Tbsp vegetable oil, sunflower, or avocado oil work best
1 tsp sugar
½ tsp salt, or more to taste
¼ tsp black pepper, freshly ground
2 Tbsp chopped parsley, or chives
Peal, cut potatoes into ¼ inch chunky slices. Boil the potatoes in a large pot covered with an inch of water over high heat until tender, about 20 minutes depending on the size of the potatoes. Drain and let the potatoes cool slightly.
Meanwhile, make the dressing. Cook the bacon in a skillet over medium heat until crispy. Take out the bacon and set it aside, leave the rendered fat in the pan. Add the onion to the pan and sauté until translucent but not browned, about 3-4 mins. Add beef broth and bring to a simmer. Turn down the heat and add vinegar, mustard, oil, sugar, salt, and pepper.
In a large bowl add half the potatoes and layer with parsley and or chives and bacon. Repeat with second layer of potatoes, parsley/chives, and bacon. Pour the hot dressing over the potatoes. Mix the salad gently then let the salad sit at room temperature for at least 20 minutes before serving so that the potatoes can absorb the flavor of the dressing. Bon Appetit!
*Please make substitutions where necessary based on dietary needs or food allergies
1 package chicken for stir fry approximately ~1 lb.
½ cup extra virgin olive oil
1.5 teaspoon Montreal Steak Seasoning
2 teaspoons Yellow Curry Powder
2 teaspoons Red Curry Paste
2 teaspoons Tsang Bangkok Peanut Sauce (optional)
½ cup Vegetable Broth
1 can Coconut Cream (Unsweetened)
1 glass container Roasted Red Pepper (2-3 diced red peppers)
1 bunch Cilantro (or parsley) (1cup chopped)
1 small package Sugar Snap Peas (1cup diced)
1 bunch Mint (diced 1/3 of a cup)
1 Jalapeño (6-9 thin slices)
Salted Planters Peanuts (optional)
1 package 8.5 oz Seeds of Change Organic Seven Whole Grains (Microwaveable Rice)
Large Steak Pan with cover
2-3 small bowls for chopped vegetables
Let’s Eat! List
Bowl, Plate, Knife (optional), Fork, Spoon
Cooking & Serving Instructions
Turn stove to high heat and in large steak pan add chicken, extra virgin olive oil, Montreal steak seasoning, yellow curry powder, Thai red curry paste, Tsang Bangkok peanut sauce (optional) and vegetable broth.
Cook covered under medium heat (stirring often) until chicken is ready, about 5-10 minutes
While the chicken is cooking, prepare the vegetables, dicing up the snap peas, roasted red peppers, mint, cilantro or parsley and thin slices (6-9 slices) of Jalapeño.
To the cooked chicken stir in can of coconut cream (less the liquid), bring to a simmer, then add in mint, cilantro, or parsley, snap peas, and red peppers.
Prepare microwaveable rice per instructions
When rice is ready divide into serving bowls equally
Add chicken mixture and then sauce to boarder (outer rim) of rice
Sprinkle with salted peanuts, cilantro or parsley, and Jalapeño slices
Fish is always a good option in changing up the main course for dinner. Meat, chicken, and seafood grace our table weekly, but sometimes one is just in the mood for a good piece of fish. Recently we had Halibut, not a cut of fish typically prepared in my kitchen, as I grew up eating cod and continues to be my go-to. But in the last couple months I ventured to preparing Halibut and am taking a liking to it. Want to try my recipe; here you go. Enjoy!
2 Halibut Filets
2 tablespoons Butter
1/3 cup canola oil
¼ cup extra virgin olive oil (optional)
Fresh oregano de-sprigged
Fresh basil chopped
1 teaspoon Minced garlic
Salt to taste
Black Pepper to taste
Steak seasoning to taste
1 cup Vegetable broth
1 tablespoon Lemon juice
1 tablespoon capers
1/3 of cup Heavy Cream
In steak pan add butter and canola oil; under high heat sear Halibut filets 2-3 minutes depending on thickness of the filet. Flip the filet to continue cooking another 2-3 minutes. Remove from steak pan and place on a platter. Too the steak pan add the vegetable broth, olive oil (if needed), lemon juice, black pepper, salt, minced garlic, basil, oregano, capers, and heavy cream. Stir ingredients together, bringing to a simmer for about a minute. Serve filet on a bed of your favorite carb (e.g., potatoes, butternut squash, carrots, rice) dressed with the sauce – pictured here with butternut squash and carrots.