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.

Beans and Rice Salad

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 0 MINS

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This dish is savory and a little sweet. Because it only takes a few minutes to make, it is deceptively easy and delicious. Its flexibility makes it a party favorite because it tastes great cold, warm or somewhere in between.

INGREDIENTS

• 1 can (15 oz) kidney beans and or black beans
• 1 can (15 oz) white beans (e.g., navy beans)
• 3 scallions, rinsed, chopped
• 1 medium green or red pepper, chopped
• 1⁄2 cup dried cranberries or raisins, coarsely chopped
• 1⁄4 cup raw, hulled pumpkin, sunflower seeds or a combination
• 1 cup cooked brown rice
• 1⁄2 cup Basic Dressing, see recipe on this website
• 3⁄4 teaspoon Kosher salt
• Freshly ground pepper
• 1 teaspoon curry powder (optional)
• 4 cups or two large handfuls rinsed baby spinach or arugala

INSTRUCTIONS

1. Mix all the ingredients together, except for the greens.
2. Toss the beans with the greens of choice. Season with additional salt and freshly ground pepper to taste.

NOTES

Happy Eating!

Succotash with Cremini Mushrooms and Buratta

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 20 MINS

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Succotash is one of those dishes made many different ways depending on where it reigns from in the south. Sometimes there’s okra added and sometimes there’s not, sometimes pork and sometimes no pork. The one thing succotash always is–is delicious. This succotash uses cremini mushrooms to give it an earthy flavor. Instead of cream, I use butter to keep the colors fresh and bright. It’s topped off with creamy Burrata which just seems to pull all the flavors together. This is a fantastic summertime meal. Serve with crusty bread and good beer.

INGREDIENTS

• 2 cups frozen baby lima beans
• 
1 small sweet onion such as Vidalia, chopped about a cup
• 
1-1/2 cups frozen okra, sliced
• 
1 garlic clove, minced
• 
3 cups fresh corn kernels about 4 ears or 3 cups canned corn, drained
• 2 medium poblano peppers, chopped
• 1 lb cremini mushrooms, trimmed, rinsed and sliced thick
• 8 oz Burrata cheese
• 
3 tablespoons butter
• 
1 cup tomatoes, chopped or cherry tomatoes

• 1/4 cup thinly sliced fresh basil
• 1 1/4 teaspoons kosher salt
• 1 teaspoon smoked paprika

• 1/4 teaspoon black pepper

INSTRUCTIONS

1. Place lima beans and okra in a medium saucepan, and add water to cover. Bring to a boil and then lower heat to simmer.and cook for Drain and set aside.
2. To a medium sauté pan, over medium high heat, add the 1/2 the olive and sauté the mushrooms until lightly browned, 8-10 minutes. Remove mushrooms and set aside.

To the same pan, over medium heat- heat, add rest of the olive oil, chopped onion, garlic and poblano pepper. Cook for 4-6 minutes. Add tomatoes and cook for 3-4 minutes. Reduce heat and add Lima beans, corn and okra
3. Add butter, and cook, stirring constantly, until butter is melted, about 1 minute. Remove from heat. Sprinkle paprika over the vegetables and gently stir.
4. Break up Barata with your hands and nestle into the succotash. Sprinkle with kosher salt and freshly ground pepper. Garnish with basil.


NOTES

Happy Eating!