Cooking With Lauren

Join Lauren as she walks you through Italian Wedding Soup with Mini Turkey Meatballs, Orzo and Winter Greens. 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 4 carrots, peeled and sliced
• 4 ribs celery, diced
• 1 large yellow onion, diced
• 4 cloves garlic, chopped
• 6-8 cups chicken stock or broth (low sodium)
• 2 bay leaves
• 1/2 cup fresh Italian parsley, chopped, plus extra for serving
• 1 pound orzo, cooked al’ dente
• 4 cups of fresh spinach or your favorite leafy greens such as spinach, kale, Swiss chard, escarole, coarsely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 pound orzo, cooked al’ dente
• 4 cups of fresh spinach or your favorite leafy greens such as spinach, kale, Swiss chard, escarole, coarsely chopped

Mini Turkey Meatballs

• 1 1/2 pounds ground turkey breast
• 1 egg, beaten
• 2 cloves garlic, minced
• 1 tablespoon fresh Italian Parsley, finely chopped
• 1/2 cup finely grated Parmigiano-Reggiano plus extra for serving
• 1/2 cup plain bread crumbs (can use gf)
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg

Directions

In a heavy bottomed pot over medium heat, heat the oil and butter, then add the chopped carrots, celery and onions. Season with salt, pepper, garlic and onion powder and cook while stirring frequently for about 5-7 minutes. Add the chopped garlic, stir and cook for one minute. Add the chicken broth or stock and bay leaves to the pot, cover and bring to a boil. Reduce heat to a simmer and cook covered for 15 minutes.

While the soup simmers, prepare the mini turkey meatballs. Line a sheet pan with wax or parchment paper and set aside. In a large bowl, combine all the ingredients and stir gently to incorporate. Do not overmix. Using a small ice cream scooper or tablespoon, form meatballs and place them on the prepared sheet pan.

Uncover the soup pot and reduce heat to medium-low. Carefully drop the meatballs in the soup and stir gently. Cover and simmer soup for about 10 minutes. Remove the bay leaves, then stir in the greens and cook for one minute until they have slightly wilted.
To serve, ladle soup into individual serving bowls, then add desired amount of orzo. Garnish with grated Parmigiano-Reggiano and chopped fresh parsley.

Fire-Roasted Tomato & Butternut Squash Bisque with Smoked Cheddar & Garlic-Rubbed Crostini

EQUIPMENT NEEDED:

Blender (preferably a high-speed blender)

INGREDIENTS:

• 1 butternut squash (about 3 pounds), peeled, seeded and cubed
• 1 tablespoon avocado oil
• 2 tablespoon unsalted butter (substitute with Earth Balance for a dairy free option)
• 1 large yellow onion, chopped
• 6 cloves garlic, minced
• 4 sprigs fresh thyme, leaves removed from stems
• 2 cans (28 ounces each) fire-roasted tomatoes
• 5 cups chicken or vegetable broth
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/8 teaspoon cinnamon
• 1/8 teaspoon cayenne
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 cup raw cashews, soaked overnight then rinsed (or soaked in boiling water for 30 minutes)
• 1 cup water
• 1/2 cup smoked cheddar, shredded (omit for a dairy free option)
• fresh Italian parsley, chopped

INSTRUCTIONS:

Heat the avocado oil and butter in a large pot over medium heat.  When the butter is melted, add the onion and cook until translucent, stirring frequently for about 5-7 minutes.  Add the garlic and thyme, then cook for 2 minutes.  Add the paprika, smoked paprika, garlic powder, cinnamon, cayenne, salt and pepper and cook, stirring for 1 minute.  Add the butternut squash, fire-roasted tomatoes and chicken or vegetable broth.  Bring to a boil, reduce the heat to medium and cook, slightly covered, until the butternut squash is tender, about 20 minutes.

Meanwhile, make a cashew cream by placing the soaked and rinsed cashews in a blender, then add 1 cup of water.  Blend on high for a couple minutes until very smooth.  (Blend longer if not using a high-speed blender)

After the soup has finished cooking, add the cashew cream and stir well.  Simmer on low for 5 minutes.

Working in batches, pour the soup into the blender, cover the lid with a towel, and blend on high until  smooth.  Taste and adjust seasoning if needed.

Ladle into soup bowls and top with the smoked cheddar and chopped parsley.

Garlic-Rubbed Crostini

INGREDIENTS:

1 baguette, sliced into 1/2" pieces (substitute with Against the Grain Baguette for a gluten free option)

1/4 cup extra virgin olive oil

2 garlic cloves

pinch of sea salt

fresh Italian parsley, chopped

DIRECTIONS:

Preheat your broiler on high.  Place the sliced bread on a large baking sheet.  Brush or drizzle the extra virgin olive oil on both sides of the bread.  Place the pan under the broiler and cook until the bread turns nice and golden brown, then flip and repeat on the other side.  Remove the pan from the oven and rub the garlic cloves back and forth on the tops of the bread.  Sprinkle with a pinch of salt and chopped parsley. 

A Taste of Amalfi: Spaghettini with burst cherry tomatoes, smoked provolone & garlicky gremolata breadcrumbs 
(serves 4-6)

This recipe is near and dear to my heart as it was created from the incredibly delicious meals that I savored during my late summer travels to the Amalfi coast with my late mother.  May you enjoy the last bites of summer and the treasured memories this dish embodies.
 
Ingredients:
•    1 pound spaghettini (you can also use capellini or spaghetti) for a gluten-free option, I like Jovial brown rice capellini
•    3 cups ripe heirloom cherry tomatoes
•    1 tablespoon fresh Italian flat leaf parsley
•    8 tablespoons extra virgin olive oil
•    5 large cloves garlic, finely sliced
•    Sea salt
•    Freshly ground black pepper
•    1 1/2 cups fresh spinach, chiffonade/sliced (arugula works well too)
•    Handful fresh basil
•    4 ounces smoked provolone cheese, chopped into small cubes

Directions:
Bring a large pot of heavily salted water to a boil. Slice the cherry tomatoes in half and place them in a bowl with the chopped parsley.  Set aside to allow flavors to enhance.  

In a large skillet, add the extra virgin olive oil and set the heat to low. Add the thinly sliced garlic and gently cook for four to five minutes being careful not to burn the garlic.  Add the cherry tomato and parsley mixture to the pan. cook until the tomatoes burst, turn slightly golden around the edges and soften, about 5-8 minutes.   

Meanwhile, Add the pasta and cook until al dente (pasta is tender, but firm to the bite). Just before draining, remove 1 cup of the pasta water and set aside.  

Add the cooked pasta to the pan with the tomatoes, then Add a little pasta water to create a nice sauce. Cook on low heat for about two minutes, tossing to combine. Turn off the heat and gently stir in the spinach or arugula, torn basil leaves, smoked provolone cheese and a few grinds or more of freshly ground black pepper. Taste for seasoning.

Arrange the pasta among individual serving bowls, drizzle with a little extra virgin olive oil, top with the garlicky gremolata breadcrumbs — and Enjoy the flavors of the Amalfi coast!

Garlicky Gremolata Breadcrumbs Ingredients:
•    2 tablespoons extra virgin olive oil
•    2 cloves garlic, minced
•    1 cup panko breadcrumbs (can substitute with gluten free panko breadcrumbs)
•    Zest of 1 small lemon
•    Crushed red pepper flakes
•    Pinch of sea salt 
•    Freshly ground black pepper
•    1 tablespoon Italian flat leaf parsley, finely chopped

Directions:
Add the olive oil to a cast iron pan and set heat on medium-low. Add the garlic and cook for 30 seconds, stirring constantly to prevent garlic from burning. Add the breadcrumbs, lemon zest, a pinch of red pepper flakes, salt and a few grinds of freshly ground black pepper, and toss in the skillet for 2-3 minutes until the breadcrumbs start to brown evenly.  
Remove from heat and toss in the chopped parsley. Set aside.

Sweet & Spicy Jamaican Jerk Halibut Lettuce Wraps with Grilled Pineapple, Pickled Red Onions & Creamy Sriracha Aioli

(SERVES 6-8)

Sweet & spicy Jamaican jerk halibut ingredients:
• 2 pounds fresh halibut, skin on (you may substitute with Mahi Mahi, shrimp or chicken)

Marinade:
• 2 tablespoons Avocado oil
• 1 lime, juiced and zested
• 2 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 1/2 TEASPOONS SEA SALT
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon allspice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper

Directions:
In a small bowl, place the marinade ingredients together and mix well. Pour the marinade evenly over the halibut, stirring to coat, and set aside for about 20-25 minutes, but not longer. Heat gas grill or grill pan on medium high heat. Brush the grill lightly with avocado oil and place the halibut, skin side down, on the grill. Cover and cook for about 5-7 minutes on each side until the halibut flakes easily. Remove from grill. place on a platter and break apart into small pieces.

Grilled Pineapple Ingredients:
• 1 ripe pineapple
• Avocado oil spray

Directions:
Slice off the green crown and then the bottom of the pineapple. Carefully cut the outer peel from top to bottom, then slice the pineapple into about 1/2 inch thick slices. Place the pineapple slices onto a platter and spray each side lightly with avocado oil.

While the halibut is cooking, place the pineapple slices on the grill and cook for about 4-5 minutes on each side until golden and slightly charred. Set aside on a platter until slightly cooled, then dice and place in a bowl.

Pickled Red Onions Ingredients:
• 2 large red onions, sliced
• 2 limes, both juiced, one zested
• 2 teaspoons sea salt

Directions:
Place the sliced red onions in a bowl and add the juice of both limes and the zest of one lime. Add the salt, then mix THOROUGHLY. Let sit for AT LEAST 30 minutes before serving.

Creamy Sriracha Aioli Ingredients:
• 1 cup mayonnaise (I prefer soy-free veganaise)
• 1 lime, juiced and zested
• 1 small garlic clove, minced
• 1-2 teaspoons sriracha (use less if you want less heat)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt

Directions:
Place ingredients in a small bowl and mix until well blended.
Additional ingredIents for serving:
• 2 large heads of Boston or bib lettuce
• 1 small green cabbage, thinly shredded
• 4 small radishes, finely diced
• 1 bunch cilantro, finely chopped

Directions:
To assemble, take 2 lettuce leaves and slightly overlap them on your plate. Lay the halibut down the middle of the lettuce leaves, then top with:

• shredded cabbage
• diced radishes
• chopped grilled pineapple
• pickled red onions
• creamy sriracha aoli
• chopped cilantro

Enjoy!

Cook along with Lauren! In episode 3, Lauren guides you through making Greek Chicken Souvlaki Bowls with Grilled Lemon, Green Goddess Rice, and Creamy Tzatziki Sauce (SERVES 6-8) This gets rave reviews!

Here's your shopping and ingredient list:

Chicken Souvlaki & Grilled Lemon Ingredients:
• 5 boneless skinless chicken breasts, cut into bite-sized chunks
• 6-8 metal skewers or wooden skewers soaked in water for at least 30 minutes
• 3 lemons, cut in half, seeds removed

Marinade
• 3 tablespoons white wine vinegar
• 2 tablespoons fresh lemon juice
• 1/3 cup, plus more for serving extra virgin olive oil
• 5 large garlic cloves, minced
• 1 teaspoon garlic powder
• 1 tablespoon smoked paprika
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh oregano, chopped
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

Directions:
Combine the chicken pieces and marinade ingredients in a bowl. Cover and Place in the refrigerator for 30 minutes. Remove the marinated chicken from the refrigerator and thread about 6-8 pieces of chicken on each skewer. Pre Heat a grill pan on medium-high heat. place the lemon halves cut side down on the hot grill pan and grill about 3 minutes until nicely charred, set aside in a bowl for serving. Next, place the chicken skewers on the grill pan and cook about 6 minutes per side until nicely browned. Remove and place on a serving platter and lightly drizzle with extra virgin olive oil.

Green Goddess Rice Ingredients:
• 1 tablespoon avocado oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 cups white uncooked
• Long Grain Basmati Rice
• 2 tablespoons unsalted butter
• 3 1/2 cups water
• 2 teaspoons salt
• One lemon, Juiced
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh Italian parsley, finely chopped
• 2 tablespoons fresh chives, finely chopped
• 2 cups fresh spinach, finely chopped
• 1 teaspoon sea salt
• Freshly ground black pepper

Directions:
Pre heat a heavy bottomed pot on medium heat. Drizzle the avocado oil in the pan, then add the onion and garlic. Sauté for a couple minutes until the onions become translucent. Add the butter and rice, and cook for about one minute, stirring constantly. Add 3 1/2 cups water and 2 teaspoons salt, then bring to a boil over high heat; reduce the heat to low, stir once. Simmer, covered tightly for 15 minutes. Turn off the heat and allow the rice to sit covered for 5 minutes. Fluff the rice with a fork, then stir in the lemon juice, dill, parsley, chives, spinach, one teaspoon sea salt and freshly ground black pepper. Transfer to a bowl.

Creamy Tzatziki Sauce Ingredients:
• 1 cup plain whole milk Greek yogurt or plain nondairy Greek yogurt
• 1 cup grated English cucumber
• 1 garlic clove, minced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 1/4 teaspoons sea salt
• freshly ground black pepper
• 2 tablespoons fresh dill, finely chopped
• 2 tablespoons extra virgin olive oil
• 3 tablespoons fresh lemon juice

Directions:
Combine all the ingredients in a bowl except for the grated cucumber. Mix until combined. Place the grated cucumber in a towel or paper towel and squeeze out all the liquid from the cucumber. add the cucumber to the bowl and Mix until well incorporated. taste for seasoning.

Additional Ingredients:
• 1 english Cucumber, chopped
• 1 red onion, chopped
• Cherry tomatoes, sliced in half
• Kalamata olives, sliced in half
• Feta cheese, diced
• Pita chips or pita bread

Serving Directions:
Arrange the chicken souvlaki, grilled lemons, green goddess rice, creamy tzatziki and additional ingredients out on a table or counter with bowls to serve.

Enjoy!

Cook along with Lauren as you make Smoky BBQ Shrimp Tacos w/ creamy ranch slaw & mango salsa! These tacos are amazing! Serves 6.

Creamy Ranch Slaw

• Ranch Dressing
• 1 cup sour cream or plain greek yogurt or plain nondairy yogurt
• 3/4 cup fresh cilantro, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• freshly ground black pepper
• 1 large or 2 small limes, juiced
  ​

Slaw:

• 3 cups shredded green cabbage
• 2 Tablespoons fresh chives

Mango Avocado Salsa

• 1 large mango, diced
• 1 large avocado, diced
• 1/3 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 Jalapeño, seeded and chopped
• 1 large lime, juiced and zested
• pinch of salt

BBQ Shrimp

• 1 1/2 pounds large shrimp, peeled and deveined
• 2 teaspoons chipotle powder or Ancho Chile powder (less spicy)
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cumin powder
• 1 teaspoon sea salt
• freshly ground black pepper
• 2 tablespoons avacado oil 
• corn or flour tortillas, warmed for serving

Directions:

1. Make the creamy ranch slaw. Combine all the dressing ingredients in a bowl or jar and whisk or shake until fully blended and creamy. (You can make the dressing ahead of time.) Add the cabbage to a large bowl with a few spoonfuls of the ranch dressing, cilantro, chives and a pinch of sea salt. toss to combine.
2. Make the mango avocado salsa. Combine all the ingredients in a bowl and mix until well combined. Cover and refrigerate.
3. Prepare the shrimp. Pat the shrimp dry, then toss with the spices, salt and freshly ground black pepper. 
4. Heat the tortillas and keep warm.
5. Heat the oil in a large cast iron skillet over medium heat. When the oil shimmers, add the shrimp and cook for about 3-4 minutes on each side. Set aside.
6. Stuff the slaw into the warmed tortillas. Top with shrimp, salsa, and drizzle with the extra ranch dressing. 

Enjoy!

Get your ingredients and cook with Lauren! In this episode, Lauren will help you make spiced chicken breasts, tomatillo salsa, and cilantro lime rice.

Spice Rubbed Chicken Breasts (Serves 4) Ingredients:

• 4 boneless, skinless chicken breasts
• 3 tablespoons avocado oil

Spice Rub Ingredients:

• 2 teaspoons fine sea salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon dried basil
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground sage
• 1/4 teaspoon black pepper
• 1/8 teaspoon dried oregano

Directions:

To make the spice rub, combine all the ingredients in a bowls and stir well to combine.
Preheat a grill pan or cast iron pan over medium heat. Rub the spice blend and avocado oil on both sides of the chicken. Place chicken on the pan and grill each side for 5-6 minutes or more depending on thickness. Transfer the chicken to a platter and let rest for 5 minutes, allowing the juices to redistribute, serve.

Roasted Tomatillo Salsa (Makes approx. 2 cups) Ingredients:

• 6 tomatillos, husked and rinsed
• 2 garlic cloves
• 1/2 medium onion, sliced
• 1 jalapeno pepper
• 1/3 cup cilantro, chopped
• 1/2 teaspoon salt
• black pepper
• 1 avocado, cut into large dice
• 1 lime, juiced

Directions:

Heat a cast iron pan over medium heat. Place the tomatillos, garlic cloves, onion and jalapeño on the pan and roast, turn the ingredients around to evenly char, about 10 minutes. In a food processor, add the roasted tomatillos, garlic, onion, jalapeño (remove the seeds for a less spicy salsa), salt, a couple grinds of black pepper and lime juice. Process until you achieve a consistent color and smooth texture.Transfer to a serving bowl. Stir in the chopped cilantro and diced avocado to serve.

Cilantro Lime Rice (Serves 4) Ingredients:

• 1 cup white uncooked long grain Basmati rice
• 1 3/4 cup water
• 1 teaspoon salt
• 1 tablespoon unsalted butter
• 2 tablespoons finely chopped cilantro
• 1/2 lime, juiced

Directions:

Combine the rice, water, salt, and butter in a small heavy-boomed sauce pan. Bring to a boil over high heat; reduce the heat to low, stir once. Simmer covered tightly for 15 minutes. Turn off the heat and allow the rice to sit covered for five minutes. Fluff the rice with a fork, the stir in the chopped cilantro and lime juice. Serve warm.