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Gingery Stir Fry with Shrimp

This recipe is really easy to make and can be adapted to what you have on hand. We’ve also made it with chicken and it turned out just as good. Tofu or chickpeas can also work as a vegetarian option. We’ve used a variety of frozen vegetable mixes and they have all worked well, so feel free to pick whichever mix you like best.

Ingredients:
2 tablespoon olive oil
1 tablespoon fresh ginger, peeled and chopped finely
1/4 small onion, diced
1/4 lb. shrimp, cooked
1/4 cup raw kale, chopped
2 cups frozen vegetable mix
2 teaspoons low sodium soy sauce
1/2 cup cooked rice

Heat a large frying pan and add olive oil. Saute onion and ginger for one minute. Then add shrimp, kale and frozen vegetable mix. Saute until all vegetables are heated throughout, about 7 minutes. Lower the heat to medium and add in the rice and soy sauce. Mix for 2 more minutes and serve!

Sausage, White Bean & Kale Soup

This soup has a hearty rich flavor perfect for a winter evening. Both pork and chicken sausage work well in this recipe.

Ingredients:
1/4 yellow onion, diced
1 tablespoon olive oil
1 clove garlic, pressed
1/3 cup white beans
4 cups water
1 teaspoon chicken broth powder
2 sweet Italian sausages, fully cooked
1/2 cup raw chopped kale

In a large pot, saute onion in olive oil. Slice sausages into quarter inch thick slices. Add in the pot and saute until the flesh is slightly browned. Add in the garlic and saute for an additional minute. Add the water and chicken broth powder and bring to a full boil. Reduce the heat to a simmer and add in the beans and kale. Cook for 5 minutes and serve hot!

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

Ingredients:
1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Butternut Squash Farro Risotto

A tasty vegetarian meal!

Ingredients:
1 clove garlic, chopped finely
2 tablespoons olive oil
1/2 butternut squash
1 cup fast-cook risotto
2 cups water
1/2 teaspoon chicken broth powder
1/8 medium sized yellow onion, diced
2 tablespoons shredded parmesan & romano cheese
1/4 cup frozen cranberries
1/3 cup fresh kale, chopped and stems removed
black pepper

Peel and cube the butternut squash. Place on a baking sheet lined with parchment paper and drizzle about a tablespoon of olive oil over the cubed squash. Roast in the oven for 20-30 minutes at 375 degrees until the cubes are soft and slightly brown. In a medium pot, saute the onion in olive oil until the pieces are soft. Add in the garlic and farro and saute for another minute. Add in the water and chicken broth powder. Let the farro cook for at least 10 minutes once the water has started boiling. Boil off any excess water after this, which should only take a couple minutes. Add in the cranberries, kale, shredded cheese and butternut squash. Toss until fully combined and kale is slightly wilted. Top with more cheese and pepper if desired. Serve immediately.

Spinach & Cheese Strata

This recipe is highly adaptable. I used many ingredients that I already had in the fridge, and would have added even more if I had them.  For the bread, I used a store-bought sourdough that was a couple days old, but you could also use Homemade Bread.

Ingredients:
7 eggs
3 cups of bread, cut into one inch cubes
1/4 red onion
1/2 cup spinach
1/4 cup shredded Parmesan cheese
1/4 cup shredded sharp cheddar cheese
1/4 cup milk
couple shakes of pepper

In a large bowl, whisk eggs and milk together. Add the bread and mix until the bread cubes are covered in egg. Refrigerate overnight to allow the bread to be fully soaked. Add the remaining ingredients into the bowl and mix to combine. Bake in an cake or casserole pan for 35-40 minutes at 350 degrees.

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Corn Zucchini Pancakes

Ingredients:
1 cup corn kernels, canned, fresh or frozen
1 medium sized zucchini, shredded
1/4 vidalia onion, chopped
1 tablespoon chives
1/2 cup shredded Mexican blend cheese
2 eggs
1 cup buttermilk
1 cup flour
1/2 teaspoon baking powder
2 tablespoons olive oil
butter for the pan

Drain any liquid from the shredded zucchini and press paper towels into it to absorb any excess water. If you are using canned or frozen corn, do the same for the kernels. In a large bowl, whisk together the eggs, milk and olive oil. Add in the flour and baking powder and mix until the batter is fully combined. Mix in the corn, zucchini, onion, chives and cheese. Heat a skillet to medium heat and throw in a little butter to coat the skillet. Pour about 1/4 cup of batter on to the skillet. You may need to flatten it slightly to avoid an overly thick pancake. Cook until the bottom is golden brown, about 5 minutes. Flip the pancake and cook for an additional 5-7 minutes.

Chicken Cacciatore

A classic family dinner that never gets old.

Ingredients:
8 chicken tenders
1 tbsp. olive oil
2 onions, chopped
1 green pepper, chopped
1 clove garlic, minced
3 large tomatoes, chopped
2 cans tomato soup
2/3 c. water
3 tbsp. white or red wine (can substitute with cider vinegar)
1 tsp. salt
1/8 tsp. paprika
dash of pepper

Saute onions, garlic, and green peppers in olive oil in large pot on high heat until soft.Add tomatoes, tomato soup, water, and wine. Separately saute the chicken in olive oil for a few minutes until browned (but does not have to be fully cooked) and add it into the large pot, with seasonings. Allow to simmer for 1/2 hour until chicken is fully cooked. Serve with rice or quinoa.

Notes:
– Best if consumed by the gallon.
– Do not add chunks of turkey to week old cacciatore in hopes of diversifying the taste.
– Can be eaten for breakfast the next day.

Pizza Bread

Try this creative twist on pizza! Because who doesn’t love pizza?

Ingredients:
1 lb. pizza dough (enough for one large pizza)
Flour
1/3 c. marinara sauce
1/2 c. shredded jalapeño jack cheese
1 tbsp. butter, melted
1 clove garlic, minced
Roll out pizza dough onto a floured surface about the size of a large pizza. Spread marinara sauce evenly over the dough all the way up to the edges. Sprinkle the cheese evenly and up to the edges. Cut into rows and columns of approximately 3 inches, such that you are left with 3 inch squares. Create stacks of about 4-6 of these squares, one on top of another. Line a loaf pan with a sheet of buttered parchment paper. The paper should go up and over the sides of the pan. Carefully lay each stack of dough squares on its side into the pan. The stacks will likely somewhat come apart, and there should be some small gaps between sections of dough. Bake for 30 minutes at 350. Combine minced garlic and melted butter and spread over the bread. Bake for another 30 minutes at 350. Allow to cool before serving.IMG_4482.JPG

Tomato Chickpea Soup

If you couldn’t tell from the the weather, then you could definitely figure out by the number of soup recipes on our blog that winter has arrived. Here is another one that will warm you right up!!

Ingredients:
1 can chickpeas
1 can diced tomatoes (with peppers, onion, and celery)
3 c. chicken broth
1 bunch scallions
1 green pepper
2 tbsp. olive oil
1 tsp. chili powder

Saute scallions and peppers in olive oil in a large pot for a few minutes. On medium-high heat add chicken broth. Allow to fully heat up and then add diced tomatoes, chickpeas, and chili powder. Remove from heat and blend for just a few seconds, so that the consistency is still very chunky. Return to heat and simmer for another 5-10 minutes. Enjoy!

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