Pappardelle with Brown Butter and Sage Meat Sauce

Ingredients:

  • 5 tbsp. butter
  • 24 fresh sage leaves, stemmed
  • 1 lb. ground beef
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1/8 tsp freshly grated nutmeg
  • 1 cup chicken stock
  • 1 cup whole milk
  • A chunk of Parmigiano-Reggiano rind, plus 1 cup grated cheese
  • 1 pound pappardelle

Directions:

1. Bring a large pot of water to a boil for the pasta. 

2. In a large skillet, melt the butter over medium to medium-high heat. When it bubbles and foams, add the sage leaves and cook, stirring often, until the sage is crisp and the butter browns, about 2 minutes. Transfer the sage leaves to a paper towel to drain.

3. Add the meat to the butter and cook, breaking the meat up with a wooden spoon, until browned, 3 to 4 minutes. Add the onion and garlic; season with salt, pepper, and nutmeg. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the stock, milk, and Parm rind and simmer until the sauce thickens, 10-12 minutes. Discard the rind.

4. Salt the boiling water and add the pasta. Cook until 1 to 2 minutes shy of the package directions. Reserve 1 cup of the cooking water, then drain. Toss the pasta, cooking water, and grated cheese with the sauce until the pasta is generously coated, about 1 minute. Serve in shallow bowls and top with the crispy sage.

Sage Lemon Butter Chicken with Mashed Cauliflower

Ingredients:

  • 6 boneless, skinless chicken thighs
  • kosher salt and black pepper
  • 1/3 cup all-purpose flour (can use GF flour too)
  • 1/4 cup grated parmesan
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 12 fresh sage leaves
  • 4 tablespoons salted butter
  • 1 1/2 cups cherry tomatoes

Mashed Cauliflower

  • 1 large head cauliflower, cut into florets
  • 3 cloves garlic, minced
  • 2-3 ounces cream cheese, at room temperature
  • 2 tablespoons salted butter

Directions:

1. Season the chicken with salt and pepper. Place the flour and parmesan in a shallow bowl and dredge the chicken through the flour mixture

2. Heat the olive oil in a large skillet set over medium-high heat. When the oil is shimmering, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet to a plate.

3. To the same skillet, add the butter and sage. Sear the sage until crisp, about 1 minute. Remove the sage from the pan and add to the plate with the chicken. 

4. To the skillet, add the broth, stir with a wooden spoon scrapping all the brown bits from the pan. Bring to a simmer. Add the chicken and sage back to the pan to warm through. Add the tomatoes and cook until the tomatoes begin to pop, about 4-5 minutes. Pour in the lemon juice, cook 1 minute. Season with salt and pepper.

5. Meanwhile, make the mashed cauliflower. Bring a large pot of water to a boil. Add cauliflower florets and cook until tender, 10 minutes. Drain well.

6. In a food processor, combine the cauliflower, garlic, cream cheese, and butter, season to taste with salt and pepper. Pulse until smooth and creamy, about 1 minute.

7. To serve, spoon the mashed cauliflower onto plates. Add the chicken and sage. Then spoon over the pan sauce and tomatoes.

*Recipe adapted from Half Baked Harvest

Chicken and Shishito Peppers with Basil-Anchovy Butter Pasta

Ingredients:

  • 1 pound boneless, skinless chicken breasts
  • kosher salt and ground black pepper
  • ¼ teaspoon garlic powder
  • 3 teaspoons extra-virgin olive oil, divided
  • 1½ tablespoons butter
  • 1½ tablespoons chopped fresh basil
  • 2 anchovies
  • 1 pint shishito peppers
  • Lemon wedges for serving, charred if desired

Directions:

1. Season both sides of the chicken with the garlic powder, salt, and pepper.

2. Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken and cook, turning once, until golden brown and an instant-read thermometer inserted in the thickest part registers 165°F, 3 to 4 minutes per side. Transfer to a serving platter.

3. Add the remaining 2 teaspoons oil to he pan. Add peppers to the pan. Cook, stirring and scraping up any browned bits, until starting to blacken in spots, 2 to 3 minutes. Season with salt. Remove the pepper to the same platter as chicken.

4. Reduce heat to medium-low. Add the butter and anchovies. Stir, breaking up the anchovies with a wooden spoon and scrapping up brown bits from bottom of pan. Add basil to the melted butter and anchovies and stir until fragrant (about 30 seconds).

5. Add the pasta to the pan, tossing to coat noodles. Add chicken and peppers to pan. Serve warm and enjoy!

Sausage, Lentil, and Kale Stew

Ingredients:

  • 3 slices thick-cut bacon, sliced
  • 1 large yellow onion, diced
  • 3 large carrots, diced
  • 3 celery stalk, diced
  • 2 bay leaves
  • 8 oz lentils
  • 1 lb andouille sausage, cut into half moons
  • 2 cups kale, roughly chopped
  • 1 (28 oz) can diced tomatoes
  • 6 cups low-sodium chicken broth
  • Kosher salt and ground black pepper
  • Grated Asiago cheese

Directions:

1. In a large pot, cook the bacon over medium-high heat until the bacon is crisp. Remove bacon pieces and drain on paper towels. Reserve for topping.

2. To the rendered bacon fat, add onion, carrot, celery, and bay leaves. Season with a pinch of salt and pepper. Cook, stirring frequently, until veggies are tender.

3. Add the chicken broth and tomatoes. Stir in the lentils, sausage, and kale. Season with more salt and pepper. Bring the mixture to a boil over high heat. Reduce the heat to low, cover and simmer for 1 hour or until lentils are tender. Taste and season with more salt and pepper as desired.

4. Remove bay leaves. Ladle into bowls and top with grated cheese and bacon bits.

*Recipe adapted from Katie Lee Joel’s “the comfort table”.

Quick One-Pot Chili

Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (28 oz) can diced tomatoes
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 1 (15 oz) can chili beans
  • Salt and pepper to taste
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 tsp cayenne pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper

Directions:

1. Heat a Dutch oven over medium-high heat. Add ground beef and season with a pinch each of salt and pepper. Stir to crumble and brown meat. When meat is browned add onion, green pepper and garlic. Season with another pinch of salt and pepper. Cook, stirring occasionally for 5 minutes or until veggies soften.

2. Add all spices, tomatoes, and beans. Stir to combine and bring to a boil. Reduce heat to low. Cover and let simmer for 30 minutes.

3. Serve with these topping ideas; green onion, cilantro, cheddar cheese, crackers, sour cream, etc.

Detroit Style Pizza

Ingredients:

  • 3 tablespoons olive oil
  • 1 batch Pizza Dough, recipe follows
  • 8 ounces sliced pepperoni, about 1/8 inch thick (optional)
  • 16 ounces brick cheese mozzarella, cut into 1/2-inch cubes 
  • Pizza sauce, store-bought or homemade, recipe follows

Pizza Dough:

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons kosher salt 
  • 1 teaspoon rapid rise yeast 
  • 1 teaspoon sugar
  • Olive oil, for oiling the bowl

Pizza Sauce:

  • 1 tablespoon olive oil
  • 2 teaspoons dried Italian seasoning 
  • 2 cloves garlic, minced 
  • One 28-ounce can crushed tomatoes 
  • 2 teaspoons sugar
  • Kosher salt and freshly ground black pepper

Directions:

1. Position an oven rack in the bottom of the oven and preheat to the highest temperature setting, 500 to 550 degrees F.

2. Pour the oil in a large, square metal cake pan. Put the Pizza Dough in the pan and gently stretch it out to fit so the dough reaches the corners. If the dough is being temperamental, set it aside for another 10 minutes to relax and try again.

3. Layer the pepperoni on the dough. Then lay the cheese cubes all over, especially around the perimeter up to the edge of the pan (this creates the coveted crispy cheese crust). Dollop the pizza sauce on top in 3 lines.

4. Bake in the ultra-hot oven until bubbly and golden and a crispy cheese crust has formed, 10 to 15 minutes. Using a fish spatula, loosen up the edges and place on a cutting board. Slice into squares and serve!

Pizza Dough:

1. Put the flour, salt, yeast and sugar in a food processor with a metal blade attachment and pulse to combine. Add 1 cup warm water, then process until a ball forms, about 30 seconds (if a ball does not form, add a bit more flour). Process for another 30 seconds, then roll into a tight ball and place in a lightly oiled bowl. Proof in a warm spot until the dough doubles in size, about 2 hours.

Pizza Sauce:

1. Heat a small saucepot over medium heat and add the oil. Add the Italian seasoning and garlic and saute until fragrant; do not let the garlic burn. Add the tomatoes and sugar and season with salt and pepper. Bring to a simmer and simmer until concentrated, about 30 minutes. Set aside to cool.

*Recipe adapted from Jeff Mauro

Chicken and Sweet Potato Curry

Ingredients:

  • 2 teaspoons Kick’ n Curry Mole by Freak Flag Foods (or curry powder)
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 bay leaf
  • 2 Tablespoons olive oil
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 1 yellow onion, sliced
  • 1 1/2 teaspoons ginger, minced or grated
  • 2 garlic cloves, minced
  • 1 cup, low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 1 large sweet potato, peeled and diced (about 2 cups)
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1/2 cup frozen green peas
  • 1 tablespoon fresh lemon juice
  • 2 tbsp parsley, chopped

Directions:

1. Combine curry paste, coriander, turmeric, salt, black pepper, and paprika in a small bowl.

3. Heat oil in a large Dutch oven over medium-high heat. Add chicken to pan; season with salt and pepper, sauté 5 minutes or until browned, stirring occasionally. Remove chicken from pan. Reduce heat to medium. Add onion to pan; cook 10 minutes or until tender, stirring frequently. Increase heat to medium-high; return chicken to pan. Cook 1 minute, stirring occasionally. Stir in ginger and garlic; cook 1 minute, stirring constantly. Add curry mixture and bay leave; cook 2 minutes, stirring constantly. Add broth, tomatoes and sweet potatoes; bring to a boil. Cover, reduce heat, and simmer 30 minutes.

4. Stir in chickpeas. Cook, uncovered, 10 minutes. Add peas; cook 5 minutes or until thoroughly heated. Remove from heat; stir in lemon juice and parsley. Discard bay leaf.

*Serve with rice.

Chicken and Broccoli Pasta Bake

Ingredients:

  • 8 ounces uncooked pasta, any short pasta
  • 1 large head of broccoli, cut into bite-sized florets 
  • 2 tablespoons olive oil
  • 1 small white onion, diced
  • 8 ounces cremini mushrooms, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons flour
  • 1 cup chicken stock
  • 1 1/2 cups milk
  • 1 teaspoon Freak Flag Foods “Smoked Red Mustard”, or Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 2 cups shredded sharp cheddar cheese, divided
  • 2 cups diced cooked chicken, rotisserie works great!

Directions:

1. Heat oven to 400°F.

2. Cook pasta in a large stockpot of generously-salted boiling water until it is al dente. One minute before the pasta is done, add the broccoli to the boiling pasta water and stir until combined.  Drain both the pasta and broccoli, and set aside.

3. Meanwhile, heat oil in a large, oven safe sauté pan over medium-high heat.  Add the onion and sauté for 3 minutes, stirring occasionally.  Add the mushrooms and garlic and sauté for 5 more minutes, stirring occasionally, or until the mushrooms are cooked through.

4. Sprinkle the flour evenly over the onion mixture and stir until combined.  Cook for 1 minute, stirring occasionally.  Add in the stock, and stir everything together until most of the clumps are gone.  Add in the milk, mustard, salt and pepper and stir until combined.  Continue cooking the sauce until it reaches a simmer.  Remove from heat and stir in 1 cup of the shredded cheese until it is combined.  Taste and season with additional salt and pepper, if needed. Add chicken, pasta and broccoli and stir to combine.

5. Bake uncovered for 15 minutes.  Then remove pan from the oven, sprinkle the remaining cheddar cheese evenly on top of the casserole, and bake for 10 more minutes or until the cheese is nice and melty.

6. Serve warm and enjoy!

Roasted Tomato Soup

Ingredients:

  • 2 1/2 lbs Roma tomatoes, halved, seeded, and cored
  • 1 medium yellow onion, cut into eighths
  • 2 garlic cloves, smashed
  • 5 sprigs fresh thyme
  • 2 tbsp olive oil
  • 3 cups chicken broth (low-sodium preferred)
  • 2 bay leaves
  • Salt and pepper to taste
  • 1/4 cup heavy whipping cream (or milk)

Directions:

1. Preheat oven to 300 degrees F.

2. Place tomatoes, onion, garlic, and thyme of foil lined baking sheet. Drizzle with olive oil and toss to coat. Roast for 2 hours.

3. Let tomatoes cool to the touch. Remove the skins. Place the skinned tomatoes in a large pot along with the roasted onions, garlic, and thyme. Add bay leaves, chicken broth, salt and pepper. Bring contents to a boil, reduce heat and simmer, covered, for 45 minutes. Remove thyme sprigs and bay leaves. Using an immersion blender (or regular blender) blend until smooth. Stir in the cream and serve.

Blueberry Fig Chutney

Ingredients:

  • 1 lb of fresh figs, quartered
  • 1/2 pint blueberries
  • 1 1/4 cup of sugar
  • 1/2 cup cider vinegar 
  • 1/2 teaspoon cinnamon
  • 1 pinch of Paprika
  • Pinch each of Salt and pepper

Directions:

1. Put fruit in a saucepan with sugar, vinegar, spices and a pinch of salt and pepper. Heat until boiling. Reduce heat and cook for 30 minutes. Stir occasionally.

2. Ladle the hot chutney in sterilized jars. Close immediately. Turn the jars until completely cooled. Wait for 48 hours before consuming. The fig chutney jars can be stored in the refrigerator.