Ingredients: 2 medium sweet potatoes peeled and cut into 1/2 inch cubes 1 pound ground lamb 1 yellow bell pepper, diced 1 large leek cleaned and sliced 3 cups arugala roughly chopped 2 garlic cloves, minced 2-3 Fresno peppers, finely chopped 2 tablespoons ghee or butter 1/2 cup chicken stock 1 teaspoon cumin 1/4 cupContinue reading “Spicy Lamb and Sweet Potato Skillet”
Tag Archives: Gluten free
Chicken Tortilla Soup
Ingredients: 2 tablespoons olive oil 1 medium yellow onion, diced 1 large jalapeno pepper, diced very small (the seeds are where the heat is concentrated; included or discard them based on preference) 4 garlic cloves, minced 32 ounces (4 cups) low-sodium chicken broth two 14.5-ounce cans diced tomatoes and juice one 15-ounce can black beans,Continue reading “Chicken Tortilla Soup”
Taco Stuffed Acorn Squash
Ingredients: 2 acorn squash, halved lengthwise and seededOlive oilKosher salt and Ground black pepperPaprika to season1/2 yellow onion, dicedSmall bell pepper (any color), diced3 cloves garlic, minced1 lb ground beef6 oz pork chorizo1 tsp cumin1 tsp coriander1/2 tsp chili powder1/2 tsp Mexican oregano1 (8 oz) can tomato sauce1 (15 oz) can black beans, rinsed andContinue reading “Taco Stuffed Acorn Squash”
Roasted Spaghetti Squash with Sausage and Kale Pesto
Ingredients: 2 medium spaghetti squasholive oilKosher salt and ground black pepper1 lb ground Italian sausage (medium or hot)1 medium yellow onion, chopped4 cloves garlic, minced1 jar Freak Flag Organics, Kale Pesto2 cups chopped kale1/2 cup shredded gruyere cheese1/2 cup shredded fontina cheeseShredded (or grated) parmesan cheeseItalian parsley, chopped for garnish Directions: Preheat oven to 400Continue reading “Roasted Spaghetti Squash with Sausage and Kale Pesto”
Blackberry-Fig Preserves
Ingredients: 1 pint blackberries, rinsed10-12 fresh figs, stems removed and quartered1 cup granulated sugarzest and juice of a small lemontwo sprigs thyme Directions: Add all ingredients to a medium sauce pan. Heat over medium-high heat and bring to a rapid boil. Reduce heat to low and simmer uncovered for 20-25 minutes, stirring frequently.
Collard Greens with Smoked Ham Hock
Ingredients: 2 bunches collard greens washed, and cut 1 large ham hocks 4 cups chicken broth 2 tsp seasoning salt 1 tsp ground black pepper 1 Tbsp onion powder 2 Tbsp garlic powder 2 tsp vinegar white or apple cider vinegar will do Directions: 1. Start off by placing the smoked ham hock and theContinue reading “Collard Greens with Smoked Ham Hock”
Thai Coconut Curry Rice
Ingredients: 1 Tbsp. Vegetable oil 1 cup long-grain white rice 2 Tbsp. Thai red curry paste 1 16 oz container Freak Flag Organics Coconut Chicken Bone Broth ½ tsp. salt 2 Tbsp Ghee 1 large carrot, peeled and thinly sliced 1 medium zucchini, quartered and sliced 2 small poblano peppers, thinly sliced 2 green onions,Continue reading “Thai Coconut Curry Rice”
Mint Chimichurri
Ingredients: 2 cloves garlic 1 Serrano pepper, chopped 1 cup fresh mint leaves, packed 1 cup fresh Italian parsley leaves, packed 2 tablespoons red wine vinegar 1/2 teaspoon Kosher salt 1/4 teaspoon ground black pepper 6 tablespoons extra virgin olive oil Directions: 1. Place garlic and Serrano in the bowl of a food processor andContinue reading “Mint Chimichurri”
Chicken Tortilla Roasted Tomato Soup
Ingredients: 1.5 lbs Roma tomatoes, halved and seeded 1 yellow onion, cut into eighths 4 cloves garlic, smashed 2 Tbsp police oil 4-6 sprigs fresh thyme 2 bay leaves 16 oz Freak Flag Organics, Chicken Tortilla Bone Broth Directions: 1. Preheat oven to 300 degrees F. Line a sheet pan with parchment paper. 2. PlaceContinue reading “Chicken Tortilla Roasted Tomato Soup”
Charred Green Bean and Pork Stir-Fry
Ingredients: 10 oz green beans 1 lb ribeye pork chops, sliced 1/2 yellow onion, chopped 4 cloves garlic, minced 2 tsp ginger, grated 2 1/2 Tbsp vegetable or canola oil SAUCE 1 Tbsp dark soy sauce 1 Tbsp Chinese cooking wine 1 tsp sugar 1 1/2 tsp Chili Garlic Sauce Directions: 1. Mix Sauce ingredientsContinue reading “Charred Green Bean and Pork Stir-Fry”
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