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Sunday, July 29

6:00 pm EST

 

 

Monday, July 30

6:00 pm EST

7:00 pm EST

 

Shitake Mushroom, Kale Ramen Bowl
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Servings
Ingredients
  • 2 green onions sliced (or more if desired)
  • 2 cups Shitake mushrooms sliced
  • 3 cups Lacinato kale leaves sliced
  • 4 eggs soft boiled
  • 1.5 teaspoons ginger powder
  • 2 teaspoons chili garlic sauce
  • 6 cups vegetable broth (low sodium if needed)
  • 3 packs ramen noodles
  • Salt and Pepper (to taste)
  • splash low sodium soy sauce or liquid aminos
  • Optional: sriracha for topping ramen
  • Optional: sesame seeds for topping ramen
Servings
Ingredients
  • 2 green onions sliced (or more if desired)
  • 2 cups Shitake mushrooms sliced
  • 3 cups Lacinato kale leaves sliced
  • 4 eggs soft boiled
  • 1.5 teaspoons ginger powder
  • 2 teaspoons chili garlic sauce
  • 6 cups vegetable broth (low sodium if needed)
  • 3 packs ramen noodles
  • Salt and Pepper (to taste)
  • splash low sodium soy sauce or liquid aminos
  • Optional: sriracha for topping ramen
  • Optional: sesame seeds for topping ramen
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Instructions
  1. In a dutch oven pot over medium high heat add olive oil. Once the oil is hot, add green onions, kale and mushrooms. Sauté until they just start to soften.
  2. Add in ginger, salt, pepper and chili garlic sauce. Quickly stir to combine and pour in vegetable stock.
  3. Bring the mixture to a boil and add in ramen noodles. Break up noodles and once they are cooked.
  4. Bring water to a boil in a small saucepan. Add eggs, let them boil for 5 minutes. In the meantime, prepare an ice bath in a bowl. Remove the eggs after 5 minutes and add them to the ice water bath for about 1 minute to cool. Take them out of the ice water bath and set aside.
  5. Add a splash of soy sauce or liquid aminos to the ramen, stir and remove from the heat. Pour into individual bowls. Lightly crack and roll the eggs on a flat surface, peel, slice in half and place on top of your ramen. Drizzle with sriracha and top with sesame seeds. Enjoy!
Recipe Notes

Recipe by Kathleen Oswalt.

Tacos Three Ways!
The proteins are the star of the show here tonight: beef bulgolgi, scrambled egg bulgolgi, and turmeric scrambled tofu - a taco to please the vegan and meat eater alike.
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Servings
Servings
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Recipe Notes

Recipes to be posted after the show.

Tuesday, July 31

 

8:00 pm EST

Frozen Peanut Butter Cups
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Cook Time 25 minutes
Servings
servings
Ingredients
  • 6 ounces unsweetened coconut milk (1/2 a can)
  • 5 tablespoons maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons peanut butter (no sugar added)
  • Dash of salt
  • 8 Cupcake tin with tin liners
Cook Time 25 minutes
Servings
servings
Ingredients
  • 6 ounces unsweetened coconut milk (1/2 a can)
  • 5 tablespoons maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons peanut butter (no sugar added)
  • Dash of salt
  • 8 Cupcake tin with tin liners
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Instructions
  1. Blend together coconut milk, maple syrup, salt and cocoa powder until well incorporated.
  2. Pour about 2-3 tsp of chocolate mix into the bottoms of 8 tin wells. You just need enough to form the base of the peanut butter cup.
  3. Freeze for about 15 minutes. Remove from freezer and add 1/2 TBS peanut butter atop each chocolate base. If the peanut butter is too thick to work with, you could heat some in the microwave for about 10 secs, just enough to make it more pliable.
  4. Pour the remaining chocolate mix on top of the peanut butter to completely cover. Freeze again.
  5. They should be ready in 20 minutes. Keep in freezer until ready to eat!
Recipe Notes

Recipe by Ashley Thomas.

Wednesday, August 1

 

7:00 pm EST

Pancetta & Kimchi Fried Rice with Asparagus, Mushrooms & Snap Peas
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 1 cup diced pancetta or bacon
  • 2 cups shitake mushrooms (or any mushroom) sliced
  • 2 scallions thinly sliced
  • 3 cups cooked brown rice
  • 1/2 cup sugar snap peas sliced, ends removed
  • 1 bunch asparagus you want 2 cups sliced
  • Salt and Pepper (to taste)
  • 1 cup kimchi
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 1 cup diced pancetta or bacon
  • 2 cups shitake mushrooms (or any mushroom) sliced
  • 2 scallions thinly sliced
  • 3 cups cooked brown rice
  • 1/2 cup sugar snap peas sliced, ends removed
  • 1 bunch asparagus you want 2 cups sliced
  • Salt and Pepper (to taste)
  • 1 cup kimchi
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Instructions
  1. Heat a large skillet over medium heat. Add pancetta or bacon and saute until crisp, about 3 minutes.
  2. Add 1 teaspoon of sesame oil and mushrooms and saute until lightly brown, about 3 minutes. Stir in the scallions and cook until soft. Transfer bacon and veggies to a plate, leaving the fat behind in the pan.
  3. Increase pan to high and add the leftover rice. Saute until edges become brown, about 4 minutes. Fold in peas, asparagus and reserved bacon-veggie mixture, and cook until peas and asparagus are al dente.
  4. Remove from pan and season with kimchi; toss all the rice with kimchi so that it's mixed in, or serve rice with a side of kimchi, allowing people to season with as much or as little kimchi as they like.
Recipe Notes

Recipe by Ashley, adapted from The Wall Street Journal (chef Michael Gallina).

Thursday, August 2

 

6:00 pm EST

Curry Chicken Salad Salad
A lightened up version of traditional chicken salad with an anti-inflammatory boost from the curcumin compound found in curry powder. Wrapping your salad in collard leaves or radicchio adds a nice crunch and freshness and is a great option for those with gluten-intolerance or sensitivities, or for those looking to add some extra veggies in their day.
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Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup plain yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup plain yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
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Instructions
  1. Mix together yogurt, mayo, salt, pepper, curry powder, and lemon juice.
  2. Add raisins and diced apple, celery, and scallion into mayo-yogurt mixture.
  3. Dice up chicken breasts and mix into mayo-yogurt mixture.
  4. Spoon 3/4 cup of chicken salad onto a bed of greens and garnish with cucumber, tomatoes, oil, and vinegar.

7:00 pm EST

Cioppino
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Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
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Instructions
  1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  2. Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  3. Serve cioppino immediately in large soup bowls. Can serve with rice or good bread!
Recipe Notes

Recipe by Olivia Myers.

Sunday, July 29

6:00 pm EST

 

Monday, July 30

 

6:00 pm EST

Shitake Mushroom, Kale Ramen Bowl
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Servings
Ingredients
  • 2 green onions sliced (or more if desired)
  • 2 cups Shitake mushrooms sliced
  • 3 cups Lacinato kale leaves sliced
  • 4 eggs soft boiled
  • 1.5 teaspoons ginger powder
  • 2 teaspoons chili garlic sauce
  • 6 cups vegetable broth (low sodium if needed)
  • 3 packs ramen noodles
  • Salt and Pepper (to taste)
  • splash low sodium soy sauce or liquid aminos
  • Optional: sriracha for topping ramen
  • Optional: sesame seeds for topping ramen
Servings
Ingredients
  • 2 green onions sliced (or more if desired)
  • 2 cups Shitake mushrooms sliced
  • 3 cups Lacinato kale leaves sliced
  • 4 eggs soft boiled
  • 1.5 teaspoons ginger powder
  • 2 teaspoons chili garlic sauce
  • 6 cups vegetable broth (low sodium if needed)
  • 3 packs ramen noodles
  • Salt and Pepper (to taste)
  • splash low sodium soy sauce or liquid aminos
  • Optional: sriracha for topping ramen
  • Optional: sesame seeds for topping ramen
Print Recipe
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Recipe has been added to your Shopping List
Instructions
  1. In a dutch oven pot over medium high heat add olive oil. Once the oil is hot, add green onions, kale and mushrooms. Sauté until they just start to soften.
  2. Add in ginger, salt, pepper and chili garlic sauce. Quickly stir to combine and pour in vegetable stock.
  3. Bring the mixture to a boil and add in ramen noodles. Break up noodles and once they are cooked.
  4. Bring water to a boil in a small saucepan. Add eggs, let them boil for 5 minutes. In the meantime, prepare an ice bath in a bowl. Remove the eggs after 5 minutes and add them to the ice water bath for about 1 minute to cool. Take them out of the ice water bath and set aside.
  5. Add a splash of soy sauce or liquid aminos to the ramen, stir and remove from the heat. Pour into individual bowls. Lightly crack and roll the eggs on a flat surface, peel, slice in half and place on top of your ramen. Drizzle with sriracha and top with sesame seeds. Enjoy!
Recipe Notes

Recipe by Kathleen Oswalt.

7:00 pm EST

Tacos Three Ways!
The proteins are the star of the show here tonight: beef bulgolgi, scrambled egg bulgolgi, and turmeric scrambled tofu - a taco to please the vegan and meat eater alike.
Print Recipe
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Recipe has been added to your Shopping List
Servings
Servings
Print Recipe
Add to Shopping List
Recipe has been added to your Shopping List
Recipe Notes

Recipes to be posted after the show.

Tuesday, July 31

 

8:00 pm EST

Frozen Peanut Butter Cups
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Cook Time 25 minutes
Servings
servings
Ingredients
  • 6 ounces unsweetened coconut milk (1/2 a can)
  • 5 tablespoons maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons peanut butter (no sugar added)
  • Dash of salt
  • 8 Cupcake tin with tin liners
Cook Time 25 minutes
Servings
servings
Ingredients
  • 6 ounces unsweetened coconut milk (1/2 a can)
  • 5 tablespoons maple syrup
  • 1/4 cup unsweetened cocoa powder
  • 4 tablespoons peanut butter (no sugar added)
  • Dash of salt
  • 8 Cupcake tin with tin liners
Print Recipe
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Recipe has been added to your Shopping List
Instructions
  1. Blend together coconut milk, maple syrup, salt and cocoa powder until well incorporated.
  2. Pour about 2-3 tsp of chocolate mix into the bottoms of 8 tin wells. You just need enough to form the base of the peanut butter cup.
  3. Freeze for about 15 minutes. Remove from freezer and add 1/2 TBS peanut butter atop each chocolate base. If the peanut butter is too thick to work with, you could heat some in the microwave for about 10 secs, just enough to make it more pliable.
  4. Pour the remaining chocolate mix on top of the peanut butter to completely cover. Freeze again.
  5. They should be ready in 20 minutes. Keep in freezer until ready to eat!
Recipe Notes

Recipe by Ashley Thomas.

Wednesday, August 1

 

7:00 pm EST

Pancetta & Kimchi Fried Rice with Asparagus, Mushrooms & Snap Peas
Print Recipe
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Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 1 cup diced pancetta or bacon
  • 2 cups shitake mushrooms (or any mushroom) sliced
  • 2 scallions thinly sliced
  • 3 cups cooked brown rice
  • 1/2 cup sugar snap peas sliced, ends removed
  • 1 bunch asparagus you want 2 cups sliced
  • Salt and Pepper (to taste)
  • 1 cup kimchi
Cook Time 30 minutes
Servings
people
Ingredients
  • 1 tablespoon sesame oil
  • 1 cup diced pancetta or bacon
  • 2 cups shitake mushrooms (or any mushroom) sliced
  • 2 scallions thinly sliced
  • 3 cups cooked brown rice
  • 1/2 cup sugar snap peas sliced, ends removed
  • 1 bunch asparagus you want 2 cups sliced
  • Salt and Pepper (to taste)
  • 1 cup kimchi
Print Recipe
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Instructions
  1. Heat a large skillet over medium heat. Add pancetta or bacon and saute until crisp, about 3 minutes.
  2. Add 1 teaspoon of sesame oil and mushrooms and saute until lightly brown, about 3 minutes. Stir in the scallions and cook until soft. Transfer bacon and veggies to a plate, leaving the fat behind in the pan.
  3. Increase pan to high and add the leftover rice. Saute until edges become brown, about 4 minutes. Fold in peas, asparagus and reserved bacon-veggie mixture, and cook until peas and asparagus are al dente.
  4. Remove from pan and season with kimchi; toss all the rice with kimchi so that it's mixed in, or serve rice with a side of kimchi, allowing people to season with as much or as little kimchi as they like.
Recipe Notes

Recipe by Ashley, adapted from The Wall Street Journal (chef Michael Gallina).

Thursday, August 2

 

6:00 pm EST

Curry Chicken Salad Salad
A lightened up version of traditional chicken salad with an anti-inflammatory boost from the curcumin compound found in curry powder. Wrapping your salad in collard leaves or radicchio adds a nice crunch and freshness and is a great option for those with gluten-intolerance or sensitivities, or for those looking to add some extra veggies in their day.
Print Recipe
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Recipe has been added to your Shopping List
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup plain yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
Cook Time 30 minutes
Servings
people
Ingredients
  • 2 roasted skinless boneless chicken breasts
  • 1 Tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon Pepper
  • 1 small apple diced, skin on
  • 1/4 cup raisins
  • 1 celery stalk diced
  • 2 scallion stalks white and green parts diced
  • 1/2 cup plain yogurt unsweetened
  • 1/2 cup mayo
  • 2 lemons juiced
  • 2 Tablespoons curry powder
  • 8 cups mixed greens
  • 1 cucumber chopped
  • 1 pint cherry tomatoes sliced in half
  • oil & vinegar to drizzle
Print Recipe
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Recipe has been added to your Shopping List
Instructions
  1. Mix together yogurt, mayo, salt, pepper, curry powder, and lemon juice.
  2. Add raisins and diced apple, celery, and scallion into mayo-yogurt mixture.
  3. Dice up chicken breasts and mix into mayo-yogurt mixture.
  4. Spoon 3/4 cup of chicken salad onto a bed of greens and garnish with cucumber, tomatoes, oil, and vinegar.

7:00 pm EST

Cioppino
Print Recipe
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Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
Cook Time 45 minutes
Servings
people
Ingredients
  • 4 cloves garlic minced
  • 2 medium onions finely chopped
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon red chili flakes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup olive oil
  • 1 bell pepper large dice
  • 2 tablespoons tomato paste
  • 1 1/2 cups dry red wine
  • 6 medium tomatoes chopped reserving all liquid OR 1 (32-ounce) can whole plum tomatoes, drained, reserving juice, and chopped
  • 1 cup bottled clam juice *If you do not want to use clam juice replace with broth
  • 1 cup chicken or vegetable broth
  • 1 1/2 pounds littleneck clams scrubbed
  • 1 pound white fish like halibut or snapper cut into 1 ½chunks
  • 1 pound large shrimp shelled and deveined, 16 to 20
  • 3/4 pound sea scallops abductor muscle removed if necessary
  • 1/4 cup parsley fresh, finely chopped
  • 3 tablespoons basil fresh, chopped
Print Recipe
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Recipe has been added to your Shopping List
Instructions
  1. Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.
  2. Add clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.
  3. Serve cioppino immediately in large soup bowls. Can serve with rice or good bread!
Recipe Notes

Recipe by Olivia Myers.