Garlicky Buttered Beans

Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
Garlicky Buttered Beans
Print Recipe
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    6-8 people 10 minutes
    Cook Time
    10 minutes
    Garlicky Buttered Beans served in a shallow, oval dish with a wedge of lemon.
    Garlicky Buttered Beans
    Print Recipe
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      6-8 people 10 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: people
      Instructions
      1. Heat a large pot of lightly salted water to a boil. Add green beans and cook at a gentle simmer until just tender, about 8 minutes. Drain well.
      2. Meanwhile, gather remaining ingredients and melt butter in a medium skillet. Add garlic and red pepper flakes and saute on low heat until fragrant and slightly softened, about 1 minute, being careful not to brown. Whisk in lemon juice, Dijon, salt and pepper.
      3. Add cooked beans and toss until evenly coated with butter sauce. Serve immediately.
      Recipe Notes

      -Green beans can be cooked and cooled in an ice bath up to one day in advance.  They will need more time to warm in the butter sauce if adding from a chilled state.

      Creamy Lemon Pops

      Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
      Creamy Lemon Pops
      Print Recipe
        Servings Prep Time
        8 popsicles 20-25 minutes
        Cook Time
        4-5 minutes
        Servings Prep Time
        8 popsicles 20-25 minutes
        Cook Time
        4-5 minutes
        Creamy Lemon Pops stacked on a metal serving tray garnished with fresh strawberries and a bowl of lemons in the background.
        Creamy Lemon Pops
        Print Recipe
          Servings Prep Time
          8 popsicles 20-25 minutes
          Cook Time
          4-5 minutes
          Servings Prep Time
          8 popsicles 20-25 minutes
          Cook Time
          4-5 minutes
          Ingredients
          Servings: popsicles
          Instructions
          1. In a small bowl whisk together egg yolks, sugar, lemon zest, lemon juice and salt. Place the bowl over a double boiler, making sure the water does not touch the bottom of the bowl. Heat over medium, whisking constantly until mixture registers 170°F, about 4 minutes.
          2. Remove from heat and place in the fridge while proceeding.
          3. Whip heavy cream until firm peaks hold. Place in the fridge until ready to use.
          4. Using the same beaters, whip the warm egg yolk mixture until creamy, lite, and cool/room temperature to the touch, about 4 minutes. Stir in Greek yogurt until combined.
          5. Fold whipped cream into egg mixture until combined. Divide evenly into 8-80ml popsicle molds. Freeze for at least 4 hours or overnight. Run warm water over the popsicle molds to loosen slightly before pulling the popsicles out. Popsicles will last for a week if kept covered and in the mold.
          Recipe Notes

          -If preferred, remove all popsicles at once and store them in an airtight container for up to one week.

          Mango Chipotle Glazed Salmon

          Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
          Mango Chipotle Glazed Salmon
          Print Recipe
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Servings Prep Time
            4 people 30 minutes
            Cook Time
            12-20 minutes
            Mango Chipotle Glazed Salmon served over rice in a shallow yellow bowl.
            Mango Chipotle Glazed Salmon
            Print Recipe
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Servings Prep Time
              4 people 30 minutes
              Cook Time
              12-20 minutes
              Ingredients
              Salmon
              Mango Salsa
              Servings: people
              Instructions
              Salmon
              1. Soak cedar plank for a minimum of 60 minutes.
              2. While the cedar plank is soaking make the salsa and glaze.
              3. In a medium saucepan whisk together mango juice, maple syrup, chipotle powder, ground ginger, garlic, and onion powder. Bring mixture to a simmer and reduce for about 15 minutes until the sauce has thickened and coats the back of a spoon.
              4. Remove from heat and whisk in lime juice, butter and Dijon mustard. Divide glaze into two portions. One to brush on the salmon and one to drizzle over salmon for serving.
              5. Preheat grill to 400°F.
              6. In a small bowl combine salt, smoked paprika and a few grinds of freshly cracked pepper. Pat salmon dry with a paper towel and sprinkle both sides of the salmon fillets. Lay fillets out evenly spaced on the prepared cedar plank.
              7. Brush salmon with glaze and place on preheated grill. Close the lid and cook for 12-20 minutes depending on grill temperature. Brush with additional glaze once or twice while cooking until your fish reaches an internal temperature of 130-135. Time to cook will be dependent on your grill temperature.
              8. Remove salmon from plank, cover and allow to rest for 5-10 minutes which will allow the fish to rise in temperature. Serve immediately with additional glaze and mango salsa.
              Mango Salsa
              1. Add ingredients to a medium bowl and toss gently to combine. Keep covered and chilled until ready to use.

              Baked Berry and Coconut Oatmeal

              A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
              Baked Berry and Coconut Oatmeal
              Print Recipe
                Servings Prep Time
                12 servings 20-25 minutes
                Cook Time Passive Time
                28-30 minutes 20 minutes
                Servings Prep Time
                12 servings 20-25 minutes
                Cook Time Passive Time
                28-30 minutes 20 minutes
                A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
                Baked Berry and Coconut Oatmeal
                Print Recipe
                  Servings Prep Time
                  12 servings 20-25 minutes
                  Cook Time Passive Time
                  28-30 minutes 20 minutes
                  Servings Prep Time
                  12 servings 20-25 minutes
                  Cook Time Passive Time
                  28-30 minutes 20 minutes
                  Ingredients
                  Servings: servings
                  Instructions
                  1. Preheat oven to 350°F.
                  2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
                  3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
                  4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
                  5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
                  6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
                  Recipe Notes

                  -Use almond milk or other milk substitutes in place of the 2% milk if desired.

                  -Add a scoop of vanilla protein powder if you want more protein.

                  -The individual brownie pan is perfect for meal prep baked oatmeal squares.

                  -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

                  -Allow frozen squares to thaw before warming gently in the microwave.

                   

                  Spinach and Artichoke Gnocchi Gratin

                  Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                  Spinach and Artichoke Gnocchi Gratin
                  Print Recipe
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Servings Prep Time
                    4 people 75 minutes
                    Cook Time Passive Time
                    27-33 minutes 5 minutes
                    Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
                    Spinach and Artichoke Gnocchi Gratin
                    Print Recipe
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Servings Prep Time
                      4 people 75 minutes
                      Cook Time Passive Time
                      27-33 minutes 5 minutes
                      Ingredients
                      Gnocchi
                      Servings: people
                      Instructions
                      Gnocchi
                      1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
                      2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
                      3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
                      4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
                      Sauce
                      1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
                      2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
                      3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
                      4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
                      5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
                      6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
                      Recipe Notes

                      A single casserole dish can be used instead of individual cocotte dishes if desired.

                      It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.