Balsamic Steak and Apple Salad

Oh man, am I a sucker for a salad. Good salads. Like, reaaaallllly really good ones. This is because, I have a finely tuned Salad Lame-dar which easily detects such disappointing features as wateriness, blandness, and lack of crunch and contrast. Enter, my new sweetheart: Balsamic Steak and Apple Salad. Cannot get enough of this! Thinly sliced, seared flank steak, sauteed apples caramelized with a little brown sugar and balsamic vinegar, tossed with arugula, green onions, funky/salty blue cheese, and pralines… Aggghh! I can’t with this. I love it so much.

steak and apple salad with arugula, blue cheese, and chopped pralines in a green bowl with a fork
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Vegetable Samosas

Vegetable Samosas: the result of a hungry prowl around the kitchen. Scratch that – the flaky, spicy, delicious, veggie-packed result of a hungry prowl. Mashed red potatoes, sweet peas that were on the verge of frostbite in my freezer, and spinach. And the requisite (for me) sauteed onions, garlic, ginger, serrano peppers, and spices. (OMG -the spices, you guys… this is the best use of cumin seed I’ve found in a long, long time. We’ll get there in a sec.) The flavors in this recipe are a total win for me but you could really, truly, probably work any vegetables (or meat) into these bewitching little hand pies. Basically, use this recipe as a guide, blend in whatever you have on hand, love yourself, and eat some samosas.

vegetable samosas cooked, on a baking sheet with parchment paper
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Chicken and Broccoli Bowls with White Wine Pan Sauce

It’s me, back again with the broccoli! I can halfway promise you these broccoli recipes will taper off as we inch towards spring/summer. Maybe. For now, I can’t not share these chicken and broccoli bowls that are SO easy, completely delicious, good for your body, and yep – totally suitable for meal prep!

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Roasted Garlic

Is there an easier way to add bulk flavor to your food than squeezing in some soft, caramely, roasted garlic? I think not. It’s my go-to for bumping up the interest in a simple recipe and a day when I have some waiting for me in the fridge is a good day. Make a bunch in advance and arm yourself with maximum tastiness for any situation. Like, a noodle situation, a cassoulet situation, or a chili situation.

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Roasted Veggie Bowl

Let’s roast all the things! Let’s coat them all in a creamy tahini dressing! And add some pop and zip with a pomegranate walnut salsa! And, let’s prep it all in advance so this does-a-body-good roasted veggie bowl is ready when you are. Heads up: you will *always* be ready for this. The combo of flavors and textures will light up all those “Oooooo!” areas of your brain in the best way and you’ll soon find yourself addicted to the healthy veggie-ness of it all. Cauliflower, chickpeas, squash, onions, apples… Quick meat-related side note: I add diced, roasted chicken breast to this veggie bowl. It’s in the picture, I’m not hiding it. I love chicken, ok? Let’s move on.

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Kale, Butternut Squash, and Pancetta Frittata

The night before last, I had a recipe-fail. It sounded tasty in my head – angel hair pasta with kale and butternut squash, topped with lemon-y parsley bread crumbs and Pecorino Romano. Sounds good, right? Well, it ended up looking and tasting like a ball of yarn. Luckily, this frittata I made last night restored order in the house. Nothing better than a recipe that sounds good and is good, right?

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Roasted Vegetables

Fact: crispy, brown edges on a vegetable are better than mushy/steamed or bland/raw vegetables. Isn’t it nice to know there’s an easy way to achieve the crispy-browns every time, no matter what veggie you’re making? This is the way I do it all the time, every time. Leave a comment if you can possibly find a roast-able veggie this method won’t work for, (I mean, don’t comment “lettuce” or “avocado”…); I just don’t think you’ll find one.

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Broccoli Feta Fritters

broccoli feta fritters, after frying, on a wire rack with a small bowl of horseradish mayo

Here’s a fun way to turn a healthy thing into an unhealthy thing:) Broccoli Feta Fritters! I love a fritter – sweet, savory, cheesy, any kind of fritter – I’ll take it. Are you thinking, “Frying at home: No thanks.”? I promise, this isn’t difficult or too messy. You only need a 1/4″ of oil in the pan, we’re not deep frying anything here. Clean-up will be no big deal. And really, you won’t be thinking about it anyway because you’ll be digging into these crispy outside, tender inside, veggie-loaded fritters. Crunch into the big chunks of broccoli and feta, surrounded by a wafer-thin fried batter, with a little savory bite of onion here and there… so good. Dip them into a little horseradish mayo while you’re at it. 

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No Recipe Rainbow Burrito Bowl

Rainbow Burrito Bowl colorfully arranged in a bowl.

Grains, meat, veggies, beans, and whatever doodads you want to top it off with. These Burrito Bowls are easy, fast, and so satisfying in two specific ways – crazy comfort food coziness and you get to clean out your fridge. I have a real, strong emotional response to these bowls. The colors scream “Good for you!” and I give myself a free pass to eat huge (like, huuuuge) portions because the ingredients are all truly healthy.

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