Meal Type: Lunch

Red Thai Coconut Curry with Winter Vegetables

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  PrintRed Thai Coconut Curry with Winter VegetablesYield 4 servings Even better than takeout, this vegetable-packed red Thai curry is a great quick weeknight dinner that starts with a flavorful simmer sauce. Ingredients1 Tablespoon coconut oil 1 medium onion, chopped1 small butternut squash, peeled and cubed 1 medium carrot, peeled and cut into matchsticks 1 bunch broccolini, cut … Continued

Kale and Chicken Pesto Calzones

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  PrintKale and Chicken Pesto CalzonesYield 6 servings Stuffed with chicken, kale, and goat cheese, these calzones are an easy weeknight dinner solution. Ingredients1 Tablespoon olive oil½ cup chopped onion2 cups shredded green kale2 Tablespoons chicken broth or water1½ cups chopped rotisserie chicken from the deli1 cup pesto, divided1-2 teaspoons hot sauce½ cup goat cheese1 … Continued

Chunky Beef and Vegetable Soup with Chutney

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  PrintChunky Beef and Vegetable Soup with ChutneyYield 4 servings This hearty and satisfying soup packed with vegetables, beans, and beef is topped with Maazah Chutney for a fresh, bright flavor. Ingredients2 Tablespoons. olive oil1½ lbs beef stew meat, chuck roast, or steak, cut into ½-inch pieces½ teaspoon salt¼ teaspoon pepper1 medium onion, chopped2 teaspoons … Continued

Squash, Sausage, & Kale Harvest Bowl

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  PrintKuri Squash, Ferndale Turkey Sausage, & Kale Harvest BowlYield 4 servings As the temperature drops and the days get shorter, here’s a comfort food recipe to add to your menu. Our harvest bowl is made with local Ferndale uncured smoked turkey Rachel sausage and sweet, buttery Kuri squash. It’s a hearty, savory delight that … Continued

Brown Ale Brats with Spicy Slaw

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PrintBrown Ale Brats with Spicy SlawYield 4 servings Hot off the grill, these flavorful brats are great for summer tailgating or picnicking. The spicy slaw can be made up to a day ahead for quick party prep. Ingredients2 Tablespoons apple cider vinegar1 Tablespoon olive oil2 teaspoon Dijon mustard¼ teaspoon kosher saltPinch black pepper2 cups shredded … Continued

Spicy Lemongrass Chicken

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PrintSpicy Lemongrass ChickenYield 4 servings Serve this flavorful chicken over white rice with a side salad or slaw with an Asian sesame dressing. Ingredients1 small shallot, finely chopped3 Tablespoons finely chopped fresh lemongrass3 Tablespoons soy sauce2 Tablespoons fresh lime juice2 Tablespoons honey1 Tablespoon olive oil3 cloves garlic, finely chopped2 teaspoons freshly grated ginger1 Tablespoon chili-garlic … Continued

Creamy Mushroom Lentil Soup with Sourdough Croutons

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PrintCreamy Mushroom Lentil Soup with Sourdough CroutonsYield 4 servings Ingredients2 Tablespoons olive oil1 pound mixed mushrooms, sliced1 onion, chopped2 cloves of garlic, minced2 teaspoons fresh thyme leaves½ teaspoon saltPinch black pepper½ cup white wine3 cups vegetable broth1 cup uncooked French green lentils, rinsed and drained¾ cup half-and-half3 green onions, choppedFor the Sourdough Croutons3 cups cubed … Continued

Vegetable Broth

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PrintVegetable BrothYield 10 cups A vegan version of the traditional chicken broth with a boost of rich flavor from the roasted vegetables. Use this broth in place of water in rice or grains for really flavorful dishes or as a starter for vegetable-based soups, and stews. The kombu seaweed paired with the vinegar provides a … Continued

Chicken Bone Broth

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PrintChicken Bone BrothYield 10 cups This flavorful and versatile chicken bone broth is made with chicken bones, vegetables, and herbs for a great rich broth that can be used in everything from soups and stews to rice and pan sauces. The eggshells paired with the vinegar provide a great source of calcium and minerals for … Continued