Breakfast
Almond Cherry Oatmeal
ingredients :
- 1/8 tsp kosher salt
- 1 cup old-fashioned rolled oats
- 1 cup pitted chopped Bing cherries
- 1/3 cup toasted slivered almonds
- 2 TBSP honey or maple syrup (plus more to taste)
- 1-3 tsp almond extract
- 1 tsp chia seeds (optional)
- Pit and chop your cherries. Set a few aside for garnish.
- Bring 1 3/4 cups of water and kosher salt to a boil. Stir in 1 cup of rolled oats and 1 cup of chopped pitted cherries. Stir to mix.
- Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
- Remove the pan from the heat. Stir in the honey or maple syrup, and stir in the almond extract 1 tsp at a time, and taste. Add more by the tsp to your liking. Same goes for the honey or maple syrup. (Everyone prefers different levels of sweetness and almond flavor, so this part of the recipe is flexible.)
- Cover and let stand for 2 minutes before serving. This lets the oats absorb any extra liquid.
- Transfer oatmeal to bowls, and top with extra chopped cherries, toasted slivered almonds, and chia seeds (optional).
Lunch
Burrito Bowl
ingredients :
- 1 cup uncooked rice
- 1 cup salsa, homemade or store-bought
- 3 cups chopped Romaine lettuce
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (15-ounce) black beans, drained and rinsed
- 2 Roma tomatoes, diced
- 1 avocado, halved, seeded, peeled and diced
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup sour cream
- 1 tablespoon chipotle paste*
- 1 clove garlic, pressed
- Juice of 1 lime
- 1/4 teaspoon salt, or more, to taste
- To make the chipotle cream sauce, whisk together sour cream, chipotle paste, garlic, lime juice and salt; set aside.
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; let cool and stir in salsa; set aside.
- To assemble the bowls, divide rice mixture into serving bowls; top with lettuce, corn, black beans, tomatoes, avocado and cilantro.
- Serve immediately, drizzled with chipotle cream sauce.
Dinner
Vegetarian Alfredo
ingredients :
- Kosher salt
- One 9-ounce package fresh fettuccine
- Extra-virgin olive oil, for tossing
- 2 cups shiitake mushrooms (about 4 ounces), stems removed and discarded
- 1 bunch thin asparagus, about 1 pound
- 1 stick (8 tablespoons) unsalted butter
- 1/2 cup frozen peas
- Freshly ground black pepper
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
- 1 tablespoon chopped chives
- Finely grated zest of 1/2 lemon
- Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
- Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
- Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat.
- Whisk the Parmigiano Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
- Cook’s NoteHeavy whipping contains stabilizers to help it whip up and stay at the desired consistency. It will thicken your Alfredo sauce more than regular heavy cream will. You may adjust the consistency of your sauce by adding up to 1/2 cup reserved pasta cooking water.