Coconut Chicken Curry

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Our favorite thing about this dish—which incorporates a deep warmth from the curry powder, ginger, and coriander—is that it gets even better with time. Once these decadent ingredients marry, they get richer and deeper with every bite. The takeaway? This makes as much of an incredible dinner as it does leftovers the next day.

This recipe yields 5

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.
  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.

Directions

  1. In a medium sized pot on medium heat add coconut oil. Let the oil warm and liquify. Add onion, garlic, ginger, curry powder, red curry paste, coriander, and the cubed chicken, cook together for 5 minutes while stirring continuously to prevent burning. 

  2. When the chicken is cooked half way through, add the red peppers. Let cook for another 3-5 minutes. The chicken should be nearly cooked through, the veggies will appear tender, and there will be lots of browning while all the flavors are cooking together. 

  3. Add the coconut milk, salt, pepper, fresh lime juice, honey, and fish sauce (optional). Simmer for 5-7 minutes to marry all the flavors. 

  4. Lastly, add cilantro and handful of fresh spinach. 

  5. Serve over white jasmine rice with extra chopped cilantro sprinkled on top and fresh lime on the side, 

 

Sweet Potato Gnocchi with Honey and Red Chili Oil

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Pillowy gnocchi get a kick of heat from the chili oil and sweetness from the honey. This dish packs in so much flavor and texture, plus the opportunity to add a bounty of fresh herbs if you choose. A bright, zesty, fun dinner for the family or a party. 

This recipe yields 8-10

INGREDIENTS

  • 1 large sweet potato, steamed until soft (approximately 2 cups)
  • 1 large japanese sweet potato, steamed until soft (approximately 2 cups)
  • 2 1/2 cups gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)
  • 1 large sweet potato, steamed until soft
  • 1 large japanese sweet potato, steamed until soft
  • 300 grams gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)

Directions

  1. In a large bowl add both of the steamed soft sweet potatoes and butter. Mash or use a mixer until the ingredients resemble a mashed potato like texture. It’s okay if there are some smaller potato pieces that appear to remain.  

  2. Add 2 cups of flour to the large bowl with the sweet potatoes. Combine until a dough-like consistency is formed. At this point, take the dough out of the bowl and place on your floured surface countertop. Add the remaining flour if the dough is too sticky. Now you will have a ball of dough ready to make into gnocchi pieces.   

  3. With a knife or pastry cutter, cut off a section of the dough and roll into ¾ of an inch tube like form. Cut into bite-sized pieces and set aside for cooking. 

  4. In a medium pan bring water to a boil. Once your water is boiling add the gnocchi pieces and boil for 1-2 minutes. Stir them in case they are stuck together. They will float to the top when they are ready. This process is fast and easy.

  5. Once the gnocchi are floating in the water transfer them to a medium saucepan on medium heat and toss with the chill oil, honey, salt, and pepper. 

  6. Finish with fresh squeezed lemon juice and fresh herbs of choice.

 

Sesame Seed Meatballs

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Like all PrimaFoodie recipes, these meatballs are free of gluten and dairy but are just as addictive as the classics. The sesame seed "breading" gives them an extra satisfying texture. We love to serve these as a holiday party appetizer, ideally warm in a crockpot with toothpicks at the ready for nibbling. 

This recipe yields 20 meatballs

INGREDIENTS

  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)

Directions

  1. Sprinkle sesame seeds on a plate.

  2. Combine the rest of the ingredients in a bowl. Roll mixture into small meatballs (a bit smaller than the size of a golf ball).

  3. Cover the meatballs with the sesame seed “breading” by gently rolling them in the sesame seeds until they’re fully covered. Place the breaded meatballs on a baking sheet lined with parchment paper. 

  4. Bake for 10 minutes at 400 degrees. 

 

Pomegranate and Balsamic Vinaigrette

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By mixing fresh pomegranate juice with high quality balsamic vinaigrette and reducing it down, you bring out the best of each: bright sweet fruitiness with a layered rich acidic punch. Drizzle atop roasted vegetables, greens, grilled meats, and more. 

This recipe yields 10-12 servings

INGREDIENTS

  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil
  • 3 pomegranates juiced
  • 2 tbsp balsamic vinaigrette
  • Salt and pepper
  • 1 tbsp honey
  • 2 tbsp olive oil

Directions

1. Add pomegranate juice to a saucepan on low heat. Reduce, occasionally stirring, until the juice has reduced by two-thirds. Set aside to cool.

2. Add honey, balsamic vinaigrette, and salt and pepper. Whip in the olive oil using a hand whisk.

 

Scallop Ceviche Tapas

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Citrusy, briney ceviche is a culinary treat that is unparalleled. This version is simple, as it exclusively calls for scallops, but bold in freshness and flavor. We love to serve ours in classic ceviche style, in a bowl drizzled with fresh lime juice aside homemade tortilla chips. 


This recipe yields 4 servings

INGREDIENTS

  • 4 fresh scallops cut in small cubes
  • 1 lime, juiced
  • 1 small jalapeno, finely diced
  • 1 scallion, finely sliced
  • ¼ of a small red onion, finely diced
  • ½ tbsp cilantro
  • ¼ of a bell pepper finely diced
  • 1 tsp roasted sesame seed
  • Salt and pepper
  • 4 fresh scallops cut in small cubes
  • 1 lime, juiced
  • 1 small jalapeno, finely diced
  • 1 scallion, finely sliced
  • ¼ of a small red onion, finely diced
  • ½ tbsp cilantro
  • ¼ of a bell pepper finely diced
  • 1 tsp roasted sesame seed
  • Salt and pepper

Directions

  1. Mix all ingredients in a bowl and let soak for 1 hour before serving. 

 

roasted cauliflower with walnut and Sun-dried tomatoes

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This roasted cauliflower dish is so delicious you won’t believe how easy it is to make. It’s a testament to the harmony of sundried tomatoes, buttery walnuts, and bright parsley. The mild heat from the chili powder brings it all together. 


This recipe yields 4 servings

INGREDIENTS

  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest
  • 1 small cauliflower
  • 4 ounces sundried tomatoes, finely chopped
  • 2 ounces roasted walnuts, finely chopped
  • 1 tablespoon parsley, finely chopped
  • 1 teaspoon chili powder
  • 2 tablespoons olive oil
  • ½ lemon juice and zest

Directions

  1. Cut the cauliflower into small pieces. Toss with olive oil and chili powder and spread on a roasting sheet. 

  2. Bake the cauliflower in the oven for about 10 minutes at 375 degrees. Do not over cook. It should be slightly roasted. 

  3. Add the cauliflower to a bowl and toss with sun dried tomatoes, walnuts, parsley, olive oil, salt and pepper, lemon juice, and lemon zest.  

 

Roasted Brussels Sprouts with Cranberries and Walnuts

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Brussels sprouts were made to be combined with fruit, but there is something extra special about tossing them with cranberries. The tartness brings them alive, resulting in a dish that is just as craveable served as a hot side as it is at room temperature for a snack. 

This recipe yields 4 servings

INGREDIENTS

  • 1 lb brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • ½ cup fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)
  • 500 grams brussels sprouts cut in quarters
  • 2 tablespoons roasted walnuts
  • 4 ounces fresh cranberries, cut in half
  • 2 tablespoons of pomegranate vinaigrette
  • 1 teaspoon cayenne pepper (optional)

Directions

Pomegranate Vinaigrette

  1. Mix all the ingredients and spread onto a sheet pan. Bake in the oven for 12-15 minutes at 375 degrees. For a crispy finish, cook them under the broiler for 1-2 minutes at the end.

 

Rainbow Harvest Stew

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A hearty stew delivers more than a bowlful of flavor. It's a way to warm up, slow down, and sink into the season. This one is brimming with nutrients, including vitamin-rich beets, kale, carrots, and fennel. Plus, the additional fresh garlic gives it an antioxidant punch. 

This recipe yields 10 servings

INGREDIENTS

  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley
  • 1 bundle swiss chard
  • 1 bulb of fennel
  • 2 leeks
  • 2 red onion
  • 1 bundle of kale
  • 5 cloves garlic
  • 5 rainbow carrots
  • 1 jalapeño
  • 1 lb rainbow potatoes
  • 4 golden beets
  • 4 celery
  • 3 quarts vegetable broth
  • 3 TB ground mustard
  • Salt, pepper, cayenne
  • ½ bundle of parsley

Directions

  1. Cut all the vegetables into bite sized pieces except for jalapeño and garlic, which should be finely diced. 

  2. In a large pot, bring vegetable broth to a boil then immediately reduce to a simmer. 

  3. Stir in mustard, salt, pepper, and cayenne. 

  4. Add all vegetables to the broth and let it simmer for 45 minutes. Be careful not to let it boil, as this will overcook the vegetables and diminish their nutrient content.

TIPS

** Add your favorite fresh herbs, such as thyme or oregano, for added flavor. This stew also works well with roasted chicken breast cut into cubes. 

 

Spaghetti Squash with Pomodoro sauce and Balsamic Eggplant Chips

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Featuring bright basil and sweet tomatoes, this pomodoro sauce has the perfect blend of salt, fat, and acid to make it craveable. When it's spooned over the noodle-like spaghetti squash, it turns into a decadent meal for a cold autumn night. The crunchy eggplant chips—which have a richness thanks to the balsamic—add another layer of texture and flavor.  

This recipe yields 4 servings

INGREDIENTS

  • 1 large spaghetti squash
  • For the eggplant chips:
  • 1 Japanese eggplant sliced into thin rounds
  • 3 garlic cloves, finely chopped
  • 1 lime, juice and zest
  • ½ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • For the Pomodoro Sauce:
  • 1 small red onion, cut julienne
  • 5 cloves garlic, finely chopped
  • 10 ounces of cherry tomatoes, cut in half
  • 2 tablespoons extra virgin olive oil
  • ½ bundle of basil, finely chopped
  • salt and pepper
  • 1 large spaghetti squash
  • For the eggplant chips:
  • 1 Japanese eggplant sliced into thin rounds
  • 3 garlic cloves, finely chopped
  • 1 lime, juice and zest
  • ½ cup balsamic vinegar
  • ¼ cup extra virgin olive oil
  • 1 tablespoon honey
  • For the Pomodoro Sauce:
  • 1 small red onion, cut julienne
  • 5 cloves garlic, finely chopped
  • 10 ounces of cherry tomatoes, cut in half
  • 2 tablespoons extra virgin olive oil
  • ½ bundle of basil, finely chopped
  • salt and pepper

Directions

  1. Combine the wet ingredients in a bowl and mix well. Add eggplant chips, making sure to coat them in the wet mixture. 

  2. Spread eggplant chips out on a baking tray and cook at 400 degrees for about 5 minutes or until they start to bubble and caramelize. 

  3. Remove the chips from the oven and let cool.

  4. Meanwhile, in a large pot, bring water to a boil and add a few dashes of salt. Poke the squash all over with a knife or fork so that it will cook evenly in the water. Add the spaghetti squash to the boiling water and let it cook for about 30 minutes. Remove from the water. Let it cool so it’s easy to handle, then peel and cut it in half. 

  5. Remove the seeds with a spoon and then using a fork, shred the spaghetti squash. Season with sea salt and olive oil and set aside.

  6. Add 1 tablespoon of olive oil to a saute pan. Add red onion and garlic. Saute on medium heat for about 1 minute. 

  7. Add cherry tomatoes and season with salt and pepper. Continue cooking for about 1 minute until the tomatoes soften. Using a wooden spoon squeeze a few tomatoes so the juice comes out. 

  8. Add 1 tablespoon olive oil to the sauce and stir to combine. Add basil. 

  9. Add the shredded spaghetti squash to plates or bowls. Laden a generous amount of the sauce atop the squash. Top with the eggplant chips and a few torn pieces of fresh basil. 

TIPS

**For the eggplant, it’s ideal to use a mandolin, but not necessary.

 

Carrot, Ginger and Butternut Squash Cream Soup with Jalapeño Apple Chutney

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Carrots, ginger, and butternut squash make a quintessential fall combination that speaks to the season. That is to say, it's always a winner, and this soup variety, which includes coconut cream and the additional sweetness of an overripe banana—is our favorite way to marry the three. The mild heat from the jalapeño chutney is the perfect unexpected finish. Depending on your preference, this soup is as delicious when made with chicken or vegetable stock.

This recipe yields 8 servings

INGREDIENTS

  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 48 ounces chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped
  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 2 quarts chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped

Directions

  1. In a large heavy bottom pot, sauté the onions, jalapeños, apples, turmeric, and ginger on medium heat. 

  2. Add butternut squash and carrots. Continue sauteing for another 5 minutes.

  3. Add the broth and coconut cream. 

  4. Bring to a boil, then quickly reduce to a simmer. Allow it to cook for about 15 minutes or until the squash and carrots are fork tender, then add the overripe banana.

  5. Puree the soup until smooth using an immersion blender or standing blender. Add lime juice and zest. 

  6. Serve with a spoonful of apple chutney (directions below).

Jalapeño Apple Chutney 

  1. In a small pot add 1 tablespoon olive oil, as well as the red onions and jalapeño. Saute for a minute or until the onions are translucent.

  2. Add fine diced apples. Sauté on medium heat for 2 more minutes.

  3. Add the honey and carmelize for about a half a minute. Then add the vinegar.

  4. Take it off the heat and add the cilantro, lime juice, and lime zest. Serve atop the soup. 

TIPS

**Aim to use an apricot jam that is made without added sugar. 

**The jalapeño apple chutney is also great atop your favorite protein or vegetables. It will keep in an airtight container in the fridge for up to 5 days. 

 

Cajun Spice Mahi Mahi

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Mahi Mahi’s mildly sweet flavor and flaky texture combine perfectly with Cajun flavors. The result is a juicy fish with ample zest. While we love to make our Cajun seasoning (it’s simple and calls for spices you likely have stocked), there are excellent pre-mixed options available—just be sure to opt for organic blends.

This recipe yields 2 servings.

INGREDIENTS

  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon
  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon

Directions

  1. Preheat the oven to 350 degrees/177 celsius.

  2. Place the Mahi Mahi on a baking sheet, skin side down. Season with salt, cajun spice, and a few drizzles of olive oil. Place in the oven for approximately 10 minutes.

  3. Pull apart flakes of the Mahi Mahi and drizzle lemon juice and a little olive oil on top.

TIPS

**This makes for excellent tacos! Top organic tortillas with the fish, shredded lettuce, and Sweet Peach and Tomato Salsa.

 

Tri-Color Coleslaw with Sesame and Cilantro

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This crunchy slaw features a blend of bright cabbages, bell pepper, bean sprouts. It’s finished with herby cilantro and nutty sesame seed oil. The addition of tamari adds a salty, umami punch.

This recipe yields 8-10 servings.

INGREDIENTS

  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce
  • 1 small head of napa cabbage
  • ½ small head of red cabbage
  • 1 yellow bell pepper
  • 1 small red onion
  • 1 clove of garlic
  • 4 ounces of bean sprouts
  • 1 small bunch of cilantro
  • 1 tablespoon of sesame seeds
  • 2 tablespoons of roasted sesame seed oil
  • 1 tablespoon of rice vinegar
  • 1 lime: juice and zest
  • 1 turnip
  • 5 radishes
  • 1 carrot
  • 2 tablespoons soy sauce

Directions

  1. Finely chop the napa cabbage, red cabbage, yellow bell pepper, and red onion.

  2. Finely shred the turnip, radish, and carrot to thin julienne-style strips. 

  3. Finely chop the garlic and cilantro to use as season.

  4. Place all ingredients into a large bowl. Add the rice vinegar, roasted sesame seed oil, soy sauce, and lime juice. Mix everything well.

TIPS

**This makes for an excellent side dish or atop grilled fish, chicken, or pork.


 

Late Summer Peach and Tomato Salsa

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Joy to us comes in the form of peak-season peaches and tomatoes. And when you marry the two? Perfection. This salsa delivers a bright blend of herby sweetness and mild heat. Use it to elevate tacos or grilled meat, or vegetables. It truly complements almost anything and is also a star on its own.

This recipe yields 8 servings.

INGREDIENTS

  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 2 peaches, cut in ½ inch cubes
  • 3 roma tomatoes, cut in ½ inch cubes
  • 1 jalapeño, finely chopped
  • 1 small bunch of green onions, thinly sliced
  • 1 small bunch of basil, thinly sliced
  • 1 lime, juice and zest
  • ½ teaspoon honey
  • ½ tablespoon olive oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

Directions

  1. Combine all ingredients in a medium size mixing bowl and mix together.

 

Garlic Green Beans

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Want a healthy, quick side of greens that isn’t a salad? Look to these Garlic Green Beans, which are simple to make and add fresh flavor and lots of crunch to a plate. You can cook these longer, if you like a softer texture.

This recipe yields 6 servings

INGREDIENTS

  • 1 lb fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder
  • 454 grams fresh green beans
  • 1 small red onion
  • 1 clove of garlic
  • Olive oil
  • Salt
  • Pepper
  • Cayenne powder

Directions

  1. Wash and clean the beans by removing the tips. Bring a pot of water to a boil.

  2. Boil the beans for 2-3 minutes.. Cool in a bowl of ice water, then strain and dry.

  3. Heat olive oil in a sauté pan to glaze the onions and garlic. Add the green beans and season with salt, pepper, and a hint of cayenne.

 

Pork tenderloin with honey mustard glaze

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This is one of those dishes that takes minimal effort and time to whip up, yet it tastes like it took all day to prepare. The honey and mustard bring out the natural sweetness of the pork. Make this for a Sunday supper or when you’re having guests for dinner.

This recipe yields 4 servings

INGREDIENTS

  • 1 pork loin approximately 1.5 lbs
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper
  • 1 pork loin approximately 680 grams
  • 4 tablespoons stoneground (country style) mustard
  • ½ teaspoon tarragon, finely chopped
  • ½ tablespoon honey
  • ½ tablespoon olive oil
  • ½ teaspoon fresh ground pepper
  • Zest of ½ lemon
  • ½ teaspoon sea salt
  • ¼ teaspoon cayenne pepper

Directions

  1. Preheat the oven to 350 degrees.

  2. Clean the pork loin by taking off the silver skin. Place it on a sheet pan.

  3. Mix together the mustard, honey, olive oil, tarragon, ground pepper, lemon zest, salt, pepper, and cayenne to create a glaze. 

  4. Cover the pork loin with the glaze and place in the oven. Cook for approximately 20 minutes or until the center temperature is 145 degrees fahrenheit.

  5. Take the pork loin out of the oven and let it rest for about 5 minutes. Cut it into one inch slices and top with cherry chutney.

**Add an additional ½ teaspoon of tarragon for a deeper flavor.

 

Balsamic Cherry Chutney

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Cherries complement an array of vegetables and proteins because of their mildly sweet, versatile flavor. Case in point: this Balsamic Cherry Chutney. The acid of the vinegar marries with the herbs and fruit, resulting in a put-on-everything fresh condiment. Aim to use fresh cherries and high quality balsamic vinegar and olive oil, if you can.

This recipe yields 6 servings

INGREDIENTS

  • 1 cup pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • ½ cup balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey
  • 240 grams pitted cherries, halved
  • ½ jalapeno, finely diced
  • 1 shallot, finely diced
  • 2 teaspoons tarragon, finely chopped
  • 115 grams balsamic vinegar
  • ¼ teaspoon black pepper
  • ¼ teaspoon sea salt
  • 1 teaspoon olive oil
  • ½ teaspoon honey

Directions

  1. Add the olive oil to a small pot over medium heat. Sauté the shallots and jalapeño until soft and fragrant.

  2. Add black pepper and balsamic vinegar. Turn the heat to low and simmer until everything starts to caramelize. The liquid will reduce to about half.

  3. Add the pitted cherries and let combine for about 1 minute.

  4. Turn off the heat and add the salt and honey.

  5. Once the chutney in the pot has cooled, add in the tarragon. 

  6. Serve over pork tenderloin, chicken, or any other favorite protein.

**This makes an excellent spread on toast or addition to coconut milk yogurt.

 

Melon, Cucumber Salad with Mint and Feta

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A bit of flavor magic happens when you combine juicy watermelon and cantaloupe with fresh mint. Plus, the mild saltiness of the feta brings out the sweetness of the melon. This is a perfect summer salad.

This recipe yields 8 servings

INGREDIENTS

  • ½ watermelon, chopped
  • ¼ cantaloupe
  • 4 roma tomatoes
  • 1 english cucumber
  • 1 red onion
  • 1 lemon
  • ½ jalapeno
  • ½ tablespoon honey
  • ½ bundle mint
  • 8 ounces of feta crumble
  • ½ watermelon, chopped
  • ¼ cantaloupe
  • 4 roma tomatoes
  • 1 english cucumber
  • 1 red onion
  • 1 lemon
  • ½ jalapeno
  • ½ tablespoon honey
  • ½ bundle mint
  • 8 ounces of feta crumble

Directions

  1. Cut melons, cucumbers, and tomatoes in 1-inch cubes.

  2. Finely slice the onion and jalapeno.

  3. Toss with finely chopped mint, salt, lemon juice, and honey.

  4. Top with feta crumble.

TIPS

**Cottage cheese can also be used as a dairy protein instead of feta.

 

Roasted Vegetable Salad

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Summer’s here, which means a bounty of fresh produce. We love using zucchini and summer squash for this dish, but you can incorporate any vegetables from the farmers’ market. A meal in and of itself, this is especially satisfying when drizzled with our Lemon Garlic Vinaigrette and paired with quinoa or grilled chicken.

This recipe yields 8-10 servings

INGREDIENTS

  • 1 zucchini squash, seeds removed
  • 1 yellow squash, seeds removed
  • 2 carrots
  • 1 red onion
  • 1 bundle of asparagus
  • ½ cauliflower
  • 1 bell pepper, any color
  • 1 small eggplant
  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne
  • 1 zucchini squash, seeds removed
  • 1 yellow squash, seeds removed
  • 2 carrots
  • 1 red onion
  • 1 bundle of asparagus
  • ½ cauliflower
  • 1 bell pepper, any color
  • 1 small eggplant
  • 4 tablespoons olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne

Directions

  1. Clean and cut all the vegetables in half.

  2. Toss the vegetables in olive oil and season with salt, pepper, and a touch of cayenne.

  3. Roast them on a grill leaving them al dente with a light burn for the best flavor. (See tips for oven roasting.)

  4. Remove from the grill and allow the vegetables to cool, then cut into bite sized pieces.

  5. Toss with lemon vinaigrette dressing.

TIPS

**Don’t have a barbeque or grill? Roast the vegetables in the oven on 375 degrees fahrenheit for 30 minutes or until desired tenderness. Al dente is recommended.

**Can be eaten as is or paired with a grain such as quinoa.

 

Lemon Garlic Vinaigrette

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We call it a vinaigrette, but in truth, this lemony garlic combo is so much more. We drizzle ours on fresh greens, roasted vegetables, and any grilled protein. It’s simple to make and keeps for seven to 10 days in the refrigerator.

This recipe yields 8 servings

INGREDIENTS

  • 2 lemons, pressed
  • ¼ cup olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh ground pepper
  • 1 teaspoon honey
  • Zest of 1 lemon
  • 2 lemons, pressed
  • 85 grams olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons parsley, finely chopped
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 1 teaspoon honey
  • Zest of 1 lemon

Directions

  1. In a bowl, combine the lemon juice and lemon zest. 

  2. Add garlic*, black pepper, sea salt and honey.

  3. Begin whisking while slowly adding the olive oil until it emulsifies. 

  4. Add parsley and continue to whisk. 

TIPS

**Press garlic with the flat side of a knife, add a pinch of sea salt, then finely chop. This helps to prevent chunks in the vinaigrette and also intensifies the garlic flavor. 

**Use as a salad dressing or marinade for chicken or fish, or drizzle on the Roasted Vegetable Salad. 

**For a different flavor profile, substitute parsley with basil, oregano, or thyme.

 

Triple Greens, Sweet Potato, and Turkey Stew

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We consider this stew a love letter to greens. Three different types—kale, collard, and mustard—marry with onions and fennel, lending a brightness to the turkey. The sweet potatoes get even sweeter as everything simmers down into a thick stew that’s perfect for cool spring nights. Finish with a glug of extra virgin olive oil. 

This recipe yields 8 servings

INGREDIENTS

  • 1 lb ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 1 lb sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 4 cups vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil
  • 450 grams ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 450 grams sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil

Directions

  1. Cut the kale, collard greens and mustard greens into fine stripes.

  2. Dice the sweet potatoes and red onions into 1-inch pieces.

  3. Dice the carrots and fennel into 1-inch cubes.

  4. Finely chop the dill.

  5. Heat the olive oil in a big pot over medium heat.

  6. Roast the ground turkey for about 2 minutes.

  7. Add the veggies and roast a few minutes more.

  8. Add the veggie broth, mustard, honey, vinegar, pepper, salt, fennel seeds, and cayenne pepper. Cover the pot with a lid. Let it simmer for about 30 minutes.

  9. Add dill when ready to serve.