recipes

• Season chicken thighs with salt and pepper.
• Heat olive oil in a skillet over medium-high heat.
• Sear chicken thighs for 2-3 minutes per side, until golden brown.
• Place chopped onion in the bottom of the slow cooker.
• Add minced garlic, dried oregano, basil, thyme, and red pepper flakes (if using).
• Pour crushed tomatoes over the onion and spices.
• Place the seared chicken thighs on top of the tomato sauce.
• Cover and cook on low for 4-6 hours, or until chicken is tender and cooked through.
• Shred the chicken with two forks.
• Stir the shredded chicken back into the sauce.
• Garnish with fresh parsley before serving.
• Serve hot.

• Core the apples, leaving the bottom intact.
• In a small bowl, combine raisins, orange juice, orange zest, butter, cinnamon, nutmeg, cloves, and brown sugar.
• Mix well to combine.
• Stuff each apple with the raisin mixture.
• Pour water into the bottom of the slow cooker.
• Place the stuffed apples in the slow cooker.
• Cover and cook on low for 3 hours, or until apples are tender.
• Carefully remove the apples from the slow cooker.
• Drizzle any remaining liquid from the slow cooker over the apples before serving.
• Serve warm.

• Press the tofu to remove excess water, then cube it.
• Toss the tofu cubes in cornstarch until evenly coated.
• Heat vegetable oil in a large skillet or wok over medium-high heat.
• Add tofu cubes and fry until golden brown and crispy on all sides.
• Remove tofu from the skillet and set aside.
• In the same skillet, add minced garlic and grated ginger, and sauté for 30 seconds.
• Add bok choy and spinach, and sauté until wilted, about 3-4 minutes.
• Add soy sauce (or tamari), rice vinegar, sesame oil, and red pepper flakes (if using).
• Stir to combine and cook for 1 minute.
• Return the crispy tofu to the skillet and gently toss with the greens.
• Garnish with sesame seeds before serving.
• Serve immediately.

• Season chicken breasts with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Sear chicken breasts for 4-5 minutes per side, until golden brown.
• Remove chicken from skillet and set aside.
• Add minced garlic to the skillet and cook for 1 minute, until fragrant.
• Pour in chicken broth and deglaze the skillet, scraping up any browned bits.
• Whisk in heavy cream and Dijon mustard.
• Add chopped parsley, thyme, and tarragon.
• Bring the sauce to a simmer.
• If desired, mix cornstarch and water, and whisk into the sauce to thicken.
• Return chicken breasts to the skillet.
• Reduce heat to low, cover, and simmer for 10-15 minutes, or until chicken is cooked through.
• Serve hot.

• Heat vegetable oil in a large pot or Dutch oven over medium heat.
• Add chopped onion and sauté until translucent, about 5 minutes.
• Add minced garlic and grated ginger, and cook for 1 minute.
• Stir in curry powder, turmeric powder, cumin powder, and cayenne pepper (if using), and cook for 1 minute.
• Add diced tomatoes and coconut milk, and bring to a simmer.
• Add cauliflower florets and cubed potatoes, and stir to combine.
• Season with salt and pepper to taste.
• Reduce heat to low, cover, and simmer for 20-25 minutes, or until vegetables are tender.
• Garnish with fresh cilantro before serving.
• Serve hot.

• Season the beef cubes with salt and pepper, then dredge in flour.
• In a Dutch oven or large pot, cook the bacon over medium heat until crispy.
• Remove bacon and set aside, leaving the rendered fat in the pot.
• Sear the beef cubes in batches until browned on all sides.
• Remove and set aside.
• Add the onion, carrots, and celery to the pot and cook until softened, about 5-7 minutes.
• Add the garlic and mushrooms and cook for another 3-5 minutes.
• Pour in the red wine, beef broth, tomato paste, thyme, and bay leaf.
• Return the beef and bacon to the pot.
• Bring to a simmer, then reduce heat, cover, and simmer for 2.
• 5-3 hours, or until the beef is tender.

Optional: In a separate pan, melt butter and add pearl onions, cook until browned.

• Add to stew during the last half hour of cooking.
• Remove the bay leaf.
• Thicken sauce if desired.
• Serve hot.

• Season the beef chuck roast with salt and pepper.
• Heat a large skillet over medium-high heat.
• Sear the roast on all sides until browned.
• Place the chopped onion and minced garlic in the bottom of the slow cooker.
• Place the seared roast on top of the onion and garlic.
• In a bowl, combine barbecue sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, chili powder, and black pepper.
• Pour the sauce over the roast.
• Cover and cook on low for 8 hours, or until the roast is tender and shreds easily.
• Shred the roast with two forks and stir it into the sauce.
• Serve hot.

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×5 inch loaf pan.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Beat in the eggs one at a time.
• Stir in the orange zest.
• In a separate bowl, combine flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until just combined.
• Stir in the chopped apricots and walnuts.
• Pour the batter into the prepared loaf pan.
• Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
• Let the bread cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
• Slice and serve.