Slice zucchini into very thin disks using a mandolin or a sharp knife.

Lightly crush fennel seeds with the back of a spoon or a mortar and pestle.

In a small bowl, combine all seasonings, liquid smoke, and olive oil. Mix well.

In a larger bowl, toss the zucchini slices in the oil and spice mixture. Be sure to coat both sides of each slice as evenly as possible.

Lay slices in a single layer on a plate or tray, and put in refrigerator to “cure” for two hours
Remove slices and arrange for serving, or use to top a pizza. Enjoy!

Wash cucumbers thoroughly and trim the ends off. Cut in half lengthwise and scoop out the seeds (they make you burp). Cut into 1-inch pieces. Peel and roughly chop the shallot. Add cucumbers, shallot, and all other ingredients to a blender and blend until smooth. Store in the refrigerator and serve chilled.

1. First thaw the fish, then marinate the fish for a least 10 mins. While it marinates prep mushrooms, onions and ingredients for the sauce. (If you do not have an air fryer you can either pan sear the fish or cook in the oven which is good to preheat now to 375F.)
2. Add fish in Air-Fry and set settings to place fish skin up. Keep an eye on it and cook at 375 for 10mins. (If using an oven add to sheet pan. I highly recommend using parchment or foil) (If cooking pan seared heat pan add some ghee, add fish to pan skinless side first. Using a fish spatula flip after 2-5 mins then finish on the skin side 5- 8 mins till cooked.)
3. To start on the sauce, heat your sauce pan and add ghee. Let heat then add your onions and mushroom, sauté until softened. Now season with herbs, salt and pepper.
4. Add capers then add cornstarch and stir constantly until toasted, then deglaze with liquor. Let cook 2 mins to cook off the alcohol then add coconut milk.
5. Let simmer for about 2 mins to thicken and adjust seasoning. Finish with fresh lemon juice (I recommend squeezing a quarter wedge at a time and to adjust to taste.
Now Serve with your favorite sides such as rice. I served mine with sautéed zucchini and onions.

Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

Cook noodles according to package directions. While the noodles are cooking, cut the ham and cheese into bite sized pieces and set aside.

When noodles are cooked, drain and rinse noodles in cold water. Place the noodles into a large bowl and stir in the frozen vegetables. Allow vegetables to thaw for five minutes in the pasta.

Stir the ham and cheese into the pasta salad mix. Mix until combined. Add the salad dressing (start with ½ cup caesar italian and ½ cup ranch), stir. Add more salad dressing if needed to taste.

Serve salad immediately or cover and store in refrigerator. Salad will keep for up to two days. If stored, you may need to add additional salad dressing prior to serving as the noodles will absorb some of the dressing.

NOTES

Serving This Salad

This pasta salad has been a crowd pleasing favorite for many years in our home. Boasting only five simple ingredients (noodles, meat, veggies, cheese and salad dressing) it’s ready in under 20 minutes! This salad can be: Made ahead of time and saved for dinner! Have the pasta changed out—use this pretty spring time pasta we used for spring, or other colored noodles for different times of the year. This is a fun and colorful pasta salad! Made easy for different food allergies. I’ll make gluten free noodles for me and regular noodles for the husband and kids. It’s simple to adapt and adjust this salad. Serve it at events, parties or potlucks!Eat it as a main dish or side dish. It’s the perfect easy spring or summer meal!

What Type of Noodles Do I Use?

Wheat Noodles. There are several types of fun noodles you can use for this recipe. All of these are naturally dyed pastas. Some of our favorites are:* Barilla Tri Color Rotini pasta* Wacky Mac* Shaped Pasta–dinosaurs, farm animals, cartoon characters, etc.* Torino Farfalline Pasta (pictured in recipe)

Gluten Free Noodles. One thing I was a little saddened to see was that these fun noodles are REALLY hard to find in gluten free and had to order them most of the time.* Orgran Gluten Free Animal Shaped Pasta* Tolerant Kids Gluten Free Plant Based Pasta Shapes* Gluten Free Tri Color Pasta

What Salad Dressings to Use?

There are several salad dressings we use but we mix a Caesar Italian and Ranch dressing. You can choose whatever dressing you like but these have always been our favorite flavors.

Ranch Dressing:
Hidden Valley RanchPrimal Kitchen Ranch Dressing (Dairy Free, Vegan)

Caesar Italian:
Fody Foods Caesar Italian Dressing (Dairy Free, FODMAP friendly, Vegan)Bernstein Light Fantastic Cheese Fantastico
Food Allergy Substitutions:

Gluten Free: All you need to do to adapt this recipe to be gluten free is to change out the noodles with one of the suggestions above.

Vegan: This meal can be made with dairy free cheese and a vegan deli meat alternative. We also gave some suggestions above for vegan salad dressings that can be used in this recipe.

Dairy Free: Simply substitute the salad dressing for dairy free dressing and the cheese for dairy free or lactose free cheese.

FODMAP: Use a garlic and onion free salad dressing along with gluten free pasta.

Whisk the eggs and egg whites together. Once it’s a bit fluffy add in the remaining wet ingredients. Whisk them all together for about 10 minutes.

In a separate bowl mix the baking powder, corn meal and almond flour. Add this to the wet mixture and fold them evenly. This should be a smooth semi solid consistency.

Bake for 350 for 45 minutes to an hour.

Serve as is or toppings of your choice. I love this with a scoop of Greek yoghurt, warm honey and crushed nuts.

1.) Preheat your oven to 400. Prep your vegetables. In a skillet or other oven safe pan, add a small amount of cooking oil and heat on medium until shimmering. Add the ground chorizo and crumble it in the pan. Add sugar and adobo to the chorizo. (I find the sugar helps boost the caramel flavors of the sausage) Once cooked, remove chorizo from pan but keep the drippings.

2.) in a bowl, whisk together your eggs, cream, and cheeses. Add salt and pepper as well.

3.) Reduce heat to medium-low and add onion & garlic to the pan with drippings. Cook until slightly translucent, then add tomatoes. Cook off the tomato’s natural liquid, about 1-2 minutes, then add a generous handful of arugula. Cook until the arugula wilts slightly (no more than 30 seconds).

4.) Raise heat to medium, add back the chorizo and add egg mixture over the meat and vegetables. While the egg is still a liquid, stir the filling until evenly distributed. Resist the urge to flip or fold the eggs. After about a minute of cooking, the egg near the pan edges will start to change color and stiffen. Bake the entire pan in the oven for 8-10 minutes, or until the eggs just barely jiggle when shook. (Like a custard!)

(Optional but highly recommended) Remove pan from oven, then set your broiler on high. Add extra arugula to the top, along with any extra cheese, then broil until the arugula wilts. (About 1-2 minutes)

5.) Allow to cool for a few minutes, then the frittata is ready to serve! Slice and garnish with a dollop of sour cream and chives.

• lightly oil the skin
• rub chicken with Tony Chacheries
• Place beer in container (see below)
• heat smoker to 350°F
• cook for 1-1 1/2 hours until internal temperature is 165°F
• LET REST for at least 15 minutes

Over a gas stove, or under the broiler, blister the poblano peppers until charred and skin is bubbling and peeling. Cool for several minutes, or until cool enough to handle. Meanwhile, finely dice the shallot and measure out spices. Remove as much skin on the poblanos as possible, cut the top of the poblano off and remove the seeds. Dice into ¼ to ½ inch squares (I cut the poblano vertically to lay flat and then make a grid using a chef’s knife).

Cook pasta according to instructions on the package. Drain pasta, reserving 1/2c pasta water, and set aside.

Meanwhile, in a dutch oven or large skillet, heat 2 T of olive oil over medium heat. Cook shallots until beginning to brown (3-5 minutes) then add cumin seeds until fragrant (about 1 minute). Add the chipotle chili powder, garlic powder, several cranks of freshly ground pepper, and poblanos. Add the heavy cream and simmer over medium-low for several minutes, until the sauce begins to thicken. Drop the heat to the lowest setting on your burner and slowly incorporate the parmesan cheese while stirring. Taste for salt (I used about ½ t) and pepper. If the sauce is too thick, add a few tablespoons of pasta water.

Serve pasta in a shallow bowl with a generous portion of sauce, fresh parmesan and pepper. Enjoy!