1/3 cup Freak Flag Organics, Burger Joint Dipping Sauce
Smoked paprika
Directions:
Halve the eggs and gently scoop out the yolks into a mixing bowl. Use a fork to break up the yolks. Mix in the pickle, pepper, and Burger Joint Dipping Sauce. Mix together until creamy.
Spoon about a tablespoon into each egg white half until all halves are filled with yolk mixture. Sprinkle smoked paprika on top. Enjoy!
In a small bowl, combine and whisk together soy sauce, sesame oil, and honey.
Once the skillet is hot, add coconut oil and swirl to coat the bottom.
Add the beef to the skillet; cook the beef, breaking apart with a spoon, until browned and crumbly, 3 to 5 minutes.
Add the minced garlic, ginger, and crushed red pepper to the skillet; cook until fragrant, 15 to 30 seconds.
Once the beef is cooked, add the carrots, peas, and cabbage to the skillet. Cook, stirring continuously, until the the cabbage is wilted, 2 to 4 minutes.
Pour the sauce over the stir-fry and add about ¾ of the green onions (save the rest for garnishing); stir and cook for another 1 to 2 minutes.
To serve, spoon the stir-fry over rice and garnish with the remaining green onions and sesame seeds. Enjoy!
1 lb fresh Shanghai-style noodles , can substitute with udon or cooked fettuccine noodles
Kosher salt and ground black pepper
1 Tablespoon fresh ginger, grated
2 garlic cloves, minced
2 cups thinly shredded Napa cabbage
8 oz sliced crimini mushrooms
1/2 cup shredded carrot
2 green onions, thinly sliced
sesame seeds , for garnish
2 Tablespoons water
1 1/2 Tablespoons low sodium soy sauce , can substitute with coconut aminos or tamari
1 Tablespoon sesame oil
1/2 Tablespoon fish sauce
3 teaspoons dark soy sauce
2 teaspoons Chinese cooking wine or dry sherry
1 teaspoon brown sugar
1/8 teaspoon ground white pepper
1 tablespoon cornstarch
1 teaspoon Sriracha sauce or red pepper flakes , to taste (optional)
Directions:
In a medium bowl, whisk together all the ingredients for the sauce – water, soy sauce, sesame oil, fish sauce, dark soy sauce, wine, sugar, pepper, corn starch and Sriracha. Set aside.
Heat canola oil in a wok or heavy skillet over medium-high heat. Add pork, season with salt and pepper, and crumble while breaking up large lumps.
Add garlic and ginger and continue cooking until meat is no longer pink, about 5 minutes.
Add green onions, carrots and mushrooms. Stir-fry until tender, about 5 minutes. Mix in cabbage and stir until tender.
Add in noodles, breaking up strands if necessary and pour sauce on top. Toss to combine, coating with sauce. Adjust seasonings as needed.
1 large or 2 small radish, peeled and thinly sliced
1 cup shredded carrots
1/4 cup white vinegar
1/4 cup rice vinegar
1/2 cup water
1/4 cup sugar
1 tsp kosher salt
1 English cucumber, thinly sliced
Fresh cilantro leaves
Fresh mint leaves
Fresh Thai basil leaves
1/2 cup mayonnaise (or veganaise)
2 Tbsp Freak Flag Organics, Chipotle Sriracha Sauce
Street style flour tortillas
Directions:
Combine marinade ingredients in a small bowl. Add brown sugar, shallot, garlic, fish sauce, canola oil, soy sauce, sesame oil, and black pepper. Into a gallon size ziplock bag add pork loin and marinade. Let marinate in refrigerator for at least 2 hours or up to overnight.
Meanwhile, in a small pot add vinegars, sugar, and kosher salt and bring to a boil. Place carrots and radish slices in a small glass bowl or large mason jar. Pour hot vinegar solution over veggies. Refrigerate until ready to use.
Mix mayonnaise and chipotle-sriracha sauce together in a bowl. Set aside.
Preheat grill to medium heat. Grill pork loin until cooked through (170° internal temperature). Let rest 10 minutes before slicing.
To serve; place some sliced meat on a tortilla. Add pickled veggies, cucumber, fresh herbs, and sauce. Enjoy!
4 tablespoons unsalted butter 3 celery ribs, cut into 1/2-inch pieces 2 carrots, cut into 1/2-inch pieces 1 medium onion, chopped 2 garlic cloves, minced 1 1/2 teaspoons finely chopped thyme Kosher salt and ground black pepper 1/4 cup all-purpose flour 1 quick cooking farro (5 ounces) 4 cups Freak Flag Organics, Coconut Chicken Bone Broth 2 cups water 4 cups shredded rotisserie chicken
Directions:
Heat a large saucepan over medium heat, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper. Cook stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 2 minutes.
Add the broth and water. Bring to a boil, then add the chicken. Bring to a boil again and add the farro. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 10 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and serve. Enjoy!
1 lb ground buffalo (ground beef is easy substitute)
1/2 cup yellow onion, finely chopped
2 cloves garlic, minced
1/4 bunch fresh parsley leaves, finely chopped
1/2 cup white rice (plus 1/2 cup water)
1 tsp ground cumin
1 tsp ground Mexican oregano
1 tsp ground paprika
Kosher salt and ground black pepper
1 lb baby potatoes, halved
1 1/2 cups prepared tomato salsa
1/2 cup water
Directions:
Preheat oven to 400° F.
Add the 1/2 cup of white rice to a pan with 1/2 cup of water and let boil for 10 minutes to partially cook the rice. Set aside to cool.
Add all of the meatball ingredients; buffalo, onion, garlic, parsley, 1/4 cup cooked rice, spices, 1 tsp salt, and 1/2 tsp black pepper, in a large bowl and mix well.
Once combined, form balls that are approximately 1 inch in diameter, and place on a baking sheet. Bake for about 15 minutes or until browned on the outside.
Heat a large skillet over medium heat. Add the salsa, 1/2 cup of water, and potatoes. Bring to a boil, then reduce heat and simmer for 10 minutes or until potatoes are fork tender.
Add additional salt and pepper to taste and remaining cooked rice. Add baked meatballs and their juices. Let simmer for approximately 10 minutes longer until the meatballs are completely cooked through.
4 medium purple potatoes (or any other potato) cleaned and cut into large bite size pieces
Kosher salt and ground black pepper
Extra virgin olive oil
Freak Flag Organics, Buckin’ Buffalo Dipping Sauce
Directions:
Preheat oven to 400° F.
Place all the prepared veggies on a large sheet pan. Drizzle with olive oil and generously season with salt and pepper. Toss to coat the vegetables.
Season both sides of the chicken thighs with salt and pepper. Place seasoned thighs on top of vegetables. Spoon a generous tablespoon of Buckin’ Buffalo sauce over each thigh. Place sheet pan in oven for 30 minutes or until chicken is cooked through.
8 oz rice noodles or 1 cup uncooked sushi (short grain) rice
2 cups shredded rotisserie chicken
2 tablespoons reduced-sodium soy sauce
2 teaspoons toasted sesame oil
1 teaspoon honey
1 cup of cooked, shelled edamame
1 medium ripe avocado, peeled and sliced
1/2 small cucumber, thinly sliced
1 cup cilantro leaves
Optional: Sliced green onions and sesame seeds
Directions:
Cook rice noodles or rice according to package directions. Meanwhile, in a small bowl, stir together mayonnaise and chili sauce; refrigerate, covered, until serving.
In a large bowl, mix together soy sauce, sesame oil, and honey. Toss shredded chicken with soy sauce mixture.
To serve, divide rice noodles among 4 serving bowls. Top with chicken mixture, avocado, cucumber, cilantro, spicy mayonnaise and, if desired, green onions and sesame seeds.
2 cup Freak Flag Organics, Lemon Pepper Chicken Bone Broth (seafood or chicken broth will work also)
1 cup fresh basil torn
1 lemon, zested and juiced
1/4 cup Italian parsley, chopped
Directions:
Cook the pasta in a large pot of boiling, salted water according to package directions. Hold off on starting the scallops until you drop your pasta.
Remove the muscle (beard) from the scallops and pat dry with a paper towel. Season the scallops heavily with salt and pepper.
Preheat a large cast iron skillet over medium high heat. Add the 2 Tbsp olive oil and 2 Tbsp of the butter. When butter melts into oil, add the scallops. Sear for 2-3 minutes on each side until super golden brown, then remove from pan to a plate and tent loosely with foil to keep warm.
Reduce heat to medium low. Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, salt and pepper. Sauté garlic and shallots 1 to 2 minutes, stirring constantly. Add 1 cup of broth to the pan and scrape up any pan drippings. Reduce the broth for 1 minute, then add remaining cup of stock. Continue to cook for about 1 minute. Add the basil, lemon zest and juice, and the remaining 1 tablespoon of butter. Stir the mixture until the butter has melted.
Add the cooked pasta and cook for about 30 seconds, just to combine and let the pasta soak up the sauce. Nestle the scallops back into the skillet. Top with chopped parsley and serve.
1 large crown of broccoli cut into florets (4 cups florets)
1 yellow bell pepper, seeded and sliced
1 leek, cleaned and cut into half moons
8 oz sliced crimini mushrooms
2 Tbsp Ghee
1 Tbsp olive oil
Kosher salt and ground black pepper
2 Tbsp tomato paste
2 Tbsp miso paste
1/4 cup low sodium soy sauce
1 tsp sesame oil
I tsp rice vinegar
Juice of 1 lime
1 tsp Agave or honey
2 cloves garlic, minced
1 Tbsp fresh ginger, minced
Pinch of red pepper flakes
Directions:
Preheat oven to 425° F.
In a small bowl, mix together the tomato paste, miso paste, soy sauce, sesame oil, rice vinegar, lime juice, agave, garlic, ginger, and red pepper flakes. Set the sauce aside.
Place chopped veggies and gnocchi on a large sheet pan. Drizzle with olive oil and season with salt and pepper. Top veggies with Ghee and sauce.
Place sheet pan in oven for 15 minutes. Remove from oven and stir around. Place back in oven for another 10 minutes.
Top with toasted sesame seeds and/or nori. (optional)
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