Sides

Tabbouleh

Ingredients: ⅓ cup extra virgin olive oil 3 tablespoons lemon juice ¼ cup extra fine bulgur wheat 2 bunches parsley, about 2 cups chopped (I prefer flat leaf parsley) 1-2 vine-ripe firm tomatoes 2 green onions, chopped, both green and white part ¼ cup fresh mint leaves, chopped Kosher Salt and ground black pepper Directions:Continue reading “Tabbouleh”

Herbed Potato Salad

Ingredients: 2 pounds baby red potatoes, skin on 3 cloves garlic Kosher salt 2 tablespoons minced fresh parsley 1 tablespoon minced fresh dill 1 tablespoon minced fresh tarragon 1 Fresno chile, seeds removed and finely chopped 1 tablespoon minced fresh chives Mustard Vinaigrette: 2 tablespoons finely-minced shallot 1 tablespoons chardonnay vinegar 1 tablespoon lemon juiceContinue reading “Herbed Potato Salad”

Garlic and Oregano Green Beans

Ingredients: 1 Tbsp olive oil 4 cups green beans, trimmed & halved 2 cloves garlic, minced 1-2 Tbsp fresh oregano leaves, roughly chopped Kosher salt and ground black pepper, to taste Directions: Heat oil in a medium skillet over medium heat. Add green beans, oregano, garlic, salt and pepper. Sauté for 5 minutes, stirring occasionally.Continue reading “Garlic and Oregano Green Beans”

Kale Pesto Quinoa with Grilled Vegetables

Ingredients: 1 cup uncooked quinoa 1 1/2 cups vegetable broth 1 medium zucchini, ends cut off and cut in half lengthwise 3 Roma tomatoes, halved and seeded 1 large jalapeño, cut lengthwise and seeded 1 small red onion, halved 2 Tbsp olive oil Kosher salt and ground black pepper Freak Flag Organics, Kale Pesto 1/4Continue reading “Kale Pesto Quinoa with Grilled Vegetables”

Coconut Lime Rice

Ingredients: 1 16oz container Freak Flag Organics, Coconut Chicken Bone Broth 1 cup uncooked, long grain rice 1/4 cup fresh lime juice Directions: In a large sauce pan, add the broth and rice. Bring to a boil. Reduce heat and simmer according to package directions, stirring occasionally. Usually about 20 minutes. When rice is cooked,Continue reading “Coconut Lime Rice”

Green Beans with Garlic and Onions

Ingredients: 1 Tbsp Ghee or olive oil 1/2 yellow onion, chopped 2 cloves garlic, minced 1 lb green beans, washed and trimmed Kosher salt and ground black pepper Directions: In a large skillet, heat the ghee over medium-low heat. Add the onions and cook for about 10 minutes, stirring occasionally, until tender. Add the garlicContinue reading “Green Beans with Garlic and Onions”

Sheet Pan Brussels Sprouts and Pancetta

Ingredients: 1 1/2 lbs Brussels sprouts, trimmed and halved 4 cloves garlic, minced 2 Tbsp olive oil 1/4 cup balsamic vinegar 4 oz diced pancetta Kosher salt and ground black pepper Directions: Preheat oven to 400°. Line a sheet pan with foil. On the sheet pan, toss together the Brussels sprouts, garlic, oil, and vinegar.Continue reading “Sheet Pan Brussels Sprouts and Pancetta”

Cuban Lentils

Ingredients: 1 cup dry lentils 2 cups water 1 small bay leaf 1 small onion, diced 1/2 red or green bell pepper, diced 2 to 3 garlic cloves, minced 1/2 tsp dried oregano 1/2 tsp cumin 1/2 tsp salt 1/4 tsp ground black pepper Hot cooked white rice for serving Directions: Combine lentils, water andContinue reading “Cuban Lentils”

Chive and Dill Potatoes

Ingredients: 3 large russet potatoes, peeled and cut into 1” pieces 4 cloves chopped, minced 1/4 cup chives, chopped 1/4 cup flat leaf parsley, chopped 1/4 cup dill 2 tbsp. oil 1 tbsp. sugar 1 tsp. Kosher salt 1/2 tsp. black pepper 1/4 tsp. garlic powder Directions: Preheat oven to 375°. In a small bowlContinue reading “Chive and Dill Potatoes”

Pickle Coleslaw

Ingredients: 1/4 cup honey 1/2 cup pickle juice 2 tablespoons mayonnaise 1 tablespoon spicy mustard 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 1 package of coleslaw mix 1 small red onion, thinly sliced Your favorite pickles, chopped (optional) Directions: Whisk together the honey, pickle juice, mayonnaise and mustard in aContinue reading “Pickle Coleslaw”