• 1 carrot, sliced
  • shredded cabbage
  • 1 onion, julienned
  • 2 garlic cloves, minced
  • shiitake mushrooms, halved
  • 4 servings sticky rice
  • 2 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon mirin
  • 2 tablespoons oyster sauce
  • 2 tablespoons sugar
  • 4 eggs


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium high heat. Add garlic and sauté for 1 minute. Add carrot, cabbage, onion, and mushrooms and sauté until tender.
  3. In a small bowl, mix soy sauce, mirin, oyster sauce, and sugar. Add mixture to vegetables.
  4. Heat a small nonstick skillet over medium heat. Coat with cooking spray. Scramble eggs in a small bowl and pour onto heated skillet. Scramble until cooked.
  5. Divide sticky rice over four bowls. Top with sautéd vegetables in sauce and cooked eggs.

Curried Stew



  • 2 clove of garlic, minced
  • 1 onion, diced
  • 1 carrot, sliced
  • 1 potato, diced
  • 1 butternut squash, cubed
  • 4 servings rice
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 cups chicken broth
  • 1/2 cup half and half
  • 4 mild Golden Curry cubes
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • salt
  • black pepper
  • olive oil


  1. Preheat oven to 400° F. Combine garlic, onion, carrot, potato, and butternut squash in a large roasting pan. Drizzle with olive oil and top with salt and black pepper to taste. Stir to combine. Roast in oven for 40 minutes. Stir after the first 20 minutes.
  2. Prepare rice according to package directions.
  3. Melt 2 tablespoons of butter or margarine in a large sauce pan over medium/medium-high heat. Add 2 tablespoons flour and stir to combine. Add 2 cups chicken broth and stir until the roux is dissolved in the broth. And half and half and simmer for 5 to 10 minutes.
  4. Add four bricks of curry sauce mix to the mixture. Stir until bricks have melted into sauce mixture. Add turmeric, paprika, and cinnamon.
  5. Once sauce has thickened and is seasoned to taste, add roasted vegetables to sauce and stir to coat.
  6. Serve over cooked rice and enjoy!




  • 2 cans chickpeas, drained
  • 1 onion, chopped
  • 1 tomato, diced
  • 1 medium cucumber, half sliced and half shredded
  • 4 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 2 teaspoons cilantro
  • 6 tablespoons flour
  • pitas
  • 6 ounces plain yogurt
  • 1 tablespoon lemon juice


  1. Preheat oven to 425° F.
  2. In a food processor, combine chickpeas, onion, garlic, cumin, salt, black pepper, parsley, cilantro, and flour. Mix until thoroughly combined and the chickpeas are mashed.
  3. Form 1-inch balls of falafel dough and flatten. Place on a greased baking sheet and bake for 20 minutes. Flip and bake for another 20 minutes.
  4. In a small bowl, mix shredded cucumber with yogurt and lemon juice.
  5. Cut pitas in half to form a pita pocket. Place 3 to 4 baked falafels inside. Top with sliced cucumber, tomato, and sauce.

Adapted from Food Network.

Shepherd’s Pie



  • 2 potatoes, cubed
  • 1 tablespoon milk
  • 2 tablespoons butter or margarine
  • 1 onion, chopped
  • 6 oz baby portobello mushrooms
  • 1 cup frozen peas and carrots
  • 1/2 cup frozen corn
  • 2 cups frozen meatless crumbles
  • 1 cup beef broth
  • 2 tablespoons flour
  • 1 tablespoon Worcestershire sauce
  • rosemary, thyme, salt, and pepper


  1. Preheat the oven to 350º F.
  2. Boil potatoes for 15 minutes or until potatoes are soft. Drain water from potatoes. In a large bowl, mix boiled potatoes with milk and butter until mashed.
  3. Heat a large nonstick skillet over medium-high heat. Sauté meatless crumbles, onion, and mushrooms for 10 minutes.
  4. Add flour, beef broth, and Worcestershire sauce cook for 5 to 10 minutes, until broth has thickened. Season with rosemary, thyme, salt, and pepper, add frozen vegetables and cook for another 5 minutes.
  5. Spoon filling into a casserole dish. Top with mashed potatoes. Bake for 20-30 minutes.

Adapted from Cooking Nook.

Chow Mein


Servings: 4  –  Total time: 20 minutes


  • 4 servings chow mein noodles
  • 1 carrot, julienned
  • 1 onion, julienned
  • 1 cup cabbage
  • 2 cloves of garlic, minced
  • green onions, chopped
  • 1/4 cup soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon sesame oil
  • 1 tablespoon sugar


  1. Prepare chow mein noodles according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium heat. Sauté garlic for 1 minute. Add carrot, onion, and cabbage. Sauté while noodles cook.
  3. Mix soy sauce, oyster sauce, sesame oil, and sugar in a small bowl.
  4. Add cooked noodles and sauce to skillet and increase heat to medium-high. Stir to combine and sauté until tender.
  5. Serve and enjoy!

Roasted Butternut Squash Risotto


Servings: 4  –  Total time: 40 minutes


  • 3 cups butternut squash, cubed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 3 cups spinach leaves
  • 1/2 teaspoon black pepper
  • Parmesan cheese


  1. Preheat oven to 400º F.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Place butternut squash in a large roasting pan and drizzle with olive oil, 1/2 teaspoon salt, and black pepper. Mix to coat. Roast for 30 minutes, stirring once after 15 minutes.
  4. Melt butter in a large pot over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  5. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  6. Stir in the roasted butternut squash and spinach. Cook until spinach is wilted. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Broccoli Mac and Cheese


Servings: 4 – Total time: 40 minutes


  • 2 cups macaroni pasta
  • 1 head broccoli, cut into small florets
  • 1 onion, diced
  • 3 tablespoons butter or margarine
  • 3 tablespoons flour
  • 2 cups milk
  • 8 ounces cheddar cheese, shredded
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Prepare pasta according to the package directions.
  2. Melt the butter or margarine in a saucepan over medium-high heat. Add broccoli and onion and sauté until tender, about 5-7 minutes. Reduce heat to medium and stir in the flour and garlic powder. Continue stirring the mixture until it is light golden, about 1-2 minutes.
  3. Slowly mix in the milk. Allow the sauce to simmer, stirring frequently, until the mixture bubbles and thickens, about 5 minutes. Stir in the cheddar until melted and smooth. Remove from heat and add salt and pepper.
  4. Mix the cheese sauce with the pasta until evenly combined and serve.