Zucchini Muffins

 1 ½ cups all-purpose flour

¾ cup white sugar

• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 egg, lightly beaten
• ½ cup vegetable oil (or applesauce)
• ¼ cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• ½ cup miniature semisweet chocolate chips
• ½ cup chopped walnuts

Directions

Instructions Checklist

• Step 1

  Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

• Step 2

  Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl. Mix egg, oil, milk, lemon juice, and vanilla extract in a bowl; stir into dry ingredients until just moistened. Fold in zucchini, chocolate chips, and walnuts. Fill prepared muffin cups 2/3 full.

• Step 3

  Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.

Ramen

 

INGREDIENTS

1. • 1 ounce dried mushrooms (preferably shiitake or porcini)
   • Kosher salt
   • 16 ounces fresh or 10 ounces dried ramen noodles
   • 2 small heads baby bok choy, quartered lengthwise
   • 1 tablespoon toasted sesame oil, plus more
   • 1 pound ground pork
   • 1/2 teaspoon freshly ground black pepper
   • 4 scallions, thinly sliced, divided
   • 3 tablespoons white or yellow miso paste
   • 6 cups homemade chicken stock or low-sodium chicken broth
   • 2 tablespoons low-sodium soy sauce
   • 2 teaspoons Sriracha, plus more for serving
   • 1 medium carrot
   • 1 medium zucchini
   • 4 large soft-boiled eggs (optional)
   • 1/4 cup coarsely chopped basil

PREPARATION

1. 1. Place mushrooms in a medium bowl and cover with hot water. Let sit until ready to use.
   2. Pour 10 cups hot water into a medium pot. Season generously with salt, cover, and bring to a boil. Cook noodles according to package directions, adding bok choy during the last minute of cooking. Drain noodles and bok choy; rinse with cold water.
   3. Meanwhile, heat 1 Tbsp. oil in a large pot over high. Add pork, 3/4 tsp. salt, and 1/2 tsp. pepper and cook, stirring and breaking up meat slightly, 3 minutes. Add half of the scallions and cook, stirring occasionally, until pork is just cooked through, about 3 minutes more. Add miso and cook, stirring, until incorporated, about 30 seconds. Stir in broth, soy sauce, and 2 tsp. Sriracha.
   4. Drain and slice mushrooms; add to pot. Cover and bring to a low boil. Uncover pot, reduce heat to medium, and simmer 5 minutes. Taste and adjust seasonings, if necessary.
   5. Meanwhile, using a mandoline or the large holes on a box grater, coarsely grate carrot and zucchini until you have 1 1/2 cups each. Divide noodles, bok choy, carrot, and zucchini among bowls. Top evenly with soup, eggs, if using, basil, and remaining scallions. Serve with additional sesame oil and Sriracha for drizzling alongside.

Cooks' Note

If you have a few extra minutes, the optional soft-boiled eggs add a wonderful richness to this dish. If you can't find fresh or dried ramen noodles, substitute spaghetti.

Garlic Scape Pesto

• 1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
•  ¼ cup raw sunflower seeds
•  ½ cup extra virgin olive oil
•  ¼ cup Parmesan cheese
•  ½ cup basil leaves
•  Juice of one lemon

• PREPARATION

  1. Place the garlic scapes in a food processor and pulse for 30 seconds.
  2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  3. Add the olive oil and process on high for 15 seconds.
  4. Add the Parmesan cheese and pulse until the ingredients are combined.
  5. Add the basil and lemon juice, and process until reaching the desired consistency.
  6. Add salt to taste and serve immediately.

Chicken Enchiladas

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Ingredients

• 4 tablespoons butter
• 5 tablespoons all purpose flour
• 2 15-ounce cans chicken broth
• 1 1/2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons cumin
• 1 teaspoon coriander
• 1 tablespoon chili powder
• 1/8 teaspoon black pepper
• 1/3 cup sour cream
• 2–3 shakes Tabasco (or similar hot sauce), Optional
• kosher salt, to taste
• 4 ounces (1/2 block) cream cheese (low fat is fine)
• 1 7-oz can mild green chilis
• 14–16 ounces cooked, shredded chicken (about 3 1/2 cups)
• 4 cups shredded Monterey Jack or Pepper Jack cheese, divided
• 8–10 medium flour or corn tortillas

Instructions

1. Preheat oven to 350 degrees. Lightly spray a 9×13-inch pan with nonstick spray and set aside.
2. Melt butter in a large skillet over medium heat. Wen butter is melted and bubbly, add flour and stir to combine. Continue cooking, whisking continuously until mixture is light golden brown, about 2-3 minutes. SLOWLY add chicken broth, whisking constantly, until smooth.*note, if this part ends up a disaster and your sauce looks lumpy and clumpy- it’s not ruined! Just pop the entire sauce in a blender to smooth it out, then back in your pan and continue 🙂
3. Whisk in garlic powder, onion powder, cumin, coriander, chili powder, and pepper. Bring sauce to a simmer and stir until thickened, 3-4 minutes. Remove from heat and whisk in sour cream and hot sauce. Add salt to taste and set aside.
4. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
5. Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
6. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

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Recipe to try

Yellow Curry

• 1 tablespoon oil
• half a yellow onion, sliced thinly
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1/3 cup yellow curry paste (Mae Ploy)
• 10 baby golden yukon potatoes, cut into bite-sized pieces
• 1 14-ounce can coconut cream (it’s like coconut milk, but even more luscious)
• 1/2 – 1 cup water
• 2 teaspoons fish sauce (optional)
• 1–2 tablespoons brown sugar (optional)
• cilantro and rice for serving

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INSTRUCTIONS

1. Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
2. Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
3. Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.