Avocado Crema

Ingredients:

  • 2 ripe avocados, peeled and pitted
  • 1/3 cup packed cilantro leaves
  • Juice of 2 limes
  • 1/2 jalapeño, seeded and roughly chopped
  • 1 small clove garlic, roughly chopped
  • 1/2 tsp kosher salt

Directions:

1. In a food processor, combine all ingredients and blend until smooth.

*Use as a dip or to top tacos, fajitas, nachos, etc.

Pork and Cabbage Stir-Fry

Ingredients:

  • 1 lb. ground pork
  • 1/2 yellow onion, sliced thin
  • 1/2 head of green cabbage, sliced
  • 1/2 cup edemame, shelled
  • 2 Tbsp. olive oil
  • 1 tsp. sesame oil
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. tamari or coconut aminos
  • Fresh cilantro, chopped
  • Sriracha, for serving
  • Kosher salt and pepper, to taste

Directions:

1. Heat 2 tbsp. of olive oil over medium-high heat. Add pork and sliced onions and saute, breaking up the pork with the back of a spoon. Season lightly with kosher salt and pepper, to taste.

2. Cook until pork is cooked through (no longer pink), about 5 minutes. Add the cabbage with the sesame oil. Saute for 2 more minutes, then add the edamame, rice vinegar and tamari. Saute until cabbage is slightly wilted, yet still has a little crunch to it.

3. Mix in a fresh cilantro. Serve immediately and enjoy! Top with sriracha to add heat, if desired.

*Serve with rice or rice noodles if desired.

Ham Tetrazzini

Ingredients:

  • 8 ounces spaghetti
  • 2 tablespoons unsalted butter
  • 1 small shallot, diced
  • 1 (10.75-ounce) can condensed cream of mushroom soup
  • 1/2 cup milk
  • 1 teaspoon black pepper
  • 1 1/2 cups diced ham
  • 1 cup frozen peas (thawed)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp Freak Flag Organics Spicy Red Mustard

Directions:

1. Cook spaghetti according to package directions in salted water. Reserve one cup of pasta water.

2. Melt butter in a large skillet. Add shallot and cook until shallot is soft.

3. Add soup, milk, mustard and pepper to the skillet and mix well.

4. Add ham, peas, mozzarella cheese, and Parmesan cheese and stir and cook over medium heat until cheese is melted. Season to taste with salt.

5. Add 1/4 cup reserved pasta water and drained pasta to the pan and mix well.

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
  • 1 (14.5-ounce) can lower-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add sausage; sauté 1 minute or until browned. Add onion, celery, Shishitos, and garlic; sauté 6 minutes or until tender.

2. Add rice and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is done.

3. Remove thyme sprigs; discard. Stir in tomatoes and cook 3 minutes or until thoroughly heated. Serve hot!

Farfalle with Sausage and Butternut Squash

Ingredients:

  • 3 tablespoons extra-virgin olive oil
  • 3/4 pound peeled butternut squash, cut into 1/2-inch pieces (2 cups)
  • Kosher salt and ground black pepper
  • 1 yellow onion, diced
  • 1 pound hot (or mild) ground Italian sausage
  • 8 ounces farfalle (bow-tie pasta)
  • 2 cups chopped kale
  • 1/2 cup freshly ground Parmigiana Reggiano
  • 1 tablespoon chopped flat-leaf parsley

Directions:

1. In a large, deep skillet, heat 2 tablespoons of the olive oil. Add the squash, season lightly with salt and pepper and cook over high heat, stirring, until tender and lightly browned, about 8 minutes. Using a slotted spoon, transfer the squash to a plate.

2. Add the remaining 1 tablespoon of olive oil to the skillet. Add the onion and sausage and cook over high heat, breaking up the sausage with a spoon, until lightly browned and cooked through. Return the squash to the skillet. Stir in kale until wilted.

3. Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain the pasta, reserving 1 cup of the cooking water. Add the pasta to the skillet along with the reserved cooking water and the cheese and cook over low heat, stirring, until the sauce is thick and creamy, 1 to 2 minutes. Sprinkle with the parsley and serve right away.

Sheet Pan Spiced Chicken and Cauliflower

Ingredients:

  • 4 Tbsp extra virgin olive oil
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1/8 tsp cayenne pepper
  • 2, 8 oz chicken breasts
  • 1 head cauliflower, cut into bite-size pieces
  • 1 Tbsp cilantro, finely chopped
  • Juice of half a lime, plus wedges for serving

Directions:

1. Preheat oven to 450°F. Line a large baking sheet with parchment paper.

2. In a large mixing bowl, combine oil, coriander, turmeric, cumin, 1/2 tsp salt, 1/4 tsp pepper and cayenne.

3. Place chicken in center of prepared pan; brush each piece with 1/2 tsp spice mixture.

4. Add cauliflower to bowl; toss to coat. Place cauliflower around chicken. Sprinkle chicken with remaining 1/4 tsp each salt and pepper.

5. Roast until chicken is cooked through, 30-40 minutes; let rest.

6. Thickly slice chicken across grain; fan over serving plates. Divide cauliflower among plates; squeeze 1/2 lime over top and serve with additional lime wedges.

Easy Vegetable Lo Mein

I used whatever vegetables I had in my fridge and freezer for this one. Substitute whatever you have on hand. Super simple!

Ingredients:

  • 8 oz fresh rice noodles
  • 2 Tbsp olive oil
  • 2 cups zucchini or yellow squash slices
  • 1 bell pepper, sliced
  • 1 small yellow onion, sliced
  • 1 cup shredded carrot
  • 1 clove garlic, minced
  • (Substitute vegetables that you have on hand. Suggestions; broccoli, mushroom, pea pods, spinach)

For suace:

  • 2 tablespoons reduced sodium soy sauce, or more, to taste
  • 2 teaspoons sugar
  • 1 Tbsp sesame oil
  • 1 inch piece fresh ginger, grated
  • 1 teaspoon Sriracha, or more, to taste

Directions:

1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.

2. In a large pot of boiling water, cook noodles according to package instructions; drain well.

3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, squash, onion, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes.

4. Stir in noodles and soy sauce mixture, and gently toss to combine.

5. Serve immediately.

One-Pan Herbed Chicken and Potatoes

Ingredients:

  • 2 russet potatoes, washed and thinly sliced
  • 2 lbs bone-in chicken thighs
  • 1 small yellow onion, thinly sliced
  • 3-4 sprigs fresh roses
  • 4 sprigs fresh thyme
  • Extra virgin olive oil
  • Kosher salt and ground black pepper

Directions:

1. Preheat oven to 375 degrees F.

2. Grease a 9”x13” pan with olive oil. Layer the potatoes on the bottom of the pan. Season with salt and pepper. Layer onions on top of the potatoes.

3. Season chicken generously with salt and pepper. Lay chicken on top of onions. Add herb sprigs to pan. Drizzle everything with olive oil.

4. Bake in the oven for 50 minutes or until chicken is cooked through.

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 garnish

Directions:

1. Heat the olive oil in a large skillet over medium-high heat.

2. Add onions, season with salt and pepper and saute until translucent, 5 minutes.

3. Add the ground turkey, season with more salt and pepper, browning and breaking up until cooked through.

4. Add the sweet potatoes and Kale Pesto. Reduce heat to low and cover. (you may need to add a little water) Cook until tender, 10-15 minutes.

5. Add the Kale, and cook until wilted. Add the cheese. Garnish with parsley if desired.

*Freak Flag Organics available online at http://www.freakflagorganics.com or Amazon.