This recipe takes a total of 15 minutes to make and it’s really tasty. Perfect for a busy weeknight.

Ingredients:

• 16 oz. frozen package of stir-fry veggies
• ¾cup of basmati white rice
• ¼ cup of your favorite stir-fry sauce  (I use House of Tsang Korean Teriyaki)
• ½ teaspoon of ground ginger
• 1 tbsp olive oil
• 1 splash of soy sauce (I use organic Tamari)
• 2 tbsp sesame seeds

Steps:

1.)  Cook the rice according to directions.

2.)  Put the olive oil in a large wok and pour in the frozen veggies.

3.)  Cook over medium heat stirring occasionally for 10 minutes

4.)  Put the ginger; stir fry sauce, soy sauce, and sesame seeds on the veggies.

5.)  When the rice is done add to the wok and stir.

I love Penzey’s spices. I go to the one on Elmwood weekly. They have recipe cards throughout the store and a lot of them are fabulous. Also if you subscribe to the free catalog, you receive a free spice each month! Can’t beat that…spices are the heart of cooking ❤

Ingredients:

• 10 oz. dry bow-tie pasta
• 4 TB olive oil, divided
• 1 TB fresh garlic
• ¼ tsp. Crushed Red Pepper
• 16 oz. fresh spinach
• ½ small white onion, diced
• ¼ cup sun-dried tomatoes, chopped
• ¼ cup kalamata olives, pitted and halved
• 1 TB Penzey’s Greek seasoning
• 1 ½ tsp. basil
• ¼ cup Feta cheese, crumbled
• ½ cup Romano cheese
• Salt and pepper to taste

Steps:

1.)     Boil the pasta according to the directions on the package.

2.)     In a large skillet, heat 1 TB. of oil over medium heat, add the garlic, onions and crushed red pepper. Heat until the onions are translucent and the garlic is a golden brown.

3.)     Add the tomatoes and olives. Cook for one minute, add the Greek seasonings and basil. Add the spinach.

4.)     Add the pasta and remaining olive oil, mix in the Feta and Romano cheese and salt and pepper to taste.

I order Thai and Indian takeout at least once a month but I have never tried to make it at home. After browsing the internet for some time yesterday I decided I wanted to try a curry at home. I went to Wegman’s with no recipe in hand and just grabbed ingredients that I thought would blend together and to my surprise the recipe was a success. I hope you enjoy!

Ingredients:

• 1 medium white onion
• 4-5 Russet potatoes
• 14 oz can of organic baby cut corn
• 3 large carrots
• 4 cloves of garlic
• 14 oz can of coconut milk
• 1.5 tablespoon of curry paste
• 1 cup of white basmati rice
• Olive oil

Spices:

• 2 bay leaves
• Curry powder
• Ground ginger powder
• Ground cumin
• Red chili pepper flakes
• Turmeric
• Salt and pepper to taste
• Side note about spices: As you can see I don’t measure spices-it takes the fun out of cooking. I just sprinkle and taste and if I think it needs more than I sprinkle again!

Steps:

1.)    Start by peeling the potatoes and carrots, cut lengthwise and then chop into bite size pieces.

2.)    Mince 3 large garlic cloves and chop ½ of the onion into larger pieces. Place the potatoes, carrots, onion and garlic on a large baking pan. Sprinkle with curry powder, ground ginger, cumin and olive oil so that every item is lightly covered. See picture below.

3.)    Bake at 425° for 35 minutes or until potatoes and carrots are cooked all the way through.

4.)    While the potatoes are in the oven start your 1 cup of rice, follow direction according to package.

5.)    On a medium-sized skillet or wok put two tbsp. olive oil with ½ white onion diced over medium low heat. When the onions have turned translucent add 1 clove of minced garlic. Add spices to taste; curry powder, ground cumin, turmeric, red chili pepper flakes and ground ginger powder, bay leaves.

6.)    Pour in the coconut milk and stir until it is a broth like consistency, add the curry paste and corn and let all the flavors marinate for 20 minutes or so under medium low heat, stirring frequently.

7.)    When the potatoes and rice are done serve and enjoy!