Category: Recipes

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Chimichurri Chicken

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Chimichurri Chicken

Ingredients

  • **For the Chicken**

  • 2 lbs chicken thighs, about 8 pieces

  • 1/2 tsp fine sea salt

  • **For the Chimichurri Sauce**

  • 1 cup flat-leaf parsley, finely chopped from 1 bunch

  • 4 garlic cloves, finely minced

  • 1/3 cup extra virgin olive oil

  • 2 1/2 Tbsp red wine vinegar

  • 1/2 tsp dried oregano, or 1 Tbsp fresh oregano

  • 1/2 tsp fine sea salt

  • 1/4 tsp freshly ground black pepper

  • 1/4 tsp crushed red pepper flakes

Directions

  • Prepare the Chimichurri sauce by combining all of the ingredients in a bowl in the order listed. Stir together, cover, and refrigerate for 2 hours or overnight.
  • Place chicken into a mixing bowl and add 1/2 tsp salt and half of the prepared Chimichurri sauce. Cover and marinate for 15 minutes or refrigerate overnight if making ahead.*
  • To Grill the Chicken: Preheat the grill over medium/high heat. Place chicken smooth-side-down on the hot grates, cover, and grill for 5-7 minutes per side, or until the internal temperature reaches 165˚F at the thickest point with an instant-read thermometer.
  • To Saute the Chicken: Preheat a heavy skillet over medium heat and add 1 Tbsp olive oil. Add chicken smooth-side-down and saute 5-7 minutes per side or until cooked through and 165˚F at the thickest point.
  • To Serve the chicken, arrange it on a platter and spoon on the remaining chimichurri sauce then serve right away.

Notes

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Sweet Corn and Roasted Jalapeno Hummus

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Sweet Corn and Roasted Jalapeno Hummus

Ingredients

  • 2 medium jalapenos

  • 1 can chickpeas, drained and rinsed (and peeled if you have patience)

  • 1/2 cup sweet yellow corn

  • 3-4 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/2 teaspoon pepper

Directions

  • To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove (um, I did this) – whatever is easiest for you! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.
  • Add chickpeas, corn and peppers to the food processor. Blend until combined, then slowly stream in olive oil with the processor running. Add in salt and pepper, then blend once more. Taste and season more if desired. Top with additional corn or peppers if desired and a drizzle of olive oil. Serve with crackers and chips!

Notes

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Instant Pot Pork Carnitas Tacos

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Instant Pot Pork Carnitas Tacos

Ingredients

  • 3 pound boneless pork shoulder roast

  • 1 tablespoon salt

  • ½ teaspoon pepper

  • 1 tablespoon cumin

  • 1 tablespoon garlic powder

  • 1 teaspoon oregano

  • 1/3 cup orange juice or juice from one orange

  • 2 tablespoons lime juice

  • 2 tablespoons Nature’s Intent Organic Apple Cider Vinegar

  • 1.5 cups beef broth

  • warmed corn tortillas

Directions

  • In a small bowl combine all dry seasonings together. Rub on top of frozen meat.
  • Pour broth , orange juice, lime juice and apple cider vinegar, stir together. Place frozen butt in the center of the pot.
  • Close lid and steam valve and set to high pressure for 1 hour 45 minutes for 3-4 lb. size roast.
  • When done let pressure release naturally which will take approx. 20 minutes.
  • Lift lid and chop/shred on a cutting board. Remove any fat and/or bone.
  • When you’re ready to serve the pork, carefully shred the pork using two forks. Turn your broiler on High and place the shredded pork on a large baking sheet.
  • Broil for 2-3 minutes or until pork ends get nice and crispy. You can broil a bit more depending on how crispy you like your carnitas. Serve warm over rice or in corn tortillas.

Notes

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Homemade Vanilla Extract

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Homemade Vanilla Extract

Ingredients

  • One 750 ml bottle of vodka, minus 3 tablespoons

  • 15 vanilla beans

Directions

  • Pour off 3 tablespoons of the vodka. Make a cocktail? Vodka sauce? Thin some shellac? I’m not your mom.
  • Split open 15 vanilla beans to expose the seeds but don’t slice all the way through. Place each vanilla bean in the bottle of vodka and hope they all fit. Fingers crossed. IDK I’ve never done this before.
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Boozy Brandied Cherries

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Boozy Brandied Cherries

Ingredients

  • 3½ cups bourbon (I used brandy)

  • 2/3 cups granulated white sugar

  • 4 cups fresh sweet cherries (washed, pitted & stems removed)

Directions

  • In a medium saucepan, bring the brandy and sugar to a simmer over low heat. Simmer and stir until the sugar dissolves, then turn off the heat and let sit for at least 15 minutes.
  • Pack your cherries into two 25-ounce jars (or three smaller ones). Snuggle them into the jars nice and tight without smashing the cherries. Pour the syrup over the cherries in each jar until it covers the fruit completely. If you have any leftover syrup, you can use it to make a cocktail!
  • Place the lids on tight and store the cherries in the refrigerator. They should be used within one year.

Notes

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Korean Ground Beef and Broccoli

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Korean Ground Beef and Broccoli

Ingredients

  • 1 ½ pounds lean ground beef or ground chuck

  • 4 garlic cloves, minced

  • ½ cup soy sauce

  • ½ cup orange juice

  • ½ cup brown sugar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoons cornstarch

  • 3 cups of cooked rice

  • 3 cups steamed broccoli

  • 2 sliced green onions for garnish

  • 1 tablespoon sesame seeds for garnish

Directions

  • Add ground beef to a skillet and cook over medium-high heat, stirring often and breaking into small pieces. Drain excess grease if needed.
  • Add garlic and stir to combine.
  • In a medium sized bowl, combine soy sauce, orange juice, brown sugar, sesame oil and cornstarch.
  • Pour over ground beef, stirring to combine. Lower heat to simmer and cook 5 minutes.
  • Serve over rice with broccoli and top with green onions and sesame seeds.

Notes

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Lemony White Bean Quinoa Salad

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Lemony White Bean Quinoa Salad

Ingredients

  • 1 ½ cups COOKED quinoa* (1/2 cup dry quinoa yields ~1 ½ cups cooked)

  • 1 (15 oz.) can white beans, drained and rinsed (we like cannellini or butter beans // or sub ~1 ½ cups homemade)

  • 1/2 cup finely chopped parsley, large stems removed (either kind will work, but flat leaf Italian parsley is best)

  • 2 Tbsp lemon juice

  • 1 Tbsp extra virgin olive oil

  • 2 Tbsp finely chopped red onion

  • 2-3 small cloves garlic, minced (2-3 small cloves yield ~1 Tbsp or 9 g minced)

  • 1/2-3/4 tsp sea salt

  • 1/2 tsp ground black pepper

  • 1/4 tsp red pepper flakes

Directions

  • If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine 1/2 cup dry quinoa and 1 cup water (1/2 cup dry quinoa yields ~1 ½ cups cooked // adjust amount if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered) while you make the salad. The quinoa will get even fluffier as it sits!
  • Meanwhile, to a medium mixing bowl, add drained and rinsed white beans, parsley, lemon juice, olive oil, onion, garlic, salt (starting with the lesser amount), black pepper, and red pepper flakes. Stir to combine and let sit for 15-20 minutes to allow the white beans to marinate and soak up the flavors.
  • Add the cooked quinoa to the marinated white beans and stir to combine. Taste and adjust as needed, adding more lemon juice for brightness, parsley for herbiness, or salt to taste. We added a little more of each.
  • Leftover salad keeps well in the refrigerator for up to 2-3 days. Serve chilled or at room temperature. Not freezer friendly.

Notes

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Blackberry Balsamic Salad

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Blackberry Balsamic Salad

Ingredients

  • 5 ounces baby arugula (or spinach)

  • 1/4 cup thinly sliced red onion

  • 1–2 cups fresh blackberries

  • 1/3 cup crumbled goat cheese (optional)

  • 1/4–1/2 cup toasted slivered almonds (or sub maple pecans)

  • 1/4 cup basil leaves- torn ( purple basil is pretty here!)

  • optional: 1 tablespoon fresh chive or onion blossoms

  • Balsamic Vinaigrette

  • 3 tablespoons olive oil

  • 2 1/2 tablespoons balsamic vinegar

  • 2 teaspoons maple syrup (or honey)

  • 1/2 tsp salt

  • 1/2 tsp pepper

Directions

  • Make the dressing- whisk all ingredients in a small bowl.
  • In a large bowl, place arugula, basil and onions. Toss with just enough dressing to lightly coat ( you may not need all). Feel free to add the remaining ingredients and toss or plate individual portions.
  • If plating: place the dressed greens onto plates. Top with blackberries, goat cheese, a few basil leaves, almonds and blossoms.
  • Add a drizzle of balsamic glaze– optional.
  • Serve immediately!
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Rainbow Curried Chicken Sandwich

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Rainbow Curried Chicken Sandwich

Ingredients

  • For the chicken salad

  • 12 ounces shredded chicken

  • 3 tablespoons mayonnaise

  • 2 teaspoons yellow curry powder

  • 2 teaspoons fresh lemon juice

  • 1 1/2 teaspoons Dijon mustard

  • 1/4 teaspoon fine salt, plus more to taste

  • For the sandwiches

  • 8 slices hearty whole-grain bread

  • 8 slices beefsteak tomatoes (from 2 large tomatoes)

  • 2 cups coarsely grated carrot (3 to 4 medium)

  • 1 large avocado, halved, pitted, peeled and sliced

  • 1 cup green sprouts (any type; may also use lettuce or spinach leaves)

  • 1 cup thinly sliced purple cabbage

Directions

  • Make the chicken salad: Either use leftover roast chicken or…?
  • Transfer the chicken to a medium bowl and shred it with your hands or two forks. Add the mayonnaise, curry powder, lemon juice, mustard and salt and stir to combine. You should have about 1 3/4 cups.
  • Assemble the sandwiches: For each sandwich, place one slice of bread on each of four plates. To each sandwich, add 2 tomato slices, then 1/2 cup of the carrot, a scant 1/2 cup of the chicken salad, a quarter of the avocado slices, 1/4 cup of the sprouts or lettuce, and 1/4 cup of the cabbage. Top with the remaining slices of the bread, and serve.
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Egg Roll Bowls

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Egg Roll Bowls

Ingredients

  • 1 tbsp. vegetable oil

  • 1 clove garlic, minced

  • 1 tbsp. minced fresh ginger

  • 1 lb. ground pork (I used ground chicken)

  • 1 tbsp. toasted sesame oil

  • 1/2 onion, thinly sliced

  • 1 c. shredded carrot

  • 1/4 green cabbage, thinly sliced

  • 1/4 c. low-sodium soy sauce

  • 1 tbsp. sriracha

  • Kosher salt

  • 1 green onion, thinly sliced

  • 1 tbsp. toasted sesame seeds

Directions

  • In a large skillet over medium heat, heat vegetable oil. Add garlic and ginger and cook until fragrant, 1 minute.
  • Add pork and cook, stirring occasionally, until meat is golden in parts and cooked through, 8 to 10 minutes, breaking meat into small pieces with spoon or spatula.
  • Push pork to the side and add sesame oil. Add onion, carrot, and cabbage. Stir to combine with meat and add soy sauce and sriracha. Cook until cabbage is tender, 5 to 8 minutes. Season to taste with salt.
  • Transfer mixture to a serving dish and garnish with scallions and sesame seeds.