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


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. 



Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

You are just going to love this tea-rubbed chicken thigh recipe with Swiss chard and quick-pickled beets!

And no, the chicken in my featured image isn't burned! It's just cooked to magnificence with a black tea, cinnamon, coriander, and brown sugar rub. Served over quinoa with greens  and pickled beets, it's the epitome of healthy and delicious!

Feel more than free to dive in! You won’t regret it.

Tea-Rubbed Chicken with Pickled Beets & Swiss Chard Quinoa

Time: 45 Minutes
Serves: 4

3 tbsp Ceylon tea, ground
1 tbsp light brown sugar
2 tsp freshly ground black pepper
2 tsp kosher salt
1 tsp ground coriander
1 tsp cinnamon
4 tbsp extra virgin olive oil, divided
4 chicken thighs, boneless, skin-on (about 2 lbs)
1 bunch red beets (about 3 medium), peeled, and sliced 1/8” thick; greens reserved, stems removed, roughly chopped
1/2 cup red onion, halved & finely sliced
5 tbsp, lemon juice
1 tbsp sherry vinegar
1 cup quinoa
1 tbsp olive oil
1 bunch Swiss chard, stems removed, roughly chopped
1 tbsp garlic, minced
3/4 cup feta, crumbled, divided
Lemon wedges, to serve

In a small bowl, combine ground tea, sugar, pepper, salt, coriander, and cinnamon. 

Rub chicken thighs with 1 tbsp extra virgin oil and coat evenly with tea & spice blend. Transfer chicken to the refrigerator for 30 minutes, but no more than 1 hour.

Meanwhile, add beets, red onion, 2 tbsp lemon juice, 1 tbsp olive oil, and sherry vinegar to a bowl. Season with 1/2 tsp salt and stir to combine. Allow to marinate for 15-20 minutes.

In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Cover, reduce heat, and simmer for 15 minutes, or until quinoa is tender. 

In another medium saucepan, heat 1 tbsp olive oil over medium heat. Add Swiss chard, reserved beet greens and garlic, and cook for 5 minutes, until wilted and tender. Season with salt and pepper and stir in 3 tbsp lemon juice. Continue to sauté greens for 2 minutes, then stir in quinoa, and ½ cup feta cheese. Adjust seasonings if needed and keep warm.

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium-high heat. Add chicken skin-side down and cook for 10 minutes, until golden brown. Turn chicken over and cook for 15-20 minutes, until golden brown and the internal temperature reaches 165F.

Serve chicken over quinoa with beet pickles on the side. Garnish with additional feta and squeeze over lemon wedges if desired. Serve immediately and enjoy!



Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Oooh, just look at it! A Peruvian-Style Stir-Fry served over spicy mashed potatoes! It's so mouthwatering good, that my take on Lomo Saltado is often on my mind when I haven't had it in a while.

Traditionally, Lomo Saltado is a delicious Peruvian stir-fry typically served with French fries on the side. I was first inspired to make this dish a few years ago after walking into a Latin grocery store after work in San Francisco and stumbling upon a jar of aji amarillo paste. I didn't know what I would make with it, but after my purchase, I stuffed the jar neatly into my bag and smiled as I walked out the door.

After doing a little research on Peruvian cuisine during my commute home, I knew I needed to try Lomo Saltado, which typically uses fresh aji amarillo peppers. The dish originated from the Chifa culinary tradition that dates back to 19th century Peru, where Chinese settlers developed their own Fusion cuisine. Enamored, I thought "Chinese cuisine + Peruvian flavors, well, that can only be delicious!"

But since I only had the paste, with no aji amarillo peppers in site, I decided to use jalapeños and habaneros for the stir-fry, and introduce the paste to the mashed potatoes instead. Let me tell you, that was the right decision! I found that the spicy and fruity flavors of the paste melded perfectly with mashed potatoes. 

While I love Peru's traditional use of French fries in Lomo Saltado, there's something incredible about serving this stir-fry over a bed of mashed potatoes. The stir-fry sauce thickens to a wonderful gravy-like consistency that pairs so perfectly with your mash, you will want to lick the plate clean! Pro Tip: You can easily find aji amarillo paste at many Latin markets, or online with a few seconds of Googling. If you have Amazon Prime, you'll have it in 1-2 days!

But if you'd like to try the traditional recipe, serve the stir-fry over steamed rice, add aji amarillo if you wish, and feel free to fry up your own French fries! These are flavors you have to try if you haven't already!

Peruvian-Style Steak with Aji Amarillo Mashed Potatoes

Time: 45 Minutes
Serves 6

1 tbsp extra virgin olive oil
2 tbsp soy sauce
2 tbsp red wine vinegar
6 cloves garlic, minced
2 tsp cumin
Kosher salt and freshly ground black pepper
24 oz sirloin or flat iron steak, thinly sliced
3 large russet potatoes, peeled, cut into 2-inch pieces
1/2 cup warmed whole milk
3 tbsp butter
2-4 tbsp aji amarillo paste, to taste
1 tbsp canola or vegetable oil
1 large red onion, sliced into strips
1 large jalapeño pepper, halved and thinly sliced
1 small habanero pepper, halved, and thinly sliced (optional)
3 medium tomatoes, peeled, seeded, and sliced into strips
1/2 small bunch cilantro, roughly chopped

In a medium mixing bowl, stir together olive oil, soy sauce, vinegar, garlic, and cumin. Season with 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Add steak to the mixing bowl and transfer to refrigerator to marinate for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook for 15 minutes, or until tender. Drain, and return potatoes to pan over very low heat. Mash potatoes using a potato masher, ensuring any excess moisture has evaporated. Slowly fold in milk, butter, and aji amarillo paste. Season to taste with kosher salt and freshly ground pepper. Keep warm.

Remove steak from marinade, reserving marinade in a separate bowl. Pat steak dry with paper towels.

In a large wok, heat canola oil over medium-high heat. Add steak and stir-fry for 4-5 minutes, until browned and cooked through. Transfer steak to a platter.

Add red onions, sliced chilies, and tomatoes to the pan, and stir-fry for 2 minutes, until vegetables begin to brown. Pour over reserved marinade and stir in cilantro. Simmer until the sauce has thickened, about 5 minutes. Return beef to the wok, stir to combine, and remove from heat. 

Mound mashed potatoes on a plate and top with stir-fry. Garnish with additional cilantro if desired.



Roasted Red Bell Pepper and Sweet Potato Soup

 This Roasted Red Bell Pepper and Sweet Potato Soup recipe is a great vegan soup recipe. The soup is healthy, nutrient-dense, and full of vitamins and minerals. It's a light soup recipe that will keep you feeling great in summer!

Mmm, this Roasted Red Pepper and Sweet Potato soup will certainly brighten up a summer’s day. It’s colorful and so rich in many vitamins and minerals that that it could kick your butt in an MMA match!

Well, that doesn’t totally make sense, but regardless, this soup is light, vegan, and great with some toasted bread on the side. Make it, and you will enjoy diving into its amazing flavors while getting your vitamin A fix at the same time!

Roasted Red Pepper and Sweet Potato Soup

Serves 4 to 6
Time: 1 Hour

1 lb sweet potatoes, peeled, cut into 1-inch chunks
2 large red peppers, roughly chopped
1 medium onion, chopped
4 tbsp extra virgin olive oil, divided
Kosher salt and freshly ground black pepper
3 medium carrots, peeled, sliced into 1/2-inch pieces
4 stalks celery, chopped
1 cup onion scapes, or green onions, thinly sliced, divided
1 tbsp garlic, minced
2 tsp paprika
1/2 (15 oz) can light coconut  milk
1 quart (32 oz) vegetable stock
1 small bunch basil, thinly sliced
Lemon wedges, to serve
Toasted baguette slices (optional)

Pre-heat oven to 375F. Add sweet potatoes, red peppers, and onions to a foil-lined baking sheet. Coat vegetables with 2 tbsp olive oil oil and season to taste with kosher salt and freshly ground pepper. Roast for 30 minutes or until sweet potatoes are tender. Remove from heat.

Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add carrots, celery, 1/2 cup onion scapes, and garlic, and season to taste with salt and pepper. Cook until the garlic is fragrant, about 30 seconds. Add paprika and roasted vegetables to the pan and reduce heat to medium, stirring occasionally for 5 minutes. Stir in coconut milk and vegetable stock and bring to a boil. Reduce heat, and simmer for 15-20 minutes until the carrots are tender. Season to taste with salt and pepper. 

Blend soup in batches until creamy, or, use an immersion blender to blend soup right from the pan. Ladle soup into bowls, garnishing with remaining onion scapes and basil, and squeezing over lemon wedges. Serve with toasted baguette slices on the side.