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Roasted Vegetable Stew

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Miso-Glazed Sweet Potatoes with Quinoa and Crisp Veggies

  Let's just say, this dish has me at sweet potatoes. Glaze them with miso?! Yes.  Ingredients: 1 sweet potato 4 ounces snow peas 6 ounces white quinoa 1 tablespoon miso paste 1 tablespoon gochujang  1 bag radishes sugar, salt, pepper, vinegar, oil Method : Preheat oven to 425 degrees F. Scrub sweet potato, then cut into 1⁄2-inch thick rounds. Toss on a rimmed baking sheet with 1 tablespoon oil and season with salt and pepper. Roast until tender, about 20 minutes. Remove from oven and switch oven to broil. Meanwhile, bring 4 cups salted water to a boil in a medium pot. Trim stem ends from snow peas, then halve crosswise. Add to boiling water and cook until bright green and crisp tender. Drain, rinse with cold water, and drain well again. Set aside. In same saucepan, combine quinoa, 1 cup water, and 1 teaspoon salt . Bring to a boil. Cover, reduce heat to medium-low, and cook until tender and water is absorbed. Keep covered off heat until ready to serve. In a medium bowl, whisk miso

Crispy Pork Tacos with Apples, Cucumbers and Scallions

The Peking duck inspired tacos are a must for a Friday night when take out is calling your name. I love the crunch of the apples and cucumbers paired with the melt in your mouth Peking pork! Ingredients: 1 apple 1 cucumber 2 scallions 1/4 cup hoisin sauce 1 tablespoon soy sauce  •6 (6-inch) flour tortillas 1/2 pound cooked pulled pork  Method: Quarter apple; discard core. Cut 1⁄4-inch thick slices, then cut slices into matchsticks. Cut  the cucumber on an angle into 1⁄4- inch thick slices, then cut slices into matchsticks. Trim scallions; thinly slice on an angle. In a small bowl, whisk together hoisin, soy sauce, 2 teaspoons sugar, 1⁄4 teaspoon flour, and 1 tablespoon water . Heat a medium nonstick skillet over medium-high. Add 1 tortilla at a time and cook until warm and browned in spots, about 30 seconds per side. Wrap in foil  to keep warm; repeat with remaining tortillas. Return same skillet to medium-high heat with 1 tablespoon oil. Add pork; spread in an even layer. Cook, withou

Cheese Ravioli & Mushroom Stroganoff

 Nothing like pasta after a long day. Instead of the typical marinara, change it up with stroganoff! Ingredients : 1 yellow onion 4 ounces mushrooms fresh dill 9 ounces cheese ravioli  1 tablespoon Dijon mustard  1⁄4 oz mushroom seasoning 1/8 cup sour cream  Butter, salt, pepper, balsamic vinegar Method: Bring a large saucepan of salted water to a boil. Halve and thinly slice onion. Trim stem ends from mushrooms, then quarter. Pick dill fronds from stems; discard stems. Reserve half for garnish and finely chop remaining. In a medium skillet, melt 2 tablespoons butter over medium-high heat. Add mushrooms and onions; season with salt and pepper. Cook, stirring often, until veggies begin to release liquid. Lower heat to medium and cook until mushrooms are golden brown and onions are completely softened. Add ravioli to saucepan with boiling salted water. Reduce heat and gently simmer, stirring occasionally, until al dente. Reserve 1 cup cooking water; drain pasta. To skillet with veggies,

Coconut Beef Curry

  Easy to cook? Check. Full of flavor? Check. Has pickled onion? BONUS Check!  Ingredients: 1/2 cup jasmine rice 14 ounce can coconut milk 1 red onion 1 pound grass-fed ground beef 3 1/2 teaspoons curry powder 1/2 cup peas garlic, salt, pepper, oil, sugar, vinegar Method : In a small saucepan, combine rice, 1 1⁄4 cups water, and 1⁄2 teaspoon salt ; bring to a boil over high. Cover and cook over low until rice is tender and water is absorbed. Keep covered off heat until ready to serve. Halve and thinly slice half of the onion. Finely chop remaining onion. Finely chop 2 cloves garlic. In a small bowl, whisk together 1 tablespoon each of oil and vinegar and a generous pinch each of salt and pepper. Add sliced onions; set aside to pickle. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chopped onions and cook, stirring, until golden-brown. Add ground beef and 1⁄2 teaspoon salt; cook, breaking up into smaller pieces, until lightly browned. To skillet with onions and beef, st

Spanish-Style Chicken & Rice

 This meal is so easy to prep and variable to include whatever veggies you have on hand. Peas are my classic fav, but feel free to change as you wish! Ingredients : 4 ounces roasted red peppers 1 pound boneless, skinless chicken breast 1 teaspoon paprika 1/2 cup jasmine rice 1 teaspoon turmeric 2 1⁄2 ounces peas 1 1/4 cup chicken broth salt, pepper, oil Method : Preheat oven to 425 degrees F. Tear roasted red peppers into bite-sized pieces. Pat chicken very dry; season each breast with salt, pepper, and paprika. Heat 1 tablespoon oil in a medium ovenproof pot over medium-high. Add rice; cook, stirring, until toasted and fragrant. Add 1 teaspoon turmeric; cook, stirring, 30 seconds. To pot with rice, add 1 1⁄4 cups broth, and 1⁄2 teaspoon salt; bring to a boil over high heat. Remove from heat and stir in roasted red peppers. Place chicken on top of rice in the center. Cover with a lid or foil; cook on center oven rack until water is absorbed and rice and chicken are cooked through. Remo

Kidney Bean and Tomato Curry with Rice

There is nothing as yummy to me as a curry. This version is basic as it gets, but the aromatic basmati rice paired with curry powder is truly divine....  Ingredients: 1 yellow onion 2 plum tomatoes 1/2 cup basmati rice 2 tablespoons curry powder 15 ounce can kidney beans Garlic, salt, pepper, oil Method: 1. Finely chop 2 cloves of garlic. Finely chop the onion. Core tomatoes, quarter lengthwise, and cut into 1⁄2-inch pieces. Heat 1 tablespoon oil and 1 clove of garlic in a small saucepan over medium. Cook until fragrant, about 1 minute. Add rice; toast until fragrant, about 1 minute. Add 1 1⁄4 cups water and 1⁄2 teaspoon salt . Bring to a boil. Cover and cook over low heat until water is absorbed. Cover to keep warm off heat. Meanwhile, in a medium saucepan, heat 1 tablespoon oil over medium-high. Add onions and cook until browned. Add curry powder and 1 tablespoon oil. Cook, stirring, until fragrant. Add tomatoes, beans and their liquid, 1 teaspoon salt, and a few grinds of pepper . C