BestDailyRecipe

This salsa comes from an old family friend. It’s pretty spicy, but you can always add more or less jalapenos depending on your tastes!

INGREDIENTS:

6 tomatillos

2 jalapenos

1 cup cilantro

3 cloves garlic (minced)

DIRECTIONS:

1. Cut stems off jalapenos
2. Cook tomatillos, jalapenos, and cilantro in a saucepan with 1/4 in water
3. Boil until ingredients are soft
4. Drain tomatillo mixture in a collander
5. Transfer tomatillo mixture to blender, add garlic, and blend until smooth
6. Serve with tortilla chips or as a sauce for tacos or burritos and enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

This salsa is very versatile! It’s best when made with fresh ingredients, if possible, from your local Farmers’ Market!

INGREDIENTS:

3 large tomatoes

1 medium green bell pepper

1 jalepeno pepper (optional)

3/4 cup red onion

2 tbsp cilantro

2-3 cloves garlic (minced)

2 tbsp white vinegar

1 tbsp fresh lime juice

DIRECTIONS:

1. Chop tomatoes, peppers, onion, and cilantro
2. Mix ingredients in a bowl
3. Refridgerate to blend flavor
4. Serve as an appetizer with tortilla chips or on tacos and enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

Serve this dish over rice or noodles. Great for when you’re feeling a little under the weather!

Serves 4

INGREDIENTS:

4 boneless, skinless chicken breasts (cut into bite-sized pieces)

2 tbsp olive oil

2 cloves garlic (minced)

3/4 inch piece fresh ginger root (finely chopped)

1 15 oz can coconut milk

1 tbsp red Thai curry powder

2 tbsp peanut butter

2 tbsp light soy sauce

2 scallions (chopped)

DIRECTIONS:

1. Heat oil over medium heat
2. Saute garlic and ginger for 2-3 min
3. Add chicken, and cook for 5 min
4. Add coconut milk, curry powder, peanut butter, and soy sauce
5. Bring to boil, reduce heat, cover, and simmer for 20 min
6. Add scallions and enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

This was a common request during our college years. It’s great for large groups, and it makes great leftovers for lunch or dinner! Plus it can be made with or without meat.

Serves 5-6

INGREDIENTS:

5-6 cans of canned white beans (we suggest S&W Seasoned White Beans)

1 large onion (chopped)

2-3 jalepenos (minced)

2 tbsp garlic (minced)

2 tbsp olive oil

5-6 cups chicken (or veggie) broth

1 1/2 tsp ground cumin

1 tsp oregano

1/4 tsp ground chili powder

1/2 tsp salt

8 oz chicken breast (chopped into bite-sized pieces; optional)

DIRECTIONS:

1. Saute onion, chiles, and garlic in oil over medium-high heat until onion is translucent
2. Stir in beans, broth, spices, and salt
3. Bring to boil, reduce heat, cover, and simmer for 2 hrs
4. Add chicken and cook for 15 min
5. Taste test, if necessary, add more salt and chili powder to taste. Enjoy!

As always, we encourage the use of locally grown organic produce and free range animal products in all your cooking!

This classic side goes with many different meals.

Serves 4

INGREDIENTS:

1 clove garlic, minced

3 tbsp butter

2 tbsp whole wheat flour

1/2 tsp salt

1/4 tsp black pepper

1 1/4 cup milk

1 pound russet potatoes, pealed if desired

DIRECTIONS:

Grease a 9×13 casserole dish or baking pan with 1 tbsp butter, set aside

In a small frying pan, cook garlic in remaining butter until browning

Stir in flour, salt, and pepper

Add milk

Cook and stir over medium heat until thickened

Meanwhile, slice potatoes 1/8 inch thick

Place half of potatoes in greased dish, cover with half of the sauce, add remaining potatoes and cover with remaining sauce

Cover and bake at 350° for 40 minutes

Uncover and bake for 15-20 minutes more, or until potatoes are tender

Enjoy!