Recipes
Small crunchy broccoli florets, salty bacon, spicy onion and sweet cranberries make up this perfect-picnic-salad. Mix everything together at least 30 minutes before, or for best results about 4 hours or more.
This recipe includes shredded cheddar cheese, sunflower seeds- both of which can be switched and swapped with whatever cheese or nuts you have on hand.
Serving size is enough for 8 persons, increase and decrease according to needs.
It’s a dump-and-go recipe, which makes this recipe easy to prepare. As the pasta cooks in the Instant Pot, it will absorb the chicken broth, which gives the noodles a richer savory flavor than just using water.
Are you one of those people? That at the sheer mention of a casserole, nay! a tuna fish casserole, you are instantly transported back to your family dinner table? Then this recipe is right up your alley. Bonus- it’s pantry friendly.
Many ingredients can be substituted with what you have on hand, so this can be made differently every time. From the type of noodle, to the additives like veggies or cheeses.
This recipe will make enough for a 8×8 square casserole dish, but could easily be doubled for a full sized 9×13.
Greek Meatballs, or keftedes, are usually fried, but these are baked, drizzled with herb butter! Use the pantry premade meatballs for a quick 30 minute meal. Fresh herbs are a must, and your neighbors are happy to share their home grown harvest.
Summer is here and it is “Tropical” fruit season in the pantry! Enjoy these fruit skewers for breakfast or as a simple dessert.
This makes 6 skewers so feel free to double.
Sweet watermelon, salty feta, and mint are a classic pairing. Add some lemon zest for an aromatic zing.
This salad comes together super fast and is delightfully refreshing. A treasure for these hot summer days.
To note: the fruit can be cut differently then pictured, try to make similar sized pieces with the apples and watermelon.
While talking to my mom this week, she mentioned a current addiction to “all things-kimchi”…naturally she mentioned this recipe for kimchi potato salad.
Since it’s starting to feel a lot like summer these days, easy picnic dishes are becoming a menu front runner. Enter potato salad with a twist.
This recipe is made with spicy kimchi and gochugaru, but depending on your spice-level preference you can use mild kimchi and/or leave out the gochugaru.
This salad needs times for the flavors to meld, it’s best made at least 2 hours prior to serving, or even overnight.
Butter chicken is a northern India dish and also very common in England. This recipe has been modernized to make in the instant pot.
It’s a great, easy, simple weeknight dinner. It’s creamy and tangy and, of course buttery. Sop it up with fresh pita or naan, and fresh steamed rice.
There are a couple spices used, that hopefully you have in your cabinets, but can find in the commissary. Also, you can make this dairy free if you supplement the butter for coconut oil and the cream for coconut milk.
This makes 6 chicken thighs and lots of sauce!
What’s awesome about these carrots? They’re served at room temp or slightly chilled. Perfect for these hot summer days. The steamed carrots marinate in the tangy vinegar and then are set aside to chill.
Depending on your preference, you can dress the carrots with the yogurt sauce like a salad dressing, or serve it alongside as a dip.
