Year: 2014

Maple-Mustard Chicken Thighs

Maple-Mustard Chicken Thighs

You can double the “marinade” and set aside half of it before putting the chicken in and serve that portion as a sauce for even more flavor.

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Braised Kale

Braised Kale

Braising tenderizes the kale so that it’s not chewy while the vinegar and pepper give it a bite.

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Indian Chicken Curry

Indian Chicken Curry

We love spicy hot food, but we HAD to cut the cayenne down in this recipe from 2 teaspoons to 1 teaspoon and reduced the amount of potato in the original recipe. Now it has a good balance of protein and carbs plus lots of flavor.

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Roasted Winter Root Vegetables

Roasted Winter Root Vegetables

This recipe is very flexible; substitute in yams, turnips or other root vegetables you may have on hand.

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Sautéed Chard with Pancetta

Sauteed Chard with Pancetta

This recipe cooks quickly so have all ingredients prepared and get ready to enjoy some tasty greens!

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Chinese Beef and Vegetable Hot Pot Stew

Chinese Beef and Vegetable Hot Pot Stew

This comforting stew is great alone or served over Chinese rice noodles.

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