Herbed Potato Salad

Ingredients:

  • 2 pounds baby red potatoes, skin on
  • 3 cloves garlic
  • Kosher salt
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh tarragon
  • 1 Fresno chile, seeds removed and finely chopped
  • 1 tablespoon minced fresh chives

Mustard Vinaigrette:

  • 2 tablespoons finely-minced shallot
  • 1 tablespoons chardonnay vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon spicy brown mustard
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Directions:

  1. For the potato salad: Place the potatoes and whole garlic cloves in a large pot and cover by 2 inches with cold water. Season the water liberally with salt. Bring the potatoes to a simmer over medium heat and cook until fork-tender, 20 to 25 minutes. Drain the potatoes and garlic in a colander. Transfer to a sheet tray or cutting board. Gently press each potato and garlic clove to smash them and set them aside in a bowl.
  2. For the vinaigrette: In a large bowl, whisk together the shallots, vinegar, lemon juice, mustard, honey, salt and a generous grinding of pepper. Slowly whisk in the olive oil to emulsify the vinaigrette.
  3. Add the warm potatoes to the vinaigrette and toss to combine. Add the parsley, dill and tarragon to the potatoes. Toss to coat, seasoning with additional lemon juice and salt to taste. Transfer to a serving bowl and garnish with the Fresno chile and chives. Serve at room temperature.

Creamy Tarragon Chicken

Ingredients:

  • 2 tablespoons olive oil
  • 4 chicken breast fillets
  • 1 large shallot, finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon flour
  • 3/4 cup chicken stock
  • 1/2 cup heavy whipping cream
  • 1 tablespoon fresh tarragon, finely chopped
  • Italian parsley, finely chopped
  • Kosher salt and ground black pepper

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Season the chicken breasts generously with salt and pepper.
  3. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are browned before turning them over. Repeat on the other side. Once the chicken is golden and caramelized on both sides, remove to a plate. The chicken does not need to be fully cooked through at this stage.
  4. Add a bit more oil to the pan as needed. Add the shallots and garlic. Cook for a few minutes until they have softened.
  5. Sprinkle with flour and mix well. Pour the broth and cream into the pan. Use a wooden spoon to stir the mixture and to lift any bits from the pan. Add the tarragon and let the sauce simmer gently for a few minutes until it thickens.
  6. Taste for seasoning and add salt and pepper as needed. Return the chicken to the pan. Turn the heat down to medium-low and place a lid on the saucepan. Cook gently for 5 to 10 minutes, or until the chicken has cooked through.
  7. Garnish with parsley before serving.

Salted Brown Butter Crispy Treats

Ingredients:

  • 7 tablespoons unsalted butter
  • 10 cups mini marshmallows – divided
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon vanilla extract
  • 6 cups Rice Krispies cereal
  • Flaky sea salt – for sprinkling

Directions:

  1. Line an 8″x8″ inch square pan with aluminum foil. Spray the foil with nonstick cooking spray.
  2. In a large pot over medium-low heat melt the butter. After it has melted, turn the heat down to low. Now brown the butter, it will take about 8 minutes for the butter to brown. Stir frequently throughout this process. The butter will turn foamy and golden colored specks will appear on the bottom of the pan. Stir frequently to prevent the butter from burning. The butter will have nutty aroma.
  3. Once the butter has taken on a nutty color, stir in 8 cups of mini marshmallows. Once the marshmallows have just melted stir in the kosher salt and vanilla extract.
  4. Remove the pot from heat and stir in the Rice Krispies cereal. Mix until the mixture is completely covered in the marshmallow mixture. Stir in the remaining 2 cups of mini mallows.
  5. Spoon the mixture into the prepared 8×8 inch pan. Gently press the mixture into the pan (but don’t press too hard you don’t want the treats too compact. Sprinkle some sea salt over the rice krispie treats.
  6. Let set for 30-60 minutes then remove the foil and lift the rice krispie treats from the pan. slice into squares. Store in an airtight container for 4-5 days.

Garlic and Oregano Green Beans

Ingredients:

  • 1 Tbsp olive oil
  • 4 cups green beans, trimmed & halved
  • 2 cloves garlic, minced
  • 1-2 Tbsp fresh oregano leaves, roughly chopped
  • Kosher salt and ground black pepper, to taste

Directions:

  1. Heat oil in a medium skillet over medium heat.
  2. Add green beans, oregano, garlic, salt and pepper. Sauté for 5 minutes, stirring occasionally.
  3. Check for tenderness, the goal is crisp-tender.

Napa Cabbage and Cucumber Salad

Ingredients:

  • 1 small head of Napa cabbage, thinly sliced
  • 1 small cucumber, quartered lengthwise and sliced
  • 1 -2 scallions, thinly sliced
  • 1 cup roughly chopped cilantro
  • 2 limes, juiced
  • 2 Tbsp sesame oil
  • 1 tsp agave or honey
  • 1/2 tsp kosher salt
  • 1/2 tsp red pepper flakes

Directions:

  1. For the dressing; in a small bowl whisk together the lime juice, sesame oil, salt, and red pepper flakes. Set aside.
  2. In a large bowl addd the cabbage, cucumber, scallion, and cilantro. Too with dressing. Mix together and serve immediately.

Pickled Spicy Pineapple

Ingredients:

  • 1 1/4 cups apple cider vinegar
  • 1 1/4 cups water
  • 2 tablespoons sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black peppercorns
  • 1 small bay leaf
  • 1 teaspoon red chile flakes
  • 3/4-a whole of a pineapple, cut into spears to fit your jar or quart plastic container

Directions:

  1. In a medium saucepan over medium-high heat, bring the vinegar, water, sugar, salt, peppercorns, bay leaf, and chile flakes to a boil, stirring until the sugar dissolves.
  2. Add the pineapple to your chosen airtight container. Add the vinegar mixture and refrigerate until serving. (Best to refrigerate for at least 8 hours). Drain before serving. (Pineapple keeps, refrigerated, about 2 weeks.)

Taco Spaghetti

Ingredients:

  • 1 lb ground beef
  • 2 Tbsp taco seasoning
  • 1/4 cup water
  • 1 Tbsp olive oil
  • 1 bell pepper (any color), thinly sliced
  • 1/2 red onion, thinly sliced
  • 1/2 jalapeño, diced
  • 1 cloves garlic, minced
  • 1 carton (16 oz) Freak Flag Organics, Chicken Tortilla Bone Broth
  • 8 oz Angel Hair Pasta
  • 1/2 cup chopped, fresh cilantro

Directions:

  1. Heat a large skillet over medium-high. Add ground beef, breaking up with a wooden spoon. Stirring until cooked through. Add taco seasoning and water. Stir to combine and cook for 4 more minutes. Remove meat to a bowl and set aside.
  2. To the same skillet, heat the olive oil. Add the peppers, onion, and garlic. Stir until fragrant about one minute. Add broth. Bring to a boil. Add pasta and stir to combine. Reduce heat to a simmer and cover. Stir frequently until pasta is cooked through.
  3. Add cooked taco meat and chopped cilantro to pasta mixture. Stir to combine and serve immediately.

Kale Pesto Quinoa with Grilled Vegetables

Ingredients:

  • 1 cup uncooked quinoa
  • 1 1/2 cups vegetable broth
  • 1 medium zucchini, ends cut off and cut in half lengthwise
  • 3 Roma tomatoes, halved and seeded
  • 1 large jalapeño, cut lengthwise and seeded
  • 1 small red onion, halved
  • 2 Tbsp olive oil
  • Kosher salt and ground black pepper
  • Freak Flag Organics, Kale Pesto
  • 1/4 each fresh, chopped Italian parsley, basil, and cilantro
  • Feta cheese, crumbled

Directions:

  1. Add the quinoa and broth to a large saucepan and heat over high heat until it boils. Reduce heat and cover. Simmer until cooked according to package directions.
  2. Preheat grill to 350°.
  3. In a large mixing bowl toss the vegetables with olive oil and season with salt and pepper.
  4. Place the vegetables on the heated grill. Cook the first side until slightly charred (about 10 minutes). Flip the vegetables and repeat on the second side. Remove vegetables from grill and roughly chop.
  5. To the cooked quinoa add 1/2 jar of pesto and the chopped vegetables. Add chopped herbs and stir to combine. Season with salt and pepper to taste. Top with feta.

Coconut Lime Rice

Ingredients:

  • 1 16oz container Freak Flag Organics, Coconut Chicken Bone Broth
  • 1 cup uncooked, long grain rice
  • 1/4 cup fresh lime juice

Directions:

  1. In a large sauce pan, add the broth and rice. Bring to a boil. Reduce heat and simmer according to package directions, stirring occasionally. Usually about 20 minutes.
  2. When rice is cooked, add lime juice and stir to combine. Serve immediately.

Bruschetta Pesto Chicken Panini

Ingredient:

  • Loaf of sliced sourdough bread (ciabatta would also be good)
  • 4 cups rotisserie chicken, shredded
  • 1 jar Freak Flag Organics, Bruschetta Pesto
  • 2 Roma tomatoes, sliced
  • 8 oz fresh mozzarella, sliced
  • 10-15 fresh basil leaves
  • Butter, optional

Directions:

  1. Place shredded chicken in a bowl. Add jar of pesto to chicken and stir to combine.
  2. Preheat panini press. If you don’t have a panini press, a skillet or grill pan will also work for cooking.
  3. Butter the outside of bread slices, if using. Layer on the bread; chicken, mozzarella slices, tomato slices, and basil leaves. Top with another slice of buttered bread.
  4. Cook, using desired cooking appliance, until outside of bread is golden and crispy and cheese has melted inside.