Western Bison Burger w/ Grilled Fennel and Spiced Ketchup

Serves 4

Ingredients

  • 1/2 cup ketchup
  • 4 teaspoons red wine vinegar
  • 1 large garlic clove, minced
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons fresh basil, chopped
  • 1 pound ground grass-fed bison
  • 1 fennel bulb, sliced
  • 4 hamburger buns, wheat, white, or seeded
  • optional toppings: romaine lettuce, cheese (pepper jack or cheddar), avocado, pickles, tomato, onion (raw or cooked)

Instructions

  1. Spray the grill rack with nonstick spray. Preheat the grill to medium-high.
  2. Meanwhile, make the spiced ketchup. In a small saucepan, combine ketchup, vinegar, garlic, and pepper flakes in a small saucepan; bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Take the sauce off the heat and stir in the basil.
  3. Shape the bison meat into 4 (1/2 inch thick) patties.
  4. Place fennel on grill rack and grill, turning occasionally until lightly charred and tender, about 8 minutes. Transfer to a plate. Place patties on grill rack and grill 4 minutes. Grill about another 4 minutes or until the internal temperature reaches 160F.
  5. Remove burgers from grill to a clean plate. Place buns cut side down on grill rack and grill until lightly toasted (1 minute).
  6. Place bottoms of buns on 4 plates. Top each with the burger, fennel, spiced ketchup, and any additional toppings, finishing with the top bun.

Calories Per Serving: 324 Cal

*Any nutritional information provided is an estimate. The accuracy for any nutritional information on this website is not guaranteed.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in the Weight Watchers: Family Meals book.

Roasted Vegetable Curry

Serves 8 (1 1/2 cup each)

Ingredients

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground turmeric
  • 1 teaspoon Kosher salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon cayenne pepper
  • 1 small head cauliflower, cut into small florets (about 6 cups)
  • 2 tablespoons olive oil, divided
  • 1 large onion, chopped
  • 1 cup carrot, diced
  • 3 large garlic cloves, minced
  • 1 1/2 teaspoon ginger, peeled and grated
  • 1 red chili pepper, seeded and minced
  • 14 ounce can tomato sauce
  • 32 ounces low-sodium vegetable broth
  • 3 cups russet potatoes, peeled and diced (1/2 inch)
  • 3 cups sweet potatoes, peeled and diced (1/2 inch)
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 14 ounce can coconut milk
  • toppings: cilantro, salted pepitas, Greek yogurt

Instructions

  1. Preheat the oven to 450F degrees.
  2. Combine spiced through cayenne pepper in a small bowl. Toss cauliflower with 1 tablespoon oil in a large bowl, sprinkle with 1 tablespoon of spiced mixture and toss until well coated.
  3. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15-20 minutes. Set aside.
  4. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown (3-4 minutes). Reduce heat to medium and continue cooking, stirring often, until the onion is translucent. Add garlic, ginger, chile and the remaining spice mixture. Stir and cook for an additional minute.
  5. Stir in tomato sauce, scraping up any browned bits, and simmer for 1 minute. Add broth, potatoes, sweet potatoes, lime zet and juice. Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially covered and stirring occasionally, until the vegetables are tender, 35-40 minutes.
  6. Stir in coconut milk and the roasted cauliflower. Return to a simmer to heat through. Option to serve garnished with cilantro and chiles.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began in Eating Well: Soups (pp. 49).

Hearty Beef Stew

Serves 6

Ingredients

  • 1.5-2 pounds lean chuck beef, sliced into cubes
  • 1/4 cup flour
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup red wine
  • 3 stalks celery, sliced
  • 3 large carrots, sliced
  • 2 medium potatoes, washed and sliced into cubes
  • 1/2 cup roasted red pepper
  • 1 medium yellow onion, diced
  • 2 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 2 1/2 cups beef broth
  • 1 bay leaf
  • 1/2 cup frozen peas
  • optional: chopped parsley

Instructions

  1. Coat the beef with flour in a medium sized bowl or Ziplock bag. Let sit for 5-10 minutes.
  2. In a large skillet, heat oil over medium heat. In batches (making sure not to overcrowd the pan) sear the floured beef on all sides, transferring done pieces to a 6-quart slow cooker.
  3. Using the same skillet, deglaze the pan with red wine. Allow the wine to cook off for a few minutes, scraping up any brown bits on the bottom of the pan.
  4. Add ingredients celery through beef broth to the slow cooker.
  5. Top with the deglazed wine and bay leaf.
  6. Cover and cook on low for 8 to 10 hours, or when beef is very tender.
  7. Remove bay leaf and add frozen peas 20 minutes before serving. Option to top with chopped parsley, enjoy!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Korean Beef Tacos

Serves 6

Ingredients

Ingredients
  • 2 tablespoons brown sugar
  • 2 tablespoons reduced sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon ground ginger
  • 2 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 8 ounces ground beef
Sriracha Mayo
  • 1/4 cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons lime juice
Tacos and Toppings
  • 12 mini flour tortillas
  • 1 cup kimchi
  • 1/4 cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped
  • 1/4 teaspoon sesame seeds

Instructions

  1. In a small bowl, whisk together brown sugar, soy sauce, sesame oil, red pepper flakes and ginger.
  2. Heat the vegetable oil in a large skillet over medium high heat. Add garlic and cook, stirring continuously until fragrant (about 1 minute). Add ground beef and cook until browned. Drain any fat from the skillet.
  3. Stir in soy sauce mixture until well combined, allowing to simmer 3 minutes.
  4. To make the Sriracha mayonnaise, whisk all ingredients in a small bowl and set aside.
  5. To assemble tacos, serve the ground beef mixture in warmed tortillas, topped with kimchi, red onion, cilantro, sesame seeds, and Sriracha mayo.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Brussels Sprout and Prosciutto Salad w/ Candied Walnuts

Serves 6

Ingredients

Ingredients
  • 3 ounces thinly sliced prosciutto
  • 1 head kale, shredded
  • 4 cups brussels sprouts, shredded
  • 1 cup dried cranberries
  • 1 cup shredded manchego cheese
  • 1 avocado, diced
  • 3 tablespoons salted butter
  • 1/2 cup raw walnuts, chopped
Balsamic Dressing
  • 1/3 cup extra virgin olive oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon apple butter
  • 1 tablespoon fresh thyme leaves
  • 2 teaspoons orange zest
  • kosher salt and black pepper

Instructions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, arrange the prosciutto in a single layer. Bake for 10-15 minutes or until crisp. Watch closely.
  3. In a large salad bowl, combine the kale and brussels sprouts. Season with salt, pepper, and red pepper flakes.
  4. To make the dressing, use a food processor to blend all of the ingredients. Pour the dressing over the salad and toss to coat.
  5. Add the dried cranberries and cheese.
  6. Melt together the butter and walnuts over medium heat. Cook until the nuts are toasted, and the butter has begun to brown. Season with salt, and then pour the warm nuts over the salad.
  7. Top with avocado and prosciutto. Serve immediately or refrigerate.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Creamy Tuscan Chicken Pasta w/ Crispy Prosciutto

Serves 6

Ingredients

  • 1 1/2 pounds thin cut chicken breasts
  • 1/4 cup all-purpose flour
  • 2 tablespoons extra virgin olive oil
  • 3 ounces prosciutto
  • 2 shallots, chopped
  • 2 tablespoons Italian seasoning
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1 teaspoon red pepper flakes
  • 3 cups low sodium chicken broth
  • 3/4 cup heavy cream
  • 1 tablespoon dijon mustard
  • 3 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 1 bunch kale, roughly chopped
  • 16oz Pappardelle noodles
  • fresh basil and grated parmesan (for serving)

Instructions

  1. Season both sides of the chicken with salt, pepper, and Italian seasoning. Place the flour in a shallow bowl and dredge the chicken in the flour.
  2. Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add the prosciutto and cook until crispy all over, about 5 minutes. Remove from the skillet and set on a plate lined with a paper towel.
  3. In the same skillet, add 1 tablespoon olive oil and the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove from the skillet.
  4. Add the shallots and garlic and cook until fragrant, 2 minutes. Stir in the sun-dried tomatoes, Italian seasoning, and a pinch each of red pepper flakes, salt, and pepper. Cook 2 minutes.
  5. Pour in the broth and add the chicken. Partially cover and cook over medium heat for ten minutes.
  6. Meanwhile, heat a pot of salted water to a boil and cook noodles according to package.
  7. After the sauce has been cooking for ten minutes, remove the lid and pour in the cream. Stir in the dijon, lemon juice, parmesan, and kale. Cook until the kale has wilted (about 5 minutes).
  8. Serve the chicken and sauce over noodles and top with crispy prosciutto and fresh basil and freshly grated parmesan.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe began here.

Coconut Curry Ramen

Serves 4

Ingredients

  • 3 tablespoons toasted sesame oil, divided
  • 3.5 oz shiitakes, torn
  • 4 garlic cloves, pressed
  • 1 tablespoon freshly ginger, grated
  • 4 cups chicken or vegetable broth
  • ½ teaspoon ground turmeric
  • ½ brown sugar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1-2 tablespoons Sambal Oelek
  • 2 tablespoons mild red curry paste
  • 15 ounce can unsweetened coconut milk
  • 1 tablespoon lime juice
  • 9 ounces ramen noodles
  • For serving: chili oil, sesame seeds, chives, 4 boiled eggs, cooked and sliced in half
  • Protein Option: If you want to add a protein to this dish, cook it seperately or in the broth while boiling. This dish showcases shrimp that was seared in a pan seperately and added to the dish during serving.

Instructions

  1. Heat 1 tablespoon sesame oil in a large pot over medium. Add shiitakes, and cook until they start to brown. Sprinkle with 1 tablespoon sesame oil, season with salt and pepper, cook until crispy and then remove from pot.
  2. Reduce the heat to low and add 1 tablespoon sesame oil, garlic, and ginger. Cook until fragrant, about 1 minute.
  3. Deglaze the pot with chicken or vegetable broth, stir with a wooden spoon while scraping up the brown bits on the bottom of your pot and bring to a boil.
  4. Meanwhile set 4 eggs into a small pot. Fill the pot with cold water until the eggs are submerged and have an additional inch of water above them. Heat the pot on medium high until the water begins to slightly boil. Immediately turn off the heat, cover, and let the pot sit on the stove for 7 minutes. Drain and run the eggs under cold water. Peel eggs and set aside until ready to serve.
  5. To the broth, add turmeric, brown sugar, soy sauce and fish sauce. Stir in red curry paste and Sambal Oelek. Add coconut milk and squeeze in lime juice.
  6. When the broth starts to boil, add ramen noodles and cook for 2-3 minutes. Option to cook the noodles seperately if you want to keep some for leftovers.
  7. Serve immediately with shiitakes, sesame seeds, chives, chili oil, and eggs. Your choice of protein can also be added to the dish.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. This recipe started here!

El Jefe Grain Bowl

Serves 8

Ingredients

  • 1 red onion, pickled
  • 4 pounds chicken breast
  • 3 sweet potatoes, washed and diced
  • 4 tablespoons olive oil
  • 2 tablespoons kosher salt
  • 2 teaspoons black pepper
  • 16oz kale, washed and chopped
  • 5 ears of corn, husked
  • 4 cups brown rice, prepared
FOR SERVING
  • 30oz canned black beans, rinsed and drained
  • 6oz feta crumbles
  • pita chips, 2 avocados, diced
  • 1 lime, sliced into 8 pieces
  • cilantro lime dressing and chipotle tabasco

Instructions

  1. Make sure to pickle a red onion in advance. Recipe here.
  2. Season your chicken with salt and pepper. Bake chicken
  3. Preheat the oven to 400 degrees. Toss the chicken breasts with olive oil, salt and pepper. Lightly grease a baking dish or pan so the chicken breasts don’t stick. At the same time, toss cubed sweet potatoes in olive oil, salt and pepper in a medium sized bowl. Place sweet potatoes on a baking sheet. Bake sweet potatoes for 25-30 minutes, flipping half way through. Bake chicken breasts for 22-26 minutes or until they reach 165°F. Let the chicken breasts rest for ten minutes before cutting them into 1″ cubes.
  4. Meanwhile, bring a large pot of water to a boil. Once boiling, blanch kale by cooking for 2-3 minutes. Immediately drain the kale and run under cold water to stop the cooking process. Allow kale to continue draining.
  5. Char corn on the cob over a gas stove or on a grill at medium high for 10 minutes, rotating every few minutes to ensure consistent charring. Allow corn to cool and then use a knife to carve the corn off of the cob.
ASSEMBLY

To prepare the grain bowls, in an individual serving bowl, combine brown rice and kale. Top with prepared chicken, sweet potatoes, corn, beans, feta, avocado, cilantro lime dressing and chipotle Tabasco.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors.

Mango Salsa and BBQ Salmon Rice Bowl

Serves 4-6

Ingredients

SALMON
  • 3 cups cooked rice, prepared as directed
  • 2 pounds fresh salmon
  • 2 tablespoons brown sugar
  • 2 teaspoons smoked paprika
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
Mango Avocado Salsa:
  • 2 mangoes, diced
  • 1 avocado, diced
  • 1/4 cup cilantro, minced
  • 1/4 cup red onion, minced
  • minced jalapeño, diced
  • 1 tablespoon honey
  • 1/2 lime, zested and juiced
  • salt to taste
FOR SERVING
  • thinly sliced red onion, shallots or scallions
  • lime wedge
  • chili flakes

Instructions

  1. Prepare rice as directed on packaging.
  2. Meanwhile, in a small bowl, toss mango salsa ingredients until combined. Set aside.
  3. Preheat the oven to 400 degrees F. Line a baking sheet with foil and spray thoroughly with Pam.
  4. Mix the spices and the olive oil to make a paste. Place the salmon skin side down on the baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 9-13 minutes depending on the thickness of your salmon and your desired doneness.
  5. Optional: to crisp up the top of the salmon, turn the oven on broil for about 2 minutes until marinade begins to bubble. Keep a close eye on the salmon to avoid burning.
  6. To serve, layer rice, salmon, and mango avocado salsa. Serve with additional toppings and a slice of lime.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

Halloween Menu

Finding Halloween dishes that are not only delicious, but kid-friendly was a challenge for me during the planning for my son’s first birthday. He was born on October 23rd, and I’m assuming every year that birthday plans will include something surrounding fall or Halloween. This year I decided to do a “Monster Smash”, with the consideration that most first birthday parties include a smash cake.

A monster themed cake and cupcakes was not that difficult to find, but kid-friendly foods that I could pull off myself, was a bit more challenging. So, after hours of planning and executing (a pretty awesome party), I decided to write this post in the hopes that others would benefit from it.

I also included a few dishes I put together the week of Halloween that might be tasty to include in your next 31st get together or family meal, enjoy!

Spooky Spiderweb Seven Layer Dip

A spooktacular dish to have at your next Halloween bash. Easy to throw together and delicious. Unfortunately there wasn’t any left because it was so darn yummy. Happy Halloween! Recipe here.

Wrapped Up Mummy Dogs

Wow these went quick at my last get together. Easy, delicious, quick, and kid-friendly! A perfect appetizer or pairing for a main dish during an October get together. Let us know how it goes. Recipe here.

Mummy Cupcakes

Cute and delicious! Dark chocolate cupcakes with a cherry compote filling and almond buttercream! Recipe here.

Monster Mac and Cheese

This recipe is simple, yes… but it just makes sense. Kids love mac and cheese! This recipe is easy and my suggestion is to make one box per 4-6 guests depending on whether it is a main dish to fill people up or if it is more like a side. If you want to save yourself some time and prep ahead, make this dish and put it into a crockpot on warm until guests arrive. Recipe here.

Halloween Candy Nachos

What to do with all that leftover Halloween candy, make dessert nachos! A good mix of sweet and salty in a fix. Recipe here.