Tag Archives: Dinner

For the asparagus:

Preheat the oven to 425 degrees Fahrenheit. 

Next, prepare the asparagus. Hold the middle of the asparagus in your left hand and the smooth stem in your right hand. Use a snapping motion to snap off the “tough” ends of the asparagus. 

Place the prepared asparagus on a sheet tray lined with parchment paper. Drizzle with olive oil, salt and pepper.

Place the tray in the preheated oven and roast for about 20-25 minutes, or until the asparagus is tender and beginning to brown / char slightly.

For the sauce:

Combine all the sauce ingredients in a bowl and whisk. Taste for seasoning. 

For the shrimp:

Heat the oil in a skillet over high heat. Pat the shrimp dry with a paper towel and add the shrimp in a single layer to the pan. Sprinkle it with salt and pepper. Cook for about 90 seconds on the first side then flip the shrimp once the bottom has just started to turn light pink.

Season the other side with salt, pepper, and add in the minced garlic and sundried tomatoes. Cook for another minute. Add in the wine and cook for about 1 minute until it has reduced then turn off the heat. 

To serve: drizzle the yogurt sauce over the asparagus and top with shrimp. Enjoy!

Preheat the oven to 425 degrees. Line one sheet tray with parchment paper. Add the sweet potato that has been cut into “fry” shapes. Toss with seasonings and olive oil. Bake for about 35 minutes, flipping once halfway through, until tender and charring. 

Next, add 1 cup of quinoa to two cups of liquid (water or chicken broth) in a medium sized pot over high heat. Bring to a boil and then reduce the heat to low and cover for 15 minutes, or until the liquid has just been absorbed. Season with olive oil, salt, and pepper. 

To make the tahini sauce, add the tahini, lemon juice, spices, and maple syrup to a bowl. Whisk until smooth. Add 1 tbsp of water at a time until it is a pourable dressing (the amount of water will depend on the consistency of your tahini). Taste for seasonings and adjust accordingly. 

To assemble, toss the kale with the dressing. Add the warm quinoa, nuts, and cheese. Top with sliced avocado, sweet potato fries, and more sauce. Enjoy!

Prepare the brown rice according to package instructions. Add 1 cup of dry brown rice to 3 cups of liquid. Bring to a boil, then reduce to a simmer until the liquid is almost fully absorbed. Option to add in a smashed clove of garlic while the rice is cooking. Season with salt and pepper. 

For the Broccoli: 

Preheat the oven to 425 degrees. Cut the broccoli into small florets. Add to a sheet tray and season with olive oil, salt, pepper, and garlic powder. Cook for about 25 minutes until tender and beginning to crisp.

For the Sauce:

Combine all the ingredients in a food processor. Blend until smooth. 

For the Shrimp:

Pat the shrimp dry. Heat a large skillet over high heat with 1 tbsp of sesame oil. Cook for about 2 minutes a side until pink. Add the ginger, garlic, and soy sauce. Cook for 1 minute and remove from heat.

To Assemble:

Using a vegetable peeler, make ribbons out of the cumber and carrots. Layer the bowl with rice, vegetable ribbons, avocado, charred broccoli, shrimp, and peanut sauce. 

Use a fork to stab holes all around the squash. Microwave for about 15 minutes until fork tender. When the squash is done, cut in half and let cool. Scoop out the seeds. Then, using two forks, shred the squash flesh into “spaghetti”.

Add the spaghetti shred into a medium sized pot over low heat on the stove top. Add the canned artichoke halves that have been cut in half. Add the sun-dried tomatoes that have been drained and chopped. Stir to combine, season with salt and pepper. Add in the cheeses of choice and stir to combine. Remove from heat and stir in enough lemon basil sauce to coat. Taste for seasonings and adjust accordingly.