12 Ounces Penne Pasta Noodles

1 Lb Broccoli Chopped

½ Cup Olive Oil

¼ teaspoon Red Pepper Flakes

4 Cloves Garlic


Grated Parmesan

Lemon Juice

Salt & Pepper

Preheat an oven to 425°F. Spread the pistachios on a baking sheet and toast in the oven until fragrant and just turning brown. Cool, roughly chop, and transfer to a small bowl. Combine with the lemon zest, garlic, and parsley.

Meanwhile, toss the broccoli with 2 tablespoons of olive oil and salt and pepper and spread out on a large baking sheet in a single layer. Roast for 20-25 minutes, until lightly brown and beginning to crisp. Remove from the oven and sprinkle with lemon juice while still very hot.

While the broccoli is cooking, bring a large pot of salted water to boil. Cook the pasta until al dente and drain, reserving 1 cup of pasta cooking water.

Return the pasta to the pot and add the broccoli, most of the pistachio gremolata, and the remaining olive oil/garlic sauce. Toss well to combine, adding pasta water as needed to create a viscous sauce. Season to taste with salt and pepper and divide among bowls. Top with parmesan cheese.



1 small head of cauliflower, cut into bite sized floret
2 cups panko bread crumbs (Kikkoman brand preferred for even baking)
2 large eggs, whisked

for the sauce:

6 tbsp honey
4 garlic cloves, minced
1 tsp onion powder
6 tbsp water + 2 tsp cornstarch
1 1/2 tbsp low sodium soy sauce
1/2 tbsp sriracha sauce


1. Preheat oven to 400F. Set whisked eggs aside in a small bowl. Set panko crumbs aside in a separate bowl. Dip cauliflower pieces in egg and then roll in panko until fully coated and place on a baking sheet lined with parchment paper. Repeat until all cauliflower is coated. About halfway through, your breadcrumbs may start to clump together from the egg coating touching it, making it harder to stick to the cauliflower. To help get these clumps to stay on the cauliflower, gently press them with on when coating the cauliflower. 2. Bake for about 15-20 minutes or until coating is a dark golden brown and crunchy. 3. While the cauliflower is cooking, make sauce on the stove. Add all sauce ingredients except the cornstarch + water. Bring to a simmer and stir until completely mixed. In a small bowl, completely dissolve cornstarch in water, then add to the mixture. Stir until sauce reaches a low boil again and cook until sauce thickens (about 2 minutes). Toss cauliflower in sauce and coat. Serve warm. Garnish with fresh chopped scallions if desired.


1 small head of broccoli, separated into florets

1 small head of cauliflower, separated into florets

¼ cup flat-leaf parsley, finely chopped

¼ cup mint leaves, finely chopped

1-2 small green onions, thinly sliced

1 teaspoon finely grated lemon zest

1 Tablespoon/ 15ml fresh lemon juice

2 Tablespoons/30ml extra-virgin olive oil

1/4 teaspoon fine sea salt

1 bunch radishes, thinly sliced

2 Tablespoons/ 14g pistachios, finely chopped

Butter lettuce leaves for serving

Pulse cauliflower in a food processor until rice-like in texture. Wipe out food processor and pulse broccoli until rice-like in texture. Transfer to a large bowl and fold in chopped parsley, mint, green onions, lemon zest, lemon juice, olive oil and salt. Add radishes and pistachios and gently toss to coat. Taste and season with additional salt, if necessary.

To assemble, arrange butter lettuce leaves on a serving platter and scoop couscous mixture into each cup.



4 medium zucchini (about 2 pounds total), sliced lengthwise 1/4 inch thick

4 medium yellow squash (about 2 pounds total), sliced lengthwise 1/4 inch thick

1/4 cup olive oil

1/4 cup balsamic vinegar

Balsamic Vinegar

½ teaspoon dried oregano

Salt & Ground Pepper

Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade and serve.



4 Poblano Peppers and 3 jalapeño peppers

1 large Chicken Breast, grilled

1 tablespoon Extra Virgin Olive Oil

1 small Onion, chopped

2 Garlic Cloves, minced

1 Jalapeno, minced

1/4 cup Sour Cream or Plain Yogurt or Cream Cheese

1/2 cup grated Monterrey Jack Cheese

1/8 teaspoon Cumin

1 cup prepared Brown or Wild Rice


Fresh Tomatillo Salsa

8 Tomatillos, papery leaves removed, washed and dried

1 small Onion

3 Garlic Cloves

1 Jalapeno

1/2 teaspoon Kosher Salt

1/8 teaspoon Cumin

Juice from one big, juicy Lime

2 tablespoons roasted Green Chile


Stuffed Peppers

In a small skillet, add olive oil and heat on medium high. Add onions and stir until softened, about 5 minutes. Add garlic and jalapeno and stir for another minute or two. Remove from heat.

In a medium bowl, mix all ingredients, including your sautéed vegetables and stir until everything is incorporated. Set aside.

Cut the stems out of the top of the pepper by cutting in a circle down into the pepper. Trim the seeds off. Do not discard tops. Make a split lengthwise in the peppers and take out remaining seeds and pith. Stuff with the chicken mixture. Put tops back into the pepper. Place in oven at 400 degrees covered for 30 minutes. Then uncover and add a little more cheese on top of the pepper and cook for another 20-30 minutes, or until cheese and pepper start to brown. OR

Grill or broil the peppers, turning regularly, until they turn dark brown and blacken slightly on the outside. Remove from heat. Now your peppers should be soft enough to only split down the middle and pliable enough that you can open them up without having to remove the stem. Remove the seeds and pith from inside and stuff with chicken mixture. Place in casserole dish and top with more cheese into a 400-degree oven for 20 minutes or so until the cheese is bubbly and browned.

Fresh Tomatillo Salsa

Cut tomatillos, onion, and jalapeno into relatively equal pieces. Put all ingredients into a food processor and pulse until all ingredients have been processed thoroughly. When you are ready to serve your peppers, top with a big spoonful of the Tomatillo Salsa. This salsa is great just by itself with chips, too!

Serve your peppers with some grilled Summer Squash halves.