Kimchi

Check out this easy, delicious kimchi recipe from @drjoshlevitt 

“My very own, homemade Kimchi recipe! I love making this at home, and I hope you will too! Here's how to make it:

Ingredients:

• One medium Napa cabbage

• One medium daikon radish

• One bunch green onions

• 4 Tablespoons salt (don’t worry, most of it gets washed off)

• 1/3 cup Korean red pepper flakes

• One head Garlic (7-10 cloves)

• One thumb Ginger

• One teaspoon sugar

• 1/4 cup water

Equipment:

• Very Clean Cutting board

• Very Clean Chefs Knife

• Very Clean Mixing Bowl

• Very Clean Jar

• Latex or nitrile gloves

• Cheesecloth or paper towel

• Rubber Band

Instructions:

1. Wash hands and all equipment with hot soapy water.

2. Rinse cabbage and slice into quarters lengthwise.

3. Cut the quarters into bite sized pieces.

4. Place cabbage in large bowl and add salt.

5. Mix and massage the salt into the leaves.

6. Let sit for about 2 hours, mixing every 20-30 minutes.

7. After two hours, drain, rinse, squeeze, and repeat to remove the salt.

8. While cabbage is resting…add Korean pepper, garlic, ginger, sugar, and 1/4 cup water to a clean food processor. Pulse until it’s a smooth paste.

9. Cut daikon and green onion into bite-sized strips.

10. Wearing gloves, add cabbage, daikon, onions, and red pepper pastes to the bowl and mix thoroughly.

11. Pack mixture into a clean jar, pressing down so it’s submerged in brine. Leave at least one inch of free space at the top.

12. Cover with cloth and rubber band and leave out on counter, out of direct sunlight for 2-5 days. Press down and taste daily.

13. Store in fridge to stop fermentation. It will keep for over one month in the fridge.

Enjoy as a topping or side dish on just about anything!”

Check out his IG feed or go to his linktree https://linktr.ee/drjoshlevitt to learn more.

Strawberry Milk - Agua de Fresa Cremosa

Check out this easy and super yummy vegan recipe from fuelednaturally.net

Serves 8
INGREDIENTS:

• 5 cups strawberries (divided)

• 7 cups filtered water (divided)

• 1 cup raw cashews

• 1/3 cup sweetener of choice (I used date sugar but you can use cane sugar)

• 1 tsp vanilla extract

• Good Pinch of salt

INSTRUCTIONS:

1. Place 1 cup of cashews in a bowl and cover with hot water. Let soak for at least 10 minutes.

2. Add 4 cups whole strawberries (with the stems removed) into a blender along with 3 cups filtered water and blend until smooth.

3. Place a mesh strainer on the opening of a large jar or pitcher then pour the strawberry mixture through.

4. Remove the stems from the remaining 1 cup strawberries then dice small.

5. Strain the cashews, add to a blender along with 4 cups filtered water, sweetener, vanilla, salt and blend in high for 1 minute or until completely smooth.

6. Add a couple cups of ice to the large jar or pitcher of the strawberry mixture. Then add the chopped strawberries, then pour in the cashew milk. Mix and taste. Add more sweetener to your liking and enjoy!

Zucchini Lasagna

A lasagna recipe straight from Italy through Instagram’s @cotto_al_dente also at linktr.ee/cotto_al_dente

INGREDIENTS:

• 8 oz ricotta

• 2 zucchini

• 2 tablespoons of parmesan

• 1 cup of broccoli 

• ¼ cup of mozzarella 

• Nutmeg to taste

• Salt to taste.

INSTRUCTIONS:

1. Cut the zucchini with the mandolin very thinly (just over 1 mm thick).

2. Boil broccoli until soft enough to mash with a fork. 

3. Place broccoli, ricotta, nutmeg, salt and parmesan in a bowl. Mash and mix everything well. 

4. Start assembling the lasagna by placing the cut zucchini slices on the bottom, overlapping them slightly. Place half of the ricotta mixture and the grated mozzarella on top. Cover with another layer of zucchini. Place the remaining ricotta and broccoli mixture on top, and more mozzarella. Cook in the oven at 365ºF for about 38-40 minutes.

Enjoy!

Strawberry Pie

Try this unbeatable strawberry pie recipe from Peggy Curry @currygirlskitchen (Thanks for sharing, Peggy!)

INGREDIENTS

• 1 crust-worth of pie dough

• 3 16 oz. containers of fresh strawberries (about 8 cups of whole berries)

• 1 cup organic cane sugar

• 3 Tbsp. arrowroot powder or organic cornstarch

• 1/4 cup water

• Juice of 1/2 a lemon

• Sprinkle of cinnamon

• Sprinkle of organic cane sugar

INSTRUCTIONS

1. Preheat oven to 350°. Roll out pie dough over a deep dish pie plate. Bake for 20-25 min.

2. While the crust is baking, prepare the strawberries. Wash, core, and dry very well.

3. To make a glaze, separate 1 cup of strawberries and mash in a small bowl.

4. In a small pot, on medium low heat, begin cooking the mashed berries with sugar.

5. As the strawberries are cooking down, mix arrowroot and 1/4 cup of water in a small cup. Once the berries begin to bubble, add the arrowroot mixture to the pot.

6. Continue cooking on medium low heat, whisking until the berry sauce becomes thick. Give it time, it will.

7. Once the glaze has thickened, add the lemon juice and set aside.

8. Now assemble the pie. First, add a sprinkling of sugar and cinnamon to the bottom of a baked and cooled pie shell.

9. Then, arrange the remaining whole strawberries in the pie. Slowly work up from the base to create a strawberry pyramid. Some berries will need to be halved to fit in the gaps. It's a fun strawberry puzzle!

10. Finally, coat the pyramid with the strawberry glaze.

11. Chill in the fridge for at least 30 minutes to allow for the glaze to set. Then you're ready to serve with whipped cream.

Enjoy and share this email to those you know who love strawberry pie!

Garlic Parmesan Kale Chips

Check out this easy recipe from jacquisaldana.com for a fun way to get delicious, nutritious super greens into your body.

INGREDIENTS:

• 1 bunch of kale (curly kale absorbs the oil and flavor best)

• Olive Oil

• Salt

• Pepper

• 2 Garlic Cloves

• Grated parmesan

INSTRUCTIONS:

1. Wash, dry, de-stem (optional), and chop one bunch of kale

2. Place on a baking sheet. Make sure it is fully dry!

3. Drizzle about 3-4 tbs of olive oil.

4. Sprinkle 1 tsp salt and 1/2 tsp pepper.

5. Grate two garlic cloves on top.

6. Sprinkle two handfuls of grated Parmesan cheese.

7. Bake at 400 for 15-20 minutes or until golden and crisp. Let them fully cook before enjoying!

Corned Beef and Cabbage

This St. Patrick’s Day try CORNED BEEF & CABBAGE for an easy Instant Pot or Slow Cooker meal!

INGREDIENTS

• 3 lbs corned beef brisket with seasoning packet

• 3 cups beef broth or bone broth

• 1 yellow onion peeled and sliced

• 2 tbsp minced garlic

• 8 red potatoes quartered

• 1 bunch of carrots peeled and cut into 2” pieces

• 1 head of cabbage stem cut off and cut into wedges

INSTRUCTIONS

1. Rinse corned beef under cold water. This removes the excess salt and brine.

2. Place your trivet inside the Instant Pot. Lay beef on top of trivet and sprinkle with seasoning packet. Sprinkle with minced garlic and lay sliced onion on top. Pour the beef broth on top.

3. Seal Instant Pot and cook on High pressure for 90 minutes. When done, quick release the pressure (turning the valve to release pressure as soon as cooking time is done).

4. Remove beef and set aside. Cover with foil until you are ready to slice it. Remove Instant Pot trivet.

5. Add sliced potatoes, carrots, and cabbage wedges into the Instant Pot and broth. Seal Instant Pot and cook on High for 3 minutes. Quick release and remove from broth. Broth can be removed and stored for a future soup.

6. Slice corned beef against the grain into thin slices. Serve with cabbage wedges, carrots, and potatoes.

Slow Cooker - Place carrots, potatoes and onion in the bottom of a large slow cooker. After rinsing beef, lay it on top of the vegetables. Sprinkle it with seasoning and top with garlic and onion. Pour beef broth over all. Cook on high for 5 hours or low for 8 hours. Add cabbage wedges during the last hour if cooking on high, or last 2 hours if cooking on low.

For more go to Whole30.

Fennel and Apple Salad 

This recipe will make you love fennel!

INGREDIENTS

• 1 large fennel bulb, thinly sliced

• 2 apples, thinly sliced (use a crisp variety like Granny Smith or Honeycrisp)

• 1/4 cup fresh parsley leaves, chopped

• 1/4 cup walnuts, chopped (optional, for added crunch)

• 2 tablespoons apple cider vinegar

• 2 tablespoons extra virgin olive oil

• Juice of 1 lemon

• 1 teaspoon honey or maple syrup (optional, for sweetness)

• Salt and pepper to taste

• Optional: shaved Parmesan cheese for garnish

INSTRUCTIONS

1. Trim the tops and bottoms of the fennel bulb. Remove any tough outer layers if necessary. Cut the bulb in half lengthwise and remove the core. Thinly slice the fennel using a sharp knife or mandoline slicer.

2. Core the apples and thinly slice them. You can leave the skin on for added texture and color, or peel them if you prefer.

3. Chop the fresh parsley leaves.

4. If using walnuts, chop them into smaller pieces.

5. In a small bowl, whisk together the apple cider vinegar, extra virgin olive oil, lemon juice, and honey or maple syrup (if using).

6. Season with salt and pepper to taste. Adjust the sweetness or acidity according to your preference by adding more honey or lemon juice if needed.

7. In a large mixing bowl, combine the sliced fennel, sliced apples, chopped parsley, and walnuts (if using).

8. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.

9. Transfer the salad to a serving platter or individual plates.

10. If desired, garnish with shaved Parmesan cheese for an extra layer of flavor.

11. Serve immediately as a refreshing side dish or light lunch.

Enjoy!

Check out this EASY, yet absolutely DELICIOUS, method for preparing zucchini or summer squash from IG's @detroit75kitchen.
 

INSTRUCTIONS:

• Wash and trim the ends off of your zucchini. 

• Cut it in half, lengthwise.

• Score it diagonally in both directions. 

• Heat your pan to medium heat, and pour in some good olive oil and some fresh smashed garlic. 

• Lay your zucchini score-side down, and let it caramelize for a few minutes. Don’t touch it. 

• Once that face is nice and golden, flip it over, add a pad of butter, and a squeeze of fresh lemon juice. 

• Baste your zucchini for a minute or two, and carefully place it in a pan and pour the garlic and olive oil over it. 

Give it a try and let us know how it turns out. 

Check out this amazing, yet EASY, spinach recipe from IG's @mediterraneandiet.tasty. Check out https://mediterraneandietmeal.com for more recipes.

INGREDIENTS:

• 2 tsp olive oil

• 4 scallions, diced

• 10 oz baby spinach, rough chop

• 2 tbs dill, chopped

• 1 cup all purpose flour

• 1 tsp baking powder

• 1 tsp salt

• 1 cup milk

• 2 eggs, lightly beaten

• 1/4 cup butter, melted (or olive oil)

• 4 oz shredded mozzarella

• 4 oz feta cheese, crumbled

• 2 tbs grated parmesan cheese

INSTRUCTIONS:

1. Preheat your oven to 375°F. Lightly spray a medium size baking dish with olive oil. Mine was 10.5 x 7.5 inches.

2. In a large, deep pan, heat 1 tsp oil on medium. Cook your scallions until they soften: 1 or 2 minutes. Add half the spinach and sauté until mostly wilted, season with salt and pepper to taste. Remove to a colander to drain and pat dry with paper towels to remove excess liquids. Add the remaining oil to your pan and repeat the process with the remaining spinach.

3. In a large bowl, whisk together the flour, baking powder and salt. Add the milk, eggs, butter and mix. Lastly fold in the spinach mixture, dill, mozzarella and feta until just combined. Transfer to your baking dish and spread out evenly. Sprinkle top with grated Parmesan and bake for 40-45 minutes or until top turns golden brown. Remove from oven and allow to cool for 15 minutes prior to slicing.

Enjoy!

Broccolini with Garlic, Chili Flakes, and Vinegar (Serves: 4)

INGREDIENTS:

• Kosher salt

• 1 pound broccolini or broccoli rabe, about 3 bunches, washed and dry ends trimmed

• ¼ cup unrefined, cold-pressed extra-virgin olive oil

• 6 garlic cloves, thinly sliced lengthwise

• ¼ teaspoon crushed red pepper flakes (use more if you like it spicy)

• 2 Tablespoons red wine vinegar

• Sea salt and freshly ground black pepper to taste

• Parmesan for topping (optional, I shave with ta vegetable peeler)

INSTRUCTIONS:

1. Fill a large pot with water and bring to a raging boil. Add a palmful of kosher salt. Submerge the broccolini in the salted water and cook for 2 minutes, until the stems just start to get tender. Drain and allow the excess water to drip off.

2. Warm the olive oil in a large skillet over medium heat. Add garlic and chili flakes. Saute for 30 seconds until just fragrant.

3. Add the broccolini to the skillet and season with salt and pepper. Yes, even though you salted the cooking water. Cook for 2-3 minutes, turning the broccolini in the oil and sweeping over the bottom of the skillet to ensure the garlic doesn’t burn.

4. Add the red wine vinegar and cook for 1 minute. I like to serve this immediately since acid (vinegar or citrus juice) will cause the broccolini to lose vibrancy.

5. Top with shaved Parmesan (optional)

Enjoy!

Cauliflower Steaks

Check out this great recipe from IG's @kitchenachim

INGREDIENTS:

• Cauliflower

• Pizza sauce/tomato sauce

• Mozzarella

• Olive oil

• Breadcrumbs

• Salt and pepper

• Parsley

INSTRUCTIONS:

1. Wash the cauliflower and remove the leaves. 

2. Cut about a thumb's width slices from the cauliflower and brush with olive oil. 

3. Turn the slices once in breadcrumbs, place them on a baking sheet and bake at 430º for 15 minutes. 

4. Add some tomato sauce to the baked slices, season with salt and pepper and sprinkle the mozzarella over it. 

5. Bake for another 10 minutes at 430º. (The baking time can vary depending on the oven.) 

6. Serve with parsley and enjoy!

Broccoli and Couscous Herb Salad 

Go to theeastcoastkitchen.com for more great recipes. Also find him on IG @andyseastcoastkitchen_

INGREDIENTS

• 1 head broccoli cut into florets

• 1 can chickpeas rinsed and drained

• 1 tbsp Olive Oil

• 1 tsp kosher salt

• 1 tsp black pepper

FOR THE SALAD BASE

• 1 cup couscous cooked off

• 1 cup parsley chopped

• 1/2 cup dill chopped

• 1/2 cup pistachio

• 1/2 cup feta crumbled

• 1 lemon juiced

FOR THE DRESSING

• 2 tbsp red wine vinegar

• 2 tbsp tahini

• 1 tsp Dijon

• 1/2 tsp salt

• 3 tbsp water

• 2 tbsp olive oil

INSTRUCTIONS

1. Preheat your oven to 450°F.

2. Cut your broccoli into bite-sized florets. Open 1 can of chickpeas, make sure to drain and rinse them before baking. Place both your broccoli and chickpeas onto a large baking sheet, season with 1 tbsp of olive oil, 1 tsp of kosher salt, and 1 tsp of black pepper. Place in the oven and roast until your broccoli is nice and charred, and chickpeas are crispy, about 20-25 min. Pull from the oven and keep warm.

3. While your broccoli is baking, add 1 cup of couscous to a large salad bowl. Add in 1 cup of boiling water and let it sit on your counter for 5-6 min, topped with a thick kitchen cloth or lid.

4. Place 2 tbsp of red wine vinegar, 2 tbsp tahini, 1 tsp Dijon, ½ tsp salt, 3 tbsp water, and 2 tbsp of olive oil into a Mason jar or bowl and give it a good mix. Tahini can be thick, so make sure it’s fully incorporated so you get an even nutty flavour throughout your entire salad. Set aside.

5. While your couscous is still warm, add in your roasted broccoli and chickpeas, 1 cup of chopped parsley, ½ cup chopped dill, ½ cup pistachios, ½ cup of feta, the juice of 1 lemon, and your tahini dressing. Give a big toss and mix and serve warm.

Enjoy!