Weeknight ramen… but make it crispy. This sheet pan twist turns your favorite noodles into a crunchy, crave-worthy meal!

Simply cook your instant ramen by following the package instructions, add your favorite veg and protein, and put it in the oven at 450 degrees for 15 minutes.

Crispy Sheet Pan Ramen (serves 4)

DIETARY: Traditional

TOTAL TIME: 40 minutes

2/3 cup teriyaki sauce or your favorite stir fry sauce

2 teaspoons sriracha hot sauce

1 teaspoon chicken bouillon, optional

6 tablespoons avocado oil

4 packages ramen noodles

1 pound boneless, skinless chicken breast, sliced into ¼” thick pieces and halved

½ pound broccoli, cut into ½” pieces

6 ounces sugar snap peas, trimmed

¼ pound carrots, peeled and sliced into 1/8” slices

4 scallions, cut into 1” pieces

1. Preheat oven to 450° F. Whisk together teriyaki sauce, sriracha, optional chicken bouillon,  and oil until smooth.
2. Cook ramen noodles based on the package instructions. Drain and rinse.
3. Place chicken, broccoli, snap peas, carrots, scallions, cooked noodles and half of the sauce mixture in a mixing bowl and toss to combine.
4. Evenly spread mixture on one or two unlined sheet pans. Rearrange chicken pieces so they are on the top of the noodles and veggies.
5. Bake for 15 minutes then turn the broiler on high and continue to cook until chicken has cooked through, approximately 3-5 minutes, and to desired crispness.
6. Remove from oven and drizzle with remaining sauce as needed.

*Chicken can be substitute for another protein of choice. Proteins should be cut into ¼” slices for fast cooking.

This asian-inspired guac recipe is a delightful twist on the original—creamy avocado blended with rice vinegar, white miso, and sesame oil. 🥑

Consider topping with furikake for added umami!

Japanese Style Guacamole (makes ~2 ½ cups)

DIETARY: Plant Based

TOTAL TIME: 10 minutes

4 ripe avocados

2 scallions, thinly sliced

3-4 tablespoons rice vinegar or lemon juice

1 tablespoon white miso

2 teaspoons toasted sesame oil

1. Cut avocados in half, discard pit and scoop flesh into a mixing bowl.
2. Add scallions, rice vinegar, miso, and sesame oil. Mash until desired consistency.
3. Taste with the dipper of your choice, such as veggie sticks or tortilla chips. If additional seasoning is required, add additional miso paste or salt to taste.

St. Patrick’s Day is almost here—and what better time to explore traditional Irish recipes? 🍀

Colcannon is a dish of creamy mashed potatoes mixed with seasonal greens like kale or cabbage. It’s comfort food done right 😋 Check out the recipe below!

Colcannon (serves 8)

DIETARY: Vegetarian

TOTAL TIME: 35 minutes

Ingredients

2½ pounds new potatoes, chopped

3 teaspoons sea salt, divided

6 tablespoons unsalted butter

½ pound leeks, halved and thinly sliced

¾ pound green cabbage, cored and chopped into 1-inch pieces

½ bunch lacinato or dino kale, stemmed and chopped

1 tablespoon apple cider vinegar

¾ cup heavy cream

¾ teaspoon coarse-ground black pepper

Instructions

1. Place the potatoes in a stockpot and cover with cold water. Bring to a gentle simmer, add 1 teaspoon of sea salt, and cook until the potatoes are tender. Drain well.
2. While the potatoes cook, melt the butter in a saucepan over medium heat. Add the leeks and sauté until softened.
3. Add the cabbage and continue to sauté until tender, about 3–5 minutes. Stir in the kale, apple cider vinegar and sea salt, and cook for 2 minutes more. Remove from heat.
4. Add the cooked vegetables to the drained potatoes and mash. Fold in the heavy cream and black pepper until smooth and well combined.

Swiss Chard and Barley with Gruyere (serves 4-6)

DIETARY: Vegetarian

TOTAL TIME: 35 minutes

2/3 cup pearled barley

2 tablespoons olive oil

½ medium yellow or white onion, diced

8 oz cremini or button mushrooms, quartered

1 tablespoon minced garlic

1 – 15 ounce can diced tomatoes

1 – 15 ounce can crushed tomatoes

1 cup vegetable broth or water

1 tablespoon Italian seasoning

¾ teaspoon sea salt

1 bunch chard, stemmed and chopped into 2” pieces

2 tablespoons unsalted butter

8 ounces gruyere cheese, grated

1/3 cup grated Parmesan cheese sprinkle on after it comes out of the oven

1. Cook barley in a medium pot of lightly salted water for 35 minutes or until tender. Drain.
2. Meanwhile, in a saucepan, heat oil over medium heat. Add onion and sauté until translucent. Add mushrooms and cook until browned, about 4-6 minutes.
3. Stir in garlic and cook for 30 seconds then add tomatoes, broth, Italian seasoning, and salt. Bring to a simmer and cook for 10 minutes. Add chard and cook until wilted.
4. Stir in cooked barley and butter. Top with gruyere cheese and cover. Continue cooking on low until cheese has melted.
5. Garnish with grated parmesan and serve.

Shrimp Alfredo for Two (serves two)

DIETARY: pescatarian

TOTAL TIME: 35 minutes

1 pound peeled and deveined shrimp

2 large garlic cloves, minced

½ teaspoon smoked paprika

¼ teaspoon salt

12 ounces rigatoni pasta

2 tablespoons olive oil

1 shallot, minced

¼-½ teaspoon red pepper flakes

½ cup dry white wine

1 15 oz jar Alfredo sauce

Grated Parmesan

Fresh basil leaves

1. Combine shrimp, garlic powder, paprika, and salt in a medium bowl. Set aside to marinate.
2. Cook pasta according to package instructions.
3. Heat olive oil in a large skillet over medium heat. Sauté shallots with red pepper flakes until translucent. Add shrimp and cook 1-2 minutes per side or until opaque. Deglaze with white wine.
4. Add alfredo sauce and cooked pasta. Heat through and serve with shredded parmesan cheese and fresh basil.