Artichoke Ricotta Flatbread

Very flavorful. Original recipe found on Half Baked Harvest.

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Artichoke Ricotta Flatbread
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Course Main Dish
Cuisine vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Lemon Vinaigrette
Instructions
  1. Preheat oven to 450. Grease a baking sheet with olive oil. On a lightly floured surface, push and roll the dough out until very thin. Drizzle olive oil and salt and pepper. Transfer to baking sheet and cook for 8-10 minutes until golden. While cooking, stir ricotta, basil, honey, salt and pepper. Remove bread from oven and top with the ricotta. Scatter the artichokes and sprinkle with red pepper flakes. Add the fresh arugula and Parmesan. Drizzle with the vinaigrette. To make the vinaigrette mix all ingredients together.

Instant Pot Salmon With Garlic Potatoes and Greens

Quick and delicious meal.  Original recipe from Food Network Magazine.

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Instant Pot Salmon with Garlic Potatoes and Greens
Course Main Dish
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Course Main Dish
Cuisine Seafood
Prep Time 15 min
Cook Time 15 min
Servings
people
Ingredients
Instructions
  1. Put potatoes in the bottom of the instant pot with 1 c water and 2 tbsp butter, a pinch of salt and pepper. Place the pots steam rack over the potatoes. Rub the sides of the salmon fillets with the paprika and lemon zest. Put skin side salmon on the rack. Put on the lid, making sure the steam valve is in the sealing position and set the pressure cooker to high pressure 3 minutes. Carefully turn the steam value to the venting position to release the pressure. Remove salmon and rack and set the cooker to saute to normal heat. When the potatoes start sizzling and cook, stirring until softened. 1-2 minutes and season salt and pepper. Smash potatoes with fork until chunky. Turn off cooker, add the spinach to potatoes until wilted. 1-2 minutes. Season and serve salmon with lemon wedge.

Peruvian Green Sauce with Chicken

Original recipe found on The Cookie Rookie

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Peruvian Green Sauce
This is a wonderful sauce that can be made with any meat or grilled portobellos.
Course Main Dish
Prep Time 10 minutes
Cook Time 25 people
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 25 people
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350. Season the chicken breasts with salt and pepper. Cook for 20-30 minutes depending on size of chicken breasts. Using blender put jalapeno, cilantro, basil, Parmesan, ginger, honey, garlic, lime, olive oil, mayo. Blend well. Salt and pepper to taste. To serve I let the chicken breasts rest 5 minutes and then top with the sauce.

Haystacks

This is a dish that was introduced to me when I met my mother in law.   It is a kind of twist on nachos and taco salad but a family favorite and one that is kid friendly.

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Haystacks
Combination of nacho with a taco salad twist
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the refried beans in a pan. Stir occasionally until texture is smooth. Put the olives, lettuce, tomatoes, onion, avocado, cheese, salsa, fritos, sour cream and jalapenos in separate bowls. To assemble just put fritos for bottom, I crush mine. Top with beans and the toppings of your choice.

Broccoli Cheese Stuffed Portobellos

I found this recipe on Wash You Dry and adapted to a vegetarian version.

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Broccoli Cheese Stuffed Portobellos
A quick and easy vegetarian dinner.
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Cuisine vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Wash and take out the membrane using a spoon. Season with the salt, pepper, garlic powder, and paprika. Put the broccoli in bowl add a little bit of water and cover with saran wrap. Microwave for 2 minutes. Mix the red pepper, cheddar cheese, mayo and broccoli. Once mixed stuff the portobellos. Cook the portobellos at 350 until cooked, should take about 15 minutes. You can either cook it on baking pan or casserole dish.