Recipes Smile, Arden-Arcade, San Francisco, CA (2026)

09/06/2026

Zucchini and Corn Pasta

A creamy, fresh, and flavorful pasta featuring tender zucchini, sweet corn, aromatic leeks, and a bright lemon-Parmesan sauce. Greek yogurt adds richness while keeping this satisfying weeknight dinner wonderfully light and tangy.

Ingredients:
10 ounces orecchiette or other small pasta
2 tablespoons butter
2 zucchinis, shredded, about 3 cups
1 leek, thinly sliced
1 shallot, finely diced
4 garlic cloves, pressed
1 teaspoon salt
½ teaspoon black pepper
2 cups corn kernels
½ cup low-sodium vegetable broth
¾ cup reserved pasta water
⅓ cup Parmesan cheese, shredded
¼ teaspoon red pepper flakes
½ cup full-fat Greek yogurt
1 lemon, juiced and zested
Fresh basil, for serving
Additional Parmesan cheese, for serving

Directions:

Cook the pasta according to the package instructions until al dente. Before draining, reserve ¾ cup of the pasta cooking water.
Melt the butter in a large pan over medium heat. Add the shredded zucchini, sliced leek, diced shallot, and garlic. Cook for 8–10 minutes, stirring occasionally, until the vegetables are tender and the zucchini has reduced by about half.
Season with the salt and black pepper. Stir well and cook for another 2 minutes, then add the corn kernels and mix until combined.
Pour in the vegetable broth and reserved pasta water. Stir and bring the mixture to a gentle simmer. Cook for about 5 minutes, allowing the liquid to reduce slightly.
Add the cooked pasta, Parmesan cheese, and red pepper flakes. Toss thoroughly until the pasta is evenly coated in the creamy vegetable mixture.
Remove the pan from the heat. Gently stir in the Greek yogurt until the sauce is smooth and creamy. Keeping the pan off the heat helps prevent the yogurt from separating.
Stir in the fresh lemon juice and zest. Taste and adjust the seasoning as desired.
Serve immediately, topped with additional Parmesan cheese and plenty of fresh basil.

09/06/2026

Peanut Quinoa Chicken Salad

A colorful, protein-packed quinoa salad loaded with tender chicken, crunchy vegetables, fresh herbs, edamame, and roasted peanuts. A creamy peanut-lime dressing brings everything together with the perfect balance of savory, tangy, sweet, and nutty flavors.

Ingredients:
1 cup uncooked quinoa, cooked according to package instructions
1 lb cooked chicken breast, shredded
1 bag (340 g) coleslaw mix, kale slaw, or broccoli slaw
3 green onions, thinly sliced
1 red bell pepper, finely diced
1 yellow or orange bell pepper, finely diced
1 cup matchstick carrots
¼ cup fresh mint leaves, chopped
¼ cup fresh cilantro leaves, chopped
1 cup edamame beans
⅔ cup unsalted roasted peanuts, chopped
⅓ cup peanut butter
3 tablespoons soy sauce
1 tablespoon sesame oil
2 limes, juice and zest
1–2 tablespoons honey
2 teaspoons fresh ginger, grated
2 tablespoons rice vinegar
2–3 tablespoons water

Directions:

Cook the quinoa according to the package instructions. Once cooked, fluff with a fork and allow it to cool. Cook the chicken breast if needed, let it cool slightly, then shred it using two forks.
Make the peanut dressing by whisking together the peanut butter, soy sauce, sesame oil, lime juice and zest, honey, grated ginger, and rice vinegar in a small bowl. Add water 1 tablespoon at a time until the dressing becomes smooth and easily pourable.
In a large bowl, combine the cooled quinoa, shredded chicken, coleslaw mix, green onions, red and yellow bell peppers, matchstick carrots, mint, cilantro, edamame, and chopped roasted peanuts.
Pour the peanut dressing over the salad. Toss thoroughly until the quinoa, chicken, and vegetables are evenly coated.
Serve immediately or refrigerate until chilled. Toss once more before serving to redistribute the creamy peanut dressing.

Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 6 servings

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09/06/2026

Pumpkin Protein Pancakes

Fluffy, warmly spiced pumpkin pancakes made with wholesome oats, eggs, and protein powder for a satisfying breakfast. They come together in just 15 minutes and are delicious served warm with your favorite toppings.

Ingredients:
¾ cup oats
3 tablespoons water or milk
¼ cup pumpkin purée
½ teaspoon pumpkin pie spice
2 eggs
1 teaspoon baking powder
½ teaspoon vanilla extract
2 tablespoons vanilla protein powder, optional
Melted butter, for cooking if needed

Directions:

Add the oats, water or milk, pumpkin purée, pumpkin pie spice, eggs, baking powder, vanilla extract, and protein powder to a high-powered blender or food processor. Blend until completely smooth.
Heat a skillet or griddle over medium heat. Test the temperature by adding a drop of water; if it sizzles on contact, the surface is ready. If the skillet is not nonstick, lightly brush it with melted butter.
Using a ¼-cup measuring cup, scoop portions of batter onto the hot skillet. Cook for 2 to 3 minutes, or until small bubbles begin forming on the surface and the edges start to set.
Flip the pancakes and cook for another 1 to 2 minutes, until lightly golden and cooked through. Repeat with the remaining batter, adding more butter if necessary and reducing the heat if the pancakes brown too quickly.
Serve immediately while warm with your favorite pancake toppings.

Prep Time: 5 minutes | Cooking Time: 10 minutes | Total Time: 15 minutes
Kcal: 180 kcal | Servings: 4 servings

09/06/2026

Classic Creamy Macaroni Salad

A cool and creamy macaroni salad packed with crisp vegetables, fresh herbs, and a tangy-sweet homemade dressing. Perfect for picnics, barbecues, potlucks, and easy make-ahead side dishes.

Ingredients:
1 lb uncooked macaroni pasta
½ cup diced red onion
1 medium red bell pepper, diced
3 short celery ribs, diced
¼ cup diced green onion
2 tablespoons minced fresh parsley
1 tablespoon minced fresh dill w**d
1 cup mayonnaise
½ cup sour cream
1 tablespoon Dijon mustard
2 tablespoons apple cider vinegar
1½ tablespoons brown sugar
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt, or to taste

Directions:

Cook the macaroni in a large pot of salted water according to the package instructions until al dente.
Drain the cooked macaroni thoroughly and allow it to cool until no longer hot. Gently fluff or stir the pasta occasionally as it cools to prevent sticking.
While the pasta is cooking and cooling, prepare the red onion, red bell pepper, celery, green onion, parsley, and dill.
In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, brown sugar, garlic powder, black pepper, and salt until smooth and creamy.
Place the cooled macaroni in a large mixing bowl. Add the prepared vegetables and fresh herbs, then gently toss until evenly combined.
Pour the creamy dressing over the macaroni mixture and stir thoroughly until the pasta and vegetables are evenly coated.
Cover the bowl tightly with plastic wrap or transfer the macaroni salad to an airtight food storage container. Refrigerate for at least 2 hours to allow the flavors to develop.
Stir the macaroni salad gently before serving and adjust the seasoning with additional salt or black pepper if desired. Serve chilled.

Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 2 hours 28 minutes
Kcal: 470 kcal | Servings: 8 servings

09/06/2026

Cedar Plank Salmon

Smoky, tender, and beautifully caramelized, this cedar plank salmon is grilled with a simple brown sugar seasoning that balances savory, sweet, and gently spicy flavors.

Ingredients:
1 tablespoon oil, for rubbing the salmon skin
2 lb skin-on salmon fillet, whole or cut into 4 fillets
1½–2 tablespoons brown sugar
1 teaspoon sea salt, or to taste
½ teaspoon black pepper, or to taste
1 pinch cayenne pepper, or to taste
1 untreated food-safe cedar grilling plank

Directions:

Place the cedar plank in a roasting pan or other large container. Cover completely with water and weigh it down so it remains fully submerged. Soak for 1–2 hours.
Remove the salmon from the refrigerator and pat it dry. Lightly rub the skin side with oil.
Season the salmon evenly with sea salt and black pepper. Sprinkle the brown sugar over the flesh, followed by a pinch of cayenne pepper if desired. Gently pat the seasonings onto the salmon without rubbing.
Preheat the grill to medium-high heat, approximately 450°F (230°C). Set up a two-zone fire so the plank can be moved away from direct heat if necessary.
Remove the cedar plank from the water and place the seasoned salmon on the plank, skin-side down.
Place the cedar plank directly onto the grill and close the lid. Grill for approximately 12–20 minutes, depending on the thickness of the salmon. A large, thick whole fillet may require additional cooking time.
Check the thickest part of the salmon with an instant-read thermometer. For food safety, cook salmon to an internal temperature of 145°F (63°C), as recommended by the USDA.
Carefully remove the cedar plank from the grill. Allow the salmon to rest for a few minutes before dividing into portions and serving.

09/06/2026

Parmesan Chicken Meatloaf

This tender and juicy chicken meatloaf combines savory Parmesan, gooey mozzarella, Italian herbs, and an optional marinara topping. It is a comforting, flavorful dinner that brings classic chicken Parmesan flavors into an easy homemade meatloaf.

Ingredients:
3/4 cup Italian-style breadcrumbs
1/3 cup whole milk
1 large egg
3/4 cup grated Parmesan cheese, divided
1/4 cup finely chopped onion
3 cloves garlic, finely minced
3 tablespoons fresh parsley, chopped, divided
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 pounds ground chicken
3/4 cup shredded mozzarella cheese, divided
1/3 cup marinara sauce, optional

Directions:

Preheat the oven to 375°F (190°C). Lightly grease an 8x4-inch loaf pan or line a baking sheet with parchment paper.
Combine the breadcrumbs and milk in a medium bowl. Let the mixture rest for a few minutes until the breadcrumbs have absorbed the milk and softened.
In a large mixing bowl, lightly beat the egg. Add the soaked breadcrumbs, half of the Parmesan, onion, garlic, most of the parsley, olive oil, Italian seasoning, salt, and black pepper. Stir until well combined.
Add the ground chicken and half of the mozzarella. Gently mix just until evenly incorporated, taking care not to overwork the chicken.
Transfer the chicken mixture to the prepared loaf pan. Alternatively, shape it into a loaf on the parchment-lined baking sheet.
Bake for 30 minutes. Remove from the oven and spread the marinara sauce over the top, if using. Sprinkle evenly with the remaining Parmesan and mozzarella.
Return the meatloaf to the oven and bake for another 10 to 15 minutes, or until the cheese is melted and golden and the center of the meatloaf reaches 165°F (74°C).
Remove from the oven and let the meatloaf rest for 10 minutes. Garnish with the remaining parsley, then slice and serve.

HomemadeDinner

09/06/2026

Creamy Mushroom and Spinach Orzo (One Pot)

Rich, creamy, and wonderfully comforting, this one-pot mushroom and spinach orzo combines tender pasta, savory mushrooms, Parmesan, and spinach in a silky garlic sauce. It is an easy 30-minute meal perfect for busy weeknights.

Ingredients:
1 tablespoon olive oil
1.2 lb (600g) mushrooms, sliced
3 tablespoons unsalted butter
3 garlic cloves, minced
1 small onion, finely diced
3 tablespoons all-purpose flour
1½ cups (375ml) milk
3 cups (750ml) chicken broth
1½ cups uncooked orzo (risoni)
½ teaspoon salt
Black pepper, to taste
¾ cup Parmesan cheese, grated
8 oz (250g) frozen spinach, thawed and excess water squeezed out
Extra Parmesan cheese, for serving
Fresh parsley, finely chopped, for serving

Directions:

Heat the olive oil in a large nonstick pan over high heat. Add the sliced mushrooms and cook for about 3 minutes, or until softened and lightly golden. Transfer the mushrooms to a plate and set aside.
Reduce the heat to medium and melt the butter in the same pan. Add the minced garlic and diced onion, then sauté for about 3 minutes, until the onion is soft and translucent.
Sprinkle in the flour and stir continuously for 1 minute to cook out the raw flour taste.
Gradually pour in the milk and chicken broth, whisking well to blend the butter and flour mixture smoothly into the liquid.
Increase the heat to medium-high. Add the orzo, salt, and black pepper, then stir well.
Cover the pan and bring the mixture to a gentle simmer. Cook for 8 to 10 minutes, stirring occasionally, until the orzo is tender but still slightly firm and plenty of creamy sauce remains.
While the orzo cooks, break the thawed and drained spinach into smaller pieces.
Remove the pan from the heat. Stir in the grated Parmesan, spinach, and cooked mushrooms until everything is evenly combined and creamy.
Taste and adjust the seasoning with additional salt and black pepper as needed.
Serve immediately while hot and creamy, garnished with extra Parmesan and finely chopped fresh parsley.

09/06/2026

Manicotti With Sausage

Tender manicotti shells are stuffed with a rich Italian sausage, ricotta, spinach, and herb filling, then baked under savory marinara and bubbling mozzarella. This hearty Italian-inspired casserole is perfect for family dinners and gatherings.

Ingredients:
24 ounces marinara pasta sauce, divided
12 manicotti shells
1 pound Italian sausage
2 cups whole-milk ricotta cheese
1½ cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese
1½ cups fresh spinach, chopped
1 large egg, lightly beaten
1 teaspoon dried oregano
2 teaspoons dried basil
½ teaspoon minced garlic
½ teaspoon salt
¼ teaspoon black pepper
Zest of 1 large lemon, optional
Cooking spray

09/06/2026

Cadbury Heroes Cookies

Thick, soft-centered cookies packed with chunks of Cadbury Heroes chocolates for an irresistible mix of caramel, chocolate, and creamy fillings. Chilling the dough creates beautifully chewy cookies with crisp golden edges.

Ingredients:
160 g unsalted butter
100 g white caster sugar
150 g light brown sugar
1 teaspoon vanilla extract
1 medium whole egg, at room temperature
1 medium egg yolk, at room temperature
250 g self-raising flour
200 g Cadbury Heroes, roughly chopped

Directions:

Place the unsalted butter in a microwave-safe bowl and microwave for 30–40 seconds, or until completely melted.
Add the white caster sugar, light brown sugar, vanilla extract, whole egg, and egg yolk. Mix until smooth and fully combined.
Fold in the self-raising flour until the mixture comes together to form a soft cookie dough.
Add the roughly chopped Cadbury Heroes and gently fold them through the dough until evenly distributed.
Cover the bowl with clingfilm and refrigerate the cookie dough for at least 4 hours, or overnight for the best texture and flavor.
Preheat the oven to 180°C (350°F). Line two large, flat baking trays with greaseproof or parchment paper.
Remove the chilled cookie dough from the refrigerator and leave it at room temperature for approximately 10 minutes.
Scoop out a heaped tablespoon of dough and roll it gently into a ball. Place it on the prepared baking tray without flattening. Repeat with the remaining dough, leaving approximately 8–10 cm between each cookie to allow for spreading.
Bake for 10–12 minutes, until the edges are lightly golden while the centers still look soft and slightly underbaked.
Leave the cookies on the baking trays for 15 minutes to cool and firm up before serving.

Prep Time: 4 hours 10 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings

09/06/2026

Cherry Filled Chocolate Coconut Butter Cups

Rich chocolate cups filled with creamy coconut butter and a sweet-tart cherry center. These bite-sized treats combine dark chocolate, tropical coconut, and juicy cherries for an indulgent homemade dessert.

Ingredients:
1½ cups dark chocolate chips
1 tablespoon coconut oil
½ cup coconut butter
2 tablespoons maple syrup
½ teaspoon vanilla extract
⅛ teaspoon salt
½ cup pitted cherries, finely chopped
1 tablespoon maple syrup
1 teaspoon lemon juice
1 teaspoon chia seeds
2 tablespoons shredded coconut

Directions:

Add the chopped cherries, 1 tablespoon maple syrup, and lemon juice to a small saucepan. Cook over medium-low heat for 5 minutes, stirring occasionally, until the cherries soften and release their juices.
Stir in the chia seeds and cook for 1 additional minute. Remove from the heat and allow the cherry filling to cool and thicken.
Melt the dark chocolate chips with the coconut oil in a microwave-safe bowl in 20-second intervals, stirring between each interval until smooth.
Spoon a thin layer of melted chocolate into 12 lined mini muffin cups, coating the bottoms and slightly up the sides. Refrigerate for 10 minutes, or until firm.
Stir together the coconut butter, 2 tablespoons maple syrup, vanilla extract, and salt until smooth and creamy.
Spoon a small amount of coconut butter filling over each hardened chocolate layer. Add a teaspoon of cherry filling in the center, keeping it away from the edges.
Cover each cup with the remaining melted chocolate, making sure the filling is completely sealed. Sprinkle with shredded coconut.
Refrigerate for 20 minutes, or until completely firm. Remove from the liners and serve chilled or allow to soften for a few minutes at room temperature.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes
Kcal: 180 kcal | Servings: 12 servings

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