Cilantro Lime Vinaigrette

½ cup fresh lime juice
½ cup olive oil or avocado oil
½ cup fresh cilantro
2 teaspoons honey
2 cloves garlic grated
¼ teaspoon kosher salt

Chickpea Tu-No Melts

1/4 c finely chopped red onion (placed in a bowl of cold water 5 minutes & drained)
1 can peeled chickpeas (mashed but slightly chunky)
1/4 c yogurt
1 Tbsp lemon juice
1 tsp honey
1 tsp dijon mustard
1/4 tsp kosher salt
1/8 tsp black pepper
2-4 dashes hot sauce

3 Tbsp sunflower seeds
1 1/2 Tbsp chopped fresh parsley

4 English muffins, split
shredded or sliced Swiss, provolone, or mozzarella

Mix all ingredients together from onion to hot sauce. Stir in the seeds and parsley.

Top each muffin half with about 1/4 c of filling. Bake for 5 minutes. Remove from oven, top with cheese, and bake another 3 minutes. 

Mexican Street Corn

3 15 oz cans corn, drained
2 Tbsp butter
salt
3 Tbsp mayo (yogurt or sour cream)
2 Tbsp lime juice
2 tsp chili powder
cotija
cilantro

Brown corn in the butter, then mix with salt, mayo, juice, & chili powder. Top with cilantro and cotija.

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.