Recipes

Welcome to the FoodWasteAced recipes page! To keep with our theme of preserving food based on misconception of expiration date, you can use slightly “expired” foods in all of these recipes. Not only are these recipes delicious and wholesome, but you also help the planet as you waste less food. Enjoy!

Cookie Crumb Chocolate Covered Strawberries

photo by FoodWasteAced

What You’ll Need:

• Strawberries (as many as you would like to make)
• Chocolate wafers or chocolate chips (any sort of meltable chocolate)
• Cookies (I used Girl Scout Thin Mint cookies)

How To Make:

• Wash strawberries- keep stems and leaves on.
• Melt chocolate in a pot (using the double boiling method) or melt in microwave until fully melted. Stir until the chocolate has a creamy consistency.
• Crush cookies in a separate plate until cookies become crumbs.
• Coat strawberries in the chocolate and then cover in cookie crumbs.
• When done covering all strawberries, place in refrigerator for 15 minutes until cold and chocolate is hardened.
• Enjoy this sweet and refreshing treat!

Recipe by FoodWasteAced

Garlic- Fried Tofu Bites

photo by FoodWasteAced

 

What you’ll need:

• 2 tbsp Bread Crumbs (recipe using expired bread below!)
• Tofu (however much you want to make)
• 1 tbsp Garlic (minced)
• 1/2 tsp Garlic powder
• 1/2 – 1 tsp Salt
• Oil

How to make:

Cut tofu into cubes, 1″ by 1″ is advised. Next, combine the bread crumbs, garlic, garlic powder in salt. Make sure the mixture is mixed evenly so that you don’t get one bite with lots of garlic and one with none. Roll the tofu in the mixture. Place into deep-fryer. If you don’t have a deep-fryer put oil in a pot and fry. Enjoy these yummy bite-sized appetizers for game-night, or even just as a snack!

Recipe by FoodWasteAced

Bagel Chips 3 Ways

photo by FoodWasteAced

What You’ll Need:

• 2 teaspoons salt
• 1 1/2 tablespoons pepper
• 3 teaspoons sugar
• 1 tablespoon cinnamon powder
• 1/3 cup Grated Parmesan Cheese
• Garlic Powder (1 1/4 tablespoon)
• Olive or Vegetable Oil (1/4 cup)
• 1/2 tablespoon butter (melted)
• Stale Bagels (as many as you would like to make)

How To Make:

Garlic Parmesan Bagel Chips:

• Slice as many bagels as you would like in half thinly.
• Mix parmesan, pepper, and 1 teaspoon of salt in a small bowl. Lightly coat each bagel with melted butter and sprinkle with seasoning.
• Preheat oven to 350°F
• Place bagels in oven and cook for 10 minutes, flipping once each side is golden brown and crispy. Enjoy!

Classic Salt and Pepper Bagel Chips:

• Slice as many bagels as you would like in half thinly.
• Mix salt, pepper, and 1/2 teaspoon of garlic powder in a small bowl. Lightly coat each bagel with melted better and sprinkle with seasoning.
• Preheat oven to 350° F
• Place bagels in oven and cook for 10 minutes, flipping once each side is golden brown and crispy. Enjoy!

Sweet Sugar and Cinnamon Bagel Chips:

• Slice as many bagels as you would like in half thinly.
• Mix sugar and cinnamon in bowl in a small bowl. Lightly coat each bagel with melted butter and sprinkle with seasoning.
• Preheat oven to 350° F
• Place bagels in oven and cook for 10 minutes, flipping once each side is golden brown and crispy. Enjoy!

Recipe by FoodWasteAced

Soy Ginger Baked Salmon

photo by FoodWasteAced

What You’ll Need:

• 1 Large Lemon (juiced)
• 2 cloves of garlic
• 1 piece of ginger
• Salmon filet
• 1 teaspoon honey (I used orange blossom honey, but any type works!)
• 1/4 teaspoon sesame oil
• 1/2 cup soy sauce
• White rice or any grain of your choice (optional)

How To Make:

• Grate ginger and garlic in a medium-sized  bowl. Add honey, lemon juice, sesame oil, and soy sauce to bowl. Mix well. Note- do not add any salt in the dish because the soy sauce is already very salty.
• Place salmon in deep dish. Score fish and cover the salmon in the marinade.
• Next, use plastic wrap to cover the dish and place in the fridge for a minimum of 2 hours to marinate.
• After waiting for two hours, take salmon out of fridge and place somewhere where it can be exposed to room temperature. Leave it there for 30 minutes.
• While waiting for salmon to reach room temperature, preheat oven to 375 ° F.
• Once preheated, place dish of salmon in oven and cook for 15 minutes.
• Serve with white rice, quinoa, or any type of grain. Enjoy!

Recipe by FoodWasteAced

Apple Pineapple Kale Smoothie

photo by FoodWasteAced

What You’ll Need:

• 3 kale stalks
• 1 apple chopped into cubes (frozen)
• 1 cup frozen pineapple
• 1/2 banana (you can use a brown banana for this)
• 1/4 cup orange juice
• 4 tbsp water

How to Make:

First, take the kale leaves off the stalk/stem. Place into blender. Next, split your banana in half and cut into 1 inch pieces. Layer the fruit when putting in blender for an easier blend. You can do this by placing a bit of apple cubes, then pineapple, then banana, till completed.If you are not using frozen fruit, add ice to the mixture. Pour in 4 tbsp water then 1/4 cup orange juice into the blender. Blend until smooth, and enjoy this refreshing drink on a hot day! Use your FoodWasteAced skills to complete this recipe using slightly expired foods.

Recipe by FoodWasteAced

Chicken Schnitzel with Mashed Potatoes

Photo by FoodWasteAced

What You’ll Need: 

-Chicken Schnitzel Ingredients:

• 4 4-ounce skinless, boneless chicken breasts, pounded to 1/8-inch thickness
• Salt
• Freshly Ground Pepper
• Breadcrumbs (find our recipe below!)
• 2 Eggs
• 1/2 cup canola oil

-Mashed Potatoes Ingredients:

• 2 Large Potatoes
• 1 cup milk (You can use expired milk for this as a replacement for buttermilk)
• 3 tablespoons butter (this makes it extra creamy!)
• Salt and Pepper to taste

How To Make:

-Chicken Schnitzel:

• First, crack two eggs and put them in a separate bowl. Scramble the eggs until a pale yellow color. Put the breadcrumbs  in a separate plate. Pour the canola oil into a pan and heat up the stove on Medium heat. First, coat each piece of chicken in egg and then coat with the breadcrumbs. Immediately put in pan. Cook for 5 minutes or until golden brown. Add salt and pepper to finish.

-Mashed Potatoes:

• Boil Potatoes over hot water on stove. Once potatoes reach a mushy consistency, put them in a separate large bowl to mash. Add milk gradually and stir. Add in butter (on tablespoon at a time). Once the perfect creamy consistency has been achieved, add in salt and pepper for taste. Enjoy!

Recipe by FoodWasteAced

Fruit Smoothie

This recipe can be executed with “expired” or “slightly rotten” fruits. 

What You’ll Need:

• 1/4 cup tofu
• 1/4 cup raspberries (extra-ripe)
• 1 pear (extra-ripe)
• 1/2 cup yogurt – feel free to use expired or sour milk for this!
• 1/2 cup water (or milk)
• 1/3 cup ice
• 1 banana (you can use your brown bananas for this)

How to Make:

Cut pear into  cubes, cutting off any parts that look rotten. Place in blender. Cut bananas into 1/2 inch slices, place into blender. Put the remaining ingredients in the blender. Add more/less yogurt depending on your preference of thickness. Blend mixture until smooth. Enjoy!

Recipe by FoodWasteAced

Fresh Tomato- Sage Pasta Sauce

What You’ll Need:

• 2 lb. ripe plum tomatoes
• 1 tbsp. olive oil
• 1 small onion
• ½ tsp. salt
• 3 tbsp. butter
• 1 tbsp. chopped fresh sage

How To Make:

1. Peel and coarsely chop tomatoes.
2. In 10-inch skillet over medium heat, in 1 tablespoon hot olive oil, cook onion until golden. Add salt and tomatoes with their juice; over high heat, heat to boiling.
3. Reduce heat to low; cover and simmer 15 minutes, stirring and mashing tomatoes with spoon occasionally. Stir in butter and sage.

Chocolate Chip Pancakes

Photo by FoodWasteAced

What You’ll Need:

• 1 1/2 cups all purpose wheat flour
• 1 ¹⁄₂ teaspoons baking soda
• ¹⁄₂teaspoon salt
• 1 tablespoon sugar
• 2 eggs
• 1 1/2 cups milk (sour milk can be used too!)
• ¹⁄3 teaspoon vanilla extract
• 1 ¹⁄₂ tablespoons melted butter
• 2 cups chocolate chips
• Berries (for garnish)
• Maple Syrup (for serving

How to Make:

1. Stir together flour, soda, salt, and sugar.
2. In separate bowl, beat eggs until light, add milk, vanilla extract, then gradually add to flour mixture.
3. Beat until smooth.
4. Add melted butter.
5. Heat and grease griddle.
6. Pour enough batter for 5″ diameter cake and sprinkle in 7-12 chocolate chips once batter starts bubbling.
7. Cook until brown underneath then, turn and brown other side.
8.  Serve with berries and maple syrup. Enjoy!

Recipe by FoodWasteAced

Applesauce

What You’ll Need:

6 pounds mixed apple varieties (Gala, Honeycrisp, Golden Delicious), peeled, cored and cut into eighths (preferably mushy/ brown)
1 cup apple juice or water
Juice of 1/2 lemon
1/2 cup light brown sugar
1 teaspoon cinnamon

How to Make:

Throw the apples, apple juice and lemon juice into a pan and bring it to the boil over medium-high heat. Lower the heat and simmer until the apples are soft, about 15 minutes. Stir through the sugar and mix until melted. Add the cinnamon and stir through.
Puree the mixture in a food processor, blender or food mill. If not using right away, leave to cool and then refrigerate.

Recipe by Food Network

Bread and Cheese Meatballs

 

What You’ll Need:

Sauce:  

3 Tablespoons Olive Oil
1 Small Onion, Peeled and Chopped
2 Garlic Cloves, Peeled and Minced
1 (26 Ounce Can Good Quality Chopped Tomatoes
1/4 Cup Chopped Fresh Basil
Sea Salt and Pepper
Red Hot Pepper Flakes (optional)

Bread And Cheese Balls:
8.5 Ounces Grated Hard Cheese (see note above)
7 Ounces Stale Bread, Crusts Removed
1 Garlic Clove, Peeled
5 Large Eggs
1/4 Cup Fresh Parsley Leaves
Pinch of Cracked Black Pepper

To Serve:
Grated Parmesan or Pecorino Cheese

How to Make:

To make the sauce, heat the oil in a large heavy bottomed saucepan.
Add the onion, and cook over medium heat until tender, about 4 minutes, then add the garlic and cook another minute or two until fragrant.
Add the tomatoes and basil, mix well, and season with salt, pepper, and red pepper flakes.
Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
After 20 minutes, add an additional cup of water to your sauce and mix well.
While the sauce is simmering start your “meatballs”.
In a food processor, pulse the bread and garlic until you have created coarse crumbs.
Add the cheese and parsley and pulse briefly until mixed. 
Empty the bread mixture into a bowl, and begin to add one egg at a time using as many eggs as needed until you have created a mixture that is still very moist, but is firm enough to handle.
Using your hands (moisten with water if necessary), form small egg sized balls and drop carefully into the sauce.
Continue to use up the remaining bread mixture making as many balls as you can.
Simmer on low heat for 15 minutes, then gently turn the meatballs over.
Simmer another 10 minutes, adding additional water if the sauce begins to thicken too much.
To serve, place a large spoonful of sauce in each of 4 bowls, and then add three meatballs on top.
Offer grated cheese at the table.

Enjoy!

Recipe Courtesy of Italian Food Forever

Tomatoes with Moroccan-Style Fish Stuffing

Attached recipe for Preserved Lemons Included!

What You’ll Need:

• Four 1/2-pound tomatoes
• 4 tablespoons olive oil, or to taste
• 1 pound scrod fillet or other firm-fleshed white fish fillet
• 2 tablespoons dry white wine
• 2 tablespoons finely chopped peel from quick preserved lemons

Ingredients for Preserved Lemons:

• 6 thin-skinned lemons, scrubbed, trimmed at both ends, and cut lengthwise into sixths
• 6 tablespoons coarse salt
• about 1 cup fresh lemon juice
• 1 tablespoon brine from quick preserved lemons
• 2 tablespoons minced fresh coriander
• 2 teaspoons fresh lemon juice, or to taste

How to Make:

Cut off the top third of each tomato, scoop out the seeds and pulp with a grapefruit knife, leaving 1/3-inch-thick shells, and reserve the tops and pulp for another use. Sprinkle the insides of the tomatoes with salt and invert the tomatoes on a rack to drain for 30 minutes.

In a non-stick skillet heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking and in it sauté the scrod for 1 minute on each side. Add the wine to the skillet and cook the fish, covered, over moderately low heat for 3 to 6 minutes, or until it just flakes. Remove the skillet from the heat and let the fish cool. Flake the fish into a bowl and stir in the preserved lemon peel and brine, the coriander, the lemon juice, and 2 tablespoons of the remaining oil. Divide the mixture among the tomato shells and drizzle it with the remaining 1 tablespoon oil.

Enjoy!

Recipe for quick preserved lemons:

In a baking dish just large enough to hold the lemons in one layer toss the lemons with the salt, pour enough of the lemon juice over them to just cover them, and bake the lemons, covered, in a preheated 200°F oven, stirring occasionally, for 3 hours. Let the lemons cool and transfer them with their brine to an airtight container. The preserved lemons keep, covered and chilled, indefinitely.

Recipe Courtesy of Epicurious

Pumpkin Butter

A quick, simple, and delicious way to repurpose your leftover pumpkin!

What You’ll Need:

• 1 (29 ounce) can pumpkin puree
• 3/4 cup apple juice
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cloves
• 1 1/2 cups white sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg

How to Make:

Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in the refrigerator until serving.

Spread the butter on your choice of bread, cookie, cracker, or any other treat!

Enjoy!

Recipe Courtest of AllRecipes

Homemade Dill Pickles

An innovative way to preserve your no-longer crisp cucumbers!

What You’ll Need:

• 8 cups cold fresh water
• 8 tablespoons kosher salt
• 4 cloves peeled garlic
• 4 whole cloves
• 3 bay leaves, or more to taste
• 2 teaspoons whole coriander seeds
• 2 teaspoons whole black peppercorns
• 1 bunch fresh, flowering dill weed
• 2 pounds very fresh cucumbers, washed thoroughly

How to make:

Place water, salt, and garlic into a large saucepan. Add cloves, bay leaves, coriander seeds, and black peppercorns. Stir until salt is dissolved. Heat over low for just a few minutes to bring water to room temperature. The water should not be warm.

Place some dill flowers in the bottom of a jar or crock large enough to hold the cucumbers, spices, and some brine.

Place a few of the cucumbers on top of the dill weed. Alternate layers of dill flowers and cucumbers, ending with a layer of dill.

Pour pickling brine into the crock. Gently tap or shake the crock to eliminate any air bubbles. Weigh down the pickles with a small ramekin to ensure they stay below the surface of the brining liquid. Top with more brine. Reserve any extra brine to add if necessary during the fermentation process. Cover crock.

Place crock where it can ferment at a temperature between 65 and 75 degrees F.

Let pickles ferment for a week, checking every day to ensure pickles remain submerged. Small bubbles may appear; this is a normal product of the fermentation process. Add more brine if necessary.

After about 8 days, you can skim off the foam. Test a pickle for flavor and crunch. You can continue fermenting them for a couple more days or, if you like them at this point, transfer pickles to a large jar. Fill jar with the brine from the fermentation process. Cover and store finished pickles in the refrigerator.

Enjoy!

Recipe Courtesy of All Recipes

 Panzanella (Italian Bread Salad)

Make great use of your stale bread!

What You’ll Need:

• 1  loaf ( or 12- to 16-ounce) of stale bread
• 2 to 3 large heirloom tomatoes
• 1/2 large cucumber
• 1 medium red or yellow bell pepper
• 1/2 medium red onion
• 1/2 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1/2 teaspoon salt
• Pepper, to taste
• 1/2 cup thinly sliced basil

Recipe courtesy of TheKitchn.com

How to make:

Slice the bread into 1-inch cubes

If your bread is not already stale, then dry it. You can do this by spreading the bread cubes over a baking sheet. Leave the breadcrumbs uncovered overnight to stale and harden.

Chop the tomatoes, cucumber, and bell pepper into bite-sized pieces. Slice the onion into thin slices and soak them in a bowl of cold water for 10 to 15 minutes while assembling the rest of the salad.

To make the vinaigrette, combine the olive oil, red wine vinegar, and salt, in a jar,  and shake vigorously.

Combine the bread and chopped vegetables in a large mixing bowl. Pour the vinaigrette over top and use a spatula to mix.

Let the salad sit at least half an hour before serving, or up to 4 hours. Stir occasionally so that the juices and vinaigrette are evenly distributed

Just before serving, stir in the basil.

Enjoy!

Recipe courtesy of TheKitchn.com

Toasted Bread Crumbs

What you’ll need:

• 10 slices bread (you can use stale bread for this!)
• 1/4 teaspoon Garlic Powder (optional)
• 1/4 teaspoon Salt
• 1/4 teaspoon finely grated parmesan cheese
• 1 tablespoon butter (salted or unsalted)

How to Make:

Preheat oven to 250 degrees F (120 degrees C). Spread a thin layer of butter onto each slice of bread. Sprinkle the garlic powder, and salt on the bread. Place bread on a pan, and put in the oven. Leave the bread in the oven for 25 minutes, if you prefer crispier, leave them in for longer and check every 5 minutes. Remove pan from oven and cool. Slice the bread into small squares, and place them along with the parmesan in food processor. Process until they are the texture and thickness that you would like. Spread a thin layer of butter onto the bread slices and enjoy!

Tip: Bread crumbs can be used to top casseroles, stuff poultry, thicken stews, crumb schnitzel, and more!

Recipe by FoodWasteAced

Bread Pudding

What you’ll need:

• 6 slices of day old bread (you can use stale bread for this as well)
• 2 tablespoons of butter, (preferably melted)
• 1/2 cup of raisins (optional)
• 4 eggs, (lightly beaten)
• 2 cups of milk
• 3/4 cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract

How to Make:

Preheat the oven to 350 degrees F (175 degrees C)

Break bread into small pieces and place them into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

Combine milk, cinnamon, vanilla, eggs, and sugar in a medium-sized mixing bowl. Beat the mixture until it is well mixed.

Distribute the mixture onto the pan, (pour slowly) and lightly push down with a fork to fully soak, and cover the bread with egg mixture. 

Bake the pudding in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Enjoy!

Recipe courtesy of AllRecipes

Orange Marmalade

What you’ll need:
1 3/4 pounds oranges, 4 to 5 medium
1 lemon, zest finely grated and juiced
6 cups water
3 pounds plus 12 ounces sugar
Special Equipment: 10 (8-ounce) canning jars with rings and lids, funnel, tongs, ladle, and 12-quart pot

How to make:

Wash your oranges and lemons thoroughly. Then, cut your oranges into thin slices, about 1/8 inch thick. Make sure you remove as many seeds as possible as you go. Place the oranges on top of each other, and then slice them into quarters. Next, add your lemon zest, juice, water, and your oranges into a pot over heat. Once boiling, reduce the heat to a nice simmer, stirring frequently, for about 40 minutes. While this is cooking, fill a large pot 3/4 filled with water.  Place 10 jars and rings, canning funnel, ladle, and tongs into the boiling water and make sure the water covers the jars by at least an inch. Boil for ten minutes. While this is boiling, place a plate in the freezer. Increase the heat of the orange mixture back to a nice boil. Add sugar to the mixture and stir continuously until the color darkens. Stir from (approximately) 15-20 minutes. To test the readiness of the marmalade, place a teaspoon of it onto the mixture and allow it to sit for about 30 seconds. Tilt the plate. The mixture should be soft and move slightly. If the mixture is thin and runs easily, then keep boiling. Once it is ready, pour into jars. Make sure it is cooled down a bit before you put into the jar. This marmalade will last for up to six months, but by then you would have probably devoured this yumminess. Enjoy!

Banana Bread

What you’ll need:

1 cup granulated sugar

8 tablespoons (1 stick) unsalted butter, room temperature
2 large eggs
3 brown bananas1 tablespoon milk

1 teaspoon ground cinnamon
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt

How to Make:

Preheat the oven to 325 degrees F. Butter a 9 x 5 x 3 inch loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a small bowl, mash the bananas with a fork. Mix in the milk and cinnamon. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears.

Pour batter into prepared pan and bake 1 hour to 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.

Spread slices with honey or serve with ice cream.

Recipe courtesy of Food Network

Croutons

What you’ll need:

• Stale Bread
• Melted Butter
• Salt and freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon garlic powder

How To Make:

Preheat oven to 400 degrees F.

Cut bread into cubes (approximately 3/4″ by 3/4″) and place in a large bowl. Drizzle cubes with butter, salt, pepper, garlic powder and red pepper flakes. Mix well. Place the bread onto a sheet pan and bake for about 15 minutes. Bake for longer depending on personal preference.

Enjoy!

Recipe by FoodWasteAced

Raspberry Tart

What you’ll need:

Crust:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 cup butter
3 tablespoons milk

Filling:
5 tablespoons sugar
2 tablespoons all-purpose flour
1/4 teaspoon freshly grated lemon zest
9 ounces raspberries
2 tablespoons butter, melted

Egg Wash:
1 egg, beaten
1/2 teaspoon milk

Garnish:
2 tablespoons powdered confectioners’ sugar

How to Make:

Crust:
In a large bowl mix flour and sugar. Cut in the butter until it resembles coarse crumbs. Add the milk and mix gently until it can be shaped into a ball. Shape dough into a round ball and flatten, wrap in plastic, and refrigerate 1 hour, or until firm.

Filling:

Preheat the oven to 400 degrees F. In a bowl, combine sugar, flour, and lemon zest. Add berries and roll them in mixture until coated. Remove dough from the refrigerator and roll out until 1/4-inch thick and roughly 12 inches round. Place on baking sheet.

Mound berries in center of dough, leaving 1 1/2 inches uncovered around the edge. Gently fold the dough up to meet the berries, and drizzle with melted butter. Mix egg and milk. Brush dough with mixture. Bake approximately 35 to 40 minutes, or until crust is golden brown. Let cool and dust with powdered sugar. Serve warm or at room temperature and enjoy!

Recipe courtesy of Food Network

Blue Cheese Dressing

What You’ll Need:

1/2 cup mayonnaise
1/4 cup whole milk
1/4 cup sour cream (you can use sour milk as a replacement for this if you do not own sour cream!)
Dash of Worcestershire sauce
1/3 cup blue cheese crumbles (you can use old cheeses if you do not own blue cheese)
Salt and pepper

How to Make:

To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste. Enjoy in your salads, on yours wings, and more!

Recipe courtesy of Food Network

Lemon Zest Marinade

What You’ll Need:

• lemon zest finely grated (make sure that the lemon you are using is not moldy, and wash the lemon before zesting)
• 1/4 cup lemon juice
• ¹⁄₄cup soy sauce
• ¹⁄₄cup oil
• 2 green onions, chopped
• 2 garlic cloves, chopped
• 1inch piece ginger chopped (optional)
• 2 tablespoons honey

How to make:

Combine all ingredients and put over your choice of raw meat. Then put in the fridge for 5 hours, turning frequently. Cook your meat and enjoy!

Fun Fact:

You can make this same recipe with any other type of citrus; it is best with lime and orange.

Recipe courtesy of Food.com

Strawberry Frosting

What you’ll need:

1/2 cup (1 stick) butter, at room temperature
4 cups powdered sugar, plus extra, as needed
1/4 cup whole milk, at room temperature
1 teaspoon pure vanilla extract
2 to 3 tablespoons strawberry fruit spread or jam (you can make by referring to the marmalade jam recipe, and replace all the oranges with berries of your choice)

How to Make:

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Beat in 3 cups powdered sugar, milk and vanilla until smooth and creamy.

Beat in the strawberry fruit spread or jam into the vanilla frosting. Mix in the remaining 1 cup powdered sugar, plus extra, as needed, until smooth and creamy.

Recipe courtesy of Food Network

Blood Orange Sorbet

What You’ll Need:
1 cup water
1/2 cup sugar
2 cups blood orange juice (feel free to use your older oranges to make this recipe! The juicer the better)

How to Make:

In a saucepan over medium-high heat, bring water and sugar to a simmer and simmer for 2 minutes to dissolve the sugar. Remove from the heat and cool. Stir in the juice and taste for sweetness. Make the sorbet according to the manufacturer’s instructions for your ice cream maker. Or pour the mixture into a shallow dish and place it into the freezer for 1 hour. Break up the ice particles with a fork every hour until a smooth, frozen consistency is achieved. A cute way to serve this Ice Cream is by saving your blood orange peel, scooping out all of the inside. Place the sorbet into the orange cups, and enjoy!

Recipe courtesy of Food Network

Banana Ice Cream

What You’ll Need:

3 “Extra Ripe”/ brown  bananas (mushy!)
A blender

How to Make:

First, peel the bananas and cut them into approximately 1/2 inch slices. Place your bananas on a tray. Pop your bananas into the freezer. Now put your bananas into your blender and mix until the bananas are a smooth and and creamy consistency. This should look similar to yogurt. You can eat this right now as soft serve ice cream. If you don’t want soft serve ice cream, pop it in the freezer again till it becomes harder. This ice cream stores best in a tight container. You can re-use an ice cream container when you are finished with it, or simply store it in the blender.

Spaghetti and Meatballs

What you’ll need:

1 pound ground beef
1 pound ground pork
2 eggs, lightly beaten
1 cup Italian-style dried breadcrumbs
1/2 teaspoon dried oregano
8 cloves garlic, half grated or minced, the other half sliced
1/4 cup finely grated Pecorino Romano, plus more for garnish
1 1/4 teaspoons kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 yellow onion, finely chopped
1 cup dry white wine
Two 26.5-ounce boxes strained tomatoes, such as Pomi
4 fresh basil leaves, torn, plus torn leaves for garnish (optional)
2 pounds spaghetti

How to Make:
Combine the beef, pork, eggs, breadcrumbs, dried oregano, grated garlic, Pecorino Romano, 1/2 teaspoon of the salt and pepper to taste in a large bowl. Using your hands, thoroughly mix the ingredients together until evenly incorporated. Roll into meatballs slightly larger than golf balls, setting them on baking sheets as you work.
Heat the oil over medium heat in a large Dutch oven until it shimmers. Working in batches and taking care not to crowd the pan, saute the meatballs, turning frequently, until browned on all sides, about 5 minutes. Using a slotted spoon, transfer from the pan back to the baking sheet.
Reduce the heat to medium-low, add the onion to the pan, and saute, stirring occasionally, until fragrant, about 2 minutes. Add the sliced garlic, stir, and cook 1 minute more. Add the wine, increase the heat, and bring to a boil, then reduce the heat and simmer for 2 minutes. Add the tomatoes, 4 of the basil leaves, the remaining 3/4 teaspoon salt and the meatballs along with any accumulated juices. Simmer, partially covered, until the flavors come together, about 1 hour 20 minutes. Taste and adjust the seasonings.
Meanwhile, cook the spaghetti in two batches in boiling salted water according to package directions. Drain and serve with the meatballs and sauce ladled on top. Garnish with torn basil and freshly grated Pecorino-Romano.

Adapted from “One Dish at a Time: Delicious Recipes from My Italian-American Childhood and Beyond” by Valerie Bertinelli (c) Rodale 2012. Provided courtesy of Valerie Bertinelli. All rights reserved.

Cilantro Lime Salmon

What you’ll need:

1 tablespoon vegetable oil
3 tablespoons butter
Two 6-ounce fillets salmon (view tips to help preserve)
Kosher salt and freshly ground black pepper
1 tablespoon honey
1 tablespoon soy sauce
Zest and juice of 2 limes, plus lime wedges, for serving
2 tablespoons finely chopped fresh cilantro
Steamed rice, for serving

How to Make:

Add the oil and 1 tablespoon of the butter to a nonstick skillet and place over medium-high heat. Season the salmon on both sides with salt and pepper. Add the fish to the skillet and cook for 3 to 4 minutes per side, depending on the thickness of the fish and the degree of doneness you like. Remove from the skillet and keep warm.
Return the skillet to medium heat and add the honey, soy, remaining 2 tablespoons butter and half of the lime zest and juice. Cook, stirring, until the butter melts and starts to bubble. Cook for a minute until the sauce thickens a little. Add the salmon and spoon over the sauce. Cook for another minute, basting as you go. Sprinkle generously with the cilantro.
Stir the remaining lime juice and zest into the cooked rice. Serve the salmon with the rice, extra sauce and lime wedges on the side.

Recipe courtesy of Ree Drummond

Pan-Seared Salmon with Kale and Apple Salad

What you’ll need:

Four 5-ounce center-cut salmon fillets (about 1-inch thick)
3 tablespoons fresh lemon juice
3 tablespoons olive oil
Kosher salt
1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
1/4 cup dates
1 Honeycrisp apple
1/4 cup finely grated pecorino
3 tablespoons toasted slivered almonds
Freshly ground black pepper
4 whole wheat dinner rolls(or bread of your choice)

How to make:
Bring the salmon to room temperature 10 minutes before cooking.
Meanwhile, whisk together the lemon juice, 2 tablespoons of the olive oil and 1/4 teaspoon salt in a large bowl. Add the kale, toss to coat and let stand 10 minutes.
While the kale stands, cut the dates into thin slivers and the apple into matchsticks. Add the dates, apples, cheese and almonds to the kale. Season with pepper, toss well and set aside.
Sprinkle the salmon all over with 1/2 teaspoon salt and some pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-low heat. Raise the heat to medium-high. Place the salmon, skin-side up in the pan. Cook until golden brown on one side, about 4 minutes. Turn the fish over with a spatula, and cook until it feels firm to the touch, about 3 minutes more.
Divide the salmon, salad and rolls evenly among four plates.
Per serving (1 fish fillet, about 2 cups of salad and 1 dinner roll): Calories 620; Fat 36 g (Saturated 8 g); Cholesterol 85 mg; Sodium 730 mg; Carbohydrate 40 g; Protein 39 g; Fiber 7 g; Sugars 14 g

Recipe courtesy of Food Network

Orecchiette with Broccoli Rabe Pesto

What you’ll need: 

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiano-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

How to make: 
Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Cook the broccoli rabe in the boiling water for 1 to 2 minutes and then immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.
Drain the broccoli rabe and squeeze out any excess water; coarsely chop. Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste. Add the pistachios and parmigiano and puree until smooth. Taste and adjust the seasoning; you probably will need more salt. Add the ricotta and pulse until combined. Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time. Set aside.
Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the broccoli rabe blanching water.) Cook the pasta 1 minute less than the cooking time on the package.
While the pasta is cooking, place the pesto in a large skillet and add about 1 to 1 1/2 cups of the pasta cooking water; place over medium-high heat. When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, 1 to 2 minutes; add salt to taste. Remove from the heat, add 1 to 2 tablespoons olive oil, if desired, and stir vigorously. Garnish with more parmigiano. Voila!

Recipe courtesy of Anne Burrell for Food Network Magazine