fresh ingredients, and a meal that’s ready in minutes. Marinating the chicken well in advance will make it all the more flavorful. Enjoy!


Grilled California Avocado Chicken marinates in an amazing honey garlic balsamic sauce and is grilled to perfection!  It is topped with a thick slice of mozzarella cheese and avocados, tomatoes and basil.  This chicken is INCREDIBLE!!

1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

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  One of my favorite things about seafood is how fast it cooks, and the walnut crust in this recipe literally adds only minutes to the prep time.
 Once you try these Walnut Crusted Salmon Cakes with no bread filler - you will never go back to traditional Salmon cakes!




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I made this last week and it was truly amazing!
This is a 5 star recipe, it's also a great summer recipe. You can bake in oven or grill,.

The marinade for this chicken uses chili garlic sauce (I like Huy Fong), which you can find in almost any supermarket these days. Look for it near the Asian ingredients or the other condiments.Or simply buy it from my amazon link https://amzn.to/2vuGZfH
Chili garlic sauce is spicy and flavorful, and a few tablespoons of it goes a long way to season your marinade. The honey in the marinade balances the spiciness, so don’t skip it!  The chicken is great served over rice.  Makes tasty rice bowls.

Ingredients

• 3 tablespoons olive oil
• 2 tablespoons chili garlic, sauce such as Huy Fong
• 1 tablespoon honey
• 1 tablespoon rice wine vinegar
• 2 cloves garlic minced
• 1 (3-pound) chicken, cut into pieces, or the equivalent in chicken pieces
• Thinly sliced scallions, for garnish
• Sesame seeds, for garnish

1 Marinate the chicken: Whisk together olive oil, chili garlic sauce, honey, rice wine vinegar, and minced garlic. Add chicken to the marinade in a covered container and let it marinate in the fridge for at least 30 minutes or overnight.
2 Prep and heat the grill: Heat your grill to medium-high heat (about 400°F) with two zones for direct and indirect cooking. Use tongs to oil the grill grates using a small folded piece of paper towel dipped in oil.
3 Grill the chicken: Arrange the chicken skin-side down over the high-heat section of the grill and cook for about 5 minutes, or until you see dark, seared grilled marks. (If you'd like crosshatched grill marks, rotate the chicken 90-degrees halfway through.) Flip the chicken and keep over the hot section for another 4 to 5 minutes.
Transfer the chicken to the indirect section of the grill (this helps avoid overcooking) and cook the chicken until it reaches a safe internal temperature of 165°F in the thickest part of the meat, another 10 to 15 minutes.
Exact timing will depend on your type of grill and the temperature, so check the chicken frequently and use your best judgment on when to flip and when the chicken is done.
4 Remove, garnish, and serve: When the chicken is cooked through, remove it from the grill and let it rest for a few minutes. Then garnish with diced scallions and roasted sesame seeds. Serve while warm.
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Ingredients list for the lemon garlic herb shrimp in foil packets

Yield 4 servings

• 2 pounds (900g) large raw shrimp, peeled and deveined
• 1/4 cup (60ml) extra virgin olive oil
• 4 cloves garlic, minced
• 1 whole lemon, juice and zest
• 1 tablespoon dijon mustard
• 1 tablespoon honey
• 5 tablespoons chopped fresh cilantro
• 2 zucchinis, diced
• 2 large tomatoes, diced
• Crushed chili pepper flakes (optional)
• 2 tablespoons unsalted butter cut into pats
• Salt and fresh cracked peppe

Directions

1. Preheat your oven to 425°F (210°C). Place shrimp in a large bowl; add oil, garlic, lemon, honey, chili pepper flakes, mustard and cilantro. Add tomatoes and zucchini, toss to coat well and let rest for about 15 to 30 minutes.
2. Tear off four 16-inch sheets of foil and place over a rimmed baking sheet, one foil at a time. Using a spoon, arrange 1/4 of the shrimp and veggies mixture in the middle of the foil. Top with a tablespoon of the marinade in the bottom of the bowl and place a pat of butter.
3. Seal the foil packet by folding over one end to meet the corners of the other; continue to tightly fold the open edge to form a seal. Repeat the process with remaining foil packets. Arrange on the baking sheet and bake for 15-20 minutes.
4. Remove from oven and let rest 5 minutes before opening the packets. Be careful of the hot steam! Serve over pasta, rice, or as is with a slice of bread. Enjoy! ♥︎
Notes:

• For low carb and keto diet, skip on honey

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What’s a burrito bowl? A burrito without the tortilla wrapping. A bowl of steaming hot rice, topped with savory beans, and each and every taco topping you want—salsa, avocados, cilantro, guacamole, jicama, lettuce or cabbage.
Here’s the thing with a burrito bowl, it can be made in 15 minutes with pantry items and toppings from the fridge. Canned beans, reheated frozen cooked rice, prepared salsa. It’s fast, it’s easy, it works.

Ingredients

• 4 15-ounce cans of whole black bean (preferably S&W premium black beans, or Bush's best black beans)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup chopped cilantro
• 3 cups, uncooked rice, white or brown
• 1/2 teaspoon salt
• 4 1/2 to 6 cups of water, depending on the type of rice (read package)

• Sliced red cabbage
• Ripe avocado, peeled and cut into chunks
• Fresh tomato salsa
• Chopped fresh cilantro
• Queso fresco Mexican farmer's cheese (or Cotija cheese) (skip if cooking vegan)
• Sour cream or crema fresca (skip if cooking vegan)

1 Place the beans and the liquid from the can in a sauce pan. (Taste the liquid first; if it tastes good, use it, if not, drain the beans first, and add as much liquid to the pot with the beans as you strained out.)
2 Add the cumin and garlic powder to the beans. Bring to a simmer and simmer for a minute or two to heat the beans through. Stir in the cilantro and remove from heat.

Preparing the rest

1 Cook the rice: Place 3 cups of rice in a large saucepan. Depending on the type of rice you are using (short grain, long grain, white, brown) you will add any where from 4 1/2 cup of water to 6 cups of water to the pot. Check the rice package instructions.
Add 1/2 teaspoon of salt. Bring to a boil, lower the heat to low to maintain a very low simmer.
Cover and cook from 15 minutes to 45 minutes, depending on the type of rice (again, check the package instructions for the rice you are using).
Remove from heat and let rest for 10 minutes, covered, before fluffing with a fork to serve.
2 Construct the burrito bowl:  Place a serving of cooked rice at the bottom of a serving bowl. Top with black beans. Top with assorted garnishes—thinly sliced cabbage, chopped avocados, chopped cilantro, queso fresco and sour cream.




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Ingredients

For the salsa (makes 2 1/2 cups salsa):

• 1 cup finely diced strawberries
• 1 cup finely diced pineapple
• 1/2 cup finely diced red onion
• 1 clove minced garlic
• 1 cup roughly chopped cilantro, loosely packed
• 1 small red chili, diced (optional)
• 1 lime, juiced (about 1 1/2 tablespoons juice)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon sugar (optional if the salsa is tart)

For the tacos:

• 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon)
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1 teaspoon smoked paprika
• Heavy pinch of cayenne (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon olive oil
• Grapeseed or other high heat oil for grill
• 12 small (4- to 6-inch) corn tortillas

To serve:

• Shredded red cabbage
• Sliced radishes
• Avocado
• Sour Cream
• Lime wedges
• Cilantro

1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days.
Taste and add sugar or additional seasonings to taste when ready to serve.
2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking.
3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels.
In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning.
Rest the fish at room temperature while the grill heats up.
4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy.
5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid.
Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown.
If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds.
Grill until the fish is cooked through and flakes easily with an internal temperature of 145F.
Transfer the fish to a plate to rest.
6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften.
7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.






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Ingredients

For the veggie burgers:

• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 medium carrot, grated, about 1 cup loosely packed
• 1 clove garlic
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 1 large egg
• 1/4 cup breadcrumbs

For the Green Goddess Sauce:

• 3/4 cup mayonnaise
• 3/4 cup sour cream
• 1 ripe avocado
• 1/2 cup fresh parsley
• 1/4 cup tarragon
• 3 tablespoons minced chives
• 2 tablespoons lemon juice
• Salt and pepper

To serve:

• 6 burger buns
• Green lettuce
• Sliced red onion
• 6 slices Monterey Jack (or any good melting) cheese (optional)

1 Make and chill the patty mixture: In a food processor, add the chickpeas, grated carrot, garlic, and spices. Pulse the mixture a few times until combined into a rough paste. Add the egg and breadcrumbs, and pulse a few more times until mixture is evenly mixed.
Transfer the mixture to a bowl, cover, and chill for at least an hour or up to 24 hours. Chilling helps the mixture hold together a little better when forming the patties and when grilling.
Patties can also be shaped and grilled immediately, but will be fairly delicate. We recommend using a grill pan to grill the patties.
2 Shape the patties: Divide burger mixture into six even patties, and transfer to a plate or sheet pan to make it easy to carry to the grill. If you're not grilling right away, loosely cover the patties and store in the refrigerator until you're ready to grill.
3 Make the Green Goddess Sauce: Combine all ingredients for the sauce in a food processor with the blade attachment. Process until the sauce is smooth, has a uniform color, and an even consistency. It should be thick enough to hold its shape on a spoon. Taste the sauce and season to your liking with salt and pepper.
This sauce can also be made a few days ahead and kept refrigerated.
4 Prep all other burger ingredients: Make sure your burger buns, lettuce, sliced onion, and cheese are all prepped and arranged near the grill.
5 Preheat the grill: Preheat a gas or charcoal grill to direct medium-high heat. Prep all other burger ingredients (lettuce, red onion, cheese).
6 Grill the burgers: When you’re ready to cook burgers, lightly oil the grill grates or a grill pan with canola oil.
Grill burgers for 4 to 5 minutes per side, or until a crust forms on the outside. If you’re using cheese, add sliced cheese in the last minute of grilling.
7 Serve: Serve the burgers immediately with fresh lettuce, red onion, and slathered with the Green Goddess sauce.
Cooked burgers will keep well in the fridge for 4 to 5 days and uncooked burgers should be cooked within a day or two or frozen for later and then thawed before grilling.







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• 1 whole Flatout® Flatbreads (Grain)
• 3 tablespoons hummus
• 6 pitted olives (whatever is your favorite)
• 1/2 cup carrots (grated)
• 2 slices turkey 

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Ingredients

• 2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat
• 2 teaspoons olive oil
• 1 teaspoon butter
• 12 ounces (2 cups) orzo pasta
• 1 1/2 cups chopped onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 1/4 cups chicken stock
• 3/4 cup canned crushed tomatoes (including juices)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 2 Tbsp chopped fresh parsley

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Light and fluffy asparagus souffle recipe. Pureed asparagus mixed with bechamel and egg yolks, beaten egg whites folded it, baked to puffy golden deliciousness.

Ingredients

• 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces
• Salt
• 1/4 cup chopped shallots
• 1 clove garlic, chopped
• 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
• 4 Tbsp unsalted butter
• 1/2 cup finely ground dry bread crumbs
• 3 Tbsp cake flour (can substitute all purpose flour)
• 1 1/4 cup whole milk
• 1/4 teaspoon ground nutmeg
• Pinch dry ground mustard
• Pinch ground cumin
• Pinch ground ginger
• Freshly ground black pepper
• 1/2 cup grated Gruyere cheese (can substitute Parmesan, but frankly I prefer the Gruyere)
• 3 egg yolks, lightly beaten
• 5 egg whites

• 6 8-ounce ramekins

1 Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool.
2 Melt 1 Tbsp butter in saucepan on medium heat. Add shallots, garlic, and thyme. Cook gently until soft, do not let brown. About 4 to 5 minutes. Remove from heat.
3 Purée asparagus and shallot mixture in a blender. Measure out 1 1/4 cup of purée.
4 Butter 6 8-ounce ramekins. Coat well with the bread crumbs, reserving any leftover bread crumbs.
5 Make a thick béchamel sauce. Over medium-low heat, melt 3 Tbsp butter in a medium sized saucepan. Add the cake flour and whisk to completely incorporate the flour into the butter, continue to stir for a couple of minutes. Do not let brown. Very slowly, add the milk to the mixture, little by little, whisking constantly. Stir in 1/2 teaspoon of salt, the nutmeg, cumin, mustard, ginger, and some fresh ground black pepper. Lower the heat to low and let cook for 15 minutes, stirring occasionally to keep the mixture from sticking to the pan.
6 After 15 minutes, remove the béchamel from the heat and stir in the cheese. Transfer the béchamel and the asparagus mixture to a large mixing bowl (if you have a mixing bowl with a pour lip on the side, use it, it will make it easier to pour out later). Taste the mixture and adjust the seasonings. The souffle base should be well-seasoned. Stir in the egg yolks until well combined.
At this point you can make ahead the souffle mixture. Refrigerate to store for up to two days. Return to room temperature before proceeding.
7 Preheat oven to 400°F.
8 Prepare to make a water bath (a bain marie). Have ready a 9x12 baking dish with at least 2 inch sides. Put on a kettle of water to boil.
9 Add a pinch of salt to the egg whites and using a mixer, beat the egg whites to firm but soft, almost stiff, peaks. (Make sure there are no traces of egg yolk or shell in your egg whites before starting.) Do not over-beat. Over-beating results in stiff peaks that are dry, somewhat reminiscent of styrofoam. Use a rubber spatula to first fold in one quarter of the beaten egg whites into the asparagus mixture, then the remaining three-quarters. Use a light touch to keep from deflating the egg whites.
10 Fill ramekins with the mixture up to a quarter-inch from the top. If you want, sprinkle leftover bread crumbs on top. Place the ramekins in the bain marie baking dish. Place baking dish on the middle rack in the oven. Pour boiling water into the baking dish around the ramekins until the water comes up halfway the sides of the ramekins.
11 Bake for 10 minutes at 400°F, reduce the heat to 350°F and bake for about 15 minutes more, until puffed up and golden brown. Don't open the oven door until the soufflé is just about done, or it may fall.
You can serve the soufflés immediately or you can serve them later. To proceed for serving them later, let the soufflés sit in the bain marie for 15 minutes. Then use run a sharp knife around the edges and invert the individual soufflés to a buttered baking sheet. Cool to room temperature, wrap in plastic and store in the refrigerator for up to 2 days. Return to room temperature before re-baking. Heat oven to 400°F, bake the souffles on a buttered baking sheet, not in ramekins, for 7-8 minutes, and serve.






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This Mexican Chicken and Rice Soup takes classic chicken soup to a spicy, tomatoey new place. Serve with cilantro, lime wedges, and tortillas on the side.

ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 (15-ounce) can fire-roasted diced tomatoes, with juices
• 6 cups low-sodium chicken broth
• 1 cup fresh or frozen corn kernels
• 1/3 cup medium- or long-grain white rice (not cooked)
• 2 cups cooked and shredded chicken (See Recipe Note)
• Leaves from 1/2 bunch fresh cilantro sprigs, for garnish
• 1 to 2 limes, quartered, for garnish
• Corn or flour tortillas, to serve

1 Cook the onion: In a large pot over medium heat, warm the oil. Add the onion and oregano. Cook, stirring often for 3 to 4 minutes, or until the onion begins to soften. Stir in the salt and pepper.
2 Simmer the soup: Add the tomatoes, chicken broth, corn, and rice. Bring to a boil over high heat. Turn down the heat and simmer for 18 to 20 minutes, or until the rice is tender.
3 Add the chicken: Add the chicken and simmer for 1 to 2 minutes, or until the chicken is hot. Taste, and season with more salt and pepper, if you like.
4 Serve the soup: Ladle the soup into bowls and serve hot with the cilantro and lime wedges on top, and warm tortillas on the side.

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 foil wraped Cajun Chicken and Veggies

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gredients

• 2 Tbsp canola oil (or other high smoke point oil)
• 1 pound frozen corn (about 3 cups), still frozen
• 2 Tbsp mayonnaise
• 14 ounce bag low salt tortilla chips
• 1 pound monterey jack cheese, grated (do not buy pre-grated, it won't melt properly)
• 1 Tbsp cornstarch
• 1/2 cup cream
• 1/2 cup milk
• 1 clove garlic, minced
• 1/4 cup crumbled Cotija cheese (can sub crumbled feta)
• 1/8 teaspoon chipotle chili powder (can use regular chili powder or smoked paprika)
• 2 Tbsps of Mexican crema or 2 Tbsp sour cream that have been slightly diluted with water
• 1/2 lime, sliced into wedges
• 2 Tbsp chopped cilantro

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INGREDIENTS:

1 lemon, zest and juice
2 teaspoons fresh thyme, chopped
1 teaspoon Dijon mustard
1/2 teaspoon sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more to taste
1/4 cup olive oil
6 cups kale, deveined and coarsely chopped
2 carrots, peeled and thinly sliced
2 celery stalks, thinly sliced
2 apples, peeled and cut into ¼ inch slices
2 pears, peeled and cut into ¼ inch slices
1 of a red onion, thinly julienned
1/4 cup almonds, chopped and toasted

A fresh winter salad made with some of our farm’s favorite seasonal produce including kale, pears, apples and toasted almonds.

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ingredients

Directions

Preheat the oven to 450 degrees F and line a rimmed baking sheet with parchment paper. Turn up four edges of a large piece of foil to make a rectangular tray (about 12 by 5 inches) for the sauerkraut; set aside
On one side of the baking sheet, toss the potatoes with 1 tablespoon of the olive oil, and sprinkle with some salt and pepper; spread the potatoes into an even layer. Place the kielbasa on the other side of the baking sheet, leaving an empty place in the center for the foil tray. Brush the kielbasa with the remaining olive oil. Roast until the kielbasa begins to brown in spots and the potatoes are almost completely tender, about 15 minutes.
Toss the sauerkraut with the caraway seeds and spread into an even layer in the prepared foil baking tray. Place the foil tray in the center of the baking sheet. Roast until the potatoes are completely tender and browned, the sauerkraut is warmed through and the kielbasa is browned in spots, 15 minutes more. Divide sausage and vegetables between two plates and enjoy.

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The BEST chicken fajitas! Marinated chicken breasts seared quickly and served with seared onions and bell peppers, and flour tortillas.

 

Chicken Fajitas Recipe

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Ingredients

Directions

Preheat the oven to 375 degrees F. Mist a baking sheet with cooking spray. Grate the carrot and 1/2 onion into a large bowl. Add the chicken, panko, 2 tablespoons hoisin sauce, the ginger, 3 teaspoons soy sauce and 1 teaspoon sambal oelek and mix until combined. Shape the chicken mixture into 4 patties and place on the prepared baking sheet. Bake until cooked through, about 20 minutes. Meanwhile, thinly slice the remaining 1/2 onion. Toss with the mushrooms, sesame oil, lime juice and the remaining 1 teaspoon soy sauce in a bowl. Mix the remaining 2 tablespoons hoisin sauce and 2 teaspoons sambal oelek with 1 tablespoon water in another bowl. Warm the hamburger buns in the oven. Serve the burgers on the buns with a drizzle of the hoisin-sambal sauce and some of the mushroom mixture.

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