Egg Roll in a Bowl with Ground Pork 🥬🥢

Ingredients

• 1 lb ground pork OR shrimp
• 1 bag coleslaw mix
• 3 cloves garlic, minced
• 2 tbsp soy sauce, plus more to taste
• 1 tsp ground ginger
• 2 cups cooked rice
• Sliced green onions, optional
• Sesame seeds, optional

Directions

1. Cook the rice: Prepare the rice according to the package directions.
2. Cook the protein: If using pork, Add the ground pork to a large skillet over medium-high heat. Cook, breaking it up as it browns, until fully cooked, about 6–8 minutes.
3. Add garlic and ginger: Stir in the garlic and ground ginger. Cook for about 30 seconds, until fragrant.
4. Add the coleslaw mix: Stir in the full bag of coleslaw mix.
5. Cook until tender: Cook for 5–7 minutes, stirring occasionally, until the cabbage softens but still has a little texture.
6. Season: Stir in the soy sauce. Taste and add a little more soy sauce if needed.
7. Serve: Spoon the egg roll mixture over cooked rice and top with green onions and sesame seeds, if using.

Orange Chicken with Rice & Broccoli 🍊🥦

Ingredients

• 1 lb ground chicken
• 2 cups uncooked rice
• 2–3 heads broccoli, cut into florets
• ½–¾ cup orange sauce
• 2 cloves garlic, minced
• 1 tbsp oil
• Salt and black pepper, to taste

Directions

1. Cook the rice: Prepare the rice according to the package directions.
2. Brown the chicken: Heat the oil in a large skillet over medium-high heat. Add the ground chicken and cook, breaking it into small pieces, until browned and completely cooked through, about 6–8 minutes.
3. Add the garlic: Stir in the minced garlic and cook for about 1–2 minutes, until fragrant.
4. Add the orange sauce: Pour in ½ cup orange sauce and stir to coat the chicken. Add more sauce if you'd like it saucier. Reduce the heat slightly and simmer for 2–3 minutes.
5. Cook the broccoli: Steam or sauté the broccoli separately until bright green and tender-crisp, about 4–6 minutes. Season lightly with salt and pepper.
6. Assemble the bowls: Divide the cooked rice among bowls. Top with the orange chicken and broccoli. Spoon a little extra orange sauce over the top if desired.

Italian Sausage Gnocchi Soup 🍲

Ingredients

• 1 lb Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 2 cans tomato sauce (8 oz. cans)
• 4 cups chicken broth
• 1 package potato gnocchi
• 1 cup half-and-half
• 2 large handfuls fresh spinach
• 1 tsp Italian seasoning
• Salt, to taste
• Black pepper, to taste

Directions

1. Brown the sausage: Add the Italian sausage to a large Dutch oven or soup pot over medium heat. Cook, breaking it into bite-sized crumbles, until browned and cooked through.
2. Cook the onion: Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened.
3. Add the aromatics:  Stir in the garlic and Italian seasoning. Cook for about 30 seconds, just until fragrant.
4. Build the broth: Add the tomato sauce and chicken broth. Stir well and bring the soup to a gentle simmer.
5. Simmer: Let the soup simmer for 5–10 minutes to allow the flavors to come together.
6. Cook the gnocchi: Add the gnocchi and cook according to the package directions, usually about 3–5 minutes, or until the gnocchi are tender and begin floating to the surface.
7. Make it creamy: Reduce the heat to low. Stir in the half-and-half and spinach. Cook for another 2–3 minutes, until the spinach has wilted and the soup is heated through. Avoid letting it boil vigorously once the half-and-half is added, since it can separate.
8. Finish and serve: Taste and season with salt and freshly cracked black pepper.

Notes

• A little upgrade I'd make: add ¼–½ cup freshly grated Parmesan at the end and serve it with crusty sourdough. That would fit this soup extremely well. 🥖

Brown Butter Cinnamon Crispy Treats

Ingredients

• 2 sticks (8 ounces) salted butter
• 21 ounces large marshmallows
• 2 vanilla bean seeds (squeezed out of the pod) or 2 teaspoon vanilla bean extract
• 2 teaspoon ground cinnamon
• Pinch of salt
• 12 oz (340 g) crispy rice cereal, toasted
• Flaky sea salt, for finishing

Directions

1. Toast the marshmallows. Line a sheet pan with parchment paper and arrange the marshmallows in a single layer. Broil until deeply golden and crisp on top, watching them very closely. They can go from perfectly toasted to burnt fast, so rotate the pan every 30 seconds or so for even browning.
2. Brown the butter. In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Continue cooking, stirring frequently, until the milk solids turn deep golden brown and the butter smells nutty and fragrant.
3. Make the marshmallow mixture. Reduce the heat to low. Add the toasted marshmallows, vanilla bean seeds or extract, cinnamon, and a pinch of salt. Stir until the marshmallows are completely melted and the mixture is smooth and sticky.
4. Add the cereal. Remove from the heat and fold in the toasted rice cereal until every piece is evenly coated.
5. Press into the pan. Line two 9 x 13-inch baking dishes with parchment paper. Transfer the mixture to the pan and use the reserved butter wrapper or a lightly buttered piece of parchment to press everything firmly into an even layer.
6. Finish. Sprinkle generously with flaky sea salt. Let cool slightly, then score into squares before the treats fully set.

Notes

• Toast the cereal if you have the time. Spread it on a sheet pan and bake at 350°F for about 5–8 minutes, stirring once, until lightly golden and fragrant.
• For a more compact, dense, extra-chewy crispy treat, use 4 cups of cereal instead of 6.
• For a lighter, crispier texture with more crunch, stick with the full 6 cups.

Source

https://www.instagram.com/p/DcpsrRkNGbd/

Marinated Onion Dip

Ingredients

• 1 medium red onion, finely diced
• ¼ cup red wine vinegar
• ½ cup good-quality extra virgin olive oil, plus more if needed
• 1 tablespoon capers
• Zest of 1 lemon
• Juice of ½ lemon
• 2 garlic cloves, finely grated
• 1 small handful fresh parsley, chopped
• 1 small handful fresh basil, chopped
• 2 generous pinches kosher salt
• ½ tablespoon freshly ground black pepper

Directions

1. Combine the ingredients: Add the diced red onion, red wine vinegar, olive oil, capers, lemon zest, lemon juice, garlic, parsley, basil, salt, and black pepper to a medium bowl.
2. Mix well: Stir until everything is evenly combined. The onions should be mostly submerged in the marinade. Add another splash of olive oil if needed.
3. Marinate: Let the mixture sit at room temperature for about 30 minutes. This gives the onions time to soften and absorb the vinegar, lemon, herbs, and olive oil.
4. Serve: Give it a good stir before serving and make sure to spoon up plenty of the flavorful marinade along with the onions.

Serving Ideas

• Fresh sourdough or crusty bread for dipping
• Grilled chicken, steak, pork, or fish
• Green or grain salads
• Roasted potatoes or other vegetables
• Burrata, ricotta, or whipped feta

Storage

• Store covered in the refrigerator for 4–5 days. The olive oil may firm up when chilled, so let the dip sit at room temperature for a few minutes and stir well before serving.