From Food52

For the dough:
3 1/2 cups all-purpose flour + more for kneading and rolling
1 teaspoon coarse salt
1 teaspoon sugar
2 eggs, lightly beaten
3 tablespoons plain yogurt
1 tablespoon olive or sunflower oil
2-4 tablespoons warm water

Directions:
To a large mixing bowl sift the flour, salt and sugar. In a measuring cup combine eggs, yogurt and oil. Slowly incorporate the wet ingredients to the dry, mixing well and kneading into soft smooth dough, gradually adding drops of warm water to soften it if necessary. Transfer to a lightly floured surface and knead for 5 to 10 minutes or long enough to have smooth elastic dough; cover with a bowl and let it rest for half an hour.

For the filling:
1 large onion, diced
1 medium bunch (about 7-8) green onions
1 medium bunch (about 6) green garlic
2 tablespoons butter for sautéing, plus more melted butter for the tops
1 medium bunch fresh sorrel, thinly chopped
1 medium bunch of fresh dill
1 medium bunch fresh cilantro
1 medium bunch fresh parsley
1 tablespoon lemon juice
1 fresh serrano pepper, seeded and diced
Salt and freshly ground black pepper

Directions:

1. Wash the greens and herbs; thoroughly dry in paper towels. Melt butter in a sauté pan on medium heat; add the diced onion. Separate the white parts of the green onions and garlic; then finely chop the white parts, add to the pan; and sauté until just softened, for about 5 to 7 minutes. Cool to room temperature.Finely chop the green parts of the onions and garlic, sorrel and herbs; add them to the sautéed onions and garlic; then add the serrano pepper and lemon juice; mix well.
2. On a lightly floured surface cut the rested dough in eight sections; roll out each section to no more than 1/16- inch thick round.Spread about 4 packed tablespoons of the filling on one half of the round, leaving 1/2-inch border, sprinkle with some salt and pepper and cover with the other half, lightly pushing out the air. This step will prevent the pancakes from bubbling up when toasting. Using a fork or your fingers tightly press the edges and then with a sharp knife cut of a thin strip around the edge.Toast on a hot iron griddle or in a large heavy-bottomed skillet. Do not use butter or oil during the frying. Cook for about 2-3 minutes per side. Spread the tops of the cooked Kutabi with melted butter while still hot and place one on top of the other to serve. Bon Appétit!

Leftover dough can be wrapped in plastic wrap and stored in the refrigerator for 1 to 2 days, along with any filling. Let the dough come to room temperature then roll, fill, and cook as directed above.

From Gimme Delicious

Ingredients:
4 medium boneless skinless chicken breasts
1 Tablespoon oil of choice
1/4 cup finely chopped onion
2 cloves garlic crushed or minced
1 cup chicken broth, water can also be used
Juice of 1 lime or 2 tablespoons
2 tablespoons cilantro chopped cilantro
1/2 teaspoon red pepper flakes
salt and pepper to taste
1/2 cup heavy cream or half and half or sour-cream or greek yogurt

Directions:

1. In a large heavy-duty skillet, heat the oil over medium-high heat. Season chicken generously with salt and pepper then add the chicken and cook for 7-8 minutes, turning once or until chicken is cooked through. Remove chicken from skillet and cover with foil on a separate plate, set aside.
2. Add onions to the same skillet (without washing it) and cook onion for 1 minute. Add garlic and cook for just 30 seconds. Add chicken broth, lime juice, cilantro, red peppers flaked, and salt and pepper to taste. Bring to a gentle boil for 8-10 minutes or until liquid is reduced by 1/4 cup.
3. Whisk in cream during the last minute. Turn off heat and return chicken to the sauce. Garnish with more cilantro. Serve with aside of steamed veggies or rice. Enjoy!

From Fifteen Spatulas

Ingredients:
1 bunch cilantro*
1 jalapeno
3 large cloves garlic minced (2 tbsp minced)
3 tbsp fresh lime juice
1/2 cup greek yogurt**
1/2 tsp salt
1/4 tsp black pepper
6 tbsp (3 ounces) extra virgin olive oil

Directions:

1. If the ends of the cilantro stems look brown or old, trim them off, keeping as much of the stem as possible. The stems blend well and have great flavor.
2. Cut the stem off the jalapeno, and remove the seeds and ribs from the jalapeno if you desire. Keeping those in will make the dressing more spicy, and they will blend up just fine.
3. Place the cilantro, jalapeno, minced garlic, lime juice, yogurt, salt, and pepper into a blender, and blend until smooth, about 30 seconds.
4. Add the olive oil, and blend for a few seconds, until just incorporated.
5. Taste and make any necessary seasoning adjustments. Then enjoy!

Store leftovers in the refrigerator for up to 5 days.

Great to use on that lettuce also coming your way this week! Dressings are a great way of using up leftover herbs, so yummy!

Ingredients:
1 huge bunch of fresh cilantro (2 cups packed)
1/2 cup olive oil
2 tablespoons white vinegar
1 clove garlic
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes
1/4 to 1/2 cup water, if needed

Directions:

1. Blend everything up for about a minute until smooth. Add the water if you need more volume in the blender to make it run smoothly. Season to taste!
2. PUT ON EVERYTHING! I actually do mean everything. So delicious.

From Cookie and Kate

This is one of my all time favorite recipes! This soup is delicious hot OR cold and ingredients can be easily replaced with what you have laying around your kitchen!

Ingredients:
1 dried smoked chili pepper or 1 poblano pepper
Olive oil
1 medium white onion, diced
2 cloves garlic, pressed or minced.
1 to 2 medium jalapeños (optional, use one for medium spicy soup and two for spicy soup)
1 teaspoon ground cumin
14-ounce can crushed tomatoes or chunky tomato sauce*
32 ounces (4 cups) vegetable stock
14-ounce can hominy, rinsed and drained (optional)
14-ounce can black beans, rinsed and drained
Sea salt
6 corn tortillas (6-inch, taco-sized)
1 avocado
2 to 4 radishes, sliced into super thin rounds
2 ounces queso fresco or feta cheese (optional), crumbled
1 handful cilantro leaves, chopped
1 lime, sliced into small wedges

Directions:

1. Prep work: Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Remove the seeds and membranes from the jalapeno (and poblano, if using) and chop the peppers. Wash your hands. Pit, peel, and medium dice the avocado, then squeeze some lime juice over the avocado to prevent browning.
2. Bake the tortillas: Coat a baking sheet with a thin layer of oil. Toss the tortilla strips in the oil to coat and arrange the strips in a single layer. Bake 6 to 8 minutes, or until golden brown.
3. While the strips are hot, season them with salt.
4. Toast the chili pepper: Place the dried chili pepper onto a baking sheet and bake for about 1 minute, or until the pepper is warmed through. When cool enough to handle, cut the pepper open and remove the seeds. (Wash your hands afterward and avoid touching your eyes!)
5. Make the soup: In a medium pot or Dutch oven, heat some olive oil on medium until hot.
6. Add the onion, garlic, jalapeno and poblano peppers (if using). Cook 4 to 5 minutes, or until softened, stirring occasionally. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy, black beans and the seeded chili pepper. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste.
7. Serve the soup: First, discard the dried chili pepper. Place some of the avocado, radishes, tortilla strips, and queso fresco (or feta) at the bottom of 2 to 4 bowls. Divide the soup between the bowls. Top the soup with the remaining avocado, radishes, tortilla strips, and queso fresco (or feta). Garnish with some cilantro and serve with lime wedges and hot sauce, if desired.

From One Green Planet

Recipe suggestion courtesy of resident foodie friend Isaac Williams. Be sure to thank him if you pick up at campus!

Ingredients:
2 beets (I used one golden and one red)
2 Tbsp of olive oil
juice of 1½ lemons, divided
salt and pepper
1 cup cashews
large handful of cilantro
⅓ cup water
1-2 garlic cloves
2 teaspoons nutritional yeast
1 teaspoon whole grain mustard
¼ cup sunflower seeds
chives for garnish (optional)

Directions:

1. Soak cashews overnight.
2. Slice beets very thin with mandoline. If using different colored beets, place gold beet and red beet in two separate plastic bags.
3. Add one Tablespoon olive oil, juice of half lemon, salt and pepper in each bag. Make sure that the liquid is dispersed among all beets and push all air out of the bag. Refrigerate for at least 2 to 3 hours.
4. Rinse the cashews and add to the blender along with the water, remaining lemon juice, salt and pepper, garlic cloves, nutritional yeast and mustard and blend until smooth and creamy. There should not be any cashew pieces left.
5. Heat a pan with no oil and add sunflower seeds. Heat until seeds begin to brown, remove from heat and let cool. You can roughly chop them as I did or leave them intact.
6. To assemble, place one piece of beet on a plate followed by a dollop of cashew cream, then another piece of beet. Garnish with sunflower seeds and chives.

From Bon Appetit

I’m not assuming that you all don’t have personal favorite recipes, but here is a link to a classic if you typically don’t like or don’t know the steps to make a yummy salad! 

Ingredients:
2 skinless, boneless chicken breasts (1–1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)

Directions:

1. Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.
2. Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.
3. Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
4. Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
5. Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.