Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table.

Napa Cabbage and Sausage Egg Rolls

These egg rolls are great when you’re wanting to switch up dinner a bit. You can always use vegan sausage instead of pork sausage! We are sure these will be a big hit at the table. 

  • Servings: 16 eggrolls
  • Difficulty: Easy
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Ingredients


1 Pound Pork Sausage
8 Cups Shredded Napa Cabbage
1 Cup Shredded Red Cabbage
1 Cup Shredded Carrots
¾ Cup Green Pepper, Thinly Sliced
¾ Cup Red Pepper, Thinly Sliced
3 Tablespoons Shallot, Minced
3 Cloves Garlic, Minced
1 Tablespoon Ginger, Minced
2 Tablespoons Lite Soy Sauce
2 Teaspoons Honey
1 ½ Teaspoons Dark Sesame Oil
½ – 1 Teaspoon Sriracha Sauce
2 Teaspoons Cornstarch, Divided
1 Tablespoon Water
16 Egg Roll Wraps
Canola Oil for Frying

Directions


  1. In a large skillet, brown the sausage until thoroughly cooked. Drain; set aside.
  2. Over medium-high heat sauté the peppers, carrots, and red cabbage in same large skillet used to brown sausage; sauté for 3-4 minutes. Lower heat to medium and add the napa cabbage, shallots, garlic and ginger to skillet with other vegetables; sauté to wilt another 3-4 minutes. Do not overcook vegetables; you want them a tender crisp in texture. Drain any excess moisture from vegetables. Combine sausage and vegetables in skillet; stirring to incorporate.
  3. In a small mixing bowl combine the soy sauce, honey, sesame oil, sriracha sauce, and 1 teaspoon of cornstarch. Whisk to incorporate. Pour sauce over sausage/vegetable mixture; stir to coat.
  4. In a small bowl, whisk together the reserved 1 teaspoon of cornstarch with the 1 tablespoon of water. To make egg rolls, lay one egg roll wrap on work surface to resemble a diamond. Place 3 to 4 tablespoons of sausage/vegetable mixture in middle – horizontally- of wrap. Dip a small pastry brush into cornstarch slurry and brush along edges of wrap; fold lower point over the filling and gently press along edges. Fold outer horizontal points inward towards center and roll towards top point. Repeat for other wraps.
  5. Heat 2-3 inches of oil in a deep pot or deep fat fryer to 350 degrees. Fry 3 to 4 egg rolls at a time for 2 to 3 minutes per side until golden brown. Drain egg rolls on baking sheet lined with paper towels then transfer to a wire rack. Serve with favorite dipping sauces.

Grapefruit, Mint, and Ginger Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

Grapefruit Cocktail

Spice up that grapefruit with a bit of gin! Mint and ginger are muddled together bring out their unique flavors while lemon, maple syrup and grapefruit set a sweet scene for this delicious cocktail. If Gin isn’t your preference you can add any other liquor! And to bring it up a notch you can always add some club soda!

  • Servings: 1
  • Difficulty: Easy
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Ingredients


2 Ounce Gin
3 Ounce Grapefruit Juice
5 Large Mint Leaves
½ Ounce Lemon Juice
1 Teaspoon Grated Ginger
½ Ounce Maple Syrup
¼ Cup Of Ice

Directions


  1. Muddle the mint with the ginger in your cocktail shaker by pressing down firmly with a long spoon, breaking it up. This releases the mint’s aromas more.
  2. Add your grapefruit juice, lemon juice, maple syrup, and gin and shake well with ice, incorporating the mint and ginger.
  3. Strain into a glass and garnish with a slice of orange and a cluster of mint. This can also be turned into a great mocktail by topping it off with club soda.

Miso Slaw

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this isn’t you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw.

Ok now we know not everyone isn’t a fan of slaw. It’s great to pair along with tacos or seafood! But this is not you same ole’ same ole’ slaw! This is “oh my goodness this is amazing!” type slaw. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Tablespoon White Miso

1 Tablespoon Minced Ginger

2 Tablespoons Soy Sauce

2 Tablespoon Rice Vinegar

1 Teaspoon Chili Garlic Sauce

½ Head Green Cabbage, Sliced Very Thinly Or Shredded In A Food Processor

½ Cup Minced Cilantro

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

1.     In a large bowl, whisk together the miso, ginger, soy sauce, rice vinegar, and chili garlic sauce until the miso is dissolved. 

2.     Add the cabbage, cilantro, and scallions (reserving some for garnish), and toss to coat fully in the dressing. Garnish with reserved scallions, cilantro, and sesame seeds. 

Chili-Blistered Green Beans

Chili-blistered green beans are such an amazing side dish! You can serve these delicious beans with just about anything. They’re full of mouthwatering flavor and have a refreshing crunch.

Chili-blistered green beans are such an amazing side dish! You can serve these delicious beans with just about anything. They’re full of mouthwatering flavor and have a refreshing crunch. 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Garlic Cloves, Minced

1 Tablespoon Minced Ginger

1-3 Teaspoons Chili Garlic Sauce, To Taste

1 Tablespoon Soy Sauce

1 Tablespoon Rice Vinegar

1 Teaspoon Honey

1 Tablespoon Canola Oil

1 Pound Green Beans, Trimmed

5 Dried Chili Peppers

2 Scallions, Minced

2 Tablespoons White Sesame Seeds

Directions

  1. In a small bowl, whisk together the garlic, ginger, chili-garlic sauce, soy sauce, rice vinegar, and honey.
  2. In a large skillet or wok, heat the oil over medium-high heat. Add the green beans and cook, stirring for 3-5 minutes, until you see blisters. Add the dried chili peppers and toast for 1 minute. 
  3. Add sauce mixture and cook for 1-2 more minute, until the liquid is evaporated and the beans are crisp-tender.
  4. Sprinkle with scallions and sesame seeds to serve. 

Winter Citrus and Blackberry Fruit Salad

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

Add some color to a dreary winter day by making this vibrant grapefruit, blood orange, and blackberry fruit salad. It’s perfect to start your morning or it can be kept in the fridge for up to 5 days for meal preps!

  • Servings: 4
  • Difficulty: Easy
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Ingredients

2 Large Grapefruit 

4 Blood Oranges

2 Cups Of Black Berries

2 Tablespoon Chopped Mint

1 Teaspoon Lemon Zest

1 Teaspoon Grated Ginger

1 Tablespoon Maple Syrup

Directions

1.    For the prettiest presentation, peel the grapefruits and blood oranges and cut into segments. Slice half the blackberries and leave the other half whole.  

2.    In a small bowl, whisk together the grated ginger, lemon zest, and maple syrup. Pour over the fruit and allow it seep in for at least an hour.

3.    Lastly, garnish with chopped mint. 

Lime, Mint & Ginger Cocktail

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

A refreshing gin cocktail to bring on the night! Ginger and mint complement each other so perfectly in this cocktail. This refreshing cocktail is great to bring in the new year!

  • Servings: 1
  • Difficulty: Easy
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Ingredients

1-Inch Ginger, Peeled And Cut Into Thin Slices

4 Mint Sprigs, Plus More For Garnish

½ Lime, Juiced, Plus More For Garnish

2 Ounces Gin

6 Ounces Lime Seltzer

Directions

1.    Fill a wine glass with ice. 

2.    In a separate glass, combine the ginger, mint, lime juice, and gin. Muddle together until fragrant and the liquid is cloudy. 

3.    Strain the liquid into the serving glass with ice. Top with seltzer and garnish with mint. 

Napa Cabbage Dumpling Wraps

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!

Dumplings with a twist! Napa cabbage gives the flavorful pork filling a refreshing crunch. Not only is this recipe delicious, it’s also keto friendly and perfect too throw in the dinner rotation!  

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Small Head Napa Cabbage

2 Tablespoons Canola Oil

1 Pound Ground Pork

3 Garlic Cloves, Minced

5 Scallions, Sliced Thinly

2 Inches Fresh Ginger, Peeled And Minced

½ 1 Teaspoon Crushed Red Pepper Flakes, To Taste

3 Tablespoons Soy Sauce

2 Eggs, Whisked

1 Bunch Fresh Cilantro, Minced

Directions

  1. Remove the 10 largest cabbage leaves from the head of napa. Trim the tough ends off the leaves (about 1-2 inches from the bottom).
  2. Thinly slice the remaining cabbage leaves, so you have about 2 cups of shredded cabbage (you may not need the entire cabbage).
  3. Heat the oil in a large skillet over medium heat. Add the pork and cook, breaking it up into small pieces with a wooden spoon, for about 3 minutes. It doesn’t have to be cooked all the way through. Add the shredded cabbage, garlic, scallions, ginger, and red pepper flakes and cook until the cabbage softened about 5 minutes. Stir in the soy sauce. 
  4. Reduce the heat to medium-low and push the pork mixture to one side of the skillet. Add in the eggs and quickly stir them into the pork mixture until just combined. Turn off the heat. Season to taste with salt and red pepper flakes.
  5. Microwave the cabbage leaves for 30 seconds to one minute to soften. 
  6. To serve, fill the cabbage leaves with dumpling filling and garnish with fresh cilantro and sliced scallions. 

Roasted Eggplant-Lentil Salad

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season!

This delicious vegan friendly salad is super delicious and easy to make! With both eggplant and lentil being packed with nutrients this salad is ideal to prepare this season! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Large Eggplant, Diced Into ½-Inch Cubes

1 Cup Brown Lentils

1 Bay Leaf

1 Teaspoon Salt + More For Seasoning

1 Tablespoon Olive Oil

⅛ Teaspoon Ground Ginger

¼ Teaspoon Ground Turmeric

½ Teaspoon Ground Cumin

1 Lemon, Juiced

¼ Cup Golden Raisins

¼ Cup Pistachios, Toasted And Diced

Fresh Dill, Minced

Pepper To Taste

Directions

  1. Place the eggplant in a colander, sprinkle generously with salt, and let sit for 10-15 minutes to drain off excess moisture. 
  2. Preheat the oven to 425°F. 
  3. Place the lentils, bay leaf, 2 cups of water, and a teaspoon of salt in a saucepan. Bring to a boil, reduce the heat to low, loosely cover, and simmer for 30 minutes or until the lentils are tender.
  4. Rinse the eggplant and gently squeeze dry with a clean dishtowel. Place on a baking sheet and toss with the olive oil to coat. Roast until crisp and brown, 10-15 minutes. Stir halfway through.
  5. When the lentils are done, remove from the heat and stir in the ginger, turmeric, cumin, and lemon juice. Season to taste with salt and pepper. 
  6. In a serving bowl, combine the lentils, eggplant, golden raisins, pistachios, and dill. 

Vietnamese Meatballs with Zucchini Noodles

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner!

Spruce up your zoodles with delicious Vietnamese meat balls that are packed with flavor! This low carb meal is perfect for lunch or dinner! 

  • Servings: 4
  • Difficulty: Easy
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Ingredients

1 Pound Ground Pork

2 Tablespoons Minced Ginger

2 Garlic Cloves, Minced

½ Cup Minced Red Onion

½ Jalapeño Pepper, Deseeded Minced

2 Teaspoons Fish Sauce

½ Lime, Juiced, Plus More For Serving

½ Cup Panko Breadcrumbs

1 Teaspoon Salt, To Taste

2 Tablespoons Olive Oil, Divided

4 Small Or 2 Large Zucchini, Cut Into Noodles

1 Tablespoon Soy Sauce

2 Large Carrots, Grated 

1 Cup Shredded Green Cabbage

Directions

  1. In a large bowl, combine the pork, ginger, garlic, onion, jalapeño, fish sauce, lime juice, panko, and salt. Shape the mixture into 2-inch meatballs and place on a large plate or baking sheet. Refrigerate for 30 minutes. 
  2. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the zucchini noodles and soy sauce and cook, tossing, for 2-3 minutes, or until the zucchini is crisp-tender. Transfer the zucchini to a bowl.
  3. Heat the remaining 1 tablespoon olive in the empty skillet. When hot, add the meatballs and sear, turning gently with tongs to brown all sides. After searing, cover the skillet and cook over low heat for 5 minutes to cook through. 
  4. Divide the zucchini noodles and meatballs between bowls. Top with carrots, cabbage, and lime wedges. 

Slow-Cooker Bone Broth

The cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

TThe cure to almost everything. This bone broth is ideal for winter! The benefits of bone broth are endless and it’s a great base for soups, stews and gravies! Plus, you’ll love the savory aroma it leaves throughout your home.

  • Servings: Varies
  • Difficulty: Easy
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Ingredients

2 Pounds Beef Marrow Bones

2 Large Or 3 Small Onions, Peeled and Halved

3 Large Carrots, Peeled and Chopped Into 3-Inch Pieces 

3 Large Celery Stalks, Chopped Into 3-Inch Pieces

2 Inches Fresh Ginger, Peeled

4 Garlic Cloves, Peeled

Fresh Thyme, Parsley Stems, And Bay Leaves

Directions

  1. Place all of the ingredients in a large slow cooker. Cover with water and cook on low for 12-18 hours. 
  2. Strain the broth through a fine-mesh strainer and discard solids. 
  3. Chill the broth overnight and remove solidified fat in the morning. 
  4. Season with salt and pepper and enjoy the broth as-is, or use to make soups, sauces, and other dishes.