Samosa Salad with Mango Chutney

 

Curried Potatoes

1 large russet potato, peeled and diced

1 teaspoon vegetable oil

1 teaspoon curry powder

1 teaspoon garam masala

Salt and freshly ground black pepper

 

Preheat the oven to 400ºF.

 

Arrange the potatoes on a parchment-lined baking sheet. Drizzle the potatoes with oil and season with the curry powder, garam masala, salt, and pepper. Bake the potatoes until they are tender and golden, 25 to 30 minutes.

 

Curried Chickpea Salad

1/2 cup curried potatoes

1/4 cup canned chickpeas, drained and rinsed

1/4 cup green peas, cooked

1 tablespoon chopped fresh cilantro

1 teaspoon curry powder

1 teaspoon olive oil

1/2 lemon, juiced

Salt and freshly ground black pepper

 

In a large bowl mix all of the ingredients and stir until they are well combined.

 

Sides:

2 cups baby spinach

1 tablespoon mango chutney

2 baby naan

 

Korean-Inspired Beef Bowl

 

Chili Garlic Beef

1 teaspoon oil

3/4 cup ground beef

1 tablespoon soy sauce

2 teaspoons chili garlic sauce

1 teaspoon honey

1 tablespoon chopped green onion

 

Heat the oil in a skillet over medium-high heat. Add the beef and cook until it is no longer pink, about 5 to 6 minutes. Add the soy sauce, chili garlic sauce, and honey. Continue to cook, stirring, for another 4 minutes. Stir in the green onions.

 

Sautéed Kale

2 teaspoons sesame oil

2 cups chopped kale

1 tablespoon water

1/2 teaspoon rice vinegar

Salt and freshly ground black pepper

 

Heat the oil in a skillet over medium heat. Add the kale and water. Cook, covered, until the kale begins to wilt, 2 to 3 minutes. Once the kale begins to wilt, remove the lid and add the vinegar. Cook for another 1 to 2 minutes, or until the kale wilted completely. Season with salt and pepper to taste.

 

Sides

3/4 cup cooked rice

1/4 cup kimchi

1 boiled egg

Sesame seeds for garnish

Green onion for garnish

 

Maple Dijon Chicken with Balsamic Vinaigrette

 

Maple Dijon Chicken

1 4-ounce boneless skinless chicken breast

2 tablespoons grainy Dijon mustard

2 tablespoons maple syrup

1 teaspoon garlic powder

Salt and freshly ground black pepper

 

Preheat the oven to 375ºF.

 

In a small bowl whisk together the Dijon mustard, maple syrup, garlic powder, salt, and pepper. Brush the chicken with the mixture and transfer to a parchment-lined baking sheet. Bake until the chicken has reached an internal temperature of 165ºF, 20 to 25 minutes.

 

Balsamic Vinaigrette

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 teaspoon honey

1 teaspoon Dijon mustard

Salt and freshly ground black pepper

 

Whisk all of the ingredients together in a small bowl.

 

Kale & Pomegranate Salad

2 cup finely chopped kale

1/2 cup cooked quinoa

1/4 cup pomegranate arils

2 tablespoons crumbled goat cheese

2 tablespoons chopped toasted pecans

 

Toss together the kale and quinoa and place into a serving dish of choice. Top with the remaining ingredients. Dress the salad right before enjoying.

 

Spicy Vegan Sofritas with Crunchy Curtido

 

Spicy Sofritas

1 tablespoon oil

1/4 cup finely diced red onion

1 garlic clove, minced

3/4 cup crumbled extra firm tofu

3/4 cup canned black beans, drained and rinsed

1/4 cup salsa

1 chipotle in adobo sauce, minced

1 teaspoon agave

1 lime, zest and juice

Salt and freshly ground black pepper

 

Heat the oil in a non-stick skillet over medium-high heat. Add the red onion and cook until it softens, 2 to 3 minutes. Add the garlic, tofu, black beans, salsa, garlic, chipotle, and agave. Cook, stirring, until the mixture is heated through, 2 to 3 minutes. Add the lime zest and juice and season with salt and pepper to taste.

 

Quick Curtido

1 cup shredded green cabbage

1/4 cup shredded carrot

1/4 cup thinly sliced white onion

1/2  jalapeño, minced (optional)

2 tablespoons apple cider vinegar

1 teaspoon agave

Salt and freshly ground black pepper

 

Toss together all of the ingredients in a large bowl. The longer you let this sit, the better it will taste.

 

Sides

3/4 cup cooked rice

Lime wedge

Fresh cilantro

 

Easy Chicken Parmesan

 

Chicken Parmesan

2 teaspoons oil

1 4-ounce boneless skinless chicken breast

2 teaspoons Italian seasoning

1/4 cup tomato sauce

2 tablespoons shredded mozzarella cheese

2 tablespoons shredded Parmesan cheese

 

Heat the oil in a skillet over medium-high heat. While heating, season the chicken liberally with the Italian seasoning. Place the chicken in the skillet and cook until it begins to brown and releases easily from the pan, 5 to 6 minutes. Flip the chicken and continue to cook until it releases easily from the pan, another 5 to 6 minutes. Reduce the heat to medium continue to cook until the chicken reaches an internal temperature of 165ºF. Top the chicken with the tomato sauce, mozzarella and Parmesan cheese. Cover the skillet with a lid and cook until the cheese has melted.

 

Sides

1 cup cooked pasta

1 cup steamed green beans