Gluten-Free Corn Bread

Yield: 8

3/4 cup yellow cornmeal
1-1/4 cups oat flour
1 tbsp baking powder
1 tsp salt
2 eggs
2 tbsp honey
3/4 cup milk
1/2 cup olive oil

1. Preheat oven to 375F.
2. In one bowl, combine all dry ingredients.
3. In a second bowl, combine all wet ingredients.
4. Add wet ingredients to dry ingredients. Stir until combined.
5. Pour into greased muffin tin. Bake for 20 minutes.

Ginger Honey Marinade

Yield: 1/3 cup

5 tbsp honey

2 tbsp tamari

1 knob ginger, grated

1 red chili, thinly sliced

2-3 green onions, thinly sliced

Minestrone Soup

Yield: 8 servings

2 tbsp olive oil

2 slices thick-cut smoked bacon, diced

1 red onion, diced

1 small leek, diced

1 clove garlic, minced

1 carrot, small dice

2 celery stalks, small dice

1 large potato, diced

1 zucchini, small dice

1 tsp dried oregano

1 bay leaf

1 can diced tomatoes

1L vegetable stock

1/2 cup small pasta

1 can cannelloni beans

1 large seasonal greens, such as savoy cabbage, kale, chard, roughly chopped

½ a bunch of fresh basil, sliced thinly

parmesan cheese (optional)

1. Heat oil in a large pot over medium heat. Add the bacon and fry gently for 2 minutes, or until golden.

2. Add the onion, leek, garlic, carrot, and celery. Cook slowly for about 5 minutes, or until the vegetables have softened.

3. Add the potato, zucchini, oregano, bay leaf, tomatoes, and vegetable stock. Cover and bring everything slowly to the boil, then simmer for about 10 minutes.

4. Add the pasta and cook for another 6 minutes, until pasta is almost done.

5. When potatoes and pasta are both cooked through, add beans and greens. Cook for 1 minute. Season to taste with salt and pepper. 

6. To serve, add basil and grated parmesan cheese.

http://www.jamieoliver.com/recipes/vegetables-recipes/minestrone-soup/

Tofu Lettuce Wraps

Yield: 4 servings

Sauce:

3 tbsp hoisin sauce

3 tbsp tamari

2 tbsp rice vinegar

1 tsp sesame oil

2 tbsp canola oil

ground meat - eg turkey, beef, chicken (optional)

1 12-14oz package extra firm tofu

2 cloves garlic, minced

1 knob freshly grated ginger

1 cup mushrooms, finely chopped

1 can water chestnuts, drained and finely chopped

1 carrot, grated

1/2 tsp red pepper flakes

4 green onions, finely sliced, divided

8-12 large inner leaves romaine lettuce (from a romaine heart) or butter lettuce leaves

1. In a small bowl, stir together the sauce ingredients. Set aside.

2. Press the tofu between paper towels to squeeze out as much liquid as possible.

3. In a large skillet over medium-high heat, cook the ground meat if using. 

4. Crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes.

5. Add the garlic, ginger, and mushrooms. Continue cooking about 3 minutes more. 

6. Stir in the water chestnuts, carrot, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.

7. Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, about 1 minute.

8. Spoon the tofu mixture into individual lettuce leaves and top with remaining green onions.

http://www.wellplated.com/vegetarian-lettuce-wraps/

Chicken Breasts with Mushrooms and Marsala Wine

Yield: 3-4 servings

4 chicken breast fillets, halved

2 cups mixed mushrooms, rinsed and sliced

2 sprigs fresh rosemary

1 tbsp olive oil

1 small red onion, thinly sliced

1 clove garlic, minced or thinly sliced

Liquid:

1/2 cup marsala wine

1/2 cup red wine

2 tbsp red wine vinegar

1/4 cup olive oil

1. Preheat oven to 375.

2. Season chicken breasts with salt and pepper. Place in a baking dish and cover with mushrooms and rosemary sprigs. 

3. In a small pan, saute onion and garlic in olive oil until tender. Spread over chicken and mushrooms. 

4. In a small bowl, combine liquid ingredients. Pour over chicken making sure all pieces are well coated.

5. Bake for 25 minutes or until chicken is cooked. 

Sheet Pan Chicken Tikka

Yield: 4 servings

Marinade:
1-inch knob of ginger, minced
3 cloves garlic, minced
1 jalapeno pepper, seeded and minced
3/4 cup yogurt
1 tsp salt
1 tsp garam masala
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp sugar

2 lbs chicken thighs, drumsticks, or halved breasts (all skin-on, bone-in)
3 medium Yukon Gold potatoes, cut into chunks
1 small cauliflower, cut into florets
1/2 tsp cumin seeds
3 tbsp olive oil salt and pepper
1 shallot, sliced thinly, tossed with lemon juice and salt
1/3 cup cilantro, chopped

1. Combine all marinade ingredients in a bowl.
2. Place chicken pieces and marinade into a freezer bag and toss to coat. Marinate for 30 minutes, or overnight.
3. Preheat oven to 425F.
4. Line a large baking dish with parchment paper. Add potatoes, cauliflower, cumin seeds, and toss with olive oil and season with salt and pepper.
5. Remove chicken from marinade leaving excess behind. Make spaces between the vegetables for the chicken.
6. Roast for 20 minutes, stir to ensure everything is cooking evenly, and cook another 10-15 minutes until everything is cooked through.
7. To serve, garnish with pickled shallot and cilantro.

https://smittenkitchen.com/2016/04/sheet-pan-chicken-tikka/

Piri Piri Sauce

Yield: 3/4 cup sauce (enough for 4 chicken breasts)

1/2 small red onion (or 2 shallots), roughly chopped
3 cloves garlic
1 small red pepper, seeded, roughly chopped
1 red chili pepper
1 tsp paprika
1/2 tsp dried oregano
juice and zest of 1 lemon
1/4 cup parsley
1/4 cup cilantro
2 tsp red wine vinegar
1 tbsp olive oil
1 tsp salt
1/2 tsp pepper

1. Combine all ingredients in blender and blend until as smooth as possible.
2. Marinate meat with 2/3 of the sauce, leave 1/3 aside for serving.

https://smittenkitchen.com/2016/09/piri-piri-chicken/