

Carrot Radish Slaw

Yield: 3-4 servings

4 carrots

6-8 radishes

Dressing:

1 ripe avocado

1/3 cup tightly packed mint leaves

2/3 cup tightly packed cilantro leaves

1 clove garlic, chopped

1-inch knob ginger, chopped

1 tbsp lemon juice

1 tsp ground turmeric

salt and pepper

3 tbsp olive oil

1 tbsp water

1. Using the grating blade of the food processor, shred the carrots and radishes (or grate by hand). Transfer to a serving bowl.

2. To prepare the dressing, add the avocado, mint, cilantro, garlic, ginger, lemon, turmeric, salt, and pepper to a blender. Combine until the herbs are finely chopped.

3. With the blender running, slowly drizzle in the olive oil and water.

4. Toss the dressing with the shredded vegetables. 

https://autoimmunewellness.com/carrot-radish-slaw-mint-turmeric-pesto/

Thai Larb

Yield: 2 servings

1 tbsp toasted sticky rice powder (5 tbsp uncooked sticky rice)

1 tbsp coconut oil

1 lb ground pork (or ground chicken or beef)

3 small shallots, thinly sliced

1 tsp chili flakes

1/2 tsp maple syrup

1 tbsp fish sauce

juice of 1 or 2 limes

handful cilantro

handful mint

3 green onions

1. Heat a frying pan on low heat. Add the uncooked sticky rice (no oil). Stirring continuously, toast the rice until it turns from white to golden yellow, almost to the point where it looks like brown wheat, about 15 minutes. It will be very fragrant and smell almost like popcorn. Remove from heat.

2. Let rice cool slightly. Pour into a blender and pulse until a coarse powder is formed. Set aside.

3. Heat the coconut oil in same pan over medium-high heat. Fry the pork, breaking it into small minced pieces, until fully cooked.

4. Add shallots and cook for one minute. Remove pork from heat.

5. Add one heaping tablespoon of the toasted rice powder into the pork, along with chili flakes, maple syrup, fish sauce, and lime juice.

6. Add the cilantro, mint, and green onion and stir to combine.

7. Garnish with more cilantro and mint, if desired.

https://www.eatingthaifood.com/thai-larb-recipe/

Moroccan Sweet Potato Salad

Yield: 4 servings

2 sweet potatoes, diced

1 bunch carrots, sliced length-wise (some heirloom purple ones are great for colour contrast)

1 can chickpeas, drained and rinsed

3 tbsp olive oil, divided

salt and pepper

2 tbsp tamari

1 tbsp maple syrup

1 tsp cumin

1 tsp paprika

1/2 tsp garlic powder

1 yellow pepper, diced

1 cup cherry tomatoes, halved

1 shallot, thinly sliced

1 cup cilantro, roughly chopped

1 sprig of mint, roughly chopped

1/4 cup pistachios, chopped

1. Preheat the oven to 375F. Line three baking sheets with parchment paper.

2. Place the sweet potatoes on one baking sheet. Toss with one tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

3. Place carrots on a second baking sheet. Toss with another tablespoon of olive oil and salt and pepper. Roast for 20 minutes, or until tender.

4. Toss chickpeas with last tablespoon of olive oil, tamari, maple syrup, cumin, paprika, garlic powder, and salt and pepper. Roast for 10 minutes.

5. In a large bowl, combine sweet potatoes, carrots, chickpeas, yellow pepper, cherry tomatoes, shallot, cilantro, and mint. Toss to combine. Sprinkle the chopped pistachios on top and serve with date vinaigrette.


http://thefirstmess.com/2015/07/01/moroccan-sweet-potato-sunshine-salad/

Cauliflower and Chickpea Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed
zest of 1 lime
1/2 tsp chili powder
salt and pepper
2 tbsp olive oil

Dressing:
1 tbsp grainy mustard
1/2 tbsp maple syrup
zest and juice of 1 lime
2 tbsp olive oil
salt and pepper

Salad:

1 head of cauliflower, grated
salt and pepper
6-8 radishes, quartered
1/4 cup parsley, chopped
2 sprigs mint, julienned
2 green onions, finely sliced
1 crisp apple (like fuji or pink lady), sliced thin
1 avocado, cut into chunks
1/3 cup sunflower seeds

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

2. Spread chickpeas out on the prepared baking sheet.

3. In a small bowl, combine lime zest, chili powder, salt, pepper, and olive oil. Pour over chickpeas and toss to coat. Roast until lightly crispy and golden, about 15 minutes. Remove from oven and set aside.

4. Prepare dressing by whisking together all dressing ingredients. Set aside.

5. In a large bowl, season cauliflower rice with salt and pepper and drizzle with 2 tablespoons of the dressing. Toss to combine. Let marinate for 10 minutes.

6. Add remaining salad ingredients and roasted chickpeas. Toss with remaining dressing before serving.

http://thefirstmess.com/2014/04/09/vegan-cauliflower-and-roasted-garbanzo-rice-and-peas-recipe/

Sauteed Radishes with Mint

Yield: 2-3 servings

1 tbsp olive oil

1 tbsp butter

1 bunch radishes, trimmed, cut lengthwise into 1/2-inch wedges

salt and pepper

2 tbsp mint, roughly chopped

1. In a large saute pan, heat oil and butter over medium heat.
2. Add radishes to pan and toss to coat. Season with salt and pepper. Cook for 8 to 10 minutes, tossing frequently, until radishes are tender and slightly caramelized.
3. Let cool slightly and sprinkle with mint.

CSA email - April 28

Vermicelli Noodle Bowl with Portobello Mushrooms and Pickled Vegetables

Yield: 4 servings

Pickled Vegetables:
1/2 cup apple cider vinegar
1/4 cup maple syrup
1/2 tsp salt
1 carrot, julienned
1/2 cucumber, julienned
1/3 daikon radish, julienned

Noodle Bowl:
1 package thin vermicelli noodles
4 portobello mushrooms, cleaned
2 tbsp maple syrup
1 tbsp tamari
1 tbsp sriracha
3 cloves of garlic, minced
salt and pepper
2 tbsp olive oil
1 cup cilantro, chopped
1/4 cup thai basil, chopped
1/4 cup mint, chopped
1 chili, thinly sliced

1. In a medium bowl, whisk together the apple cider vinegar, maple syrup, and salt. Place the julienned vegetables into the bowl and submerge them in the vinegar mixture. Cover and set aside in the refrigerator for at least 30 minutes. Drain when ready to use.
2. Cook the vermicelli noodles according to package directions. Drain and set aside. 

3. Cut the portobello mushroom into quarters and set aside.

4. In a large shallow bowl, whisk together the maple syrup, tamari, sriracha, garlic, and salt and pepper. Place the portobellos into the marinade, toss to coat, and let sit for 15 minutes.

5. Heat the olive oil in a sauté pan over medium-high heat. Sear the portobellos on one side, and then flip them over to sear the other side.
6. Pour half of the marinade into the pan and simmer until reduced by at least half, stirring the mushrooms. Once the mushrooms are cooked through, remove from heat.

7. To serve, place the vermicelli noodles into a bowl, cover with pickled vegetables and cooked mushrooms. Garnish with cilantro, basil, mint, and sliced chili. Serve with vietnamese dipping sauce.


http://thefirstmess.com/2014/06/12/kimberleys-vegan-banh-mi-with-portobellos-pickled-vegetable-slaw-recipe/

Sardines with Lemon and Mint

Yield: 2 servings

2 tins sardines, cleaned and heads removed
zest of 2 lemons
1/4 cup olive oil
3 cloves garlic, crushed
1 tbsp fresh mint, finely chopped
salt and pepper
1/4 cup coconut flour
2 tbsp almond flour

1. Place the sardines in a bowl with the lemon zest, olive oil, garlic, mint, salt and pepper. Toss gently to coat. Set sardines aside to marinate for 30 minutes.
2. In a flat bowl, combine the coconut flour and almond flour. Dust the sardines in the flour mixture. 

3. Heat a large non-stick frying pan over high heat. Add a thin layer of the olive oil. Cook the sardines in batches for 1 minute each side or until golden and crispy.


http://www.donnahay.com.au/recipes/entertaining/starters/crispy-sardines-with-lemon-and-mint

Tabbouleh Bowl

Yield: 4 servings

1 1/4 cups quinoa
2 1/2 cups water
1 tbsp olive oil
salt and pepper
1 cucumber, deseeded and chopped
3 tomatoes, deseeded and chopped
1/4 cup parsley, chopped
2 tbsp mint, chopped
3 tbsp hemp hearts
2 green onions, thinly sliced

Dressing:
zest and juice of 1 lemon
2 tbsp olive oil
1 tbsp red wine vinegar
1 tsp maple syrup
salt and pepper

1. Place the quinoa and water into a medium pot. Bring to a boil, then reduce heat to low and cover and cook for 15 minutes, or until water is absorbed. Remove from heat.
2. In the meantime, prepare the dressing. Add all ingredients to a small bowl and whisk to combine.
3. When quinoa is cooled, toss with olive oil and salt and pepper. Add remaining ingredients and stir gently to combine.
4. Serve with falafel-spiced chickpeas, 2 tablespoons of hummus, and sauteed zucchini.


Oh She Glows Every Day