Roast Chicken Thighs with Crispy Kale

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Serves 6

Ingredients:

1/4 cup extra-virgin olive oil
2 t balsamic vinegar
1/2 t turmeric
1 t ground garlic
1/4 t ground pepper
Salt to taste (optional)
1 1/2 lb medium red potatoes, leave the skin on, clean, and slice into large chunks
1 medium onion, thinly sliced
1 sweet red pepper, cut into chunks
1 lb cremini mushrooms, washed, dried, and sliced into 1 inch pieces
6 oz kale, stems removed, leaves torn
6 large bone-in chicken thighs
1 T Seasoning Blend, see Spoon Mage™ Note
1/2 t smoky paprika Read More


New Potatoes, Mushrooms, and Peas

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Serves 6

Ingredients:

2 T butter
2 T olive oil
3 cloves of garlic, sliced on the diagonal
8 oz mushrooms, cut into thick slices or quarters
1 cup pearl onions, thawed from frozen
1 t dried thyme
1/8 t ground white pepper
1 1/2 lb new potatoes, rinsed, left unpeeled, and cut to bite sized chunks
12 oz peas, either fresh shelled or thawed from frozen Read More



Spaghetti Sauce with Mushrooms

Ingredients:

2 T olive oil
1 cup onion, chopped
12 oz mushrooms, sliced into chunks
6 cloves garlic, minced
1 (28 oz) can tomatoes, hand squished
1 (28 oz) can tomato puree
1 (14.5) oz can tomato sauce
1 (6 oz can) tomato paste
1 cup basil, fresh, rinsed and torn
1 1/2 t dried leaf oregano
1/4 t dried leaf thyme
2 T fresh parsley, chopped
1/4 t black pepper
1 T brown sugar
1/4 cup red wine
1 parmesan or Romano cheese rind Read More


Hamburger Vegetable Soup

Hamburger veggie soupIngredients:

2 pounds ground beef, 93% lean
1 medium yellow or sweet onion, chopped
1/2 red or green bell pepper, rinsed, deveined, and chopped
8 oz mushrooms, rinsed, dried, and sliced thickly
4 garlic cloves, minced
1 1/2 t powdered garlic
1 t thyme
1/2 t paprika
1/4 t ground black pepper
1 (15 oz) can diced tomatoes
2 cups fresh green beans, snapped into 1-2” lengths
4 cups beef stock, low sodium
Pinch of salt, to taste
Hot red pepper flakes, to taste Read More