Tag Archives: Freak Flag Organics

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 1/4Continue reading “Kale Pesto Quinoa with Grilled Vegetables”

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: 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. When rice is cooked,Continue reading “Coconut Lime Rice”

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: Place shredded chicken in a bowl. Add jar of pesto to chicken and stir to combine.Continue reading “Bruschetta Pesto Chicken Panini”

Freaky Deviled Eggs

Ingredients: 6 hard boiled eggs 1/4 cup diced pickle 1/2 tsp ground black pepper 1/3 cup Freak Flag Organics, Burger Joint Dipping Sauce Smoked paprika Directions: Halve the eggs and gently scoop out the yolks into a mixing bowl. Use a fork to break up the yolks. Mix in the pickle, pepper, and Burger JointContinue reading “Freaky Deviled Eggs”

Coconut Chicken and Farro Soup

Ingredients: 4 tablespoons unsalted butter3 celery ribs, cut into 1/2-inch pieces2 carrots, cut into 1/2-inch pieces1 medium onion, chopped2 garlic cloves, minced1 1/2 teaspoons finely chopped thymeKosher salt and ground black pepper1/4 cup all-purpose flour1 quick cooking farro (5 ounces)4 cups Freak Flag Organics, Coconut Chicken Bone Broth2 cups water4 cups shredded rotisserie chicken Directions:Continue reading “Coconut Chicken and Farro Soup”

Sheet Pan, Buckin’ Buffalo Chicken and Vegetables

Ingredients: 4-6 boneless, skinless chicken thighs 1 lb Brussels sprouts, cleaned and halved 2 large parsnips, peeled and cut into 2” pieces 4 medium purple potatoes (or any other potato) cleaned and cut into large bite size pieces Kosher salt and ground black pepper Extra virgin olive oil Freak Flag Organics, Buckin’ Buffalo Dipping SauceContinue reading “Sheet Pan, Buckin’ Buffalo Chicken and Vegetables”

Lemon Garlic Scallop Linguine

Ingredients: 1 pound linguini 1 pound scallops Kosher salt and freshly ground black pepper 2 tablespoon olive oil plus more for drizzling 3 tablespoons butter, divided 4 cloves garlic, minced 1 large shallot, finely diced 1/2 teaspoon crushed red pepper flakes 4 sprigs fresh thyme leaves removed and chopped 2 cup Freak Flag Organics, LemonContinue reading “Lemon Garlic Scallop Linguine”

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:Continue reading “Chimi-Verde Chicken Spaghetti”

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: Heat oil inContinue reading “Not So Sloppy, Sloppy Joes”