1. SWEET POTATO AND SAUSAGE QUINOA BAKE
1 cup of quinoa, dry
2 cups of water
3 small sweet potatoes, peeled and chopped
1 bunch of kale, stems removed and chopped
1 package of organic italian chicken sausage, sliced
sea salt & pepper
extra virgin olive oil
1/3 cup (or more to preference) of shredded gruyere cheese
preheat the oven to 350 degrees f.
toss the sweet potato in olive oil, sea salt and pepper. place on a baking sheet and bake for about 30 minutes until fork tender.
place quinoa and water into a small pot. bring to a boil, then cover and simmer for 10-15 minutes until all of the water is absorbed.
in a large pan, add a drizzle of olive oil over medium heat. cook the chicken sausage until almost browned. add the chopped kale, another drizzle of oil, and sprinkle of sea salt and pepper and sauté until crispy.
mix the quinoa, sweet potato, kale and chicken sausage together in a large baking dish.
sprinkle the gruyere cheese on the top.
bake for 10 minutes until the cheese is melted.
2. GROUND TURKEY AND SWEET POTATO SKILLET
2 tbsp extra-virgin olive oil
1 lbs grass-fed extra-lean ground turkey
1 tsp garlic clove — minced
½ cup onions — diced
½ cup yellow pepper — diced
1 ½ cups sweet potato — diced
Salt and freshly ground black pepper
A pinch of red chili flakes
½ cup shredded mozzarella cheese
Fresh parsley for garnishing
In a cast iron skillet, heat olive oil over medium-high heat.
Add ground turkey and garlic. Use a wood spoon breaking up the turkey while it cooks. Stir occasionally and cook for about 5 minutes.
Add onions and yellow peppers and cook until onions are soft.
Add the sweet potato, chili pepper, salt, and pepper.
Cover the skillet and cook until they are tender. Don’t forget to stir occasionally. If necessary, add more olive oil or a little bit of water to cook the sweet potato faster.
While the sweet potato is cooking, preheat the oven to 400 degrees.
When the sweet potato is tender, add shredded mozzarella cheese and bring the skillet to the oven to melt the cheese.
When the cheese melts, remove from the oven, and garnish with parsley.
3. APPLE, MUSHROOM, AND SAUSAGE STUFFED ACORN SQUASH
2 medium acorn squashes
2 TBSP butter or 1 TBSP olive oil
1 lb chicken sausage, casings removed
1 large sweet onion
3 cloves of garlic, minced
2 large stalks of celery, diced
1 medium apple, peeled, cored and diced
½ lb mushrooms, cleaned and sliced small
1 TBSP fresh thyme leaves
½ TBSP rosemary leaves, minced
1 TBSP fresh sage leaves, minced
1 large egg, beaten
salt and pepper, to taste
¾ cup shredded white cheddar, mozzarella or gruyere cheese
Preheat oven to 400F
Cut squashes in half, remove the seeds and place on a baking dish, cut side down and roast for 30-45 minutes or until flesh is easily pierced. Remove from oven, turn the temperature down to 375F, flip over and allow to cool until you are able to handle it.
Meanwhile, heat a large, deep skillet over medium-high heat, cook sausage until browned. Remove sausage to a plate.
Add 1 tbsp of butter to the skillet along with the minced onion, celery and chopped apple. Add a generous pinch of salt and cook, stirring frequently until onion is translucent and apple is soft.
Add garlic and minced herbs and saute for 30 seconds.
Remove onion and garlic mixture to another plate or bowl.
Add remaining butter and mushrooms along with another pinch of salt. Cook, stirring every so often until brown and buttery, about 5-8 minutes.
Return onion/apple mixture to the skillet along with cooked sausage and all accumulated juices.
When squash is cool enough to handle, scoop out most of the flesh, leaving some in the skin for sturdiness.
Add squash flesh to the pan and stir until well incorporated. Taste, adjust salt and pepper.
mix in beaten egg and fill squash halves. You may have leftover filling- just add it to an oven safe dish.
Top with shredded cheese, return to the oven on the same baking sheet and bake for 15-20 minutes or until cheese is bubbly and brown.
Let stand 10 minutes before serving.
4. CRISPY GARLIC BUTTER CHICKEN AND BRUSSELS SPROUTS
8 chicken thighs – skin on or off, your choice!
1 lb. brussels sprouts, cut in half
1/2 teaspoon sea salt
1/4 teaspoon black pepper
3/4 cup chicken stock
2 teaspoons butter
3 garlic cloves, grated on a Microplane or very finely minced
Add the chicken to a non-stick frying pan over medium-high heat skin side up. (If using skinless thighs, add a teaspoon of oil.) Sprinkle half the salt and pepper over the chicken and let it cook for 5 minutes, or until it has browned on the bottom. Flip the chicken over and sprinkle on the remaining salt and pepper. Cook until the skin is crispy or the top is brown, about 6-7 minutes. Remove the chicken from the pan.
While the chicken is cooking, cut the brussels in half. Add the brussels sprouts to the pan and let them cook until they are brown on one side, about 5 minutes. Push them to the side of the pan and arrange the chicken on the other side of the pan. Pour the chicken stock into the pan (not over the crispy chicken) and let it simmer until the pan is dry and the chicken is fully cooked, about 15 minutes.
Pile the brussels sprouts on one side of the pan and add the butter and garlic. Let the garlic cook for 2 minutes then spoon some garlic butter over the tops of the chicken. Mix the rest of the garlic butter into the brussels sprouts.
Serve with lots of extra black pepper.