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I don’t like iceberg, but it works for best for lettuce wraps. I bought romaine for my taco salad later this week. So, I improvised. I used my romaine and made a little boat if you will. Yummy! Crunchy. Fresh.

Vegetable oil

Ginger

Soy

Diced chicken

Hoisin

Chile garlic sauce

Water chestnuts-chopped

Edamame

Cashews-chopped

Crispy rice noodles

Matchstick carrots

I heat my oil and add the ginger and soy. I saute the chicken until done then add in the hoisin, chile garlic sauce, water chestnuts and edamame and cook until the edamame are tender. I put the chicken in the lettuce and top with the rest.

This was a nice fresh meal. The combination of fresh and sundried tomatoes in the salsa was nice. I used sherry vinegar in the salsa and in the olive dressing for the salad to tie it all together. I love all the different vegetable textures, the carrots are still a little crunchy and the radicchio was a little bitter. Grilled Chicken Breasts with Sun-Dried & Fresh Tomato Salsa – Recipe – FineCooking Chopped Vegetable & Couscous Salad with Black Olive Vinaigrette – Recipe – FineCooking

I love a romesco sauce. The smoked almonds and paprika with the bright roasted peppers and sherry vinegar. Yum. And what is not to love about this hash. Mashed potatoes with green vegetable takes away the guilt. I used regular bacon instead of pancetta and I grated in some onion. https://www.foodandwine.com/recipes/grilled-beef-medallions-with-cauliflower-broccoli-hash

This pizza is so fresh and light. It has very little mozzarella so its not as heavy. We don’t really care for goat cheese at my house so I buy garlic and herb Borsin. I put it in the freezer for 4 or 5 minutes and use a fork to crumble it. The little kick from the red pepper flakes on the crust is a nice addition. You can’t really find summer savory. I read that the closest substitute is a combination of mint and thyme. So that is what I did. This was delicious. https://www.foodandwine.com/recipes/summer-squash-pizza-goat-cheese-and-walnuts

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This week everything was a repeat, Turkey burgers, rellenos, tostada, ravioli with mushroom ragu, and croque monsieur.

This is one of my go to soups. It was perfect on this rainy night. Its easy and quick, so it makes a great weeknight meal.

2 Packages of steam in the bag broccoli

1 Tbl olive oil

1 Tbl butter

1/2 Onion diced

1/2 Cup of matchstick carrots

1/2 Tsp thyme

1 1/2 Tbls of flour

5 Cups of chicken stock

1 Bouillon cube

1 1/2 Cups of heavy cream

Salt

Pepper

2 Cups of shredded cheddar cheese

Cook the broccoli per package instructions and set it aside. Heat your oil and butter in a dutch oven and saute your onions and carrots until the onions are tenders. Add in the thyme and flour cook 1 minute stirring the whole time. Whisk in your stock. Add the broccoli and bouillon to the pot. Bring it to a boil and reduce to a simmer for 20 minutes. Blend the soup in a blender or use an immersion blender. Add in the cream and simmer for 10 minutes. Season with salt and pepper and whisk in the cheese until incorporated. If you like a chunky soup you can blend less or hold out some of the broccoli and chop it and add it in when you add in the cream.

I wanted something Latin. I make enchilada casserole alot, so I concocted this little gem instead. It has creamy beans, the green sauce is sharp and creamy from the sour cream, the rice is a nice change from tortillas.

Olive oil

1/2 Onion chopped

Rotisserie chicken breast chopped 2 cups

1 Can of drained and rinsed black beans

1 Can of diced green chiles

1 Package of microwave rice

Cumin

Chili powder

Chipotle powder

Salt

Pepper

1 Container of green enchilada sauce

1/2 Cup of sour cream

1/3 Cup of chicken stock

2 Cups of cheddar cheese

Pre-heat oven to 350. Spray a baking dish with non stick spray. Saute the onions in the olive oil in a large skillet. When the onions are tender add in the chicken, chiles, and rice. Season the mixture with the cumin, chili powder, chipotle powder, salt and pepper. In a large mixing bowl whisk together the enchilada sauce, sour cream and stock. Pour the sauce over the chicken mixture and combine add in 1 cup of cheese and combine. Pour into baking dish and bake covered for 30 minutes. Uncover and add the last cup of cheese and bake 10 more minutes.

I have posted this recipe before. This pasta is soo good. I love the freshness. It is so full of flavor.

Linguine With Cauliflower Pesto – The Washington Post