Ashley Kappel Inspired Cuisine: Delicious Recipes & Easy-to-Follow Instructions
Ashley Kappel, while not a publicly known chef with a vast archive of published recipes, embodies a passion for healthy, flavorful, and accessible cooking. Let’s assume, for the purpose of this article, that her culinary philosophy centers around vibrant, plant-forward dishes, incorporating fresh, seasonal ingredients, and emphasizing ease of preparation for busy individuals. We’ll explore recipes inspired by this presumed culinary style, providing detailed instructions and tips to help you create delicious and satisfying meals at home.
This article will delve into several recipes that embody the spirit of Ashley Kappel’s imagined cooking style, focusing on:
* **Emphasis on fresh, seasonal ingredients:** We’ll prioritize using produce readily available and at its peak flavor.
* **Plant-forward approach:** While some recipes may include animal protein, the focus will be on vegetables, legumes, and grains as the foundation of the meal.
* **Ease of preparation:** Recipes will be designed to be achievable for cooks of all skill levels, with clear instructions and minimal fuss.
* **Emphasis on flavor:** Utilizing herbs, spices, and creative combinations to create dishes that are both healthy and delicious.
Let’s embark on this culinary journey, exploring recipes that reflect the imagined essence of Ashley Kappel’s approach to cooking.
## Recipe 1: Vibrant Spring Vegetable & Quinoa Bowl with Lemon-Herb Dressing
This bowl is bursting with fresh spring flavors and packed with nutrients. It’s a perfect light lunch or dinner option, easily customizable to your liking.
**Yields:** 2 servings
**Prep Time:** 20 minutes
**Cook Time:** 25 minutes
**Ingredients:**
* **For the Quinoa:**
* 1 cup quinoa, rinsed
* 2 cups vegetable broth (or water)
* 1/2 teaspoon salt
* **For the Vegetables:**
* 1 cup asparagus, trimmed and cut into 1-inch pieces
* 1 cup snap peas, trimmed
* 1/2 cup shelled peas (fresh or frozen)
* 1/2 cup radishes, thinly sliced
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* **For the Lemon-Herb Dressing:**
* 3 tablespoons olive oil
* 2 tablespoons lemon juice
* 1 tablespoon chopped fresh herbs (parsley, mint, dill)
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* **Optional Toppings:**
* Crumbled feta cheese
* Toasted pine nuts
* Avocado slices
* Sprouts
**Instructions:**
1. **Cook the Quinoa:** In a medium saucepan, combine the rinsed quinoa, vegetable broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked through and the liquid is absorbed. Fluff with a fork and set aside to cool slightly.
2. **Prepare the Vegetables:** While the quinoa is cooking, prepare the vegetables. In a large skillet or sauté pan, heat a tablespoon of olive oil over medium heat. Add the asparagus and snap peas and cook for 3-5 minutes, or until slightly tender-crisp. Add the peas and cook for another minute, until heated through.
3. **Make the Lemon-Herb Dressing:** In a small bowl, whisk together the olive oil, lemon juice, chopped herbs, minced garlic, salt, and pepper.
4. **Assemble the Bowls:** Divide the cooked quinoa between two bowls. Top with the cooked asparagus, snap peas, and peas. Add the sliced radishes, chopped parsley, and chopped mint.
5. **Drizzle with Dressing:** Drizzle the lemon-herb dressing over the bowls.
6. **Add Optional Toppings:** If desired, add crumbled feta cheese, toasted pine nuts, avocado slices, or sprouts.
7. **Serve immediately.**
**Tips and Variations:**
* **Use different vegetables:** Feel free to substitute other spring vegetables, such as fiddleheads (if you know how to prepare them safely), green beans, or spring onions.
* **Add protein:** Add grilled chicken, shrimp, or tofu for a more substantial meal.
* **Make it vegan:** Omit the feta cheese or substitute with a vegan feta alternative.
* **Prepare ahead:** The quinoa and vegetables can be cooked ahead of time and stored in the refrigerator. Assemble the bowls just before serving.
* **Adjust the dressing:** Taste the dressing and adjust the lemon juice, herbs, or seasonings to your liking.
## Recipe 2: Mediterranean Chickpea Salad with Lemon-Tahini Dressing
This vibrant and flavorful salad is perfect for a quick and healthy lunch. It’s packed with protein, fiber, and healthy fats.
**Yields:** 4 servings
**Prep Time:** 15 minutes
**Ingredients:**
* 2 (15-ounce) cans chickpeas, drained and rinsed
* 1 cucumber, diced
* 1 red bell pepper, diced
* 1/2 red onion, thinly sliced
* 1 cup cherry tomatoes, halved
* 1/2 cup Kalamata olives, pitted and halved
* 1/4 cup chopped fresh parsley
* 1/4 cup chopped fresh mint
* **For the Lemon-Tahini Dressing:**
* 3 tablespoons tahini
* 3 tablespoons lemon juice
* 2 tablespoons water
* 1 clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
**Instructions:**
1. **Prepare the Vegetables:** Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes and Kalamata olives.
2. **Make the Lemon-Tahini Dressing:** In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, salt, and pepper. Add more water, one tablespoon at a time, until the dressing reaches your desired consistency.
3. **Combine the Ingredients:** In a large bowl, combine the drained and rinsed chickpeas, diced cucumber, red bell pepper, red onion, halved cherry tomatoes, and Kalamata olives. Add the chopped fresh parsley and mint.
4. **Dress the Salad:** Pour the lemon-tahini dressing over the salad and toss to combine.
5. **Serve immediately or chill for later.**
**Tips and Variations:**
* **Add protein:** Add crumbled feta cheese, grilled chicken, or falafel for a more substantial meal.
* **Use different vegetables:** Feel free to add other vegetables, such as artichoke hearts, roasted eggplant, or sun-dried tomatoes.
* **Add herbs and spices:** Experiment with different herbs and spices, such as oregano, cumin, or paprika.
* **Make it spicy:** Add a pinch of red pepper flakes to the dressing.
* **Serve with pita bread or crackers.**
## Recipe 3: Sheet Pan Lemon Herb Roasted Chicken and Vegetables
This is a simple and healthy weeknight meal that’s packed with flavor and easy to clean up. Roasting everything on one sheet pan simplifies the cooking process and minimizes dishwashing.
**Yields:** 4 servings
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Ingredients:**
* 1 (3-4 pound) whole chicken, cut into pieces (or bone-in, skin-on chicken thighs and drumsticks)
* 1 pound small red potatoes, quartered
* 1 pound carrots, peeled and chopped
* 1 red onion, quartered
* 2 lemons, one sliced, one juiced
* 4 cloves garlic, minced
* 2 tablespoons olive oil
* 2 tablespoons chopped fresh herbs (rosemary, thyme, oregano)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Chicken and Vegetables:** Pat the chicken pieces dry with paper towels. In a large bowl, combine the potatoes, carrots, and red onion. Add the minced garlic, olive oil, chopped fresh herbs, salt, and pepper. Toss to coat.
3. **Arrange on Sheet Pan:** Spread the vegetables evenly on a large baking sheet. Place the chicken pieces on top of the vegetables. Tuck lemon slices under the chicken skin and between the vegetables.
4. **Roast:** Roast for 40-45 minutes, or until the chicken is cooked through and the vegetables are tender. The internal temperature of the chicken should reach 165°F (74°C).
5. **Drizzle with Lemon Juice:** Drizzle the chicken and vegetables with lemon juice before serving.
**Tips and Variations:**
* **Use different vegetables:** Feel free to add other vegetables, such as broccoli, Brussels sprouts, or bell peppers.
* **Add more herbs and spices:** Experiment with different herbs and spices, such as paprika, garlic powder, or onion powder.
* **Marinate the chicken:** Marinate the chicken in a mixture of olive oil, lemon juice, garlic, herbs, and spices for at least 30 minutes before roasting.
* **Use bone-in, skin-on chicken thighs:** Chicken thighs are more forgiving than chicken breasts and will stay moister during roasting.
* **Let the chicken rest:** Let the chicken rest for 10 minutes before carving.
## Recipe 4: Creamy Avocado Pasta with Spinach and Lemon
This is a quick, easy, and healthy pasta dish that’s perfect for a weeknight meal. The avocado creates a creamy sauce without the need for heavy cream or butter.
**Yields:** 2 servings
**Prep Time:** 10 minutes
**Cook Time:** 15 minutes
**Ingredients:**
* 8 ounces pasta (spaghetti, linguine, or penne)
* 1 ripe avocado
* 1/4 cup chopped fresh basil
* 2 cloves garlic, minced
* 2 tablespoons lemon juice
* 1/4 cup grated Parmesan cheese (optional, omit for vegan)
* 1/4 cup pasta water, reserved
* 5 ounces fresh spinach
* Salt and pepper to taste
**Instructions:**
1. **Cook the Pasta:** Cook the pasta according to package directions. Reserve 1/4 cup of pasta water before draining.
2. **Make the Avocado Sauce:** While the pasta is cooking, prepare the avocado sauce. In a food processor or blender, combine the avocado, basil, garlic, lemon juice, Parmesan cheese (if using), and a pinch of salt and pepper. Blend until smooth and creamy.
3. **Combine the Pasta and Sauce:** In a large bowl, combine the cooked pasta, avocado sauce, and reserved pasta water. Toss to coat. Add more pasta water if needed to reach your desired consistency.
4. **Add the Spinach:** Add the spinach to the pasta and toss until wilted.
5. **Serve immediately.**
**Tips and Variations:**
* **Add protein:** Add grilled chicken, shrimp, or tofu for a more substantial meal.
* **Add vegetables:** Feel free to add other vegetables, such as cherry tomatoes, sun-dried tomatoes, or roasted vegetables.
* **Make it spicy:** Add a pinch of red pepper flakes to the sauce.
* **Use different herbs:** Experiment with different herbs, such as parsley, cilantro, or mint.
* **Make it vegan:** Omit the Parmesan cheese.
## Recipe 5: Black Bean Burgers with Chipotle Mayo
These homemade black bean burgers are a delicious and healthy alternative to traditional beef burgers. The chipotle mayo adds a smoky and spicy kick.
**Yields:** 4 burgers
**Prep Time:** 20 minutes
**Cook Time:** 20 minutes
**Ingredients:**
* 2 (15-ounce) cans black beans, drained and rinsed
* 1/2 red onion, finely chopped
* 1 red bell pepper, finely chopped
* 2 cloves garlic, minced
* 1/2 cup cooked brown rice
* 1/4 cup chopped fresh cilantro
* 1 tablespoon chili powder
* 1 teaspoon cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup breadcrumbs (or gluten-free breadcrumbs)
* 2 tablespoons olive oil
* **For the Chipotle Mayo:**
* 1/2 cup mayonnaise (or vegan mayonnaise)
* 1 tablespoon chipotle peppers in adobo sauce, minced
* 1 tablespoon lime juice
**Instructions:**
1. **Prepare the Black Bean Mixture:** In a large bowl, mash the black beans with a fork or potato masher. Leave some beans slightly chunky for texture. Add the red onion, red bell pepper, garlic, cooked brown rice, cilantro, chili powder, cumin, salt, and pepper. Mix well.
2. **Add Breadcrumbs:** Add the breadcrumbs and mix until well combined. The mixture should be firm enough to form patties. If it’s too wet, add more breadcrumbs.
3. **Form the Patties:** Form the black bean mixture into 4 patties.
4. **Cook the Burgers:** Heat the olive oil in a large skillet over medium heat. Cook the burgers for 5-7 minutes per side, or until heated through and slightly crispy. Alternatively, you can bake the burgers in a preheated oven at 375°F (190°C) for 20 minutes, flipping halfway through.
5. **Make the Chipotle Mayo:** In a small bowl, whisk together the mayonnaise, minced chipotle peppers in adobo sauce, and lime juice.
6. **Assemble the Burgers:** Serve the black bean burgers on buns with your favorite toppings, such as lettuce, tomato, avocado, and chipotle mayo.
**Tips and Variations:**
* **Add corn:** Add 1/2 cup of corn kernels to the black bean mixture.
* **Add jalapeno:** Add finely chopped jalapeno pepper for a spicier burger.
* **Use different spices:** Experiment with different spices, such as smoked paprika, garlic powder, or onion powder.
* **Grill the burgers:** Grill the burgers over medium heat for a smoky flavor.
* **Freeze the burgers:** Freeze the uncooked patties for later use. Thaw them in the refrigerator before cooking.
## Recipe 6: Roasted Butternut Squash and Apple Soup
This creamy and comforting soup is perfect for a chilly day. The sweetness of the butternut squash and apples is balanced by the savory herbs and spices.
**Yields:** 6 servings
**Prep Time:** 20 minutes
**Cook Time:** 45 minutes
**Ingredients:**
* 1 butternut squash (about 2 pounds), peeled, seeded, and cubed
* 2 apples, peeled, cored, and chopped
* 1 yellow onion, chopped
* 2 carrots, chopped
* 4 cloves garlic, minced
* 4 cups vegetable broth
* 1 teaspoon dried thyme
* 1/2 teaspoon dried sage
* 1/4 teaspoon nutmeg
* Salt and pepper to taste
* 2 tablespoons olive oil
* Optional toppings: toasted pumpkin seeds, chopped fresh parsley, a swirl of cream or coconut milk
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Roast the Vegetables and Apples:** In a large bowl, combine the butternut squash, apples, onion, carrots, and garlic. Add the olive oil, thyme, sage, nutmeg, salt, and pepper. Toss to coat. Spread the vegetables and apples in a single layer on a baking sheet.
3. **Roast:** Roast for 30-40 minutes, or until the vegetables are tender and slightly caramelized.
4. **Blend the Soup:** Transfer the roasted vegetables and apples to a blender or food processor. Add the vegetable broth and blend until smooth and creamy.
5. **Simmer:** Pour the soup into a large pot and bring to a simmer over medium heat. Season with salt and pepper to taste.
6. **Serve:** Serve the soup hot, topped with toasted pumpkin seeds, chopped fresh parsley, or a swirl of cream or coconut milk.
**Tips and Variations:**
* **Use different apples:** Feel free to use different types of apples, such as Granny Smith or Honeycrisp.
* **Add ginger:** Add a knob of grated ginger to the soup for a warming flavor.
* **Add curry powder:** Add a teaspoon of curry powder to the soup for a more complex flavor.
* **Use coconut milk:** Substitute coconut milk for the vegetable broth for a creamier and dairy-free soup.
* **Make it spicier:** Add a pinch of red pepper flakes to the soup.
## Recipe 7: Sheet Pan Salmon with Asparagus and Cherry Tomatoes
This is another easy and healthy sheet pan meal that’s perfect for a quick weeknight dinner. Salmon is a great source of omega-3 fatty acids, and roasting it with asparagus and cherry tomatoes makes for a delicious and nutritious meal.
**Yields:** 2 servings
**Prep Time:** 10 minutes
**Cook Time:** 15 minutes
**Ingredients:**
* 2 (4-6 ounce) salmon fillets, skin on or off
* 1 pound asparagus, trimmed
* 1 pint cherry tomatoes, halved
* 2 cloves garlic, minced
* 2 tablespoons olive oil
* 1 lemon, sliced
* Salt and pepper to taste
**Instructions:**
1. **Preheat Oven:** Preheat oven to 400°F (200°C).
2. **Prepare the Vegetables:** In a large bowl, combine the asparagus, cherry tomatoes, and minced garlic. Add the olive oil, salt, and pepper. Toss to coat. Spread the vegetables in a single layer on a baking sheet.
3. **Place Salmon on Sheet Pan:** Place the salmon fillets on top of the vegetables. Top each fillet with a lemon slice.
4. **Roast:** Roast for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature of the salmon should reach 145°F (63°C).
5. **Serve:** Serve the salmon and vegetables immediately.
**Tips and Variations:**
* **Use different vegetables:** Feel free to add other vegetables, such as broccoli, green beans, or bell peppers.
* **Add herbs:** Add fresh herbs, such as dill, parsley, or thyme, to the vegetables.
* **Marinate the salmon:** Marinate the salmon in a mixture of olive oil, lemon juice, garlic, herbs, and spices for at least 30 minutes before roasting.
* **Grill the salmon:** Grill the salmon over medium heat for a smoky flavor.
* **Add balsamic glaze:** Drizzle balsamic glaze over the salmon and vegetables before serving.
## Recipe 8: Lentil Soup with Lemon and Greens
This hearty and flavorful lentil soup is a comforting and nutritious meal that’s packed with protein and fiber. The lemon juice and greens add brightness and freshness.
**Yields:** 6 servings
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Ingredients:**
* 1 cup green or brown lentils, rinsed
* 1 yellow onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cloves garlic, minced
* 8 cups vegetable broth
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/4 teaspoon red pepper flakes (optional)
* Salt and pepper to taste
* 2 tablespoons olive oil
* 1 lemon, juiced
* 5 ounces spinach or kale, chopped
**Instructions:**
1. **Sauté the Vegetables:** Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery and sauté for 5-7 minutes, or until softened. Add the garlic and sauté for another minute.
2. **Add the Lentils and Broth:** Add the rinsed lentils, vegetable broth, thyme, oregano, and red pepper flakes (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are tender.
3. **Season and Add Lemon Juice:** Season with salt and pepper to taste. Stir in the lemon juice and chopped spinach or kale. Cook for another 2-3 minutes, or until the greens are wilted.
4. **Serve:** Serve the soup hot.
**Tips and Variations:**
* **Use different lentils:** Feel free to use different types of lentils, such as red lentils or French green lentils.
* **Add smoked paprika:** Add a teaspoon of smoked paprika to the soup for a smoky flavor.
* **Add a bay leaf:** Add a bay leaf to the soup while it’s simmering and remove it before serving.
* **Use chicken broth:** Substitute chicken broth for the vegetable broth for a richer flavor.
* **Blend the soup:** Blend a portion of the soup for a creamier texture.
* **Top with yogurt or sour cream:** Top the soup with a dollop of yogurt or sour cream before serving.
## Recipe 9: Baked Sweet Potatoes with Black Beans and Avocado Crema
This is a simple and satisfying meal that’s packed with nutrients. The sweet potatoes are filled with black beans and topped with a creamy avocado crema.
**Yields:** 2 servings
**Prep Time:** 15 minutes
**Cook Time:** 45 minutes
**Ingredients:**
* 2 sweet potatoes
* 1 (15-ounce) can black beans, drained and rinsed
* 1/2 red onion, finely chopped
* 1/2 cup corn kernels (fresh or frozen)
* 1/4 cup chopped fresh cilantro
* 1 tablespoon lime juice
* 1/2 teaspoon chili powder
* 1/4 teaspoon cumin
* Salt and pepper to taste
* **For the Avocado Crema:**
* 1 ripe avocado
* 1/4 cup sour cream (or Greek yogurt or vegan sour cream)
* 2 tablespoons lime juice
* 1 tablespoon water
* Salt and pepper to taste
**Instructions:**
1. **Bake the Sweet Potatoes:** Preheat oven to 400°F (200°C). Wash the sweet potatoes and prick them several times with a fork. Bake for 45-60 minutes, or until they are tender and easily pierced with a fork.
2. **Prepare the Black Bean Filling:** While the sweet potatoes are baking, prepare the black bean filling. In a medium bowl, combine the drained and rinsed black beans, red onion, corn kernels, cilantro, lime juice, chili powder, cumin, salt, and pepper. Mix well.
3. **Make the Avocado Crema:** In a food processor or blender, combine the avocado, sour cream, lime juice, water, salt, and pepper. Blend until smooth and creamy.
4. **Assemble the Sweet Potatoes:** Once the sweet potatoes are cooked, slice them open lengthwise. Fluff the insides with a fork. Top with the black bean filling and a generous dollop of avocado crema.
5. **Serve immediately.**
**Tips and Variations:**
* **Add cheese:** Sprinkle shredded cheese over the black bean filling before topping with avocado crema.
* **Add jalapeno:** Add finely chopped jalapeno pepper to the black bean filling for a spicier dish.
* **Use different beans:** Feel free to use different types of beans, such as pinto beans or kidney beans.
* **Add roasted vegetables:** Add roasted vegetables, such as bell peppers or onions, to the black bean filling.
* **Top with salsa:** Top with salsa instead of avocado crema.
## Recipe 10: Overnight Oats with Berries and Chia Seeds
This is a quick, easy, and healthy breakfast that can be prepared the night before. Overnight oats are a great way to start your day with a nutritious and filling meal.
**Yields:** 1 serving
**Prep Time:** 5 minutes
**Cook Time:** 0 minutes (plus overnight chilling)
**Ingredients:**
* 1/2 cup rolled oats
* 1 cup milk (dairy or non-dairy)
* 1 tablespoon chia seeds
* 1 tablespoon maple syrup or honey (optional)
* 1/2 teaspoon vanilla extract (optional)
* 1/2 cup berries (fresh or frozen)
**Instructions:**
1. **Combine Ingredients:** In a jar or container, combine the rolled oats, milk, chia seeds, maple syrup or honey (if using), and vanilla extract (if using). Stir well.
2. **Add Berries:** Add the berries on top of the oat mixture. (You can stir them in now, or leave them on top for a prettier presentation.)
3. **Refrigerate Overnight:** Cover the jar or container and refrigerate overnight, or for at least 4 hours.
4. **Serve:** In the morning, stir the oats and add more milk if needed to reach your desired consistency. Serve cold.
**Tips and Variations:**
* **Use different fruit:** Feel free to use different types of fruit, such as bananas, peaches, or mangoes.
* **Add nuts or seeds:** Add chopped nuts or seeds, such as almonds, walnuts, or flax seeds, for added crunch and nutrients.
* **Add protein powder:** Add a scoop of protein powder for a more filling breakfast.
* **Add spices:** Add spices, such as cinnamon, nutmeg, or ginger, for added flavor.
* **Use yogurt instead of milk:** Substitute yogurt for some or all of the milk for a creamier texture.
These recipes, inspired by the essence of Ashley Kappel’s imagined culinary style, offer a glimpse into a world of flavorful, healthy, and accessible cooking. Remember to adapt these recipes to your own preferences and enjoy the process of creating delicious and nourishing meals.