Month: June 2018

“Hot and cold, sweet and sour, soft and crunchy: contrasts are what drives the imagination of chefs and home cooks alike. We have hot, pan seared fish with cool, spicy noodles, and fresh broccolini in this week’s offering. At the restaurant we enjoy playing around with contrasting flavors and techniques, and the same goes for when we are in our home kitchen. This dish in particular embodies our appreciation for these contrasts. We hope you enjoy the contradictions contained in the spicy noodle portion! This recipe will serve two with a few noodles leftover for lunch the next day.” – Joe

1. Flounder
   • 4 ounces Flouder per person
   • 1 tablespoon Salt
   • 1 tablespoon Balsamic Vinegar
   • 1 teaspoon Pepper
   • 1 teaspoon Smoke Paprika
2. Noodles
   • 1 bundle Soba Noodles
   • 1 medium Shallot – sliced
   • 3 cloves of Garlic – minced
   • 0.5 cup Bell Pepper – sliced
   • 1 tablespoon Ginger – minced
   • 2 Baby Squash – sliced
   • 8 medium Shiitake Mushrooms with stems removed – sliced
   • 1 tablespoon Sriracha
   • 1 tablespoon Lime Juice
3. Broccolini
   • 1 bunch Broccolini
   • 1 medium Shallot – sliced

Directions

1. Season the flounder with the salt, pepper and smoked paprike and set aside.
2. Bring a pot of salted water to a boil and cook the soba noodles until soft or for about 5 minutes.
3. Drain the noodles, toss with olive oil, and allow to cool in the refrigerator.
4. Sauté the shallot, garlic, and ginger in a skillet over medium heat, until soft and translucent.
5. Add the mushrooms, squash, and peppers to the skillet.
6. Turn the heat to medium-high and continue to cook until the squash is soft and tender.
7. Add the vegetable mixture to the noodles in the refrigerator.
8. Once cooled, season the noodle mix with the Sriracha, lime juice, salt, and pepper, and set aside.
9. Sauté the shallot for the broccolini in a skillet over medium heat for about one minute. Add the broccolini and slightly roast.
10. Add a splash of water. Cover and continue to cook until tender. Season with salt and pepper.
11. In a third and final skillet, heat a tablespoon of olive oil over medium-high heat.
12. Once hot, gently lay the flounder down and cook on one side for two minutes. Flip and repeat.
13. Plate and enjoy.

“Last summer, Joe and I made the conscious decision to change the way we eat. We were plateauing with our respective weight and could not figure out what we were doing wrong. Our trainer told us if we wanted to see results, we need to change the way we eat. We adopted a lifestyle change. My goal was to come up with healthy dinners that taste amazing. So amazing, in fact, that you don’t miss the unhealthy things.

I developed a recipe so fantastic that you will not miss the ground beef! I love the extra veggies in it. I recommend adding a good handful of kale to this recipe. I really believe you can add kale to any dish and it will make it ten times better!” – Andi

Ingredients

• 1 Onion – small diced
• 1/2 Red Pepper – small diced
• 1/2 Green Pepper – small diced
• 1 Yellow Squash – small diced
• 2 cloves of Garlic – sliced
• 1 pound of Ground Chicken
• 2 cans of Diced Tomatoes
• 2 tablespoons of Chili Powder
• 1 teaspoon of Cumin
• Salt and pepper to taste

1. Put a pot onto medium heat.
2. Add about a tablespoon of vegetable oil to the pan.
3. When the pan is warm, add in your onions.
4. Cook the onions until translucent, or about five minutes.
5. Add in the garlic and peppers.
6. Cook until translucent, or about about minutes.
7. Add in the squash to the pan.
8. Cook for another five minutes.
9. Now turn the pan on high heat.
10. Add in the ground chicken.
11. Season with salt, pepper, cumin, and chili pepper.
12. Cook the chicken all the way through, or for about eight minutes.
13. Add in the diced tomatoes and cover the pot with a lid.
14. Turn down the stove to low and let simmer for about one and a half hours. The longer your cook your chili, the better flavors you create.
15. After the chili has simmered for 1 1/2 hours, add in a touch of salt and pepper.
16. Ladle into a bowl and top it with cheddar!

“Whenever I take Andi back home to Vermont, we have a bucket list to complete: Visit the Ben and Jerry’s Factory, have a spinach and bacon pizza from Positive Pie in Montpelier (our first date), enjoy a Long Trail Brewery Blackberry Wheat, and have my stepmother’s spaghetti and meatballs. Her near-baseball size meatballs are a desired staple for any family get together or potluck, but it is a recipe that she refuses to give up. I can still hear her scolding my father as he attempts to steal one before us kids are allowed make our plates. I’ve taken inspiration from the taste of those delectable morsels of meat and lightened it up a bit by replacing ground beef and veal with ground turkey and turkey sausage. This will easily make four servings. For a wine pairing we went with a deep, full bodied Rioja, but a Cabernet Sauvignon or rich Margot would also be nice!” – Joe

• 1 pound of Ground Turkey
• 1 pound of Turkey Sausage
• 2 whole Eggs
• 2 medium Shallots – minced
• 3 cloves of Garlic – minced
• 2 Tablespoon Salt
• 1 Teaspoon Pepper
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• 1 Teaspoon Slap ya Momma Chili Powder
• 1 Teaspoon Smoked Paprika
• 1 Jar of Organic Tomato Sauce (We use Bertolli’s Organic Tomato Sauce.)
• 1 quarter Bag of Whole Wheat Spaghetti

1. Combine everything for the meatballs in a large bowl and mix well.
2. Heat up a sauté pan (use one that has an accompanying lid).
3. Pre-heat your oven to 350*f.
4. Add 2 tablespoons of olive oil to the pan and heat on medium high.
5. Form the meatballs into a slightly large golf ball size and place in the sauté pan to brown.
6. Get a nice brown on three side of the meatball, rotating with a large spoon.
7. Once the meatballs are seared, pour in the sauce, and bring to a simmer.
8. Cover the pan and place in the oven.
9. Cook for 25 minutes.
10. While the meatballs are in the oven, cook spaghetti noodles in a medium sized sauce pot in salted water, per the brand instructions.
11. Drain the pasta and toss with olive oil.
12. Combine pasta and meatballs.