healthyrecipes – The Ardent Cook

Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

Another great transitional recipe for those weird days between winter and spring, this creamy risotto-style dish is loaded with vegetables. It’s still warm and comforting, but the overall light feeling of the dish gives a nod towards warmer days ahead. I absolutely love it and I hope you do too!

Ingredients needed to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

The ingredients are straightforward and veggie-heavy. A few notes on substitutions- I prefer using ground chicken in this recipe, but you could use turkey as well. If using frozen cauliflower rice, it may take longer to rid the pan of liquid before adding the goat cheese, as described below. I find fresh riced cauliflower in the refrigerated produce section in most grocery stores, and generally prefer it to frozen riced cauliflower! Here’s the list of everything you’ll need:

For the meatballs:

Olive oil
Ground chicken
Fresh garlic
Roasted red peppers, jarred
Fresh or dried oregano
Crushed red pepper flakes
Salt and pepper

For the risotto:

Grass-fed butter or ghee
Olive oil
Riced cauliflower
Shallot or yellow onion
Roasted red peppers, jarred
Tuscan kale
Chicken broth
Goat cheese
Whole milk or unsweetened dairy-free milk
Flour or tapioca starch, if gluten-free
Fresh lemon juice
Crushed red pepper
Salt and pepper

Tools used to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

This is a wonderful meal to make on a weeknight because it’s made using just one large skillet! I prefer using a deeper skillet to make sure there’s enough room in the pan for everything, but you could also use a large Dutch oven if you prefer. Here’s a complete list of equipment for your convenience:

Large, deep skillet (at least 12 inches) or large Dutch oven
Large mixing bowl
Sharp knife
Cutting board
Tongs
Stirring utensil, such as a wooden spoon
Measuring cups and spoons
#40 (1 1/2 Tbsp) cookie scoop, optional

How to make Creamy Roasted Red Pepper Cauliflower Risotto with Chicken Meatballs

As always before beginning a recipe, make sure to read the entire recipe through. Part of stress-free cooking is taking time to do this simple step, as well as chopping and measuring everything that needs to be chopped and measured before you even turn on a burner. If you do those two tasks, I guarantee you’ll feel better tackling whatever recipe you land on, not just including ones I’ve written.

You’ll start by mixing the meatballs and forming them into balls. I like to use a cookie scoop to ensure all of my meatballs are the same size, but it’s not necessary if you don’t have one. You can eyeball them, keeping in mind the recommended size for these meatballs is about 1 1/2 tablespoons per ball.

Once formed, cook the meatballs over medium heat. You’ll need to work in at least two, if not three, batches to ensure your meatballs get a nice browning and don’t just steam from a crowded pan. When a recipe says work in batches, it’s for a reason more than just slowing you down!

After all of the meatballs have cooked, set them aside. In the same skillet you cooked the meatballs, lower the heat slightly and add the butter and olive oil. Stir in the riced cauliflower and scrape up any meatball bits from the bottom of the pan, which are going to add a ton of flavor to this risotto!

After the cauliflower has cooked for 1-2 minutes, add the garlic, onion, roasted red peppers, and chicken broth, then cover and cook for 5-7 minutes until the cauliflower has become tender.

At this point, you’ll remove the lid and check for liquid in the skillet. You can also add the kale at this point. We want to let as much of the liquid evaporate as possible before adding the cheese and milk, which is what gives this dish that “risotto” feeling. To do this, simply continue cooking the cauliflower, uncovered, over medium heat until the liquid has evaporated. Note: If using frozen riced cauliflower, there may be more liquid. Plan to increase the time needed to reduce the liquid.

Next, we’ll make a “slurry” of flour and milk. This is just a fancy way of saying we whisk flour into milk before adding to a hot pan. It helps the dish thicken and leaves us with a creamy “risotto” as the final product. If you’re dairy free, you can swap any unsweetened dairy milk you like. To make the dish gluten-free, as I often do, swap flour for tapioca starch or a gluten-free flour blend. Both options work! Once the slurry is made, add it to the cauliflower along with the goat cheese. Stir everything up until the goat cheese has melted and incorporated, and the whole dish is creamy.

Finally, you’ll stir in the lemon juice and crushed red pepper, then season again with salt and pepper to taste. Add the meatballs back into the skillet and serve hot!

Looking for other one-pan/one-pot recipes from The Ardent Cook?

Chicken and Dumplings

Wild Mushroom Farro with Parmesan and Microgreens

Potato, Leek, and Corn Chowder

Chicken with Nectarines and Crispy Prosciutto

Recipe Ingredients

For the meatballs

2 tbsp olive oil

1lb ground chicken

3 cloves garlic, minced

1 medium roasted red pepper, finely diced, from a jar of roasted red bell peppers

½ tsp dried oregano

A few shakes crushed red pepper flakes

Salt and pepper

For the “risotto”

Two tbsp grass-fed butter or ghee

1 tbsp olive oil

Two 12-14oz bags fresh or frozen riced cauliflower

2 cloves garlic, minced

1 medium shallot or small yellow onion, diced

One 10-12oz jar roasted red peppers (minus the one used in the meatballs), drained and chopped

1 small bunch tuscan kale, stems removed and leaves very thinly sliced

½ cup chicken broth

6oz goat cheese

¾ cup whole milk or dairy free milk of choice

2 tsp flour, GF flour blend, or tapioca starch

Juice of ½ lemon

Pinch crushed red pepper flakes

Salt and pepper, to taste

Recipe Instructions

Combine all ingredients for the meatballs and mix well using your hands or a fork. Form into 1 1/2 tbsp-sized balls. Recipe makes about 15 meatballs, for reference.
Heat olive oil in a large skillet over medium heat. Working in batches, cook meatballs, flipping often to brown them on all sides, until cooked through, approximately 5-6 minutes. When all meatballs are cooked, set aside.
Make the risotto. Lower the heat slightly and add the butter and olive oil. Add the riced cauliflower and scrape up any bits of meatballs from the bottom of the pan. Season with salt and pepper and let cook for 1-2 minutes.
Add the garlic, onion, chopped roasted red peppers, and chicken broth. Cover and cook for 5-7 minutes, until the cauliflower is tender.
Remove the lid and check for liquid in the pan. Continue cooking, uncovered, over medium heat until all of the liquid from the cauliflower has evaporated.
While the liquid evaporates, vigorously whisk the flour into the milk to form a slurry. Once all the liquid has evaporated, stir in the goat cheese and the milk slurry and continue stirring until thickened.
Stir in the lemon juice and crushed red pepper flakes. Season once more with salt and pepper to taste, add the meatballs back into the skillet to warm, then enjoy!

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Celery Salad with Golden Raisins, Lemon, and Za’atar

Celery Salad with Golden Raisins, Lemon, and Za’atar is officially my segue into spring flavors. I love cold months so much, but one of the reasons I live where I do is for the distinct four seasons. If winter hadn’t already outstayed its welcome, it really made its place known with another unexpected, and pretty large, snow dump earlier this week. My car got stuck and I ended up staying late at work because I was literally trapped. Needless to say, I’ve had enough of winter.

Enter this celery salad and I was met with a little bit of joy in the otherwise cold and dreary days. It’s crisp, easy to pull together, and really adds an unexpected element to those heartier winter meals. I really love the balance in this salad!

This recipe was inspired by a favorite chef of mine, Joshua McFadden. His book, Six Seasons, is truly one of the most beautiful cookbooks I’ve ever read. Trust me- my collection is overflowing. In that cookbook, he has a recipe for a similar celery salad with dates, parmesan cheese, and various other delightful ingredients. This is basically a riff on that famous recipe. I took out the nuts that are present in his recipe and made the addition of za’atar in my recipe. I love nuts, but I found that we’ve been consuming a lot of them since adopting a gluten-free lifestyle. Whether its almond milk, almond flour, other nut flour blends, etc., it was just a lot of nuts. The za’atar is punchy and bright enough to stand up to the lemon in this dish, plus I just love the taste of it.

Nuts or not, this salad excels in every aspect. Read on for the how-to.

Ingredients needed to make Celery Salad with Golden Raisins, Lemon, and Za’atar

To make this celery salad, you really need to get yourself some celery. I implore you to skip the pre-cut celery hearts at your store and instead grab a full-blown head of celery, with the leaves attached. Those little celery leaves are so delicious chopped up and added into this salad, plus it’s just one other way you can reduce your food waste in the kitchen. Save the leaves!

Here’s everything you’ll need:

Celery
Romaine lettuce
Golden raisins
Lemon
Olive oil
Za’atar spice blend
Sharp cheese, such as parmesan, aged provolone, pecorino romano
Salt
Black pepper

Tools used to make Celery Salad with Golden Raisins, Lemon, and Za’atar

This salad requires super minimal equipment. You’ll need a large cutting board, sharp knife, large mixing bowl, small mixing bowl, a whisk or fork, and measuring cups and spoons. Pretty simple!

How to make Celery Salad with Golden Raisins, Lemon, and Za’atar

To begin, combine the thinly sliced celery and leaves, torn romaine, and golden raisins in your large mixing bowl. I like to cut the celery on the bias to make it look pretty for serving, but you can cut it any way your heart pleases. I also like the rustic look of the torn romaine leaves, but you could roughly chop them if you must.

In the smaller mixing bowl, whisk together the lemon juice, za’atar, and a pinch each of salt and pepper. Whisking constantly, stream the olive oil into the lemon juice mixture and keep whisking until a vinaigrette forms. Pour the vinaigrette over the salad, toss, and season once more with salt and pepper. Transfer to a serving plate.

At the end, I’ll sometimes garnish with more golden raisins. Sometimes they sink to the bottom of the salad, and I like a few to be resting on top so folks know whats in the salad they’re about to eat. Finally, you’ll top it all with your shaved sharp cheese of choice. SO delicious!

Looking for other quick and fresh salads?

Try these recipes from The Ardent Cook

Harissa Chicken Chopped Salad

Harvest Kale Salad with Butternut Squash, Blue Cheese, and Golden Raisins

Broccoli Salad with Quick Homemade Ranch

Charred Corn Salad with Cumin Lime Vinaigrette

Recipe Ingredients

8-10 stalks celery, stalks thinly sliced, leaves roughly chopped

6 romaine leaves, torn

¼ cup golden raisins

Juice of 1 lemon

Scant ¼ cup olive oil

1 tsp za’atar

2 oz sharp cheese, such as parmesan or aged provolone, shaved

Salt and black pepper, to taste

Recipe Instructions

Combine celery and leaves, torn romaine, and golden raisins in a large mixing bowl.
In a smaller mixing bowl, combine lemon juice, za’atar, and a pinch each of salt and pepper. Whisking constantly, stream the olive oil into the lemon mixture and continue whisking until a vinaigrette forms.
Toss the salad with the vinaigrette, season once more with salt and pepper, then transfer to a serving bowl or plate.
Top with the shaved cheese and additional golden raisins if desired. Enjoy!

French Onion Dip

French Onion Dip is one of my favorite foods on the planet. I’m talking the Lipton soup packet, mixed with an entire tub of sour cream, with heavily salted potato chips, ruining my dinner at family parties, etc. This homemade version completely tops the boxed stuff.

Low-and-slow caramelized onions are added to a mixture of sour cream and Greek yogurt along with some flavorful dried spices to create a dip almost identical in taste to the Lipton mix with the addition of real onions. From there, you can use any dipping vehicle you want to scoop up that goodness. It’s beyond delicious!

Ingredients needed to make French Onion Dip

The best part of this dip is that we use real onions to achieve the majority of that “french onion” flavor. They get caramelized slowly in butter, salt, and pepper, and add so much depth of flavor to this dip. I prefer to use yellow onions in this recipe, as their flavor enhances so much as they cook. Here’s everything you’ll need to make this dip:

Yellow onions
Butter
Worcestershire sauce
Sour cream
Plain Greek yogurt
Dried parsley
Dried dill
Garlic powder
Onion powder
Salt
Black pepper

Tools used to make French Onion Dip

French Onion Dip comes together quickly and using minimal kitchen equipment. You’ll need a cutting board, a sharp knife, a cast-iron or non-stick skillet, a large mixing bowl, a silicon scraper/spatula, and measuring cups and spoons. That’s it!

How to make French Onion Dip

The hardest part of making this French Onion Dip is slicing and caramelizing the onions. This takes anywhere from 20-40 minutes, depending on how deeply caramelized you’d like your onions to be. I tend to like mine with a slight bite left to them, so I’ll opt for the 20-25 minute range, but you can let yours go as long as you desire as long as they aren’t burning!

You’ll start by melting butter in a cast-iron or non-stick skillet and thinly slicing your onions. Add the onions to the skillet along with a pinch each of salt and pepper and cook them over low-medium heat, stirring frequently, until golden and very fragrant, at least 20 minutes but up to 40 minutes. While the onions caramelize, you’ll mix together the sour cream, Greek yogurt, dried parsley, dried dill, garlic powder, onion powder, and salt and pepper to taste. Once the onions are cooked, fold them into the dip, reserving about 1/8 cup to garnish on top of the dip. Transfer the dip to a serving bowl, then spoon the reserved onions over top of the dish. Serve with chips, pretzels, and freshly cut vegetables.

Looking for other delicious dips?

Try these recipes from The Ardent Cook!

Baked Goat Cheese with Herbed Orange Olives

Pomegranate Goat Cheese Guacamole

Muhammara-Style Roasted Red Pepper Dip

Recipe Ingredients

2 medium yellow onions, thinly sliced

2 Tbsp butter

2 cloves garlic

2 tsp Worcestershire sauce

¾ cup sour cream

1 cup plain greek yogurt

1 tsp salt, plus more to taste

¼ tsp black pepper

1 tsp dried parsley

½ tsp dried dill

½ tsp garlic powder

½ tsp onion powder

Recipe Instructions

Heat a cast-iron or nonstick skillet over low-medium heat and melt the butter. Add the thinly sliced onions and stir to coat in the melted butter. Season with salt and pepper. Let cook, stirring frequently, for at least 20 minutes or up to 40 minutes, until caramelized. If the onions begin to burn or take on color too quickly, lower the heat.
Once the onions have caramelized to your desired level, remove from the heat and stir in the Worcestershire sauce.
Meanwhile, make the rest of the dip. Combine sour cream, Greek yogurt, dried parsley, dried dill, garlic powder, and onion powder in a mixing bowl. Mix well. Season with salt and pepper to taste. Stir in the caramelized onions, reserving about 1/8 cup as garnish.
Transfer the dip to a serving bowl and spoon the reserved onions over the top. Serve with pretzels, chips, and fresh cut vegetables. Enjoy!

Harissa Chicken Chopped Salad

Harissa Chicken Chopped Salad is a healthy main-course salad that still feels hearty and keeps you full. Loaded with crisp veggies, salty feta, and slightly spicy harissa chicken thighs, this salad is perfect for a weeknight or busy weekend meal. To save even more time, you can buy pre-marinated harissa chicken thighs from everyone’s favorite grocer, Trader Joe’s, or try my delicious copycat recipe, available here. I love topping this salad with a quick homemade lemony herb dressing (details included in recipe), but if you aren’t in the mood to make your own, I would highly recommend a store-bought ranch.

Ingredients needed to make Harissa Chicken Chopped Salad

My recipe for Harissa Chicken Chopped Salad includes some of my favorite veggies to add to a salad, but don’t let me stop you there. In my experience, the more a salad has in it, the better it gets. This would also be delicious with some halved cherry tomatoes, a different kind of cheese, fresh corn, roasted broccoli, etc. The options for customization are endless! Here’s the full list of ingredients for the salad:

Romaine lettuce
Harissa chicken thighs (recipe here)
Cucumber
Carrots
Radishes (I love watermelon radishes in this salad)
Avocado
Feta cheese
Pomegranate arils
Crispy chickpeas
Cilantro

If you also want to make my favorite easy dressing that compliments this salad perfectly, here’s what you’ll need:

Tahini
Dijon mustard
Lemon juice
Cilantro
Salt and pepper

Tools used to make Harissa Chicken Chopped Salad

This salad comes together using the most minimal of kitchen tools. All you need is a few kitchen staples and you’re ready to eat! I used the following tools to make this salad happen:

Large cutting board
Chef’s knife
Large mixing bowl or serving plate
Small mixing bowl, optional if making homemade dressing
Measuring cups and spoons, optional if making homemade dressing
Whisk, optional if making homemade dressing
Air fryer, optional if making homemade crispy chickpeas

How to make Harissa Chicken Chopped Salad

This dish is as simple as chopping and plating. If you plan to make your own harissa chicken thighs using my recipe, you’ll want to do that as the first step. The chicken thighs don’t take very long as they’re absolutely worth the effort, trust me!

You’ll begin by chopping everything you need for the salad, including the lettuce, cucumbers, carrots, radishes, avocado, and cilantro. Add it all to a large mixing bowl or serving plate, crumble the feta and sprinkle the pomegranate arils on top, then add the crispy chickpeas. You can make these using a simple recipe for Air Fryer crispy chickpeas, available here, or just grab a bag of them already made from the store.

To make the lemony herb dressing, combine all ingredients in a small mixing bowl and whisk until smooth. Alternatively, you could add all ingredients to a food processor or high-speed blender for an even smoother consistency, but I personally enjoy the texture of the chopped herbs in this dressing. Both methods are excellent and the flavor remains the same!

Slice the chicken and add it to the salad, then drizzle all over with the lemony herb dressing (or dressing of your choice)! It’s so good and the perfect hearty salad for any day of the week.

Looking for other simple, healthy recipes?

Try these ideas from The Ardent Cook

Honey Sesame Chicken with Broccoli

Instant Pot Lemongrass Pork Bowls

Warm Roasted Cauliflower Salad

Recipe Ingredients

2 heads romaine lettuce, chopped

Harissa Chicken Thighs, cooked and chopped (store-bought available at Trader Joe’s, or homemade)

1 large cucumber, seeded and chopped

2 medium carrots, thinly sliced or shredded

Handful of assorted radishes, thinly sliced

1 avocado, quartered

1/2 cup feta cheese, crumbled

1/4 cup pomegranate arils

1/2 cup crispy chickpeas (store-bought, or homemade)

1/8 cup cilantro, chopped, for serving

For the Lemony Herb Dressing

⅛ cup tahini

Juice and zest of 1 whole lemon

1 TBSP dijon mustard

⅛ cup finely chopped cilantro

3 TBSP water, or more if thinner consistency is desired

Salt and pepper, to taste

Recipe Instructions

Combine the chopped lettuce, cucumber, carrots, radishes, avocado, and cilantro in a large mixing bowl or arrange on a serving plate. Crumble the feta and scatter the pomegranate arils and crispy chickpeas on top.
Make the dressing, if using. Add the tahini, lemon juice and zest, dijon mustard, cilantro, water, salt, and pepper to a small mixing bowl and whisk until combined.
Slice the chicken and arrange it on top of the salad. Drizzle with the dressing and serve immediately. To store in the fridge, do not dress the salad. Leftovers keep very well undressed in an airtight container, with the dressing added once you are ready to eat. Enjoy!

Herbed Chicken Tortellini Soup

Herbed Chicken Tortellini Soup is a bowl of comfort, perfect for a chilly Tuesday evening such as this one (if you live in the northeast). While many traditional tortellini soups incorporate a basic cheese tortellini, I’ve chosen to use a variety filled with a mixture of chicken, herbs, and a little ricotta for a dose of protein and extra flavor. If you’d like to keep this soup vegetarian, simply swap the chicken-filled tortellini for a cheese variety and use vegetable or mushroom stock instead of chicken broth. Make this soup dairy free by choosing a vegan tortellini (with a non-dairy filling) and incorporating canned coconut milk instead of the heavy cream. There are loads of ways to make this soup fit into your diet preference, just as long as you enjoy it with a hunk of crusty bread, wrapped in a cozy blanket. I know you’re going to love it!

Ingredients needed to make Herbed Chicken Tortellini Soup

This soup calls upon a lot of long-lasting vegetables and canned goods, making it the perfect meal for weeks when it’s already Tuesday and you haven’t made it to the grocery store for the week yet. I’m having one of those weeks. The worst. Here’s the list of everything you’ll need:

Olive oil
Yellow onion
Carrots
Celery
Fresh thyme
Garlic
Chicken stock
Canned crushed tomatoes
Tomato paste
Heavy cream
Chicken and herb filled tortellini
Tuscan kale
Fresh squeezed lemon juice
Salt
Crushed red chili flakes
Black pepper
Parmesan cheese

Tools used to make Herbed Chicken Tortellini Soup

I know I’ve mentioned this before, but I love a good soup because of the minimal clean up. You pretty much always need a good sharp knife and large cutting board to make my recipes, but other than that, you’ll just want to get out your favorite large soup pot and a ladle for serving. Optional, but not necessary, is a citrus juicer for squeezing the lemons. This one is a force juicer and it makes my life in the kitchen so much easier!

How to make Herbed Chicken Tortellini Soup

As with most soups, the base is comprised of a mirepoix. Mirepoix is a term referring to a blend of diced celery, carrots, and onions. It’s the start of many popular dishes in classical French cooking, and it’s what we use to create ample flavor for this soup.

You’ll begin by sautéing the mirepoix with some fresh thyme in olive oil. Once the onions are translucent, you’ll add the garlic, tomatoes, tomato paste, and chicken broth, along with a few seasonings. This liquid gets simmered for 10-15 minutes or so, until the carrots have softened, as they take a bit longer to cook than the celery and onion.

The wonderful thing about this recipe is that it only takes about 25 minutes from start to finish, including prep time for chopping. Towards the end of the cooking, you’ll lower the heat and stir in your heavy cream, kale, and tortellini.

I recommend using fresh tortellini in this recipe, which is typically found in the refrigerated section by the deli or cheese area. Shelf-stable tortellini takes much longer to cook, and you run the risk of overcooking the vegetables in your base if you choose this variety. If you can’t find the fresh tortellini, simply add the dried tortellini (while the soup is still simmering) a bit earlier, before adding the heavy cream and kale.

At the very end, you’ll stir in the fresh lemon juice (it tends to get bitter if cooked for too long), ladle the soup into bowls, and garnish with parmesan cheese. It’s a complete meal packed with vegetables, starch, and protein, and the slightly creamy broth is so soothing.

I like to enjoy this soup with a hunk of crusty bread for dipping, or a batch of homemade garlic knots (if you’ve got the time). I don’t have my own recipe for garlic knots, unfortunately, but there are loads on the internet that don’t require too much time or effort. It’s a great Sunday project if you happen to make this soup over a weekend!

Looking for other cozy soup options from The Ardent Cook?

Chipotle Peanut Pumpkin Soup with Spiced Pepitas

Mom’s Checkerboard Chicken Chili

Potato, Leek, and Corn Chowder

Recipe Ingredients

2 tbsp olive oil

1 medium yellow onion, diced small

1 medium carrot, diced small

2 stalks celery, diced small

3-4 sprigs fresh thyme

6 cloves garlic, minced

4 cups chicken stock

1 (14oz) can crushed tomatoes

2 tbsp tomato paste

1 cup heavy cream (or coconut milk if dairy free)

1 (10oz) package fresh tortellini, filled with chicken and herbs if available

1 bunch tuscan kale, ribbed and sliced into ribbons

1 tbsp fresh squeezed lemon juice (about ¼ lemon)

1 tsp salt

¾ tsp crushed red chili flake

Black pepper, to taste

Parmesan cheese, for serving

Recipe Instructions

Heat olive oil in a large dutch oven or soup pot. Add onions, carrots, celery, and thyme and cook until onions are translucent, about 5 minutes. Add the garlic, and cook for an additional minute.
Add the crushed tomatoes, tomato paste, and chicken stock. Stir until the tomato paste is fully incorporated. Season with the salt, crushed chili flakes, and pepper. Bring the soup to a boil and simmer for 10-15 minutes, until the carrots have softened.
Lower the heat and stir in the heavy cream, stirring constantly while pouring. Add the tortellini and kale, then let cook for the time specified on the package of tortellini (no more than 3-5 minutes for fresh tortellini). Stir in the lemon juice at the very end, then season with additional salt and pepper if needed.
Ladle into bowls and top with parmesan cheese, if using. Serve with crusty bread and a big salad, family style. Enjoy!

Apple Spice Smoothie

This Apple Spice Smoothie is the perfect option for breakfast, a snack, or even dessert. It’s loaded with flavor and even has a hidden veggie, so it’s really wonderful if you’re looking to add more nutrients into your diet but don’t want to skimp on flavor.

Ingredients needed to make Apple Spice Smoothie

The base of this smoothie consists of banana, apple, and…. frozen riced cauliflower. I know you’re probably thinking, “EW,” but trust me here, you can not taste it. It adds a frozen element to this smoothie that makes the final product creamy and nutrient-dense. Then, the smoothie gets some much-needed healthy fats from sources including Greek yogurt, almond butter, and almond milk. Throw in a ton of warm spices and BOOM. Blend and serve. Here’s the full list of what you’ll need:

1/2 ripe banana
1 apple
Frozen riced cauliflower
Vanilla Greek yogurt (alternatively, you could use 1 scoop of your favorite vanilla protein powder to achieve a very similar taste)
Unsalted creamy almond butter
1 large medjool date
Unsweetened almond milk
Ground cinnamon
Ground nutmeg
Ground cloves
Ground ginger
Sea salt

Tools used to make Apple Spice Smoothie

Smoothies are, well, smooth. That’s because you make them in a blender- which is all you really need to make this recipe! I use this one by Ninja. It’s so versatile and can be used for chopping, processing, and/or blending. In addition to the blender, you’ll need a cutting board and knife to peel and cut the apple before adding it to the smoothie. So easy!

How to make Apple Spice Smoothie

The process to make this smoothie is incredibly simple. You’ll want to start by peeling and cutting your apple into rough 1-inch cubes. This makes it easier for them to blend up with the rest of your smoothie ingredients. Then, simply add everything to your blender and away you go! I like to serve this smoothie with another dash of cinnamon on top. It’s amazing!

Looking for other smoothie recipes?

Try these two options from The Ardent Cook archives.

Citrus Ginger Green Smoothie

“Cake for Breakfast” Green Smoothie

Recipe Ingredients

½ ripe banana

1 apple, peeled and diced

½ cup frozen cauliflower rice

⅓ cup vanilla Greek yogurt (or 1 scoop vanilla protein powder of choice)

1 tbsp unsalted creamy almond butter

1 large medjool date, pitted

½ cup plain unsweetened almond milk

1 tsp ground cinnamon

½ tsp ground nutmeg

⅛ tsp ground cloves

⅛ tsp ground ginger

Pinch sea salt

Recipe Instructions

Add all ingredients to a high-speed blender and blend on high until creamy. Pour into a glass and enjoy immediately!

Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Stuffed Acorn Squash with Buttered Sage Breadcrumbs is the perfect fall comfort dish. A filling of ground pork, celery, shallots, garlic, and apples is finished with delicious golden raisins and fresh sage and thyme. It all gets tossed with cubes of sharp Irish cheddar and stuffed inside tender roasted acorn squash. And the best part? These are topped with buttered sage breadcrumbs, which you can’t even imagine until you taste them. They are phenomenal. Caramelized squash, savory herbs, melty cheddar, crisp breadcrumbs…oh my.

Ingredients needed to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

These squash pack a lot of flavor, and therefore the ingredient list is semi-long. Don’t fret. It’s a super easy process and everything gets made in one skillet then baked on one sheet pan. Not as overwhelming as you thought, right? Here’s what you’ll need:

Acorn squash
Olive oil
Ground pork
Shallots
Celery
Apple
Fresh or dried sage
Fresh or dried thyme
Fresh garlic
Golden raisins
Sharp Irish cheddar
Salt and pepper
Sourdough or other crusty bread
Butter

Tools used to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

The filling for these squash comes together in one skillet, which makes for pretty easy clean-up. You’ll also need a sharp knife, large cutting board, a chopper or food processor (to make the breadcrumbs), and a sheet pan or baking dish. That’s a small list, right?!

How to make Stuffed Acorn Squash with Buttered Sage Breadcrumbs

Making these squash requires a few steps. First, we need to prep and chop our vegetables. You’ll want to wash and dry everything before use, then start by halving and cleaning the seeds out of the squash. Set those aside and finish chopping the shallots, celery, apples, and garlic. If you’re using fresh herbs, you can also take this time to mince those up.

The squash get roasted with olive oil, salt, and pepper, for about 35-40 minutes until fork tender. Moving on to the filling, begin by heating your skillet over medium heat. You’ll sauté the pork along with the shallots and celery until the pork is cooked, then add the apples, herbs, and garlic and cook for a few minutes more. Stir in the cheddar, stuff into the squash, and top with those delicious buttered sage breadcrumbs (which take about 2 minutes to make by the way). Lastly, you’ll pop them back in the oven to melt that cheese and get the breadcrumbs nice and golden. Perfection!

Looking for other flavorful autumn recipes?

Try these other comforting dishes from The Ardent Cook!

Potato, Leek, and Corn Chowder

Roasted Apricot Chicken

Harvest Steak and Goat Cheese Bowls

Recipe Ingredients

For the Stuffed Acorn Squash

2 large acorn squash

1 tbsp olive oil

1lb ground pork

2 medium shallots, diced

2 stalks celery, diced

1 medium apple, diced

½ tsp dried or 2 tsp fresh sage

¼ tsp dried or 1 tsp fresh thyme

2 cloves garlic, minced

½ cup golden raisins

½ cup sharp Irish cheddar, diced into small cubes

Salt and pepper, top taste

For the Buttered Sage Breadcrumbs

2-3 large slices sourdough or other crusty bread

3-4 fresh sage leaves

2 tbsp butter

Salt and pepper, to taste

Recipe Instructions

Preheat the oven to 400 degrees Fahrenheit. Cut squash in half lengthwise and scoop out the seeds and strings. Drizzle each half with olive oil, then sprinkle with salt and pepper. Bake, cut side down, for 45 minutes or until squash are fork tender.
In a large skillet, brown the pork, shallots, and celery, about 5-7 minutes. Season with salt and pepper. Add the apple, sage, thyme, and garlic and cook for an additional 3-4 minutes, until the apple is just soft.
Make the breadcrumbs. Pulse the bread in a food processor or high speed blender until a crumb forms. Melt butter in a skillet and add the sage leaves. Fry the sage leaves for 1-2 minutes until crispy, then add the breadcrumbs and stir to coat in the butter. Season with salt and pepper. Remove the sage leaves and set the breadcrumbs aside.
Remove the filling from the heat and fold in the golden raisins and cheddar cubes. Spoon the filling into each half of the squash and top with the breadcrumbs. Return to the oven for another 10 minutes, or until breadcrumbs are golden brown.
Serve immediately, or wrap tightly in foil and store in an airtight container in the fridge for up to 3 days. When ready to eat, place the entire foil-wrapped squash half on a sheet tray and heat in the oven at 350 for 10-15 minutes. Enjoy!

Whipped Feta Dip

Whipped Feta Dip is the perfect unexpected addition to any appetizer spread. Served alongside dippers such as seeded crackers, toasted pita, or crudités, the salty bite of the feta leaves you coming back for more after each bite.

Ingredients needed to make Whipped Feta Dip

The first ingredient in Whipped Feta Dip is, well, feta cheese. My recipe calls for 6oz, although I typically buy feta in 8oz blocks. So, I’ll just use 3/4 of the block and return the rest to the fridge for crumbling over salads or other miscellaneous uses. Then, you’ll need roughly 2oz of cream cheese. I actually love to use an almond-milk based cream cheese for this dip, because the nuttiness compliments the tangy feta so well. But, almond-milk cream cheese, or any vegan cream cheese, is typically more expensive and using the regular old blocks will work (and taste) just as good. Here’s the list in its entirety:

Feta cheese
Cream cheese
Fresh lemon juice
Olive oil
Freshly ground black pepper
Fresh herbs, such as thyme or oregano
Crackers or toasted pita bread

Tools used to make Whipped Feta Dip

Whipped Feta Dip is the perfect snack because it truly requires one kitchen tool to make: a food processor. Limited dishes means more time to enjoy your appetizer and the company of those you’re sharing it with. I use this food processor and have for a few years now. I love it because of the versatility!

How to make Whipped Feta Dip

This unique appetizer couldn’t be easier to pull together. Simply throw all of the ingredients into the bowl of your food processor, pulse until its combined and the texture has become slightly fluffy, and spoon into a bowl. Arrange your crackers or pita around the whipped feta, and finish with a drizzle of olive oil, freshly cracked black pepper, and fresh herbs of your choice. Quick, easy, and wonderful!

Looking for other dip ideas?

Give these other appetizer recipes from The Ardent Cook a try!

Turmeric Cauliflower Hummus

Muhammara-Style Roasted Red Pepper Dip

Cheesy Black Bean Skillet Dip

Recipe Ingredients

6oz room-temperature feta (I buy an 8oz block and use about ¾ of it)

2oz room-temperature cream cheese

Juice of ½ lemon (about 2 tbsp)

Olive oil, for serving

Freshly ground black pepper, for serving

Fresh herbs, such as thyme or oregano, for serving

Crackers or toasted pita, for serving

Recipe Instructions

Allow the feta and cream cheese to come to room temperature before proceeding with the recipe. To do this, I take them out of the fridge a few hours before I plan on using them.
Add the feta, cream cheese, and lemon juice to a food processor. Pulse until the mixture is creamy and slightly whipped in texture.
At this point, you may transfer the room temperature dip to a serving bowl, drizzle with olive oil, and sprinkle with fresh herbs and black pepper. Alternatively, chill in the fridge for a few hours, then proceed with garnish. Enjoy!

The Ardent Prep: Chicken, Rice, and Caramelized Onions

Happy Easter everyone! I’m spending today with endless cups of coffee, a nature walk, and a free spiral-cut ham that we got on rewards from the grocery store (no shame here). One of the positives of this quarantine for me has been the opportunity to fully immerse myself in Spring and all that this season has to offer. I think Spring is often overlooked because of our desires to get out of the cold weather and move directly into summer, but it’s really one of my favorite seasons! I’m thankful for the opportunity to slow down a bit and watch the flowers bloom.

This meal prep series was inspired by feedback I got from you all on Instagram. The concept was to take a “base”, in this case chicken and rice, and come up with 3-4 quick, easy ways that you could change up that base throughout the week. While most of us do have more time now that we’re home, I think there is also a pressure to be even more productive than we would normally be in the office, and therefore meals get overlooked in exchange for a quick snack while you mute yourself on a conference call. The idea of this meal prep series is that you spend 30 minutes or so prepping your base, then an additional 15-20 minutes for each meal. I visualized a schedule that goes something like this:

Sunday: Prep base ingredients. Store in containers in fridge.

Monday: Make Chicken Cheesesteak Skillet for dinner. Store leftovers for lunch next day.

Tuesday: Make Turmeric Ginger Coconut Curry for dinner. Store leftovers for lunch next day.

Wednesday: Leftovers, if any.

Thursday: Make Caramelized Onion, Kale, and Goat Cheese Bowls with Homemade Balsamic Glaze. Store leftovers for lunch next day.

Friday: Leftovers, if any.

Alternatively, you could do your prep and make a meal all in one shot in the kitchen. It really just depends how you want to make this plan work for you. I will say that this isn’t a comprehensive, feed-your-entire-family-for-a-week meal plan. This is basic. You get roughly 2-3 adult-sized portions per meal, and if you live with boys, good luck making it last. However, if you live alone or with one other person, this is a pretty decent way to feed yourselves using simple, healthy ingredients with minimal effort during the work week. You can always feel free to bulk up these recipes even more by adding additional sides of vegetables or another side dish. The point of this recipe series if to provide a framework that is digestible, delicious, and open for interpretation!

The grocery list is provided to be used at the beginning of the week, with the assumption that you already have a few staples like olive oil, salt, pepper, and butter. You can certainly feel free to swap out any vegetables you don’t like, change up your protein, or use a grain alternative instead of the rice. Be mindful that your final product should be about 8 cups of whatever rice or rice alternative you are using, so take that into account when making a swap there! Seafood would be excellent in the Turmeric Ginger Coconut Curry or the Caramelized Onion, Kale, and Goat cheese bowls, but I wouldn’t recommend it as a swap for the Chicken Cheesesteak Skillet. Make this recipe your own and don’t be afraid to swap something interesting!

I hope you enjoy the first installment of The Ardent Prep. If this concept is well-received, I would love to make this a regular occurrence on the blog. Your feedback is always appreciated, and I’ve been loving seeing all of your recipe photos. It means the world! If you decide to make any of these recipes, don’t forget to share and tag me @theardentcook on Instagram!

Grocery List

5-6 boneless, skinless chicken breasts

1 knob fresh ginger, approximately 1 inch

1 head of garlic

1-2 large sweet onions

2 Bell peppers, any color

1 medium jalapeno pepper

1-2 heads of broccoli

1-2 heads kale

¼ pound sliced White American cheese

1 4oz log Goat cheese

1 16oz can full-fat coconut milk

White rice (4 cups dry)

1 16oz bottle Balsamic vinegar

Ground turmeric

Prep Instructions

Preheat oven to 425 degrees Fahrenheit. Bake chicken breasts with olive oil, salt, and pepper until internal temperature reaches 165 degrees Fahrenheit, approximately 30 minutes.
Cook rice according to package instructions. If using a grain alternative, be sure that your final products yields close to 8 cups. Each recipe calls for approximately 2.5 cups of rice, give or take.
While chicken and rice cook, melt 1 TBSP butter or other cooking fat in a medium skillet. Finely slice onion crosswise and add to the skillet along with a pinch of salt. Stir to coat onions in the butter, and saute over low heat until onions are slightly golden and resemble a jammy consistency, at least 20 minutes. Be careful not to cook onions any higher than low heat, at the risk of burning them.
If choosing to make one of the meals at this point, continue with instructions for those recipes, linked below. Otherwise, store all ingredients in separate containers in the fridge and use according to recipe instructions throughout the week. Enjoy!

Chicken Cheesesteak Skillet

Turmeric Ginger Coconut Curry

Caramelized Onion, Kale, and Goat Cheese Bowls with Homemade Balsamic Glaze