Cubanos

Ingredients:

  • 4-5 lb pork shoulder
  • Salt and pepper
  • 1 jar Freak Flag Foods “Chimi-Verde”
  • 2 cups water
  • 6 white buns
  • 6 slices of deli ham
  • Sliced kosher pickles
  • 6 slices Swiss cheese
  • Yellow Mustard

Directions:

1. In a crockpot, add pork shoulder that has been well season with salt and pepper. Add water to crockpot. Pour jar of chimi-verse over top of roast. Cook on high for 6 hours. Remove pork from crockpot and shred.

2. On open bun place slice of cheese, shredded pork, pickles, ham, and mustard.

3. Sandwiches can be eaten as is. They can also be pressed on a skillet or panini press.

Tilapia Tacos

Ingredients:

  • 1/4 cup olive oil plus 1 Tbsp
  • 2 tablespoons lime juice, more wedges for serving
  • 2 teaspoons soy sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 clove garlic, minced
  • 2 pounds tilapia fillets (about 6)
  • Salt and pepper
  • 16 soft corn or flour tortillas
  • 1/2 red onion, thinly sliced
  • Fresh cilantro leaves
  • 2 Roma tomatoes, thinly sliced

Directions:

1. In a small bowl, combine olive oil, lime juice, soy sauce, chili powder, cumin, and garlic. Season fish on all sides with salt and pepper and place in a dish large enough to hold in a single layer. Pour marinade over fish, cover and refrigerate for 15 to 20 minutes.

2. Heat olive oil in large pan over high heat. Remove fish from marinade and cook in pan until flaky, 2 to 3 minutes per side. Remove to a plate and let rest for 5 minutes, then cut into chunks.

3. To serve, place fish on tortilla and top with cilantro, red onion, tomato slices and more lime juice.

Beef and Broccoli Noodles

Ingredients:

  • 12 oz. wide rice noodles or udon noodles
  • 1/3 c. low-sodium soy sauce
  • 3 cloves garlic, minced
  • Juice of 2 limes
  • 1 tbsp. Sriracha
  • 1 tsp. honey
  • 3 tbsp. toasted sesame oil, divided
  • 1 tbsp. cornstarch
  • 3/4 lb. strip steak, thinly sliced against the grain
  • 1 large head broccoli, cut into florets
  • 8 oz. baby bella mushrooms, sliced

Directions:

1. In a large pot of salted boiling water, cook noodles according to package directions until al dente. Drain, then rinse with cold water.

2. In a small bowl, whisk together soy sauce, garlic, lime juice, Sriracha, honey, and 2 tablespoons of sesame oil, then whisk in cornstarch until smooth.

3. In a large skillet over medium-high heat, heat remaining 1 tablespoon sesame oil. Add steak and sear 3 to 5 minutes per side.

4. Stir in broccoli, mushrooms, and 2 tablespoons water and cook until tender, about 6 minutes more. Add sauce, simmer 3 minutes, then reduce heat to low and add cooked noodles. Toss until fully coated and warmed through.

Spritz Cookies

Ingredients:

  • ¾ cup unsalted butter, softened
  • 5 oz cream cheese, softened
  • ½ cup granulated sugar
  • ½ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract (or ¼ teaspoon almond extract if you prefer)
  • 2 ½ cups all-purpose flour
  • 2 tablespoons cornstarch
  • Gel food coloring optional
  • Sprinkles to garnish (optional)

Directions:

• Preheat oven to 400º F.

• In a large bowl, beat with an electric mixer butter, cream cheese, sugar and salt until light and fluffy, for about 5 minutes. Beat in vanilla extract (or any other flavoring that you like). Add the flour and cornstarch and stir together until just barely combined. If needed, use your hand to bring the dough together.

• If you want to tint part of the cookies dough this is the time to do it. Divide the dough, add 1-2 drop of gel food coloring; stir until well combined.

• Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. You will need to hold the cookie press perpendicular to the baking sheet and press out the cookies. NOTE: you might need to press twice in order to the cookie to form and stick to the baking sheet.

• Sprinkle with sprinkles, to garnish, if desired.

• Bake until set, 10 minutes, or until very lightly browned on the edges. Remove from the oven and allow to cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.

Spaghetti Bolognese with Brussels Sprouts

Ingredients:

  • 1 lb Ground Beef
  • 10 oz Spaghetti
  • 1 8-Ounce Can Tomato Sauce
  • 6 oz Brussels Sprouts, halved
  • 3-4 cloves Garlic, minced
  • 2 Carrots, peeled and diced
  • 1 Yellow Onion, diced
  • 1/2 bunch Parsley, chopped
  • 2 sprigs Rosemary, stemmed and chopped
  • 2 Tbsps olive oil
  • 1/4 cup Grated Pecorino Cheese
  • 1/2 jar Tomato Pesto by Freak Flag Foods (*omit if unavailable and substitute 1/2 cup water)

Directions:

1. Bring a large pot of water to a boil. Salt the water and cook spaghetti according to package directions. Reserve 3/4 cup of pasta water.

2. In a large pan, heat olive oil over medium-high heat. Add the garlic, carrots, onion, Brussels sprouts, and rosemary; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened and fragrant. Add the ground beef; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned and cooked through.

3. Add the tomato sauce and tomato pesto to the pan of vegetables and ground beef; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Simmer, stirring occasionally and scraping up any browned bits from the bottom of the pan, 7 to 9 minutes, or until the sauce has thickened.

4. To the pan of sauce, add the cooked pasta and 1/2 cup of the reserved pasta cooking water; season with salt and pepper. Cook on medium stirring frequently to coat the pasta, 2 to 3 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining pasta cooking water to achieve your desired consistency.)

5. To serve, garnish with parsley and cheese. Enjoy!

Teriyaki Chicken and Veggie Bowls with Riced Cauliflower

Ingredients:

  • 1 small head cauliflower
  • 2 chicken breasts, cut into bite-sized cubes
  • Olive oil
  • 1 Tbsp sesame oil
  • 2 cloves garlic, minced
  • 4 cups shredded cabbage
  • 1 onion, sliced
  • 2 cups broccoli, cut into small florets
  • 2 cup shredded carrots
  • 1/4 cup soy sauce
  • 1/8 cup water
  • 1 Tbsp mirin
  • 1 Tbsp honey
  • 1/2 tsp ginger, minced
  • Salt and pepper
  • Handful fresh cilantro, chopped
  • Toasted sesame seeds

Directions:

1. Cut cauliflower into large florets. Place in a food processor and pulse until broken down to rice size pieces. Careful not to over process.

2. For the Teriyaki sauce: mix the soy sauce, water, mirin, honey, garlic and ginger. Set aside.

3. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper and sauté until chicken is cooked. Add veggies and cook until softened. About 3-5 minutes.

4. Heat sesame oil in a medium skillet over medium high heat. Add riced cauliflower. Stir frequently to toast the cauliflower, about 5 minutes.

5. Add the Teriyaki sauce and cauliflower to chicken and veggie mixture and sauté for another 5 minutes. Season with salt and pepper to taste.

6. Too with fresh cilantro and sesame seeds. Enjoy!

Garlicky Chicken and Green Bean Pasta

Ingredients:

  • 1 lb chicken breast, cut into 1” pieces
  • 8 oz. Spaghetti
  • ¼ Cup Extra-Virgin Olive Oil
  • 4 Cloves Garlic, minced
  • Red Chili Flakes, a few pinches to taste
  • 6 oz. Green Beans, chopped on a diagonal
  • Salt & Pepper, to taste
  • Freshly Grated Pecorino Romano Cheese, optional for topping

Directions:

1. Bring a large pot of water to a boil and generous salt the water before adding your spaghetti. Cook to al dente according to the package instructions. Drain, reserving 1 ½ cups of pasta water.

2. Meanwhile, heat a large skillet over medium-high heat and add the olive oil. When the oil starts to shimmer add the chicken and season with salt and pepper. Cook chicken until no longer pink. Add the garlic and chili flakes and gently cook until fragrant, about 1 minute and then add in the green beans and cook for another minute or so on low heat. Add in ¾ cup of pasta water to continue cooking the green beans and take the bite out of the garlic while creating a yummy sauce. Season the mixture well with salt and pepper.

3. Toss in your cooked pasta. Stir to combine.

4. Pile the pasta onto serving dishes and garnish with grated cheese if desired and a nice drizzle of extra-virgin olive oil. Enjoy!

Steak Flatbread with Onions, Peppers, and Mushrooms

Ingredients:

  • 1 New York Strip Steak (9-10oz)
  • 4 pita rounds
  • 2 bell peppers, any color
  • 1 yellow onion, sliced
  • 1 (8 oz) can mushrooms, drained
  • 2 Tbsp clarified butter
  • 1 Tbsp olive oil
  • 1 cup chicken broth
  • 2 cups shredded provolone cheese
  • 4 Tbsp Freak Flag Steak and Chop Sauce, divided
  • Kosher salt and ground black pepper

Directions:

1. Preheat oven broiler on high. Place whole peppers on baking sheet under broiler. Turn every couple of minutes until all sides are charred and skin has bubbled. Remove from oven and place peppers in heat safe bowl and cover tightly with plastic wrap. Set aside. Preheat oven to 350 degree F.

2. In a large skillet, melt clarified butter over medium heat. Add onions. Season with salt and pepper. Stir occasionally until onions have softened and start to carmelize. About 8-10 minutes. Remove onions to plate.

3. In the same pan add mushroom and heat. Add broth and bring to a boil. Once broth boils, reduce heat to medium and continue cooking until liquid cooks down. Remove mushrooms to plate.

4. Heat the same skillet over high heat. Add olive oil. Season steak generously with salt and pepper. Sear the steak about 2 minutes on each side. Remove to cutting board and let rest for 10 minutes. Slice thinly against the grain. (Steak will be rare inside. This is so it doesn’t over cook in the oven.)

5. While the steak rests, work on the peppers. Peal off the charred skin from the peppers. Cut open and remove stem and seeds. Slice the peppers.

6. To assemble; place pita rounds on baking sheet. Top bread with a Tbsp/round of the Chop Sauce. Then divide onions, mushrooms, and peppers evenly between the four rounds. Sprinkle cheese next. Top with a few steak slices per round. Place in oven for 10 minutes or until cheese is melted and steak is cooked to medium.

*Substitute for Chop Sauce: favorite BBQ sauce.

Braised Beef Short Ribs Cavatappi

Ingredients:

  • 2 lbs bone in beef short ribs
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 1 yellow onion, chopped
  • 4 garlic cloves, smashed
  • 1 can diced tomatoes
  • 2 cups chicken or beef broth
  • Salt and pepper
  • Olive oil
  • 1 lb cavatappi or any other pasta
  • Parmigiano Reggiano, freshly grated, for garnish

Directions:

1. Preheat oven to 300 degrees F.

2. Heat olive oil in large Dutch oven over high heat. Season ribs generously with salt and pepper. Add ribs to pan and sear on all sides, about 2 minutes per side. Remove ribs to plate.

3. Add celery, carrots, onion, and garlic to pan. Season with salt and pepper. Stir until until veggies soften, about 5 minutes. Add tomatoes and broth. Deglaze bottom of the pan using a wooden spoon. Bring mixture to a boil and add ribs back into pan. Cover and place in preheated oven for 3 hours.

4. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions.

5. Remove ribs from pan. Remove bones and chop meat. Using an immersion blender, blend the sauce in the pan. Return chopped meat to the pan. Mix together.

6. Add cooked pasta to meat sauce. Serve with Parmesan.

Chicken and Broccoli Lo Mein

INGREDIENTS:

For the sauce:

  • 1/3 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 1 teaspoon sriracha sauce
  • 2 tablespoons light brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon ground ginger

For the Lo Mein:

  • 8 ounces lo mein or whole grain spaghetti noodles, cooked according to package directions and drained
  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” cubes
  • Salt and pepper
  • 2–1/2 cups broccoli florets (about 1 head)
  • 1 cup julienned carrots
  • 1 large red bell pepper, seeded and thinly sliced (about 2 cups sliced)
  • 2 green onions, thinly sliced
  • Sesame seeds, for garnish

DIRECTIONS:

1. Begin cooking noodles according to package directions.  While noodles are cooking, combine sauce ingredients in a small bowl and whisk to combine.  Set aside.

2. Season chicken with salt and pepper.  Heat the 2 tablespoons of sesame oil in a large skillet over medium high heat.  Add chicken and cook 6-7 minutes, or until done and no longer pink in the middle.  Remove from skillet and place on a plate.  Set aside.

3. Add broccoli, carrots and red peppers to the same skillet and cook for 5-6 minutes, or until tender.

4. Return cooked chicken to pan.  Stir in noodles and sauce to evenly coat.  Cook, stirring frequently, until hot (about 2 minutes).

5. Top with sliced green onions and a sprinkle of sesame seeds.