Take-Out Style General Tso Chicken with Broccoli

Cook time 18 min
Servings 4


8 cups Broccoli Florets
4 cups cooked Seasoned Jasmine Rice
2 packages Kevin's Natural Foods General Tso's Chicken

Heat 2 tbsp oil in skillet over med-high; add broccoli, salt/pepper and sauté 4-5 min until lightly browned; add ¼ cup water, reduce heat, cover + steam 3-5 min more until tender.

Meanwhile, cook or reheat rice.

Drain broth from 2 packets of chicken; heat 1 tbsp oil in a large skillet over medium; add chicken to pan, break into small pieces and sauté 3-4 min until browned on all sides; turn heat to low and add sauce packets; cook 1 min until sauce is hot.

Divide all between plates + dig in

Shaved Beef Tikka Masala Cucumber Bowl

Servings 4

Seasoned Jasmine Rice
Tikka Masala Sauce
English Cucumber
Shaved Beef Steak

Cook time: 10 minutes.
Wash and dry cucumber; dice into bite-size pieces and add to a bowl with 1 container salsa and toss to combine.
Heat 1 tbsp oil in a large skillet over high; add ½ beef in a single layer and sear 1 min, push steak to the side and repeat the process; sauté 2-3 min constantly stirring until hot, stir in sauce.
Cook or heat in microwave 90 sec.
Divide all to plates.

Bacon, Lettuce, Tomato and Egg Tortilla

Tomato

Lettuce
Whole Eggs

Bacon

Tortilla

Cook time: 8 minutes
Wash and dice tomatoes into ½-inch pieces; slice bacon into ½-inch pieces; shred lettuce.

Heat skillet over medium; add bacon and cook, stirring frequently, until browned and cooked through, 4-6 min.
Add eggs to same skillet stirring while cooking 3-4 min.

Lay tortilla on surface; add chopped vegetables and bacon. Add egg. Roll into wrap.

Rosemary Potato Egg Tortilla

Whole Eggs
Rosemary Heirloom Potatoes
Tortillas

Cook time: 8 minutes

Cut all potatoes into equal size pieces; add potatoes cut-side down to a skillet; add 1 tbsp oil and ¼ cup water then cover; heat over med-high 5 min then remove lid; heat 3-4 min until water evaporates and potatoes are browned and crispy.

Add eggs to same skillet stirring while cooking 3-4 min.

Roll eggs up into wraps.

Mushroom Egg Tortilla Wrap

Whole Eggs
Baby Bella Mushrooms
Tortillas

Cook time: 7 minutes
Wipe mushrooms clean and thinly slice; heat 1 tbsp oil in skillet over high, add mushrooms and cook undisturbed 3 min; sauté 3-4 min until browned and tender, season with salt/pepper.
Add eggs to same skillet stirring while cooking 3-4 min.
Roll eggs up into wraps.

Egg Tacos with Fresh Avocado Salsa

White Corn Tortillas
Whole Eggs
Mild Fresh Salsa
Fresh Avocado

Chop avocados into bite-size pieces and add to a bowl with ½ cup salsa; toss to combine.
Meanwhile, stack 8 tortillas on a plate and wrap with a damp paper towel; microwave 15-30 sec or until warm and soft.
Heat 2 tbsp oil in skillet over med-low; pour in eggs and salt/pepper, then cook undisturbed until eggs around edges begin to set, about 1 min; continue cooking, using a spoon to stir eggs until curds form and no liquid remains, 1-2 min; remove from pan immediately.
Divide eggs into tacos and top with avocado-salsa.

Breakfast Nachos

5 eggs, scrambled
1/2 cup cheese, shredded
1 1/2 cups tortilla chips
Any toppings you would like:

avocados
tomatoes
salsa
cilantro
sour cream
beans

Pork and Potato Hash

For restaurant-style brunch at home, look no further! Chunks of potatoes and pork meat are cooked down with savory herbs and spices like thyme, garlic and paprika. Make extra ahead of time and then all you have to do is crisp it up in a pan for a flavorful breakfast side or star of the show.

• 3/4 pound cooked pork rib or loin, cubed in 1 inch pieces
• 1 1/2 cups water
• 1 pound potatoes, diced
• 1 cup yellow onion (about 1/2 large onion), diced
• 1 clove garlic, minced
• 1/2 green pepper, diced
• 1/2 red pepper, diced

• Spice Blend 
• 1/2 tablespoon each, chili powder, chipotle powder, garlic powder, dry mustard, paprika and salt
• 1 teaspoon each thyme, oregano, coriander, cumin, black pepper

Mix together spices and set aside.

In a large non-stick skillet, bring potatoes, onion, and garlic to boil with the water. Cover and let cook for 7-8 minutes. Uncover the skillet and add the peppers. Cook for another 5 to 8 minutes while the liquid is evaporating. Add the pork and stir well. 

Add 2 tablespoons of the spice blend and continue to cook for another 5 minutes, stirring frequently to prevent sticking. Add salt and pepper (or more spice blend) to taste.

Green Chile Pork and Potato Protein Wrap

Cook time 9 min
Serving 2

8 oz. Green Chile sauce
2 cups cooked Pork and Potato Hash
6 Egg White Wraps

Heat 2 tsp oil in skillet over med-high; add hash in a single layer and cook undisturbed, 3-5 min until potatoes are browned; flip hash and cook 2-3 min more until crispy and hot.

Meanwhile, stack 3 or 4 wraps on a plate and wrap with a damp paper towel at a time; microwave 15-30 sec or until warm and soft.

Divide hash between wraps then drizzle each with 1-2 tbsp sauce; roll up.

Steak and Potatoes with Mushroom Pan Sauce

Garlic and Herb Seasoning (garlic, onion, parsley, oregano, rosemary, thyme and orange peel)

14 oz. Multicolored Baby Potatoes

1 lb. Baby Bella Mushrooms

4 Sirloin Steaks

Cook time: 30 minutes

4 servings

Preheat oven to 400°

Mix potatoes, 2 tbsp oil, salt/pepper to taste and garlic and herb seasoning blend, then spread on a sheet pan; roast 23-30 min until tender.

Meanwhile, heat 1 tsp oil in skillet over med/high; pat 4 steaks dry, season with salt/pepper to taste in batches, sear undisturbed 2-3 min; flip and cook an additional 2-3 min for med-rare (for more well done add 1-2 min per side), repeat with remaining steaks; rest steaks 5 min and reserve juices in skillet.

Clean mushrooms with a damp paper towel, then thinly slice; heat 2 tbsp oil in a 12-inch skillet or large pot over high, add mushrooms and cook undisturbed 3 min; sauté 5-7 min until browned and tender, season with salt/pepper to taste.

Add 2 tbsp water, bring to a boil, scraping brown bits; cook 2-4 min and salt/pepper to taste.

Serve steak topped with mushroom sauce.

Southwestern Cheezy Baked Chicken

Cook time 20 min
4 Servings

3 cups Bell Pepper Onion Sauté (Yellow Onion, Green Bell Pepper, Red Bell Pepper)

4 Seasoned Grilled Chicken Breast

1 cup Mozzarella Shreds, Gluten and Dairy Free or regular

2 cups Cuban Spiced Black Beans

6 Tab. Avocado Crema

Preheat oven to 425°F; 

Heat 1 tbsp oil in skillet over med-high and sauté pepper mix with salt/pepper to taste 4-5 min or until soft and starting to brown.

Lightly oil a small baking dish; add chicken breasts to dish and top with pepper mix.

Sprinkle on 1 cup cheese and bake 10-15 min until everything is hot and cheese has melted.

Meanwhile, warm 2 cups of beans in skillet, 2-3 min.

Add all to plates, drizzle with crema and serve beans on the side.

Sweet Chili Tofu Pineapple Grain Bowl

8 oz. Savory Spiced Tofu Bites
2 1/2 cups cooked Brown Rice-Quinoa Blend
1 lb. Fresh Cut Pineapple
8 Tab. Sweet Chili Lime sauce
4 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)



Cook time: 12 minutes

Makes 2 servings

Cook or reheat rice-quinoa blend. 

Heat 1 tbsp oil in skillet over med-high; sauté veggies with salt/pepper to taste 3-5 min until tender.

Heat tofu bites in a skillet over med-high until warmed through, 1-2 min, mix in sauce; divide everything between bowls

Chop 3 slices of pineapple and top bowls.

Blackened Pork Chops with Apple Salsa

2 Fresh Limes
2 Red Bell Pepper
4 Apples
4 Fresh Scallions
Blackening Seasoning (Paprika, Onion, Garlic, White Pepper, Black Pepper, Cayenne, Basil, Marjoram)
4 Boneless Center Cut Pork Chops

Serves 4
Cook time: 15 minutes

Pat 4 chops dry, season with blackening seasoning.

Heat 1 tbsp oil in skillet over medium, add chops and cook 3-4 min each side until cooked through, no pinkness remains and internal temperature is 145°.

Meanwhile, core and cut 4 apples into bite-size pieces; wash both peppers, cut off stem and discard seeds, then cut into bite-size pieces; add to a bowl.

Wash scallions, thinly slice crosswise and discard roots; add scallions to apple mixture, then toss with lime juice, 2 tbsp oil and salt/pepper to taste.

Divide blackened chops to plates and top with apple salsa.

Sweet Chili Trout Rice Bowl

 4 servings

2 cups Seasoned Jasmine Rice	2 ½ cups Pea Snaps
Sweet Chili Lime Sauce
10 oz. Steelhead Trout

Cook time: 22 minutes 

Cook or reheat rice; divide between bowls. Meanwhile, heat skillet over med-high and cook pea snaps with salt/pep 3-5 min until tender, stirring occasionally; divide between bowls.

Pat fish fillets dry and season with salt/pep; in batches, heat 2 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick); add fish to pan skin-side down and sear 5-6 min undisturbed until fish naturally releases from pan; flip over and cook 1-2 min until cooked through. Top bowls with trout then drizzle each with chili sauce.

Blackened Fish and Sweet Potato Mash

 4 servings

4 cups cooked Seasoned Jasmine Rice	4 Microwave-Ready Sweet Potatoes
Blackening Seasoning (3/4 Tablespoons paprika, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1/2 Tablespoon ground dried thyme, 1/2 teaspoon ground black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried oregano)	4 Fish Fillets (such as Mahi Mahi)

Microwave sweet potatoes until soft. 

Pat fillets dry with paper towels, season generously with seasoning mix.

Heat oil in skillet over med-high and sear fish 3-4 min on 1 side; flip and cook 1-2 min more until fish is cooked through and flakes easily with a fork. Heat rice with 2 tbsp water, stirring occasionally 2-3 min until warm or cook rice. Take the skins off the sweet potatoes and mash with a fork or masher, adding butter or margarine and seasonings as desired.

Divide all to plates

BBQ Chicken with Honey Roasted Veggies

 

Honey Herb Seasoning : (1 1/2 Tab. Brown sugar, 3/4 tsp. salt, 1 tsp. garlic powder, 1 1/2 Tab. honey, pinch black pepper, 2 tsp. Smoked paprika, 2 tsp. Onion powder, 1 tsp. Thyme, 1 tsp. Basil, 1/2 tsp. Fennel Seed, 1 tsp. lemon juice)	2 lbs. Boneless Skinless Chicken Thighs (or breasts)
5 Cups Squash and Pepper Veggie Mix (Red onion, Zucchini, Red Bell Pepper, Yellow Bell Pepper, Yellow squash)	1 cup BBQ Sauce

Cook time: 25 minutes 

Preheat oven to 400°; pat 2 packs of chicken dry, trim excess fat if desired and season with half of the honey herb seasoning. Brush with BBQ sauce; add chicken to sheet pan and roast 20-25 min until fully cooked. Meanwhile, mix 5 cups of a mixture of Red onion, Zucchini, Red Bell Pepper, Yellow Bell Pepper, and Yellow squash with 2 tbsp oil, rest of the honey herb seasoning; place on a sheet pan and roast 15 min; Flip veggies over and roast 10-15 min more until tender. Divide chicken and veggies between plates.

Tikka Masala Lamb and Cauliflower

 4 servings

2 cups Tikka Masala Sauce	2 1/2 cups Cauliflower Florets
	20 oz. Lamb Cubes

Cook time: 17 minutes 

Heat lightly oiled skillet over med-high; pat meat dry, season with salt/pep and sear, turning every 1-2 minutes to brown 3-4 sides evenly* (for more well done, increase cook time 1 min per side). 

Set aside.

Chop cauliflower into 1-inch pieces. Heat 2 tbsp oil in skillet over med-high; cook cauliflower with salt/pep 4-5 min, then add 4 tbsp water, reduce heat, cover and steam 2-3 min until tender.

Heat sauce in a pan and heat over medium, or in a microwave-safe bowl, cover and heat 30-60 sec or until warm. 

Divide sauce between plates and top with meat and veggies.

*The USDA recommends a minimum safe cooking temperature of 145°F for lamb

Gingery Tuna and Cucumber Rice Bowl

 4 servings

2 cups cooked Brown Rice Quinoa Blend

1/4 - 1/2 cup Sesame Ginger Sauce

1 English Cucumber

10 oz. Smoked Ahi Tuna

Cook time: 9 minutes 

Cook or reheat Brown Rice and Quinoa blend. Add to bowls. Separate slices of Tuna and add to bowls. Thinly slice cucumber and add to bowls. Drizzle on 1-2 tbsp sauce per bowl.

Cheesy Cuban Pork Ciabatta Sandwich

 

Honey Mustard

Kalua Pork

Gouda Cheese Slices

Chip-Cut Dill Pickles

Sliced Ciabatta Rolls

Cook time: 12 minutes 

Break entire package of pork into bite-size pieces, discarding banana leaf; heat a large skillet over med-high and sear pieces 3-5 min, turning half-way through until meat is crisped and hot. Slice 4 buns in half; spread each bun with 2 tbsp honey mustard; divide pork and pickles to buns then sprinkle each with 1 slice cheese; heat 2 tbsp oil (or butter) in a large skillet over med; cook sandwiches 2 min each side until toasty, then cover and warm 1-2 min until melty.

Seared Trout and Baked Asparagus Gratin

 4 servings

French Onion Sauce 224g.	Fresh Asparagus 255g.
Steelhead Trout 10 oz.	Fingerling Potatoes 710g.

Cook time: 35 minutes 

Preheat oven to 475°; Add potatoes to a large pot, cover with 2 inches of water and 2 tsp salt; boil over high and cook 10-12 min until just tender; drain and spread on a sheet pan to cool slightly; using a glass (or your hand), smash potatoes, drizzle with 2-3 tbsp oil and salt/pep; roast 10 min, flip and roast 10-15 min until golden and crispy. Meanwhile, oil a baking dish; add asparagus and top with ½ cup sauce; when 15 min remain on potatoes, bake asparagus until tender, 12-15 min. Pat 4 fillets dry and season with salt/pep; heat 2 tbsp oil in skillet over med-high (get the pan hot, otherwise fish will stick); in batches, sear fillets skin-side down 5-6 min until fish releases from pan; flip and cook 1-2 min until cooked through Divide all between plates.

Technicolor Chickpea Avocado Salad

Makes 2 servings

6+ Tab. Sesame Ginger Dressing
Rainbow Veggie Mix (shredded red cabbage, carrot, and kale )
2 Mini Cucumbers
1 Avocado
15 oz. Garbanzo Beans


Cook time: 4 minutes

Drain + rinse beans; set aside
Thinly slice 2 cucumbers
Carefully slice into 1 avocado + rotate the knife around the pit (it's safest to do this on a cutting board); twist the two halves apart, discard the pit/peels, then slice
Mix rainbow veggies, 6 tbsp dressing + salt/pep in large bowl

divide to 2 serving bowls + top with cucumbers, avocado and beans. Top with a drizzle of dressing, if desired.

Pesto Shrimp Linguine

4 servings

1 cup Regular Pesto or Walnut, Kale and Spinach Pesto
9 oz. Gluten free Linguine
12 Jumbo Shrimp

Cook time: 5 minutes

Heat 2 tbsp oil in skillet over med-high; pat shrimp dry + sauté with salt/pep 3-4 min until shrimp is pink, opaque + cooked through; set aside

Meanwhile, boil a large pot of unsalted water + loosen linguine; place in water, stir immediately + boil 3-4 min until al dente, then drain + return to pot

Combine shrimp + 1 cup pesto with pasta

Walnut, Kale and Spinach Pesto

2 cups Baby Kale and Spinach Blend
1/2 cup walnuts
1/2 cup extra virgin olive oil 
3 garlic cloves
the juice of one lemon
salt/pepper to taste
1 tbsp of dry parsley and basil (optional)
handful of Vegan Parmesan Cheese (optional)


(Walnut toasting is optional.) Toast the walnuts for 10 minutes in the oven on 350F. 

 Place all ingredients into a processor and run until smooth.
Stop and scrape down the sides as needed.
Adjust spices to your liking and add in vegan parmesan cheese for that extra cheesy flavor.

Lasts well in the fridge for up 4 days in an air tight container or mason jar. 

Source: Neurotic Mommy

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Chimichurri Shrimp and Mexican Street Corn Rice Bowl

4 Servings

1 lb. Shrimp
2 Red Bell Pepper
Chimichurri Sauce
9 oz. Mexican Street Corn White Rice

Cook time: 15 minutes


Heat 2 tsp oil in skillet over med-high; wash peppers, cut off stems + remove seeds, then cut into bite-size pieces + sauté 5-7 min or until tender

Heat 2 tbsp oil over med-high; pat shrimp dry + sauté with salt/pep 2-3 min until shrimp is pink, opaque + cooked through

Meanwhile, heat rice in microwave 90 sec (careful—it'll be hot!)

Divide everything between bowls + drizzle on 1-2 tbsp sauce per bowl

Mexican Street Corn and Rice

Makes 6 servings

1 1/2 cups long-grain white rice
2 3/4 cups water
1 tsp kosher salt, divided
2 cups white corn, frozen or canned
1 tbsp cooking oil, canola or avocado
3 medium green onions, thinly sliced
1/3 cup chopped cilantro
3 tbsp mayo
3 tbsp sour cream or Mexican crema
1 tsp tajín
1/2 tsp ground chipotle powder
1/4 cup cotija cheese, grated
1 large lime, cut into wedges

To Cook Rice 

Measure the uncooked rice, water, and half of the divided salt into the bowl of the rice cooker (rinse first if desired to reduce stickiness). Adjust settings, if applicable, and seal the lid. Once timer goes off, fluff with a fork before continuing with remaining instructions.

For Mexican Street Corn 

As rice cooks, heat the cooking oil in a skillet. Once heated, add the white corn. Toast in the skillet for 5-10 minutes, stirring occasionally, or until the corn becomes roasted and browned around the edges. Remove from heat and set aside.
Meanwhile, chop the cilantro and slice the green onions into thin slices.

Combine the mayonnaise, sour cream, remaining salt, Tajín, and chipotle powder in a small bowl. Set aside.
When rice is finished cooking, transfer to a large mixing bowl. Add the roasted corn, chopped cilantro, green onions, and mayonnaise mixture and fold together to combine. Garnish with lime wedges, cotija cheese, and additional spices if desired. Serve immediately.

Source: Street Smart Nutrition

Fish with Zingy Honey Mustard Sauce and Sauteed Bok Choy Mix

4 Servings

8 cups Bok Choy Veggie Mix (bok choy, broccoli, savoy cabbage, pea pods, and green onion)

Honey Mustard sauce

Creamy Horseradish

4 Halibut or other similar fish fillets
4 Fresh Scallions

Cook time: 15 minutes

Heat 2 tbsp oil in a large skillet or pot over high; sauté Bok Choy Veggie Mix with salt/pep 5-7 min or until tender

In a small bowl mix together 1 tbsp creamy horseradish + 4 tbsp honey mustard

Pat fish dry; season with salt/pep + garlic powder; heat 1 tbsp oil in skillet over med-high (get that pan hot, otherwise the fish will stick) + in batches sear fish 3 min, flip + sear another 1-2 min (for well done cook 3 min on second side); spread sauce onto Halibut; divide everything between plates
Wash scallions, thinly slice crosswise + discard roots; garnish veggies with scallions

BBQ Falafel Rice Bowl

4 Servings

4 cups Broccoli Florets
4 cups Seasoned Jasmine Rice
24 Zucchini Falafel
Garlicky Smoky BBQ Sauce

Cook time: 17 minutes

Heat 1 tbsp oil in skillet over med-high; add broccoli, salt/pep + sauté 4-5 min until lightly browned; add 2 tbsp water, reduce heat, cover + steam 3-5 min until tender

Meanwhile, heat rice in microwave 90 sec 
Heat 1 tbsp oil in skillet over medium; cook falafel 2-3 min per side until browned + hot

Divide all between bowls + drizzle bowls with BBQ sauce

Blackened Chicken and Veggie Power Bowl

2 cups Lentil Quinoa Rice Mix (seasoned brown rice, quinoa, and green lentils)
3 Mini Cucumbers
1 Fresh Lemon
1/2 Red Onion
Italian Parsley, to taste
8 oz. Blackened Chicken Breast

Cook time: 6 minutes

Heat in microwave Lentil Quinoa Rice Mix. divide to bowls

Pat chicken dry + slice, then add to bowls

Thinly slice 3 cucumbers + ¼-½ an onion, then add to a bowl with roughly chopped parsley; season with salt/pep, 1 tsp oil + a squeeze of lime; toss all to combine

Divide cucumber salad to bowls

Lemony Hummus and Eggplant Ball Pita Sandwich

Serves 2

3 Mini Cucumbers
2 Tab. Lemon Garlic Hummus
2 Gluten Free or Whole Grain Pitas
12 Eggplant Chickpea Veggie Balls


Cook time: 10 minutes


Preheat oven or air fryer to 375°; add veggie balls to a sheet pan or air fryer basket; bake 10 min or air fry for 4-5 min until heated through, shaking halfway

Thinly slice 3 cucumbers

Toast 2 pitas until warm + golden; slice pitas in half

Divide veggie balls + cukes between pitas then dollop each half with 1 tbsp hummus

Lemon Garlic Hummus

Made with just 6 ingredients, this vegan friendly hummus is bursting with bright lemon and savory garlic flavor. Perfect as an appetizer or a spread for sandwiches!

2 tablespoons extra virgin olive oil, plus more for serving
⅓ cup tahini
½ cup fresh squeezed lemon juice
2-3 garlic cloves
2 15-ounce cans garbanzo beans, drained and rinsed
1 tablespoon grated lemon zest
1 teaspoon fine sea salt
¼-⅓ cup water

In the bowl of a food processor, add the olive oil and tahini. Blend until a smooth, whipped texture is achieved. Add the lemon juice and garlic then pulse until finely chopped.

To the bowl, add the remaining ingredients: garbanzo beans, lemon zest, salt and water (starting with ¼ cup of water). Blend until a smooth and creamy texture is achieved, stopping to scrape the sides of the bowl in between blending. Add more water if a thinner texture is desired or more salt, if desired.
Serve immediately drizzled with olive oil and sprinkled with fresh lemon zest, chopped parsley and cracked pepper (optional), or store in an airtight container in the refrigerator for up to 10 days.

Source: Making Thyme for Health

Tofu and Zucchini Curry Rice

4 Servings

1 cup Coconut Curry Sauce
8 oz. Braised Lemongrass Tofu Nuggets
1 cup Brown Rice Quinoa Blend
1 Fresh Zucchini

Cook time: 10 minutes

Heat 2 tbsp oil in skillet over med-high, slice tofu nuggets in half + brown for 1-2 min; set aside

Heat 2 tsp oil in skillet over med-high; wash, then slice zucchini into ¼-inch rounds, add to pan, season with salt/pep + sauté 3-4 min until tender; set aside

Heat skillet over med-high heat + add rice blend with 2 tbsp water; stir occasionally for 2 min until warm

Turn off heat + combine all with 8 tbsp curry

Sweet Potato and Cauliflower Vindaloo Stew

 
20 oz. Cauliflower Florets
2 cups Spicy Vindaloo Simmer Sauce
Fresh Cilantro
Creamy or Vegan Garlic Sauce
4 Sweet Potatoes

Cook time: 22 minutes


Microwave 4 potatoes in wrappers on high for 12-15 min, flipping potatoes halfway through cook time (caution, potatoes will be hot!) carefully cut scoop out flesh into bite-size chunks

Meanwhile, chop cauliflower into 1-inch pieces + heat 2 tbsp oil in a 12-inch skillet or large pot over med-high; cook cauliflower with salt/pep 4-5 min, then add ¼ cup water, reduce heat, cover + steam 3-5 min; add sweet potato pieces, ½ cup water + sauce to cauliflower; simmer 5-7 min; season with salt/pep

Divide stew to bowls then swirl each with vegan garlic sauce + garnish with cilantro

Creamy Garlic Sauce

Suggestions for dippers: grilled or fried zucchini, aubergines, roasted red bell pepper, calamari with lemon, pita chips, french fries, or grilled meats.

1⁄3 cup plain yogurt
1⁄3 cup sour cream
1⁄3 cup mayonnaise
4 -16 garlic cloves, minced (to taste)
paprika
salt
pepper
fresh chives, finely chopped (for garnish)


Stir together equal parts plain yogurt, sour cream, and mayonnaise.
Stir in minced garlic and season to taste with paprika, salt and pepper. The sauce should have a velvety consistency, ie not too runny.
Garnish with fresh chopped chives.

Creamy Bean and Chicken Caesar Salad

5 1/2 cups Superblend Salad (Brussels sprouts, napa cabbage, kohlrabi, broccoli, carrots, and kale.)
1 1/2 cups Cucumber Corn Black Bean Salad
8 oz. Seasoned Grilled Chicken Breast
Regular or Vegan Caesar Dressing 

Cook time: 2 minutes

Pat chicken dry + slice into bite-sized pieces; add to a mixing bowl
Add Superblend + bean salad to bowl
Drizzle on 2-3 tbsp dressing + toss to combine
Divide salad between plates

Honey Dijon Roast Pork + Harvest Veggies

9 1/2 oz. Barbecue, Teriyaki or Honey Mustard sauce
8 cups Brussels Sprouts, Halved

7 cups Harvest Roasting Mix (Sweet potato, gala apples, red onion, fresh thyme, and parsley)
Smoked Kalua Pork

Cook time: 30 minutes


Preheat oven to 425°, mix roasting veggies and with 2 tbsp oil + salt/pep; place on a sheet pan; at the same time, mix brussels sprouts with 2 tbsp oil + season with salt/pep; place on another sheet pan

Place both in the oven on different racks + roast 15 min, then turn veggies over, add herbs to Harvest Roasting Mix + roast 10-15 min more

Meanwhile, break up package of the pork into bite-size pieces; heat a skillet over med-high + sear pieces 3-4 min turning half way through until meat is crisped and hot; mix in 4 tbsp sauce

Divide all between plates

Chicken Protein Enchiladas

Serves 4 

8 oz. Red Enchilada or Green Chile Sauce
Regular or Dairy-Free Sour Cream
20 oz. Seasoned Pulled Chicken
6 Egg White Wraps

Cook time: 26 minutes


Preheat oven to 400°; break chicken apart, add to a bowl, mix in ½ cup chile or enchilada sauce and set aside

In batches, heat wraps in microwave until warm

Divide filling among wraps, roll up and place in a lightly oiled, small baking dish seam side down; drizzle on remaining chile or enchilada sauce.

Cover dish with foil + bake 10 min; remove foil + bake 10 min more uncovered until hot + bubbling; serve with 1-2 tbsp sour cream per enchilada

Green Chile Salsa

 Serve with tortilla chips, burritos, tacos, grilled steaks, chicken, pork or fish.

1 pound tomatillos1

1 poblano pepper
1 jalapeño pepper
3 cloves garlic
½ cup cilantro
¼ cup white onion finely diced
½ – 1 teaspoon kosher salt
2 teaspoons lime juice


Peel and rinse the tomatillos. Cut them in half crosswise. Place a piece of tin foil on a baking sheet or inside a large skillet. Place the tomatillos cut side down on the foil. Set the pan over a medium high heat on the stove. Cook the tomatillos over medium heat until they soften and begin to take on a nice char – turning once or twice during the process, 7-8 minutes. Set aside.
If you have a gas cooktop or grill, turn the flame onto medium high heat and rest the jalapeño and poblano peppers over the flame until it blisters and blackens, using your tongs to turn and rotate several times until the entire pepper is blackened. (I rest the peppers directly on the iron grate over the flame, so the flames lap at the skin.)
If you don’t have a gas stovetop or grill, preheat the oven to 400 degrees. Place peppers on a baking sheet. Roast for 25-30 minutes until softened and slightly blackened.
After peppers are cooked place them in a glass bowl and cover the bowl with plastic wrap. Set aside to cool. When peppers are cool enough to handle, slough off the charred skin with your fingers and discard (it should come away easily).
Cut off the stem of the peppers. With a knife, cut the peppers in half, lengthwise. Remove the seeds and discard. Cut the peppers into large chunks and place into a small mini-prep food processor. Add the tomatillos, garlic, fresh cilantro and lime juice.
Using the chop or pulse button on the mini-prep, process the mixture until it’s the consistency of a chunky salsa.
Stir in the white onion and kosher salt (to taste).