Chimi-Verde Chicken Spaghetti

Ingredients:

  • 1 lb chicken breast or tenders cut into 1” pieces
  • 1/4 cup olive oil
  • 1 yellow onion, diced
  • 1 bell pepper, seeded and diced
  • 5 cloves garlic, minced
  • 2 cups chopped kale
  • Kosher salt and ground black pepper
  • 1/2 cup Freak Flag Organics, Chimi-Verde Sauce
  • 1/2 cup reserved pasta water
  • 1 lb spaghetti

Directions:

  1. Cook spaghetti according to package directions in a large pot of salted boiling water. Reserve 1 cup of pasta water. Drain pasta and set aside.
  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Stir frequently until chicken is cooked through.
  3. Add onion, bell pepper, and garlic. Season with more salt and pepper. Stir to combine and cook until vegetables begin to soften, about 4-5 minutes.
  4. Add chopped kale, Chimi-Verde, and 1/2 cup pasta water and stir to combine until kale is starting to wilt. Add cooked spaghetti. If more pasta water is need to loosen the pasta, add now.

Roasted Rutabaga with Brown Butter

Ingredients:

  • 1 large rutabaga, peeled and cut into 1/2” cubes
  • 4 tablespoons unsalted butter
  • Kosher salt and freshly ground black pepper
  • Juice of 1/2 lemon
  • 2 tablespoons chopped parsley

Directions:

  1. Preheat the oven to 450°F.
  2. Melt the butter in a saucepan over medium heat and cook for about 5 minutes, until the butter foams then browns into a nutty, toasty-smelling liquid.
  3. Toss the rutabaga with the browned butter and season with salt and pepper. Transfer the rutabaga to a large baking sheet and spread into a single layer. Roast for 40-40 minutes or until browned and tender. Remove from the baking sheet and toss with lemon juice and parsley.

Not So Sloppy, Sloppy Joes

Ingredients:

  • 1 Tbsp olive oil
  • 2 lb ground beef
  • 1 yellow onion, finely diced
  • Kosher salt and ground black pepper
  • 1/4 cup Freak Flag Organics, Beet Ketchup
  • 1 Tbsp Worcestershire sauce
  • 1/4 cup yellow mustard
  • 1/4 dill pickle juice
  • 1/2 cup water or chicken broth
  • Dill pickle chips
  • 8 hamburger buns

Directions:

  1. Heat oil in a large skillet over medium-high heat. Add onion and season with a pinch of salt and pepper. Stir until onions are translucent, about 2-3 minutes.
  2. Add ground beef. Season with more salt and pepper. Break meat apart with a wooden spoon and stir until no longer pink.
  3. Add Beet Ketchup, Worcestershire, mustard, and pickle juice. Stir to combine. Add water and bring to a simmer. Taste to adjust seasonings as desired.
  4. Serve loose meat of buns and top with pickle chips.

Crab and Scallop Pasta

Ingredients:

  • 12 oz. spaghetti
  • 2 tbsp. butter
  • 6 oz. lump crab meat
  • 1 lb. bay scallops
  • Kosher salt and ground black pepper
  • 1 small shallot, minced
  • 3 cloves garlic, minced
  • 1 cup Freak Flag Organics, Lemon Pepper Chicken Bone Broth
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • 1 c. chopped tomatoes
  • 1/4 c. freshly chopped parsley, plus more for garnish
  • Juice of 1/2 lemon

Directions:

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium heat, melt butter. Add shallot and garlic. Cook 2 minutes.
  3. To skillet add scallops, season with salt and pepper and cook for 3-4 minutes. Add broth, Parmesan, tomatoes, and parsley and season with salt. Simmer 3 minutes more and add lemon juice
  4. Add al dente spaghetti to simmering sauce, toss until fully coated, and cook together another 2 minutes.
  5. Garnish with parsley and serve with Parmesan.

Crab and Avocado Eggs Benedict

Ingredients:

Hollandaise Sauce

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/4 cup hot water
  • 1 cup unsalted butter (1/2 pound)
  • Pinch of kosher salt

Benedict

  • 2 English muffins
  • 4 poached eggs , recipe here
  • 1 cup cooked, flaked crab , about 1 pound
  • 1 tomato , sliced
  • 1 avocado , pitted and sliced
  • Smoked paprika
  • kosher salt and freshly ground black pepper

Directions:

Hollandaise

  1. Melt the butter over low heat in a small pan on the stove until melted, or in a microwave-safe bowl or measuring cup on high heat in the microwave for 30-45 seconds.
  2. Add the yolks and lemon juice to the blender and blend on high for 15 seconds. Scrape down the sides and slowly add the water until incorporated.
  3. Drizzle the hot butter into the egg yolk mixture, covering the hole of the lid with a kitchen towel to avoid splattering. Blend on high until thickened, about 30-60 seconds.
  4. Taste for seasoning and add more lemon juice or salt to taste

Benedict

  1. Keep hollandaise warm over low in a small saucepan on the stove. Toast the split English muffins and poach the eggs. Warm the crab in the microwave for 45 seconds.
  2. To assemble, place two muffin halves on a plate and top each with a spoonful of hollandaise. Top with a slice of tomato, avocado slices, a poached egg and 1/4 cup of the crab. Top with hollandaise and sprinkle with smoked paprika, kosher salt and pepper. Serve warm.

Spaghetti and Meatballs with Pistachios and Lime Zest

Ingredients:

1 lb ground beef
1 lb ground pork
Kosher salt and ground black pepper
1/4 cup Asiago cheese
1/4 cup packed Italian parsley leaves
1/4 onion, roughly chopped
2 garlic cloves
1 Tbsp Olive oil
Zest of one lime
1/4 cup pistachios, chopped
Jar of store bought or homemade marinara
1 lb Spaghetti
2 Tbsp unsalted butter
1/4 cup Parmesan

Directions:

  1. Preheat the oven to 425° F.
  2. In a food processor, combine the olive oil, parsley, garlic, and onion. Pulse until well combined.
  3. In a large bowl add the beef, pork, food processor contents, Asiago, salt and pepper. Mix together to form 12 meatballs. Place meatballs on parchment lined baking sheet. Bake in oven for 15 minutes. (They will not be fully cooked)
  4. Meanwhile, cook pasta according to package directions in a large pot of salted, boiling water. Drain (reserving 1/4 cup pasta water). Add drained pasta back into pasta pot with reserved water, butter and Parmesan. Mix together and set aside.
  5. Heat the marinara in a medium pot. Transfer meatballs from baking sheet to marinara. Cover and simmer in sauce for 10-15 more minutes.
  6. To serve, divide pasta among 4 plates. Divide meatballs and sauce on top of pasta. Top meatballs with pistachios and lime zest. Enjoy!

Braised Pork Shoulder with Winter Vegetables

Ingredients:

Kosher salt
One 3- to 4-pound boneless pork shoulder
5 oz diced pancetta
2 sprigs plus 6 leaves fresh sage
6 cloves garlic
2 carrots, peeled and cut into 2” pieces
1 rutabaga, peeled and cut into 2” pieces
1 turnip, peeled and cut into 2” pieces
1 large yellow onion, quartered
2 tablespoons tomato paste
1 tablespoon miso paste
5 cups beef stock
1 tablespoon white wine vinegar
Fresh Italian parsley, for garnish
Fresh mint, for garnish
Fresh cilantro, for garnish
Fried onions (store bought or homemade)

Directions:

  1. For the pork shoulder: liberally salt the pork shoulder and set aside.
  2. Preheat the oven to 300 degrees F.
  3. In a large Dutch oven over medium heat, cook the pancetta and 6 sage leaves over medium heat until the pancetta renders it’s fat and gets crispy, about 5 minutes. Using a slotted spoon, transfer the sage and pancetta to a plate lined with paper towels and set aside. Add the pork shoulder to the pancetta fat and brown the pork on all sides, about 5 minutes per side. Set aside.
  4. Add the garlic, carrots, rutabaga, turnips and onion and cook until browned, about 4 minutes. Add the tomato paste, miso paste, rosemary sprigs and sage sprigs and cook for 1 minute more. Add one cup of stock to deglaze the pan. Add remaining stock and bring to a simmer. Return the pork to the pan and add the reserved pancetta and sage. Cover and braise in the oven until fork-tender, about 3 1/2 hours. Allow the pork to rest for 30 minutes in the liquid.
  5. Remove the pork from the liquid and transfer to a cutting board. Slice the pork into 1-inch-thick pieces and transfer to a serving platter.
  6. Stir the vinegar into the braising liquid. Pour the sauce over the pork and top with the fried onions, parsley, mint and cilantro.

*Recipe adapted from Geoffrey Zakarian

Pasta with Sausage and Shiitake Mushrooms

Ingredients:

  • Kosher salt and freshly ground black pepper
  • 8 ounces short cut pasta
  • 4 tablespoons extra-virgin olive oil
  • 16 ounces mild or spicy ground Italian sausage
  • 3 clove garlic, minced
  • Pinch red pepper flakes
  • 1 tablespoon tomato paste
  • 5 ounces shiitake mushrooms, trimmed from the stems and sliced
  • 1 cup chicken broth
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoon unsalted butter
  • 1 teaspoon minced fresh rosemary
  • 8 to 10 fresh basil leaves, torn

Ingredients:

  1. In a shallow pot, bring 5 cups of water to a boil and season heavily with salt. Add the pasta to the water and begin to cook.
  2. Meanwhile, in a large skillet, heat 2 Tbsp of the olive oil over medium heat along with the sausage and cook, breaking apart the meat into smaller pieces, until browned. Add the garlic, pepper flakes and tomato paste. Cook for 2 to 3 minutes. Add the mushrooms and cook until softened, 4 to 6 minutes longer. Add the broth and deglaze the skillet.
  3. Using a spider or slotted spoon, strain the pasta directly into the mushroom mixture. Add about 1/2 cup pasta water and bring to a simmer. When the pasta begins to get coated and the sauce begins to thicken, add the Parmesan, butter and rosemary and turn off the heat. Stir the mixture until thickened. If too thick, add a splash of pasta water. Season to taste. Divide among bowls and garnish with more parmesan and torn basil leaves.

Spicy Beef and Udon Noodles

Ingredients:

  • 12 ounces fresh udon noodles
  • 1/2 cup low sodium soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons hoisin sauce
  • 2 tablespoons sesame oil
  • 1 pound ground beef
  • 1 red or orange bell pepper, sliced
  • 1 small broccoli crown cut into florets
  • 1 inch fresh ginger grated
  • 1 jalapeño pepper, seeded and chopped
  • 1/3 cup fresh basil, chopped
  • 2 green onions, chopped
  • 2 tablespoons sesame seeds

Directions:

  1. Combine the soy sauce, vinegar, hoisin sauce, and 1/4 cup water in a bowl.
  2. Heat a large skillet over medium high heat. Add the sesame oil and the beef. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the bell pepper, broccoli, ginger, and jalapeño, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture. Bring the mixture to a simmer and cook until the sauce coats the beef, about 3-5 minutes.
  3. Stir in the noodles, basil, and green onions. Serve the noodles warm, topped with sesame seeds.

Fried Potato and Avocado Salad

Ingredients:

  • 4 slices prosciutto, cooked and chopped
  • 2 avocados, halved, seeded, peeled and diced
  • 1/4 cup chopped fresh cilantro leaves
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice (1/2 lime)
  • Kosher salt and freshly ground black pepper, to taste
  • 2 large russet potatoes, washed and cut into 1/4 inch slices
  • 1/2 cup canola or vegetable oil
  • 1 cloves garlic, minced

Directions:

  1. Heat canola oil in a large skillet over medium-high heat. Add potatoes slices to oil to start frying. After 3-4 minutes flip potatoes. Fry another 3-4 minutes. When golden brown remove to poet towel lined plate and season with kosher salt.
  2. To a large bowl add avocado, prosciutto, garlic, cilantro, olive oil, lime juice, salt and pepper to taste. Mix together. Add fried potatoes to avocado mixture and combine together.