Beth's Good Salad

Salad

• Mixed baby greens
• green onions, diced
• honey crisp apple
• toasted almonds
• shaved Parmesan
• croutons (directions listed below)
• top the salad with pepper!

Croutons

1. Cut bread small, add to a pan on low heat with equal parts butter and olive oil - maybe like 2tpsb of each?
2. Toast until all the liquid is absorbed and the bread starts to brown. Then lay out on a sheet pan, season them with salt and Italian seasoning or whatever you want, then toast in a 200 degree oven for 30-45 mins or until the bread feels crispy.

Dressing -- so I make this in descending amounts, I never measure but these are my best guess. Whisk until combined and it thickens then taste and adjust!

• 1/2 cup Oil or avocado oil
• 1/4 cup Balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Maple syrup
• Good sized pinch Flaky salt
• Pepper

Marsha's Brisket

 Ingredients

• 1 large onion, sliced
• 1-2 cups water or beef stock
• ¼ cup red wine (use up to a whole bottle if needed)
• 4 potatoes, diced [optional]
• 2 carrots, sliced
• 2 stalks celery, sliced
• 3-4 cloves garlic
• 3-5 lb brisket

Directions

1. Place roasting pan in the fridge to cool down (better for browning)
2. Pat brisket dry on both sides
3. Sear brisket on Med-High heat on both sides. Set aside on a plate or casserole dish
4. Sauté onion in drippings + butter until caramelized (about 10 min)
5. Add diced potatoes, carrots, & celery
6. Add garlic
7. Add water and red wine
8. Simmer 10 minutes
9. Place brisket in pot, fat side up
10. Season with garlic powder, salt and pepper
11. Pour vegetable mixture over meat
12. Cover and cook at 3 ½ hours at 350 degrees
13. Cool overnight
14. Skim and remove fat (the hard floaters)
15. Slice against the grain into thin strips
16. Before serving, cook 2 hours at 300 degrees

Coconut Lime White Chicken Chili

Ingredients

• ground chicken
• 1 (10 oz) can coconut milk
• 1 (12 oz) jar salsa verde
• 2 (14 oz) cans white beans, drained
• 2 (14 oz) cans white corn, drained
• (4 oz) can diced green chiles
• 1 1/2 tsp cumin
• 1 tsp garlic
• salt + pepper
• juice of one fresh lime
• cilantro
• white cheddar cheese
• avocado
• tortilla chips

Directions

1. Place chicken, coconut milk, salsa verde, white beans, white corn, green chilies, cumin, garlic, salt + pepper, and lime in the slow cooker.
2. Cook for up to 6-8 hours on low.
3. Chop the garnishes, cilantro, cheese, jalapeño, and avocado. Serve and enjoy!

Source
https://thebuyguide.com/recipe/coconut-lime-white-chicken-chili-with-the-perfect-pot/

Molten Date and Olive Oil Oats

Ingredients

• 1 medium apple any sweet variety
• 2/3 cup old-fashioned rolled oats
• 1 1/2 cups water
• 2 small Medjool dates with the pits in, they are stickier
• 1 teaspoon white miso
• 1/4 teaspoon cinnamon
• 1 teaspoon extra-virgin olive oil plus more to taste

Instructions

• Cube the apple and add it to a medium pot.
• Add in the oats as well and cover with water.
• Set the pot over high heat and bring to a boil. Immediately reduce the heat to medium-low and let the pot continue to simmer.
• Remove the pits from the dates and tear (yes, tear!) them into the oats. These pieces will begin to melt into the oats as they simmer, but still try to make the pieces relatively small.
• Stir in the miso and cinnamon. Make sure the miso fully incorporates into the oats, you don’t want to be surprised by any big bite of miso later!
• Let the oats continue to simmer for 5-6 minutes or until they have noticeably thickened. If they still haven’t reached your preferred texture, give them a few more minutes, but note they’ll continue to thicken once they are off the heat.
• Turn off the heat and move the oats off the hot burner. Cover, but leave the lid cracked and let the oats continue to thicken off the heat for 10-15 minutes. This is my secret technique for the perfect oatmeal texture!
• Pile the oats into a bowl and finish with a drizzle of olive oil.

Source
https://justinesnacks.com/molten-date-and-olive-oil-oats/

Chicken Parm Meatballs

Ingredients

• Bag of frozen meatballs
• 1 jar marinara sauce
• 1/2 cup breadcrumbs divided
• ½ cup parmesan cheese finely grated
• 1 yellow onion finely chopped
• 2 teaspoons olive oil
• 2 cups mozzarella cheese shredded
• fresh basil for garnish (optional)

Directions

• Place onion, marinara sauce + 1/2 jar of water in the bottom of a baking dish
• Add frozen meatballs, stir gently to combine
• Bake for 20-45 minutes until the meatballs are hot
• Combine ½ cup breadcrumbs,¼ cup Parmesan cheese, 2 teaspoons olive oil, and a pinch of salt and pepper in a small bowl; mix with fork and set aside.
• Remove meatball from the oven
• Turn on your oven to the broil setting.
• Sprinkle 2 cups shredded mozzarella evenly over the meatballs followed by the breadcrumb mixture.
• Transfer to the oven and broil uncovered until the cheese is melted and bubbly and the breadcrumbs are golden-brown, about 2-3 minutes.
• Garnish with fresh basil and serve.

Notes

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Swap Suggestions

• Protein: Swap chicken meatballs for ground turkey, pork, or beef.
• Vegetarian: I recommend using the IMPOSSIBLE Meatballs or plant based ground protein substitute.
• Gluten-free: Use gluten free breadcrumbs.
• Other: The fresh basil can be swapped for chopped Italian parsley.