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Kate Hudson’s 4-Ingredient Tacos

Cook time: 25 min

Ingredients:

• 1 white onion, diced
• 2 lb ground beef
• Taco seasoning packet
• Flour tortillas

Instructions:

1. Saute the diced onion in oil over medium heat. Once softened, add the ground beef. Cook, stirring occasionally, until browned. Add the taco seasoning and stir to combine. Set the beef mixture aside.
2. In another pan, heat a “soaking level” of high-heat oil over medium-high heat. When shimmering, add a flour tortilla. Spoon some of the beef mixture into the tortilla, then fold it into a taco.
3. Cook in the oil for 10 seconds on each side, or until browned. Place on a paper-towel lined plate to drain.
4. Add any toppings you like, and serve!

Beef Taco Bowls

Cook time: 30 min

Ingredients:

• 1 Tbsp olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ large yellow onion, sliced
• 1 tsp salt
• 1 tsp pepper
• 1 lb ground beef
• 1 packet taco seasoning
• 1 can fire roasted tomatoes
• 1 cup dry rice
• 1 can black beans, drained and rinsed
• 1 can corn
• 1 lime, sliced into wedges

Instructions:

1. Put your rice into your rice cooker with water and cook.
2. Heat oil in a large pan over medium-high heat. Add ground beef and cook until browned. Add the taco seasoning and tomatoes. Stir to combine and cook until heated through. Remove from pan and set aside.
3. Wipe the pan clean, then add the oil. Add the peppers, onions, salt, and pepper. Cook, stirring occasionally, until vegetables have softened.
4. Add ½ cup of cooked rice to each bowl. Top with 2 tbsp each of black beans and corn, ⅓ cup ground beef mixture, ¼ cup peppers and onions, and 1 lime wedge.

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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. 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.
4. 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 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.
3. Bring it to a boil, reduce to a simmer, then cover and cook for 10 min or until all the liquid is absorbed. Remove from heat.
4. Stir in the parmesan, then stir in the spinach and chicken. Serve topped with more parmesan. 

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Sheet Pan Tacos

Cook time: 30 min

Ingredients:

• 1 lb chicken breast, cut into chunks
• 1 poblano pepper, sliced
• 1 bell pepper, sliced
• ½ red onion, sliced
• Salt
• Pepper
• Olive oil
• Chorizo spices
• Tortillas 

Instructions:

1. Set your oven to broil. Add the poblano, bell pepper, and onion to a sheet pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss until coated, then put in the oven for 15 minutes. 
2. While the veggies are cooking, add 1 tsp olive oil, salt, pepper, and chorizo spices to your chicken. Toss until the chicken is fully coated in the seasonings. 
3. Once the veggies are done, push them to one side of the sheet pan. Add the chicken to the other half, then broil for 8-10 min or until the chicken is cooked through. 
4. Put the veggies and chicken in your tortillas, then add your toppings of choice.

Parmesan Crusted Chicken & Broccoli

Cook Time: 25 min

Ingredients:

• 1 chicken breast, cut into nugget-sized pieces
• 2 Tbsp dijon mustard
• ⅓ cup panko bread crumbs
• ¼ cup parmesan
• ½ tsp thyme
• Salt to taste
• Pepper to taste
• Olive oil 
• Broccoli florets

Instructions:

1. In a small bowl, combine the breadcrumbs, parmesan, thyme, salt and pepper. Add a drizzle of olive oil and mix once more.
2. Brush each piece of chicken with the dijon mustard, then coat with the breadcrumb mixture. Place into the air fryer basket.
3. Once each piece is done, air fry for 6 minutes at 380º. Flip each piece of chicken, and make space in one corner.
4. Toss the broccoli florets in olive oil, salt, and pepper, then add to the air fryer basket.
5. Air fry once more for 8 minutes at 380º or until the chicken reaches 165º. Serve with your favorite dipping sauce.

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Chicken Sausage & Gnocchi

Cook time: 30 min

Ingredients:

• Cruciferous Crunch Collection
• Jalapeno Chicken Sausage
• Cacio e Pepe Gnocchi

(We got these items from Trader Joe’s, but you can find similar items at any grocery store!)

Instructions:

1. Heat up a pan over medium with some olive oil and cook the Cruciferous Crunch mix until it’s wilted.
2. Add sliced chicken sausage and cook until the sausage is browned. Remove the mix from the pan, and cook the gnocchi according to the package.
3. Once it’s done, add the sausage and veggie mixture back to the pan, and mix until everything is combined.

Pasta al Limone with Tuna

Cook time: 30 min

Ingredients:

• 1 large tin tuna
• 12oz bucatini 
• 4 tbsp butter
• ½ cup panko breadcrumbs 
• 2 tbsp olive oil
• 2 lemons
• ½ cup heavy cream
• ½ cup grated Parmesan
• Salt and pepper 

Instructions:

1. Melt 2 tbsp butter in a pan over medium heat. Add the breadcrumbs and a pinch of salt. Cook, stirring, until browned. Put in a small bowl and set aside. 
2. Boil water for your pasta and cook according to the package. 
3. While the pasta is cooking, add remaining 2 tbsp of butter and olive oil to a pan over medium heat. Add the zest from two lemons.
4. Cook, stirring, until fragrant, about one minute. Add the tuna, juice from two lemons, and heavy cream. Cook, stirring and breaking up the tuna, until the sauce is slightly thickened and reduced, about 5 min. Add the Parmesan cheese and stir until combined. 
5. When the pasta is finished, transfer the noodles into the sauce and toss until coated. Plate, then top with breadcrumbs, Parmesan, and pepper.

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Honey Lemon Salmon

Cook time: 25 min

Ingredients: 

• 2 salmon filets
• 1 bunch broccolini
• 2 tbsp honey
• 2 tbsp warm water
• Juice from ½ lemon
• 1 clove garlic, minced
• 1 tbsp soy sauce
• 1 tsp olive oil
• 1 tsp cornstarch
• Optional sesame seeds and green onion for garnish

Instructions:

1. Preheat your oven to 425º. Place salmon and broccolini on a parchment lined baking sheet. Drizzle salmon and broccolini with olive oil and sprinkle with salt and pepper. Tuck a few lemon slices into the broccolini. Bake for 10 minutes.
2. While the salmon is in the oven, combine the honey, water, lemon juice, garlic, soy sauce, olive oil, and cornstarch in a small bowl. Whisk until fully combined. 
3. Once the salmon is removed from the oven, drizzle the sauce over the salmon and broccolini. Switch the oven to broil, and place the salmon in the broiler for 4 minutes. 
4. Plate the salmon and broccolini. The sauce remaining in the sheet pan will have thickened from the heat. Brush the thickened sauce over the tops of the salmon. If desired, garnish with sesame seeds and green onion.

Cucumber Shrimp Boats

Cook time: 15 min

Ingredients:

• Shrimp
• White rice
• Cucumber
• Olive oil 
• Seasoning
• Sriracha

Instructions:

1. Cook your rice according to instructions. Toss shrimp in olive oil, salt, pepper, and your seasoning of choice—we used smoked paprika. Place in a single layer in your air fryer and cook at 400º for 8 minutes.
2. While the rice and shrimp are cooking, cut a cucumber in half lengthwise. Scrape out the seeds with a spoon.
3. When the rice and shrimp are finished cooking, fill the cucumber with rice. Top with shrimp, and drizzle with sriracha.

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Salmon Tacos

Cook time: 15 minutes

Ingredients:

• Salmon
• Shredded cabbage
• Greek yogurt
• Lime
• Smoked paprika
• Mango salsa
• Corn tortillas

Instructions:

1. Pat a salmon filet dry, then rub it all over with olive oil, salt, and smoked paprika. Line your air fryer with foil, then cook the salmon at 400º for 8-10 minutes. Let it cool for a couple of minutes, then flake with a fork.
2. While the salmon is cooking, combine cabbage, a dollop of greek yogurt, juice from half a lime, and a pinch of salt in a small bowl. Toss to combine.
3. Warm the tortillas, then arrange them on a plate. Top with slaw, flaked salmon, and mango salsa.

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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Caramelized Onion Ravioli

Cook time: 30 min

Ingredients:

• 1 large yellow onion
• 1 bag spinach ricotta ravioli
• 1 Tbsp butter
• Sour cream
• Dill

Instructions:

1. Thinly slice your onion, then add it to a pan with 1 tbsp olive oil over medium heat. Stir constantly for about 20 minutes or until caramelized.
2. While the onions are caramelizing, bring a pot of salted water to a boil. Cook the ravioli according to instructions. Save ⅓ cup of the pasta water, then transfer the drained ravioli to the pan with the onions.
3. Turn the heat to low, then add the reserved pasta water and butter to the pan. Toss until the water is mostly evaporated and a sauce has formed. 
4. Plate the ravioli, then dollop with sour cream and top with fresh dill. 

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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