Arugula and Quinoa Salad with Pomegranate and Pumpkin Seeds - The Clean Gourmet

Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

In the midst of a season of holiday treats and decadence, this is what your body is craving.  Clean and colorful, this salad will fill you with nutrients without killing your holiday buzz (hey, it’s red and green!).

Another plus, this peppery and sweet salad requires minimal chopping and can be put together easily in less than 10 minutes.

For a Latin twist, replace the parsley with cilantro, the lemon with lime, and add a bit of minced jalapeño.

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Arugula and Quinoa Salad with Pomegranate and Toasted Pumpkin Seeds

Serves 4 as a side (serves 2 as a main)

Ingredients:

2.5 oz arugula, roughly chopped (unless using baby arugula)

3 tablespoons lemon juice (from about 1 lemon)

1 tablespoon extra virgin olive oil

1/8 teaspoon salt

2 tablespoons finely chopped parsley

1 cup chilled cooked quinoa

1/2 cup pomegranate arils

1/4 cup toasted pumpkin seeds

Freshly ground black pepper, to taste

Procedure:

Toss arugula, lemon, olive oil, salt, and parsley together in a medium bowl.  Top with quinoa, pomegranate, and pumpkin seeds.  Finish with some freshly ground black pepper and serve.

Alternatively, just toss all ingredients together so everything is evenly combined.


Pumpkin Hazelnut Espresso Muffins - The Clean Gourmet

Pumpkin Hazelnut Espresso Muffins

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Pumpkin is still going strong!

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Kefir is a cultured milk product similar to yogurt, except it has different, more potent strains of bacteria, and is thin enough to drink.  It’s a great alternative to buttermilk in baking and pancake recipes, thanks to its similar consistency and acidity to buttermilk.  Kefir is also a perfect base for smoothies!

Maple Hill Creamery arguably produces the best kefir, because they use the highest quality milk from third party certified 100% grass-fed cows.  Not only is grass-fed dairy better for you, as I discussed here, supporting grazing cattle also promotes the natural ecology of the planet and preserves various perennial grass species, which are at risk of extinction.  Grass farmers (the farmers who raise grass-fed cattle) have a vested interest in using a variety of grasses to support the cows’ health.  These cows then preserve these perennial grasses  by clipping them at the right moments so that the grasses can form deep roots.  The cows are also responsible for aerating the soil with their hooves, which allows water to penetrate the soil more effectively.

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Also, Maple Hills flavors cannot be beat. Maple, Strawberry, and Vanilla, to name a few, are naturally flavored and only gently sweetened.  Of course, Plain is a classic option if you prefer something more neutral.

Now about these muffins.  They’re a sophisticated twist on pumpkin spice with hazelnut and espresso.  However, if you don’t like hazelnuts, almond flour should be a fine substitute and if you don’t want caffeinated muffins, you can easily substitute with decaffeinated espresso or espresso powder.  Just try to look for water processed decaf, rather than chemically processed so that you’re not exposing yourself to unnecessary toxins.

If you prefer a loaf or bundt, go ahead and bake this in a loaf or bundt pan.  Just add extra baking time and check it until a knife or toothpick comes out clean.

Ingredients:

1 1/4 cups spelt flour or gluten free flour mix (1/2 cup arrowroot + 3/4 cup brown rice flour is a great ratio.  Cup4Cup and ATK all-purpose mixes are great too.)

3/4 cup hazelnut meal/flour

1 teaspoon baking soda

1 teaspoon baking powder

1 3/4 teaspoon pumpkin pie spice (DIY: 1/4 teaspoon ground nutmeg + 3/4 teaspoon ground cinnamon + 3/4 teaspoon ground cloves)

1/4 teaspoon sea salt

4 teaspoons instant espresso powder or 1 shot of espresso

3/4 cup pumpkin purée, room temperature

1/2 cup Maple Hill Creamery 100% Grass-Fed Plain, Vanilla, or Maple kefir, room temperature

1/3-1/2 cup coconut sugar (more or less depending on preference for sweetness)

1/4 cup coconut oil (liquid) or neutral oil (avocado is best)

1 large egg, room temperature

2 teaspoons apple cider vinegar

Raw pecans, for topping

What to do:

Preheat the oven to 325 degrees F.  Grease or line a standard muffin pan with 9 muffin liners.

In a medium bowl, whisk together flours, baking soda, baking powder, pumpkin spice, and salt.

In a large bowl, combine pumpkin, kefir, coconut sugar, oil, egg, and espresso powder. Mix until well combined.

Add the dry ingredients to the pumpkin mixture and mix gently until just combined.

Spoon the muffin batter into the prepared muffin cups. Sprinkle pecans over the batter in each muffin cup.

Bake until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.

Allow muffins to cool in pan. Remove and store in an airtight container for up to one day, or in refrigerator for up to one week.

Pumpkin Hazelnut Espresso Muffins - The Clean Gourmet


Pumpkin Creamed Kale - The Clean Gourmet

Pumpkin Creamed Kale

Get ready for the holidays, because they’re basically here!  If you want a to “healthify” your holiday a bit, this is a superb way to add some virtue to the spread of candied yams, sugared cranberry sauce, and stuffing.  While those each have a well deserved place on the Thanksgiving table, there should be room for a bit of greenery as well.

Don’t get me wrong; this doesn’t taste “diety” and will certainly hold its own next to the candied yams, stuffing, and the like.  Another bonus, you won’t need more than 20 minutes from start to finish.

Rather than making a traditional roux with butter, flour, and cream, I brown the pumpkin with the shallot and garlic, then I gradually add in the broth until emulsified.  The toasted pumpkin purée, combined with a touch of cashew cream or milk creates a much healthier and nutrient dense alternative to the white béchamel used in most creamed dishes.

Pumpkin Creamed Kale

Serves 4-6 as a side dish

Ingredients:

1 1/2 tablespoons grass fed butter or olive oil

1 medium shallot, minced

1 clove garlic, peeled and left whole

1 1/2 cups pumpkin purée (ideally from scratch, but canned is fine)

2/3 cup broth (chicken, bone, or vegetable)

1 bay leaf

1/8 teaspoon white pepper  and/or a dash of cayenne pepper

1/8 teaspoon nutmeg

1 bunch kale (any kind), stems removed and thinly sliced

1/2 cup cashew creamalmond milk, or grass fed whole milk

Salt, to taste (about 1/4 teaspoon)

What to do:

Warm a large high sided pan over medium heat.  Add butter or olive oil, shallot, garlic, and a pinch of salt.  Continue to cook, stirring, until shallot is pale and translucent, about 5 minutes.

Add pumpkin purée and cook, stirring, until thickened and beginning to darken.  Slowly whisk in broth, stirring constantly, until emulsified with the pumpkin.

Add bay leaf, nutmeg, pepper, and kale.  Mix thoroughly and cover.  Reduce heat to medium low and simmer until kale is soft, about 10 minutes.

Turn off the heat, stir in cashew cream or milk of choice and adjust for salt.  Serve immediately.

(Optional: top with toasted pumpkin seeds for garnish and a little bit of crunch)


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Sweet Surrender Grape Preserves

Sweet Surrender Grape Preserves - The Clean Gourmet

I haven’t had a classic PB&J in years because, honestly, I’m not into grape jelly.  Any jelly, really.  Preserves, which contain the whole fruit, are much better.  Unfortunately, I have yet to find grape preserves anywhere.

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Small fruits like grapes, figs, and berries are my favorite, since I prefer to graze on fruit a bit at a time and can never eat a whole apple, pear, or citrus in one sitting.

When I tasted Sweet Surrender grapes after purchasing them for the first time, I was blown away by their flavor and sweetness.  To be honest, it was a bit much for me, as I’m pretty sensitive to sweet.  There was no way that I could get through the whole bag before they spoiled and I will never waste anything if I can help it.  So, with all that natural sweetness in the flesh and pectin in their super thick skins, I figured they’d be perfect for preserves!  No added sugar needed, with just an apple to provide extra pectin for natural gelling power.

The grapes’ robust flavor is further intensified when reducing it to a preserve, which makes it stand up really well to complementary flavors.  I chose to use clove, star anise, and bay leaf.  If you don’t have such spices on hand, I’m sure classic cinnamon and clove would be delicious as well🙂.

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I don’t know if this recipe is appropriate for canning, as there is no added sugar.  That said, in regards to flavor, the variety of grapes has so much sweetness that you don’t need any added sugar, and the pectin from the apple provides all the thickening you need.

Makes about 1 cup preserves

Ingredients:

2 pounds (1 bag) Sweet Surrender grapes, or other dark, thick skinned sweet grape varietal, such as Concord (see note if using grapes with seeds)

1 small apple, small dice (do not peel)

2 tablespoons lemon juice, from 1/2 medium lemon

1/4″ piece bay leaf

2 whole cloves

1/2 star anise

Procedure:

Bring all ingredients to a simmer over medium heat.  Once simmering, reduce heat to low, preferably over a flame tamer, and simmer, uncovered, 45-60 minutes.  Stir occasionally and poke the grapes with a fork to help them break down.  When ready, the grapes will be broken down and the liquid syrupy.

Remove bay leaf, cloves, and star anise (unless using a food mill).  Blend with an immersion blender or in a food processor until uniform, but not completely smooth (unless you like that, in which case you should use a blender).  If you are using Concords or other grape varietal with seeds, pass the stewed grapes through a food mill.  You won’t need to remove the spices prior to using a food mill.

Pour into sterilized glass jars, seal, and refrigerate.  I do not know if this recipe is appropriate for shelf stable canning.  Just keep refrigerated for up to one month, or portion and freeze in airtight plastic containers for later use.

 


Harissa and Date Pan Chicken - The Clean Gourmet

Harissa and Date Pan Chicken

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Spicy and a little sweet, this is a meal for two that requires little chopping and prep.  It’s a beautiful date night (no pun intended) meal for the novice cook looking to impress😉.

Serve it over polenta, as I have here, or mashed Yukon potatoes.  The total active cooking time for the chicken is about 15 minutes, so I recommend getting the polenta or mashed potatoes going before you begin prep for cooking the chicken (unless you’re using instant polenta).  Even more fool-proof, simply serve with a hunk of crusty bread and a side salad.

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Harissa and Date Pan Chicken

Serves 2

Ingredients:

2 boneless chicken thighs, halved lengthwise, against the grain

1 1/2 tablespoons (a.k.a. 4 1/2 teaspoons) harissa paste

1/2 tablespoon (a.k.a. 1 1/2 teaspoons) avocado oil or olive oil

1 clove garlic, minced

1 beefsteak tomato, quartered and cut into 1/4-inch slices

1 medjool date or 3 deglet noor dates, finely chopped

1 tablespoon sherry vinegar

1/4 cup picked fresh parsley, minced

salt and black pepper, to taste

Procedure:

Marinate the chicken in harissa paste 30 minutes or up to overnight.

Heat a large pan, preferably cast iron, over medium-high heat.  Toss the marinated chicken with the oil and sear in pan, about 5 minutes.

Flip chicken thighs and arrange in a concentric circle towards the edges of the pan.  Add garlic, tomato, and dates to the middle of the pan and cook, tossing frequently, for about 5 minutes while the chicken sears.

Reduce heat to medium and begin to toss the chicken with the tomatoes, which should be breaking down.  Add sherry vinegar, parsley, salt, and a couple grinds of black pepper and cook an additional 5-6 minutes, until the thighs are cooked through and the tomato has fully broken down.

Serve over polenta or mashed potatoes and be sure to include some sautéed greens or a leafy green salad to make it a complete meal.


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Creamy Indonesian Split Pea Curry with Lime Scented Yogurt

I love a good curry and I always have a variety of legumes on hand.  Indonesian curry is milder than Indian curry, so if you think you don’t like curry, you might actually like this.

To brighten up the curry, I add a dollop of zesty lime scented yogurt to each bowl just before serving.  For this, I use the best quality, grass fed yogurt made by Maple Hill Creamery.  Not only is the flavor of their certified 100% organic grass-fed dairy superior, but the nutritional benefits can’t be beat. Rather than grazing on a diet based on grain, corn, soy, or other feed which is not ideal and can cause the cows myriad health problems stemming from general inflammation, Maple Hill’s cows graze on a natural diet of meadow grasses, which keeps them in optimal health.  This means their bodies are not acidic, inflamed, and unhealthy.  Why does this matter to you?  Dairy from a healthy certified organic 100% grass-fed and antibiotic-free cow means the milkfat is very high in anti-inflammatory omega-3s (the stuff salmon, flax, and walnuts are prized
for) and also has higher levels of beautifying beta-carotene and ALA.

Bottom line: grass fed dairy not only means happier, healthier cows, but it also means happier, healthier you😀.

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Creamy Indonesian Split Pea Curry with Lime Scented Yogurt

Serves 4-6

Ingredients:

1 cup dried yellow split peas, sorted and rinsed

1 1/2 cups water + 2 tablespoons lime juice (from 1/2-1 lime)

2 1/2 cups low sodium chicken broth (vegetable is fine for vegetarian version)

1/2 teaspoon sea salt

1 large carrot, medium dice (about 1 cup cut)

2/3 cup Maple Hill Creamery Grass Fed Plain Greek Yogurt

1 1/2 tablespoons coconut oil or avocado oil

zest of 1 lime + 1 tablespoon lime juice

1/2 cup full fat coconut milk

1 teaspoon ground turmeric

1 tablespoon minced fresh ginger, from about 1-inch piece

1/4 teaspoon ground cumin

1/8 teaspoon cayenne pepper

12 turns black pepper (about 1/4 teaspoon)

1 medium onion, small dice

2 cloves garlic, well smashed and peeled

1/3 cup unsweetened grated coconut

4 scallions, thin bias cut, to serve

cilantro or micro cilantro, to serve

Instructions:

Soak split peas in salted water with lime for about an hour. Add peas to 2-quart pot with broth and chopped carrot.  Simmer peas until soft and breaking apart, about 30 minutes.

Mix Greek yogurt with lime zest and juice in a small bowl and set aside.

Heat a teaspoon of oil in a medium pan over medium low heat and sauté the ginger, onion, and garlic until soft, about 4 minutes.   Reduce heat to low and add the turmeric, cumin, and cayenne and sauté another 30 seconds.  Stir in coconut milk and grated coconut and let meld in the pan five minutes. Add the sautéed mixture to the split peas.

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To make extra creamy, use an immersion blender to partially purée the peas.  Alternatively, ladle about half of the soup into a blender and run until smooth; stir back into pot with the unblended soup.

Serve over jasmine rice and top with a dollop of lime scented yogurt and a sprinkling of scallion and cilantro.

Indonesian Split Pea Curry - The Clean Gourmet

**This is a sponsored post, but all content is honest and reflects my true beliefs.

 

 


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Tahini Apple Snack Cake

I have to share this adaptation of a recipe from one I saw on Thrive Market’s blog last year, as I get this requested at least once a month by clients and friends.  I’ve reduced the sugar, subbed buttermilk with grass fed yogurt, and I use apple instead of pear since pear ripeness is so unpredictable.  I also like baking in mini loaf pans, as it’s easier to share and bakes much faster.

So here you have it!  A perfect balance of nutty and a hint of sweet, it’s a unique way to savor fall.

Tahini Apple Snack Cake

Makes 3 mini loaves or 1 regular loaf

Ingredients:

1 1/2 cups unbleached all-purpose flour or gluten-free all-purpose mix (plus 1 tablespoon, separated)

1 cup blanched almond flour

2 tablespoons sesame seeds (sub 1 tablespoon with black sesame seeds if you can find), plus a little extra for sprinkling on top

2 teaspoons aluminum-free baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1/2 cup softened butter, coconut oil, or avocado oil

1 cup + 1 tablespoon unbleached sugar

1/2 cup tahini (if you keep yours in the fridge, bring to room temperature)

1 large egg

1 large egg yolk

3/4 cup European style grass fed yogurt

1 large apple, peeled, cored, and cut into 1/2-inch cubes

What to do:

Preheat oven to 325 degrees Fahrenheit and grease one 9x5x3-inch loaf pan or 3 mini loaf pans with butter, oil, or nonstick spray.

Toss apple chunks with 1 tablespoon flour in a small bowl and set aside.

Whisk flour, almond flour, sesame seeds, baking powder, baking soda, and sea salt together in a medium bowl.

In a large bowl, whisk butter or oil with sugar until fluffy, about 1 minute.  Add egg and egg yolk and mix again until pale and light, about 1-2 minutes.  Stir in tahini and yogurt.

Fold in dry ingredients with a rubber spatula until halfway incorporated.  Add apple chunks and fold gently, being very careful not to overmix, until the dry is fully incorporated with the wet.

Pour batter into prepared pan/pans and sprinkle with sesame seeds for garnish.  Bake for about 1 hour and 20 minutes for large loaf, or 45 minutes for mini loaves, until a toothpick inserted into the center comes out clean.

Tahini Apple Snack Cakes - The Clean Gourmet

Adapted from: https://thrivemarket.com/blog/nutty-tahini-complements-delicate-pear-in-this-light-tea-cake


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Sage Pesto Pasta with Caramelized Onion, Eggplant, and Beans

The humidity is dissipating and the days are getting shorter.  Fall has just arrived, but we’ve still got buckets of eggplant.  Start transitioning to fall cooking by using robust herbs, such as sage and rosemary, on that late summer produce.

Ingredients:

12 ounces penne pasta (I love Jovial Einkorn or Tinkyada Organic Brown Rice for this)

1-2 tablespoons olive oil

1 yellow onion, medium dice

2 cloves garlic, thinly sliced

2 cups cooked pinto or cranberry beans (or 1 can, drained and rinsed)

1 cup roasted eggplant rounds (roast yourself, 400º 12 mins each side, or get from deli section).

2 teaspoons minced fresh oregano

2 teaspoons red wine vinegar

salt and black pepper

Sage pesto (below)

Procedure:

Heat a large pan (ideally cast iron) over medium/low heat and begin to caramelize onions, 15-20 minutes.  Cook pasta in salted water, according to package instructions.  Drain and set aside.

Once the onions are golden and soft, turn heat up to medium and add garlic, pinto beans, and eggplant rounds.  Let heat through, stirring not too frequently so that things crisp up a bit.  Toss in pasta, oregano, and red wine vinegar and season with salt and pepper.

To serve, top with sage pesto and arugula.

Good side dishes: braised cabbage or arugula tomato salad with balsamic glaze.

Sage pesto:

Ingredients:

1/3 cup firmly packed sage leaves

1 bunch parsley (I use 4″ of the middle stems, where it’s half leaves, half stem)

2 tablespoons lemon juice, from about 1/2 lemon

1/3 cup extra virgin olive oil

1/3 cup + 1 tablespoon parmesan

Heaping 1/2 cup pecans (walnuts are best alternative)

1 medium clove garlic, minced

1/4 teaspoon sea salt

About 7 turns of freshly ground black pepper

Procedure:

Process all ingredients in a food processor or blender until you get a paste.  Adjust for salt to taste.


Mesquite Banana Bread - The Clean Gourmet

Mesquite Banana Bread

No, this is not barbecue flavored banana bread.  Mesquite powder (or “flour”) is what boosts this banana bread.

Mesquite powder is made of dried and ground pods from the mesquite plant.  It has a toasty, sweet flavor, yet it’s extremely low on the glycemic index.  Renowned for its nutrition density, mesquite is high in protein, magnesium, potassium, iron, and zinc.  Also, thanks to its high proportion of fiber, it actually reduces the glycemic load of whatever you’re adding it to (baked goods, smoothies, oatmeal, etc.), giving you sustained energy and fewer snack cravings.

This banana bread is loaded with flavor and nutrition.  Aside from the addition of mesquite, it’s gently sweetened with bananas and a hint of coconut sugar, and is made with whole wheat and almond flours for extra fiber and minerals.

Mesquite flour tends to have stubborn clumps, so make sure to sift it, or else you’ll end up with pasty clumps of mesquite flour in the finished product.

To make it pretty, top with banana slices or pecan halves before placing in the oven to bake:).

If you find you love mesquite as much as I do, I highly recommend you try Warm Pecan Mesquite Milk– perfect for cozy fall and winter nights, it’s essence of mesquite in a mug.

Ingredients:

1/2 cup mesquite flour

1/2 cup almond flour

1 cup whole wheat flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon sea salt

Scant 1 cup mashed banana (about 3 medium bananas)

1/3 cup grass fed butter or 1/2 cup coconut oil

1/3 cup coconut sugar

1/2 cup European style yogurt (preferably grass fed cream on top) or buttermilk

2 large eggs, lightly beaten

1/4 cup pecan halves, broken into pieces

What you need:

Preheat oven to 350 degrees Fahrenheit and line a standard loaf pan with parchment paper (alternatively, makes 2 mini loaves).

Sift flours, baking powder, baking soda and salt in a medium mixing bowl. Beat butter and coconut sugar in a large bowl.  Add eggs, mashed banana, and yogurt.  

Add the dry ingredients to the wet ingredients, mixing with a large spatula until just incorporated.  Fold in the pecans.  Bake for 40-50 minutes (30-35 minutes for mini loaves), or until a knife or toothpick comes out clean.  Cool in the pan 20 minutes before transferring to a cooling rack to cool completely.


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Basil Thai Noodles with Bison and Zucchini + Spicy Quick Pickled Cucumber

Bison (or Buffalo) is a sustainable alternative to beef, as bison don’t graze nearly as intensely as cattle and, since they are native to North America, are adapted to the American climate and natural food sources.  This means less land and energy needed for shelter/heating and we don’t need to spend gallons of water growing their food.

Aside from the ecological bonuses of eating bison rather than beef, the health benefits of bison meat include lower saturated fat, more omega 3s, more protein, and fewer calories. Another plus, it’s illegal to administer growth hormones to bison in the U.S and antibiotics are rarely needed since they’ve evolved to survive in North America.

So choose bison next time a recipe calls for beef!  Bison’s flavor is similar to, if not better than, beef and it’s becoming more and more readily available.

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Before you start working on the noodles, do the Spicy Quick Pickled Cucumber.  It takes five minutes to prepare and it’ll be perfect within 30 minutes, just when you’ve finished your colorful bowl of noodles.

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This answer to take out is a fun way to enjoy ground bison, but feel free to substitute the meat with tempeh for vegetarians.

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Basil Thai Noodles with Bison and Zucchini

Serves 4

Ingredients:

1/2 pound wide rice noodles

1 tablespoon + 2 teaspoons toasted sesame oil, divided

1 teaspoon sesame seeds

1 pound grass fed ground beef or bison (or tempeh if vegan)

¼ teaspoon salt

1 medium yellow onion, sliced

1-inch piece ginger, peeled and minced

3 cloves garlic, minced

2 tablespoons coconut aminos, or 1 tablespoon soy sauce

2 tablespoons fish sauce

1 teaspoon coconut sugar

1 large carrot, thin matchstick cut or bias cut

1 large zucchini, medium matchstick cut

1 ounce Thai basil or regular basil (about 1 cup picked leaves), stemmed and left whole

juice of 2 limes

3 scallions, bias cut (reserve some of the green cuts for garnish)

1/2 cup roasted peanuts, to finish

What to do:

Cook wide rice noodles 9 minutes (may vary depending on the brand you buy- check package directions), and toss with toasted sesame oil and sesame seeds.  Set aside.

Sauté ground meat in oil in a large high sided skillet over high heat.  Break it up as it cooks, but be careful not to agitate too much- you want to allow the meat to brown.  Season with salt and remove from pan with a slotted spoon or spatula and add to noodles, trying to keep drippings in the pan.

In the same pan you used to cook the meat, sauté onion, ginger, and garlic in drippings and remaining 2 teaspoons of toasted sesame oil over medium high heat, about 5 minutes.  Deglaze pan with coconut aminos and fish sauce. Add carrot and zucchini and continue to cook, tossing frequently, about 5-8 minutes or until softened.  Add vegetables to noodles, along with basil, lime juice and scallion.  Toss and serve.  Garnish with reserved scallion and more sesame seeds or some roasted peanuts.

Great with sesame roasted broccoli and spicy quick pickled cucumber (below).

Spicy Quick Pickled Cucumber

Ingredients:

1 cucumber, peeled and cut into quarter moons

1 clove garlic, smashed and peeled

pinch red pepper flakes

1/8 teaspoon sea salt

1 tablespoon unseasoned rice vinegar

1/2 teaspoon coconut sugar

What to do:

Combine all ingredients, cover, and let marinate 20 minutes or overnight.