Tuna Pasta Salad

• 30 mins
• Serves 8

Ingredients

• 1 pound farfalle pasta
• 2-5 oz cans tuna, drained
• 6 ribs celery, sliced
• 1 medium red onion, diced
• 2 cups mayonnaise
• 1/3 cup red wine vinegar
• 1 tablespoon dried dill
• 1 teaspoon chia seeds
• 1 teaspoon sea salt
• 1 ½ teaspoon ground white pepper
• 1-15 oz can peas, drained

Directions

• Cook pasta according to package directions. Drain and set aside to cool.
• Add the tuna to a medium mixing bowl. Using a fork, break apart the tuna. Stir in the celery and red onion.
• Whisk together mayonnaise, vinegar, dill, chia seeds, sea salt, and pepper in a small bowl.
• Add pasta and dressing to the veggie/tuna mixture then toss to combine.
• Fold in peas and adjust seasonings to taste.

Smothered Potato Puffs

Gluten free

30 Min

Serves 4

Ingredients

16 oz frozen tater tots

1/3 cup crumbled feta

½ small red onion, julienned

1 handful cilantro leaves

½ teaspoon dried oregano

Sauce

1/3 cup mayonnaise

1 Tablespoon sriracha hot sauce

Directions

• Bake tater tots following the package instructions or until extra crispy.
• Meanwhile, stir together sauce ingredients. Set aside.
• Place tater tots on a serving plate and drizzle with sauce.
• Sprinkle on feta, red onion, oregano, and cilantro. Serve promptly.

Happy St. Patricks Day! 🍀

Let’s raise a bowl to good luck and great flavor! We’re celebrating with a cozy Irish classic – Potato Leek Soup. Serve with a loaf of crusty bread and you’ve got the ultimate comfort food.

Potato Leek Soup

 30 mins

Serves 6

Vegetarian, Grain-Free, Gluten-Free

Ingredients

• 6 cups russet potatoes, peeled and chopped
• 6 cups leeks, chopped, white and light green parts only
• 3 quarts vegetable stock
• 2 cups cream
• 4 teaspoons sea salt

Directions

• Place potatoes, leeks, and stock in a large stockpot and bring to a gentle simmer. Cook until potatoes are tender, stirring occasionally.
• Using an immersion blender, blend soup until smooth.
• Turn off heat and add cream and salt.
• Serve with crusty bread.

Making a flavorful shrimp ramen is easy when you use the shells to make a quick stock. From there, you’re only minutes away from a delicious bowl of ramen. Don’t forget the tasty toppings!

Shrimp Ramen Noodles

Serves 2–3

Total time: 35-40 minutes

Dairy-Free

Ingredients

1 pound easy peel shrimp, peeled and shells reserved

2 scallions, roughly chopped

4-inch piece fresh lemon grass, chopped

2 large garlic cloves, crushed

1-2 teaspoons tomato paste

4 cups cold water

2 packages ramen noodles

1-2 teaspoons chili garlic sauce

2 tablespoons tamari

1 scallion, thinly sliced

Directions

1. In a medium-sized pot, combine shrimp shells, two scallions, lemongrass, garlic, tomato paste, and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
2. Return stock to the pot and bring to a simmer. Add noodles (discarding seasoning packets if any) and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
3. Season with chili sauce and tamari. Serve with scallions sprinkled on top and with any other tasty toppings of your choice.

Tasty toppings: sesame seeds, red pepper flakes, sliced jalapeño, soft-boiled egg

Looking for the perfect game time appetizer? These BBQ chicken drumsticks are deliciously saucy and quick to prepare.

Serve with a side of celery, carrots, and ranch for a superbowl classic 🏈

BBQ Chicken

Ingredients

2 tablespoons olive oil

8 chicken legs

¾ cup barbeque sauce

Salt and pepper

Directions

Grill Method

• Heat an outdoor grill to high heat (450 degrees F)
• Brush chicken with olive oil and season with salt and pepper
• Place chicken on the heated grill. Cover and cook for 5 minutes or until chicken comes easily off the grates. Flip the chicken and continue to cook for another 5 minutes.
• Baste chicken with barbeque sauce, flipping every 2 minutes and basting again. Continue basting and flipping the chicken until the internal temperature reaches 165 degrees F.
• Remove chicken from grill and allow to rest on a clean plate for 5 minutes before serving.

Oven Method

• Preheat oven to 400 degrees F
• Line a baking sheet with parchment paper and place chicken on tray.
• Coat chicken with olive oil and season with salt and pepper.
• Bake chicken for 15 minutes, then start to baste with barbeque sauce every 5-10 minutes thereafter. Continue to cook chicken until the internal temperature reaches 165 degrees F.
• Remove chicken from oven and allow to rest on a clean plate for 5 minutes before serving.