Stir-Fried Shrimp With Snow Peas and Ginger

Adapted from the NYT https://cooking.nytimes.com/recipes/7036-stir-fried-shrimp-with-snow-peas-and-ginger

Yield: 2 servings

Ingredients

1 tablespoon plus ¼ teaspoon salt
1 pound large shrimp, peeled and deveined
⅓ cup chicken broth
2 teaspoons dry sherry
1½ teaspoons soy sauce
1½ teaspoons cornstarch
¾ teaspoon sugar
⅛ teaspoon ground pepper
1 tablespoon plus 2 teaspoons garlic-infused vegetable oil
1 teaspoon minced ginger
12 ounces pole beans or sugar snap peas, washed and dried
1 scallion, chopped (optional)

Preparation

1. In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
2. In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
3. Heat a wide pot over high heat. Add beans/peas and 1/2 cup water. Cover and steam for 4 minutes.
4. Move the beans/peas to the outer edges and add 1 tablespoon of the garlic oil to the pot, then the shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink. Add remaining 2 teaspoons oil and ginger, and stir-fry 1 minute.
5. Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately over rice.

Easy (and Tasty) Baked Chicken Breast and Roasted Vegetables

Ingredients

• 2 boneless, skinless chicken breasts, thawed
• 2 tbsps olive oil (garlic infused for low FODMAP)
• 1 tsp Italian seasoning*
• 1 tsp paprika*
• 1/2 tsp salt*
• 1/4 tsp black pepper*
• 2 cups of broccoli florets, or 2 small zucchini cut into 1"-thick slices

*or more, to taste; also, feel free to add garlic powder if FODMAP isn't a problem

Tools

• sheet pan
• aluminum foil
• medium bowl

Directions

1. Move rack to middle of oven and heat oven to 400 F
2. Line sheet pan with aluminum foil
3. In medium bowl, mix 1 tbsp oil and spices
4. Add chicken breasts and turn to coat all sides
5. Place chicken breasts on one side of sheet pan and cook for 10 minutes
6. Add 1 tbsp oil to bowl, and add more spices if desired
7. Add vegetables to the small bowl and stir to cover with spices and oil
8. After chicken has cooked for 10 minutes, open oven and add vegetables to the other side of the tray (you may want to spray foil with non-stick spray before adding veg)
9. Cook for 15 minutes or until chicken is fully cooked (if you have a meat thermometer, the thickest part of the breast should be 165F; if no thermometer, slice and check for clear juices)

Panang Chicken Curry

Adapted from the New York Times

Ingredients

Curry paste:

• 1/2 tsp ground coriander
• 1/2 tsp ground cumin
• 1/4 cup dry-roasted peanuts (preferably unsalted)
• 2-4 tbsp red curry paste, to taste

Curry:

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tsp soy sauce or fish sauce
• 1 (13.5 oz) can coconut milk
• lime juice (a few tbsp), makrut lime leaves, and/or lime zest, to taste
• 1 1/2 tsp brown or granulated white sugar
• 1 zucchini
• 1 spicy pepper (optional)
• basil leaves, preferably Thai basil (optional)

Jasmine rice for serving

Directions

1. In a small bowl, mix the spices and red curry paste. Chop the peanuts as fine as you can, then add to the paste.
2. Halve the zucchini lengthwise and then cut into very thin half-moon slices, no thicker than 1/4 inch each.  If using a pepper, slice it thinly.
3. Slice the chicken into very thin (1/4" or so), 1 1/2-inch-long pieces. Place in a medium bowl, drizzle with soy (or fish) sauce, and mix until coated.
4. Heat a medium saute pan over medium-high. Scoop 4 tbsp of the thick cream off the top of the coconut milk and add it to the pan; it will immediately sizzle. Stir until thickened and bubbling on the sides, about 30 seconds. Stir in the curry paste and reduce to medium. Cook the paste, continuously stirring, until a thick paste forms and the coconut oil separates (the sauce "breaks"), about 2-3 minutes. If it starts sticking, add a splash of coconut milk and scrape up anything from the bottom of the pan. 
5. Add the lime (juice, zest, or leaves) and sugar. Cook, continuously stirring, to dissolve the sugar and infuse the flavors, about 2 minutes. Add the remaining coconut milk and the zucchini (and pepper) slices, increase the temperature to medium-high, bring to a boil, and cook, continuously stirring, until the zucchini is barely tender, about 4 minutes. The curry should be at a lively simmer; adjust the heat as necessary.
6. Add the chicken and cook through, stirring frequently, until cooked through, about 3-4 minutes. Taste and add more soy/fish sauce and sugar, if needed. (This is not a sweet curry; the sweetness should take a backseat to the spice.)
7. Garnish with sliced basil and serve with jasmine rice.

Zucchini-Feta Pancakes (Turkish Mucver)

Adapted from the New York Times (https://cooking.nytimes.com/recipes/1013960-zucchini-pancakes)

Yield: 12 pancakes

Ingredients
For the Pancakes

3 medium zucchini (about 1 pound), shredded
Salt and freshly ground black pepper
3 large eggs, beaten
½ cup all-purpose flour
1 tablespoon extra virgin olive oil
1 cup crumbled feta cheese
3 scallions, finely chopped
⅓ cup finely chopped dill
1 teaspoon baking powder
4 to 6 tablespoons vegetable oil, more as needed

For the Yogurt Sauce (optional)

⅔ cup plain yogurt
2 cloves garlic, finely chopped
½ teaspoon salt

Directions

Preheat oven to 250 degrees. Place zucchini in a colander over a bowl, and mix with ½ teaspoon salt. Allow to drain for five minutes. Transfer to a cloth kitchen towel, and squeeze hard to extract as much moisture as possible. Squeeze a second time; volume will shrink to about half the original.

In a large mixing bowl, combine zucchini and eggs. Using a fork, mix well. Add flour, ½ teaspoon salt, olive oil, feta, scallions, dill and ½ teaspoon black pepper. Mix well, add baking powder, and mix again.

Place a cast iron skillet or other heavy skillet over medium heat. Add 2 tablespoons vegetable oil and heat until shimmering. Place heaping tablespoons of zucchini batter in pan several inches apart, allowing room to spread. Flatten them with a spatula if necessary; pancakes should be about ⅜ inch thick and about 3 inches in diameter. Fry until golden on one side, then turn and fry again until golden on other side. Repeat once or twice, frying about 5 to 6 minutes total, so pancakes get quite crisp. Transfer to a plate lined with paper towels, and keep warm in oven. Continue frying remaining batter, adding more oil to pan as needed. Serve hot.

For yogurt sauce: In a small bowl, combine yogurt, garlic and salt. Mix well, and serve on the side or on pancakes. 

Scallion Meatballs With Soy-Ginger Glaze*

 Adapted from the New York Times (https://cooking.nytimes.com/recipes/1014039-scallion-meatballs-with-soy-ginger-glaze)

Za'atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini

Lower-FODMAP version, adapted from NYT Cooking (https://cooking.nytimes.com/recipes/1023630-zaatar-roasted-tofu-with-chickpeas-tomatoes-and-lemony-tahini)

INGREDIENTS

1 (14-ounce) package firm tofu, drained and patted dry

1 (15½-ounce) can chickpeas, drained, rinsed and patted dry

1 pint cherry or grape tomatoes

Salt and pepper

6 Tbsp lemon juice (2 + 4)

½ cup garlic-infused extra-virgin olive oil

2 Tbsp za’atar dry spice mix

1 teaspoon dried oregano or marjoram

2 Tbsp dried parsley

2 tablespoons soy sauce

¼ cup tahini

1 tablespoon honey

1 (8-ounce) bag leafy greens, such as baby spinach, baby kale or mixed greens

PREPARATION

Cut the tofu into ½-inch-thick slices and place them on a kitchen or paper towel to dry out for an hour or more. 

Make the marinade:

Mix oil, za'atar, oregano, dried parsley, and 2 Tbsp lemon juice. 

Place tomatoes and chickpeas in a bowl. Season with salt and pepper. Pour half of marinade over chickpeas and tomatoes and toss to combine.

Add soy sauce to remaining marinade and mix. Pour some marinade on a plate, arrange tofu on plate, and pour remaining marinade over tofu slices. Allow to marinate up to an hour.

Make the dressing: 

Use a fork or whisk and mix tahini, honey, and 1/4 c lemon juice. Add water and stir to desired consistency.

Cook:

Heat oven to 425 degrees, positioning one rack near top and one rack near bottom.

Cover a sheet pan with aluminum foil. Spread  marinated chickpeas and tomatoes over one half, and tofu over other half. Pour any excess tofu extra marinade over the tomatoes and chickpeas. 

Place pan on bottom rack and roast for 30 minutes, stirring half-way (keep tofu separate from tomatoes/chickpeas, if possible)

Turn oven to broil and place sheet on higher rack. Broil for 5 minutes until chickpeas are crispy.

Divide the leafy greens among 4 bowls or plates. Spoon chickpeas, tomatoes, and tofu onto greens, and drizzle with lemon-honey-tahini dressing

Vegetable Broth

Adapted from https://www.fodmapeveryday.com/recipes/vegetable-broth/

Ingredients:

    2 tablespoons garlic-infused oil
    1 cup chopped leeks, green parts only, divided
    1 cup chopped scallions, green parts only, divided
    1 large bunch fresh flat leaf parsley, roughly chopped
    6 medium sprigs of fresh thyme
    1 teaspoon black peppercorns
    1 large bay leaf
    3 medium carrots, scrubbed (not peeled), cut into 1-inch pieces
    2 medium gold or white potatoes, scrubbed and quartered (not peeled)
    2 medium parsnips, scrubbed (not peeled), cut into 1/2-inch rounds
    1 medium fennel bulb, including fronds (the top, feathery leaves), chopped
    1 medium celery stalk, cut into 1-inch pieces
    large hunk of parmesan cheese rind (optional; adds a lot of flavor but then no longer vegan/parve)
    1 tablespoon kosher salt
    Water

Directions:

Add the oil to a 6 quart stockpot and heat over low-medium heat. Add half of the leek and scallion greens and sauté, stirring frequently, for a few minutes until softened. Add all remaining ingredients -- parsley, thyme, peppercorns, bay leaf, carrots, remaining leek and scallion greens, potatoes, parsnips, fennel, celery (and parmesan cheese rind, if using) and salt -- to the pot.

Add enough cold water to cover the vegetables by about 2 inches. Cover pot and bring to a simmer over medium heat; adjust heat and cook at a gentle simmer for 1 hour. Skim off any froth that rises to the top during the first half hour. Check occasionally and add water if necessary to keep all solid ingredients just submerged. Taste for flavor. If the broth seems weak, keep simmering for a while and/or add salt.

Strain into a clean pot or storage container(s) and discard solids. Allow broth to cool to room temperature, then refrigerate overnight. Keep refrigerated and use within 3 days, or store in jars and freeze for up to 6 months.

Makes about 3 quarts.

Zucchini Tomato Frittata with Feta

Ingredients

• 2 medium shredded zucchini (about 2 cups, shredded)
• 2 tbsp garlic-infused olive oil, separated
• 10 cherry or grape tomatoes, cut in half
• 4 eggs
• 8 egg whites
• 2/3 cup crumbled feta
• 1/4 cup milk
• 1/8-1/4 tsp red pepper flakes (optional)
• 6 medium basil leaves, sliced

Directions

1. Heat oven to 450.
2. Shred zucchini and sprinkle with kosher salt and pepper. Let sit and drain for 5-10 minutes.
3. In medium-sized, oven-safe frying pan, heat 1 tbsp olive oil over medium-high heat. Add cut tomatoes and drained zucchini, and cook for 5-10 minutes, stirring, until tomatoes are soft.
4. While zucchini and tomatoes cook, mix eggs, egg whites, feta, milk, and pepper flakes. 
5. Drain excess water from zucchini mixture (if any) return pan to stove top. 
6. Turn heat to high and pour egg mixture over zucchini. Mix gently with a fork. Cook 5 minutes.
7. Sprinkle basil over frittata and place pan in oven. Cook for 20-25 minutes, until light brown on top.

Adapted from https://www.furtherfood.com/recipe/zucchini-and-feta-frittata-low-fodmap-gut-healthy-low-carb-gluten-free/ and https://www.wholefoodbellies.com/zucchini-tomato-and-feta-frittata/

Thai Spring Rolls (Fresh)

Adapted from https://tastesbetterfromscratch.com/fresh-spring-rolls/

Ingredients

Peanut sauce:
3/4 cup sweet chili sauce (note: I use my homemade Tomato Jam for this. Delicious!)
1/3 cup peanut butter, smooth or crunchy
1/2 teaspoon low-sodium soy sauce
1/2 teaspoon hoisin sauce

Rolls:
1 package spring roll rice wrappers
1 package vermicelli rice noodles
2 mangoes, peeled and sliced into thin strips
1 large carrot, peeled and shredded or sliced into thin strips
1 large English cucumber, peeled and sliced into thin strips
1 pound firm tofu, squeezed dry and cut in small chunks
1 bunch fresh mint leaves, whole or chopped
1 bunch fresh basil leaves, whole or chopped
1 bunch fresh cilantro, chopped
Peanut sauce, to taste

Directions:

1. Cook vermicelli noodles in boiling water for just a few minutes, according to package instructions. Drain and rinse with cold water. (May be done ahead and chilled)
2. Gather all topping ingredients together, including chopped veggies, herbs, and tofu. (Place in individual bowls or plates for a fun build-your-own-spring-roll activity.)
3. Add about 1/2 inch of hot water to a large, deep dish or pie pan. Place one rice wrapper into the water and let soak for just 10-15 seconds. It should feel pretty soft as you remove it and lay it on your counter or plate. 
4. Spread up to 1 tbsp of sauce onto the center of the wrapper. Add 1-2 slices of each veggie, a few pieces of tofu, a few leaves of each herb and a small bunch of noodles on the spring roll.
5. Fold the sides of the spring roll in over the ingredients. Then pull the side closest to you up and over the ingredients, sealing everything together tightly, and rolling it up like a burrito. 

Palak Tofu (Curried Spinach and Tofu)

Adapted from https://www.cookwithmanali.com/palak-tofu/

Ingredients

• 1 package firm tofu, cut into cubes
• 1 tbsp garlic-infused canola oil
• 1/8 teaspoon ground pepper
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon red chili flakes
• salt, to taste

Spinach Curry

• 2 lbs baby spinach
• 1 can diced tomatoes, drained
• 2 tsp ground ginger (or 1 inch fresh ginger, roughly chopped)
• 1/2 teaspoon curry, to sprinkle
• 1/8 teaspoon red chili powder, or to taste
• 3/4 teaspoon cumin powder
• 1/2 to 1 cup coconut milk (1/2 a can)
• 1 tbsp garlic-infused canola oil
• salt, to taste
• 1-2 teaspoon sugar or honey, optional
• 1 teaspoon fresh lemon juice, optional

Instructions

Tofu

1. In a pan heat the oil. Add cubed tofu and sprinkle paprika, salt, pepper and red chili flakes.
2. Saute a few minutes on each side, until tofu is light golden brown in color. Set aside.

Spinach Curry

1. In a large pot, heat oil and add ginger. (If using fresh ginger, cook 3 minutes; if using ground ginger, cook 1 minute.) 
2. Add tomatoes, curry powder, cumin powder, salt, and chili powder, and cook 3-4 minutes.
3. Add spinach and cook until wilted, then another 2 minutes.
4. Transfer mixture to a blender, add 1/2 cup (or more) coconut milk, and blend to a smooth paste. (Add coconut milk until puree is desired consistency.)
5. Return spinach puree to pot and add sauteed tofu.
6. Mix well and also add water at this step [if required] to adjust the consistency of curry to preference.
7. Add sugar/honey [if using] and mix.
8. Cover and let the curry simmer for 10 minutes on medium-low heat.
9. Squeeze in some fresh lemon juice (optional) and serve hot with Indian bread or basmati rice.

Pumpkin Chickpea Curry with Broccoli

Adapted from Yup It's Vegan

Ingredients
Saute mixture:
    1 Tbsp garlic-infused olive oil
    1/2 cup diced onion or shallots (or green onion/green leek for Low FODMAP)
    1 1/2 inch fresh minced ginger (or ~2 tsp ground ginger)
    1/2 tsp chili pepper flakes
    1/2 tsp ground cumin
    1/4 tsp ground cinnamon
    1/4 tsp ground turmeric
    3 Tbsp Thai red curry paste

Remaining vegan pumpkin curry ingredients:
    1 (15 oz) can coconut milk
    1 (15 oz) can pumpkin puree
    1 (15 oz) can chickpeas, rinsed and drained
    8 oz broccoli crowns, cut into small florets
    1 1/2 Tbsp fresh lime juice
    salt to taste (or use ~1 Tbsp soy sauce)

Instructions

Heat the olive oil in a pot over medium heat. Add the onion/shallot/leek with a pinch of salt, and stir frequently until starting to brown, 3-5 minutes. Add the ginger and cook for 30 seconds. Add the chili flakes, cinnamon, cumin, and turmeric with another pinch of salt, and cook for another 30 seconds or until fragrant. Stir in the Thai red curry paste and cook for 2-3 minutes until starting to stick.

Stir in the coconut milk, pumpkin puree, and chickpeas, and bring a boil (it will be thick!). Reduce the heat, stir in the broccoli, and cover the pan. Cook for about 10 more minutes, stirring occasionally, until the broccoli is bright green and tender. Stir in the lime juice and season to taste with additional lime, and soy sauce or salt.

Serve hot with jasmine rice

Chicken and Apricot Masala

Adapted from NYT Cooking

Ingredients

• 1 cup dried apricots
• ½ teaspoon hot red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 whole cloves
• 1/2 tsp ground cardamom (or 4 pods, lightly crushed)
• 1 tablespoon minced ginger
• 1/4 cup garlic-infused olive oil
• 1 cinnamon stick
• 1 small red or yellow onion, peeled and finely chopped, about 1/2 cup*
• 1 teaspoon salt
• 3 pounds skinless chicken breast, tenderloins, or thighs, in 1" dice
• 4 medium tomatoes, cut into 1/2-inch dice
• 2 tablespoons tomato paste, diluted in 1/2 cup water (or 1/2 cup diced canned tomatoes in liquid)
• 3 tablespoons chopped cilantro leaves 

*substitute try green onions or green leeks in place of onion, for low FODMAP

Directions

1. Soak apricots overnight in 2 cups cold water, or cover with 2 cups hot water and soak until swollen and softened, 2 to 3 hours.
2. Prepare masala: In a small bowl, combine hot pepper flakes, cumin, coriander, cloves, cardamom, and ginger. Add 1/4 cup water, and stir to make a paste. Set aside.
3. In a large sauté pan over medium heat, heat oil and cinnamon stick. Add onions and salt, and sauté until onions begin to soften, 2 to 3 minutes. Add masala, and stir. Add chicken, and stir for about 5 minutes. Add apricots and their soaking liquid, diced tomatoes and diluted tomato paste.
4. Cover and simmer until chicken is cooked through, about 30 minutes. Check cooking liquid about halfway through; if chicken is covered with liquid, remove cover for remainder of cooking. Transfer to a large bowl, sprinkle with cilantro and serve hot with basmati rice.

 

Black Pepper Chicken with Mangoes and Cashews

Adapted from NYT Cooking

Ingredients

• 1 teaspoon light brown sugar
• 2 teaspoons black pepper
• 1/2 teaspoon cayenne
• 2 tbsp extra virgin olive oil
• 3 tbsp garlic-infused olive oil 
• 1/2 cup salted cashews
• 1 3/4 pound boneless, skinless chicken breast tenderloins, cut into 1-inch chunks
• 1 teaspoon kosher salt
• 1/4 cup finely chopped scallions or leeks
• 2 tbsp chopped cilantro stems
• 2 tbsp dark rum
• 1 large (15-ounce) mango, cut into 1/4-inch cubes (or use 2 small mangoes)
• 1 1/2 teaspoons cider vinegar, to taste
• 1/3 cup chopped fresh cilantro leaves  

 Directions

1. In a small bowl, stir together the brown sugar, 1 teaspoon black pepper and 1/4 teaspoon cayenne. Heat 2 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring constantly, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl. (Note: be sure to stir, or nuts will burn.)
2. Wipe out skillet with a paper towel. Season chicken all over with salt, and remaining 1 teaspoon pepper and 1/4 teaspoon cayenne. Return skillet to medium-high heat and add the 3 tablespoons garlic-infused oil. Add scallions/leeks and cilantro stems; cook, stirring, for 1 minute. Add chicken. Cook, stirring occasionally, until chicken is cooked through, about 5 minutes (do not overcook). Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.
3. Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.
4. Optional: remove chicken mixture from pan using a slotted spoon and place in a covered bowl. (Leave remaining liquid in pan.) Fill pan with baby spinach leaves and cook on medium-high, stirring to coat leaves with liquid, about 5 minutes or until spinach wilts. Serve as a side vegetable. 

Serve chicken on basmati rice and/or with cooked spinach. 

Sweet Potato Latkes

Modified from https://www.epicurious.com/recipes/food/views/sweet-potato-latkes-105919 

Ingredients

2 lb sweet potatoes, peeled and coarsely grated
4 scallions (or equivalent chives or green part of leeks), finely chopped
2/3 cup all-purpose flour (GF flour also works)
4 large eggs, lightly beaten
2 teaspoon salt
1 teaspoon black pepper
3/4 cup vegetable oil

Mix all ingredients through pepper. (Note: If you want more of a patty, mix yams and scallions, then regrind in food processor to desired texture/consistency.)

Pour oil into large, non-stick frying pan until it just covers the bottom of the pan. Heat on medium. Once oil is hot, reduce heat to medium-low.

Using your hands, form balls of approximately 1-1/2" or 2", place in pan, and press down with fingers or a fork. 

Flip latkes when golden. If flipped too early, flip back until desired done-ness -- approximately 2 minutes per side.

Lamb and Sweet Potato Fritters

See https://alittlebityummy.com/recipe/en-us/low-fodmap-sweet-potato-lamb-fritters-with-salad/

Serve with/on a salad

Butternut Squash Gnocchi

Adapted from Table magazine; original recipe by Joseph Tambellini

Ingredients for gnocchi

1 butternut squash, but in half lengthwise 

1 large egg

1 1/2 cups all-purpose flour

1/2 c freshly grated Parmesan 

Additional 1 c flour for prep, spread out on aluminum foil or a cookie silpat

1 tsp salt

Ingredients for sauce

3 tbsp butter

4 oz smoked mozzarella, cut in small pieces

2 tbsp chopped (small) Italian parsley
1 small head cauliflower
2 tsp olive oil
1 tbsp butter
salt and pepper to taste

Directions

1. Preheat oven to 350. Place squash halves on greased baking sheet or silpat, cut side up.
2. Cut the cauliflower head in half and coat evenly with olive oil, 1 tbsp butter, salt, and pepper to taste. Add to baking sheet with butternut squash
3. Bake butternut squash until tender — 40 minutes or longer. If cauliflower is roasted (browned) before squash is done, remove and continue baking the squash.
4. Cool squash slightly and remove the pulp with a spoon. Place pulp in a kitchen towel and squeeze out about 1/2 cup of the juices (don't squeeze too much of the gnocchi will be dry).
5. Place squash in a large bowl and season with 1 tbsp salt, the egg, 1 1/2 cups of flour, and 1/2 c Parmesan. Mix well with a spoon until thoroughly combined.
6. Lightly flour another bowl, place gnocchi mixture in it, cover with a kitchen towel, and place in freezer for 1 hour so the mixture firms up and is easier to work with. While squash mixture is cooling, cut cauliflower into florets.
(Alternatively, do all of this earlier in the day, or the night before, and leave squash mixture in fridge, covered with a kitchen towel, until ready to use — no more than 24 hours.)
7. Spread 1 c flour on cookie sheet silpat. Use a teaspoon to scoop the dough (about a cherry-tomato-sized ball) and roll in in the flour. Use a fork to finish it with the traditional gnocchi football shape. Repeat process until dough is used.
8. Bring a large pot of water to a boil and gently lower gnocchi into pot. Cook gnocchi until they float, about 2 minutes (maybe longer). Use slotted spoon to remove gnocchi from water as soon as they are floating.
9. While gnocchi are cooking, melt 3 tbsp butter in a large skillet. Place gnocchi directly in skillet after done boiling.
10. Add mozzarella, parsley, and separated cauliflower florets. Stir in a few ounces of the cooling water so it remains moist, and let the gnocchi-cauliflower mixture cook until the mozzarella begins to melt. Serve immediately, sprinkled with Parmesan.

Orzo Salad with Wilted Spinach, Pine Nuts and Feta

Modified from https://www.allrecipes.com/recipe/75479/elegant-orzo-with-wilted-spinach-and-pine-nuts/

1 (12 ounce) package uncooked orzo
1/4 cup olive oil
1 tablespoon butter
1/2 teaspoon minced garlic (or use garlic-infused olive oil)
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes
3/4 cup pine nuts
15 ounces baby spinach (or chopped fresh spinach)
1/8 cup balsamic vinegar
2 large plum tomatoes, chopped (approx 1/2 cup)
1/2 teaspoon salt 
8 ounces crumbled feta cheese

Ingredients

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes. (Firm or slightly undercooked orzo works best for this dish.) Drain, transfer to a mixing bowl, and set aside.
2. Heat olive oil and butter in a large skillet over medium high heat, stirring to blend. Stir in garlic, basil, and red pepper flakes, and reduce heat to medium. Stir in pine nuts and cook until lightly browned (~2 min). Add spinach, cover, and cook on low heat for 5 minutes, or until spinach is wilted.
3. Toss spinach mixture with orzo pasta. Let cool slightly and add salt, chopped tomatoes and balsamic vinegar. When fully cool, add crumbled feta. 

Makes 8 servings, 419 calories each (13 g protein, 39 g carbs, 24 g fat, 5 g sugar)

Teriyaki Tofu and Green Beans

Sauce: http://www.geniuskitchen.com/recipe/restaurant-teriyaki-sauce-133751

Slice firm tofu into 16 or 20 cubes. In large nonstick pan, heat 1-2 Tbsp of chili oil and fry tofu until golden on each side (takes ~20 min).

Remove tofu to a plate or bowl; place 3-4 cups of fresh green beans in the pan and add 3-4 Tbsp of teriyaki sauce. Stir and cover, cooking ~10 minutes. Return tofu to pan, add more teriyaki sauce (to taste) and heat.

Serve over rice.