Roasted Salmon with Corn and Salt for Life Herbed Butter [Sponsored]

This Roasted Salmon with Corn and Salt for Life Herbed butter is so good it’s ridiculous! 
I made the tastiest herbed butter with Salt for Life’s Sea Salt and Potassium Salt Blend and I was so impressed with its ability to enhance flavors in cooking. You have to pick some of this stuff up and try out this recipe. Your health will thank you!
Salt for life is a unique salt alternative because it’s actually made of salt. It just has 75% less sodium vs. regular salt and replaces the sodium with potassium, which can reduce your risk for heart disease! This makes it taste and look just like regular salt, but it’s a whole lot healthier for you. 
If you think you don’t need less salt in your diet, think again! 90% of Americans consume more salt than recommended, which increases your risk for cardiovascular disease. That’s why I have a solution for you - Nutek’s Practice Safe Salt campaign! 
Check out their interactive website, Practice Safe Salt, which offers fun quizzes and videos aiming to increase your knowledge about the health effects of sodium and how to eat less of it in your diet! Then make this recipe and get ready to be wowed! 

Roasted Salmon with Corn and Salt for Life Herbed Butter

Time: 45 Minutes
Serves 4-6

6 tbsp unsalted butter
1 tbsp ground cumin
3/4 tsp ground red pepper
1 clove garlic, roughly chopped
1/4 cup fresh herbs, chopped, such as chives, thyme, sage, rosemary, and fresh fennel pollen
2.5 tsp Salt for Life
4 ears medium ears corn, husked
1 medium zucchini, sliced
1 meyer lemon, sliced
2 large spring onions, quartered
4 (8 oz) salmon fillets
Freshly ground black pepper

Preheat oven to 450F.

In a food processor, add butter, cumin, ground red pepper, garlic, herbs, and Salt for Life. Pulse until blended. 

Lay out corn, zucchini, lemon slices, and spring onions on a foil-lined baking sheet in a single layer. Brush vegetables lightly with compound butter. 

Add salmon fillets to a separate foil-lined baking sheet and brush with compound butter to lightly coat. Season salmon and vegetables to taste with freshly ground black pepper.

Transfer vegetables to the oven and roast for 20 minutes. Add salmon to the oven and roast until the internal temperature reaches 145F, about 12-15 minutes.  Remove salmon from heat and keep warm. 

Broil the vegetables for the last 5-10 minutes of cooking, until browned and lightly crisp around the edges.

Serve salmon on plates topped with a dollop of compound butter. Garnish with roasted vegetables. Enjoy!



Creamy Vegan Mac 'n Cheese [Sponsored]

This Mac 'n Cheese from Purple Carrot is so creamy and delicious, you wouldn't even know that it's vegan. You'll love it!

I'll admit, I was a little skeptical when I saw the recipe in my dinner kit. Vegan parmesan cheese, almond milk, and vegan butter? How could they possibly make for an authentic Mac?

But an authentic Mac these ingredients did make! The dish came together so well in the end that I actually imagined a mad scientist cooking up a storm in the kitchen at Purple Carrot to conceptualize the recipe. Beakers, test tubes, and lab fires, oh my!

This little cooking fantasy was really more about the food being absolutely delicious than being surprised it was vegan because it doesn't take a rocket scientist to make plant-based meals taste great!

Plus, working plant-based meals into your diet is probably one of the best ways to improve your health and well-being because it makes it so easy to fuel your body with additional vitamins, minerals, and antioxidants that will keep your body healthy in the long-term! This is why my meal planning to incorporates meat-free dinners at least a couple times per week, and yours should too!

Long story short, Purple Carrot offers 100% plant-based meals that are absolutely scrumptious. By ordering their meal kit, you'll get your weekly dose of plant-based meal while pleasing your palate at the same time! Use the code Diet30 to receive $30 off of your first order!

Creamy Vegan Mac 'n Cheese

Time: 35 Minutes
Serves 3
Adapted from Purple Carrot's Creamy Mac 'n Cheese

6 oz pipette pasta
4 garlic cloves, minced
2 tbsp arrowroot starch
8 oz almond milk
1 lemon, halved
1 packet dijon mustard
5 tbsp nutritional yeast
3 tbsp vegan parmesan cheese
1 tbsp vegan butter
½ cup panko breadcrumbs
2 tbsp green chiles
8 oz broccoli florets
2 tbsp olive oil
Kosher salt and freshly ground black pepper

Place a large pot of salted water over high heat. Once boiling, add the pipette pasta, stir, and cook until tender, about 8 minutes. Drain but do not rinse.

Place a large nonstick skillet over medium-high heat with 1 tbsp olive oil. Set aside 1 tsp of the garlic. Once hot, add the remaining minced garlic and cook until slightly toasted, about 1 to 2 minutes. Add the arrowroot starch and whisk continuously for 1 minute longer.

Slowly whisk the almond milk into the large skillet and cook for another 2 minutes, stirring frequently. It’s okay if this mixture is lumpy. Carefully transfer the sauce to a blender. Add lemon juice, dijon mustard, nutritional yeast, and vegan parmesan to the blender and season with salt and pepper. Blend, taste, and adjust seasoning with salt if necessary.

Set oven to broil on high. Melt the vegan butter in a microwave or small skillet. In a small bowl, combine the melted butter, panko breadcrumbs, and a pinch of salt.

Return the cheese sauce to the large skillet and place over medium-low heat. Add as much or as little of the green chiles as you’d like to the sauce. Bring sauce to a simmer and stir in cooked pasta. Transfer mac n’ cheese to a 8x8 baking dish and top with buttery breadcrumbs. Broil until golden brown, about 3 to 5 minutes.

Rinse the large nonstick skillet and place over medium-high heat with 1 tbsp olive oil. Once hot, add the broccoli florets and remaining garlic. Cook until garlic is fragrant, about 1 minute. Add 2 tbsp water to create steam and cover. Cook until broccoli is just tender, about 4 to 5 minutes. Scoop servings of creamy mac n’ cheese onto large plates. Serve with garlic broccoli. Dig in!



Rotisserie Chicken Salad with Avocado and Honey Mustard Vinaigrette

There's nothing like a Rotisserie Chicken Salad. You get all the benefits of cooking up a whole chicken without actually having to do any of the work!

Case in point: this easy chicken salad recipe! It's so good, I could eat at least some variation of it at least once a week.

Who doesn't love rotisserie chicken anyway?! It's one of the most tempting buys at the grocery store. Between the amazing aroma, the lighting on the bird, and the crispiness of the skin, you know you have to buy it, but what will you do with it? Make this salad of course!

This salad is also easy to make in the outdoors. Check out my step-by-step images on Alite's Outdoor 101 recipe page: Roasted Chicken and Avocado Salad.

Pro tip: warm up the chicken and dressing before serving it over the salad. You'll recapture all those incredible aromas from the rotisserie section of your grocery store! Warmed salads always hit the spot anyway.

Roasted Chicken and Avocado Salad with Honey Mustard Vinaigrette

Time: 10 Minutes
Serves 4

1 head butter lettuce leaves, gently torn
1 small head of radicchio leaves, gently torn
1/2 cup packed mint leaves, stemmed
1 small cucumber or 1/2 large cucumber, thinly sliced
1/3 cup toasted pumpkin seeds
4 oz sharp feta or blue cheese, crumbled
3/4 cup honey mustard vinaigrette, divided
2 cups rotisserie chicken, shredded
1 avocado, peeled, thinly sliced
Kosher salt and freshly ground black pepper

In a large mixing bowl, toss salad greens with mint, cucumber, pumpkin seeds, crumbled cheese, and ½ cup honey-mustard vinaigrette. Divide salad between shallow bowls or plates and top with shredded chicken, avocado, and additional salad dressing if desired. Season with salt and pepper to taste, and enjoy immediately!



Garden Vegetable Pizza Party!

I'd say I'm surprised that I haven't made pizza for you yet, but I'm not. And no, it's not because I'm some picky dietitian who thinks pizza is inherently unhealthy!

Pizza can have a lot of healthy attributes, like calcium from the cheese as well as various antioxidants if you add vegetables! Add a little lean protein and you have yourself a pretty balanced meal. Even more so if you make the pizza yourself to control the saltiness of the cheese and the quality of your ingredients. Most RDs I know crave pizza as much as anyone I know!

So yes, I DO crave pizza! A lot. But my reasoning for not sharing my favorite pizza recipe with you is because I'm stubborn. I have wanted to share my pizza dough recipe that I adapted from Jeff Varasano's famous New York Pizza for so long! But I haven't had time/focus to revive my sourdough starter. I think it's still alive anyway. Time will tell!

Until I revitalize my starter, you will have to make due with recipes using store-bought pizza dough! Just find some that's high quality and hits the spot, and you're good to go.

As for this recipe, it's deliciously flexible! I named it Garden Vegetable Pizza Party because you can literally take any edible ingredient growing in your garden (or seasonal produce from your farmers market), throw it on top of some grated fontina, and cook up an incredibly delicious pizza! If you have friends over for dinner who have specific pizza preferences, it's easy to meet them by just throwing whatever you want on their side of the pie. Sounds exciting for a summer dinner party, right?

Surprisingly, we don't have all of this produce growing in our garden right now! Our tomatoes are a little slow this season, but are about to explode (!) and we've only ever grown mushrooms from a Far West Fungi mushroom kit once. Even so, we used our own hot peppers, and hey, at some point, we could use the barley we're growing right now!

Okay, I might be nerding out too much now. So go ahead and enjoy this recipe. It's too much fun!

Garden Vegetable Pizza Party!

Time: 40 Minutes
Serves 4

2 (12 oz) pizza dough balls
12 oz fontina cheese, grated
1 roma tomato, thinly sliced
1 lb cremini mushrooms, thinly sliced
1 spring onion, thinly sliced
3 small jalapeno peppers, sliced
4-6 birdseye chilies, chopped (optional)    

Preheat oven and pizza stone (if using) to 500F. 

Bring dough to room temperature by allowing to sit out for about 30 minutes, being careful to not let the dough over-rise.

On a floured surface, lightly dredge dough in flour. Gently stretch the dough out a little at a time, waiting about 10-15 seconds between each stretch. Form a crust around the rim of the dough if desired.

Lightly flour a pizza peel and carefully transfer dough. Quickly add the fontina, tomatoes, mushrooms, spring onions, and peppers. Season with salt and pepper to taste and transfer the dough to the pizza stone. Bake for 8-10 minutes, until the cheese has melted and the crust is golden brown in spots.

Transfer the pizza to a grill rack to cool. Drizzle pizza with olive oil, cut into slices, and serve immediately!  

If you enjoyed this recipe, you will love my recipes for Pierogies with Fried Sage and Butternut SquashFettuccine with Guanciale, and Surf & Turf Spaghetti!



Chicken Tikka Masala Tacos with Cilantro Chutney

Ladies and gentlemen, I have made for you some seriously delicious tacos! I wish I made enough to ship out tacos via FedEx to each and every one of you, but alas, you will just have to make some yourselves!

I made these tacos with the spice kit of a very lovely blogger, Sonia Soni from Life is a Recipe, who I met on Instagram. She shipped out the spice kit for me to play with and this is what I came up with - absolute yummimess!

Imagine your favorite chicken tikka masala flavors (thanks Sonia!) over warmed tortillas with the best cilantro chutney and pickled red onions you've ever tasted. Yep, that's what this recipe has to offer. 

So who's going to make this one for Taco Tuesday?!

Chicken Tikka Masala Tacos with Cilantro Chutney

Hands-on Time: 35 Minutes
Total Time: 1 Hour, 35 Minutes

Serves: 4-6

Adapted from Sonia Soni’s recipe for Chicken Tikka Masala

1 cup whole Greek Yogurt
1 tbsp lemon juice
Kosher salt and freshly ground black pepper
2 tbsp Life is Recipe's Tikka Masala Kit Part 1
2.5 lb boneless skinless chicken thighs
5-10 birdseye chilies, chopped (optional)
1/2 cup apple cider vinegar
1 tbsp sugar
1 tsp salt
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tbsp ginger, minced
1 tbsp olive oil
4 cloves garlic, minced
2 medium serrano peppers, finely chopped
3 roma tomatoes, chopped
2 tbsp Life is a Recipe's Tikka Masala Kit Part 2
1/2 cup heavy whipping cream

3/4 cup green onions, roughly chopped
2 serrano peppers, roughly chopped
2 tbsp ginger, peeled, roughly chopped
2 cloves garlic
1 small bunch cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil

To Serve
8-12 corn & wheat blended tortillas
1/3 cup Greek yogurt
1/3 cup green onions, chopped
1/3 cup cilantro, Chopped
1 lime, cut into wedges

In a large bowl, combine yogurt, lemon juice, 1 tsp salt, and 2 tbsp of Tikka Masala Part 1. Stir in chicken and birdseye chilies if using. Cover with plastic wrap and marinate for one hour. 

Preheat oven to 350F. Add chicken and marinade to a foil lined baking sheet and bake for 20-25 minutes, until the chicken is cooked through. Remove from heat and cut into 3/4-inch pieces. Keep warm.

Meanwhile, bring apple cider vinegar, sugar, and 1 tsp salt to a boil in a medium saucepan over over medium-high heat, stirring until the sugar and salt dissolve. Stir in red onions and remove to heat. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes.

In a large skillet or Dutch oven, heat olive oil over medium heat. Add garlic, ginger, and serranos and stir until fragrant, about 30 seconds. Stir in tomatoes and cook for 5 minutes, until softened. Stir in Tikka Masala Part 2, heavy whipping cream, and baked chicken, and simmer, uncovered, for for 10 minutes, until the sauce has thickened and the flavors are well combined. Season with salt and pepper to taste and remove from heat.

Add all of the chutney ingredients to a blender and blend until smooth.

Warm the tortillas in a microwave covered with a wet paper towel or in a pre-heated oven covered with foil until warmed through.

Serve tortillas on plates and top with chicken tikka masala mixture. Garnish with chutney, yogurt, pickled red onions, green onions, and cilantro. Squeeze over lime wedges and serve immediately!

If you loved this recipe, you will love my recipes for Mushroom Tacos with Fried EggsSpicy Chicken Tacos, and Potato, Chorizo, and Green Chili Tacos!



Sweet Peach Smoothie with Numo Bone Broth [Sponsored]

Are you hooked on Numo Bone Broth yet?! If not, you should be because it’s not only healthy, but it’s more versatile than you think.

One great way to use Numo Bone Broth in summer is to add it to your smoothie. Yep, you heard that right! The pairing of fruit and honey with a little bit of bone broth is not only delicious, but it also adds collagen, amino acids, and minerals that are keep you skin, joints, and gut healthy!

The next time you have a little bone broth leftover from dinner night, be sure to use up the remainder in a smoothie! Or better yet, why not just order an extra Numo Bone Broth Kit and make a big batch this summer, freezing the broth in individual 1 or 2 cup vacuum sealed bags?

There’s no better way to get in your fruit and bone broth at the same time!

Sweet Peach Smoothie with Numo Bone Broth

Time: 5 Minutes
Yield: 2 (12 oz) servings

1 cup chilled Numo Chicken Bone Broth
1 medium yellow peach, sliced
1/3 cup strawberries, sliced
1 large kiwi, sliced
1 tbsp honey
2 cups ice

Add all ingredients to a blender. Cover and blend on high until ver smooth. Divide between two glasses and garnish with additional honey and sliced strawberries and if desired. 

If you loved this recipe, be sure to check out my other sponsored Numo Broth Recipes for Easy Beef Pho with Numo Bone Broth and Ramen with Rainbow Chard in a Rich Slow-Cooker Bone Broth!



Cajun Shrimp with Sausage, Corn, and Summer Vegetables!

I've been working with Alite Designs on some their Outdoor 101 Recipes this summer and I'm so excited to share this recipe with you!

From appearance alone, this meal just screams summer! But what's even better is that it's so easy to make in the outdoors! Just cut up a few vegetables and add them to a foil pack with some shrimp and white wine, then fold them up and add them to the grill until the shrimp are cooked through, and yum!

The broth alone is an ambrosia that will elevate your outdoor experience, but its infusion in the shrimp and vegetables will definitely take you out of this world for a little while.

Whether you're looking for a recipe to make on your next camping trip or even just want something to throw on the grill at home, this is the one you don't want to miss!

p.s. Stay tuned for more Alite Design collaborations this summer!

A grilled cajun shrimp recipe enjoyed at Crown Beach in Alameda, CA!

Cajun Shrimp with Sausage & Summer Vegetables

Time: 20 Minutes
Serves: 4

2 lbs large shrimp, 1 1/2 pounds (peeled and deveined; tails intact)
2 tbsp cajun seasoning
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1 large red bell pepper
2 large ears sweet white corn, husked and quartered
1 cup zucchini, finely sliced into rounds
2 links andouille sausage or kielbasa, sliced into 1/2 inch pieces
4 Sprigs of thyme
2 tbsp olive oil, divided
4 tbsp dry white wine
1/4 cup white wine, divided
2 tbsp parsley, chopped
1 lemon, cut into wedges
Brioche, to serve (optional)

Preheat a grill to medium-high heat. Alternatively, build your campfire and set up your cooking grate.

In a medium bowl, add shrimp, cajun seasoning, and season with salt and pepper. Toss to combine.

Lightly grease four 12 x 18” pieces of foil with 1 tsp olive oil and lay flat on a table. Divide bell peppers, corn, and zucchini between each piece of foil. Top with shrimp, sausage, and 1 sprig of thyme thyme. Drizzle shrimp with 1/2 tbsp olive oil and 1 tbsp of white wine. Season with salt and pepper.

Fold up the packet by bringing the two short sides together at the center of the foil pack. Then fold the foil down to seal the packet, allowing a bit of space for steam to escape.

Add foil packets to your grill or cooking grate. Cook for 6 minutes on one side, then flip over and cook on the other side for 5-6 minutes, until the shrimp is cooked through. 

Slowly and carefully open up the packets and divide the contents between bowls or rimmed plates. Garnish with parsley and serve, squeezing over lemon wedges. Serve with a side of brioche, if desired.



Oven-Baked Barbecue Salmon with Mashed Cauliflower

There's nothing like salmon when it's this finger-licking good! One thing I love about salmon is that it's so easy to pop it in the oven with a little bit of bottled sauce you have on hand, or just as simply, with slices of citrus, herbs, and salt and pepper. No matter what, it's going to come out tasty.

But this salmon is really beyond tasty! #Saucin's Original Barbecue Sauce was on-point as a marinade, and adding some leftover spring onions I had in the refrigerator....genius! Flavors for days! Served over a bed of mashed cauliflower with bacon, this dish rounded out very nicely. 

Make it and don't blame me if you literally lick the plate clean!

Oven-Baked Barbecue Salmon with Mashed Cauliflower

Serves 4

Hands-on Time: 25 Minutes
Total Time: 1 Hour, 25 Minutes


1.25 lb salmon fillet
1/2 cup barbecue sauce
1 large spring onion, white bulb chopped, greens cut into 3-inch pieces
Kosher salt and freshly ground black pepper

Cauliflower Mash
1 medium heat cauliflower, finely chopped
2 tbsp butter
2 tbsp barbecue sauce
Kosher salt and freshly ground black pepper
3 slices bacon, chopped
1 large spring onion, white bulb and greens, finely chopped

Add salmon to a deep plate or platter. Cover all over with barbecue sauce and allow to marinate for 30 minutes to 1 hour in the refrigerator.

Preheat oven to 400F. 

Transfer salmon to a foil-lined baking sheet. Top with spring onion and greens and season with salt and pepper. Bake for 20-25 minutes, until salmon is cooked through and reaches an internal temperature of 145F. Cut salmon into four fillets, dividing roasted spring onions evenly.

Bring a small pot of salted water to a boil. Add cauliflower and cook until tender, about 10 minutes. Drain. Return cauliflower to the pot with butter and barbecue sauce. Mash cauliflower with a potato masher until smooth. Season with salt and pepper to taste.

Meanwhile, lay out bacon in a cold medium-skillet. Cook over medium-low heat for about 5-6 minutes, stirring and flipping bacon pieces occasionally, until bacon is crisp. Remove from heat and pour off all but 1 tbsp of bacon fat. Add spring onions and greens to the pan and cook over medium-high heat for 5-6 minutes until soft. Stir in cauliflower mash to combine. Remove from heat. Adjust seasonings if desired.

Serve salmon fillets and spring onions on plates over cauliflower mash. Enjoy!



Osso Bucco

I’m always looking for flavor when I cook, and this Osso Bucco recipe is no exception! While it takes a bit of time in the kitchen, the recipe itself is quite simple to make! 

Osso Bucco over Risotto alla Milanese

Hands-on Time: 1 Hour, 15 Minutes
Total Time: 3 Hours
Serves 4-6


Osso Bucco
3 (20-oz) osso bucco (veal shanks) Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
5 tbsp extra virgin olive oil, divided
3/4 cup yellow onions, minced
1/2 cup carrots, grated
1/4 cup celery, grated
2 tbsp garlic cloves, minced
1 cup dry red wine
2 cups chicken broth
2 cups  beef broth
1 (28-oz) can crushed tomatoes
1 tsp fresh thyme, roughly chopped
1 tsp fresh rosemary, roughly chopped
1 bay leaf
Parmesan cheese, to garnish

1/4 cup butter, divided
1 medium onion, thinly sliced
Marrow extracted from 1/2 lb beef bone marrow bone (See Note)
1.5 cups arborio rice
3/4 cup dry white wine
1 quart chicken broth
Kosher salt and freshly ground black pepper
1 tsp saffron powder
3/4 cups parmesan cheese, grated

2 tbsp parsley, minced
Zest of 1 lemon
2 tbsp garlic, minced

Preheat the oven to 350F. Season the shanks liberally with salt and pepper on each side. Tie the shanks with butcher’s twine (if available) around the middle of each shank to hold the bones and meat together.

Add flour and 1 tsp pepper to a shallow plate. Dredge shanks in flour, shaking off excess. 

In a large oven-proof skillet or Dutch oven, heat up 1/4 cup olive oil over medium-high heat. Add shanks in batches, and cook for 4-5 minutes on each side, until browned. Set shanks aside.

Add 1 tbsp olive oil to the pan with onion, carrots, celery, and garlic, and sauté over medium-high heat for 5 minutes, until the onions are translucent. Stir in wine and bring to a boil, scraping up any browned bits, and cook for 2-3 minutes. 

Return shanks in an even layer to the pan along with their accumulated juices and pour over chicken broth, beef broth, tomatoes, thyme, and rosemary. Stir in bay leaf and bring to a simmer. Cover skillet and transfer to the oven for 2.5-3 hours, until the shanks are very tender. 

About 45 minutes before the shanks are tender, start to prepare risotto by melting 2 tbsp butter in a medium skillet over medium heat. Add onion and marrow and cook for about 6-8 minutes, until the onions are soft. Stir in rice and cook until slightly toasted, about 2 minutes. Add white wine and bring to a boil. Reduce heat and cook, stirring, until the wine has evaporated, about 1-2 minutes. Stir in 1 cup of chicken broth and stir constantly until the broth is absorbed. Season with salt and pepper. Repeat by adding additional broth, 1 cup at a time, until the risotto is al dente, about 15 minutes. Stir in saffron, 2 tbsp butter, and 1/2 cup parmesan cheese. Remove risotto from heat. Cover, and let sit for 3-4 minutes.

When the shanks are tender, return skillet to the stovetop, and set the shanks aside. Remove twine. 

Heat skillet over medium-high heat. Simmer sauce for 10 to 15 minutes, until thickened a desirable consistency. Discard bay leaf.

Prepare gremolata by adding parsley, lemon zest, and garlic to a small bowl. Stir and set aside.

Serve osso bucco over risotto. Spoon over sauce, and garnish with gremolata and parmesan cheese. Spoon out marrow from bones with small spoons if desired, and enjoy!

Note: If your marrow looks very red and hasn’t been pre-soaked, combine 2 tbsp of salt with one quart of water in a small bowl. Soak marrow for 1-2 days, changing out water once or twice a day.

To extract bone marrow, rinse the bones and drain in a colander. Add bones to a medium bowl and fill with warm water. Let sit for 5 minutes until the marrow has loosened. Push the marrow out of each bones with either your thumb (be careful!) or a small spoon.  



Stir-Fried Noodles with Mushrooms & Broccoli

It doesn’t get better than weeknight stir-fries! 

This stir-fry recipe is delicious because it’s packed with flavor, from the mushrooms and chilies, to the lemongrass and garlic. I added a bit of broccoli for an additional punch of nutrients, but also because I had some leftover in my refrigerator! Stir-fries are great for that.

Is it just me, or is this easy stir-fry recipe just way too good to eat on a weeknight?

Stir-Fried Noodles with Mushrooms & Broccoli

Serves 4
Time: 20  Minutes

12 oz fresh udon noodles
2 cups broccoli florets
2 tbsp light soy sauce
2 tbsp fish sauce
1 tbsp hoisin sauce
2 tbsp rice vinegar
1 tsp light brown sugar
2 tbsp fresh lemongrass, grated
1 large red onion, thinly sliced
2 tbsp garlic, minced
4-8 Thai chilies, roughly chopped
12 oz cremini or shiitake mushrooms, sliced
1 large jalapeño, seeded, halved, thinly sliced
1 tbsp sesame oil
Sriracha, to taste
1 bunch fresh chives, roughly chopped

Bring a pot of boiling salted water to a boil. Add the udon and boil for 2 minutes. Stir in the broccoli and continue boiling for 2 minutes until broccoli is al dente. Drain. Shock broccoli and udon in cold water. Drain again. Separate broccoli from udon and set aside. 

In a medium bowl, stir together light soy sauce, fish sauce, hoisin, vinegar, and sugar until combined. Set aside.

Heat a large wok with 1 tbsp sesame oil over medium-high heat. Stir in lemongrass, red onion, garlic, and chilies, and cook for 1 minute. Transfer to a small bowl and set aside.

Add mushrooms to the wok and season with salt and pepper. Stir mushrooms over medium-high heat for 4-5 minutes, until tender. Return onion and chili mixture to the pan and stir-fry for 1 minute. Stir in the soy sauce mixture and add the broccoli. Continue stirring for 2 more minutes. Gently stir in noodles to combine and remove from heat.

Serve noodles in bowls. Garnish with chives and sriracha if desired.