Week of August 25th

[Meatless Monday] NEW: CREAMY ORECCHIETTE with TOMATOES & CHILI OIL
Original recipe here.

Ingredients:

3/4 pound orecchiette
1/4 cup olive oil
2 cloves garlic, chopped
1/2 to 1 teaspoon red pepper flakes
Kosher salt
2 cups halved cherry tomatoes
1 cup ricotta
2 tablespoons torn fresh basil

Directions:

1.    Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water; drain the pasta and return it to the pot.

2.    Meanwhile, cook the oil, garlic, red pepper, and 1/4 teaspoon salt in a small pot over medium heat, stirring occasionally, until fragrant and sizzling, 2 to 3 minutes. Remove from heat.

3.    Add the tomatoes, ricotta, 1/2 teaspoon salt, and 1/2 cup of the reserved cooking water to the pasta; toss to coat. (Add more cooking water as needed to loosen the sauce.)

4.    Serve topped with the chili oil and basil.


NEW: GLAZED DRUMSTICKS WITH RICE NOODLES
Original recipe here.

Ingredients:

    8 ounces rice noodles (often called pad thai noodles)
    1 tablespoon canola oil
    8 chicken drumsticks
    Kosher salt and black pepper
    1/4 cup low-sodium soy sauce
    3 tablespoons rice vinegar
    3 tablespoons brown sugar
    1/4 head napa cabbage, sliced
    2 scallions, sliced

Directions:

    Cook the rice noodles according to the package directions; rinse.

    Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, turning occasionally, until brown on all sides, 6 to 8 minutes.

    Add the soy sauce, vinegar, and sugar and toss. Cook, turning occasionally, until the glaze is syrupy and an instant-read thermometer inserted into the thickest drumstick (avoiding the bone) registers 165° F, 5 to 7 minutes. (Lower heat if the glaze begins to burn. Add 1 to 2 tablespoons water if the glaze is syrupy before the chicken cooks through.)

    Serve the chicken over the noodles and cabbage, topped with the glaze and scallions.

NEW: SLOW COOKER TACO SOUP
Original recipe here. 

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Ingredients:

1 (16 ounce) can pinto beans
1 (16 ounce) can white beans or 1 (16 ounce) can kidney beans
1 (11 ounce) can niblet corn
1 (11 ounce) can Rotel tomatoes & chilies
1 (28 ounce) can diced tomatoes
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) envelope taco seasoning mix
1 (1 ounce) envelope hidden valley ranch dressing mix
1 lb shredded chicken, ground beef or 1 lb any meat

Directions:
Cook meat and drain.  Shred if needed. Add all ingredients to crock pot.  DO NOT DRAIN CANS.

Cook on high for 2 hours or low for 4 hours.  Keep on low until serving to keep hot.
  
Garnish with sour cream, shredded cheese, chopped green onions, or tortilla chips.


TURKEY SPINACH MEDLEY
Original recipe here.






Ingredients:

Package of individual turkey breast tenderloins
¼ teaspoon coarsely ground black pepper
2 tablespoons butter
2 ounces thinly sliced deli ham, cut into bite-size strips
½ cup orange juice
2 9 to 10 ounce packages fresh spinach
1 orange, cut into wedges
¼ teaspoon salt
¼ teaspoon coarsely ground black pepper

Directions:

Sprinkle turkey with ¼ teaspoon pepper.  In a very large skillet melt butter over medium-high heat; add turkey.  Cook for 12 to 15 minutes or until no pink remains, turning once halfway through cooking.  Remove turkey from skillet.  Cover to keep warm.

Add ham to hot skillet; cook and stir for 1 to 2 minutes or until ham is heated through and starting to crisp.  Using a slotted spoon, remove ham from skillet.

Add orange  juice to skillet; bring to boiling.  Add half of the spinach; cook about 1 minute or just until wilted.  Using tongs, transfer wilted spinach to a bowl.  Add the remaining spinach and the orange wedges to skillet; cook about 1 minute or just until spinach begins to wilt.  Using tongs, transfer mixture to the bowl with spinach, reserving juices in skillet.

Divide spinach mixture among plates.  Season with salt and ¼ teaspoon pepper.  On each dinner plate place one turkey portion, cutting it into four pieces.  Top with some of the ham.  Drizzle with the remaining juices from the skillet.



PORK AND TOMATO KEBABS WITH ROSEMARY LIMA BEANS
Original recipe here. 

Ingredients:

1 1/2 pounds pork loin, cut into 1-inch pieces
1 pint cherry tomatoes
8 small cloves garlic, unpeeled
1 lemon, cut into 8 pieces
4 tablespoons olive oil
kosher salt and black pepper
1 15.25-ounce can lima beans, rinsed
1 teaspoon chopped fresh rosemary leaves

Directions:

Soak 8 wooden skewers in water for at least 15 minutes. Combine the pork, tomatoes, garlic, lemon, 2 tablespoons of the oil, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.

Heat broiler. Thread the pork, tomatoes, garlic, and lemon on the skewers and broil, turning occasionally, until the pork is cooked through and the lemon wedges are lightly charred, 5 to 7 minutes.

Meanwhile, heat the remaining 2 tablespoons of oil in a small pot over medium heat. Add the lima beans, rosemary, and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until the beans are warm, 2 to 3 minutes. Serve with the kebabs.

Week of August 18th

NEW!  [Meatless Monday] BAKED SPINACH RAVIOLI "LASAGNA"
Original recipe here.

Ingredients:

    1 package frozen spinach ravioli, (or any flavor you like)
    1 cup store bought marinara sauce of your choice
    1 package shredded low fat mozzarella cheese
    1 tsp dry basil

Instructions:

    Preheat oven to 350 degrees.
    Spread a little marinara sauce on the bottom of a small baking dish.
    Top with one layer of ravioli, a little marinara sauce and some cheese. Then repeat making another layer.
    Sprinkle with basil.
    Bake until the cheese is melted and the the sauce is bubbling, about 15-20 minutes.
 

NEW! SIMPLE ROASTED CHICKEN LEGS & THIGHS
Original recipe here.

Ingredients:
    6 pieces of pasture raised chicken legs or thighs or a combo of both
    3-4 springs of fresh rosemary
    3 tbsp of pastured butter at room temperature
    sea salt and freshly ground pepper

Method:

    Preheat oven to 450 F.
    Wash and thoroughly dry off chicken.
    Finely chop your rosemary and mash together with butter in a bowl.
    Loosen up the skin of the chicken by sliding your fingers between the skin and the meat then evenly distribute rosemary butter underneath the chicken skin. Using about a 1/2 tbsp per piece of chicken.
    Salt and pepper the outside of the chicken.
    Place chicken in a baking dish or pan lined with parchment paper and bake for 45-55 minutes until skin is golden and crispy and the inside is tender and juicy.
    Enjoy!
    Alternately you can skip the rosemary butter and simply put the salted chicken pieces in the oven by themselves, this produces an almost equally delicious and crispy chicken dish.

NEW! SLOW COOKER ROOTBEER PULLED PORK
Original recipe here.

Ingredients:

    2 lb pork tenderloins
    12oz Root Beer
    1 cup BBQ sauce (any variety)
    1 tsp kosher salt
    1/4 tsp ground black pepper

Instructions:

    In a slow cooker, whisk together the root beer, BBQ sauce, salt and pepper. Add pork tenderloins. Heat on low for about 8 hours. Shred pork with two forks.
    Serve on a bun with additional BBQ sauce, if desired.
    ENJOY!


ARTICHOKE & SARDINE SPAGHETTI




Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice.  Season with salt and pepper.  Toss with the pasta.  Serve topped with additional pecorino.

 

Week of August 11th

CHEESY BAKED QUINOA
Original recipe here:

Ingredients:

4 cloves garlic
12 oz.  cherry or grape tomatoes
2 tablespoons e.v. olive oil
4 cups torn kale leaves
1¾ cups water (¼ cup + 1½ cups)
½ teaspoon kosher salt
¼ teaspoon crushed red pepper
¼ teaspoon freshly ground black pepper
1½ cups quinoa
¼ cup grated Parmesan, plus extra for serving

Heat the oven (with oven rack in the middle) to 400°F.

Chop the garlic. Place the tomatoes in a strainer and rinse.

Place a large ovenproof pot on the stove and turn the heat on to medium. Add the oil and heat until it shimmers (1 to 2 minutes). Add the garlic and cook, stirring with a wooden spoon, until light golden brown, about 1 minute. Add the tomatoes (they will splatter a bit- stand away from the pot as you add!)) and ¼ cup of the water and cover. Cook until the tomatoes just start to break down, about 8 minutes.

Meanwhile, tear the kale leaves from their tough stems into bite-size pieces (enough to measure 4 cups); discard the stems. Place in a salad spinner, wash, and spin dry.

Once the tomatoes are ready, add the remaining 1½ cups water, salt, red pepper, and black pepper (about 12 turns on pepper mill). Let come to a boil. Stir in the kale then the quinoa.

Transfer to an 8 by 8-inch baking dish. Sprinkle with Parmesan and cover tightly with foil. (Or you can leave it in the pot and cover with a lid.) Transfer to the oven and bake until the quinoa is tender, about 25 minutes. Sprinkle with extra Parmesan before serving.

SLOW COOKER CURRIED LENTILS WITH CHICKEN AND POTATOES
Original recipe here.

Ingredients:

1 ½ cups red lentils or yellow split peas
1 ½ pounds russet potatoes (about 2 peeled and cut into 1-inch pieces)
1 medium onion, chopped
2 garlic cloves chopped
2 teaspoons curry powder
1 teaspoon chopped fresh ginger
Kosher salt and black pepper
4 cups low-sodium chicken broth
6 boneless, skinless chicken thighs
2 tablespoons fresh lime juice, plus lime wedges for serving
¾ cup plain yogurt

Directions:

In a 4 to 6 quart slow cooker, combine the lentils, potatoes, onion, garlic, curry powder, ginger,  1 ¼ teaspoon pepper.  Add the broth and chicken, and turn to coat. 

Cover and cook until the lentils and vegetables are tender and the chicken is cooked through, on low for 7 to 8 hours or on high for 4 to 6 hours.

Fifteen minutes before serving, transfer the chicken to a medium bowl and using two forks, shred the meat; return it to the slow cooker.  Add the lime juice and stir to combine, adding more water if necessary to reach the desired consistency.  Serve topped with the yogurt and cilantro, lime wedges on the side.

HERBED CHICKEN, ORZO, AND ZUCCHINI
Original recipe here.

Ingredients:

2 cups dried orzo pasta
4 small skinless, boneless chicken breasts
1 teaspoon dried basil, crushed
5 tablespoons olive oil
4 medium zucchini, sliced
4 tablespoons red wine vinegar
2 tablespoons snipped fresh dill weed
Lemon wedges (optional)
Fresh dill sprigs (optional)

Directions:

Prepare orzo according to package directions; drain.  Return to saucepan.  Cover and keep warm.

Meanwhile, sprinkle chicken with basil.  In a large skillet heat 1 teaspoon of the oil over medium heat.  Add chicken; cook about 12 minutes or until no longer pink, turning once halfway through cooking.  Remove chicken from skillet.  Add zucchini to skillet ; cook and stir about 3 minutes or until crisp-tender.

In a medium bowl, whisk together vinegar, 4 tablespoons of oil, and the snipped dill week.  Add to orzo; toss to coat.

Serve chicken with orzo and zucchini.  If desired, garnish with lemon wedges and dill sprigs.

Week of August 4th!

[Meatless Monday] TAMALE PIE

Ingredients:

6 au gratin or small oven proof dishes (or one 9 x 9 baking dish)
1 cup cornmeal for polenta (or prepared polenta, about two 18 ounce tubes)
3 cups pinto beans, cooked (or canned)
1 cup frozen corn
1 15 ounce can diced tomatoes
1 1/2 cups salsa
2 teaspoons cumin
1/4 teaspoon cayenne
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup chopped cilantro
2 cups shredded Mexican cheese blend (or a mix of Monterrey jack and cheddar)
Sour cream to serve

Note: If you have time, we recommend cooking the beans from dry beans – it greatly enhances the flavor and texture!

Directions:

Make the polenta. When it is done, spread a layer evenly in the bottom of each dish. You can prepare it in advance and refrigerate until baking.

Preheat the oven to 350°F.

Chop the cilantro. Drain the can of diced tomatoes and 1/2 cups salsa to remove excess liquid. If using canned beans, drain and rinse the beans.

In large bowl, coarsely mash the beans with a fork. Add 1 cup corn, tomatoes, salsa, 2 teaspoons cumin, 1/4 teaspoon cayenne, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 cup cilantro. Mix to combine.

Spoon the bean mixture on top of the polenta. Top each dish with cheese and remaining cilantro.

Bake for 20 minutes until heated through. Remove from oven and let cool for about 5 minutes before serving. Top with sour cream to serve.

ROASTED CHICKEN SAUSAGE & POTATOES
Original recipe here.

Preheat oven to 450.  Pierce 1 ½ pounds smoked chicken sausage all over with a fork; place on a rimmed baking sheet with 1 ½ pounds halved small white potatoes and 1 tablespoon fresh rosemary leaves.

Drizzle all with 2 tablespoons olive oil; season generously with coarse salt and ground pepper. Toss to coat, and spread in an even layer.
 
Roast, tossing occasionally until sausage is browned and potatoes are tender, 30 to 35 minutes.  If desired, halve sausages crosswise before serving.


BEEF TACO SKILLET

Ingredients:

1 lb ground beef
1 can (10 ¾ oz) condensed tomato soup
½ cup Pace Picante sauce
½ cup of water
6 flour tortillas (6”) cut into 1” pieces
½ shredded Cheddar cheese

Directions:
Cook beef in skillet until well browned, stirring often to separate meat.  Pour off fat.  Stir in soup, picante sauce, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Stir.  Top with cheese.