The Thompson Kitchen

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Chili Lime Noodles

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I LOVE anything spicy!  But spicy noodles, that’s at the top of my list!

I’ve been trying to come up with a recipe for spicy noodles that wasn’t spicy peanut noodles for a while now.  I love spicy peanut noodles and make them fairly often, but I wanted a lighter alternative.  These noodles fit the bill.  Spicy, salty, acidic, and flavorful because of the addition of cilantro and chives.  My mouth is watering just thinking about them!

The secret ingredient in this recipe is Trader Joe’s Chili Onion Crunch.  Have you tried it?  It’s extremely versatile and I’ve been using it in everything from a dipping sauce for potstickers, to on top of charred vegetables, but it really makes this recipe.

When I make these noodles I tend to serve them with a vegetable, like charred broccoli.   But they would be equally as delicious with shrimp, salmon, chicken, or edamame.  They’re also great cold the next day, so be sure to make extra.

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Black Bean Veggie Burgers with Cilantro and Jalapeño

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I like to think I’m a bit of a veggie burger connoisseur. I’ve ordered countless ones at restaurants over the years and tried even more recipes. It’s amazing how many bad veggie burgers there are out there! Many of the ones I’ve made have been the wrong texture or bland, until these.

These are hands down the best veggie burgers I’ve ever made. They’re flavorful, hearty, and the perfect texture. Dare I say these will even satisfy the carnivores in your life? Perfect for your next cookout or an easy weeknight dinner!

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Eggplant Rollatini

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I love eggplant and whenever I see it as the farmer’s market, I always reach for it.  This summer I made it point to try different eggplant recipes.  My default is  roasted eggplant with sauteed cherry tomatoes and goat cheese, which is delicious but it was time for some new recipes.  That’s when I came up with my roasted eggplant caprese and finally decided to attempt to make eggplant rollatini.  I hadn’t made it before because it seemed intimating, but lucky for me (and you!) it’s deceptively easy to make!

This is one of those perfect summer meals that is sure to please vegetarians and carnivores.  It’s hardy without being heavy and would make an impressive main course for your next dinner party!

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Garlic Chili Edamame

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I love edamame, but the traditional steamed edamame with salt starts to get boring after a while.  That’s how this recipe was born.  About 10 years ago I was trying to come up with a new flavorful way to eat edamame and boy does this recipe deliver!  Garlicky, spicy, salty, three of my favorite food qualities.  10 years later and I’m still making it, so it must be good!

It’s quick, easy, and only requires 5 ingredients, all of which I always have on hand.  If you’re looking for a new weeknight recipe (let’s be serious, who isn’t?!), look no further!

You can serve the edamame with whatever you want, but I usually end up serving it with brown rice or potstickers.  Both of which I keep in the freezer meaning I’m less than 30 minutes away from a delicious dinner.

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Roasted Eggplant Caprese

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This roasted eggplant caprese is a play on one of my favorite dishes from Giuseppe’s Ritrovo, one of the best Italian restaurants in Columbus.  Giuseppe’s has since taken it off the menu, but they used to have an eggplant caprese stack that I always ordered instead of a salad.

Since they took it off the menu I’ve been on a mission to recreate it.  The method I landed on is a little different that the original, but in the best way.  I spoon garlic oil on the eggplant when it’s almost done roasting.  The eggplant soaks up the flavorful oil resulting in my new favorite way to cook eggplant!

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Summer Burrata Pasta

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This weekend the farmers market had the most gorgeous deep ripe tomatoes that I couldn’t resist.  Tomatoes this time of year are good on anything, toast with a little goat cheese, just sliced with olive oil and crunchy sea salt, or my personal favorite with burrata and pasta.

I’ve been making a version of this pasta for years, but this version is definitely my favorite.  Using the best ingredients at the peak of the season make this simple dish exceptional!  The burrata starts to melt into the tomatoes and olive oil to create the most delicious sauce.  The best part, it’s super simple and quick, perfect for hot summer days when you want to spend as little time in the hot kitchen as possible.

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Baked Foil Packet Salmon

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I have a confession.  I’m a vegetarian.  I know what you’re thinking… But Gretchen, there are shrimp recipes on The Thompson Kitchen!  I know, I know.  But here’s the thing, Rich isn’t a vegetarian.  Because of this, most of what I cook is vegetarian, and Rich will either eat the vegetarian version, or we’ll add some fish or meat to it.

This is why this baked foil packet salmon is so wonderful.  It couldn’t be easier.  Throw a piece of salmon in a piece of foil.  Add olive oil and some seasoning and viola!  Rich is happy, I’m happy, what more could we want?

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Butternut Squash Ravioli with Onions and Cherry Tomatoes

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I’m trying to get better about making quick and easy weeknight meals.  As much as I love to cook, the last thing I want to do when I get home from work is spend hours on dinner.  Enter this ravioli.

I used butternut squash ravioli because: 1. it’s fall so it seemed like the right decision, and 2. I love the subtle sweetness of the squash with the onions and cherry tomatoes.  Honestly, I think the onions and cherry tomatoes are the stars of this dish.  The onions start to soften and break down as they cook, and the addition of the cherry tomatoes turn the mixture into a jam-like substance.  Perfect with the butternut squash ravioli, or really any ravioli.

While this is the perfect weeknight meal, it looks so impressive you could even serve it for a dinner party.  Just make sure to buy multiple packages of ravioli, as your guests are sure to eat a lot.  Happy (easy) cooking!

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Chili Lime Shrimp Tacos

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I like to call these tacos a “formula meal.”  Almost every time I cook, I try to make enough to have leftovers.  This way Rich and I can eat it for lunch or dinner the next day.

These tacos use leftovers of my chili lime roasted shrimp and slow cooker black beans.  All I had to do was saute some peppers and onions, and heat the tortillas and dinner is served.

Shrimp + black beans + sauteed veggies + tortilla = dinner.

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