Chef and Artist

Month September 2020

White Bean Chicken Chili with cilantro, avocado

Salsa verde, green chilies and onions slow simmer in stock and spices to create a spicy, flavorful backdrop for the white beans, corn, and chicken. Reheat and serve with chopped avocado, cilantro and a few tortilla chips for some crunch.

Mexican Rice with Fajita Chicken and Black Bean and Corn Salsa

Rice is slow cooked in a blend of Mexican spices and tomatoes and served with chicken, peppers and onions that have been cooked in fajita spices. Served alongside is a chilled black bean, corn and tomato salsa.

Mediterranean Quinoa Bowl

Quinoa is cooked in vegetable stock as a base for this bowl. Sweet potatoes and red onion are roasted until tender, and chickpeas are cast iron roasted with garlic and oregano to add to the mediterranean flavors. Finish the bowl… Continue Reading →

Summer Minestrone Soup

Summer vegetables and a parmesan rind simmer in a vegetable broth of Italian Spices, carrots, celery, onion, San Marzano tomatoes, and garlic, until tender. Gluten free brown rice pasta, cannellini beans and fresh kale round out this hearty and flavorful… Continue Reading →

Pistachio Pesto Penne with Lemon Rosemary Chicken

Pistachios, garlic, fresh basil, parmesan cheese, and olive oil are blended together to make a flavorful pesto to stir over gluten free penne. Plump chicken breasts are pounded and marinated in fresh lemon juice, chopped rosemary, lemon zest and olive… Continue Reading →

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