Creamy Green Pasta Sauce

I was pleasantly surprised by how well this recipe turned out! I honestly wanted to just eat the whole batch of sauce with a spoon! It’s a rich and creamy pasta sauce that is quick to make and packed with flavor and nutrients. The cashews create a nice, creamy texture and the spinach and basil add vibrancy and color. Toss this with a pasta of your choice — you can even use zucchini noodles for an extra green and nutritious option. I serve this with some simple roasted tomatoes (roast cherry tomatoes whole with olive oil and salt at 400 degrees for 25 minutes or until bursting) and ricotta (or parmesan) cheese. To keep it vegan, skip the cheese!

Ingredients:

• 1 yellow onion, diced

• 3 gloves garlic, minced

• 1 cup raw cashews

• 5 oz baby spinach

• 1 cup fresh basil leaves

• 1 tbsp olive oil

• 1/2 tsp salt

• 3/4 cup boiling water

Directions:

• Heat a skillet with olive oil over medium heat. Add the onion and salt and sauté for 6-8 minutes until onions are soft and translucent. While you start on the sauce, be sure to prepare your pasta.

• Add in garlic and continue cooking for about a minute, until fragrant.

• Add in spinach and cook until wilted (about 3-5 minutes)

• In a blender, add in cashews and boiling water and blend until smooth on a high speed. Then add in the spinach and onion mixture and basil. Blend until smooth and creamy. Taste and add salt if needed.

• Toss with hot pasta and serve on its own or with roasted tomatoes, ricotta cheese, a drizzle of fresh olive oil, and a pinch of sea salt.

Creamy Feta Dip

I have been on a real feta kick these days. I’ve been adding them to my turkey and lamb burgers, throwing it in salad, and slicing it with grilled eggplants. Last night, I used a fresh block of feta to create this tangy, creamy dip (or sauce) for some roasted sweet potato wedges and I am so glad I did! You can use this feta dip/sauce/dressing however you’d like! Serve it with roasted veggies, add it as a “special sauce” for your turkey or lamb burger, or use it as a salad dressing! For those of you who live in San Francisco, it really reminds me of the Souvla dressing, and that is tough to beat!

Ingredients:

• 1 small garlic clove, minced

• ½ cup plain Greek yogurt

• ⅓ cup feta, crumbled

• 2 tsp fresh lemon juice

• 2 tsp olive oil

• Pinch of pepper
  

Directions:

• Combine all ingredients in a food processor until creamy and smooth

Optional: Add in some fresh herbs like dill or parsley for more of a green goddess sauce. You can also thin this out with more lemon juice or water if using for a salad dressing.

Super Simple Baked Chicken Thighs

This recipe was actually created as I was preparing some chicken for Emery. I wanted her first exposure to chicken to be flavorful, not bland. I also wanted it to be quick and easy for me to prepare! If you’re making this for your babies or toddlers, just limit the salt on their chicken pieces. For me, I loved having this chicken sliced on top of greens for lunch. Filling, flavorful, and healthy!

Ingredients:

Emery enjoying her chicken, with roasted sweet potatoes and pureed black beans!

• 4 boneless, skinless chicken thighs 

• 2 tbsp olive oil

• 1 tsp garlic powder

• 1 tsp cumin

• 1 tsp onion powder

• 1/2 tsp salt

• ¼ tsp pepper

Directions:

• Bring chicken out of the refrigerator 20-30 minutes before cooking

• Preheat oven to 400 degrees F

• In a bowl, combine garlic powder, cumin, onion powder, salt and pepper. Mix to combine. Add chicken thighs and olive oil and mix until chicken is covered in spices.

• Bake chicken thighs on a baking dish for 20-30 minutes (thin pieces should only take 20 minutes), or until the internal temperature is 165 degrees F. Let the chicken rest for a few minutes before serving.

Simmered Garlic White Beans

This is perfect for a cozy night in! You can top these white beans with veggies, cheese, a fried egg or a combo of these things! I had something similar when we got takeout the other day and I was so amazed that some simple white beans could bring so much flavor. Here’s my recipe!

Ingredients:

• 2 cans white beans of your choice, rinsed and drained

• 3/4 cup chicken broth

• 1/4 cup olive oil

• 4 garlic cloves, smashed

• 3 sprigs of rosemary

• 2 tsp apple cider vinegar

• Salt and pepper to taste

Directions:

• In a Dutch Oven, add all ingredients except for the vinegar

• Simmer on the lowest heat for one hour, stirring occasionally. Add more broth if the beans are drying out.

• Add in apple cider vinegar and stir.

• Serve with shaved parmesan or veggies like kale and mushrooms.

Simple Roasted Tomatoes

Roasted tomatoes served with goat cheese as a side, paired with salmon with chimichurri and green beans

Tomatoes are so amazing right now. I’ve been obsessed with the cherry tomatoes that are a deep red in color and are so sweet when they burst in your mouth. Tomatoes are known for their antioxidants, which have anti-inflammatory properties. They are also an excellent source of vitamin C, which helps to boost our immune system! I think it’s best to keep it simple when cooking with tomatoes when they are ripe and in season. 

So this recipe is pretty straightforward and simple, but incredibly delicious! You can enjoy the roasted tomatoes as an easy side dish, top them with goat cheese (my favorite) or top a slice of whole grain bread with them! Whatever you decide, you won’t be disappointed!

Ingredients:

(serves 4)

• 2 pints of cherry tomatoes

• 6 cloves of garlic, smashed or minced

• 4 sprigs of thyme

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Preheat the oven to 375 degrees.

• Toss the tomatoes with olive oil, salt, pepper, garlic, and thyme

• Bake on a baking sheet for 15-20 minutes, or until tomatoes are beginning to burst

Pea and Cilantro Puree

We’ve been getting a fair amount of cilantro in our farm boxes lately and I’m sometimes unsure of how to use a whole bunch. This pea cilantro puree has been the perfect solution! It adds a beautiful green burst to your plate and looks elegant when served with fish or meats. This puree takes almost no time to make, yet it adds so much incredible flavor and brightens up any dish!

I love to use fresh herbs as a garnish, but I also know that herbs are nutritional powerhouses and so I try to get creative and let them have the spotlight when I can.

Ingredients:

(serves 2-4)

• 1 cup of cooked peas

• 1 bunch cilantro 

• 1 garlic clove, roughly chopped

• Juice from 1 lemon (about 2 tbsp)

• 2 tbsp olive oil

• Salt and pepper to taste

Directions:

• Place all ingredients in a food processor and blend until the consistency of your preference (I like mine a little textured).

Health Benefits of Cilantro:

• Cilantro helps our body to detox. It contains compounds that bind together heavy metals, which we then eliminate.

• The high levels of antioxidants in cilantro help to reduce inflammation and oxidative stress in our bodies.

• This herb has been shown to reduce anxiety levels and improve sleep quality.

• Cilantro aids in digestion by producing digestive enzymes, and it can also be used to settle upset stomachs and reduce bloating.

Sources and Additional Information:

• https://aspenintegrativemedicine.com/12-cilantro-benefits-nutrition-recipes/

• https://www.totalhealthinstitute.com/health-benefits-of-cilantro/

• https://draxe.com/nutrition/cilantro-benefits/

Slow Cooked Shredded Chicken

Chicken is an excellent source of lean protein, plus it’s versatile and easy to cook with. You can add it to stir frys, tacos, soups, have it grilled, roasted, poached, slow cooked, and seared in a pan. During shelter in place, this Slow Cooked Shredded Chicken recipe has become a weekly staple in our household. With it, we almost always create brown rice taco bowls with whatever ingredients we have on hand, like beans, sauteed greens, avocado, and salsa. While it takes a little time to make (though it’s very hands-off), the amazing flavor it produces is completely worth the effort!

When buying chicken, look for organic and/or pasture-raised because those chickens are never introduced to hormones or antibiotics and are given space to roam. There’s a lot of confusion about packaging lingo and if you want to know more, check out the first two links in “Sources and Additional Reading” at the bottom of this post.

Ingredients:

• 4 boneless, skinless chicken breasts, salted and brought to room temperature (an assortment of chicken pieces will also work - including legs, thighs, etc…)

• 1 yellow onion, diced

• 4 cloves of garlic, minced

• 2 ½ tsp cumin

• 1 ½ tsp chili powder

• 1 tsp salt

• 2 cups chicken broth

• 2 tbsp olive oil

Instructions:

served as part of a taco bowl

• Preheat oven to 325 degrees F.

• In a Dutch oven, saute onions with a pinch of salt in olive oil over medium heat until soft, about 8 minutes.

• Add garlic, cumin, chili powder, and remaining salt and stir for a minute.

• Add the chicken breasts and chicken broth and bring to a simmer. Then cover with Dutch oven with a lid and place in the oven for 1.5 hours.

• Remove from the oven and shred chicken with two forks. 

  * IF you have a slower cooker, throw all the ingredients in there and cook on low for 6-8 hours or on high for 3-4.

  *Serving suggestions: Top a brown rice bowl with this shredded chicken or use it as a filler for tacos!

Here are some health benefits of including chicken in your diet:

• Chicken is an excellent source of protein, which we need to build muscles, to build and repair tissues, and to make enzymes and hormones.

• Chicken is abundant in selenium, which is essential for hormone health, a healthy metabolism, thyroid function, and immune functioning.

• Eating chicken (and meat in general) helps boost our Vitamin B6 intake, which we need to keep blood vessels and metabolism functioning well and our energy levels high.

• Chicken has both tryptophan and Vitamin B5, which create a calming effect in our body and can be helpful in reducing stress.

Sources and Additional Reading:

• https://www.mindbodygreen.com/0-14083/5-facts-that-will-make-you-think-twice-before-eating-chicken.html

• https://www.thekitchn.com/your-chicken-label-decoded-heres-everything-you-need-to-know-meat-basics-210558

• https://www.piedmont.org/living-better/why-is-protein-important-in-your-diet

• https://www.activebeat.com/diet-nutrition/top-10-health-benefits-of-eating-chicken/

• https://www.organicfacts.net/health-benefits/animal-product/health-benefits-of-chicken.html

• https://www.thehealthsite.com/fitness/health-benefits-of-chicken-sa214-123172/

Broccoli Leek Pasta

This pasta dish is seriously SO good! I went back for seconds and thirds and ate to the point where my stomach felt like it might explode. I love cooking with leeks because they have a sweeter, more delicate, and I think more sophisticated flavor than onions. In this recipe, I’ve also included anchovies, which brings out a delicious umami flavor (plus they are loaded with omega 3 fatty acids). Finally, the brown rice pasta adds a nuttiness to the overall dish and went perfectly (in my opinion) with the sauce. This pasta is a one dish dinner, perfect for a busy weeknight! Hope you enjoy it as much as I do!

Ingredients:

(serves 2, generously)

• 1 large head of broccoli, cut into florets

• 8 ounces of pasta of your choice (I use brown rice pasta)

• ¾ cup vegetable broth

• 2 tbsp olive oil

• 4 leeks, white and light green parts only, washed, trimmed, and thinly sliced

• 4 cloves of garlic, minced

• 2 mashed anchovies (omit if vegetarian)

• Juice from ½ a lemon

• Salt and pepper to taste

• Pinch of red chili flakes

• For serving: grated parmesan cheese

Directions:

• Steam the broccoli florets until easy pierced with a fork (about 5 minutes) and then set aside.

• Cook your pasta according to the package instructions. Be sure to save about ½ cup of pasta water once pasta is cooked.

• In a large pan, over medium heat, sautee the leeks in the olive oil until softened (about 5-6 minutes). Add in garlic and red chili flakes and cook (stirring frequently) until fragrant (about 2-3 minutes).

• Add in anchovies and give it all a good stir, and then add the broccoli, broth, salt, and pepper. Bring to a simmer and stir every so often for about 10 minutes or until liquid is reduced, working to mash the broccoli with your wooden spoon

• If needed, add pasta water to the broccoli leek sauce one tablespoon at a time until your sauce reaches a consistency of your liking 

• Turn off the heat, taste sauce and adjust seasonings if needed. Squeeze juice from half a lemon, stir to combine, and then add your cooked pasta to the sautee pan to combine. Serve with some grated parmesan.

• Optional: Feel free to blend your sauce if you prefer a smoother consistency.

Health Benefits of Leeks:

• Leeks are an excellent source of vitamin A, which supports healthy development of red and white blood cells and also vision health.

• They are high in prebiotics, which feeds beneficial bacteria in our gut and improves nutrient absorption.

• Leeks provide our bodies with vitamin K, which regulates blood flow and is essential for bone health.

• They also supply us with folate, which supports a healthy pregnancy.

Sources and additional reading:

• https://www.livestrong.com/article/365088-what-are-the-health-benefits-of-leeks/

• https://draxe.com/nutrition/leeks/

• https://www.conserve-energy-future.com/benefits-of-leeks.php

Easy Gazpacho

This gazpacho recipe couldn’t be simpler! All you need is a high powered blender, like a Vitamix, and you can have this soup ready to go in 5 minutes, seriously! It’s October, and somehow we are still getting delicious tomatoes in our CSA farm box and from the farm stands in and around San Francisco. Not complaining! Since we’ve also been having hot days and warm nights, I decided to try a gazpacho recipe, and it is perfectly tangy and refreshing. One thing to note: QUALITY of ingredients really matters here. When preparing a fresh, cold soup featuring fresh vegetables, it’s important to try to use organic, local, and ripe ingredients. You will definitely notice a difference in flavor.

You can try some yellow heirloom tomatoes and a yellow bell pepper if you want to try for a yellow gazpacho. When I first made this, I made the mistake of combining red and yellow tomatoes, with a yellow bell pepper, and while it still tasted great, the color was not appealing at all!

Ingredients:

(serves 4-6)

• 1 small/medium cucumber, seeded and roughly chopped

• 5 large ripe tomatoes, cored and roughly chopped

• 2 garlic cloves, roughly chopped

• 1 red bell pepper, cored and roughly chopped

• 1 shallot, roughly chopped

• 1/2 cup fresh basil leaves

• 1/4 cup good quality olive oil

• 3 tbsp red wine vinegar

• 1 tsp fine sea salt

• 1/2 pepper

Directions:

• Place all ingredients in a blender and blend until smooth.

• Chill the soup for about 1-2 hours before serving. Taste and adjust seasonings if needed.

• Garnish with a drizzle of olive oil, fresh basil, cilantro, cherry tomatoes, or just have it plain!

Ginger Lime Shrimp

I love cooking with ginger. Not only does it make your kitchen smell wonderfully aromatic, it adds spice, warmth, and overall great flavor when added to recipes. This shrimp recipe tastes elegant, bright, and fresh, yet it takes about 10-15 minutes to prepare, making it a perfect weeknight meal. I served it over black forbidden coconut rice with my roasted sesame broccoli (from last week’s post). Honestly, it was so delicious. I recommend making this when you need to spice up your regular weeknight meals or when you’re having friends over for dinner, but you don’t have time for a time-consuming dish. I gave my garlic and ginger a rough chop, but mincing will make it look a little more professional (and less rustic). Enjoy!

Ingredients: (serves 2)

• ¾ lb medium sized shrimp, peeled and deveined

• 2 tbsp avocado oil (or butter)

• 1 tbsp toasted sesame oil

• 2 cloves of garlic, minced

• 1 2 inch piece of ginger, peeled and grated

• Juice and zest from 2 limes

• 1 tablespoon tamari (or soy sauce)

• ½  cup of water

Directions:

• Mix together toasted sesame oil, lime juice, lime zest, tamari, and water in a bowl. Set aside.

• Place a large skillet over medium-high heat and add 1 tbsp of avocado oil.

• Add the shrimp to the pan.

• Cook for about 2 minutes a side or until cooked through (be careful not to overcook). Remove shrimp from the pan.

• Reduce heat to medium.

• Add 1 tbsp avocado oil, garlic and ginger. Cook for about 2-3 minutes, until fragrant but not browned. Stir frequently.

• Add water, lime juice, lime zest, sesame oil, and tamari and reduce until sauce has thickened, about 5 minutes, stirring every once in a while.

• Serve shrimp and sauce over soba noodles or coconut rice (see recipe)

Want to grill instead?

If grilling, mix together all ingredients but the shrimp and water. Add shrimp to marinade and let sit for about 30 minutes before grilling. Grill for about 2 minutes a side (or until cooked through).

Health Benefits of Ginger:

• Ginger has been used as a natural remedy for nausea. If dealing with morning sickness, try having ginger tea or making a lemon ginger tonic.

• It has been shown to aid digestion, and it helps to reduce gas and bloating.

• It has antifungal properties and can help fight off yeast infections and athlete’s foot.

• Ginger has many anti-inflammatory properties and has been shown to help with joint pain and arthritis.

• It is antimicrobial and a powerful antioxidant, making it a useful natural remedy when fighting off a cold.

• It has been shown to help alleviate pain from menstrual cramps.

Sources and additional reading:

https://draxe.com/10-medicinal-ginger-health-benefits/

https://www.chinesemedicineliving.com/chinese-medicine/ginger-is-medicine/

http://acupunctureinthepark.com/food-therapy/twelve-things-you-need-to-know-about-ginger/

https://chopra.com/articles/8-incredible-health-benefits-of-ginger

https://www.boost-immune-system-naturally.com/health-benefits-of-ginger.html