When I returned to work after my maternity leave, I joined a locally based team that I often refer as my boss babes. Our entire leadership team was female and I loved every second of it. We used to eat lunch together most days, and one of the fan favorites was P.F. Changs. My cubemate, Megan, always ordered Vegetable Fried Rice and Spicy Green Beans, one day I tried some of it and from that moment forward I was also addicted. So I set out to make the green beans on my own.
Serves: 4 Time: 30 minutes
Ingredients: Tofu: 1 block of extra firm tofu, pressed and drained (this takes 30 min so be sure to prep this before starting to cook) 1 tsp of toasted sesame oil 2 Tbs canola oil 1/2 cup corn starch 2-3 Tbs of canola oil
Green Beans: 1 lb of trimmed fresh green beans 2 cloves garlic, pressed 2 Tbs finely chopped fresh ginger 1 Tbs of chili garlic paste 3 green onions, finely chopped 2 Tbs soy sauce 1 Tbs toasted sesame oil 1 Tbs seasoned rice vinegar 1 tsp brown sugar 1 Tbs crushed red pepper flakes 1/4 cup water
Directions: 1. Cube tofu and add to a mixing bowl, add in 2 Tbs of canola oil and sesame oil. Use a rubber spatula to gently stir the tofu so it’s coated in the oil. Next add the corn starch and toss the tofu to coat. You want the corn starch/oil to look gooey 2. Next heat the remaining canola oil in a large fry pan over medium high heat heat, add the tofu and arrange so it’s in one layer. Let it fry in the oil for about 5 minutes, then flip it every few minutes so all sides develop a golden brown crust (be sure to continue to check on these, and if they turn golden before everything else is down, just remove from the oil) 3. Meanwhile, add another 2 Tbs of canola oil to a heavy bottom fry pan or wok on medium high heat, add the green beans (this will splatter and likely set off your fire alarm, so have your fan going, windows open, and take caution lol) 4. While the green beans sear, mix together the soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes and water. 5. Continue sautéing the green beans for about 4 minutes, next add the chili garlic paste, garlic, ginger, and green onions cook about another minute or two, until fragrant. 6. Next add the sauce, stir to coat the green beans and let the sauce cook down by about half then add the tofu. Stir to coat and serve by itself or with your favorite rice
After an amazing holiday season and basically eating fancy cheese for every meal, my family and many of my friends are focused on eating more whole foods. Eating more vegetables doesn’t have to be boring or complicated. This salad will take you all of 10 minutes to prepare.
Serves: 4 Time: 10 Minutes
Ingredients: 8 cups of Kale (you can used any kind of Kale, my fav is dino kale) 1/2 Tbs of salted butter or ghee 1 lb of defrosted, peeled, and deveined shrimp 1 Tbs of old bay seasoning 1/2 tsp of cajun seasoning 2 cloves of garlic, minced or pressed Juice of 1/2 a lemon 1/2 cup crushed roasted peanuts
Dressing: 1/4 cup Annies Vegan Green Goddess dressing 1/4 cup Garlic Expressions dressing
Directions: 1. Heat the butter in a skillet over medium high heat 2. Meanwhile add the shrimp and seasonings to bowl and stir to combine 3. Add the shrimp to the skillet and arrange so they are in one layer, let these sear about 3 minutes, then add the garlic, flip the shrimp and let cook for another 1-2 minutes then turn off the heat and all the lemon juice 4. Mix up the dressing by adding both dressings and whisking together 5. Plate your kale, sprinkle with peanuts, add the shrimp and top with dressing
Back before I started limiting my meat consumption, I used this dry rub on pork chops and it always was the perfect combination of spicy and sweet. When I became a pescatarian I decided to try this same seasoning on a hardy fish, enter salmon! This is the perfect Monday night dinner. When you’re tired from your first day back after the weekend, the kids are cranky, and you just need to put something on the table. Season, bake, eat. Trust me it’s delicious and way better than a microwave meal!
Serves: 2 (you will have leftover sauce and seasoning so feel free to add a few more filets if you need to!) Time: 15 minutes
Ingredients: 2 Salmon Filets
Dry rub: 2 Tbs chili powder (ancho if you have it) 1 tsp paprika 1 tsp oregano 1 tsp pepper 1/2 tsp cayenne 1 tsp cumin 1 tsp salt Sauce: 1/2 cup high quality maple syrup 1 Tbs Dijon mustard (I like kind with whole seeds, but any kind will do) 1 Tbs prepared horseradish 1/2 Tbs chili powder 1/2 tsp cayenne pepper Directions: 1. Preheat oven to 425 2. Mix together dry rub (I like to store this in my own spice jar to use in the future). Place the salmon skin side down on a foil lined baking sheet 3. Next mix the sauce together and brush over salmon. Bake for about 6-8 minutes
Meatless gluten free dairy free (if you want it to be!) Prep: 5 min Cook: 55 min Total: 1 hour Serves: 4-6 Ingredients: 1 cup green lentils 1 spaghetti squash Drizzle of olive oil 2 cups water 1 clove garlic, smashed 1 tsp crushed red pepper flakes 1 tsp paprika 1 tsp onion powder 1 bay leaf 1 jar @carfagnasmarket original pasta sauce Directions: 1. Preheat the oven to 375 meanwhile Sift through lentils to discard small ones and any rocks in the batch, then soak in cold water for about 20 min 2. Cut the spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt and pepper. Place face side down on baking sheet and bake for 45-60 min depending on size and texture you prefer 3. After the lentils are done soaking, rinse them thoroughly in a colander, then add lentils, 2 cups water, garlic red pepper, paprika, onion powder, and bay leaf to a sauce pan, bring to a boil and immediately turn down to a simmer, cook for about 15 minutes and test every 2 min after that to check for fineness, you want the lentil to be slightly chewy not mushy 4. Drain lentils, then in the same sauce pan, add @carfagnasmarket original pasta sauce, return lentils to sauce pan. Heat on medium/low heat and stir til warm 5. Remove spaghetti squash from oven and use a fork to shred it. To plate, take some spaghetti squash, top with pasta sauce/lentil mixture, and add cheese and parsley if you’d like 🙌🏼
The easiest most delicious recipe for green beans Serves: 2-4 Time: 8 min Ingredients: 1 lb, fresh trimmed green beans 1 Tbs butter Water Garlic salt, pepper Directions: 1. Add green beans to a large fry pan, add enough water so bottom is covered but green beans are not submerged, add butter and heat over high heat and cover 2. After about 6ish minutes, check fineness, you want them to be still al dente, the uncover and stir occasionally until water evaporates, add salt and pepper and toss Serve as a side, chop them up for your kiddos, or keep them in the fridge to snack on throughout the week. If you’re really in a pinch for time, consider steaming these in the bag in the microwave, then sauté the with butter, garlic salt, and pepper for a few minutes.
Enjoy these delicious meatless meatballs. It’s the perfect addition to any pasta.
Serves: 4 Time: 30 min Ingredients: 1/2 sweet onion, diced 3 cloves garlic minced 1 package white mushrooms minced 1/4 cup parsley, finely chopped 1/3 cup Parmesan cheese 1 egg 1/2 cup breadcrumbs 1 can chickpeas drained and rinsed 2 Tsp dried oregano Salt and pepper A pinch of cayenne 1 Tbs olive oil Dusting: 1/2 tsp cayenne 2 Tbs Parmesan 2 Tbs breadcrumbs Directions: 1. Preheat the oven to 375 and grease a baking sheet with olive oil 2. In a skillet sauté onion and mushrooms until pan is dry and onions are translucent, next add garlic and continue cooking til fragrant, about a minute and let cool 3. Mix the remainder of the ingredients with cooked onions, mushrooms, and garlic in a food processor, pulse until crumbly but not completely smooth, you def want texture to the mixture 4. Next mix dusting ingredients and roll out 1 inch balls, roll in dusting mixture, and place on baking sheet. Repeat until mixture is gone. Bake for 10 minutes flip over and bake an additional 10 minutes Serve with your favorite spaghetti and sauce (we like spaghetti squash and @carfagnasmarket original pasta sauce on ours) 🥰
This delicious mushroom dish will have you forgetting why chicken even exists. Enjoy the sweet smell of marsala filling your kitchen and the tender sound of a simmering pot on the stove. Serves: 4-6 Time: 20 minutes Ingredients: 2 lbs whole cremini mushrooms 2 packages shiitake mushrooms 1 cup sweet Marsala wine 1 cup vegetable broth Salt + pepper Few shakes crushed red pepper Corn starch slurry (1 Tbs corn starch, 1 Tbs water) 3/4 cup chopped parsley Directions: 1. Quarter or halve cremini mushrooms depending on size, add creminis and shiitakes to extra large skillet on medium high heat (this feels like a lot at first but they’ll cook down, about 8 min) 2. Sauté mushrooms until liquid dries out, then add Marsala wine, cook for 3 minutes then add vegetable broth, salt, pepper, and red pepper, lower heat to medium (or medium low), enough that it’s still bubbling 3. Once sauce boils down to half add corn starch by making a slurry (1 Tbs corn starch, 1 Tbs of water mix together with a fork) and adding it to the mushroom mixture, turn heat to low until it thickens 4. Once thickened add parsley then serve! Pairs beautifully with potatoes and green beans 💥