I hope you’re all as equally as obsessed with cookbooks as I am, because I’ve got another one to share with you today. And even more in the coming weeks.
Apparently Spring is a hot time for books, as we get ready for summer parties and all that jazz. No matter what the reason, I’m all for it. I love adding to my color coordinated cookbook collection and finding new inspiration in recipes from some of my friends.
Before we get to the cookbook part of this post – can we address my obsession with color coordinating things. Why do I do that? I seriously can’t even function when things aren’t color coordinated or color coded. My closet has been this way for years. I’ve even converted my husband to the dark side and now he does it too. Our 2 book cases are both color coordinated, and I literally panic every single time I get another grey or black colored book because those shelves are filled to the brim and I need more space. My eye make-up is organized by shades of browns, greens, blues and purple. And I’ve recently started a lipstick collection that rivals the lipstick section at Sephora. Clearly I need help. Tell me I’m not alone on the color coordinating front? Or am I? And I just need to accept the fact that I’m a nut job.
Today’s cookbook and post is inspired by Melissa Lanz. Melissa and I met a few years back at a blogging conference, and she’s wonderful. You probably already know all about her and The Fresh 20, but in case you don’t here’s the deal….
Melissa is the founder of The Fresh 20, an award winning meal planning service using only 20 whole food ingredients a week. It’s basically the most brilliant service you could get when you’re trying to cook healthy and fresh things for your family on a weekly basis but don’t really have the time to do the leg work.
Not only does Melissa have this crazy awesome business, but she’s totally a gem. And she’s a fan of my goat cheese guacamole. As is her entire team. So we love her for that too!
Back to the book.
The Fresh 20 cookbook came out on the same day as mine last week. YAY! It’s a collection of meal plans and recipes that are organizes seasonally and seriously takes the guess work out of what’s for dinner. Each recipe has a stunning pic to go along with it too!
It was seriously hard work picking a recipe to share with you guys today, but I ultimately decided on the Chicken Satay with Peanut Noodles and Cucumber Salad because you doesn’t like eating food on a stick? It’s kinda a big deal in my house and it’s probably just as popular in yours.
The chicken skewers are delish and the quick pickled cukes are exactly what I wanted to give the meal a little crunch, but let’s talk about the pasta.
Why am I seriously so obsessed with this pasta – well it’s because it’s a combination of some of my favorite things all twirled up on my spoon and then shoved in my face.
It’s funny how I won’t eat plain peanut butter, but throw it into some pasta with a few other seasonings and I’ll lick the bowl clean.
So this is just one of the wonderful meals that’s featured in The Fresh 20 cookbook! It’s available now, wherever books are sold… but you can hop on over to Amazon and order a copy in no time if you want I promise it will help ya get through the work week with ease!
- 1/3 cup reduced sodium soy sauce
- 1/2 cup grapeseed oil
- 2 tablespoons freshly grated ginger
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts cut into 3-inch strips
- 8 ounces whole wheat spaghetti
- 1/2 lime, juiced
- 2 cloves garlic, minced
- 2 tablespoons honey
- 1/2 cup creamy peanut butter
- 2/3 cup hot water
- 2 tablespoons reduced sodium soy sauce
- 1 medium cucumber, thinly sliced
- 1 teaspoon white wine vinegar
- 1 tablespoon honey
- slight pinch of cayenne pepper (I used red pepper flakes)
- Combine all the ingredients together in a large container.
- Add the chicken to the marinade and coat well. Seal the container and marinate in the refrigerator for at least 1 hour and up to 24 hours.
- Preheat an outdoor or indoor grill to medium high heat.
- Skewer the marinated chicken on soaked skewers and discard the remaining marinade. Grill the chicken for about 3-4 minutes on each side until fully cooked.
- Serve the chicken warm with the peanut noodles.
- Fill a large pot with water, add 2 generous pinches of salt, and bring to a boil. Add the pasta and cook until al dente.
- Combine the lime juice, garlic, honey, peanut butter, how water and soy sauce in a small saucepan and bring to a simmer over low heat. Simmer for 3-5 minutes, stirring occasionally.
- Drain the pasta and toss with half of the peanut sauce. Serve the remaining sauce with the satay.
- In a small bowl, toss the cucumber sliced with the white wine vinegar, honey and cayenne pepper. Serve immediately.