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Potato & Corn Chowder

Cook time: 30 min

Ingredients: 

• ½ lb bacon, cooked and crumbled
• ¼ cup chopped onion
• 1 ½ pounds Yukon Gold potatoes, peeled and cubed
• 1 can creamed corn
• 1 can evaporated milk
• Salt and pepper to taste

Instructions:

1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender.
2. Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water.
3. Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Tom Kha

Cook time: 45 min

Ingredients:

• 1 Tbsp coconut oil
• ½ white onion, thinly sliced
• 2 cloves garlic, chopped
• 1 red jalapeno, sliced 
• 3 ¼-inch chunks of fresh ginger
• 1-2 Tbsp fresh lemongrass
• 2 tsp red Thai curry paste
• 4 cups chicken broth
• 4 cups canned full-fat coconut milk
• 2 medium chicken breasts, cut into small chunks
• 8 oz mushrooms, sliced
• 1-2 Tbsp brown sugar
• 1 ½  Tbsp fish sauce
• 3 tbsp fresh lime juice
• 2-3 green onions, sliced thin for garnish
• fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a pot over medium heat. Add the onion, garlic, jalapeno, ginger, lemongrass, and red curry paste. Cook, stirring frequently, for 5 minutes or until onions are softened.
2. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for 30 minutes.
3. Strain the aromatics (garlic, onions, and ginger) out of the soup and toss. Add the coconut milk, chicken breast, and mushrooms to the pot.
4. Simmer until chicken breast pieces are cooked through, then add the fish sauce, brown sugar, and lime juice. 
5. Serve topped with cilantro and green onions.

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Italian Meatball Soup

Cook time: 30 min

Ingredients:

• 4 cups water
• 2 Tbsp beef bouillon
• 2 14 oz cans diced tomatoes with basil and garlic
• 1 tsp Italian seasoning
• 16 oz Italian style meatballs
• 2 cups Italian-blend frozen veggies
• 1 cup pastina
• Parmesan

Instructions:

1. Add water, bouillon, and tomatoes with their juices into a pot over medium-high heat. Add the Italian seasoning, and bring to a boil.
2. Reduce the heat to medium, then add the meatballs and veggies. Simmer for 5 minutes, then add the pastina.
3. Simmer for another 7 minutes, then ladle into bowls and top with parmesan cheese.

Roasted Tomato Garlic Soup

Cook time: 40

Ingredients:

• Extra-virgin olive oil
• 2 pints (about 650g) cherry tomatoes
• 1 yellow onion, roughly chopped
• 1 small garlic head, halved crosswise
• 1 bunch basil
• 1 bunch thyme
• 1 red chile, optional
• Salt and pepper
• ½ cup full-fat coconut milk, soy cream, or heavy cream
• ½ cup vegetable stock, plus more as needed

Instructions:

1. Heat the oven to 480°F.
   
2. Drizzle some oil into a deep baking dish. Add in the onion, garlic (cut side down), basil and thyme, chile, and tomatoes. Drizzle more olive oil on top, plus a big sprinkle of salt and pepper. Bake for 25 to 35 minutes, until the tomatoes are slightly charred.
3. Let cool for 5 to 7 minutes. Remove and discard the thyme. Add the rest of the ingredients to a blender, along with the coconut milk and vegetable stock. Remove the little plug from the blender lid, then cover the lid with a kitchen towel and blend until smooth. Taste and adjust the salt and pepper if needed.
4. Serve with a piece of buttered toast or a grilled cheese sandwich.

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Creamy Tortellini Soup

Cook time: 30 min

Ingredients:

• ½ lb. Italian sausage
• ½ cup diced onion
• 1 tbsp minced garlic
• 1 tsp salt
• 1 tsp pepper
• 3 cups tomato sauce
• 1 package cheese tortellini
• ½ cup heavy cream 
• 1 ½ cups arugula

Optional:

• Fresh parsley
• Red pepper flakes
• Vegetable broth

Instructions:

1. Heat a little olive oil in a large pot over medium high heat , then add sausage and cook for 5-7 minutes until browned, stirring and breaking up the sausage as it cooks. 
2. Add the onions and garlic, and sauté until tender. Season with salt and pepper. Then, pour in the tomato sauce. Turn the heat down to medium and stir well. Bring the sauce to a simmer, and let it simmer for 5 minutes.
3. Add the tortellini and cook until tender, about 8-10 minutes, stirring as it cooks. If the soup is too thick, add in vegetable broth or water to thin it out.
4. Add the heavy cream and stir until combined. Add in the arugula, and stir another minute or until the arugula wilts. 
5. Garnish with fresh parsley and red pepper flakes.

One Pot Lemon Chicken Orzo

Cook time: 30 min

Ingredients:

• 2 Tbsp olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 cups chicken broth
• 2 cups water
• ½ cup shredded parmesan 
• 2 cups shredded rotisserie chicken 
• 2 cups spinach
• 1 lemon
• 2 cups uncooked orzo
• ½ tsp salt
• 1 tsp crushed red pepper 

Instructions:

1. Add olive oil to a large pot over medium-high heat and sauté the garlic and shallot for 3-4 minutes until fragrant.
2. Add chicken broth, water, pepper flakes, salt, orzo and the zest and the juice of 1 whole lemon to the pot. Bring it to a boil, reduce to a simmer, then cover and cook for 10 min or until all the liquid is absorbed.
3. Remove from heat. Stir in the parmesan, then stir in the spinach and chicken.
4. Serve topped with more parmesan. 

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French Onion Beef Stroganoff

Cook time: 30 min

Ingredients:

• 1 yellow onion, diced
• 6 oz mushrooms, sliced
• 2 tsp garlic, minced
• 10 oz ground beef
• 6 oz egg noodles
• 1 cup beef broth
• 1 Tbsp flour
• 1 Tbsp butter
• ¼ cup shredded parmesan
• ¼ cup shredded fontina
• 1 Tbsp fresh parsley, chopped

Instructions:

1. Bring a pot of water to a boil. Add your egg noodles, and cook for 4-5 minutes, then drain and set aside. 
2. Heat 1 tbsp oil in a medium ovenproof skillet over medium-high heat. Add the onions and mushrooms, then season with salt and pepper. Cook, stirring, until browned, about 6 minutes. Remove from skillet and set aside.
3. Heat 2 tsp oil in the same skillet over medium-high. Add ground beef and chopped garlic, and cook until browned. Pour off any excess fat, then add the flour and stir.
4. Add the mushrooms and onions back to the skillet, along with the beef broth. Scrape up the browned bits at the bottom of the skillet as you stir. Bring the mixture to a simmer, then add in the noodles, butter, and parsley. Stir until well combined.
5. Sprinkle the cheese over the top, then broil 4-5 minutes or until lightly browned. Let sit for 5-10 minutes before serving. 

One Pot Pasta

Cook time: 25 min

Ingredients:

• 6 oz linguine or spaghetti
• 1 yellow onion
• 1 package grape tomatoes
• 2 cloves garlic
• 1 Tbsp olive oil
• ½ tsp red pepper flakes
• Shredded parmesan
• Parsley
• Pesto

Instructions:

1. Prep your ingredients. Cut your onion in half, and thinly slice one of the halves. Store the other half for future use. Mince the garlic cloves. Pick about 3 tablespoons of parsley leaves from the stems and finely chop. 
2. In a deep skillet or pot, add your pasta noodles, sliced onion, grape tomatoes, garlic, red pepper flakes, olive oil, and 2 ¼ cups water. Season with salt and pepper. Bring to a boil, stirring often. Crush the tomatoes as it cooks to help form a sauce. 
3. Once the water is mostly evaporated and the pasta noodles are al dente, add a handful of parmesan and the parsley to the pan. Toss until incorporated.
4. Plate the pasta, then drizzle with pesto to serve.

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Easy Carbonara

Cook Time: 25 min 

Ingredients:

• 6 oz spaghetti
• 4 oz bacon
• 1.5 oz grated parmesan
• 1 lemon
• 1 egg
• 2 cloves garlic

Instructions:

1. Bring a pot of water to a boil. To prep, thinly slice the garlic cloves. Grate ½ teaspoon lemon zest and squeeze 1 tablespoon juice into a medium bowl, then cut the bacon into ½-inch wide pieces. 
2. Add the spaghetti to the boiling water and cook, al dente, about 5 to 7 minutes. Reserve 1 cup of the pasta water, then drain and set the noodles aside.
3. Separate your egg yolk from the white. Add the egg yolk, salt, and pepper to the bowl with lemon juice and zest, then whisk until combined.
4. Put the bacon in a pan over medium high heat, and cook until crispy, about 5 to 6 minutes. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pan. Add the sliced garlic to the pan and cook for 1 to 2 minutes. Remove the garlic, leaving the fat behind.
5. Add the pasta to the pan with the bacon fat, then add ¼ cup of the pasta water. Cook, tossing, until the water is absorbed. Add ½ cup of the pasta water to the bowl with the egg mixture and whisk until combined. Pour the mixture into the noodles, and add the parmesan. Toss the noodles until the sauce coats the pasta. Add the bacon and garlic, and toss until mixed. Serve immediately.

Tik Tok Ramen

Ingredients: 

• 1 package instant ramen 
• 1 Tbsp butter
• 1 tsp minced garlic 
• ¼ tsp red pepper flakes 
• 1 tsp brown sugar
• 1 Tbsp soy sauce
• 1 egg lightly beaten
• 1 tsp everything bagel seasoning

Instructions:

1. Open the ramen and set the seasoning aside. Cook the ramen according to the instructions on the package, then drain the water and set the noodles aside.
2. Add the butter to a pan over medium heat. Stir in the garlic and red pepper flakes. When the garlic has softened, stir in the brown sugar and soy sauce.
3. Add the noodles to the sauce, and toss to coat. Push the noodles to one side of the pan, and add the egg. Scramble until set.
4. Plate, and top with everything bagel seasoning.

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Lemon Ricotta Pasta

Ingredients:

• 1 lb gemelli or other short pasta
• 1 cup whole milk ricotta cheese
• 2 tablespoon lemon juice from about 1-2 lemons
• 2 teaspoon lemon zest from about 1-2 lemons
• ¾ cup freshly grated parmesan cheese
• 2 teaspoon grated garlic from about 2-3 cloves
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• ½ teaspoon pepper
• ½-1 cup reserved pasta water

Instructions:

1. Bring water to a boil in your pot with a large three-finger pinch of salt. Once it’s boiling, add your pasta and cook until al-dente (usually about 1 – 2 minutes less than the instructions say, taste a noodle to test).
2. Reserve 1 cup of the pasta water, then drain it and set the pasta aside. Do not rinse the pasta.
3. To the same pot you just used to cook your pasta, add the ricotta cheese, lemon zest and juice, parmesan cheese, grated garlic, red pepper flakes, salt, and pepper. Mix until well combined.
4. Add your pasta back into the pot with the sauce along with ½ cup of reserved pasta water. Mix until well combined, adding more reserved pasta water as needed to thin it out to your liking.

Cacio e Pepe

Cook time: 15 min

Ingredients:

• 6 oz. pasta bucatini (or spaghetti)
• 3 tbsp unsalted butter
• 1 tsp freshly cracked pepper
• 1 cup grated parmesan

Instructions:

1. Bring water to a boil in a pot. Season with salt, then add your pasta and cook until al dente. Reserve 1 cup of the pasta cooking water, and drain the pasta.
2. Melt 2 tbsp of butter in a skillet over medium heat. Add the pepper and cook until toasted, about 1 minute.
3. Add ½ cup of the reserved pasta water to the skillet and bring it to a simmer. Add the cooked pasta and the remaining tablespoon of butter. Reduce the heat to low and add the parmesan.
4. Stir and toss the pasta until the cheese is melted and coats the pasta. Add more pasta water if the sauce seems dry. Plate, top with more fresh pepper, and serve.

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