SPICY MEATBALLS IN COCONUT MISO BROTH

Meatballs:

1 lb spicy pork sausage

1 lb ground turkey

1 yellow onion- finely minced

3 garlic cloves- minced

2 inches ginger- grated 

1 egg

1/2 c bread crumbs

3 green onions- finely chopped

2 tbsp fresh mint-finely chopped

2 tbsp cilantro- finely chopped 

1 fresno chili- finely minced 

1 tsp fish sauce 

Salt & pepper to taste 

Coconut Miso Broth:

1 shallot- finely minced

2 garlic cloves- minced 

1 tbsp ginger- grated 

2 tbsp white miso paste 

4 stocks sliced & bruised lemon grass

½ c chicken stock

1 tbsp fish sauce 

1 tbsp brown sugar 

1 can full fat coconut milk 

1 tsp red pepper flakes (adjust for your spice preference)

Garnish:

Sliced green onion 

Zest of 1 lime 

Chili oil 

*Serve over rice. 

Steps for Cooking Meatballs and Coconut Miso Broth

For the Meatballs:

1. Sauté Aromatics for the Meatballs:

• Heat a small skillet over medium heat with a drizzle of oil. Sauté the finely minced yellow onion, minced garlic, and grated ginger until softened and fragrant (about 3-4 minutes).

• Remove from heat and allow the mixture to cool slightly. Once cooled, finely chop the mixture again until it forms a rough paste.

2. Prep the Meatball Mixture:

• In a large mixing bowl, combine the pork sausage, ground turkey, sautéed onion-garlic-ginger paste, egg, bread crumbs, green onions, mint, cilantro, fresno chili, fish sauce, salt, and pepper.

3. Mix the Meatball Mixture:

• Use your hands or a spatula to gently combine the ingredients until just mixed. Avoid overmixing to keep the meatballs tender.

4. Shape the Meatballs:

• Form the mixture into evenly-sized meatballs, about 1½ inches in diameter. Set them on a plate or baking sheet.

5. Cook the Meatballs:

• Heat a large skillet or frying pan over medium heat with a drizzle of oil. Add the meatballs in batches to avoid overcrowding. Sear them until golden brown on all sides (about 2-3 minutes per side). They don’t need to cook through fully at this stage. Remove and set aside.

For the Coconut Miso Broth:

1. Sauté Aromatics:

• In the same pan, add a bit more oil if needed. Sauté the minced shallot, garlic, and grated ginger over medium heat until fragrant (1-2 minutes).

2. Add Miso Paste and Lemongrass:

• Stir in the miso paste and bruised lemongrass stalks, cooking for 1 minute to release their flavors.

3. Deglaze and Build the Broth:

• Pour in the chicken stock, fish sauce, and brown sugar. Stir to dissolve the sugar and scrape any browned bits from the pan for extra flavor.

4. Simmer with Coconut Milk:

• Reduce the heat to low and add the coconut milk. Stir to combine, then sprinkle in the red pepper flakes. Simmer gently for 10-15 minutes to let the flavors meld.

5. Return Meatballs to the Broth:

• Add the seared meatballs to the broth. Cover and simmer for 10-12 minutes until the meatballs are fully cooked through.

Garnish and Serve:

1. Prepare the Rice:

• Serve the meatballs and broth over cooked rice in individual bowls.

2. Garnish:

• Top with sliced green onions, lime zest, and a drizzle of chili oil for added flavor and heat.

CHICKEN SATAY

Ingredients:

For chicken

• 1 pound chicken (thighs or breast) cut into 1 inch cubes

• 1/2 cup coconut milk

• 2 tbsp soy sauce

• 3 tsp yellow curry powder

• 2 tsp turmeric

• 3 garlic cloves- minced

• 1 tbsp fresh ginger- grated

• 1 tbsp brown sugar

• 1 tbsp fish sauce

For peanut sauce

• 3 tbsp creamy peanut butter

• 1 tbsp soy sauce

• 2 tbsp coconut milk

• 1 tbsp fresh lime juice

• 2 tsp brown sugar

• 2 tsp chili garlic sauce

Instructions:

1. Cut chicken into 1 inch cubes and set aside.

2. in a large mixing bowl, add coconut milk, soy sauce, yellow curry powder, turmeric, minced garlic, grated ginger, brown sugar and fish sauce. Mix together and add in the chicken cubes. Make sure to mix well and cover all the chicken peices with the sauce. Cover and place in the REFRIGERATOR to marinate for at least 2 hours, ideally overnight.

3. When ready to cook, take the marinated chicken out of the REFRIGERATOR and set out to bring close to room temperature.

4. Heat grill, pan or preheat oven to 400 degrees F.

5. Meanwhile, in a medium mixing bowl add peanut butter, soy sauce, coconut milk, lime juice, brown sugar and chili garlic sauce. Mix well to combine and set aside.

6. Once cooking device is hot, cook the chicken until tender and golden brown (times will vary depending on cooking method).

7. Serve with peanut sauce, cilantro and freshly cut lime wedges.

HEIRLOOM TOMATO GALETTE

Ingredients:

For dough

• 2 cups flour + more for dusting

• 1.5 cups cold unsalted butter - cut into cubes

• 2 tsp salt

• 1 tbsp apple cider vinegar

• 1/3 c ice water

For the Galette

• 4 heirloom tomatoes - variety of colors- sliced 1/4 inch thick

• 1/3 cup sungold tomatoes- sliced

• 2 tbsp tomato paste

• 3 garlic cloves- chopped

• 2 tbsp goat cheese

• 1/4 cup fresh basil leaves

• 1 egg-beaten for egg wash

• 2 tbsp parmesan cheese

• 1/2 cup stracciatella cheese

• 3 tbsp chives

• 1 tbsp edibable flowers

• pinch of flakey salt

Instructions:

1. Place flour and butter into the food processor.Pluse a few times to break up the butter.Transfer to a large bowl, add apple cider vinegar and 1/3 cup ice water. mix to incorporate and add ADDITIONAL ice water if necessary.

2. Dust a clean counter with a little flour, kneed the dough until combine. Wrap in plastic wrap and place in the fridge for 2hours to chill.

3. Meanwhile, slice all the tomatoes, season with salt and place onto a paper towel. Allow to rest for a while, the salt will pull excess liquid from the tomatoes.

4. After 2 hours, roll out the chiled dough. spread tomato paste, chopped garlic, goat cheese and fresh basil.

5. Preheat oven to 400 degrees f.

6. With a clean dry paper towel dab the tomatoes to absorb all the excess liquid. Then begin to layer the tomatoes. Fold up the sides, brush an egg wash over the corners and spread parmesan cheese.

7. place in the oven and cook for 45 minutes-until tomatoes are jammy and crust is golden brown.

8. Take out of the oven, drizzle with olive oil, top with stracciatella, chopped chives, EDITABLE flowers and flakey salt.

9. Allow to rest and cool before cutting and serving.

SPRING PESTO PASTA

8 servings

Prep time: 20 minutes

Cook time: 20 minutes

INGREDIENTs:

• 10 oz english peas

• 4 oz pancetta

• 1 c fresh basil leaves

• 3 Garlic scapes - 2 garlic cloves will work if you do not have scapes

• 1 c pea tendrill leaves

• 2 tbsp parmesan cheese

• 1/3 c We are brightland olive oil

• 1/2 lemon- juiced

• 2 tbsp butter

• 1 tsp honey

• pinch of salt & pepper

• 1/3 c pine nuts

• 1 package pasta- cooked to package directions

• 2 tbsp pasta water

• additional 2 tbsp parmesan cheese- grated

1. Boil water, add english peas, cook for 3 minutes, strain and set aside.

2. heat cast iron to medium/high heat. Add pancetta, cook for 5 minutes, stir often until golden brown and crispy.

3. Fill large pot half way with water, bring water to a boil, add pasta and cook to package directions. save 1/3 c of pasta water.

4. Meanwhile, in a food processor add basil, garlic scapes, pea tendril leaves, parmesan cheese, olive oil, lemon juice, butter, honey, salt, pepper and pine nuts. Blend until semi smooth- set aside.

5. Once pasta is cooked, strain and place back into pot. Mix in pesto sauce, stir, then add the cooked pancetta and english peas. Stir to combine, add more parmesan and enjoy!

SALMON TACOS WITH SPICY MANGO SLAW

Serving Size: 6 tacos

Prep Time: 25 Minutes

Cook Time: 5 minutes

ingredients:

For Salmon

• 1 lb salmon- cut into 1.5 inch cubes

• 2 tsp olive oil

• chef palm magic seasoning blend

• 1/2 lime- squeezed

For Spicy mango slaw

• 1 cup green cabbage- thinly sliced

• 1/6 red onion- thinly sliced

• 1 yellow mango- cut into small cubes

• 1 husk of corn- grilled & cut off the cobb

• 2 tsp jalapeño- finly diced

• 1 tbsp cilanto- chopped

• 1/8 tsp salt

• 1 lime- zest & juice

For crema

• 1 cup full fat greek yogurt

• 1 tbsp tapatio

• 1 lime- juiced

• 1 garlic clove- minced

• 1/8 tsp salt

6 Tortillas- flour or corn- whichever you prefer

Garnish with sliced radish and jalapeños

1. Preheat oven to 350 degrees F.

2. Cut salmon into cubes. Mix with olive oil, seasoning and lime juice. Place onto a parchment lined baking sheet. Set aside while you prepare the other ingredients.

3. Slice the green cabbage, red onion, yellow mango, corn, jalapeño and cilantro and place into a bowl. Add the salt, lime zest, juice and mix together until well combined- Set aside.

4. In a seperate bowl, add the full fat greek yogurt, tapatilo, lime juice, minced garlic cloved and salt, mix until well combined.

5. Place the salmon into the oven and cook for 5 minutes (more if you prefer the salmon to be more cooked. since the peices are small, the salmon will cook fast).

6. While the salmon cooks, heat the tortillas over an open flam on the stove or in a pan. Assemble the tacos by spreading 1 tbsp of crema over the tortilla, add 3 to 4 peices of salmon, use a fork to break up the fish cubes and top with the spicy mango slaw.

7. Enjoy with a fresh squeeze of lime.

THAI CHICKEN AND VEGGIE SOUP

Prep time: 20 minutes

cook time: 1 hour

1 tbsp coconut oil

1 sweet potato- ½ inch cubes

3 carrots - sliced into rounds

1 leek - sliced 

2 tbsp ginger- freshly grated

1 tbsp garlic- thinly sliced

1 fresno chili pepper 

2 tbsp red curry paste

2 tsp curry powder

1 tsp garam masala seasoning

1 tsp cayenne pepper 

1 tbsp brown sugar 

½ tsp salt

1 15 oz. can chopped tomatoes 

2  15 oz. cans coconut milk

1 32 oz. carton chicken stock 

3 tbsp fish sauce

2 limes- grated and juiced 

1 eggplant - cut into 1 inch cubes

1 c shitake mushrooms- sliced 

1 head napa cabbage- ½ inch slices 

1 rotisserie chicken - pulled into bite size pieces 

1 tbsp chili oil 

1. Heat oven to 400 degrees F. Slice the eggplant into 2 pieces (length wise), salt heavily and set aside (you will be whipping off the salt later- just want the eggplant to sweat out the liquids).

2. Heat a large cast iron pot to medium/high heat. Add coconut oil, once melted add sweet potato, carrots and leeks. Cook for 2 mins then add ginger, garlic, fresno chili pepper, red curry paste, garam masala, cayenne, brown sugar and salt. Mix well to combine and cook for another 2 minutes. Add in the can of chopped tomatoes, stir and cook until simmering. Add coconut milk, chicken stock, fish sauce, lime zest and juice, mix well and allow to heat. 

3. Meanwhile, wipe off the salt and water from the eggplants and cut into 1 inch cubes. Toss with 1 tbsp coconut oil and a pinch of salt. Place onto a baking tray and put into the oven for 10 minutes. Once browned and crispy, take out and place into the soup. 

4. Add the sliced mushrooms, cabbage and deboned rotisserie chicken to the soup. Bring to a simmer, stir in chili oil and allow to cook on low for 20 minutes before serving. 

5. When ready to serve, top with fresh herbs, labneh, sliced chilis and lime wedges.

CLAM PASTA

Lemon Garlic Butter Clam Pasta with Fresh Herbs

• 3 oz pancetta 

• 1 tbsp olive oil

• 2 tbsp shallot- minced 

• 3 garlic cloves- minced

• Pinch of red pepper flakes 

• ⅓ cup white wine

• ⅔ cup veggie stock

• 1 lb clams

• 1 tsp cornstarch 

• 2 tbsp butter 

• 1 tbsp lemon juice 

• 2 tsp fresh parsley- finely chopped

• 2 tsp fresh chives- finely chopped  

• Fresh cracked pepper

• 1 package fresh spaghetti (cooked to package directions)

1. Rinse clams in cold water and set aside.

2. Heat pot to medium/high heat. Add the pancetta and cook for 5 minutes- stirring occasionally- once cooked, set aside.

3. Drizzle 1 tbsp olive oil into the heated pot, add minced shallot and garlic- cook for 2 minutes, until fragrant. Add red pepper flakes, white wine and veggie stock. Bring to a simmer, add rinsed clams, cover and cook for 5 mins (until clam shells open).

4. Once cooked, take clams out of the sauce. Deshell half the clams and give them a rough chop, keep the others in the shell and set all aside.

5. Simmer sauce uncovered for 5 minutes, add 1 tsp cornstarch and whisk well to combine.

6. Add in butter, once melted lemon juice, finely chopped parsley, chives and fresh cracked pepper. Pour in the roughly chopped clams, cooked pancetta and al dente spaghetti. Mix to incorporate, serve with shelled clams nestled into the pasta. 

COCONUT CURRY THAI TURKEY MEATBALLS

INGREDIENTS FOR COCONUT CURRY:

• 1 tbsp olive oil

• 1/2 medium white onion- chopped

• 3 cloves garlic- minced

• 1 tbsp ginger- minced

• 3 tbsp red curry paste

• 1 tbsp brown sugar

• 1 tbsp grand masala seasoning

• 1 (28 ounce) can chopped tomatoes

• 1 (13.5 ounce) can unsweetened coconut cream

• 1 tsp red pepper flakes

• 2 tbsp fish sauce

  DIRECTIONS:

• Heat large sauce pan and drizzle with olive oil. Add onion; cook for 3 minutes until fragrant and translucent.

• Add minced garlic, minced ginger, curry paste, brown sugar and grand masala seasoning to pan. Mix thoroughly and allow to cook for 30 seconds.

• Add the can of chopped tomatoes, coconut milk, red pepper flakes and fish sauce to the pan. Bring to a simmer; cook for 30 minutes.

• After 30 minutes, transfer to a food processor and blend until smooth.

INGREDIENTS FOR MEAT BALLS:

• 1 tsp olive oil

• 1/2 medium white onion- finely chopped

• 3 cloves garlic- minced

• 1 tbsp ginger- minced

• 2 tsp fresno pepper- minced

• 1 lb ground turkey

• 1/3 c panko bread crumbs

• 1 tbsp cilantro- chopped

• 2 tbsp green onion- chopped

• 1 egg

• pinch of salt and pepper

• 1 tbsp butter

OTHER INGREDIENTS:

• 2 c white rice

• handful of fresh herbs; green onion, cilantro, etc.

1. Heat sauté pan to medium high heat, add 1 tsp olive oil and the finely chopped white onion. Sauté for 3-5 minutes until fragrant and translucent, stir often.

2. Meanwhile finely mince garlic cloves, ginger root and fresno chili into a large mixing bowl. Once the onions are done cooking add to the bowl and mix to combine. Add the ground turkey, panko bread crumbs, chopped cilantro, green onion, egg salt and pepper. Mix well to combine and distribute all the flavors.

3. Roll meat mixture into balls the size of golf balls- set aside on a plate.

4. Heat a large sauté to medium/high heat. Add butter and allow to melt. Add the meat balls to the hot pan and cook for 30 seconds until browned. Turn to another side to continue cooking- repeat for all 5 sides. Pour tomato coconut sauce over all the meatballs, making sure each are completely covered. Cook for an additional 10 minutes, uncovered.

5. Cook rice according to package directions.

6. Serve over steamed rice and garnish with fresh herbs.

VEGGIE BURGERS

Dinner: 6 servings 

Prep time: 35 minutes 

Cook time: 10 minutes 
 

Ingredients: 

• 1 cup sweet potato  

• 2 cans black beans - drained, rinsed and patted dry 

• 3 tbsp olive oil 

• 1 cup yellow peppers - finely diced 

• 1 cup yellow onion - finely diced  

• 1 tbsp garlic - minced 

• 1 tbsp fresno chili - minced 

• 1 tsp chili powder 

• 1 tsp ground cumin 

• ¼ tsp smoked paprika 

• ¼ tsp garlic powder 

• 1 cup panko breadcrumbs  

• 2 large eggs 

• 1 tbsp worcestershire sauce  

• ⅛ tsp of both salt & pepper  

Method: 

1. Preheat the oven to 350 degrees F.  

1. Peel the sweet potato and cut into ¼ inch cubes. Toss with 1 tbsp olive oil, a pinch of both salt and pepper and place onto a lined baking sheet.  

1. Open and drain the two cans of black beans. Rinse well and lay onto a paper towel for the water to absorb and pat dry. Place onto a lined baking sheet. Once the oven is heated, put both the baking sheets of sweet potatoes and black beans into the oven. After 15 minutes take the black beans out of the oven. Turn the heat to 425 degrees F and cook the sweet potatoes for another 5 minutes, until tender. Set aside to cool. 

1. Heat a cast iron to medium/high heat. Add 1 tbsp olive oil and the finely diced pepper and onion, cook for 3 minutes. Meanwhile, mince the garlic then add into the pepper and onion mixture. Cook for another 2 minutes. Take off the heat and blot any excess liquid or oil, set aside to cool.  

1. Place all ingredients into a food processor: roasted sweet potato, black beans, sautéed peppers, onion, garlic, minced fresno chili, chili powder, ground cumin, smoked paprika, garlic powder, panko bread crumbs, 2 large eggs, worcestershire sauce, salt and pepper. Pulse for about 15 seconds until the ingredients are blended up a bit.  

1. With fresh washed hands, take about ½ cup of the mixture, roll and flatten into a patty. Repeat until you have made 6 patties.  

1. When ready to cook, heat a large pan to medium/high heat. Drizzle with 1 tbsp olive oil, once hot add the patties and allow to cook for 3 minutes then flip and cook for another 3-5 minutes (you may have to do this in two sessions- do not overcrowd the pan). The patties will be ready once browned and firm to the touch.  

1. Garnish with all your favorite burger fixings and enjoy! 

MUSHROOM PASTA

Dinner: 3 servings 

Ingredients: 

• 2 tbsp olive oil 

• 3 tbsp butter 

• 2 tbsp fresh thyme 

• 1 large shallot - minced 

• 2 large garlic cloves - thinly sliced  

• 1 tbsp dijon mustard 

• 3 cups of wild mushrooms - bite size pieces (I used cinnamon caps & bunashimeji)  

• Pinch of both salt and pepper 

• ½ cup stock (beef, chicken or veggies, I used chicken stock) 

• 2 tsp brown sugar  

• 3 tbsp heavy cream  

• 2 tbsp fresh grated parmesan cheese + extra for serving 

• ⅓ of a container of dry Long Fusilli pasta  

Method:  

1. Heat a large pot with hot water and bring to a boil. 

1. Heat cast iron to medium/high heat. Add olive oil, butter and fresh time. Once melted and mixed together add minced shallot and sliced garlic cloves. Cook for 2-3 minutes until transparent and fragrant.  

1. Add the mushrooms, a pinch of both salt and pepper -leave alone in the pan for 3 minutes without touching (you want them to sear and brown). After 3 minutes add in dijon mustard and mix around to evenly coat. 

1. Pour in the stock and brown sugar, mix and allow everything to simmer for about 8-10 minutes.  

1. Meanwhile, add dry pasta to the boiling water and cook according to package directions (take out when al dente- pasta will continue to cook when added to the mushroom sauce).  

1. Once the liquid has cooked down and thickened up, turn the heat to low, add in the heavy cream and fresh grated parmesan cheese.  

1. Once pasta is al dente, drain (reserve ½ a cup of pasta water). 

1. Place al dente pasta into the mushroom sauce and mix well to combine. If pasta sauce is too thick, add 1 tbsp of reserved pasta water at a time to thin out.  

1. Garnish with fresh thyme and grated parmesan cheese. 

1. Enjoy! 

VEGAN CRAB CAKE (LIONS MANE MUSHROOM)

5-6 “Crab Cake” Patties

INGREDIENTS:

• 8 oz Lions Mane mushroom- shredded

• 3/4 c Saltines- crushed

• 1 egg (or flax egg)

• 1/4 c sweet onion- finely chopped

• 1 tbsp mayonnaise (or vegan mayonnaise)

• 1 tsp Worcestershire sauce

• 1 tsp dijon mustard

• 1 tsp grain mustard

• 1 tsp capers- chopped

• 1 tbsp parsley- finely chopped

• 1 tbsp dill- finely chopped

• 1 tsp old bay seasoning

• pinch of both salt and pepper

• 2 tbsp extra virgin olive oil

• 1 tbsp butter

Dipping Sauce:

• 2 tbsp mayonnaise (or vegan mayonnaise)

• 2 tbsp plain yogurt (or vegan alternative)

• 1 tbsp capers- finely chopped

• 1 tsp caper juice

• 1 tbsp fresh dill- finely chopped

• 1 tbsp lemon juice

• pinch of both salt & pepper

*Place all the ingredients into a bowl and mix to combine- set aside until ready to eat with the “crab cakes”

Method:

1. Pull apart the Lions Mane mushroom into tiny pieces that resemble crab. Crush Saltines into crumbs. Put the shredded Lions Mane and crushed Saltines into a bowl and set aside.

2. In a separate bowl crack the egg (or use flax egg) , add the finely chopped sweet onion, mayonnaise (or vegan mayonnaise), Worcestershire sauce, dijon & grain mustard, chopped capers, chopped parsley & dill, salt & pepper. Mix well to combine.

3. Pour the liquid mixture over the shredded mushrooms and crushed Saltines. Mix well to combine.

4. Form “crab cake patties” by taking 1/4 c of mixture and using your hands form into a disk about 1/2 inch thick. Repeat until all the “crab mixture” is formed into patties.

5. Heat a large pan to medium high heat. Add 2 tbsp olive oil. Once hot add the patties (make sure they have room between them- you may need to do this step in two batches). Cook for 1.5 minutes until golden brown. Flip, add 1 tbsp butter and cook for another 1.5 minutes.

6. Serve with dipping sauce and lemon wedges.

7. Enjoy!

WILD MUSHROOM PASTA

For 4 servings

INGREDIENTS:

• 1 tbsp butter

• 1 tbsp olive oil

• 1 yellow onion - diced

• 1 leek - chopped

• 3 garlic cloves - minced

• 1 tbsp yellow miso paste

• 1 tsp grain mustard

• 1 tsp dijon mustard

• 1 cup trumpet mushrooms - shredded

• 1 tbsp fresh tarragon - finely chopped

• 1 tbsp fresh parsley - finely chopped

• pinch of both salt & pepper

• 2 cups beef broth

• 1 cup brown shimeji mushrooms -pulled apart

• 1 c wood ear mushrooms

• 1 c oyster mushrooms - pulled apart

• 1/4 cup heavy cream

• 2 cups orchetti pasta

TOPPINGS:

• 1 tbsp panko crumbs

• 1 tbsp bread crumbs

• pinch of both salt and pepper

• Parmesan cheese - grated

• Fresh chives - finely chopped

DIRECTIONS:

1. In a large sauté pan over medium/high heat melt the butter, add the olive oil, diced onions and chopped leek. Sauté for 3 minutes until fragrant and translucent. Add in the minced garlic cloves, miso paste, mustards and shredded trumpet mushrooms. Mix together and allow all ingredients to heat up. Add in fresh tarragon, fresh parley, cracked pepper and beef broth. Mix to combine and bring to a simmer. Allow to simmer for 3 minutes then add all the other mushrooms. Stir and turn heat to medium/low, simmer sauce with mushrooms for 15 minutes. Lastly, add heavy cream to the sauce. Mix and take off the heat.

2. While sauce is lightly simmering, time to cook pasta. Cook pasta according to package directions. Before straining reserve 1 cup of the pasta water (this water you can add 1 tbsp at a time to the sauce, if you prefer a thinner sauce. Do this when tossing in the cooked pasta.)

3. While the pasta is cooking, in a small sauce pan add the panko, bread crumbs, salt and pepper. Stir consistently (you are wanting to toast the breadcrumbs- should take about 2 minutes.)

4. Once pasta is cooked and strained, add to the mushroom sauce. Divid amongst 4 plates, sprinkle with toasted bread crumbs, fresh grated parmesan cheese, chopped chives and fresh cracked pepper.

5. Enjoy!!

CHICKEN CURRY BUDDHA BOWL

Chicken Curry Buddha Bowl with Spicy Mango Salsa

Plated in a large shallow bowl this dish will feature Chicken Curry and Turmeric Rice. Paired with massaged kale, spicy mango jalapeño salsa, avocado, watermelon radish and garnished with fresh cilantro and lime. 

INGREDIENTS: Per single serving

• 1 box Deep Indian Kitchen Chicken Curry & Turmeric Rice

• ½ cup Mango Jalapeño Salsa - recipe below 

• 2 cups kale - roughly chopped

• 1 teaspoon lime juice 

• Pinch of salt 

• ½ avocado -sliced

• Watermelon radish -3 thin slices

• 1 tablespoon fresh cilantro

• 2 limes

DIRECTIONS:

1. Prepare the Mango Jalapeno Salsa - recipe listed below. Allow flavors to combine while preparing the other steps. 

2. Cook Deep Indian Kitchen Chicken Curry & Turmeric Rice according to package directions.

3. Meanwhile, rinse and pat dry the kale. Remove the center steam from the leaves. Roughly chop the kale and place into a medium bowl. Add the lime juice and pinch of salt to the kale. Using clean hands, massage the kale, lime juice and salt until the kale begins to break down and turn darker in color. Once the kale is soft, about 1 minute- set aside. 

4. Prepare the ganishes by slicing half an avocado, thinly slicing a watermelon radish, roughly chopping cilantro and cutting a lime wedge. 

5. Time to plate: using a large shallow bowl, dish the heated turmeric rice onto one half of the plate and the massaged kale to the other half. Add the Chicken Curry, Mango Jalapeno Salsa, sliced avocado, watermelon radishes, fresh cilantro and lime wedge to different sections of the plate to showcase all the different colors and textures. 

6. Enjoy immediately.

Mango Jalapeño Salsa: yields 3 cups 

2 cups mango - diced 

1 cup red pepper - diced 

1/2 cup red onion - finely diced

1 jalapeño - minced (seeded for less spice, non- seeded for full spice)

1/4 cup fresh cilantro - chopped

1/4 cup fresh lime juice

Pinch of both salt & pepper - to taste

Directions: 

1. In a large bowl combine the prepared mango, red pepper, red onion, jalapeño and cilantro. Pour the fresh lime juice and a pinch of both salt and pepper. 

2. Using a large spoon, mix everything together to combine the flavors - flavors will deepen once mixed together, so allow to sit for at least 10 minutes before serving. 

*Leftovers can be enjoyed with tortilla chips, tacos, white fish or on a salad and stored in the refrigerator for up to 3 days- but always best when enjoyed fresh.

POMODORO RIGATONI WITH BURRATA

For 4 servings:

Pomodoro Sauce:

2 12oz cans of San Marzano tomatoes 

3 tbsp olive oil

3 tsp salt

3 gloves garlic- grated

2 tsp sugar

1 tbsp fresh basil

1. In a large pot pour the canned tomatoes and their juice. Turn heat to high and bring to a boil. Once boiling reduce heat to low and allow to simmer. 

2. Add olive oil, salt, garlic cloves and sugar. Slimmer for about 20 mins until the sauce begins to sweeten, thicken slightly and has lost most of it’s acidity. 

3. Taste test and add more sugar or salt if needed. Add fresh basil leaves and cook for 2 more mins. 

4. Transfer the cooked tomatoes to a blender and blend for 30 seconds. If you like chunkier sauce, pour 3/4 tomatoes into the blender and reserver the remaining 1/4 to mix back into the blended sauce. 

5. Pour back into the pot and allow to simmer until ready to serve (this allows the sauce to thicken a bit and grow richer in flavor). 

OTHER INGREDIENTS:

1 bag Rigatoni pasta

1 c cherry tomatoes 

1 tbsp olive oil 

Pinch of salt 

1 ball of burrata 

1 tbsp fresh basil 

Fresh cracked pepper

1. Preheat oven to 400 degrees F. 

2. Fill big pot with water and bring to a boil. 

3. Once oven is hot- place tomatoes onto a baking sheet. Drizzle with olive oil and a pinch of salt. Place in oven and cook for 15 mins until juicy and blistered- take out of oven and set aside.  

4. Meanwhile, once water is boiling- add a large pinch of salt to the water and cook the Rigatoni as directed from the package (approx. 8-10 mins). 

5. Once al dente drain pasta and place back into the pot.

6. Pour sauce over the cooked pasta, mix and plate. Add blistered tomatoes, fresh burrata, fresh basil, a drizzle of olive oil and fresh cracked pepper over the top. 

7. Enjoy!

CARBONARA WITH CRISPY BACON AND ASPARAGUS

INGREDIENTS:

1/2 a package of bucatini 

2 whole eggs

6 egg yokes (2 for garnish)

1 c freshly grated Parmesan cheese

1/2 tsp black pepper

5 pieces bacon- chopped into small pieces 

1/2 bunch asparagus 

Salt as needed 

2 green onions 

-Wash and chop asparagus into 1/4 inch pieces. Slice bacon into 1/3 inch pieces.

-Heat cast iron, add bacon and cook until browned and crispy- set aside on paper towel. Add chopped asparagus to bacon fat and cook for 2 mins until vibrant and tender- set aside.

-Fill pan with water and bring to a boil. Salt, stir and add bucatini. Cook for about 7 mins until al dente. 

-Meanwhile, in a medium bowl crack and divide eggs. Mix well and season with salt and pepper. Grate Parmesan cheese into the eggs and mix again. 

-Once pasta is cooked- reserve 1 c of pasta water before draining pasta. 

-Place pasta in cast iron and add 1/2 of hot pasta water back to pasta. Add the remaining 1/2 pasta water slowly to the egg and cheese mixture. Add slowly while stirring fast and consistently. 

-Once mixed, add to the pasta in the cast iron. Stir consistently until sauce thickens. Add in cooked bacon and asparagus. 

-Plate and add egg yokes to the top as well as fresh Parmesan, pepper and red pepper flakes.

CHICKEN POZOLE VERDE SOUP

Tangy rich broth loaded with shredded chicken, soft hominy, crispy tortilla chips and chunks of creamy avocado, does it get any better than this? Not in my opinion. This soup warms the soul and leaves you feeling satisfied and energized!

For 6 to 8 servings

Recipe adopted from Anya Von Bremzen

INGREDIENTS:

• 7 c low sodium chicken stock

• 2 c water

• 4 chicken breasts (bone in, skin on)

• 1 pound tomatillos, husked and halved

• 1 yellow onion, quartered

• 2 poblano chiles- cored, seeded and quartered

• 2 jalapeños. seeded and quartered

• 4 large garlic cloves, smashed

• 1/2 c chopped cilantro

• 1 tbsp oregano leaves

• salt & pepper

• 1 tbsp vegetable oil

• Three 15- ounce cans of hominy, drained

For Topping:

• Sliced radishes, chopped onion, diced avocado, soup cream, cilantro, tortilla chips and lime wedges for serving.

1. In a large, enameled cast-iron casserole, bring the chicken stock and water to a boil. Add the chicken breasts, skin side down, cover and simmer over very low heat until they're tender and cooked through, about 25 minutes. Transfer the chicken breasts to a plate and shred the meat; discard the bones and skin. Skim any fat from the cooking liquid and reserve.

2. In a blender, combine the halved tomatillos with the quartered onion, poblanos and jalapeños, smashed garlic, chopped cilantro and oregano. Pulse until coarsely chopped, scraping down the side. With the machine on, add 1 cup of the cooking liquid and puree until smooth. Season the tomatillo puree with salt and pepper.

3. In a large deep skillet, heat the vegetable oil until shimmering. Add the tomatillo puree and cook over moderate heat, stirring occasionally, until the sauce turns a deep green, about 12 minutes.

4. Pour the green sauce into the cooking liquid in the casserole. Add the hominy and bring to a simmer over moderate heat. Add the shredded chicken to the stew, season with salt and pepper and cook just until heated through. Serve the pozole in deep bowls, passing the lettuce, radishes, onion, avocado, sour cream, tortilla chips and lime wedges at the table.

PORK BROTH & VEGGIE SOUP WITH PANCETTA, SWEET POTATOES, WHITE BEANS AND KALE

Nothing beats walking into a home that is flooded with the aromas of hot soup on a crisp fall day. This soup warms the soul and satisfies cravings while still being healthy and super nutritious. Slow simmering the pork bones gives this soup depths of flavor and is loaded with vitamins. The different textures from the veggies make this soup complex and colorful. Make this soup and you’ll be sure to please everyone who tries it!

For 8 servings

INGREDIENTS:

• 1/2 lb pancetta

• 1 tbsp olive oil

• 3 large carrots

• 2 stocks of celery

• 1 large yellow onion

• 1 medium sweet potato

• 4 cloves garlic

• 2 bay leaves

• 5 sprigs fresh thyme

• 4 sprigs fresh oregano

• 1 tsp red pepper flakes

• 2 tsp salt

• 1 tsp fresh cracked pepper

• 3 lb ham hawk or pork bones

• 10 c water

• 4 c low sodium chicken stock

• 1 can white beans

• 1 large bunch of Dino kale

• 2 tbsp apple cider vinegar

• 2 tbsp hot sauce

• 1 tsp low sodium soy sauce

For toppings:

• Fresh grated Parmesan cheese

• Bacon crumbles

1. Heat a large pot to high heat. Add the pancetta and cook until browned and crispy. With a slotted spoon take out the pancetta and set aside.

2. Skin the carrots and sweet potato. Chop the onion, celery, carrots and sweet potato into small bite size pieces.

3. Add the onions, carrots and celery to the hot pot with the pancetta fat. Add olive oil, salt, pepper and red pepper flakes. Cook on high for 5 mins until onions are translucent and veggies are fragrant.

4. Add the bay leaves and minced garlic cloves. Cook for another minute.

5. Add the sweet potatoes, pork bones, water and chicken stock. Bring to a boil. Cover and lower to a simmer. Cook for 40 mins- stir occasionally.

6. Meanwhile, rinse white beans and kale. De-stem the kale and slice into 1/2 inch thick pieces.

7. After 40 mins, take out the pork bones to debone any meat.

8. Mix in apple cider vinegar, hot sauce and soy sauce.

9. Add in the white beans, sliced kale, deboned pork and cooked pancetta.

10. Allow to simmer for another 5 mins.

11. Serve hot with fresh grated parmesan cheese, fresh cracked pepper and warm bacon crumbles.

CHICKEN PICCATA

For 2 servings:

INGREDIENTS:

• 2 chicken breast fillets

• 1 tbsp olive oil

• 1 large lemon

• 1/2 small red onion

• 1 garlic clove

• 1 tsp dijon mustard

• 1 tsp whole grain mustard

• 1/4 c white wine

• 1 tbsp butter

• 1/2 tbsp capers

• pinch salt & pepper

• 1 tsp fresh parsley

1. Wash and pat dry chicken breast fillets. Season with salt and pepper.

2. Heat cast iron skillet to high heat. Drizzle with 1/2 tbsp olive oil. Once hot add seasoned chicken breast fillets. Cook on high heat for 3 mins then flip to the other side and cook for another 3-5 mins (depending on thickness of fillets).

3. Once chicken is cooked through take out of skillet and place onto a plate while you make sauce.

4. To make sauce: drizzle remaining 1/2 tbsp olive oil, add finely chopped red onion, allow to cook for 1 min. Add minced garlic and cook for another 30 seconds. Add dijon and whole grain mustard, white wine, butter, capers. and a pinch of both salt and pepper. Mix and allow sauce to simmer for 3-4 mins until sauce begins to thicken.

5. Add cooked chicken back into skillet and spoon sauce over the top. Add fresh chopped parsley.

6. Enjoy immediately.

ROASTED CHICKEN & FRESH VEGGIE SALAD WITH CHIMICHURRI

Recipe inspiration from What's Gaby Cooking blog.

For 2 servings

INGREDIENTS:

• 2 bone-in chicken breasts

• 1 large avocado

• 2 tomatoes

• 2 ears of corn

• 4 radishes

• 2 tbsp olive oil

• 1 tbsp seasoning salt

• 1 tsp fresh cracked pepper

• 1/2 tbsp butter

1. Preheat oven to 375 degrees F.

2. Place chicken breasts in a baking dish, skin side up. Drizzle olive oil, sprinkle seasoning salt and fresh cracked pepper.

3. Once oven is heated, place chicken in the oven and cook for 1 hour.

4. Meanwhile, make chimichurri and prepare fresh veggie salad.

5. Fill large saucepan with water and bring to a boil.

6. Shuck corn and place into boiling water; allow to cook for 5 mins. Take out and set aside to cool.

7. Wash tomatoes and radishes. Cut tomatoes into wedges and radishes into thin slices.

8. Once corn is cooled enough to handle, rub a stick of butter over each ear to thoroughly coat.

9. Slice the kernels from the cob and set aside.

10. Cut avocado in half, slice into pieces in the shell and scoop out with a spoon.

11. Toss together the buttered corn, tomato wedges and radish slices; season with salt and pepper.

12. When chicken is cooked, place on a large serving plate. Pour tossed veggies onto the plate and lay avocado slices within the salad.

13. Drizzle chimichurri over everything and place extra chimichurri on the side.

INGREDIENTS FOR CHIMICHURRI:

• 1/4 c parsley

• 1-1/2 c fresh cilantro

• 1 tbsp fresh oregano

• 4 cloves of garlic

• 1 tbsp lemon juice

• 1/2 tsp red pepper flakes

• 1/4 tsp salt

• 1/4 c olive oil

1. Rinse to clean the parsley and cilantro.

2. In a food processor place the parsley, cilantro, oregano, peeled garlic cloves, lemon juice, red pepper flakes, salt and olive oil.

3. Blend for about 3 minutes until ingredients are well combined.

SAUTÉED LEMON GARLIC SHRIMP WITH CHIMICHURRI

INGREDIENTS FOR CHIMICHURRI:

• 1/4 c parsley

• 1-1/2 c fresh cilantro

• 1 tbsp fresh oregano

• 4 cloves of garlic

• 1 tbsp lemon juice

• 1/2 tsp red pepper flakes

• 1/4 tsp salt

• 1/4 c olive oil

1. Rinse parsley and cilantro to clean.

2. In a food processor place the parsley, cilantro, oregano, peeled garlic cloves, lemon juice, red pepper flake, salt and olive oil.

3. Blend for about 3 minutes for the ingredients to combine.

INGREDIENTS FOR SHRIMP:

• 1 lb shrimp

• 2 tbsp butter

• 1 tbsp olive oil

• 2 garlic cloves, minced

• 1 small lemon, juiced

• salt and pepper

1. Devein and wash shrimp; set onto a paper towel to absorb water.

2. Season with salt and pepper.

3. Heat a large sauté pan to medium/high heat.

4. Add butter; once melted, add shrimp. Cook for 2 mins, until light pink. Flip shrimp to cook other side, add minced garlic, olive oil and lemon juice; cook for another 2 mins. Take shrimp out of pan and plate. Continue to cook butter, garlic, lemon juice and olive oil for another minute.

5. Pour the sauce over the cooked shrimp. Squeeze fresh lemon and drizzle chimichurri sauce over the shrimp.

6. Enjoy!