You know those nights where you get stuck on what to make for dinner? Everyone faces this, especially now, given the stay-at-home status many of us must or choose to assume right now. Dinner gets boring, which makes a monthly recipe is a big help.
Yes, we are fortunate to have food on our plates and in our bellies when many people don’t. We are also blessed to have access to some of the freshest and safest food in the world and well-stocked kitchens in which to experiment with and create delicious meals for ourselves and our families. Let’s make the most of what we’ve got then, shall we?
Let’s keep our meals fresh and lively, fun and delicious. Let’s celebrate the edible gifts stashed in our fridges and lining our cupboards. We’ve put together some of our favorite recipes, at random (there’s no theme here), to give you some ideas for creating interesting and diverse meals to enjoy the whole year long.
We provided the list here for a quick view of the 2021 menu. Simply click on the month and recipe to go directly to it.
January - Zucchini Pasta with Almond Sauce
February - Quinoa Porridge Breakfast Bowl
March - Pumpkin Carrot Ginger Soup
April - Lime Shrimp Tacos with Sriracha Cream
May - Berry Superfood Smoothie
June - Gourmet Grilled Cheese Sandwich
August - Thai Mango Salad (with Chicken)
September - Sweet & Sticky Chicken Stir Fry
November - Bacon Wrapped Dates with Honey
December - Naughty But Nice Layered Pudding
JANUARY
ZUCCHINI PASTA (ZOODLES) WITH ALMOND SAUCE
This dish is a great pasta alternative recipe, especially this month as many of us are ditching carbs and digging back into lighter, healthier diets. Zoodles with almond sauce has all the richness of pasta carbonara but without that ensuing heavy feeling post consumption.
We chose carrots and two colors of zucchini for aesthetic reasons, but any squash or root veggie will do, including beets, pumpkin, and even bitter gourd, though these options don’t peel into long strips as well.
Keep an eye on the sauce as almond butter tends to thicken and stick to the pan quite easily. Be as generous as you need to with the water to find your own desired consistency too.
We recommend pairing it with a glass of wine, just to balance out the health factor ;)
Ingredients
1 green zucchini
1 yellow zucchini
1 large carrot
1 small onion, finely chopped
2 tbsp almond butter
1 tbsp olive oil
A few teaspoons of water (for consistency)
Salt & pepper
Feta cheese
Preparation
Peel the zucchinis and carrots into long strips, zoodle style, and lightly steam.
Meanwhile, stir fry the onion, almond butter, olive oil, and water on low heat, stirring constantly and being careful not to burn. Add more water as necessary.
Drain the steamed zoodles and add them to the almond sauce. Toss in some crumbled feta (as much or as little as you like) and add salt and pepper to taste. Serve immediately.
FEBRUARY
QUINOA PORRIDGE BREAKFAST BOWL
Cold winter mornings are no match for this protein-rich breakfast bowl recipe. Who knew healthy could be this decadent? Quinoa cooked in coconut milk comes out moist and dense, rather than the fluffy pilaf we’re used to, and the variety of toppings, both rich and sweet will make you want to eat this breakfast bowl for lunch and dinner. It beats the pants off regular oatmeal and the kids will love it too!
Ingredients
1 cup rinsed and drained quinoa
1 cup water
1 ½ cups coconut milk
1 tsp cinnamon
½ tsp pink rock salt
Toppings
1 banana, sliced
2 tsp desiccated coconut
1 tbsp chocolate chips or shaved dark chocolate
1 tbsp peanut butter
Sliced mango or strawberries, if desired
Preparation
Using a rice cooker or the stovetop method, cook the quinoa in both the water and the coconut milk until tender.
Put in a bowl and decoratively arrange all the toppings, adding extra coconut milk, if desired.
MARCH
PUMPKIN CARROT GINGER SOUP
Blissfully belly warming, this soup is comforting in cold weather but it goes down well anytime of year. This regal orange-gold puree has just a hint of spice thanks to a generous pinch of cayenne pepper.
You can play around with the flavors and quantities in this recipe, making it thicker or thinner to your preference. You may also choose to make it non-vegan, using whole cow’s milk instead of coconut milk.
Ingredients
2 medium sweet potatoes, cut into chunks
2 cups of cubed pumpkin
1 large carrot, cuts into chunks
1 small onion, chopped
1 inch of ginger root
2 cloves of garlic
½ cup coconut milk
¼ tsp cinnamon
¼ tsp cumin
½ tsp turmeric
½ tsp black pepper
½ tsp rock or sea salt
A generous pinch of cayenne pepper
Preparation
Place the first 6 ingredients (up to garlic) in a pot and cover with water. Bring to a boil and simmer until vegetables are tender.
Drain the water and lightly mash. Allow to cool for a few minutes. Then place in a blender or use a stick blender, and add the remaining ingredients. Blend until smooth and creamy, adding more coconut milk if necessary. Serve immediately with fresh bread.
APRIL
LIME SHRIMP TACOS WITH SRIRACHA CREAM
Ingredients
20 medium shrimp, peeled and deveined
2 tbsp olive oil
1 tsp paprika
½ tsp ground cumin
¼ tsp onion or garlic powder
¼ tsp black pepper
¼ tsp salt
Lime Cilantro Slaw
2 cups cabbage, shredded
¼ cup red onion, thinly sliced
¼ cup cilantro, minced
½ jalapeno (remove seeds to reduce heat)
1 tbsp olive oil
1 tbsp honey
2 tbsp lime juice
Salt & pepper to taste
Sriracha Cream Sauce
¼ cup greek yogurt
1 tbsp Sriracha sauce
6 corn or flour tortillas
MAY
BERRY SUPERFOOD SMOOTHIE
Thick, luscious, and berry-boosted, this superfood smoothie is an ideal intermittent fast break and post-workout sustenance. It’s packed with nutrient-dense superfoods and antioxidant-rich, low GI (glycemic index) berries. We use a banana to thicken it, but an avocado works too if you want to boost your fat intake for the keto diet and cut down on sugar.
If you can get your hands on all the superfoods listed, consider the ones with the asterisk (*) top choices. Both ashwagandha and maca are types of ginseng and adaptogenic roots, so one or the other is fine. You may also consider tossing in a handful of kale for a fresh green boost, though it does alter the color and texture. If in doubt, try without kale on Monday, with kale on Tuesday! Play around with the amount of berries too.
Ingredients
1 banana (or avocado)
1 handful of blueberries & strawberries
1 tbsp goji berries
1 tbsp almond butter or peanut butter
1 tbsp soaked chia seeds
1 tbsp hemp hearts
1 tsp maca* or ashwagandha
1 tsp moringa*
1 tsp spirulina
1 tsp cacao powder* (or nibs)
1 tsp cinnamon
½ cup coconut water
½ cup almond or coconut milk
Preparation
Place all ingredients in a blender or deep container if using a stick blender. Blend until smooth, adding more liquid if necessary. Drink immediately as ingredients quickly oxidize. Or, serve in a bowl and add desired toppings, such as muesli or sliced fruit.
JUNE
GOURMET GRILLED CHEESE SANDWICH
What’s the best sandwich you’ve ever had? Recall the grilled cheese sandwich of your childhood. Perhaps it was made with processed cheese slices and white bread, fried in margarine––a predicament of millions of American Gen X’ers growing up. We’re sorry for that, and we’re going to help you make up for it with this recipe.
This is hands-down the best grilled cheese you’ll ever sink your teeth into. If you’re not a bacon lover then you must be vegetarian, so feel free to leave the bacon out. But please, do yourself a favor and don’t forget to sprinkle the dried dill directly on the cheese.
Ingredients
6 large, thin slices of aged sharp cheddar cheese
6 large, thin slices of camembert cheese
3 slices of strip bacon
¼ tsp dried dill weed
¼ tsp fresh ground black pepper
2 slices of fresh sourdough bread
2 tbsp butter, softened
Preparation
Heat a frying pan on medium heat and cook the bacon until just shy of crispy. Absorb excess oil with a paper towel and put aside.
Heat a frying pan on medium-low heat in preparation for the oncoming sandwich.
Arrange the cheese slices on a slice of sourdough, alternating cheddar and camembert. Sprinkle with dried dill and fresh pepper. Place the cooked bacon on top. Close the sandwich with the other slice of sourdough and butter the top with 1 tbsp of butter.
Place buttered side down on the pan, butter the top side with the remaining butter, and place a lid to cover the sandwich. Cook until golden brown and then flip to grill the other side until golden brown. Serve immediately.
JULY
BEETROOT BURGER
This is an excellent alternative to a beef or chicken burger, especially if you’re "beyond" the beyond beef burgers! And beetroot proves less processed and far less expensive than like-meat alternatives.
Sink your teeth into this spiced veggie burger recipe that’s packed with omega-3 fatty acids. Add any traditional burger toppings like ketchup, lettuce, tomato, onion, or avocado. Serve with French fries!
Ingredients
150 gr walnuts
2 tbsp olive oil
300 gr raw beetroot, peeled and grated
2 tbsp sun dried tomato, finely chopped
2 tbsp soy sauce
1 clove garlic, crushed
30 gr onion, finely chopped
80 gr almond powder
1 tsp smoked paprika
Pinch of ground cinnamon
¾ cup water (more if necessary)
Preparation
Using a food processor, blend the walnuts into a fine powder.
Heat 2 tbsp of olive oil in a large frying pan over medium heat. Add the crushed garlic and chopped onions and fry for about 2 minutes.
Add the grated beetroot, sun dried tomatoes, and some water, and cook for about 10 minutes, while stirring, until soft.
Place the mixture into a food processor and blend until smooth. Add the walnut powder, soy sauce, almond powder, spices, and blend. Divide the batter into four parts and shape each one into a patty.
Heat 5 tbsp of oil in a frying pan over medium heat and fry the pre-made patties for 2-3 minutes on each side until golden and crispy.
Wedge between a burger bun and add your favorite toppings.
AUGUST
THAI MANGO SALAD (WITH CHICKEN)
Fresh, fruity, and lively, this summer salad has an Eastern kick you won’t find in many other salads––spice is no joke in Thailand! Don’t worry though, you can tone down the heat for the kids or other spice-averse palates by reducing the amount of jalapenos. Or, kick it up a notch and throw in a couple of the seeds.
Peanut butter is probably the winning ingredient in this salad that makes everyone fall in love with it. Choose a high-quality brand peanut butter that uses 100% natural roasted peanuts to avoid fillers and palm oil. We also recommend a heartier lettuce like romaine or butter lettuce, but crisp iceberg lettuce is fine too for a lighter version of the salad. You may choose to add some shredded chicken for a more sustaining meal salad.
INGREDIENTS
1 bunch butter lettuce or romaine, chopped into bite-sized pieces
1 red pepper, thinly sliced into 1″ pieces
3 ripe mangos, diced
½ cup thinly sliced green onion
⅓ cup chopped roasted peanuts
¼ cup chopped fresh cilantro
1 fresh jalapeño pepper, without seeds & membrane, finely chopped
Peanut Dressing
¼ cup creamy natural peanut butter
Juice from 3 limes
1 tbsp tamari or soy sauce
1 tbsp apple cider vinegar
1 tbsp honey or maple syrup
1 tsp sesame oil
2 cloves garlic, minced
Pinch of red pepper flakes
Preparation
Assemble all the salad ingredients into a large bowl. Then prepare the dressing into a separate bowl and whisk until well combined. Drizzle the dressing over the salad and toss to coat. Serve immediately.
SEPTEMBER
SWEET & STICKY CHICKEN STIR FRY
Ingredients
1 lb chicken breast, cubed
Salt & pepper to taste
1 lb broccoli florets
8 oz button mushrooms, sliced
3 tbsp olive oil, for frying
Sauce
3 cloves garlic, minced
1 tbsp ginger, minced
2 tsp sesame oil
⅓ cup reduced sodium soy sauce
1 tbsp brown sugar
1 cup organic chicken broth
¼ cup flour
Preparation
Heat 1 tbsp of olive oil in a pan on medium-high heat. Then, add the chicken and salt & pepper and fry until the chicken is cooked through and slightly brown. Remove the chicken from the pan and set aside.
Add another tablespoon of oil to the pan and add the mushrooms. Stir for a few minutes then add the broccoli florets and stir fry until tender. Remove and set aside.
Add the last tablespoon of oil to the pan and fry garlic and ginger for a few minutes. Add the remaining sauce ingredients and stir well. Then, add the chicken and vegetables to the sauce and stir until hot.
Serve with rice or noodles.
OCTOBER
KITCHARI
This is a perfect fall stew that also has serious healing properties. Originating in Ayurvedic medicine, kitchari has a long-standing reputation in India, and now the West, for treating digestive issues. With mung beans and rice, it forms a complete protein because it contains all nine essential amino acids. Ghee is packed with micronutrients, and therapeutic spices help to balance while also giving this dish tons of belly-warming benefits and flavor.
It’s not in the traditional recipe shown here, but you can add steamed broccoli or cauliflower for a more textured version.
Ingredients
½ cup moong dal, split yellow mung beans, rinsed and drained
1 cup Basmati rice
6 cups water
2 tbsp ghee
1 inch fresh ginger, sliced
½ tsp cumin seeds
½ tsp mustard seeds
½ tsp ground ginger
½ tsp ground turmeric
½ tsp ground coriander
½ tsp ground fennel
½ tsp ground black pepper
½ tsp rock salt
Preparation
In a large saucepan, melt the ghee and add the cumin and mustard seeds to lightly fry them. Then add the water, rice, mung beans, the fresh ginger, and the ground spices and salt. Stir well. Bring to a boil and then reduce to a simmer and cover for about 40-45 minutes, until the rice and beans are soft. Serve hot.
NOVEMBER
BACON WRAPPED DATES WITH HONEY
By the time November rolls around, you’ll realize you’ve been sitting on an edible gold mine! These sinful little bombs are dynamite party fare for all those pre-holiday parties you’re going to have to make up for all the missed holiday shindigs in 2020!
Choose big, thick, meaty palm fruit (dates) and remove the stones for easier eating. As far as bacon quality goes, everyone is different so choose the brand you love best. Same goes for honey. Make sure these have adequate time to cool before popping them in your mouth. Pairs well with a good scotch.
Ingredients
12 dates
12 strips of bacon
Honey to serve
Preparation
Set your oven or toaster oven to broil. Wrap a strip of bacon around each date and secure with a toothpick. Broil for several minutes until bacon is cooked and not quite crispy. Serve with honey for dipping.
DECEMBER
NAUGHTY BUT NICE LAYERED PUDDING
Wow wow wow. This layered pudding is like the popular sex in a pan, except we made it better (it’s possible) with the addition of a butterscotch pudding layer (we didn’t think vanilla or chocolate were enough). Quick disclaimer though––it’s not the healthiest dessert you’ll ever eat, but it’s most certainly the most attention-stealing. A spoonful of this and you won’t be able to focus on anything else. Imagine what an entire serving will do! You do not need ice cream on the side of this one, just a fresh coffee perhaps.
Ingredients
Crust
1 cup chopped pecans
3 tbsp white sugar
½ cup unsalted butter, melted
1 cup all-purpose flour
Cream Cheese Layer
8 oz cream cheese
½ cup icing sugar
1 cup whipped cream
Vanilla Pudding Layer
5.1 oz instant vanilla pudding
2 cups milk
Chocolate Pudding Layer
5.1 oz instant chocolate pudding
2 cups milk
Butterscotch Pudding Layer
5.1 oz instant butterscotch pudding
2 cups milk
Toppings
2 cups whipped cream
Shaved chocolate (optional)
Preparation
Preheat the oven to 350 F degrees. Grease a large baking dish with butter.
Using a mixer, mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.
Prepare all three puddings according to the instructions on the package, except for the milk quantity––use 2 cups only for a thicker texture.
For the cream cheese layer: In a mixer add the cream cheese, icing sugar, and cup of whipped cream. Mix until light and fluffy.
Allow the crust to cool, then spread the cream cheese mixture even over the crust. Next, spread the vanilla pudding over the cream cheese layer, followed by the chocolate pudding, followed by the butterscotch. Spread the whipped cream as the final top layer then dust with chocolate shavings.
Refrigerate for two hours so it can properly set before serving.
One A Month Or All At Once
It’s your choice how you want to use this compendium of recipes for 2021. Try one a week or save them up for a special day each month.
We hope you enjoyed this free guide from Priority Chef. If you have questions, comments, or other feedback, please feel free to contact us, or sign up for our monthly newsletter.
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