Serves 4
2 cups cooked rice 
½ can unsweetened coconut milk-I like Thai Kitchen or other thick coconut milk)
1/4 cup sugar
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon vanilla extract
1 cup fresh, frozen or dried fruit 

1. Combine the  cooked rice, coconut milk, sugar and salt in a 4 qt saucepan over medium-low heat.
   
2. Cook, stirring frequently to prevent the rice from sticking to the bottom of the pan. Continue cooking until thick and creamy, 15 to 20 minutes. Remove from the heat and stir in the butter and vanilla. Serve warm or cold, topped with fruit.

A galette is a wonderfully rustic tart that is easy to construct and quick to cook. I use one disk of dough from the The Art of the Pie. Prepare the full dough recipe to make 2 discs of dough. Use one now and freeze one for later.

 ​Serves 8

Fruit Filling
​3 1/2 cups berries, stone fruit, or other fruit, chopped or thinly sliced, or any combination. You can also use frozen fruit. Note: do not thaw frozen fruit before baking. If using frozen berries add 1 tablespoon of thickener as there will be lots of juice when the berries thaw in baking.
Pinch of salt
Juice of half a lemon 
1/4 cup granulated sugar 
1-2 tablespoons tapioca flour/starch (see Note, below)
 
To Finish
1 egg beaten with 1 teaspoon water (optional)
Turbinado or coarse sugar for sprinkling
 

1. Heat oven to 400°F.
2. Place a piece of parchment paper on a large baking sheet or pizza pan.
3. Flour your work surface and roll the dough out into 14 inches circle. Carefully transfer the rolled dough to the parchment paper in the pan. 
4. Combine fruit, salt, lemon juice (if using), sugar, and starch in a medium bowl and set aside. Taste the fruit and add more sugar if you'd like. Place the fruit filling into the center of the dough, leaving a 2-inch border.
5. Fold the border over fruit, pleating the edge to make it fit. The center will be open.
6. Whisk the egg with 1 teaspoon of water and brush it over the crust. Sprinkle it with turbinado or coarse sugar.
7. Bake the galette for 30 to 35 minutes, or until golden all over and the fruit is bubbling* and juicy. If cooking with frozen fruit add 10 minutes to the baking time. * the test to see if the filling is fully cooked, look to see that the filling is bubbling. If it is, the galette is ready and the center will thicken as it cools. Cool the galette on a wire rack for at least 20 minutes. Serve warm or at room temperature.Your galette will keep at room temperature for a few days and up to a week in the fridge. To keep the crust crisper, cover with a cotton towel not plastic wrap.

 
​Variations and notes:

• Fruit: Use whatever fruit you like to bake with. Berries and very ripe peaches or pears will produce a wetter center. You'll need about 1 tablespoon more of your thickener.
• Flavor: Spread the bottom of the crust with jam or honey. Add 1 teaspoon of ground ginger to the sugar.
• Thickeners: Tapioca flour or starch are my favorite for a clear thickening. You can use an equal amount of cornstarch. Different kinds of fruit have different pectin levels, and might need more or less thickener.
  • Apples or blueberries-1 tablespoon.
  • Peaches or fresh cherries- 1 tablespoon.
  • For strawberries, blackberries, raspberries, and rhubarb-2 tablespoons.
  • For frozen berries-2 tablespoons.

Serves 2 
​
Meatballs:
1 pound ground beef
1 pound ground pork or sausage meat
2 large eggs
​1/2 cup parsley, chopped
1 cup parmesan cheese, grated
4 cloves garlic, minced or 1 teaspoon dried garlic

Vegetables:
3 Tbs extra virgin olive oil
1 garlic clove, minced
Kosher salt and black pepper 8 ounces portobello mushrooms, sliced
2 medium tomatoes, each cut into 6 wedges
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 ounces feta cheese, crumbled (about ½ cup)
2 Tbs parsley, chopped

1. To prepare the meatballs, place the meatball ingredients in a bowl and combine. Divide into eight meatballs-about 4 ounces each. 
2. Heat the oven to 425 degrees. Cover a sheet pan with parchment paper.
3. In a large bowl, combine the olive oil, garlic clove, mushrooms, and tomatoes. Season with salt and pepper and toss all together. Place onto the sheet pan in one layer. Place the meatballs on top. Cook in the oven for 20 minutes.
4. Sprinkle the feta over the meatballs and vegetables. Serve hot.

Variations: Adjust your protein cooking time as needed.
Try: Thin pork chops-boneless or bone-in, chicken thighs, or sirloin tips.
Red pepper, fennel bulb, leeks, sliced red or yellow onion (cut into 1/2 inch wedges). 
Serving ideas: Serve as is or serve over pasta, baked polenta, or spaghetti squash.

Serves 4-6
 
1 cup basmati rice
2 cups frozen peas
3 large eggs
½ cup fresh herbs, chopped (any combination of-parsley, cilantro, dill, mint, lovage)
4 tablespoons unsalted butter
Kosher salt and fresh ground pepper, to taste

1. Place a trivet and 1 cup of water into the inner pot of a 6-quart electric pressure cooker. You can also use an 8-quart. 
2. Place the rice and 1 cup of water in an oven-proof container and cover with a lid
    or foil. Place the covered container onto the trivet.
3. Place the frozen peas into a separate oven-proof container and cover with a lid or foil. No added 
   water is necessary.  Place this container on top of the rice container.
4. Place the three eggs at the level of the peas. 
5. Close the instant pot, seal the valve, and cook at high pressure for 5 minutes. Release the pressure naturally for 5 minutes, and then release all remaining pressure using Quick Release and 
   remove the cover.
6. Place the eggs in an ice bath for 5 minutes. Remove the shells and quarter each egg.
7. Combine the rice, peas, herbs, and butter in a large bowl. Let the butter melt and stir the ingredients 
   gently. Place the egg slices on top to garnish. 

 
Add Veggies:
Dice red peppers, broccoli, asparagus, and 
marinated artichokes are all delicious additions.
 
Serve Cold:
You can serve this salad cold with your favorite vinaigrette. Understand the health benefits of your leftover rice! Resistant Starch

This instant pot recipe is from one of my favorite recipe authors. Explore Urvashi Pitri's website twosleevers.com and cookbooks to find recipes that are easy and always delicious. 
 
Serves 4
1 14- ounce can diced tomatoes
5-6 cloves garlic
1-2 teaspoons minced ginger
1 teaspoon turmeric
1/2 teaspoons cayenne pepper
1 teaspoon paprika
1 teaspoon salt
1 teaspoon garam masala
1 teaspoon ground cumin
*1 pound boneless skinless chicken thighs (or use breast, bone-in, or whatever works for you. If frozen, add 1-2 minutes to total time)
To finish
4 ounces butter cut into cubes (use coconut oil if dairy free)
4 ounces heavy cream (use full-fat coconut milk if dairy free)
1 teaspoon garam masala
1/4-1/2 cup chopped cilantro

1. Place all ingredients into an Instant Pot in the order listed, EXCEPT for the butter, cream and 1 teaspoon of the garam masala, mixing the sauce well before you place the chicken on top of the sauce. If it's frozen, push it into the sauce a bit so it defrosts better
2. Close the cooker and set for 10 mins on high, and let it release pressure naturally for 10 minutes. After that, release all remaining pressure. 
3. Open up the pot and remove the chicken carefully and set aside.
4. Blend together all the ingredients, preferably using an immersion blender
5. Let the sauce cool just before adding the cut up butter, cream, cilantro, and garam masala and stir until well incorporated. Adding the butter and cream into the boiling sauce will make your sauce very thin. If that happens, just put it in the fridge for a little and let it thicken up. It should be thick enough to coat the back of a spoon.
6. Take out half the sauce and freeze for later or store in the fridge for 2-3 days
7. Add the chicken back in and heat through. Break it up into smaller pieces if you need but don't shred it.
8. Serve over rice, or zucchini noodles
   meld together and there you go. Add some fresh cilantro on top.

 
*double the amount of chicken if you want because there is plenty of sauce for a double batch! 

This recipe is featured in my cookbook "Beautifully Delicious-Cooking with Herbs, and Edible Flowers". 
Make dessert or breakfast special with these beautiful crepes. Delicate and light, they provide the perfect landing place for fresh fruit, sweetened yogurt, and honey. I use pansy, calendula, violet, rose, bachelor button, and dianthus petals.  

Makes 8 crepes 
 
⅔ cup milk
⅔ cup water
3 eggs
3 tablespoons melted unsalted butter
1 cup flour
¼ teaspoon salt
2 tablespoons additional melted butter (for the pan)
1 cup edible flower petals 

Fresh fruit or fruit jam

1. Place milk, water, eggs, and melted butter in a blender and mix until smooth. Add the flour and salt to the blender and mix, scraping down the sides of the jar as needed. The batter will be thin.
2. Heat an 8-inch crepe pan or nonstick skillet over medium-high heat. When hot, brush very lightly with melted butter. Pour ¼ cup of batter into the pan while tilting it to cover the surface with the batter. If using a 10-inch pan, prepare crepes with 1/3 cup of batter.
3. Sprinkle the batter with flower petals and place whole flowers face up. Cook for 30-45 seconds. Turn crepe over and cook another 30 seconds. Remove the crepe and place on a wire rack to cool. Repeat with the remaining batter. Cooled crepes can be stacked if needed.
4. Fill crepes with jam, sweetened ricotta, chocolate sauce, or fruit. You can drizzle with maple syrup, honey, or other sauce.

 
Variation
 
Herb Crepes with Lemon Yogurt Cream      
Replace the edible flowers with freshly chopped herbs and cook crepes as above. Dill with savory ricotta, cheese, or other savory filling. Season with salt and pepper to taste.  Herb options: parsley, chive, basil, dill, tarragon, and cilantro. Add smoked salmon or smoked trout to your crepe for a special brunch dish.

15 Minute Meal Tips

• Keep recipes simple for quick preparation 
• Cut ingredients into smaller pieces 
• Cook with fresh herbs and spice mixes for quick flavor 
• Double and triple recipes for freezing and leftovers
• Buy pre-cut vegetables from freezer section or salad bar
• Keep your knives sharp
• Buy multiple cutting boards
• Cook with wide, shallow pans
• Use cast iron pans for quick thawing frozen ingredients
• Consider owning a crockpot, electric pressure cooker, and an air fryer
• Stock up on quality frozen vegetables
• Keep thin cuts of meat and seafood in the freezer for quick thawing and cooking
• Buy pre-chopped vegetables from the grocery store salad bar
• Collect spice mixes to use for flavorful seasoning 

15 Minute Meal Pantry

The Flavor Builders
Vinegars: red wine, cider, rice, balsamic
Oils:  extra-virgin olive oil, olive oil, coconut, avocado oil, dark sesame oil
soy sauce, Bragg’s aminos
Dijon mustard
avocado mayonaise
dried herbs (thyme, dill, oregano, basil, bay leaf)
curry paste and powder, Fajita and Taco Seasoning
Better Than Bullion- chicken, beef, and vegetable stock
whole and diced canned tomatoes, tomato paste in tube

Vegetables
fresh garlic, onions, red peppers , cherry tomatoes 
baby arugula, baby spinach, red cabbage, kale, sprouts
fresh herbs: basil, cilantro, flat leafed parsley, rosemary
red potatoes, sweet potatoes

Dairy
feta cheese
parmesan cheese
fresh mozzarella
cheddar
butter
full fat plain yogurt
heavy cream

Meats/Poultry
eggs
ground meat-beef, pork, turkey, chicken
thin chicken breast or thighs
thin pork chops, pork tenderloin
sirloin tips
salmon, haddock, scrod
raw shrimp
​
Freezer-quick thaw
frozen shrimp-raw, salmon
sirloin tips, chicken tenders, boneless chicken thighs, pork tenderloin, sausages, ground beef 
berries
petite peas, broccoli

Grains-Starches
quinoa, bulgur, farro
canned beans- cannellini, chick pea, butter beans
pasta- thin cuts or fresh
potatoes-small or cut small

​Servings 6
2 tablespoons olive oil 
2 pounds ground beef
2 cups onions, chopped-about 1 large onion
4 garlic cloves, chopped 
1 tablespoon chili powder
1 tablespoon ground cumin
½-1 teaspoon crushed red pepper or chipotle powder (for a smokey flavor)  
3 15.5-ounce canned beans, drained and rinsed-red, black or white beans, and garbanzo beans can be mixed 
2 14.5-ounce cans diced tomatoes with juice
3-4 cups broth-chicken, beef, or vegetable-Add more or less broth depending on how thick you like your chili. 
2 ounces dark chocolate
Kosher salt
Freshly ground pepper
For serving:
1 cup sharp cheddar cheese
½ cup sour cream
1 cup fresh cilantro, chopped
1 bunch scallion, chopped

1. Heat an 8-quart pot or Dutch oven over medium flame, with olive oil.  Add the ground beef and cook until browned. I like to leave the meat in larger chunks, but you can break it down as it cooks if you like it finer. When fully cooked, remove the ground meat and set aside. Leave 3 tablespoons of fat in the pan.
2. Add the onions and sauté 5 minutes or until the onions are soft. 
3. Add the garlic and spices and cook stirring for 1 minute until fragrant. 
4. Add the beans, tomatoes, broth, and chocolate to the onion mix. Bring the chili to a simmer and cook, stirring occasionally for 30 minutes. Season to taste with salt and pepper.
5. To thicken the chili, roughly puree 2 cups of the chili using an immersion or regular blender. Add the puree mix back into the chili along with the cooked beef. Heat to warm through. 
6. To serve, ladle the chili into bowls. Serve with cheese, sour cream, cilantro, and scallions on the side. 

 
Additions: Red peppers, zucchini, butternut squash, mushrooms, shredded chicken.

Makes 3 cups
¼ cup almonds
2 tablespoons sesame seeds
2 tablespoons olive oil or avocado oil
1 small onion, chopped
4 cloves garlic, minced
1/4 tsp chili powder 
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon fennel seeds
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/2 to 1 teaspoon crushed red pepper
4 tomatoes from 1 can of whole peeled tomatoes
1/3 cup of raisins
1 tablespoon molasses
1 small corn tortilla, torn into pieces
2 cups low-sodium vegetable or chicken broth
1 ounce dark chocolate, 72%
1 tablespoon balsamic vinegar
salt and pepper to taste
 

1. Heat a small sauté pan over medium heat.  Add the almonds and toast, stirring occasionally for 4 minutes or until they begin to brown.  Add the sesame seeds in the pan and cook with the almonds for about 1 minute, stirring occasionally. When cool, place the toasted almonds and sesame seeds into a blender or food processor and process until fine.
   
   
2. Using a large sauté pan, heat the oil and the onion over medium heat. Cook for 5-8 minutes or until onions have softened. 
   
   
3. Add the garlic, chili powder, cinnamon, cloves, fennel seeds, cumin, coriander, and crushed red pepper. Cook for 3 minutes stirring occasionally.  Add tomato, raisins, molasses and balsamic vinegar. Cook for an additional 3 minutes.
   
4. Add the tomato spice mixture, tortilla, and ½ cup of broth to the ground almonds and sesame seeds and process all until pureed.  Return the mixture to the sauté pan and bring to a simmer over medium-low heat. Add the chocolate and stir until melted.  Add the remaining 1-1/2 cups broth.  Reduce the heat to low. Simmer, uncovered 20 minutes, stirring occasionally, to allow flavors to blend. Season with salt and pepper to taste. Serve hot over chicken, fish, pork, or roasted vegetables.  

​6-8 servings
 
8 ounces bittersweet chocolate (60-70% cacao), chopped, chips are fine to use also
¼ cup strong coffee or espresso
6 tablespoons unsalted butter, room temperature
3 egg yolks
½ cup heavy cream or whipping cream
3 egg whites
¼ cup sugar
 
 

1. Fill a saucepan 1/3 full of water.  Bring to a gentle simmer.  Place the chopped chocolate and the coffee into a heatproof bowl or double boiler. Place the bowl on top of the pan (make sure the bowl does not touch the water). Melt the chocolate, stirring occasionally to combine. Remove the bowl from the heat.
2. Whisk the soft butter into the melted chocolate until smooth. One by one, whisk in the egg yolks. Set aside to cool.
3. By hand or with a mixer, whip the cream into soft peaks. Set aside. Wash the whip if using to mix egg whites.
4. In a clean bowl, whip the egg whites until they form soft peaks.  While whipping, sprinkle in the sugar and continue to whip until stiff shining peaks are formed. 
5. Add the cooled chocolate mixture down the side of the whipped egg white bowl, and delicately fold them together. When almost blended fold in the whipped cream. 
6. Spoon the mousse into a single serving bowl, individual cups, or glasses. Cover and chill for 2-4 hours, or overnight.  The mousse will keep refrigerated for 2-3 days.

Serves 4-6
4 apples cut into 1-inch chunks- skin peeled or left on-your choice
1/2 cup firmly packed brown sugar-I prefer dark brown sugar
1 teaspoon ground cinnamon 
1/4 teaspoon ground nutmeg 
2 tablespoons water 
2 tablespoon butter
¼ cup heavy cream

1. Place the first 4 ingredients in a large zip-top plastic bag, seal, and toss to coat the apples.
2. Pour the coated apples into a medium saucepan with 2 tablespoons of water, and butter. Cook over medium heat, stirring occasionally, about 8 minutes or until apples are tender and sauce begins to thicken.
3. Pour in the heavy cream and continue to cook for 1 more minute. Serve warm with vanilla ice cream, sour cream, or plain yogurt.

Adapted from Alton Brown's "Cacio e Pepe"

​Serves 6
1 pound dry spaghetti
Cold water to cover
1 teaspoon coarse salt
3 ounces parmesan cheese, finely grated
1/3 cup extra-virgin olive oil
3/4 to 1 cup pasta water
Salt and pepper to taste
1 ounce grated parmesan cheese for serving
​
Additions: Add any of the following: Cherry tomatoes, cooked chicken, sausage, broccoli, or other vegetable of your choice.
​

1. Combine pasta, water and salt in a 3-quart, high-sided saute pan. (Water should just barely cover pasta and measure 1 1/2 inches deep total.) Cover and set over medium-high heat.
2. When water reaches a boil, remove the lid and decrease heat to medium to maintain a simmer. Stir the pasta every minute or so, making sure the ends of the noodles stay submerged and that they aren't sticking together. Add more water as needed to keep it submerged.
3. While the pasta cooks, begin the sauce. Combine the Parmesan and the olive oil in a large, deep mixing bowl. Work ingredients together with a whisk until it forms a batter-like sauce.
4. When the pasta has been simmering for 5 minutes, ladle 1 cup of the cooking water into a measuring cup then slowly drizzle 3/4 cup into cheese paste while mixing until smooth.
5. After the pasta has been cooking for 10 minutes start checking for doneness; you want it to be just barely al dente (a little bite).
6. Use tongs to lift the pasta out of the cooking water and allow to briefly drain before adding to the cheese paste. Grasp the pasta with the tongs and stir vigorously for 2 minutes. The pasta will continue to release starch and the sauce will emulsify. Around a minute thirty you will see cheesy water magically transform into a proper sauce. If you find your sauce clumping, add a bit more of the pasta water and continue working the pasta. Season with salt and pepper to taste.
7. Portion pasta into bowls, top with reserved parmesan cheese and serve immediately.

Serves 6
2 pounds broccoli or cauliflower
8 oz heavy cream
8 oz cheddar cheese, shredded
2 oz cream cheese
1 pinch cayenne pepper
Kosher salt and pepper to taste

1. Cut broccoli or cauliflower into florets. Steam  in salted water for 4-5 minutes until just tender. Remove from heat and drain well. Set aside.
2. While your broccoli or cauliflower is cooking, add the heavy cream, cheddar cheese, cream cheese, and cayenne pepper into a small saucepan. Heat over medium-low heat, stirring until smooth.
3. Place the broccoli or caulifower onto a platter and pour the cheese sauce over. Season with salt and pepper to taste. Serve as is or pour into baking dish and brown under the broiler.

Notes: If you would prefer to use brown rice, increase the rice cooking time to 30 minutes.

Serves 4
2 medium sweet potatoes, cut in half lengthwise
4 plums (firm, not too ripe)
3 Tbs brown sugar 
2-4 tablespoons unsalted butter
2 egg yolks
¼ cup heavy cream
½ teaspoon vanilla extract
¼  teaspoon kosher salt
 
Topping:
½ cup heavy cream
1/3 cup toasted pecans, walnuts, or pumpkin seeds

1. Preheat your oven to 400 degrees. Place the sweet potatoes on a lined sheet pan, cut side down.  Place in the preheated oven and cook for 10 minutes. 
2. Cut each plum into 6 wedges and toss with brown sugar. 
3. After cooking the potatoes for 10 minutes, remove the pan and add the sugared plums in a single layer to the pan. Place the pan back in the oven and cook for an additional 10-15 minutes or until the potatoes are fork tender. 
4. Remove the pan from the oven. Using a spoon, scoop the sweet potato from the skin and place in a bowl. Mash the potatoes with the butter until smooth. 
5. In a small bowl, combine the egg yolks, heavy cream, vanilla extract and salt. 
6. Combine the egg mixture with the still-hot mashed sweet potatoes and stir until 
   smooth. Divide the pudding into bowls and top with the roasted plums. 
7. For the topping, whip the heavy cream and serve on top of the pudding sprinkled with nuts or pumpkin seeds.

  Notes: For the topping, substitute sour cream for the whipped cream if you like.

Adapted from NYTimes recipe: Sheet-Pan Sausages and Brussels sprouts with Honey Mustard

​Serves 4
1 pound fresh sausage, such as sweet or hot Italian, or bratwurst
1 pound brussels sprouts, trimmed and halved lengthwise
1 large apple that will stay firm in cooking-Granny Smith, Honey Crisp, Cortland-cut into 1 ½ inch cubes-leave the skin on
2 tablespoons extra-virgin olive oil, plus more as needed
Kosher salt and black pepper
4 teaspoons honey
1 tablespoon Dijon mustard

1. Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, apples and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
2. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and apples start to soften. (The sausages will not be cooked through yet.)
3. Meanwhile, in a small bowl, stir together the honey, mustard.
4. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Roast until the sausages are cooked through and the apples and Brussels sprouts are tender, another 10 minutes or so. Season to taste with salt and pepper

Alternatives: Boneless chicken thighs, thick fish fillet (salmon, swordfish, tuna, scrod), boneless pork chop, pork tenderloin. If using any of these alternatives, drizzle with olive oil and season w/salt and pepper before cooking.

Additions: Red onion, cut into wedges, cauliflower florets, butternut or delicata squash cubes or slices, sweet potato slices.

2-4 large eggs-depending on how many eggs you would like per salad
1 Tbs vinegar
Kosher salt

1. Fill a 4 quart sauce pan or a wide, straight-sided sauté pan with water (2 ½-3 inches) and add 1 tablespoon white vinegar. Heat  the water to a gentle simmer. 
2. Break each egg into a teacup.
3. Slide 1 egg into simmering liquid and immediately push white around yolk with a slotted spoon. Add remaining eggs in same manner. Simmer eggs 3-4 minutes. If cooking in batches or ahead of serving time, place the cooked eggs into a large bowl or pan of lukewarm water until serving time. To warm up the eggs, place in a pan of simmering water for 30 seconds. 

Serve: over toast with homemade blender hollandaise, on top of a my Parisian Salad, or simmered in spiced tomato sauce Shakshuka

Video: How to poach eggs

1-1/2 lbs. chicken tenders*
2 eggs
1 cup plain bread crumbs or almond flour
1 teaspoon Italian seasoning, thyme, or rosemary
1 teaspoon kosher salt-sea salt, mineral salt ​
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Avocado oil spray (or other non-seed oil spray)

1. Pre-heat air fryer to 400ºF. Pat chicken dry with paper towel and season with a pinch of salt and pepper.
2. In a medium bowl whisk eggs.
3. In a wide shallow container, whisk bread crumbs and all of the seasoning, until combined.
4. Dip sliced chicken into the egg, then dredge in breading mixture, pressing to help the breading cling to the chicken. Repeat until all chicken is coated.
5. Spray the air fryer basket generously with avocado spray, and place as many chicken tenders in the basket that will fit with space in between. Spray tenders with additional avocado spray to lightly coat.
6. Cook for 10 minutes. Repeat with remaining chicken tenders if space requires. Serve hot, room temperature, or cold.

 
* If using boneless, skinless breasts just cut into strips about 1-1/2" by 5"
This can also be prepared in an oven set at 400 degrees. 

Makes 6-8 servings

4 cups chopped Napa cabbage, red cabbage, or combination of both
1 cup shredded carrots
1 red pepper, thinly sliced thinly
1 small English cucumber, halved lengthwise, thinly sliced or spiralized into thin strands
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro
Optional: add cooked, shredded chicken, pork, sirloin, or whole cooked shrimp.

Dressing
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons avocado oil or peanut oil
1 tablespoon soy sauce 
2 tablespoons honey
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and roughly chopped
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

 
To prepare the salad, combine all the vegetables in a large bowl and toss to combine. If serving right away, drizzle the peanut dressing over top and toss; otherwise, serve the dressing on the side so the salad doesn't get soggy.

To prepare the dressing, combine all of the dressing ingredients except for the cilantro in a blender and process until completely smooth. Add the cilantro and blend for a few seconds until the cilantro is finely chopped. Refrigerate until ready to serve.