Rainy Day Black Bean Quesadillas

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It’s been raining so much in the San Francisco Bay Area that I think a lot of us are getting souped out! Okay, maybe that’s not possible. I actually snacked on some delicious Filipino-style noodle soup that a friend made while I was working yesterday, even though I thought I’d had my fill. I finished the entire cup and wanted to go back for seconds, but luckily I was able to contain myself.

Anyway, it’s still not that realistic to make soup every night when it’s raining [or snowing] for weeks on end, so we have to look to other foods that are warm and comforting, like these delicious black bean quesadillas. They’re super simple, done in a flash, and you'll feel the same warm hug that you feel every time you eat soup. Trust me!

Rainy Day Black Bean Quesadillas

Time: 20 Minutes
Serves 8

Ingredients
1 (15 oz) can refried black beans
1 cup frozen corn
½ small red onion, finely chopped
1 large jalapeño, thinly sliced
2 cloves garlic, minced
1/2 small bunch cilantro, roughly chopped
2 cups Pepper Jack Cheese, shredded  
1 oz taco seasoning
8 (8-inch) sized tortillas
4 tbsp butter, divided

To Garnish
Sour cream
Sliced jalapeños
Roughly chopped cilantro

Directions
Place the beans and corn in a bowl. Add jalapeños garlic, red onion, cilantro, cheese, and taco seasoning. Stir to combine.

To prepare quesadillas, spoon half of the filling over each tortilla and fold. Heat 1/2 tbsp butter in a medium skillet over medium heat. Add quesadilla and cook on each side until the cheese browned and the cheese has melted. Serve quesadillas immediately and garnish with sour cream, sliced jalapeños, and cilantro. 

Carrot and Mung Bean Salad with Root Vegetable, Cauliflower and Tomato Soup

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What kind of person purchases mung beans on a whim, never having used them in cooking before?! Oh right, me! But they’ve sat on my shelf for several months now and I knew it was time to put them to good use. 

Flipping through Ottolenghi’s Plenty, I was inspired by one of his lentil salad recipes and figured I could do something similar with mung beans. So when I Googled mung bean salad, it totally cracked me up that the first recipe I found was by Ottolenghi. I was sold, mostly because I trust that the masterful chef knows what to do with an infamously boring legume.

So how did it turn out? Oh, just some crazy flavor explosions and sheer vegetarian happiness. It’s crazy how much mung beans can brighten up with just a little added spice, vinegar, and cheese. I served the beans with a simple Indian-inspired vegetable soup (not Ottolenghi's), which was also quite delicious! Both recipes are below. Pro Tip: if you make both recipes, add some of the leftover carrot liquid from the mung bean recipe to the vegetable soup broth. Adds a nice touch!

Carrot and Mung bean Salad 

Time: 30 Minutes
Serves 4

Ingredients
3/4 cup dried green mung beans
4 tbsp olive oil, plus extra for drizzling
1 tsp cumin seeds
1 tsp caraway seeds
1 tsp fennel seeds
2 tbsp white wine vinegar
2 garlic cloves, peeled and crushed
½ tsp dried chilli flakes
1 tsp salt
3 large carrots, peeled and cut into 1/2 inch batons
½ tsp sugar
1/4 cup cilantro, roughly chopped
Grated zest of 1 lemon
4.5 cups feta, crumbled

Directions
Bring a medium saucepan of water to a boil, add the beans and simmer for 20-25 minutes, until they are cooked but still retain a bite. Drain, shake well and transfer to a large bowl. About three minutes before the beans are done, heat two tablespoons of oil in a small frying pan and add the seeds. Cook on medium heat, stirring often, until they start to pop – about three minutes – then pour, hot oil and all, over the beans, along with the vinegar, garlic, chili and half a teaspoon of salt.

While the beans are cooking, lay the carrots in a pan large enough for them to form a shallow layer on the bottom. Pour over about 2/3 cups water – the carrots should be nearly submerged – plus two tablespoons of oil and half a teaspoon each of sugar and salt. Bring to a boil and keep on a high heat for eight minutes, by which time the water should have evaporated and the carrots become slightly caramelized but still crunchy. Drain some liquid, if needed.

Add the carrots to the bean bowl, along with the cilantro, and stir gently. Transfer to a shallow serving bowl, sprinkle over lemon zest, dot with feta and drizzle with olive oil.

Root Vegetable, Cauliflower and Tomato Soup

Time: 35 Minutes
Serves 4

Ingredients
1 medium watermelon radish, about 1/2 lb, cut into 1” pieces
1 large Yukon gold potato, cut into 1” pieces
3 medium carrots, sliced into 1/4’ diagonals
3/4 cup cauliflower florets, cut into 1-inch pieces
1 small onion, roughly chopped
1 tsp fresh ginger, minced
Seeds from 2 cardamom pods
Kosher salt and freshly ground black pepper, to taste
2 tsp ground cumin
4 cups water
1 medium tomato, roughly chopped

Directions
Add all of the vegetables, except the chopped tomato, into a large pot or Dutch oven. Cover with 4 cups of water and bring to a boil. Reduce heat to a simmer and cook until vegetables are al dente, about 20 minutes. Add tomato (and juices from mung bean recipe, if using), and cook until vegetables are tender, about 10 minutes. Remove from heat and ladle into bowls. Serve immediately.

Pan-Fried Salmon over Broccolini and Farro Served with a Lemon Mint Yogurt Sauce

I'm all about simple elegant dishes and this salmon with broccolini is really superb. I adapted a recipe from one of my favorite cookbooks, One Pan, Two Plates, and am not sure how I hadn't cooked this one yet! The use of garam masala, yogurt, and almonds makes for a lovely flavor profile, and I really, really love broccolini. What else do I love? Oh right, farro, whose carbs balance out the protein from the salmon and whose texture brings out the best of everything. If you're going to make this recipe, be sure to anticipate some serious omega-3 weeknight deliciousness! 

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Pan-Fried Salmon over Broccolini and Farro Served with a Lemon Mint Yogurt Sauce

Time: 30 Minutes
Serves 4
Adapted from Carla Snyder's One Pan, Two Plates

Ingredients
1 cup farro, rinsed and drained
4 (6 oz) skin-on salmon fillets
Salt and freshly ground black pepper
1 tsp garam masala, divided
2 tbsp olive oil, divided
2 medium bunches broccolini, about 1 lb
3 garlic cloves, roughly chopped
2 tsp fresh ginger, minced
1/2 cup dry white wine
1 cup Greek yogurt
1 tsbp lemon juice
1 tsbsp fresh mint leaves, minced
25 toasted almonds, chopped

Directions
In a medium saucepan, add farro and cover with water. Bring to a boil and reduce heat to a simmer for 30 minutes. Drain off any excess water. Set aside and keep warm.

Meanwhile, pat the salmon fillets dry. Sprinkle with salt and pepper and 1/2 tsp garam masala. Set aside.

Bring a large pot of boiling salted water to a boil. Add broccolini and cook until crisp-tender, about 5 minutes, and drain.

Heat 1 tsbp olive oil in a large skillet over medium-high heat. Add broccolini, 1/4 tsp salt, garlic, ginger, and remaining 1/2 tsp garam masala. Season with pepper. Cook until the garlic and ginger are fragrant, about 1 minute. Set broccolini aside.

Add 1 tbsp olive oil to the pan and place fish, skin-side down. Cook the fish without moving for 3 minutes. Flip the fish over with a thin-edged spatula, add the wine, and bring to a simmer. Cover and reduce the heat to low. Simmer the fish for 4 minutes. Add broccolini back to the pan, nestling salmon on top. Remove from heat and let sit for 2 minutes, covered.

While the fish and broccolini sit, stir together the yogurt, lemon juice, and mint. Season with salt and pepper. 

Divide the farro between four plates, arranging the fish and broccolini on top, spooning over any excess juices. Drizzle salmon with yogurt sauce and almonds and serve immediately.

Thai Green Curry with Chicken, Carrots, and Potatoes

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Is making green curry chicken from scratch an easy feat? On a weeknight even? Yup, it sure is! I’ll admit, those simmer sauces at the store can make life a little easier, but I promise that they are not needed for this dish! The green curry paste comes together in just minutes so you can start on the rest of your dinner right away.

What I love about making my own curry paste is that I know the ingredients are fresh and that there are also no added mystery flavorings or preservatives. In fact, it’s quite the opposite when I make curry paste because we typically grow many of the ingredients in our garden like dragon chilis, lemongrass, garlic, cilantro, and coriander seeds.

Speaking of my garden, this brings me to explaining the chili leaves! Did you know that chili leaves are edible? They’re traditionally used in the curry paste to help produce a gorgeous green color. Even though it’s January, my pepper plant somehow had several nice leaves on it, so I was lucky enough to use them in this dish.

If you don’t have a chili plant growing in your garden and your vendors at your farmer’s market are unable to provide you with the chili leaves (or even the cilantro roots for that matter), you’ll be okay! Just use some extra green chilis for coloring, as long as you can handle the heat, and some cilantro stems instead. No problemo! Curries are flexible like that, and this one is certainly easy, healthful, and delicious!

Thai Green Curry Chicken with Carrots and Potatoes

Time: 30 Minutes
Serves 4

Ingredients

Curry Paste
1/2 tsp black peppercorns
1/2 tsp. cumin seeds
1 tsp. coriander seeds
10-15 green Thai chilis, stemmed, or 3 large jalapeños, roughly chopped
2 tbsp fresh lime juice
1 tsp lime zest
1 tsp Kosher salt
1/2 tsp. shrimp paste
1 tbsp chili leaves
2 tbsp cilantro roots or stems
1 2-inch piece lemongrass, bruised and roughly chopped
1 small shallot, roughly chopped
3 cloves garlic, peeled
1 1-inch piece ginger, roughly chopped

Curry
1 14 oz can coconut milk
2 medium carrots, sliced into 1/4-inch rounds
1 medium yukon gold potato, cut into 1/2-inch chunks
1 large jalapeño, seeded, chopped
1.5 lbs boneless skinless chicken thighs, chopped into 1-inch pieces
1.5 cups chicken broth
5-10 dried birdseye chilis
2 kaffir lime leves, thinly sliced
1 tbsp fish sauce
1 tsp light brown sugar
1 small bunch basil, thinly sliced

Steamed rice, for serving

Directions
Heat a small skillet over medium-high heat. Add the black peppercorns, cumin, and coriander and cook, stirring, until fragrant, about 1 minute. Transfer spices to a food processor along with remaining curry paste ingredients. Blend on high until smooth. 

Transfer chili paste, coconut milk, carrots, potatoes, and jalapeños to a large skillet or Dutch oven over medium-high heat and stir to combine. Bring to a boil and reduce to a simmer for 10-12 minutes, until the coconut oil separates from the milk. Stir in chicken, broth, birdseye chilis, and kaffir lime leaves and cook for 15 minutes, until the chicken is cooked through and the vegetables are tender. Stir in fish sauce and light brown sugar. Adjust seasonings to taste and remove from heat. Serve immediately over steamed rice and garnish with shredded basil leaves.

Salmon Burger with Chipotle Mayonnaise and Caperberries

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I love salmon so much and this salmon burger with chipotle mayonnaise and caperberries is no exception! Wouldn't you rather have omega-3s than saturated fat in your burger? Yup, me too! While a hamburgers are fine on occasion, packing fish, lean protein, and/or veggies in the middle of a whole wheat bun is always the best choice. And you know what? Doing so hits the spot just the same!

Salmon Burger with Chipotle Mayonnaise and Caperberries

Time: 1 Hour
Serves 4
Adapted from Food Network Kitchen

Ingredients
1 1/4 pounds center-cut salmon fillet, skin and pin bones removed
2 tablespoons dijon mustard
1 tablespoon mayonnaise
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Pinch of cayenne pepper
2 scallions, chopped
1 cup plus 2 tablespoons panko bread crumbs
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for brushing 4 brioche buns, split
Chipotle mayonnaise
1/4 red onion, sliced into thin rounds
3 cups arugula, stemmed

Directions
Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste.

Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 2 tablespoons panko, 1/2 teaspoon salt, and black pepper to taste. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the broiler. Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a broiler pan and broil until toasted, 1 to 2 minutes. Serve the patties on the buns; top with chipotle mayonnaise, red onions, and arugula.

Chili Verde Tacos with Homemade Black Cornmeal Tortillas

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We made tacos last night and had time to enjoy the fruits of our labor! Okay, so maybe really the tacos of our labor because not only did we make them from scratch, which was a lot of fun, but we also grew Hopi heirloom black corn last summer and finally processed the dried kernels into cornmeal! 

While this sounds like the perfect farm-to-table/garden-to-kitchen story, there was one minor setback. We were so excited to make tacos that we made the cornmeal before remembering to prep the kernels for masa harina (that will be another post down the road for those wondering how to do that). So we ended up having to make the cornmeal tortillas with added flour, which still ended up tasting super wholesome and amazing. So below is our recipe for that! You can check out more in My Story on Instagram for the tortilla making process.

Chili Verde Tacos with Homemade Black Cornmeal Tortillas

Time: Tacos: 35 Minutes; Tortillas: 1 Hour 30 Minutes
Serves 10-12 people

Ingredients

Tortillas (Makes 30)
2 cups Hopi black cornmeal
4 cups unbleached all-purpose flour
12 tablespoons olive oil
1.5 cups water
1.5 tsp salt

Tacos
2.5 lbs boneless skinless chicken thighs
15 tomatillos
3 fresh jalapeños, roughly chopped
1 medium onion, quartered
6 cloves garlic, roughly chopped
1 tsp kosher salt
1 tbsp ground cumin
1 tsp distilled white vinegar
4 oz pickled jalapeños, diced
1/2 large bunch cilantro
1 tbsp lime juice

For Serving
Warmed black corn tortillas
Pickled watermelon radish
Diced white onion
Cilantro
Sliced pickled jalapeños
Sour cream
Lime wedges

Directions

Tortillas
In a large mixing bowl, add black cornmeal, flour, and oil. Slowly mix in water and salt with a wooden spoon. Knead dough for 1-2 minutes, until the dough is smooth like Play Dough.

Separate dough into about 30 (1.25 inch) pieces rolled into balls, placing on parchment paper when done. Let dough rest, covered, for 30 minutes. 

Line one side of the tortilla press with a plastic quart-size zip-top bag. Place one dough ball in the middle, but slightly off center toward the closing hinge. Cover dough with another plastic quart-size bag. Close the tortilla press firmly to form a thin tortilla. Carefully peel off plastic film and cook each individual tortilla immediately on a hot, un-greased griddle for about 1 minute per side. Alternatively, uncooked tortillas can be transferred to a plate lined with parchment paper, separating tortillas between additional pieces of parchment paper. Tortillas can be stacked on top of each other once they’re removed from the pan and kept warm. 

Tacos
In a medium pressure cooker, prepare chili verde sauce by combining chicken, tomatillos, fresh jalapeños, onion, garlic, salt, cumin, and vinegar. Place on high heat and stir for a couple minutes. Cover and cook over high pressure for 15 minutes. Carefully release pressure under cool water. Remove lid and return pressure cooker to stove.

Set chicken pieces aside on a plate. Add cilantro, sliced jalapeños, and lime juice to the pot. Bring to a simmer and reduce sauce until it reaches a salsa-like consistency. Return chicken to the pressure cooker for 1-2 minutes, until warmed through. 

Serve chicken pieces over black corn tortillas, topped with tomatillo sauce. Garnish with pickled radishes, white onion, cilantro, pickled jalapeños, sour cream, and lime wedges.

Whole Wheat Maccheroni Pasta with Caperberries, Tomatoes, Mushrooms, and Kale

In shopping for a quick weeknight dinner last night, I knew I wanted to make pasta with our home-jarred tomatoes, garden-grown kale, and leftover leeks. Cremini mushrooms were definitely on my grocery list, but I needed something else to make the recipe special. 

Guess what I found at my local wine merchant to spice things up? Amazingly delicious caperberries! The larger caper berries usually end up on my charcuterie plate, but I don’t usually see them at the grocery store. Bringing them home, I sliced through them and they had a really nice pinkish color. So beautiful in this pasta!

This recipe is great for the weeknight where you want a diverse amount of vegetables, lots of flavor, and don’t have a lot of time in the kitchen. The clean up isn’t bad either, so consider this one for your next simple pasta dish!

Whole Wheat Maccheroni Pasta with Caperberries, Tomatoes, Mushrooms, and Kale

Time: 35 Minutes
Serves: 6

Ingredients
Butter, 2 tbsp, divided
Olive oil, 3 tbsp, divided
12 oz cremini mushrooms, sliced thin
Kosher salt and freshly ground black pepper, to taste
6 cloves garlic, chopped
1 large leek, white and light green parts, cut into thin rounds
1 (28 oz) can whole peeled tomatoes
1 bunch kale, ribs removed, roughly chopped
1 tsp red pepper flakes
1 lb whole wheat maccheroni Pasta
6 large caperberries, thinly sliced or 2 tbsp small capers, drained
Parmesan, grated, 1.5 cups, divided

Directions
In a medium sauté pan or skillet over medium heat, add 1 tbsp butter and 1 tbsp oil. Add ½ of the mushrooms and season with salt and pepper to taste. Cook until mushrooms are tender and lightly browned, about 6-8 minutes. Transfer mushrooms to a plate and repeat with remaining mushrooms.

While mushrooms cook, heat 1 tbsp oil to a large skillet or Dutch oven over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in leeks and sauté until leeks are soft, about 5-6 minutes. Salt and pepper to taste. Add tomatoes, kale, and red pepper flakes. Bring to a boil and reduce to a simmer, breaking up tomatoes with a spoon, for 20-25 minutes, until kale is tender. Stir in caperberries.

Cook pasta until al dente according to package directions. Reserve 1 cup of pasta water.

Add cooked pasta to tomato sauce as well as reserved pasta water, if desired. Stir to incorporate over medium heat for 3 minutes. Stir in 1 cup parmesan and serve immediately. Garnish with parmesan and freshly ground black pepper. 

Texas-Style Chili with Pork and Red Kidney Beans

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Chili is certainly a comforting food, and one of my favorite ways to serve it up is Texas-Style with Pork and Red Kidney Beans. Now while this style does have a bit of controversy because some Texans are a little picky about their protein and whether or not beans are allowed, that is not of my concern! I like chili better with beans. Beans add additional nutrients and an even better mouth-feel in my opinion.

Whether or not your Texas chili has beans, is it healthy? YES! My recipe below includes 1/2 pound of dried chilies, which means the dish is loaded with Vitamin A, Vitamin C, Vitamin K, B6, and potassium. Adding red kidney beans adds additional nutrients like folate, iron, and copper, so you definitely have yourself a delicious healthy meal. Isn't it great when comfort foods are also healthy?

This recipe is really simple to make, and the hands-on time is so doable, but it does take some commitment to being at home and watching after your Dutch oven. So if you have a half day at home, don't be intimidated. It's super easy and a perfect recipe to make on the weekend!

Texas Chili with Pork and Red Kidney Beans

Hands on Time: 35 Minutes
Total Time: 4 Hours
Serves 6

Ingredients
6 oz mixed dried chilies, such as ancho, pasilla, New Mexico, or cascabel
2 oz dried chipotle chilies
3 tbsp vegetable oil, divided
3 lbs pork stew meat (1-inch cubes)
Kosher salt
Freshly ground black pepper
1 tbsp garlic cloves, minced
3 tbsp dark brown sugar
1 large yellow onion, finely chopped
4 tsp ground cumin
2 tsp dried oregano
4 cups low-sodium chicken broth
2 tbsp cornmeal
2 (15 oz) cans red kidney beans
2 tbsp distilled white vinegar

To Serve
Diced white onion
Diced red & green serrano peppers
Cilantro, roughly chopped
Sour cream
8 lime wedges

Directions
In a medium skillet, toast whole dried chilies in batches over medium heat until fragrant and browned in spots, about 3 minutes. Stem and de-seed chilies.  

Transfer chilies to a large heatproof bowl and cover with 6 cups of boiling hot water for 20-30 minutes, until soft. 

While chilies soak, add 1 tbsp vegetable oil over medium heat to a large skillet or Dutch oven. Add half of the pork. Season with salt and pepper and brown on all sides. Transfer to a plate. Repeat with remaining pork and transfer to a plate.

Place soaked chilies in a blender with soaking liquid, garlic, 1/2 tbsp salt, 1 tsp pepper, and dark brown sugar. Blend on high until pureed. Working in batches, strain chili mixture through a fine-mesh strainer into a large bowl.

To the same skillet, add 1 tbsp oil over medium-high heat and stir in onion. Sauté for 5-6 minutes, scraping up any browned bits, until soft. Add cumin and continue cooking for 30 seconds longer. Stir in chili mixture, oregano, broth, and pork. In a small bowl, add cornmeal and 2 cups water. Stir to combine and add to skillet. Bring to a boil and down to a simmer and cook, uncovered, until the meat is very tender, about 3 to 3.5 hours. 

Add beans to the skillet with vinegar and salt and pepper to taste. Stir over medium heat for a few minutes, until beans are warmed through. Serve immediately garnished with white onion, serranos, cilantro, sour cream, and a squeeze of lime.

Note: The chili grows richer in flavor the next day. Definitely make enough to serve for lunch and maybe even more to freeze for future meals!

Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce

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The verdict is in: flank steak with roasted vegetables is ridiculously good! One thing I love about flank steak is that it marinates really quickly, which means that if you didn’t do a lot of planning ahead for your weeknight dinner, you can still be on schedule to have dinner finished on time.

I marinated the steak in a bunch of yummy ingredients, including Primal Kitchens’s avocado oil that they were so kind to send to me in the mail. The oil was lovely. It has an olive oil mouthfeel with a hint of avocado, and a beautiful green color. If you haven’t tried it out yet, do it! It’s full of healthy fats like oleic acid and essential fatty acids, and it’s always fun to change up your oils from time to time.

I’m not really a “meat and potatoes” kind of gal, because I like just about everything, and red meat isn’t my go-to for both health and environmental reasons. But when I’m craving this kind of dish, I can’t help but to add a lot of other amazing vegetables as well! 

This recipe boasts three colors of carrots (different colors = diversifying your antioxidant intake), antioxidant-rich alliums (garlic and leeks), celery (lots of vitamin K, vitamin C, folate, and B6), AND red wine! We all know the health benefits of that stuff! Really, when it comes down to it, I should just name this recipe flank steak with antioxidants, because that’s essentially what it is! 

So the next time you want to make steak and potatoes, consider adding extra antioxidant-rich vegetables as well. That way you can ensure that with every bite, you’re eating that good stuff that protects against cancer, cardiovascular disease, and boosts your immune system! 

Flank Steak with Roasted Vegetables in a Red Wine Reduction Sauce

Time: 1 Hour
Serves 6

Ingredients
2 tbsp soy sauce
1/2 cup dry red wine
1/4 cup honey
7 cloves garlic, minced, divided
3 tbsp fresh rosemary, roughly chopped
Freshly ground black pepper
1.5 lbs flank steak
2 lbs small yukon gold potatoes, quartered
3 large carrots
2 medium leeks, white and light green tops, halved length-wise, sliced into 1/2-inch pieces
4 stalks celery, sliced into 1/2-inch pieces
4 tbsp avocado oil or olive oil
Kosher salt
3 tbsp parsley, roughly chopped

Directions
In a large mixing bowl, add soy sauce wine, honey, 4 cloves minced garlic, rosemary, and freshly ground black pepper. Stir to combine and add flank steak. Marinate in the refrigerator for 30 minutes. 

Preheat oven to 425F. Place potatoes, carrots, leeks, celery, oil, and remaining 3 cloves minced garlic in a large bowl. Season to taste with salt and pepper and toss to coat. Transfer vegetables to a large baking sheet and bake for 40 minutes, or until vegetables are lightly browned and tender. Set vegetables aside and keep warm.

While vegetables roast, remove flank steak from marinade and set aside. In a small saucepan, add marinade and heat over medium heat. Bring marinade to a boil and reduce to a simmer until the sauce is reduced by half, about 10 minutes. Set aside. 

Once vegetables have finished roasting, position oven rack 6 inches from the broiler and preheat the broiler. Add the flank steak to a baking sheet and broil for 4 minutes on each side for medium-rare. Let steak rest for 5 minutes. 

Thinly slice steak on the diagonal and serve over roasted vegetables. Drizzle with marinade reduction and garnish with parsley. Serve immediately! 

Thai-Infused Chicken Noodle Soup

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This Thai-Infused Chicken Noodle Soup is really hitting the spot right now! 

Adrian and I have been so sick for the past week and I’m not sure if I’ve come down with another cold, or if this is just the longest running cold ever. All I know is that even though we’re still worn out, we really wanted to make the easiest, most comforting soup ever. 

Scouring our pantry, refrigerator, and garden, we found some dried knife-cut noodles, chicken broth, hot peppers, limes, and plenty of Asian condiments, so there wasn’t much to pick up at the grocery store: perfect. Even more perfect? We made the soup in less than 20 minutes.

The knife-cut noodles are wonderful in this chicken broth flavored with lime juice, fish sauce, and light brown sugar. They’re actually wheat noodles instead of rice and lot thicker than you would normally use in a Thai noodle soup, but these noodles are really good as well. Because they’re so hearty, you almost feel like you’re eating a dumpling soup, without all the work! Adrian and I are both very pleased, especially since we could put together a healthy, homemade soup when it was a little hard to stand up. 

Whether or not this chicken soup will help to hasten this cold or not, it sure feels like it will, and that’s all that matters to us right now!

Thai-Infused Chicken Noodle Soup
 

Time: 20 Minutes
Serves 6

Ingredients
3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Taiwanese sliced noodles (Guan Miao), about 200 grams
1.5 lb boneless skinless chicken breast, thinly sliced
1 tbsp fresh ginger, minced
3 cloves garlic, finely chopped
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp chili garlic sauce
Zest and juice of 2 limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

Directions
In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 2-3 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, garlic, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and chili garlic sauce to the broth and simmer on medium heat for 5 minutes. 

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro.