Category Archives: one-pot

Pumpkin Curry

Ingredients: 1 1/2 Tbsp coconut oil (or avocado or grape seed oil) 1 medium shallot, diced 2 Tbsp fresh ginger, minced 2 Tbsp garlic, minced 1 small jalapeño or serrano pepper (stem + seeds removed, thinly sliced) 1 large red bell pepper (thinly sliced lengthwise) 3 Tbsp red Thai curry paste 3 1/2 cups pumpkinContinue reading “Pumpkin Curry”

Braised Pork Shoulder with Winter Vegetables

Ingredients: Kosher saltOne 3- to 4-pound boneless pork shoulder5 oz diced pancetta2 sprigs plus 6 leaves fresh sage6 cloves garlic2 carrots, peeled and cut into 2” pieces1 rutabaga, peeled and cut into 2” pieces1 turnip, peeled and cut into 2” pieces1 large yellow onion, quartered 2 tablespoons tomato paste 1 tablespoon miso paste 5 cupsContinue reading “Braised Pork Shoulder with Winter Vegetables”

Chicken Sausage and Shishito Pepper Jambalaya

Ingredients: 2 Tbsp olive oil 6 ounces chicken sausage, halved lengthwise and cut into 1/4-inch slices 1 small yellow onion, chopped 2 celery stalks, chopped 6 oz whole Shishito peppers 2 garlic cloves, minced 1 cup uncooked long-grain white rice 1 cup water 1/4 teaspoon cayenne pepper 1/2 teaspoon salt 6 fresh thyme sprigs 1Continue reading “Chicken Sausage and Shishito Pepper Jambalaya”

Turkey Skillet with Kale and Sweet Potatoes

Ingredients: 2 Tbsp olive oil 1 pound ground turkey 1 small yellow onion, chopped 1 large sweet potato peeled and diced 1/2 jar Freak Flag Organics Kale Pesto 3 cups Kale or Spinach 1/4 cup crumbled feta cheese or more to taste Kosher salt and ground black pepper to taste. Italian parsley optional for garnishContinue reading “Turkey Skillet with Kale and Sweet Potatoes”

One-pan, Pantry-stop, Chicken Burrito Skillet

Ingredients: 2 tablespoons olive oil 1 pound rotisserie chicken breasts, cut into bite-size pieces 1 small yellow onion, chopped Kosher salt 1 tsp cumin 1/2 tsp chili powder 1 tsp garlic powder 1 can (15 oz) Black Beans, drained, rinsed 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained 1 1/2Continue reading “One-pan, Pantry-stop, Chicken Burrito Skillet”

One-Pan Lemon Chicken and Orzo

Ingredients: 2 tablespoons extra virgin olive oil 1 pound chicken breasts kosher salt and pepper 1 lemon, sliced 2 tablespoons butter 2 cloves garlic, minced 1 cup orzo pasta 3 cups low sodium chicken broth 1/2 a bunch kale, roughly chopped Crumbled feta cheese Directions: 1. Preheat the oven to 400 degrees F. 2. HeatContinue reading “One-Pan Lemon Chicken and Orzo”

Broccoli Cheddar Chicken and Rice Casserole

Ingredients: 2 Tbsp extra virgin olive oil kosher salt and ground black pepper 1 yellow onion, chopped 3 carrots, chopped 1 pound boneless chicken breasts, cut into cubes 2 tablespoons salted butter 1 1/2 cups jasmine rice 1/2 cup dry orzo pasta (use gluten free, if needed) 2 tablespoon fresh thyme leaves 3 1/2 cupsContinue reading “Broccoli Cheddar Chicken and Rice Casserole”

Salsa Rice and Chicken Casserole

Ingredients: 1 cup uncooked basmati rice, rinsed 1 cup frozen corn kernels, thawed 1-15-ounce can black beans, drained and rinsed 1 cup salsa 1 cup chicken broth 1-½ teaspoons cayenne pepper (add amount according to spice preference) 1 teaspoon oregano ½ teaspoon salt ¼ teaspoon black pepper 2 large chicken breasts, halved 1 cup crumbledContinue reading “Salsa Rice and Chicken Casserole”