Refrigerator Pickles

Ingredients:
- 2 c white vinegar
- 1 c sugar
- 1/4 c pickling salt
- Fresh dill
- Garlic, crushed
- Onion, chopped
- 10-12 pickling cucumbers

1. Whisk together vinegar, sugar, and salt for 2-3 minutes.
2. Layer cucumbers, onion, garlic, and dill in a mason jar.  Repeat layers until full.
3. Re-whisk vinegar mixture, then pour into mason jar.  Repeat until all jars are filled.
4. Put jars in refrigerator.  Daily, flip jar.  Pickles will be ready after a week and will last for up to 6 months.

Spaghetti and Meatballs

Ingredients:

Meatballs:
- 2 lbs ground beef
- 2 large eggs
- 2 cloves garlic
- 1 tsp yellow onion, finely minced
- 1 tsp ground pepper
- 1 cup italian breadcrumbs
- 1 tsp basil

Sauce:
- Crushed garlic
- 1/2 onion, finely chopped
- 1 large can crushed tomatoes
- 1 can diced tomatoes
- 1 can tomato sauce
- Basil, oregano, thyme, salt, pepper, touch of cayenne

1. Combine all ingredients in large bowl.  Mix well.
2. Roll meat mixture into balls.  Meanwhile, heat oil in a large skillet.
3. Add meatballs to skillet.  Brown the outside, making sure all sides of the meatballs are browned.
4. While waiting, heat oil in large pot.  Add onion and garlic and cook until onion is translucent.  Then add all other sauce ingredients.  Bring to a boil, then simmer.
4. Transfer meatballs to sauce.  Allow them to simmer until cooked all the way through.
5. Serve over spaghetti.

Avocado Pesto Pasta

Ingredients:
- 1-2 avocados, ripe
- Fresh basil
- Lemon juice
- 1/2 cup olive oil
- Warm water
- Pasta, cooked
- Chicken, cooked
- Garlic, chopped
- Salt and pepper

1. In a food processor, add avocado, 5-7 leaves of basil, juice of 1 lemon, olive oil, and garlic.  Pulse.
2. Add warm water to bring to a silky consistency.  Add salt and pepper to taste
3. Combine with chicken and pasta.  Mix to coat both chicken and pasta in pesto.

Spaghetti with Roasted Tomatoes and Garlic Breadcrumbs

Ingredients: 
Roasted Tomatoes:

• 2.5 lbs small heirloom tomatoes or large cherry tomatoes
• 2 tablespoons extra virgin olive oil
• 6 large cloves of garlic, crushed
• sea salt
• freshly ground black pepper

Crispy Garlic Breadcrumbs:

• 2 tablespoons extra virgin olive oil
• 1 medium white onion, finely chopped
• 1/2 cup panko breadcrumbs
• 1 clove of garlic, finely chopped
• sea salt
• freshly ground black pepper

Spaghetti

• 3/4 lb dried spaghetti
• 2 ounces fresh basil leaves, plus more for garnishing
• extra virgin olive oil

1. Roast Tomatoes: Preheat the oven to 450 degrees Fahrenheit. Bring a large pot of salted water to a boil for the pasta.  Place the tomatoes and crushed garlic cloves on a large baking sheet, drizzle with olive oil, and season with salt and pepper. Spread them out on the baking sheet. Roast the tomatoes for 20 to 25 minutes, flipping them every 5 to 10 minutes or so, until they are soft and have just begun to collapse. Meanwhile, prepare the breadcrumb topping.
2. Prepare Breadcrumb Topping: In a small skillet, heat the olive oil over medium-low heat. Add the chopped onion and sauté for 1 to 2 minutes, stirring frequently, until the onion has softened and become translucent. Add the panko breadcrumbs and chopped garlic. Reduce the heat to low and toast the breadcrumbs for 2 to 3 minutes, stirring constantly to prevent the breadcrumbs from burning--or until they are golden and fragrant. Remove from heat and place the breadcrumbs in a small bowl. Season to taste with salt and pepper, and set aside.
3. While the tomatoes finish roasting (and the breadcrumbs are prepared), boil the dried pasta. In the last minute or so of cooking, add the fresh basil leaves to the pasta water.  Drain pasta, then place the pasta (with basil) back into the pot and drizzle with olive oil. Add the warm, roasted tomatoes and toss gently. Add reserved pasta water as necessary.
4. Garnish each pasta serving with basil (torn or sliced into thin ribbons) and a generous sprinkling of toasted garlic breadcrumbs.

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Panda Express Zucchini and Mushroom Chicken

Ingredients: 
1 pound boneless skinless chicken breasts, cut into thin bite sized slices 
3 tablespoons cornstarch 
1 tablespoon oil 
1 tablespoon sesame oil 
8 ounces mushrooms, sliced 
1 medium zucchini, sliced
¼ cup soy sauce 
1 tablespoon rice wine vinegar 
2 teaspoons sugar 
3 garlic cloves, minced 
½ teaspoon ground ginger

1. Toss the chicken with cornstarch. Heat the canola and sesame oil in the pan. Add chicken and cook on medium-high until browned on both sides, about 2-3 minutes on each side. 
2. Remove chicken from the pan, and turn the heat up to high. Add in the mushrooms and zucchini and cook until they start to brown. 
3. Add the garlic and ginger and cook/stir for 30 seconds. Cook for another 2-3 minutes as vegetables soften a little. 
4. Add the chicken back in and stir to coat. Add in the soy sauce, sugar and rice wine vinegar and stir to coat.

Easier Calzones (using pre-made dough)

Ingredients:

• Refrigerated pizza crust
• 1/2 cup pizza sauce
• 1 cup shredded mozzarella cheese
• Pepperoni
• 1 tablespoon butter, melted or 1 egg white
• Italian seasoning, to taste

Instructions

1. Preheat the oven to 400 degrees. Spray baking sheet with nonstick cookie spray (or use a baking mat).
2. Roll out the pizza crust, and cut it into 6 equal-sized squares.
3. In the middle of each square, place a portion of the pizza sauce, shredded cheese, and pepperoni.
4. Fold the dough over into a triangle, and use a fork to press along the edges of the triangle to seal it closed.
5. Place calzones onto the prepared baking sheet. Brush the top of each calzone with butter or egg white, then sprinkle with Italian seasoning
6. Place in the oven and bake for 10-12 minutes, or until tops are golden brown. Serve warm with extra pizza sauce for dipping.

Chicken Schwarma

Ingredients:

• 2 lb chicken thigh fillets, skinless and boneless 

Marinade

• 1 large garlic clove, minced
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp ground cardamon
• 1 tsp ground cayenne pepper 
• 2 tsp smoked paprika
• 2 tsp salt
• Black pepper
• 2 tbsp lemon juice
• 3 tbsp olive oil

Yogurt Sauce

• 1 cup Greek yoghurt
• 1 clove garlic, crushed
• 1 tsp cumin
• Squeeze of lemon juice
• Salt and pepper

To Serve

• 6 flatbreads (or homemade pita bread)
• Shredded red cabbage+carrots salad (mixed with olive oil, lemon juice, salt and pepper)
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1. Combine the marinade ingredients in a large ziplock bag or bowl
2. Add the chicken and make sure each piece is coated.
3. Marinate overnight or up to 24 hours.
4. Combine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required .
5. Make the Salad by dressing cabbage and shredded carrots with olive oil, lemon juice, and salt and pepper to taste
6. Heat skillet with oil on medium high. 
7. Place chicken on the grill or skillet and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes.
8. Remove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.

To Serve

1. Slice chicken and pile onto platter alongside flatbreads, Salad and the yogurt Sauce.
2. To make a wrap, get a piece of flatbread and top with a bit of salad, Chicken Sharwarma and a drizzle of Yoghurt Sauce.

Quick Paella

Ingredients:

• 4 1/2 cup chicken broth
• 1 teaspoon saffron threads (if you can find these in the store)
• 4 tablespoons olive oil
• 1 lb fresh or frozen shrimp
• 1 link italian sausage, thinly sliced
• 2 boneless chicken breast, cup into small pieces
• Salt and black pepper to taste
• 1 cup onion, finely chopped
• 1 cup red bell pepper, finely chopped
• 5 garlic gloves, minced
• 3 cups rice 
• 1 cup canned diced tomatoes, undrained
• 1/4 cup fresh lemon juice
• 1 teaspoon smoked paprika
• 1 cup fresh parsley leaves, chopped
• 1 cup frozen peas

1. Combine chicken broth and saffron in a medium saucepan. Bring to a simmer and keep it warm over low heat. Do not boil.
2. Rise and pat dry the shrimp with a paper towel. Set aside.
3. In a large skillet, heat 2 tablespoon of oil over medium heat. Add shrimp; sauté for 2 minutes. Remove from skillet and set aside. Add sausage to the same skillet, sauté for 3 minutes, stirring occasionally. Remove from skillet and set aside.
4. Add chicken to the skillet and cook for 5 minutes, or until browned. Season with salt and pepper to taste. Add onion and red pepper; cook for 5 minutes, stirring occasionally. Add garlic; cook 1 minute. Add rice; cook for 2 minutes, stirring constantly. Stir in hot chicken broth, cooked sausage, tomatoes, lemon juice, paprika, 2 tablespoons olive oil, and parsley; mix to combine. Reduce heat to medium low and bring to simmer; cook, stirring frequently, for 10 minutes, or until the rice has absorbed most of the broth and almost tender.
5. Arrange shrimp over the rice. Scatter snap peas over. Reduce heat to low, cover with foil or lid, and cook for 5 - 10 minutes, or until peas are crisp-tender, and rice is tender. Remove from heat and let stand, covered, for 10 minutes.

Garlic Shrimp and Sundried Tomato Pasta

Ingredients:

- half a pound of shrimp 

- 4 oz sun-dried tomatoes in olive oil

- salt

- 1/4 teaspoon paprika

- 4 garlic cloves, minced

- 1 cup half and half (or milk)

- 1 teaspoon dried basil

- ¼ teaspoon crushed red pepper

- 8 oz fettuccine pasta 

1. In a large skillet, saute minced garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil for 1 minute until garlic is fragrant.
2. Add shrimp, sprinkle with a small amount of salt, paprika, and cook on medium heat for about 2 more minutes.
3. Add half and half, basil, and crushed red pepper to the skillet with shrimp, bring to boil and reduce to simmer.  Remove the sauce from heat. Add more salt, basil and more crushed red pepper if desired, to taste.
4. In the mean time, cook pasta according to package instructions. Drain (reserving some pasta water). Add cooked pasta to the creamy mixture, add more salt, basil and more crushed red pepper if desired, to taste.

Thai Peanut Chicken Wrap

Ingredients:

Sauce:
- 1/3 c peanut butter
- 1/3 c honey
- 1/4 c soy sauce
- 1/4 c water
- 1 Tbsp lime juice

Wrap:
- 1/2 stick butter
- 1 package broccoli slaw
- 1 cup shredded carrots
- 1 tsp chopped garlic
- 1 package chicken breast tenders
- tortillas
- dry roasted peanuts

1. Combine all sauce ingredients in a small saucepan.  Heat on medium-low heat 7-10 minutes or until smooth and heated
2. Melt 2 Tbsp butter in a skillet.  Add broccoli slaw and carrots.  Cook 6-8 minutes or until crisply tender.  Set aside.
3. Add remaining butter to same skillet.  Add chicken tenders, cooking until golden brown.  Ad 1/2 cup of sauce mixture to coat
4. Assemble wraps by placing vegetable mixture onto tortilla.  Add chicken and sprinkle with peanuts, garlic, and cilantro.  Service with remaining peanut sauce.

Shrimp Marinera

Ingredients:
- 1 box linguine
- Marinara sauce (recipe below)
- 16-20 shrimp, thawed
- 1/3 c chopped parsley
- 1/4 c chopped thyme
- 2 cloves minced garlic
- 1/2 tsp red pepper

Marinara sauce:
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 1 large tomato, chopped
- 1 can diced tomatoes
- 1/2 tsp salt
- 1 tsp dried thyme
- 1 tsp dried basil
- 1/2 tsp red pepper
- 1/2 tsp brown sugar

1. Prepare pasta according to package.
2. For marinara sauce, heat olive oil in large saucepan.  Add garlic and cook for 30 seconds.  Then add chopped tomato, diced tomatoes, salt, thyme, basil, red pepper, and brown sugar.  Stir to combine, then raise heat to boil.  Reduce heat and simmer 5 minutes.  Blend sauce in blender and return to saucepan.
3. Add shrimp to sauce, cook 3-5 minutes (do not overcook).  Stir in parsley, thyme, garlic, and red pepper.  Toss with pasta and serve.

Slow Cooker Chili

Ingredients:

• 3 tablespoons vegetable oil
• 2 medium yellow onions, diced
• 1 medium red bell pepper, diced
• 6 medium garlic cloves, finely chopped
• 1/4 cup chili powder
• 1 tablespoon ground cumin
• 2 pounds lean ground beef
• 1 1/2 teaspoons salt, plus more as needed
• 1 (28-ounce) can diced tomatoes
• 1 (14-ounce) can tomato sauce
• 2 (14-ounce) cans kidney beans, drained and rinsed
• 1. Heat the oil in a large frying pan over medium heat. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
• 2. Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and salt and cook, breaking the meat into small pieces with a spoon, until the beef is no longer pink, about 7 minutes.
• 3. Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens, about 6-8 hours on low or 3-4 hours on high.