Strawberry Shortcake

2 lbs strawberries, hulled and quartered

For the biscuits:
Finely grated zest of 1 lemon (about 1 tablespoon)
1/4 cup plus 1 teaspoon granulated sugar, divided
2 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1 teaspoon kosher salt
8 tablespoon (1 stick) cold unsalted butter, cut into pieces
1 1/4 cups cold heavy cream

For the whipped cream:

1 1/2 cups cold heavy cream
2 tablespoons granulated sugar

1. Combine 2 pounds quartered strawberries, 1/4 cup granulated sugar, and 2 to 3 tablespoons lemon juice in a large bowl and toss to combine. Set aside to macerate while you make the biscuits.

2. Line a baking sheet with parchment paper and heat oven to 400°F. Place 1 tablespoon lemon zest and 1/4 cup of the sugar in a large bowl. Rub between your fingertips until the sugar is aromatic.

3. Add 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt and stir with a fork.

4. Add 8 tablespoons cold unsalted butter (cut into pieces) and use your fingers to rub the butter into the flour mixture until it forms pea-sized pieces.

5. Drizzle in 1 1/4 cups cold heavy cream and mix with a fork until combined. (Dough will be sticky.)

6. Form the dough into 8 large, tall mounds using a large spoon or ice cream scoop and space 2 inches apart on the prepared baking sheet (the taller the mounds of dough, the easier they will be to slice in half). Sprinkle the top of the biscuits with remaining 1 teaspoon sugar.

7. Bake until the bottoms of the biscuits are deeply golden and the tops are lightly brown, 15 to 20 minutes.

8. Combine 1 1/2 cups cold heavy cream and 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed just until stiff peaks form (do not overwhip), about 90 seconds. (Alternatively, use a large bowl and an electric hand mixer.)

9. Split the biscuits in half crosswise. Spoon strawberries over the bottom half and top with a dollop of whipped cream. Finish with the top biscuit.

Sweet Potato & Beef Taco Bowls

4 medium sweet potatoes, peeled and diced
2 Tbsp olive oil
1/2 tsp cumin
1/4 tsp chili powder
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp salt
1 lb ground beef
3 Tbsp taco seasoning
15 oz can black beans, drained and rinsed
2 avocados, diced
2 cups cottage cheese

optional toppings:
pickled onions
jalapenos
cilantro
salsa

Coat sweet potatoes with oil and spices (except taco seasoning) and roast at 425 for 25-30 minutes, stirring halfway through. 

Brown the ground beef and season with the taco seasoning and about 2 Tbsp water, stirring until combined. 

Assemble the bowls with potatoes, beef, cottage cheese, avocado, and toppings.

Tuna Salad

From FeelGoodFoodie.com

2/3 cup greek yogurt
1/4 cup lemon juice
2 tablespoon Dijon mustard
1/2 teaspoon black pepper
2 tablespoon dill or parsley chopped
4 5-ounce white albacore tuna in water drained
4 celery stalks minced
4 tablespoons red onion minced

Chicken Yakitori

1/4 c low sodium soy sauce
1/4 c mirin
2-3 Tbsp sugar
1 Tbsp rice vinegar
2 Tbsp chicken broth

1 Tbsp oil
1 lb boneless skinless thighs
8 oz snow peas or sugar snap peas, halved lengthwise diagonally
1 bunch green onions, cut into 1 inch pieces

1 1/2 cups cooked rice or farro

Combine first five ingredients in a small saucepan, bringing to a boil. Simmer for 3 minutes and take off heat.

Heat a large nonstick skillet with 2 tsp of the oil on medium-high heat. Cook chicken thighs about 3 minutes per side, until browned. Transfer to a cutting board and slice when it has cooled slightly.

Return pan to medium-high heat and add the last tsp of oil. Saute the onions and peas for 2 minutes. Add sauce mixture and sliced chicken to pan and cook for 2 minutes until chicken is thoroughly heated. Serve over grain in a bowl.

Cilantro Paneer & Chickpea Curry

Serves 4

2 cans chickpeas, drained & rinsed
10 ounce bag spinach
8 ounces paneer, torn in small pieces
1/2 cup cream
1/2 cup cilantro sauce (see below)
2 Tbsp yellow curry paste

Set aside:
1/2 cup labneh or greek yogurt
2/3 cup crispy fried onions
1/2 tsp crushed red pepper flakes (optional)
naan, for serving

Cilantro sauce: 
3 oz cilantro stems and leaves
juice of 1 lime
6 Tbsp water
2 tsp olive oil
salt & pepper

Preheat oven to 450. Prepare cilantro sauce in blender. 

Combine the first six ingredients with 1/4 cup of hot water in a 9x13 (or larger) baking dish. It is helpful to mix up the curry paste with the water first. Stir well to combine. 

Cover tightly with foil and bake at 450 for 26-28 minutes. Add the labneh after removing from the oven. Warm the naan while you top the dish with the fried onions and pepper, if using. 

Sweet Potato & Edamame Bowls

4 medium sweet potato - about 19 oz | 550g, sliced in half lengthwise
3 cups (444 g) edamame - shelled, thawed
2 cup (330 g) mango - chopped
2 medium cucumbers - finely chopped
0.5 cup (80 g) pickled onions - finely chopped
1 cup (16 g) cilantro - finely chopped
1 jalapenos - deseeded and finely chopped
4 tbsp (40 g) hemp seeds
2 tbsp (30 ml) lime juice
2 tsp (4 g) ground cumin
0.5 tsp (3 g) sea salt flakes
1 avocado - sliced
2 oz (60 g) broccoli sprouts


Preheat your oven to 400°F (200°C). Slice the sweet potatoes in half lengthwise. Place them face down on a baking tray lined with parchment paper and bake for 45 minutes until tender.

Prepare the filling: In a large bowl, combine the edamame, mango, cucumber, hemp seeds, pickled onions, cilantro, jalapenos, lime juice, cumin, and sea salt flakes.

Once the sweet potatoes are baked, flip them over and gently mash the insides with a fork.

Top the sweet potatoes with the edamame mixture, avocado, and broccoli sprouts. Enjoy!

Cava Harissa Chicken Bowls

Harissa chicken marinade
1 tablespoon olive oil
2 teaspoons minced garlic
2 tablespoons harissa paste
2 tablespoons Greek yogurt
1 tablespoon honey
½ lemon, juiced
¾ teaspoon fine sea salt
½ teaspoon ground black pepper
1-½ pounds chicken thighs, boneless and skinless

Harissa vinaigrette

1/3 cup extra virgin olive oil
1 tablespoon harissa paste
½ shallot, minced
½ lemon, juiced
1 tablespoon apple cider vinegar
1 tablespoon honey
Salt and pepper, to taste

Power bowl ingredients
1 cup Kaizen rice, prepared
1-2 cups power greens or greens of choice
2 Persian cucumbers, diced
1 small avocado, sliced

grape tomatoes

yogurt
Pickled red onions
2-3 tablespoons crumbled feta

1. Marinate the chicken: In a large bowl, combine the ingredients for the chicken marinade: olive oil, garlic, harissa paste, Greek yogurt, honey, lemon juice, salt and pepper. Whisk well, then add the chicken thighs and toss to coat them. Let the chicken marinate for at least 30 minutes, preferably 1-2 hours. 
2. Make the vinaigrette: Combine the vinaigrette ingredients in a small dish or mason jar. Whisk well, taste, and adjust as needed. 
3. Grill the chicken: Preheat your grill to 425°F. Add the marinated chicken to the grill and cook each side for about 5-7 minutes, then flip and grill for another 5-7 minutes. Repeat one more time, if needed, and continue cooking until the internal temperature reaches 165°F. Remove from the grill and let it rest for 5 minutes. Slice into strips.
4. Assemble: Create your power bowls. Add the Kaizen rice and power greens to the base of each bowl, then top with the cucumber and sliced chicken. Arrange the avocado slices and pickled red onions on top and finish off with crumbled feta and the vinaigrette.