Chicken Gyros with Homemade Tzatziki


  • 3 lbs chicken thighs skin and bones removed (Buy 2lbs of thigh meat already deboned if you can find them)


  • 3 tbsp Greek yogurt
  • 3 tbsp lemon juice
  • 3 tsp white wine vinegar
  • 1 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • ½ tbsp dried oregano
  • 1 tsp salt
  • Black pepper


  • 1/3 cup minced cucumber after squeezing out juice (1 cucumber needed)
  • 1 cup plain Greek yogurt
  • 1 tsp white wine vinegar or red wine or apple cider vinegar
  • 1/2 tbsp lemon juice
  • 1/2 tbsp extra virgin olive oil (or more if you want a richer sauce)
  • 1/2 tsp salt
  • Black pepper


  • 3 tomatoes sliced
  • ½ red onion thinly sliced (or substitute my pickled red onion recipe, link below)
  • ¼ cup fresh parsley leaves



  1. Add all ingredients for the marinade into a bowl and whisk to combine.

  2. Place chicken thigh meat into a gallon ziplock bag and pour in marinade. Squeeze out air and seal.

  3. Let marinate for 3-12 hours.


  1. While chicken is marinating, mince cucumber into fine pieces, wrap in paper towel and squeeze out juice.

  2. Measure 1/3 cup of cucumber and add to bowl with remaining tzatziki ingredients. Whisk to combine and let sit for at least 20 minutes, to allow flavors to meld.


  1. Place chicken on a grill, or stove top, season with salt and pepper, and cook until meat reaches 165 degrees, flipping once.

  2. Remove and let rest for 5 minutes.

  3. Warm pita bread in separate pan, or in the oven. Pita should be warmed through, but not overly crispy or blackened.


  1. Cut chicken meat if needed.

  2. Add chicken pieces to one side of the pita, top with sliced onion, tomatoes, and parsley. Drizzle tzatziki sauce over the vegetables and fold close.

Baja-Style Fish Tacos


  • 2 eggs

  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 pound Rockfish fillets 
  • 1 teaspoon salt
  • 1/2 cup grapeseed (or other neutral-flavored) oil
  • 6-8 corn tortillas
  • 1 head of lettuce
  • 1 lime quartered
  • Optional: red onion & additional cilantro, finely chopped


  1. PREP THE BREADING STATION: Crack the eggs into a small bowl and beat them together. Spread the flour and the panko onto two plates (or two sides of one large plate).

  2. BREAD THE FISH: Cut the fish fillets into ½ - ¾ inch strips. Sprinkle the salt over the tops. Dredge each piece in flour, dip in the egg to coat, letting the excess drip off, and then coat in panko. Set aside.

  3. FRY THE FISH: Line a plate with a paper towel. Heat about ½ cup neutral flavored oil in a high-sided skillet. Once the oil is hot, add the fish one piece at a time. Fry until the breading is golden and the fish is cooked through, 30-60 seconds on each side. Remove the fish as they finish cooking and place on the lined plate.

  4. ASSEMBLE THE TACOS: Warm the tortillas on your stove or over a campfire. To build the tacos, lay down a bed of greens from the salad kit, add a piece or two of fried fish, and top with some of the included tomatillo dressing, onions, additional cilantro, and a squeeze of lime.



Spinach & Parsley Hummus


  • 1 can chickpeas - rinsed & drained
  • 90g tahini
  • 55 ml extra virgin olive oil
  • 40 ml lemon juice (1 lemon)
  • 1 large clove garlic (coarsely chopped)
  • ¼ teaspoon fine sea salt
  • good grind black pepper
  • 80g baby spinach leaves (washed)
  • 20g flat-leaf parsley
  • approx 5 tablespoons (75 ml) cold water


  1. Put all the ingredients in a blender, except the water.
  2. Adding the water a tablespoon at a time, blend at high power until the houmous is smooth. Add a drop more water to 'loosen' if you need to.
  3. Enjoy with toast, tortilla chips, etc.

Spicy Thai Carrot & Kale Salad


  • 3 cups carrot strings using a julienne peeler
  • 2 cups thinly sliced kale
  • 3 tablespoons creamy peanut butter
  • 1½ teaspoons sriracha
  • 3 tablespoons almond milk
  • ½ teaspoon sesame oil
  • ½ teaspoon extra virgin olive oil
  • ½ teaspoon apple cider vinegar
  • ½ tablespoon maple syrup
  • ½ teaspoon freshly grated ginger
  • pinch of salt
  • sesame seeds for garnish


  1. Toss carrots and kale together in a large bowl.
  2. Whisk together the remaining ingredients except sesame seeds in a small bowl. Add more milk if necessary to get the desired consistency.
  3. Pour dressing on top of the carrots and kale and toss until fully coated.
  4. Garnish with sesame seeds and serve.

Stir-Fried Pea Shoots


  • 2 tablespoons vegetable oil
  • 2 whole dried hot red chiles
  • 3-4 cloves garlic peeled, smashed
  • ¾ pound mature pea shoots, thick stems removed, torn into 2” pieces
  • Kosher salt


Heat oil in a large wok or skillet over medium-high heat. Add chiles and garlic and cook, tossing, until chiles are darkened in color and garlic is barely golden, about 30 seconds. Add pea shoots and cook, tossing often, until stems are crisp-tender and leaves are just wilted, about 1 minute; season with salt.

Roasted Sweet Potatoes and Mushrooms with Parsley


2 large sweet potatoes
3 T vegetable stock
2 1/2 T extra-virgin olive oil
2 T balsamic vinegar
1 tsp. dried thyme
salt and fresh ground black peppers to taste
12 oz. mushrooms (I used regular white mushrooms but brown Crimini mushrooms would be great.)
2-3 T chopped parsley


Preheat oven to 400F/200C. Spray a large baking sheet with nonstick spray or olive oil. Peel sweet potatoes and cut into 1 inch cubes, trying to make cubes all close to the same size so they cook evenly.

Whisk together the chicken stock, olive oil, balsamic vinegar, and dried thyme. Toss sweet potatoes with about half the balsamic mixture, then spread then out in a single layer on the baking sheet and season with salt and fresh-ground black pepper. Roast sweet potatoes for 20-25 minutes, just until they're starting to get tender and barely browned on the bottom.

While sweet potatoes roast, wash mushrooms if needed and spin dry or dry with paper towels. Cut mushrooms into thick slices and toss with the rest of the balsamic mixture. (Use the same bowl as you used for the sweet potatoes.)

When sweet potatoes are getting tender and barely starting to brown, turn them over and spread out on baking sheet again. Use a slotted spoon to remove mushrooms from the balsamic mixture (so you don't pour the leftover liquid out onto the roasting pan) and distribute mushrooms among the sweet potatoes, making sure they're in a single layer. Roast sweet potatoes and mushrooms 20-25 minutes more, or until sweet potatoes are tender and nicely browned and mushrooms are done.

Remove to serving bowl, season with more salt and/or fresh ground black pepper if desired, sprinkle with chopped parsley and serve hot.

Spinach Mushroom Fritatta


  • 1 tbsp olive oil
  • 1 cup of mushrooms cleaned and sliced
  • ½ small white onion chopped
  • 1 clove fresh garlic minced
  • 2 cups of spinach washed and dried
  • 1/3 cup cheddar cheese
  • 4 eggs
  • 2 egg whites


  1. Pre-heat your oven to 350 degrees F.

  2. Place the mushrooms in a microwave safe bowl with a teaspoon of water and microwave on high for 2-3 minutes, until they have shrunk and softened up. Drain the water and place to the side.

  3. Fry the onions and garlic in a cast iron skillet (or an oven proof skillet of any kind) until translucent and soft. Add in the spinach and cook until wilted.

  4. Whisk together the eggs and egg whites until combined then mix in the mushrooms. Pour over the onion mixture in the skillet.

  5. Crumble the cheddar over the top. 

  6. Place the skillet in the preheated oven and bake for 15 minutes, until the eggs are completely cooked in the center of the skillet.

Cinnamon Honey Frozen Yogurt Muffins


  • ½ cup granola
  • ½ tsp cinnamon
  • ½ tbsp honey
  • 4 oz cream cheese
  • ½ cup plain yogurt
  • 1 tbsp brown sugar
  • 1 tsp vanilla


  1. Line a cupcake tin with 5 cupcake liners
  2. Mix together granola, ¼ tsp cinnamon, and honey. You want the mixture to stick together. If it's not, add a little more honey
  3. Press a spoonful of the granola mixture into each cupcake liner
  4. With a hand mixer, mix together cream cheese, yogurt, brown sugar, truvia, vanilla, and ½ tsp cinnamon
  5. Once the cream cheese mixture is smooth and well mixed, pour the mix into 5 muffin tins
  6. Freeze over night or for at least 8 hours.
  7. When you take them out of the freezer the muffins may stick to the tin. Wait a minute and they should come out with ease.
  8. Store in freezer

Black Bean Chorizo Stew

Recipe courtesy of New York Times Cooking



  • 2 tablespoons extra-virgin olive oil
  • 1 large white onion, diced
  • 12 ounces chorizo sausage
  • ¼ cup chopped cilantro stems, leaves reserved for serving
  • 7 cups cooked black beans (from 4 cans or 1 pound dried beans), drained
  • 1 (28-ounce) can diced plum tomatoes with their juices
  • 2 teaspoons kosher salt, more as needed
  •  Diced avocado, for serving
  •  Sliced scallion, for serving
  •  Lime wedges, for serving



  1. Heat oil over medium heat in a large Dutch oven or heavy-bottom pot. Add onion and cook until softened, 5 to 10 minutes. Stir in chorizo and cilantro stems and cook 5 minutes over high heat, or until much of the liquid has evaporated.
  2. Stir in beans, tomatoes and their liquid, and 1 cup water. Bring mixture to a boil over high heat; reduce to medium.
  3. Partly cover pot and simmer until tomatoes have fallen apart, about 1 hour to 1 hour 15 minutes. Season with salt. Serve topped with avocado, scallion, cilantro leaves and lime wedges.



Recipe By The Wooden Skillet



  • 4 - 3-4 oz pieces of salmon (with skin removed)

  • 4-6 shiitake mushrooms (cut off stems; slice caps into ¼ inch strips)

  • 2 baby bok choy (cut off the base and separate the leaves)

Miso Sauce:

  • ½ cup water

  • 2 Tablespoons brown sugar

  • 1 Tablespoon honey

  • ½ cup soy sauce

  • ¼ cup mirin

  • 1 Tablespoon miso paste

  • 1 Tablespoon sesame oil

  • 2 Teaspoons chopped garlic

  • The zest of 1 lemon

  • Slurry: Combine ¼ cup cold water and whisk in 2 Tablespoons cornstarch

  • Miso Mayo:

  • 3 Tablespoons mayo

  • 1 Tablespoon miso paste

  • ½ cup chopped scallions for garnish


  • Sauce (make the night before):

  • In medium saucepan, combine water, brown sugar, honey, soy sauce, mirin, miso paste, sesame oil, garlic and lemon zest.

  • Bring to boil.

  • Reduce to simmer and slowly stir in Slurry.

  • Let simmer approx. 10 minutes or until it reaches your desired thickness.

  • Take approx. ¼ of the Miso Sauce and marinate your salmon overnight in the fridge.

  • Refrigerate the remaining Miso Sauce as well.

  • When you are ready to cook, set out 4 large pieces of foil.

  • On each piece of foil, place 6-8 mushrooms slices, ½ cup loosely packed spinach, 5-6 bok choy leaves and ¼ cup of water chestnuts.

  • Place piece of salmon on top.

  • Fold up sides of foil and ensure it is tightly pinched around the edges to ensure no air can get in or out.

  • Bake in oven at 375 for 12-14 minutes (for approx. 1 inch thick salmon - longer for thicker).

  • While it is cooking, make sure you are making some jasmine rice and mixing your mayo and miso paste together. You can also reheat the remaining Miso Sauce.

  • Then, turn on your broiler, take out the foil packets and (carefully) open them up and broil them for another 3-4 minutes.

  • Remove and ensure fully cooked and flaky.

  • Serve with rice, miso mayo and garnish with scallions. Pour about 1 Tablespoon or whatever amount you desire of the remaining Miso Sauce over the salmon and rice.

  • Serve immediately and enjoy!

10-Minute Black Bean Tacos

Recipe courtesy of The Kitchn



For the tacos:
1 tablespoon olive oil
1/2 large onion, diced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt, plus more as needed
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
8 corn tortillas

For serving:
1 bag cabbage slaw or shredded cabbage
1 medium avocado, sliced
Lime wedges



Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened, about 2 minutes. Stir in the chili powder, cumin, and 1/4 teaspoon salt. Add the beans and water.

Cover the pan and reduce the heat to maintain a simmer. Cook for 5 minutes, then uncover and use the back of a fork to partially mash the beans, leaving about half whole. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated, about 30 seconds. Taste and adjust seasoning as needed.

Meanwhile, heat the tortillas. Stack them on a microwave-safe plate and cover with a damp paper towel. Microwave in 30-second bursts until warm.

Fill the tortillas with the black bean mixture and top with slaw or cabbage, avocado, and salsa. Serve with lime wedges.



Storage: Leftover taco filling can be stored in an airtight container in the refrigerator for up to 5 days.


Vietnamese-Style Banh Mi Burgers

Recipe By Food & Wine



  • 2 carrots, coarsely shredded
  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon sugar
  • 1/2 cup mayonnaise
  • 2 tablespoons Tabasco
  • 2 teaspoons tomato paste
  • 1 garlic clove, minced
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds ground beef chuck
  • 1 1/2 teaspoons curry powder
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter, softened
  • One 24-inch baguette, quartered crosswise and split
  • 2 pickled jalapeños, thinly sliced
  • 12 cilantro sprigs



  1. Preheat the oven to 400°. In a small bowl, toss the carrots with the rice vinegar and sugar and let stand for 10 minutes; drain. ***For those of your with the Omnivore Package - use your Ginger Carrots instead! They are the perfect addition to this play on a burger***
  2. In a small bowl, whisk the mayonnaise with the Tabasco, tomato paste and garlic and season with salt and pepper.
  3. Form the meat into four 6-inch-long oval patties, about 1 inch thick. Season with the curry powder and salt and pepper. In a large skillet, heat the oil until shimmering. Cook the patties over moderate heat, turning once, until medium, about 12 minutes.
  4. Meanwhile, spread the butter on the cut sides of the baguette. Set the bread cut side up on a baking sheet and bake for about 5 minutes, until lightly toasted. Spread the Tabasco-spiked mayonnaise on the bread and top each baguette section with a burger patty, pickled shredded carrots, pickled jalapeño slices and cilantro sprigs. Close the sandwiches and serve hot.


Curried Kale Cakes

Recipe By The Garden of Eating



1/2 cup grated Parmesan cheese
3 eggs, beaten
1 bunch kale, rinsed, washed, dried, ribs removed and chopped
1 large onion, peeled and minced
1/2 cup yogurt
3/4 cup bread crumbs (or use a gluten-free flour)
1-2 Tbsps garam masala or curry powder
1 Tbsp sea salt
1 tsp freshly ground black pepper
Milk or water to thin the batter, if needed
Roughly 1 cup grapeseed, peanut or sunflower oil to fry in



1. Heat a few teaspoons of the oil in a large cast iron skillet over medium heat. Once hot, add the onions and saute, stirring often until softened. Add the kale and saute briefly to get some of the moisture out of the kale. Pour the onion-kale mixture in a medium sized mixing bowl and set the skillet aside - you don't need to wash it as you're going to use it to fry the cakes in.

2. Add the breadcrumbs, spices, eggs and yogurt and stir well to combine. If the batter is too stiff, add more yogurt or a little milk or water to thin it a bit.

3. Heat the rest of the oil in the cast iron frying pan until hot but not smoking. Test it by dropping a tiny bit of batter in and if it sizzles nicely, it's ready. Ladle large spoonfuls of the batter in and fry until the edges are browned and the cakes are solid enough to flip over then fry for another 3-4 minutes, depending on the size of the cakes and how hot your oil is.

4. When the cakes are nicely browned on both sides, scoop out and drain on a paper bag (this works better than paper towels and is less wasteful - you can compost the bag when you're done with it) and serve warm with sour cream or an herbed yogurt sauce. Chutney can be a nice accompaniment, too.



Delicious on their own eaten out of hand or with a little yogurt herb sauce or sour cream.


Sticky Honey-Soy Chicken Wings


  • 2 pounds chicken wings
  • 1 cup low sodium soy sauce,
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons chopped fresh cilantro leaves
  • 2 cloves garlic, minced
  • 1/2 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons butter
  • 1/2 cup honey
  • Sesame seeds, for garnish


  1. Rinse chicken wings and pat dry. Remove tip and discard; separate each wing at the joint into 2 pieces. Place wings in a shallow dish and pour over the soy sauce, ginger, cilantro, garlic, and lemon juice. Toss well to coat; marinate, refrigerated, for 2 hours.
  2. Remove wings from marinade and pat dry; season with salt and pepper. In a large saute pan over medium-high heat, melt the butter in the olive oil. When the butter stops foaming, add the honey and chicken wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat them as the glaze reduces. Cook until the wings are sticky and cooked through. Garnish with sesame seeds and serve.

Yogurt Honey Health Muffins


  • 1 1/2 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 4 1/2 teaspoon sugar
  • 2 tablespoons rolled oats
  • 1 tablespoon diced dried cranberries
  • 1 tablespoon diced dried apricots
  • 1 tablespoon unsalted sunflower seeds
  • 1 teaspoon grated orange zest
  • 1 tablespoon toasted bran
  • 1/2 cup nonfat yogurt
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 2 eggs


  1. Preheat oven to 350°F and grease a mini muffin pan.
  2. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt and sugar. Add the oats, cranberries, apricots, sunflower seeds, orange zest and bran and mix to combine.
  3. In another bowl combine the yogurt, honey, vanilla, butter and eggs and stir until the ingredients are well blended. Pour the yogurt mixture into the dry ingredients and stir to mix, just until all ingredients are incorporated. Take care not to overmix. 
  4. Fill muffin cups two-thirds of the way with batter. Bake for approximately 20 minutes or until golden and cooked through.

Baked Sweet Potatoes with Crispy Kale

Recipe and photo by


  • 4 medium to large sweet potatoes
  • 1 medium (about 1 pound) bunch curly kale, ribs removed and cut into 1-1/2 inch (bite-sized) pieces
  • 2 tablespoons olive oil or butter
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Optional for topping: 1/2 cup coarsely chopped walnuts or walnut pieces, crumbled feta or chevre goat cheese


  1. Preheat oven to 400 degrees.
  2. Poke each sweet potato with fork tines several times on the top.
  3. Bake directly on oven rack or on a baking sheet for 45 minutes.
  4. Meanwhile, for the kale:
  5. In a medium bowl, toss the chopped kale in olive oil, salt, and pepper.
  6. Place in an even layer on parchment-lined baking sheet
  7. Bake in 400 degree oven for about 10 to 12 minutes, or until crispy, turning chips halfway through and rotating pan for even cooking. May have to make in two batches or use two baking sheets to fit all of the kale.
  8. To assemble: Make a slit in the top of each of the baked sweet potatoes. Stuff each with crispy kale, and top with cheese and walnut pieces.
  9. Enjoy!

Spinach and Mushroom Quesadillas

Published by Ree in on February, 2011


  • 3 Tablespoons Butter
  • 16 ounces, weight White Mushrooms, Sliced
  • 1/3 cup Sherry Or Wine
  • 3 Tablespoons (additional) Sherry Or Wine
  • Kosher Salt And Pepper To Taste
  • 1 bag Baby Spinach
  • 12 whole Flour Tortillas (Soft Taco Size)
  • 8 ounces, weight Fontina (or Monterey Jack) Cheese, Grated
  • 3 ounces, weight Goat Cheese (chevre)
  • Extra Butter, For Tortillas
  • Salsa, For Serving


  1. Melt 2 tablespoons butter in large skillet and add sliced mushrooms. Sprinkle with salt and pepper, then saute over medium-high heat for 2 minutes, then pour in sherry. Add salt and pepper. Continue cooking for 6 to 8 minutes, or until all liquid is evaporated. Remove mushrooms from skillet and set aside.
  2. Return skillet to stovetop and reduce heat to medium-low. Melt additional 1 tablespoons of butter and add a couple of tablespooons of sherry. Add spinach to skillet and stir gently as it wilts. Sprinkle with salt and pepper, then cook for 2 minutes, max. Remove from skillet.
  3. To assemble the quesadillas, arrange grated Fontina, spinach, and mushrooms on top of one flour tortilla. Dot with goat cheese. Top with a little more Fontina, then top with second tortilla. Smear softened butter lightly on both sides of the quesadilla, then grill until golden brown and until cheese is totally melted. Repeat with remaining tortillas and filling.
  4. Slice quesadillas into four wedges and serve immediately.