Honey-Balsamic Dressing or Marinade

2/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
3 tablespoons honey
1 shallot, chopped
3 cloves garlic, chopped
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
kosher salt, black pepper, and red pepper flakes

To make the dressing. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.

From Half-Baked Harvest blog

Chocolate Chip Banana Bars

5 very ripe bananas (about 1 2/3 cup)
3/4 cup brown sugar
1/4 cup oil of any type (coconut recommended)
1/4 cup milk
2 eggs
1 3/4 cup flour (white or white whole wheat)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1 cup mini chocolate chips, divided

Heat oven to 350 F.  Spray a 15×10.5" pan with non-stick spray and set aside.

Peel bananas and mash well.  Stir in brown sugar, oil, milk and eggs until combined.  Add in dry ingredients and stir.  Fold in 1/2 the chocolate chips.  Spread the batter into the prepared pan and sprinkle remaining chips on top.

Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.
 
Makes 24 bars.

From Butter with a Side of Bread blog

Grilled Zucchini Caprese Sandwiches

4 slices sourdough bread
Butter
1 zucchini
Basil pesto
Fresh mozzarella
1 tomato
Balsamic glaze
 
Lightly butter the outsides of the bread.
 
Slice a medium zucchini lengthwise into thin strips.  Season with salt and pepper.  Grill on a grill pan or in a cast iron skillet until char marks appear.  Turn zucchini strips over and grill the other sides.
 
Spread pesto on the inside of one slice of bread, then layer with fresh sliced mozzarella, salted sliced tomato, and grilled zucchini.  Drizzle the other side of the bread with balsamic glaze. 
 
Sear both sides of the sandwich on a grill pan or skillet.
 
Makes 2 sandwiches.
 
From DishingOutHealth on Instagram

Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

For roasted brussels sprouts:
1 1/2 pounds Brussels sprouts
1 1/2 tablespoons extra-virgin olive oil
Fine grain sea salt
 
For baked tofu:
1 block (15 ounces) organic extra-firm tofu
1 tablespoon extra-virgin olive oil
1 tablespoon reduced-sodium tamari or soy sauce
1 tablespoon arrowroot starch
 
For spicy honey-sesame glaze:
¼ cup reduced-sodium tamari
3 tablespoons honey or maple syrup
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
1 to 3 teaspoons chili garlic sauce or sriracha (depending on how spicy you like it)
 
Cooked basmati rice
 
For garnish:
2 tablespoons sesame seeds (I used black sesame seeds but regular white are fine as well)
Big handful fresh cilantro leaves, torn by hand
 
Position your oven racks in the lower third and upper third of the oven.  Heat oven to 400 F.  Line two large, rimmed baking sheets with parchment paper for easy cleanup (and to prevent the tofu from sticking).
 
Drain the tofu and use your palms to gently squeeze out some of the water. Slice the tofu into thirds lengthwise so you have 3 even slabs. Stack the slabs on top of each other and slice through them lengthwise to make 3 even columns, then slice across to make 5 even rows.  Line a cutting board with a tea towel or paper towels, then arrange the tofu in an even layer on top.  Fold the towel(s) over the cubed tofu, then place something heavy on top to help the tofu drain. Let the tofu rest for at least 10 minutes while you prep the Brussels sprouts.
 
Trim the nubby ends and any discolored leaves off the Brussels sprouts, then cut the sprouts in halves lengthwise. Toss the sprouts with a light, even layer of olive oil. On a large baking sheet, arrange the sprouts in an even layer, flat sides down, and sprinkle with sea salt.
 
Transfer the pressed tofu to one of your prepared baking sheets and drizzle with the olive oil and tamari. Toss to combine. Sprinkle the arrowroot starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Arrange the tofu in an even layer across the pan.
 
To bake the sprouts and tofu: Transfer the pan of Brussels sprouts to the lower oven rack, and the pan of tofu to the top rack.  Bake for 25 to 30 minutes, tossing the contents of each pan halfway through cooking, until the sprouts and tofu are deeply golden on the edges.
 
To make the glaze: In a small saucepan, whisk together the glaze ingredients (start with 1 teaspoon chili garlic sauce or sriracha and add more to taste). Bring the glaze to a gentle boil over medium heat, stirring often and reducing heat as necessary. Simmer until the glaze is reduced by about half (about 5 to 10 minutes; it’s about done when it starts bubbling up substantially). Remove the glaze from the heat and set aside.
 
To assemble: Divide the rice onto four plates. Top each plate with Brussels sprouts and tofu and drizzle with glaze. Finish each plate with a very generous sprinkling of sesame seeds and a small handful of chopped cilantro.
 
Serves 4.
 
From Cookie and Kate blog (glazed brussels sprouts adapted from Greens and Chocolate blog, tofu adapted from The Kitchn blog)
 
NOTES:  Definitely use reduced-sodium tamari or soy sauce. Otherwise, this dish will taste too salty.
 
Can substitute maple syrup for the honey.
 
This dish is gluten free as long as you use gluten-free tamari, which is a variety of soy sauce that is usually (but not always, check the label) gluten-free.

Banana Bread Brownies

1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup sour cream or plain Greek yogurt
2 large eggs
3-4 ripe bananas, mashed
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
 
Heat oven to 375 F. Grease a 9x13-inch pan with non-stick cooking spray.
 
In a large bowl, cream together the sugar and butter. Beat in the sour cream or yogurt and eggs, bananas, and vanilla extract. 
 
Add the flour, baking soda, and salt, and mix just until moistened.
 
Spread batter evenly into prepared pan and bake for 23-28 minutes or until a toothpick inserted in the center comes out clean, or with few crumbs.

Makes 16 servings.
 
From Tastes Better from Scratch blog
 
Note: For healthier banana bread bars, cut the sugar in half.

Tartar Sauce

1/2 cup mayonnaise
1 small dill pickle, chopped very small (3 tablespoons), or 3 tablespoons pickle relish
1 tablespoon fresh lemon juice
1 tablespoon capers, chopped, optional
1 tablespoon chopped fresh dill or 1 teaspoon dried dill
1/2 teaspoon Dijon mustard, optional

1/2 to 1 teaspoon Worcestershire sauce, optional
Salt and fresh ground black pepper
 
Combine the mayonnaise, pickles or relish, lemon juice, capers, dill, mustard, and Worcestershire sauce in a small bowl and stir until well blended and creamy.
 
Season with a pinch of salt and pepper.  For the best flavor, cover and store in the refrigerator for at least 30 minutes.
 
Keeps, tightly covered, in the refrigerator for one week.
 
Makes about 3/4 cup.

From InspiredTaste.net

Air Fryer Cod

1 pound cod fillets

Salt and pepper

1/2 cup flour

2 large eggs

1 cup panko

1/2 cup grated Parmesan cheese 

2 teaspoons herb and/or spice mixture, as desired

1/2 teaspoon garlic powder

Olive oil spray, if needed

Salt and pepper the cod fillets.

Create a breading station for the fish.  Put the flour in one bowl.  In a second bowl, whisk the eggs.  In a third bowl, mix together the panko, Parmesan cheese, herb and/or spice mixture, and garlic powder.

Dip the cod in the flour to coat, then in the egg, and lastly in the panko mixture.  If necessary, spray the bottom of the air fryer basket with oil.  Place the fish in the basket.  Cook at 400 F for 10 minutes.  Carefully flip the fish.  Continue to cook for 3-5 minutes or until the internal temperature reaches 145 F.

Serves 4.

From TheRecipeCritic.com