Asher's broccoli salad

broccoli florets
dried cherries
toasted, salted sunflower seeds
Ken's creamy Caesar dressing
bit of maple syrup

optional: crumbled bacon and red onions



Mix all ingredients and enjoy.

Beef, barley, and mushroom soup

2 tbsp olive oil
2 lb beef stew meat

1 yellow onion, diced

2 large carrot, chopped

8 oz mushrooms, chopped
5 garlic cloves

1 cup red wine

1 T balsamic vinegar

2 T tomato paste

2 tsp salt
1 tsp pepper

1/2 tsp dried thyme

4 cups beef bone broth
1/2 cup barley

In a preheated pot, brown beef in oil.
Add onion, carrot, and mushrooms to the beef and sauté until veggies turn slightly golden.
Add garlic, wine, vinegar, tomato paste, salt/pepper, and thyme and stir.
Pour in beef broth and allow everything to simmer on medium heat for 45 minutes with the lid on.
Add barley and cook for 20 more minutes or until it's fully cooked. Serve right away.

Baked chicken meatballs

2 lbs ground chicken or turkey
2 eggs
1 cup panko breadcrumbs
1 cup grated Parmesan
4 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1/2 tsp black pepper

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Mix all the ingredients together in a mixing bowl. Shape the mixture into balls and bake for 25-30 mins.

Asparagus chicken pasta

1 lb pasta bowties
1 lb Mighty Spark Tomato, Basil, and Garlic chicken patties (or similar)
1 lb asparagus
20-24 oz jar of pasta sauce like vodka sauce

Make pasta per package directions. Heat oil in a skillet, add chicken patties, break into chunks, and sear for several minutes until fully cooked. Place meat on the side. Cut asparagus into 1/2 inch pieces, discarding any especially tough pieces, and sear in pan with oil; add 1/4 cup water partway to encourage softening.

Mix pasta, sauce, chicken pieces, and asparagus and serve.

Thanksgiving salad

3 sweet potatoes
olive oil
1 tsp paprika
2 tsp garlic powder (divided)
2 cans chickpeas (rinsed and dried)
1 tsp chili powder
12-16 oz shredded Brussels sprouts
1 cup extra virgin olive oil
1 cup shredded Parmesan
1/2 cup tahini
3 tbsp lemon juice
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
4 cloves garlic
24 oz chopped/shredded kale (or 3-4 bunches)
Salt and pepper, for taste

Prep Sweet Potatoes:
Slice sweet potatoes into thin wedges. Toss with olive oil, 1 tsp paprika, 1 tsp garlic powder, salt, and pepper.
Prep Chickpeas:
Rinse and dry 2 cans of chickpeas. Toss in olive oil, 1 tsp chili powder, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper.
Roast:
Spread sweet potatoes and chickpeas on separate baking sheets. Roast at 425°F for 30 minutes.
Shred Brussels Sprouts:
Shred 1 lb Brussels sprouts (or use pre-shredded). Toss with olive oil, salt, and pepper.
If oven space allows: Add them to roast for 15 minutes.
If not: Wait until sweet potatoes and chickpeas finish.

Make Dressing
Combine remaining ingredients (except kale) in a blender. Blend until smooth.

Massage Kale:
Toss 24 oz shredded curly kale (or 3–4 bunches) in a large bowl. Add dressing and massage until kale softens (about 2–3 minutes).

Assemble:
Add roasted sweet potatoes, Brussels sprouts, chickpeas to the kale.

Toss & Serve:
Mix everything together. Enjoy!

Beef stew

3 pounds beef stew meat
2 teaspoons salt
1 teaspoon black pepper
2-3 T olive oil
2 medium yellow onions, cut into 1-inch chunks
7 cloves garlic
2 tablespoons balsamic vinegar
1½ tablespoons tomato paste
¼ cup all-purpose flour
2 cups dry red wine
2 cups beef broth
1 cup water
½ teaspoon dried thyme
1½ teaspoons sugar
4 large carrots, peeled and cut into 1-inch chunks on a diagonal
1 pound baby yukons, cut in half, or yukon gold potatoes cut into large chunks

In the Instapot, heat 1 tablespoon of olive oil and brown the meat in batches, adding salt and pepper as listed above; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning.) Transfer the meat to a large bowl and set aside.

Add the onions and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan for about 5 minutes, and add the garlic toward the end. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan. Seal and pressure cook for 50 minutes.

Add the carrots and potatoes. Pressure cook for 40 minutes.

Chicken tikka masala

½ cup Greek yogurt (preferably 2% or full fat)
1½ teaspoons salt
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon ground coriander

1 teaspoon ground cumin
2 pounds boneless skinless chicken breasts, cut into 2-inch chunks



In a bowl large enough to hold the chicken, whisk together the yogurt, salt, turmeric, garam masala, coriander, and cumin. Add the chicken and mix until it is evenly coated. Cover and marinate in the refrigerator for at least 1 hour or overnight.

Preheat the broiler and set an oven rack in the top position. Line a baking sheet with aluminum foil. Broil for 7 to 8 minutes, turning halfway.