springtime pasta

for when the weather has gotten just nice enough that you can eat on the deck.

• 1 lb. small pasta, cooked according to package directions and reserving 1/2 cup water

• 1/2 lb. asparagus, chopped into 1-inch pieces (can sub in peas, baby spinach, or broccoli!)

• 3 tbs butter

• 1 lb. shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1/2 lemon

• 1/4 cup heavy cream/half-and-half

• salt, pepper, and parsley to taste

• parmesan to serve

place the asparagus/veggies in a large skillet with 1/2 inch of water. cover and boil for about two minutes until fork tender. drain asparagus and remove from heat.

in the same skillet over medium, add the butter and cook the shrimp. season with salt and pepper. when you flip the shrimp over, add the garlic and the asparagus back to the pot.

once everything is cooked through, combine the pasta and the butter/shrimp/asparagus. add heavy cream and pasta water to create a light, silky sauce. zest and juice the lemon. season with salt, pepper, and parsley to taste and serve with parmesan.

spicy avo slaw

a slightly healthier twist on a summertime staple.

• 1/2 cup mayo

• 1 avocado

• 1/2 cup cilantro chopped (can skip if you’re one of those people)

• 2 garlic cloves, minced

• 1 fresh jalapeno, cored/seeded/diced

• juice of 1/2 lime

• pinch salt and pepper

• 12 oz. slaw mix - I like the rainbow slaw with broccoli

using a whisk, fork, or potato masher, combine the mayo, avocado, cilantro, garlic, lime juice, jalapeno, and salt/pepper. toss over slaw mix when ready to serve.

meal prep breakfast burritos

one day of mess is worth it for a full week of hot breakfasts.

• 2 tbs olive oil

• 12 oz breakfast sausages (I like links sliced longway and then diced; if vegetarian, skip and add another egg)

• 1 1/2 cups frozen diced hash browns

• 1/2 onion diced small (or sub scallions)

• 1 bell pepper diced small

• 8 large eggs

• 2 tbs milk

• 1 cup shredded cheese

• To taste: salt, pepper, garlic powder, onion powder, paprika, parsley

• 8 10-inch flour tortillas

Heat oil in a large skillet over medium. Add sausage, pepper, and onion to pan and cook until sausage is no longer pink. Drain off most of the grease and remove from pan.

Add hash browns into pan, and season to taste with salt, pepper, garlic powder, onion powder, and paprika. Cook until golden brown and remove from pan.

Combine eggs, milk, and cheese and beat lightly. Add to pan and cook until soft scrambled. Add pepper and parsley to taste.

Add all ingredients back into pan and stir to combine.

Fill each tortilla and roll tightly into burritos. Wrap in foil or parchment paper, and store in a ziploc bag in the freezer. To reheat, unwrap and microwave for 2 minutes. Serve with salsa and sour cream.

chicken noodle soup

cures most illnesses.

• 2 tbs olive oil

• 4 medium carrots, peeled and sliced (or sub shredded)

• 4 celery stalks, sliced

• 3 cloves minced garlic

• 1 small onion, diced

• 1.5 lbs boneless/skinless chicken thighs

• 8 cups chicken broth

• 3 tbs Italian seasoning

• 1 tbs Frank’s hot sauce (or white vinegar)

• 1/4 tsp salt, or to taste

• 3 cups egg noodles

• 1 lemon, sliced

Heat olive oil in a large stock pot. Saute carrots, celery, garlic, and onion for 5-7 minutes or until onions become translucent.

Add chicken, broth, Italian seasoning, hot sauce, and salt. Stir and bring to a boil, uncovered. Once boiling, turn heat to low, cover, and simmer for 30 minutes.

Separately, prepare egg noodles. Once chicken is cooked, remove from pot, shred, and return. Add lemon slices and simmer for an additional 5 minutes. Add noodles just before serving.

spinach artichoke dip

can be an appetizer or a meal - no judgement.

• 1 1/2 cups plain Greek yogurt

• 4 cloves garlic, minced

• 1/2 tsp salt

• 1 cup frozen spinash

• 1 cup artichokes, diced (I like the marinated ones in the jar)

• 1 cup grated parmesan

Combine all ingredients in a baking dish. Bake at 425° for 20-25 minutes or until sizzling.