Lasagna Stuffed Zucchini

INGREDIENTS

4 large zucchini, halved lengthwise

1/2 onion, diced

2 cloves garlic, minced

1/2 lb. ground beef or turkey

1 c. jarred marinara

pinch of crushed red pepper flakes

1 c. ricotta

kosher salt

Freshly ground black pepper

1 c. shredded mozzarella

Chopped fresh parsley, for garnish

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Shrimp Scampi Zoodles

INGREDIENTS

4 medium zucchini, washed and trimmed

kosher salt

1 lb. medium shrimp, peeled and deveined

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, choped

1/2 tsp. crushed red pepper flakes

1 1/2 c. dry white wine

Juice and zest of 1 lemon

3 tbsp. cold butter, cut into 3 pieces

1/4 c. chopped fresh parsley

1 lemon, thinly sliced

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Sheet Pan Garlicky Shrimp & Veggies

INGREDIENTS

1/4 c. extra-virgin olive oil, plus more for drizzling

3 cloves garlic, grated

1 tsp. crushed red pepper flakes

1/4 c. chopped fresh parsley, plus more for garnish

kosher salt

Freshly ground black pepper

1 lb. shrimp, peeled and deveined

2 onions, peeled and cut into wedges

1 head broccoli, cut into florets

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Cashew Chicken with Cauliflower Rice

INGREDIENTS

1 head cauliflower, cut into florets

1 tbsp. extra-virgin olive oil

kosher salt

1/4 c. sweet chili sauce

3 tbsp. low-sodium soy sauce

1 tbsp. sriracha

1 clove garlic, minced

Juice of 1 lime

1 tbsp. sesame oil

2 red bell peppers, sliced

1 large zucchini, sliced into half moons

1 lb. boneless skinless chicken breasts, cut into cubes

1/2 c. raw cashews

Scallions, for garnish

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Flank Steak with Watermelon Salad

INGREDIENTS

1 tbsp. brown sugar

1 tsp. garlic powder

1 tsp. chili powder

flank steak

2 tbsp. balsamic vinegar

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

4 c. arugula greens

1/4 c. Chopped red onion

1 c. croutons

2 c. watermelon, cut into chunks

1/2 c. feta

Sea salt (such as Maldon)

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Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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Green Goddess Bowl with Chicken and Quinoa

INGREDIENTS 

1 c. quinoa 

2 pt. cherry tomatoes 

Extra-virgin olive oil, for drizzling 

kosher salt 

1/2 c. chopped fresh parsley 

1/2 c. chopped fresh dill, divided 

1/2 c. chopped green onions, divided 

2 tsp. anchovy paste 

1/2 c. mayonnaise 

1 tbsp. white vinegar 

2 small cloves garlic, chopped 

2 tbsp. skim milk 

1 c. crumbled feta 

2 c. shredded grilled chicken 

1 c. shredded red cabbage 

DIRECTIONS 

  1. Preheat oven to 450°. In a large saucepan, cook quinoa according to package instructions, about 15 minutes. 
  2. Meanwhile, line a sheet pan with parchment paper. Place cherry tomatoes with stems on pan; drizzle with olive oil and season with salt. Roast until just blistered, 8 to 10 minutes. 
  3. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  4. Make dressing: In the bowl of a food processor add parsley, 1/4 cup dill, 1/4 cup green onions, anchovy paste, mayonnaise, vinegar, garlic and milk and pulse until well blended. 
  5. In a large mixing bowl, add quinoa, feta, chicken, cabbage, remaining 1/4 cup dill and 1/4 cup green onions; toss together. Serve with tomatoes and side of green goddess dressing.