CSP Marketing Cookbook

CSP Marketing Cookbook

Table of Contents Breakfast Vegetarian Meat & Poultry Seafood Dessert Appendix

Breakfast

Broccoli Cheddar Quiche Veg GF 60 Mins Michelle McCarthy Ingredients Instructions 1. Mix all ingredients in a bowl. 6 eggs 2. Unroll your pie shell in a circular ½ cup mayo deep baking dish. ½ cup milk 3. Pour mixture in your pie shell. Image ½ cup shredded cheddar 4. Bake at 350° F for about 45-55 cheese minutes or until golden brown 1 bunch of broccoli (typically on the top. 1-2 crowns) 5. Broil for 2 mins at the end if you 1 Pillsbury pie crust like a crispier top. Garlic, salt, and pepper 4 measure with your heart Source:Family recipe Image copyright: Feel Good Kitchen

Why I Love It It9s easy to prep, easy to reheat, and a

Tomato, Spinach, and Feta Frittata Veg GF 40 Mins Colleen McCabe Ingredients Instructions 1. Preheat oven to 400° F. 1 500mL carton egg whites 2. Grease a 9x9 round baking dish/cake 1 cup cherry tomatoes, sliced pan with olive oil or butter, making in half sure to grease the sides well. 1 red onion 3. Add ingredients, stirring gently 1 cup baby spinach, chopped with a fork. ¼ cup of feta 4. Place baking dish on top of a baking 2 tbsp olive oil or butter sheet just in case a bit of the oil rises above the egg white mixture. Salt and pepper to taste 5. Bake in the oven for 30-35 minutes until egg whites are ûrmly set. Source: The Girl on Bloor

Why I Love It This is one of my go-to breakfast meal preps

PB Protein Power Parfait Veg 10 Mins Kylie Helton Ingredients 175g Greek yogurt Handful of fresh or frozen fruit ¼ cup oats ½ tbsp semi-sweet chocolate chips 1 tbsp peanut butter 1 scoop protein powder s cup water or milk of choice Half a handful of nuts 1 tbsp chia seeds ½ tsp ground cinnamon Optional: 1 tbsp of powdered peanut butter ImImagage ce copopyrighyright: Macrt: Macrocheochefafa

PB Protein Power Parfait Veg 10 Mins Kylie Helton Instructions Note: I recommend chocolate üavor protein powder. 1. In a medium bowl, combine the protein powder and powdered peanut butter (optional) with water or milk of your choice. Stir For nuts pepitas are my go-to! until smooth. 2. Pour the oats, chia seeds, and ground cinnamon into the protein mixture. Stir well to combine, allowing the oats and seeds to soak up the liquid and the cinnamon to infuse its üavor. 3. Add the Greek yogurt to the bowl and mix until everything is well combined and creamy. 4. Fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the mixture. 5. Finish by topping your parfait with your choice of fresh or frozen fruit and a sprinkle of nuts. 6. For an extra touch of üavor (or maybe you just love peanut butter), drizzle 1 tbsp of peanut butter over the top. 7. Your PB Power Parfait is ready to be enjoyed!

Why I Love It I love this recipe because it has a lot of protein < and fresh fruits! Kylie Helton

Banana & Egg Pancake Veg GF 15 Mins Conor Knowles Ingredients Instructions 1 banana (preferably the more 1. Mash 1 banana in a bowl until it is ripe the better, but doesn9t completely mushy. matter) 2. Mash a banana in a bowl until smooth. 2 eggs 3. Add two eggs and stir for about 20 seconds. Optional: Turmeric powder, 4. Mix in optional ingredients like chia seeds spirulina powder, cinnamon, and turmeric powder if desired. chia seeds. 5. Heat a pan over medium-high heat and add a bit of olive oil to prevent sticking. Note: 6. Pour the batter into the pan and cook for The banana adds natural sweetness about 3 minutes before üipping. After and the egg provides structure, making it similar to a pancake omelette. üipping, turn oû the heat and let it sit in the pan for 45 seconds to 1 minute. And for any raised eyebrows out there, I thought this sounded ridiculous and 7. Optional: add toppings like chopped fruits, swore my wife was crazy until I tried berries, nuts, üaxseed, or almond butter one. I make these every day now! once it's on a plate or in a bowl. Source: My wife :) Image copyright: Detoxinsta

Why I Love It It's healthy and ûlling and super customizable. I

Vegetarian

Citrus Burrata Arugula Salad Veg GF 15 Mins Malado Cisse Ingredients Instructions 1. In a large salad bowl, combine arugula, 4 cups arugula blood orange segments, pistachios, red 2 blood oranges, peeled onion, and Castelvetrano olives. and segmented 2. In a small bowl, whisk together lemon ½ cup shelled pistachios juice, blood orange juice, honey, olive oil, ¼ red onion, thinly sliced salt, and pepper. Drizzle the dressing over the salad and toss gently. ½ cup pitted Castelvetrano olives halved 3. Tear burrata cheese and place it on top of the salad. Sprinkle with freshly cracked 8 oz burrata cheese black pepper and sea salt. Citrus Honey Dressing: 4. Serve immediately with sourdough Juice of 1 lemon and blood bread, a baguette, or alongside grilled orange meats and ûsh. 2 tbsp honey Note: This salad balances peppery arugula with ¼ cup extra virgin olive oil sweet blood oranges and creamy burrata, Cracked black pepper and sea enhanced by a citrus honey dressing. It's a salt to taste versatile dish for lunch or as a side, and it's healthy, üavorful, and easy to make.

Why I Love It This salad is one of my go-to dishes because it9s the

Kale Quinoa Stew Veg GF K V 60 Mins Alexandra Teslik Ingredients 3 tbsp olive oil 1 medium onion, chopped 3 carrots, chopped 2 celery stalks, chopped Image 1-2 cups chopped seasonal vegetables (e.g.,squashes, bell pepper, sweet potatoes) 6 minced garlic cloves 3-u cup canned diced tomatoes Image copyright: Detoxinsta 1 cup quinoa, rinsed 4 cups vegetable broth Seasoning: ½ tsp dried thyme, 1 tsp salt, 2 bay leaves, pinch red pepper üakes, freshly ground black pepper 1 can great northern/chickpeas beans rinsed and drained 1 cup chopped kale or collard greens (ribs removed) 1-2 tsp lemon juice https://cookieandkate.com/

Kale Quinoa Stew Veg GF K V 60 Mins Alexandra Teslik Instructions 1. Heat olive oil in a large pot over medium heat. Add chopped Note: You can substitute vegetable broth with onion, carrot, celery, seasonal vegetables, and a pinch of salt. chicken, and top with grated parmesan if desired. Cook, stirring often, until the onion is translucent (6-8 minutes). 2. Add garlic and thyme, cook for 1 minute. Add diced tomatoes with juices and cook for a few more minutes, stirring often. 3. Add quinoa, broth, water, 1 tsp salt, 2 bay leaves, and a pinch of red pepper üakes. Season with black pepper. Bring to a boil, then partially cover and simmer gently. 4. Cook for 25 minutes. Remove the lid, add beans and chopped greens, and simmer for 5 more minutes until greens are softened. 5. Remove from heat, discard bay leaves, and stir in 1 tsp lemon juice. Adjust seasoning with more salt, pepper, and/or lemon juice to taste. Serve in bowls.

Why I Love It It9s healthy and ûlling!

Kale, Farro, Pistachio Salad Veg K V 20 Mins Madalyn Deegan Ingredients Instructions 1. In a pot on medium heat, allow 1 cup farro the farro and 5 cups water to 1 clove garlic, crushed simmer for 25-30 minutes until 1 tsp Dijon mustard the farro is softened but still slightly chewy. ¼ cup extra virgin olive oil 2. Drain in a colander and rinse with 3 tbsp apple cider vinegar cold water to cool. t cup toasted pistachios 3. In a small bowl, whisk together s cup fresh parsley, chopped the crushed garlic, mustard, olive oil, and vinegar. Season with salt 3 stalks celery, ûnely chopped and pepper. 2 cups kale, shredded 4. In a serving bowl, combine the Salt and pepper to taste pistachios, farro, shredded kale, chopped parsley, and celery. Toss with the dressing and serve. Source: Woman of Today

Why I Love It My husband and I make this every week, and we

Saûron Rice Veg GF K V 50 Mins Ndeye Ndiaye Ingredients ¼ tsp good quality saûron threads ¼ cup hot water 2 tbsp extra virgin olive oil ¾ cup minced yellow onion Image 2 cups white basmati rice 3 cups chicken stock or vegetable stock (if using vegetable stock, choose a golden colored stock such as "no chicken" broth) ¾ tsp salt (with low sodium stock, adjust salt to 1 tsp)

Saûron Rice Veg GF K V 50 Mins Ndeye Ndiaye Instructions 1. Grind 1/8 tsp saûron threads into a powder in a mortar. Add Note: Use high-quality saûron for the best üavor. another 1/8 tsp saûron threads without crushing them. True saûron is pricey but adds a lot of üavor with just a small amount. 2. Pour 1/4 cup hot water into the mortar and let it soak for 5 minutes. Rinse and drain basmati rice. 3. Heat olive oil in a large pot over medium heat and sauté minced onion for 10 minutes until soft and caramelized. 4. Add the rinsed rice and sauté for 1 minute with the onion. 5. Pour the saûron liquid over the rice. Add stock and salt, bring to a boil, stir, and boil for 30 seconds. 6. Cover, reduce heat to low, and cook for 20 minutes. 7. Turn oû the heat and let it steam for 10 more minutes. 8. Fluû the rice with a fork before serving.

Why I Love It Saûron rice is a great way to elevate a side dish.

Lentil Dip Veg 5 Mins Bernadine Locsin Ingredients Instructions 1. Mix everything together. Steamed lentils 2. Serve with your favorite tortilla Bruschetta sauce (refrigerated) chips. Voilà! Crumbled feta cheese with Mediterranean herbs Image Tabouli salad Note: All ingredients can be found at Trader Joe9s. When mixing, I recommend adding the bruschetta sauce last. For chips, I recommend the Trader Joe's üaxseed tortilla chips. Source: Spiced up a Trader Joe's recipe

Why I Love It 3 reasons: It's super easy, it's pretty healthy, and

Sabzi (Zucchini Curry) GF K V 30 Mins Tarun Gorowara Ingredients Instructions 3 zucchini (medium) 1. Chop zucchini (can peel or not, I prefer to peel). 1 tomato 2. Chop tomato. 2 tsp oil 3. Heat oil in saucepan/frying pan ½ tsp cumin Image for 1 min (med-hot). 2 tsp coriander 4. Add cumin and then all spices. 1 tsp turmeric Wait 30 seconds. ½ to 1 tsp red chili powder 5. Add chopped tomato. (depends on spice tolerance) 6. Stir and wait 1 minute. Then 1 tsp salt add chopped zucchini and stir. Put lid on after. 7. Intermittently stir every 2 mins or so until zucchini is soft and translucent. 8. Done. Pair with basmati rice or roti/üatbread. Source: Tarun9s mom

Why I Love It My favorite side dish! Its quick, healthy, and

Spaghetti Squash Bake GF K V 30 Mins Katie Yeigh Ingredients 1 spaghetti squash 1 onion, diced Garlic (measure with your heart), minced 1 red bell pepper, diced 1 orange bell pepper, diced 4-6 carrots, shredded 4 tomatoes, diced (or 2 14-oz cans diced tomatoes) 2 tbsp tomato paste 1.5 cups cheese (mozzarella or vegan, depending on allergies/preferences) Optional: 1 lb ground beef Image source thebrownstonebaker.com Note: information

Spaghetti Squash Bake GF K V 30 Mins Katie Yeigh Instructions 1. Preheat oven to 400° F. 2. Roast spaghetti squash.Cut in half lengthwise, remove seeds, drizzle with olive oil, salt, and pepper. Bake cut side down for 30 minutes. 3. While squash roasts, sauté onions and garlic, carrots, and peppers until fragrant and soft. 4. If using meat, brown and add to mixture. (It's most üavorful if you sauté with some onions and garlic.) 5. Add tomatoes and tomato paste and mix everything together. Add a little water if necessary to mix. 6. When spaghetti squash is done, use a fork to shred/scrape the strands. 7. Add veggie mixture, squash strands, and cheese to a baking dish. Throw some cheese on the top if your heart desires. 8. Bake for 25-30 minutes. Source: Katie9s oldest Salesforce friend, Sara Brashear

Why I Love It Between my vegetarian daughter and my husband

Grandma Margie's Chili Egg Puû Veg 60 Mins Ke'ili Deal Ingredients Instructions 1. Preheat oven to 350° F. 10 eggs 2. Melt butter. 16 oz cottage cheese (low fat preferred) 3. Shred cheese. 1 lb Monterey Jack cheese 4. Beat eggs until aerated. (grated) 5. Add all ingredients to eggs and mix. 8 oz diced green chiles (I use 6. Pour into greased 9x13 baking dish. canned) 7. Bake for 35 min until ûrm. If using a ½ cup butter (melted) glass pan, bake 45 min at 375° F. 1 tsp baking powder ½ cup üour Note: Note: Recipe always comes out better when prepared with a glass of ½ tsp salt bubbly in hand. Source: Ke9ili9s grandma Margie

Why I Love It My grandma Margie makes her Chili Egg Puû for

Meat and Poultry

Chicken Sausage Sheet Pan Meal GF 45 Mins Annalee Fanucchi Ingredients Instructions Chicken sausage 1. Preheat oven to 400° F, and line a baking sheet with Sweet potato parchment paper. A variety of veggies (bell 2. Slice/cube/chop your chicken pepper, mushroom, broccoli, Image sausage, sweet potato, and red onion 4 really anything veggies. you want!) 3. Toss everything in the olive oil Olive oil and seasonings. Salt, pepper, smoked paprika, garlic powder 4. Spread out evenly on the baking sheet. 5. Bake for 20-25 minutes. Enjoy! Source: @JennEatsGoood

Why I Love It It's easy, healthy, and delicious!

Egg Roll in a Bowl GF 30 Mins Mariah Wilson Ingredients 1 lb ground turkey or chicken ½ cup yellow onion, chopped 4 cloves garlic, minced 2 tsp fresh ginger, grated or minced 2 tsp toasted sesame oil 1 12-14 oz package coleslaw mix ¼ cup low-sodium soy sauce, tamari, or coconut aminos 1-2 tsp sriracha 2 green onions, sliced 1 cup rice Sriracha, sesame seeds, avocado, and chopped cilantro for serving (optional)

Egg Roll in a Bowl GF 30 Mins Mariah Wilson Instructions 1. Make 1 cup rice per the instructions for the 4. Add cooked meat back to the pan and toss to speciûc rice type. combine. Taste and add more soy sauce or sriracha, if needed. 2. Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, 5. Portion mixture into meal prep tupperware and about 5-6 minutes. While cooking, break meat add optional toppings. Serve with additional soy into smaller pieces using a wooden spoon or sauce or sriracha, if desired. spatula, and season liberally with salt and pepper. Remove from heat and transfer to a bowl or plate. Note: This recipe is easy to modify with whatever other 3. In the same skillet, over medium heat, add vegetables you have on hand. Lasts in the fridge for up sesame oil. Once hot, add onion, garlic, and to 4 days. ginger, and cook until fragrant, about 3-5 minutes. Add coleslaw mix into the skillet. Toss and add soy sauce and sriracha or sambal. Cook for another 3-5 minutes or until cabbage is tender. Source: TikTok

Why I Love It It9s a fast, easy meal that covers the perfect

One Pot Skinny White Chicken Chili GF 40 Mins Juliana Sosine Ingredients 3 medium bell peppers, diced 380 g 2 medium onions, diced 540 g 2 medium zucchini, chopped 355 g 5 cloves minced garlic or frozen dorot cubes 1 tbsp cumin 8 oz (2 small cans) mild diced green chiles 400g (half of a 28 oz can) green enchilada sauce 550g rotisserie chicken breast (about 1.25 lb) shredded Source: Melissa9s brain and/or chopped into bite sized pieces 3 cups chicken stock ¼ cup or 44 g Greek yogurt cream cheese 128g corn Note: information Salt and pepper to taste

One Pot Skinny White Chicken Chili GF 40 Mins Juliana Sosine Instructions Note: Notes: Buy pre-packaged shredded 1. Heat a large pot over medium, high heat, spray with cooking spray. chicken from Costco and frozen roasted 2. Add peppers, onions, and zucchini, sprinkle with a hefty pinch of corn from Trader Joes!! kosher salt and cook for 5-7 minutes until soft. 3. Stir in garlic and cumin and sauté for a few more minutes, then add green chiles, green enchilada sauce, chicken stock, and chicken. Sprinkle a little kosher salt on your chicken. Turn to low and simmer for about 15 minutes or until you9re ready to eat. 4. Stir in Greek yogurt cream cheese and corn and simmer for ûve more minutes just until corn is no longer frozen. All done! 5. Top individual bowls with cheese, sour cream (we use low or non-fat), avocado, fresh cilantro, a squeeze of lime, and tortilla chips or Fritos!. Source: Lillie Eats and Tells

Why I Love It It9s easy to make, loaded with vegetables, and

Pressure Cooker Chicken Tortellini Soup 60 Mins Ciara Yostpille Ingredients 2 tbsp tomato paste ½ tsp kosher salt, plus more as necessary 4 cups chicken stock or both 1 ¾ to 2 lbs boneless, skinless ¼ cup dry white wine chicken thighs 1 (28 oz) can crushed 5 oz baby spinach tomatoes 1 (8-10 oz) package 1 tbsp balsamic vinegar, refrigerated cheese tortellini preferably aged 1 cup grated Parmesan, for 6 garlic cloves, ûnely chopped serving 3 to 4 sprigs fresh oregano, Torn or shredded fresh basil, roughly chopped for serving 2 tsp onion powder Black pepper, for serving ½ tsp red pepper üakes Source: NYT Cooking

Pressure Cooker Chicken Tortellini Soup 60 Mins Ciara Yostpille Instructions 1. In an electric pressure cooker, whisk together the tomato paste, stock, Note: If you would like a thicker soup, remove the and wine until the paste dissolves. Stir in the tomatoes, vinegar, garlic, chicken with a slotted spoon and allow the soup to bubble until the desired texture is reached, then stir oregano, onion powder, red pepper üakes, and salt. (If you are using the chicken back in. unsalted stock, add an additional ½ tsp salt.) Add the chicken thighs and stir to evenly combine all the ingredients. Close the lid and cook on high pressure for 10 minutes. 2. Let the pressure release naturally for 15 minutes, then release remaining pressure manually. Open the lid. Turn on the sauté setting. 3. Stir in the spinach so that it wilts into the soup. Coarsely shred the chicken with two forks, pressing pieces of chicken against the side of the pot to break the thighs apart. 4. Stir in the tortellini and cook until they are al dente and warmed through, about 3 minutes. Taste the soup and add salt if it tastes üat. Ladle the soup into bowls and top with Parmesan, basil, and black pepper.

Why I Love It I love pressure cooker recipes, as they9re so easy to

Roasted Veggie, Grain, and Chicken Bowl Julia Foster GF 20 Mins Ingredients Instructions 1. Roast butternut squash, t cup cooked quinoa zucchini, kale, and mushrooms. 1 ½ cup roasted butternut 2. Cook quinoa according to squash, zucchini, kale, package. mushrooms 3. Mix the veggies, chicken, and 3 oz chicken breast quinoa. 1 tbsp parsley 4. Drizzle with the yogurt with s cup plain yogurt with a turmeric. pinch of turmeric Source: Smart Planets Image copyright: Feel Good Foodie

Why I Love It It's easy, delicious, and healthy! Get your

Chicken Adobo GF 60 Mins Dylan Divine Ingredients Instructions 1. Cut the onion into large chunks and mince 4 chicken thighs the garlic. 1 white onion 2. Place chicken thighs in a large pot with the 6 cloves of garlic onions and garlic. Ponzu sauce 3. Add Ponzu sauce and water in a 3:1 ratio until Water the chicken is submerged. 2 cups of jasmine 4. Cook on medium-high heat for 50 minutes to rice 1 hour. Salt 5. When the chicken has about 25 minutes left, rinse the rice. Optional:Garnish of green onions 6. In a separate pot, add the rice with 3 cups of water and a dash of salt, and bring to a boil over medium heat. 7. Once boiling, reduce heat to low, cover, and cook for about 15 minutes. 8. Fluû the rice with a fork when done. Serve the chicken and sauce over the rice and enjoy! Source: Dylan9s friend

Why I Love It It's super easy and tasty!

Ground Pork with Ginger and Eggplant 30 Mins Emilie Jessula Ingredients 3 eggplants (950g), cut into 30ml dark soy sauce (avoid 3cm dice 8premium9 dark soy sauce as it9s too dominant) ¼ cup (60ml) sunüower oil 2 tbsp keçap manis 2-3 bunches spring onions (250g), chopped on an angle 1 tsp sesame oil into 3cm slices 1 tbsp rice vinegar 7cm piece ginger (60g), 15g coriander, roughly peeled, julienned chopped 4 garlic cloves, thinly sliced 60g roasted and salted 1 green chile, ûnely sliced, peanuts seeds in 1 tbsp sesame seeds, toasted 500g pork mince 45ml mirin Source: Ottolenghi Simple

Ground Pork with Ginger and Eggplant 30 Mins Emilie Jessula Instructions 1. Place the eggplant in a bowl with 1½ tsp salt. Mix well, then 3. Add the remaining oil to the pan, add the mince and fry, transfer to a steamer (or a colander). Fill a large saucepan breaking up lumps, for 3 minutes. Add the mirin, soy sauce, with water to a depth of 3cm. Bring to the boil, then place keçap manis, sesame oil, vinegar and ½ tsp salt. Cook for 2 the steamer (or colander) on the pan and cover with the lid minutes, then return the spring onion mixture to the pan. or seal well with tinfoil to prevent the steam escaping. 4. Cook for 1 minute, then remove from the heat 3 there should be Reduce the temperature to medium-high and steam for 12 plenty of liquid 3 and stir in 10g of the coriander and the minutes. Set aside. peanuts. 2. Meanwhile, pour half the oil into a large sauté pan on high heat. Add spring onion, ginger, garlic, and chile and fry for 5 minutes, stirring often, until the garlic Note: This recipe is versatile. I've used zucchini instead starts to color. Transfer to a bowl. of eggplant and ground turkey instead of pork. I use regular soy sauce instead of the 2 diûerent kinds listed. Source: Ottolenghi Simple

Why I Love It It's easy, üavorful, family-friendly, versatile, and

Buûalo Chicken Enchiladas GF 40 Mins Lindsay McCoy Ingredients 3 tbsp unsalted butter, 16 corn tortillas melted, plus more for 2 tbsp crumbled blue cheese greasing the pan (I substitute same amount of 4 cups shredded rotisserie shredded pepper jack cheese) chicken 2 tbsp blue cheese dressing (I 8 oz cream cheese, at room substitute with Hidden Valley temperature Ranch dressing) 2 cups shredded cheddar 1 cup Buûalo-style hot sauce, plus more for serving 1 bunch scallions, thinly sliced, white and green parts separated 1/4 tsp ground cumin Image source Food Network

Buûalo Chicken Enchiladas GF 40 Mins Lindsay McCoy Instructions 1. Preheat the oven to 400° F,. Butter a 9x13-inch baking dish. 2. Mix the chicken, cream cheese, 1 cup of the cheddar, s cup of the hot sauce, white parts of the scallions, and cumin in a large bowl until well combined. Stir together the butter, remaining t cup hot sauce, and 3 tbsp water in a medium bowl. 3. Microwave the tortillas in batches until warm, softened and foldable, about 30 seconds. Keep warm between damp paper towels. 4. Spoon a portion of the chicken mixture down the middle of each tortilla and roll up. Place them side by side, seam-side down, in the prepared pan. Pour the hot sauce mixture over the tortillas. Sprinkle with the remaining 1 cup cheddar and the blue cheese and bake until the cheese is melted and bubbly, 15 to 17 minutes. 5. Drizzle the blue cheese dressing over the enchiladas and sprinkle with the scallion greens. Serve with more hot sauce.

Why I Love It It's super easy. It's one of the only things I can

Basil Cashew Chicken Lettuce Wraps 30 Mins Kate Heûernan Ingredients Instructions ¼ cup roasted cashews, 1. Whisk together broth, soy sauce, sugar, chopped hoisin, and cornstarch. Set aside. ¼ cup chicken broth 2. Dice up chicken thighs so they are in small cubes. Salt, pepper, and toss to Romaine or butter lettuce lightly cover in corn starch. 4-6 chicken thighs (boneless and skinless) 3. In a cast iron or nonstick skillet, cook the chicken thighs until golden brown 3 tbsp hoisin sauce on the outside. 3 tbsp soy sauce (I use low sodium) 4. Add garlic into skillet with chicken. 1 tsp sugar 5. Add the scallions and soy sauce mixture, stirring until sauce thickens 1 tsp cornstarch and chicken is cooked through. 2 garlic cloves 6. Add the basil and cashews. Scallions, chopped 7. Serve with chicken mixture in ¼ cup basil, chopped lettuce cups. Source: Modiûed from 8Eating in the Middle9 Image copyright: Feel Good Foodie

Why I Love It It's the perfect easy weeknight dinner!

Grilled Teriyaki Chicken Thighs 20 Mins Melissa Meli Ingredients Instructions Chicken thighs 1. Cover chicken generously in teriyaki sauce. Teriyaki sauce garlic 2. Add garlic, salt, pepper, and Ginger (powder or fresh) a little bit of vinegar. Soak for Salt several hours. Pepper 3. Cook on the grill and enjoy! Red wine vinegar Image copyright: Source: Melissa9s mom Spend with Pennies

Seafood

Easy Weeknight Cast Iron Pan Salmon GF 15 Mins Lynne Zaledonis Ingredients Instructions 1. Preheat the oven to 400° F. Preheat 6 oz boneless center-cut cast iron pan on stovetop. salmon ûllet per person 2. Baste the salmon, all sides, in olive oil. Kosher salt 3. Generously sprinkle on meaty side with Ground pepper pepper and kosher salt. 4. Place meat side down in cast iron pan medium-high. Do not touch for 2 minutes. Note: We use this method for 5. Use metal spatula to üip the salmon to making salmon as the foundation the skin side. for sandwiches, tacos, salads, weeknight with rice and broccoli, 6. Place pan in preheated oven and weekend dinners with a side 7. Cook in oven, skin side down, untouched sauce for company. for 4 minutes. 8. Place salmon on a plate. Let rest for 4 more minutes. 9. Serve skin side down (option to remove the skin before serving). Source: Modiûed from Barefoot Contessa

Why I Love It This recipe delivers value faster. It is üavorful, easy,

Best Baked Salmon 30 Mins Noelle Firth Ingredients 2 tbsp brown sugar 1 ½ pounds skin-on salmon ûllet, preferably center-cut ½ tsp smoked paprika 2 tbsp Dijon mustard ½ tsp garlic powder Zest of one lemon ¼ tsp cayenne pepper Juice of one lemon Kosher salt and freshly ground black pepper ¼ cup panko bread crumbs ½ cup parsley leaves, chopped 2 tbsp unsalted butter, melted Source: Noelle9s mom Image copyright: Tastes

Best Baked Salmon 30 Mins Noelle Firth Instructions 1. Preheat oven to 425° F. Line a baking sheet with foil. 7. Bake until the bread crumbs are golden brown, and 2. Mix the brown sugar, paprika, garlic powder, cayenne, 1 tsp the salmon is ûrm and üakes easily when pressed, kosher salt, and a generous amount of freshly ground black 15-18 minutes. pepper in a small bowl. 8. Remove from oven. Squeeze lemon juice over ûsh 3. Mix the panko with the parsley, butter, ¼ tsp salt, and a few and sprinkle with parsley and lemon zest. Enjoy! grinds of black pepper in a small bowl. 4. Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. 5. Press the brown sugar mixture all over the salmon then top with the bread crumb mixture. 6. Crimp all four sides of the foil to create a border around the salmon. (This will help collect the juices so they don't spread and burn). Source: Noelle9s mom

Why I Love It Being from Seattle, and having parents that like to

Bacalhau à Gomes de Sá Gabriela Araujo GF 80 Mins Ingredients 2 lb salted cod 2 lb potatoes 3 onions, sliced 3 cloves garlic, crushed Image 4 hard-boiled eggs ½ cup olive oil 20 black olives 1 bunch parsley Salt Pepper Source: Gabriela9s grandma

Bacalhau à Gomes de Sá Gabriela Araujo GF 80 Mins Instructions 1. Soak the cod in water for 24 to 36 hours and change the water every 8 hours. 8. Add layers of potatoes, cod, and the onion/garlic mixture. Season with salt and pepper. 2. After cod is desalted, remove bones from cod and shred it in small pieces. 9. Drizzle another 4 tbsp of olive oil on top. 3. Peel potatoes and cook them in boiling water for 10. Bake for 40 minutes. 25 minutes. 11. Garnish with quartered or sliced hard-boiled eggs, 4. Cut potatoes in ½ inch (1cm) thick slices. Add salt chopped parsley, and black olives. and pepper. 5. Preheat oven to 375° F/180° C. 6. Meanwhile, add the onions and cod in a hot skillet with a little olive oil. Sauté for about 5 to 10 minutes. Add the garlic and continue cooking for 2 minutes. 7. In a casserole dish, drizzle 4 tbsp of olive oil. Source: Gabriela9s grandma

Why I Love It It reminds me of my family.

Grilled Salmon Melissa Meli GF 15 Mins Ingredients Instructions Salmon ûllets 1. Cover salmon ûllets in olive oil (1-2 capfuls total). Lemon & garlic seasoning by Flavor God 2. Generously sprinkle seasoning. Olive oil 3. Add olive oil to a medium skillet on medium heat. 4. Cook salmon 4-6 min on each side. (If skin on, start with skin side down, and cook closer to 6 min on skin side.) https://www.recipetineats.co m/ Source: Melissa9s brain Image source recipetineats.com

Why I Love It It9s yummy, quick, and consistent.

Spaghetti Squash Shrimp Scampi Veg GF 60 Mins Amy Gilstein Ingredients Spaghetti squash Butter or olive oil Fresh garlic Italian seasoning or fresh Italian herbs (parsley, oregano, basil, etc.) Red pepper üakes Shrimp Lemon (optional) Spinach (optional) Grated Pecorino Romano or Parmesan cheese

Spaghetti Squash Shrimp Scampi GF 60 Mins Amy Gilstein Instructions 1. Preheat your oven to 400° F. Cut the squash in half and scoop out 8. Add as much butter as you're comfortable with (or olive oil) to the seeds. create the sauce for the squash with all of the herbs. 2. Brush the squash with olive oil and plenty of salt and pepper. 9. Take the shrimp oû the heat if you need to but keep the sauce. 3. Bake in the oven for about 45 mins or until the squash is pull-able 10. Add spinach and sauté for 30 secs if using. like spaghetti. 11. Scrape out the "spaghetti" with a fork and add to the sauce. Add 4. While the squash is baking, chop the garlic. more seasonings if you'd like and fresh herbs if you have any. 5. Maybe 10 mins before the squash is done, use butter or olive oil 12. Add shrimp back, more cheese, and voilà! Top with cheese and to sauté the garlic for 30 secs until it's fragrant. fresh herbs. 6. Cook the shrimp for 3-4 minutes, until cooked. 7. Add red pepper üakes, Italian seasoning, lemon juice (optional), and a whole bunch of cheese while the shrimp is cooking. Note: Substitute shrimp with tofu or vegan meat if desired. Probably started out Googling spaghetti squash shrimp scampi and has since evolved into my own! Source: Amy9s own concoction

Why I Love It It's super üavorful and easy to make, minus

Dessert

Lalitha's Coûee Cheesecake Veg 60 Mins Sophia Madana Ingredients Instructions 1 package dry yeast 1. Dissolve yeast in warm water. Blend margarine into üour and salt with a spoon. ¼ cup warm water Add egg and yeast mixture, and stir well. ¾ cup margarine (I use 2. Refrigerate for 1 hour. 1 ½ sticks of butter) 3. Prepare the ûlling by mixing 1 package (8 oz) 2 cups üour cream cheese, 1 cup granulated sugar, and 1 ¼ tsp salt tbsp lemon juice. 1 egg 4. On a üoured board, roll the dough into a 1 package (8oz) cream rectangular shape, 12-15 inches long and cheese 10-12 inches wide. Spread the ûlling over the dough and fold the long sides to meet in the 1 cup granulated sugar middle, tucking in the ends. 1 tbsp lemon juice 5. Place on a cookie sheet and bake at 350°F Powdered sugar for 30 minutes. 6. When cool, sprinkle powdered sugar on top. Fleichmann's Yeast

Why I Love It My mom would make this cheesecake as the

Raspberry Lemonade Cake Veg 50 Mins Nancy Kamerer Ingredients For the Cake: ½ tsp salt 1 s cups pure cane granulated ½ tsp baking soda sugar 1 ¼ cups fat-free buttermilk 6 tbsp butter, softened Image 1 pint fresh raspberries 1 tbsp grated lemon rind 3 tbsp thawed raspberry lemonade For the Frosting: concentrate 2 tbsp butter, softened 2 tsp vanilla extract 2 tsp lemon rind, grated 2 large eggs 2 tsp thawed raspberry 2 large egg whites lemonade concentrate 2 cups all-purpose üour ½ tsp vanilla extract 3 tbsp dry lemon jello 8 oz cream cheese 1 tsp baking powder 3 ½ cups powdered sugar

Raspberry Lemonade Cake Veg 60 Mins Nancy Kamerer Instructions 1. Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, seasonal vegetables, and a pinch of salt. Cook, stirring often, until the onion is translucent (6-8 minutes). 2. Add garlic and thyme, cook for 1 minute. Add diced tomatoes with juices and cook for a few more minutes, stirring often. 3. Add quinoa, broth, water, 1 tsp salt, 2 bay leaves, and a pinch of red pepper üakes. Season with black pepper. Bring to a boil, then partially cover and simmer gently. 4. Cook for 25 minutes. Remove the lid, add beans and chopped greens, and simmer for 5 more minutes until greens are softened. 5. Remove from heat, discard bay leaves, and stir in 1 tsp lemon juice. Adjust seasoning with more salt, pepper, and/or lemon juice to taste. Serve in bowls. Source: Good Dinner Mom Blog

Why I Love It Love the lemon raspberry üavor combo! It's super

Appendix

Kitchen Measurements Fluid Measurements Dry Measurements Gallon Quarts Pints Cups Ounces Liters Cups Tablespoons Teaspoons Ounces Milliliters 1 gallon 4 quarts 8 pints. 16 cups 128 oz. 3.8 L 1 C. 16 Tbsp. 48 tsp. 8 oz. 237 ml 1/2 gallon 2 quarts 4 pints 8 cups 64 oz. 1.9 L 3/4 C. 12 Tbsp. 36 tsp. 6 oz. 177 ml 2/3 C. 10 & t Tbsp. 32 tsp. 5 oz. 158 ml 1/4 gallon 1 quarts. 2 pints 4 cups 32 oz. 0.95 L 1/2 C. 8 Tbsp. 24 tsp. 4 oz. 118 ml 1/2 quart 1 pints 2 cups 16 oz. 480ml 1/3 C. 5 & s Tbps. 16 tsp. 3 oz. 79 ml 1/2 pints 1 cups 8 oz. 240ml 1/4 C. 4 Tbsp. 12 tsp. 2 oz. 59 ml 1/2 cups 4 oz. 120ml 1/8 C. 2 Tbsp 6 tsp. 1 oz. 30 ml 1/4 cups 2 oz. 60ml 1/16 C. 1 Tbsp 3 tsp. 1/2 oz. 15 ml 1 oz. 30ml ©©©uvwxy©½¾

Common Substitutions

Common Substitutions Flour (All-Purpose): Butter: Sour Cream: Soy Sauce: whole wheat üour margarine plain yogurt tamari almond üour coconut oil greek yogurt coconut aminos gluten-free üour blends applesauce (for baking) mixture of Worcestershire Mayonnaise: sauce and water Sugar (Granulated): Buttermilk: greek yogurt honey mix 1 cup of milk with 1 mashed avocado Lemon Juice: maple syrup tablespoon of lemon juice lime juice agave nectar or vinegar. Eggs: vinegar Brown Sugar: ¼ cup unsweetened white sugar with a bit of Heavy Cream: applesauce Tomato Sauce: molasses or coconut sugar evaporated milk ¼ cup mashed banana water thinned tomato paste mixture of 3/4 cup commercial egg replacer crushed tomatoes Breadcrumbs: milk and 1/3 cup butter crushed crackers Cooking Wine: oats Milk: broth cornüakes almond milk apple cider soy milk grape juice oat milk Adjust liquid in the recipe

Picky Eaters Substitutions Mushrooms: Olives: Flour (All-Purpose): Soy Sauce: zucchini pine nuts whole wheat üour tamari eggplant capers almond üour coconut aminos potatoes tomato gluten-free üour blends mixture of Worcestershire sauce and Onion: Mayonnaise: Sugar (Granulated): water leeks greek yogurt honey shallots mashed avocado maple syrup Lemon Juice: garlic agave nectar use lime juice or vinegar Eggs: Eggplant: ¼ cup unsweetened Brown Sugar: Tomato Sauce: zucchini applesauce white sugar/coconut tomato paste thinned summer squash ¼ cup mashed banana sugar with a bit of with water potatoes commercial egg replacer molasses crushed tomatoes Fennel: Milk: Breadcrumbs: Wine (for cooking): leeks sunüower seed milk crushed crackers broth jicama hemp milk oats apple cider endive rice milk cornüakes grape juice

Sensitive Substitutions Nuts and Nut Butter: Mayonnaise: Nut-Free + Gluten Free Soy Sauce: all seeds (e.g., chia, pumpkin greek yogurt Flour: tamari (pepitas), hemp, sunüower, mashed avocado sesame üour coconut aminos üaxseeds, and poppy seed) oat üour Eggs: chickpea üour Tomato Sauce: Onion: üaxseed meal: 1 tablespoon of üaxseed rice üour fresh purée of ûrm shallots meal with 2.5 tablespoons of water applesauce tomatoes chives oil leeks chia seeds: 1 tbsp of chia seeds mixed Vinegar with 3 tbsp of water Brown Sugar: only distilled vinegar Eggplant: light honey zucchini unsweetened applesauce: ¼ cup of white cane sugar summer squash applesauce for one egg in baking Olives: Milk: almond milk artichoke hearts sunüower seed milk fresh pickled vegetables hemp milk in low-salt brine rice milk