• 8 ounces uncooked spaghetti • 1 medium ripe avocado, peeled. • 1/4 cup loosely packed basil leaves. • 2 tablespoons olive oil • 1 tablespoon lemon juice • 1 garlic clove • 1/2 teaspoon kosher salt • 1/4 teaspoon coarsely ground pepper • Optional: Shredded Parmesan cheese, shredded mozzarella cheese and grated lime zest
1. Cook spaghetti according to package directions for al dente, reserving 1/2 cup pasta water. Meanwhile, place avocado, basil, oil, lemon juice, garlic, salt, and pepper in a food processor; pulse until blended. Add water to reach desired consistency. 2. Drain spaghetti; return to pan. Add sauce and toss to coat.
•1-1/2 pounds beef top sirloin steak, cut into thin strips. • 1-1/2 teaspoons ground cumin • 1/2 teaspoon seasoned salt • 1/2 teaspoon chili powder • 1/4 to 1/2 teaspoon crushed red pepper flakes. • 2 tablespoons canola oil • 1/2 cup water • 2 tablespoons lemon juice • 1 garlic clove, minced. • 1 large sweet red pepper, thinly sliced. • 1 large onion thinly sliced. • 8 flour tortillas (8 inches), warmed. • Optional toppings: Sliced avocado and jalapeno peppers, shredded cheddar cheese and chopped tomatoes.
1. In a bowl, toss steak with cumin, salt, chili powder and red pepper flakes. Select sauté setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, brown meat in batches and remove. Add water, lemon juice and garlic to cooker; stir to loosen any browned bits. Press cancel. Return beef to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 20 minutes. 2. Allow pressure to naturally release for 10 minutes, then quick release any remaining pressure. Remove steak with a slotted spoon; keep warm. 3. Add red pepper and onion to cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Quick-release pressure. Serve vegetables and steak with tortillas and desired toppings.
• 12 ounces Canadian bacon, chopped. • 6 English muffins, split and cut into 1-inch pieces. • 8 large eggs • 2 cups 2% milk • 1 teaspoon onion powder • 1/4 teaspoon paprika • HOLLANDAISE SAUCE: • 4 large egg yolks • 1/2 cup heavy whipping cream • 2 tablespoons lemon juice • 1 teaspoon Dijon mustard • 1/2 cup butter, melted.
1. Place half the Canadian bacon in a greased 3-qt. or 13x9-in. baking dish, top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk, and onion powder; pour over top. Refrigerate, cover, overnight. 2. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. 3. In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve sauce immediately with casserole. If desired, sprinkle with chives.
• 2 cups unsweetened almond milk • 3 tablespoons maple syrup • 2 tablespoons matcha (green tea powder) • 1/2 cup chia seeds • 1/2 cup fresh raspberries
1. In a large bowl whisk together almond milk, maple syrup and matcha. Stir in chia seeds. Let mixture sit for 15 minutes, then stir again. Pour into 4 half-pint Mason jars or ramekins. Refrigerate, covered, until thickened, at least 2 hours. Garnish with fresh raspberries.