Ruth

Simple Greek Pasta Salad
YIELD: 6 servings PREP TIME: 10 minutes COOK TIME: 10 minutes TOTAL TIME: 20 minutes

Ingredients:

8 ounces whole wheat or gluten free macaroni noodles
½ red onion, thinly sliced
1 pint cherry tomatoes, halved
1/2 cup Kalamata olives, drained and halved
2 tablespoons capers, drained
1 (15-ounce) can chickpeas, drained and rinsed
4 tablespoons olive oil
2 cloves garlic, chopped
2 tablespoons red wine vinegar
1 tablespoon dried oregano
¼ teaspoon black pepper
¼ teaspoon sea salt
1 cup crumbled feta

Directions:

Cook the pasta according to package directions. When finished, drain the pasta and rinse under cool water. Transfer to a large bowl, and add the onion, tomatoes, olives, and capers.
Combine all remaining ingredients (except the feta) in a blender, and blend until emulsified.
Pour the dressing over the pasta, and stir to combine. Fold in the feta.
May eat immediately, or refrigerate until fully chilled.
Eat alone, or serve over a bed of baby spinach (you can add a scoop of hummus as well, but that's not necessary).

Vegan Option: Omit the feta.
Gluten Free Option: Make sure to use gluten-free pasta! I like quinoa and corn blend varieties.

Iced Whiskey Coffees with Whiskey Syrup and Whipped Cream
Yield: recipes makes 1, is easily multiplied total time: 35 minutes

Ingredients:

Crushed ice
8 ounces cold-brewed coffee
2 tablespoons whiskey syrup
1 tablespoon whiskey
3 tablespoons cream
Coconut whipped cream for topping
Sprinkle of cinnamon

Whiskey syrup
1 cup brown sugar
1/2 cup whiskey
1/4 cup water
1 teaspoon vanilla extract

Coconut whipped cream
1 (14-ounce) can COLD full-fat coconut milk
2 tablespoons powdered sugar

Directions:

Fill the glass with ice. Pour in the coffee, syrup and whiskey, stirring well to mix. Stir in the cream, top with the whipped cream and sprinkle with cinnamon. This is my favorite proportion for the coffee, but you can easily change it up!

Whiskey syrup
Combine the sugar, whiskey and water in a saucepan over medium-low heat. Whisk constantly until the sugar dissolves and the mixture begins to bubble. Cook for 1 to 2 minutes, then remove from the heat and let cool completely. Stir in the vanilla extract and use!

Coconut whipped cream
Take the can of coconut milk out of the fridge. Open the cans and discard the liquid (save it for a smoothie!), then scoop the firm coconut meat into the bowl of your electric mixer. Beat on medium-high speed until completely whipped and thick. Beat in the sugar. Set the bowl in the fridge until ready to use.

Cauliflower English Muffins (GF)

Ingredients

5 cups cauliflower florets (about 1 pound)
1 cup shredded sharp Cheddar cheese
1 large egg, lightly beaten
⅛ teaspoon salt

Preparation

Preheat oven to 425°F. Line a large baking sheet with parchment paper. Place cauliflower in a food processor. Process until finely grated. Transfer to a microwave-safe bowl. Cover loosely and microwave on High for 3 minutes. Let cool slightly. Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar, egg and salt until thoroughly combined. Place a 3-inch biscuit cutter on the prepared baking sheet. Fill the cutter with about ¼ cup of the batter, patting down slightly in the mold. Repeat with the remaining batter, leaving about 1 inch between each one, until you have 8 "muffins." Bake until browned and crispy around the edges, about 25 minutes. Serve with your favorite toppings or use to make a breakfast sandwich.