Chicken Thighs with Mayonnaise and Chimichurri

YIELDS | 4 SERVINGS

PREP TIME | 15 MINS

COOK TIME | 25 MINS

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If you’ve never used mayonnaise to marinate chicken or pork, you are in for a real treat. The mayo breaks down the fibers in the proteins and leaves it deliciously moist and succulent. Make your own chimichurri or buy store-bought though home made chimichurri is fresh, bright and worth the effort! This dish comes together in just minutes and will become one of your family’s favorite chicken dishes.

INGREDIENTS

* 4- 6oz Bone in and skin on chicken thighs
* 1/4 cup mayonnaise
* 1/2 cup or more homemade chimichurri. See chimichurri recipe here
* Kosher salt and fresh ground pepper

INSTRUCTIONS

1. Preheat oven to 475°F. Season chicken on both sides with salt and pepper.
2. Slather equal amounts of the mayonnaise on each side of the chicken and let marinate in the refrigerator for minimum of 60 minutes or more up to 24 hours.
3. Remove the marinated chicken from refrigerator and spread a teaspoon of the chimichurri on each side of the chicken.
4. Heat a medium sized oven proof pan or cast-iron skillet over medium high heat and add 2 tablespoons avocado or other high smoke point oil to the pan
5. Add the chicken skin side down. Cook the chicken for 8-10 minutes or until browned.Be sure to move the chicken around in the pan so it doesn’t stick.
6. Flip the chicken skin side up and pop in the preheated oven and cook for another 12-15 Minutes or until the chicken registers 165° with an instant read thermometer.
7. Remove from the oven and spoon some additional chimichurri sauce over the thighs. Serve with remaining chimichurri sauce.

NOTES

Use skinless, boneless thighs for a healthy version.

Irish Stout Stew

YIELDS | 6-8 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 90-120 MINS

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We are all a wee bit Irish ☘️ on Saint Paddy’s Day! Why not make it official with this Irish Stout Stew. I scoured The Internet for an authentic recipe. I found a couple that I liked, combined them, removed a few steps I felt were unnecessary and came up with this rich, velvety, veggie packed beef stew. One of my favorite things from looking at the recipes from Irish websites is how they use the word “substances ” instead of “ingredients”. Be sure to keep the root vegetables chunky! Who doesn’t love less chopping! I use the classic combination of carrots, celery and onion along with mushroom but you can sub in parsnips or any other favorite root vegetable.

INGREDIENTS

* 1 teaspoon dried rosemary
* 1/2 teaspoon floor black pepper
* 1 teaspoon dried thyme
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* 1 tablespoon garlic powder
* 1 tablespoon brown sugar
* 2 teaspoons kosher salt separated
* 3 tablespoons all-purpose flour separated
* 3 lbs. beef chuck roast. cut into cubes
* 3 tablespoons olive oil
* 1 large white onion chopped
* 4-5 cloves garlic peeled and minced
* 4 large celery stalks, coarsely chopped
* 3-4 large carrots peeled and coarsely chopped
* 8-10 oz. baby Bella mushrooms, halved
* 1-15oz. can Guinness or any other dark beer
* 1 cup beef broth separated
* 2 tablespoons Worcestershire sauce
* 2 tablespoons maple syrup
* 2 tablespoons tomato paste
* Several sprigs of fresh thyme, chopped
* 1 large sprig rosemary, stemmed and chopped
* Kosher salt and freshly ground pepper
* Noodles, mashed potatoes or crusty bread to serve with, optional

INSTRUCTIONS

1. Rinse, dry and cube the beef into 2” pieces or purchase pre-cut beef and put it into a bowl large enough to easily mix the ingredients.
2. In a small bowl, add the rosemary, pepper, thyme, onion powder, paprika, garlic powder, brown sugar, 1.5 teaspoons kosher salt, the flour and mix well.
3. Cover the beef, and let it sit in the refridgerator for 30 minutes and up to a couple of hours.
4. To a large dutch oven over medium-high heat, add the olive oil and brown the meat in batches, about 3-5 minutes on each side. Remove the meat from the pot and set aside.
5. Pour 1/2 cup of the broth into the pot and scrape up the brown bits from the bottom and sides of the pot.
6. Add the remaining olive oil to the pan, add the onion, sprinkle with 1/2 teaspoon of the salt and sauté the onion until translucent, add the garlic and cook for 1-2 more minutes.
7. Add the celery, carrots, and mushrooms to the pot and sauté until tender but still firm, about 5-7 minutes.
8. Add the remaining broth and the beer, the Worcestershire sauce, tomato paste, the maple syrup, add the remaining salt and mix well. Add the thyme and rosemary and mix.
9. Bring the stew to a boil and then turn the heat down to simmer and cook for about 11/2-2 hours. The stew will begin to thicken as it cooks.
10. Add any additional salt and pepper to taste and serve over noodles , with mashed potatoes or a loaf of crusty bread.

NOTES

Brown sugar can be substituted for the maple syrup if there is none available.

Roasted butternut squash with wild rice, cranberries, shallots and garlic

YIELDS | 4 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 45 MINS

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This recipe is a star as a side dish alongside our Thanksgiving turkey or alone as the main dish on Meatless Monday. It’s festive, beautiful and full of great flavor and nutrients.

INGREDIENTS

* 2 acorn squashes (1 1/2 pounds each), halved lengthwise, seeds removed
* 2 tablespoons butter
* 1 shallot, minced
* 2 garlic cloves, minced
* 1/2 teaspoon dried rubbed or 5 leaves, fresh chopped sage
* Kosher salt and ground pepper
* 1 box (6 ounces) wild-rice blend.
* 2 cups chicken or vegetable broth
* 1/2 cup dried cranberries
* 1/2 cup pecans or walnuts, chopped
* chopped parsley for garnish, optional

INSTRUCTIONS

1. Preheat oven to 450 degrees.
2. On a rimmed baking sheet, arrange squash cut side down; cover sheet tightly with aluminum foil. Roast until tender when pierced with the tip of a paring knife, about 40 minutes.

3. While the squash bakes, heat butter in a large pan over medium heat. Add shallot and sage and sauté for 2-3 minutes. Add the garlic, sprinkle with kosher salt and freshly ground pepper and sauce for a minute more.
4. Add rice (toss the little spice packet that came with the rice) and add 1 3/4 cups broth and bring to a boil, cover, and reduce heat to low and simmer, without lifting the lid, until tender, check after 20 minutes. If not tender yet, add additional broth if necessary, and simmer another 5 minutes or until rice is firm yet tender.
5. 
Turn the heat off, stir in the cranberries and chopped nuts and mix, add additional kosher salt and pepper to to taste.
6. Scoop even amounts of the rice mixture into each of the squash.
7. Sprinkle with chopped parsley, if using, and serve.

NOTES

Easy Vegetarian Egg Foo Young

YIELDS | 4 SERVINGS

PREP TIME | 5 MINS

COOK TIME | 15 MINS

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I’ve always loved Egg Foo Young ,aka a Chinese omlette, but was intimidated to make it at home until I found this veggie packed alternative at Health.com. I added more broccoli slaw because why not! This healthy alternative is not only easy to make, but it is incredibly delicious. Use store bought broccoli slaw to make life even easier. This dish is so scrumptious and oozing of umami, I bet you’ll find yourself making it for breakfast lunch and dinner!

INGREDIENTS

* 2 garlic bulbs, peeled and minced
* 1 tsp Ginger, fresh, about 1″piece
* 1/2 cup Scallions, from 3-4 scallions, chopped plus more for garnish
* 4 large eggs
* 4 tsp soy sauce, low-sodium
* 1 tsp black pepper
* 2 tbsp neutral tasting oil
* 1 Tbsp sesame oil
* 4 cups packaged broccoli slaw

INSTRUCTIONS

1. Heat the neutral oil in a large, nonstick pan over medium high heat.

2. Add the broccoli slaw and scallions and cook until tender but still crisp, about 4-5 minutes.

3. Add the garlic and ginger and stir for about one minute and until fragrant.

4. In a medium size bowl, beat the eggs, black pepper and half the soy with a fork or whisk until mixed thoroughly.

5. Pour the mixture over the broccoli slaw in the skillet pan. Be sure to tilt the pan to distribute the egg mixture evenly.

6. Reduce the heat to medium and cook until browned on the bottom about 3–4 minutes.

7. Loosen the egg foo young from the sides of the pan and using a large spatula, gently slide it onto a plate. Carefully flip the plate of egg foo yong back into the pan to cook the other side.

8. Slide the omelette onto a serving plate and sprinkle with the remaining soy sauce and sesame oil.

NOTES

Add red chili flake or jalapeño to spice it up and garnish with cilantro if that’s your thing.

Chicken, Greens and Peanut Butter Stew

YIELDS | 6 SERVINGS

PREP TIME | 20 MINS

COOK TIME | 30 MINS

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This filling stew is jam packed with flavor and with even more nutrients. It will fill you up on a cold winter’s night and freezes well to enjoy. But it is so good you probably won’t have extras.

INGREDIENTS

* 4-4 ounce chicken thighs or breasts, boneless skinless
* 4 cups chicken or vegetable broth
* 2 tablespoons of tomato paste
* 2 tablespoons neutral oil of choice
* 1 medium onion, chopped
* 3 medium carrots, diced
* 1 red or orange bell pepper, chopped
* 4 garlic cloves, minced
* 1 small jalapeño, seeded and diced, more to desired degree of heat
* 1/2 cup peanut butter of choice
* 1/2 teaspoon ground coriander 1/4 teaspoon ground cinnamon 1/2 teaspoon ground cumin
* 3 cups cubed, peeled or frozen chunks of butternut squash
* 3 cups, Kale, Swiss chard or other favorite leafy green, stemmed and chopped
* A few sprigs chopped cilantro or parsley for garnish, optional
* Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Season both sides of the chicken with salt and pepper.

2. Heat a large pot over medium high heat and add the oil.

3. When the oil is hot add the chicken to the pot and cook until browned on all sides about 4–5 minutes per side.

4. Move the chicken from the pot and set on to a plate.

5. Add the chopped bell pepper, onion and carrots and cook for about 4–5 minutes and until the onion is soft.

6. Add the ginger and garlic and cook for a minute more.

7. Whisk the tomato paste into the broth and then pour into the vegetable mixture, stir.

8. Add all of the remaining spices and the bay leaf and stir to incorporate. Add kosher salt and freshly ground pepper to taste.

9. Add the chicken and its juices, the greens and squash to the pot.

10. Reduce the heat to a simmer, cover and cook 15–20 minutes or until the vegetables are tender.

11. Uncover the pot, remove the bay leaf and cook for five more minutes and until the stew has thickened

12. Taste the stew and add any additional kosher salt or freshly ground pepper is needed.

13. Dish into individual serving bowls and sprinkle with cilantro or parsley, if using.

NOTES

Substitute any nut butter, add any favorite greens and play with the heat level.

Chickpeas, Spinach and Orzo Soup

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 15 MINS

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This vegetarian soup is the perfect pantry meal. A simple mirepoix mixed with other kitchen staples makes this soup perfect for a quick night dinner or weekend lunch. Substitute navy or Lima beans for the chickpeas and use any favorite green. Add precooked chicken if desired. Serve with a green salad and crusty bread.

INGREDIENTS

* 2 Tbsp olive oil
* 2 medium carrots, peeled,
* 2 Ribs celery, trimmed and diced
* 1 small onion, diced
* 1 tablespoon rosemary, minced
* 2 plump garlic cloves, minced
* Pinch red pepper flake or more to taste
* 4 cups vegetable or chicken broth
* 1 15 oz can chickpeas, drained and rinsed
* 4 cups baby spinach or other baby green such as Kale or chard
* 3/4 cups orzo, Gluten free or regular
* 1/4 cup Parmesan or pecorino plus more per serving
* Kosher salt and freshly ground pepper

INSTRUCTIONS

1. Add the olive oil to a medium to large pot over medium high heat. Add the carrots, onion and celery. Cook for 5–7 minutes or until tender.

2. Add the garlic, red pepper flake and rosemary, stir.

3. At the broth and bring to a boil. Add the chickpeas and orzo. Reduced to a simmer and cover. Simmer until the orzo is tender about 10 minutes.

4. Add the baby greens to the soup in handfuls and simmer until wilted, about a minute or two.

5. Ladle the soup into bowls, sprinkle with cheese and additional salt and freshly ground pepper to taste.

NOTES

Double Duty: Make extra chimicchurri sauce to use later in the week. Spoon over steak or fish, Use it to marinate shrimp and then grill and serve over rice.