Key Lime Pie

Graham Cracker Crust, store bought


3 Egg Yolks

2 tsps. Lime Zest

14 oz. Sweetened Condensed Milk

2/3 Cup Key Lime Juice


1 Cup Heavy Cream

2 tbsps. Powdered Sugar

  • Preheat the oven to 350.
  • For the Filling
    • In an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes.
    • Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer.
    • Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer.
    • Pour the mixture into the crust.
    • Bake for 10 minutes, or until the filling has just set.
    • Cool on a wire rack then refrigerate.
    • Freeze for 15 to 20 minutes before serving.
  • For the Topping
    • Whip the cream and the powdered sugar until nearly stiff.
    • Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Baked Risotto with White Beans, Herbs, and Lemon

1 Large Leek

4 tsps. Minced Garlic

1 Large Lemon

1 tsp. Dried Thyme

½ tsp. Ground Rosemary

15 oz. Cannellini Beans

4 tbsps. Olive Oil, divided

¼ tsp. Red Pepper Flakes

2 Cups Arborio Rice

1 Cup Dry White Wine

32 oz. Vegetable Broth

1 Cup Water

1.25 tsps. Salt, divided, plus more as needed

¼ tsp. Black Pepper

¾ Cup Panko Bread Crumbs

¼ Cup Fresh Parsley Leaves

  • Arrange a rack in the middle of the oven, remove any racks above it, and heat the oven to 350.
  • Trim the bottom and dark green parts from 1 large leek, then cut in half lengthwise.
  • Cut each half lengthwise into thirds, then cut crosswise into ½ inch pieces.
  • Mince the garlic.
  • Finely grate the zest from 1 large lemon (about 1 tbsp).
  • Juice the lemon until you have 2 tablespoons.
  • Strip the leaves from ½ small bunch fresh thyme and finely chop.
  • Strip the leaves from 1 sprig rosemary and finely chop.
  • Drain and rinse 1 can cannellini beans.
  • Heat 2 tablespoons of the olive oil in a 3-4 quart Dutch oven over medium heat until shimmering.
  • Add the leek and cook, stirring often, until softened, about 6 minutes.
  • Reduce the heat to medium-low and add the garlic, half the lemon zest, half the thyme, half the rosemary, and ¼ tsp red pepper flakes.
  • Cook until fragrant, about 1 minute.
  • Add 2 cups arborio rice.
  • Cook, stirring, until each grain of rice is coated and beginning to toast lightly, about 1 minute.
  • Add 1 cup dry white wine and simmer until the pot is almost dry, about 1 minute.
  • Add the beans, vegetable broth, water, salt, and black pepper.
  • Bring to a boil over high heat.
  • Stir well, cover, and transfer to the oven.
  • Bake until the rice is al dente, 10 to 12 minutes.
  • Meanwhile, place ¾ cup panko breadcrumbs and the remaining 2 tbsps. olive oil in a small bowl and stir to combine.
  • Add the remaining lemon zest, thyme, rosemary, salt, and several grinds of black pepper.
  • Finely chop ¼ cup fresh parsley leaves, add half to the breadcrumbs, and stir to combine.
  • When the rice is ready, remove from the oven and heat the broiler to high.
  • Add the lemon juice and remaining parsley into the rice and stir to combine.
  • Taste and season with more salt and pepper as needed.
  • Scatter the breadcrumbs are toasted, 1 to 2 minutes.
  • Let cool 5 minutes before serving.

Source: The Kitchn

Eggs Benedict

8 Slices Bacon or 4 Sliced Canadian Bacon

4 Large Eggs

2 tsps. White Vinegar

2 English Muffins


Hollandaise Sauce

10 tbsps. Unsalted Butter

3 Large Egg Yolks

1 tbsp. Lemon Juice

½ tsp. Salt

1/8 tsp. Cayenne Pepper

  • Cook the Bacon
    • Heat a large skillet on medium low heat.
    • Add the strips of bacon or the slices of Canadian bacon.
    • Slowly fry, turning occasionally, until the bacon is browned on both sides, and if using strip bacon, much of the fat is rendered out.
    • Remove the bacon from the pan, set on a paper towel to absorb the excess fat.
  • Get the Water Ready
    • While the bacon is cooking, bring a large saucepan 2/3 filled with water to a boil then add the vinegar.
    • Bring the water to a boil again, then lower the heat to a bare simmer.
  • Make the Hollandaise Sauce
    • Gently melt 10 tbsps. unsalted butter.
    • Put the 3 egg yolks, a tablespoon of lemon juice, and salt in a blender.
    • Blend on medium to medium high speed for 30 full seconds until eggs lighten in color.
    • Turn the blender down to the lowest setting, slowly dribble in the hot melted butter, while continuing to blend.
    • Taste for salt and acidity and add more salt or lemon juice to taste.
    • Transfer it to a container you can use for pouring and set it on a warm but not hot place on or near the stovetop.
  • Poach the Eggs
    • Working one egg at a time you crack an egg into a small bowl and slip it into the barely simmering water.
    • Once it begins to solidify, you can slip in another egg, until you have all four cooking.
    • Turn off the heat, cover the pan, and let sit for 4 minutes.
    • Note that the timing is a little variable on the eggs, depending on the size of your pan, how much water, how many eggs, and how runny you like them.

Source: Simply Recipes

Farro Bean Salad

½ Cup Pearled Farro

½ Cup Dried Black-Eyed Peas, soaked and drained

1 tsp. Salt

1.5 Cups Water

1 Cup Chopped Fresh Parsley

½ Cup Chopped Green Onions

½ Cup Cherry Tomatoes, quartered

½ Cup Peeled Diced Cucumber

¼ Cup Olive Oil

¼ Cup Chopped Fresh Mint

3 tbsps. Fresh Lemon Juice

  • In the Instant Pot, combine the farro, black-eyed peas, salt, and water.
  • Secure the lid on the pot.
  • Close the pressure-release valve.
  • Select MANUAL and set the pot at HIGH pressure for 10 minutes.
  • At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
  • Drain off any excess water.
  • Allow the farro-pea mixture to cool slightly.
  • Meanwhile, in a large bowl, mix together the parsley, green onions, tomatoes, cucumber, olive oil, mint, and lemon juice.

Source: Instant Pot Vegetarian Cookbook

Falafel Chickpea Vegetarian Stuffed Peppers

4 tbsps. Olive Oil, divided

1 Yellow Onion, finely chopped

3 tsps. Minced Garlic

Salt and Pepper

2x 15.5 oz. Can Chickpeas, drained

2 tsps. Ground Cumin

1 tsp. Ground Coriander

¼ cup Parsley, chopped and divided

4 Bell Peppers, halved lengthwise, seeds and ribs discarded

¼ cup Finely Chopped Tomatoes

¼ cup Finely Chopped Cucumbers

½ Lemon

Tahini, for serving

  • Preheat oven to 400.
  • In a large skillet, heat 2 tablespoons olive oil over medium-high heat.
  • Add onion and garlic and season with salt and pepper.
  • Cook, stirring often, until softened, about 5 minutes.
  • Transfer onion mixture to a bowl.
  • Add chickpeas, cumin, coriander, most of the parsley, and 1 tablespoon olive oil to bowl, season with salt and pepper and toss to combine.
  • Arrange bell peppers in a baking dish and fill with chickpea mixture.
  • Roast until peppers are tender, about 30 minutes.
  • Meanwhile, toss tomatoes and cucumbers with lemon juice, remaining parsley and 1 tablespoon olive oil.
  • Serve peppers topped with tomato salad and drizzled with tahini.

Source: Delish

Instant Pot White Cheddar Mac & Cheese

2.5 Cups Water

8 oz. Elbow Macaroni

1 tbsp. Butter

Salt and Pepper

1.5 Cups Shredded White Cheddar Cheese

¼ Cup Shredded Parmesan Cheese

1/3 Cup Milk

  • Pour water into Instant Pot.
  • Sprinkle in the macaroni.
  • Add in the butter, salt, and pepper.
  • Cover Instant Pot and secure the lid.
  • Make sure the valve is set to sealing.
  • Select the manual/pressure cook button to 4 minutes.
  • When the time is up let pot sit for 5 minutes then move valve to venting, remove lid.
  • Stir in cheeses and milk.
  • Dinner is served.

Blue Cheese and Bacon Potato Salad

1 ½ lbs. Potatoes, peeled and diced

4 Slices Bacon

¼ Cup Red Onion, diced

¼ Cup Blue Cheese, crumbled

½ Cup Blue Cheese Dressing

  • Place the potatoes in a large pot, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are just tender, about 8-10 minutes, before removing from water and letting them cool.
  • Meanwhile, cook the bacon and crumble.
  • Mix everything and enjoy or let sit, covered, in the refrigerator for an hour or overnight!

Source: Closet Cooking

Honey Chipotle Grilled Chicken Skewers

¼ Cup Honey

¼ Cup Chipotle Chiles and Adobo Sauce (from a can)

2 tbsps. Apple Cider Vinegar (or lime juice)

1 tbsp. Soy Sauce

3 tsps. Minced Garlic

1 tsp. Cumin

1 lb. Boneless and Skinless Chicken Breast, cut into bite sized pieces

  • Puree the honey, chipotle chiles and adobo sauce, vinegar, soy sauce, garlic, and cumin in a food processor.
  • Marinate the chicken in half of the honey chipotle sauce for 20 minutes to overnight.
  • Skewer the chicken in half of the honey chipotle sauce for 20 minutes to overnight.
  • Skewer the chicken and grill over medium-high heat until slightly charred and cooked, about 2-5 minutes per side.
  • Serve with the remaining honey chipotle sauce for dipping!

Source: Closet Cooking

Miso Ramen with Fried Pork Cutlet

Soy Sauce Eggs

4 Large Eggs

½ Cup Soy Sauce

3 tbsps. Mirin

1 tbsp. Sugar

½ tsp. Chili Garlic Sauce

1 Star Anise


1 tbsp. Vegetable Oil

2 lbs. Pork Neck Bones (you could also use chicken wings or backs and necks)

1 Cup Coarsely Chopped Ginger

1 tsp. Chili Garlic Sauce

6 Scallions, coarsely chopped

1 head garlic, halved crosswise

Pork Cutlets

4 Boneless Pork Loin Cutlets (about 1.5 oz. each)

Salt and Pepper

½ Cup Flour

2 Large Eggs, beaten

1.5 Cups Panko Breadcrumbs

Vegetable Oil, for frying

Miso Ramen

1/3 Cup Light Miso

3 tbsps. Mirin

3 tbsps. Soy Sauce

1 tsp. Chili Garlic Sauce

1 tsp. Sesame Oil

12-16 oz. Fresh Ramen


1 Tomato, diced

2 Scallions, chopped

2 tsps. Toasted Sesame Seeds

For the Soy Sauce Eggs

  • Put the eggs in a saucepan of water to cover.
  • Bring to a simmer, reduce the heat to the lowest setting and simmer for 7 minutes (medium-soft yoks).
  • Remove to an ice bath to cool.
  • Peel and set aside.
  • In a small saucepan, combine the soy sauce, mirin, sugar, chili garlic sauce, star anise and ½ cup water.
  • Bring to a simmer and remove from the heat.
  • Add the eggs and let cool until evenly colored a light brown, about 1 hour.

For the Broth

  • Heat the vegetable oil in a medium Dutch oven over medium heat.
  • Add the neck bones and cook, tossing occasionally, until browned, 3 to 4 minutes.
  • Add the ginger, chili garlic sauce, scallions, garlic and 10 cups water.
  • Bring to a gentle simmer and cook until slightly reduced (about 8 cups) and flavorful, about 1 hour.
  • Remove the solids with a slotted spoon and discard.

For the Pork Cutlets

  • Put the cutlets between plastic wrap and pound to between ¼ and ½ inch thick.
  • Season the cutlets with salt and pepper.
  • Put the flour, eggs and panko separately in 3 shallow bowls.
  • Dredge the pork first in the flour, then in the egg and finally in the breadcrumbs. Set the cutlets on a baking sheet, without touching.
  • Heat a large skillet with about ½ inch vegetable oil over medium-high heat until an edge of a cutlet sizzles on contact.
  • Add half of the cutlets and cook, turning once, until golden brown and crispy on both sides, about 1 to 2 minutes per side.
  • Remove to a wire rack, seasoning lightly with salt and repeat with the remaining pork.
  • Cut into 1-inch slices.

For the Miso Ramen

  • When ready to serve, combine the miso, mirin, rice wine, soy sauce, chili garlic sauce and sesame oil in a small bowl and whisk until combined and creamy.
  • Add the mixture to the broth and simmer.
  • Meanwhile, bring a pot of water to a boil and cook the ramen noodles according to the directions on the package.
  • Drain and divide the ramen among 4 bowls.
  • Ladle the broth over the ramen.

For the Garnishes

  • Top with tomatoes, scallions, sesame seeds, pork cutlets and eggs.
  • Serve immediately.

Source: Girl Meets Farm

Asparagus Stuffed Chicken

1 lb. Chicken Breasts, butterflied

2 oz. Gruyere, shredded or sliced

½ Cup Sundried Tomatoes, thinly sliced

12 Stalks Asparagus, trimmed

½ tsp. Paprika

¼ tsp. Garlic Powder

¼ tsp. Onion Powder

½ tsp. Thyme

½ tsp. Oregano

Salt and Pepper, to taste

1 tbsp. Olive Oil

  • Lay the butterflied chicken down with the cut side up, sprinkle on the cheese, and sundried tomatoes, along with the asparagus before folding one side back over and sealing it up with toothpicks.
  • Season the outside of the chicken with the combination of the paprika, garlic powder, onion powder, thyme, oregano, salt and pepper.
  • Heat the oil in a large oven safe skillet over medium heat, add the chicken and lightly brown on both sides, gently flipping in between, about 2-3 minutes per side.
  • Either: Transfer to a preheated 350 oven and cook until the chicken is cooked through, about 10-25 minutes OR cover the pan with a lid, reduce the heat to medium-low and cook until the chicken is cooked through, about 10-15 minutes.

Source: Closet Cooking