FEATURED RECIPES

SWEET POTATO COTTAGE PIE

INGREDIENTS
• 2 medium sweet potatoes, peeled and chopped into 2” chunks
• 2 TBS butter
• ½ cup canned coconut milk
• Salt and pepper
• 1 TBS extra virgin olive oil
• 1 onion, diced
• 2 celery stalks, chopped
• 2 medium carrots, peeled & chopped
• 1 lb ground beef
• 2 garlic cloves, minced
• 1 TBS tomato paste
• ½ tsp cinnamon
• 1 tsp ground cumin
• Pinch nutmeg
• 1 cup beef broth

PREPARATION
1. Preheat oven to 375*.
2. Prepare the potatoes. Add them to a large pot of cold water, bring to a boil, reduce to a simmer and cook for 15 minutes or until tender. Drain the potatoes and return to the pot. Add the coconut milk, ½ tsp salt and ¼ tsp pepper. Mash until creamy and set aside.
3. Prepare the meat mixture. In a large pan over medium high heat, sauté the onion, celery and carrots in olive oil until tender and aromatic, about 5 minutes. Add the ground beef and continue to cook, breaking it up with a wooden spoon and letting it brown. About 6 minutes. Add the garlic, tomato paste, cinnamon, cumin and nutmeg. Taste and adjust seasoning with 1 tsp salt and ½ tsp pepper. Add the beef broth and cook until it has reduced by about 1/3.
4. Transfer the meat mixture to a 8” x 8” baker. Top with sweet potato mixture and bake for about 25 minutes or until bubbling. For an extra golden top, broil for the remaining 1-2 minutes before pulling from the oven.
5. Let it sit for 10 minutes before serving. Enjoy!

PULLED CHICKEN WITH PEPPERS AND ONIONS

INGREDIENTS
• 2 lbs chicken breasts, boneless/skinless
• Salt and pepper
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp paprika
• 1 tsp cumin powder
• 1 cup red bell peppers, thinly sliced
• 1 cup tomato, diced
• 1 cup +/- cooking liquid like chicken stock or water

PREPARATION
1. Season chicken breasts with 1/2 tsp of salt and ¼ tsp pepper. Place in a slow cooker and cover with onion, garlic, paprika, cumin, bell pepper and tomatoes. Add ½ the cooking liquid. Cover and cook on low 3 hours.
2. Check after 2 hours and add more cooking liquid if mixture looks dry. It should be a little soupy in the bottom 1-2” of the slow cooker.
3. Chicken is done when it breaks apart easily with a fork. Turn off heat and let the mixture cool for about 10 minutes before pulling apart the chicken into bite size pieces with 2 forks. Keep the pulled chicken in the pepper and onion mixture. Serve with tacos or over rice.

MARINATED SOFT BOILED EGGS

INGREDIENTS
• 1 dozen eggs
• 1 tsp olive oil
• 1 cup soy sauce
• ½ cup water
• 2 tsp sesame seeds (optional)
• 4 cloves garlic, minced
• 4 scallions, chopped ¼” crosswise
• 1 small jalapeño, sliced crosswise (seeds removed for less heat)

PREPARATION
1. Soft boil the eggs by bringing a large pot of water to a boil and adding olive oil. Gently add the eggs with a slotted spoon and boil for 6- 7 minutes (6 minutes for a more “jammy” yolk, 7 minutes for a more traditional firm yolk)
2. Remove from heat and immediately run eggs under cold water to stop cooking and let cool until safe to handle and peal.
3. Meanwhile, prepare the marinade by combing soy sauce, water, sesame seeds, garlic, scallion and jalapeño in a large, resealable container.
4. Add the pealed hard boiled eggs to the soy mixture. Cover and refrigerate for at least 2 hours and up to 3 days. Enjoy simply as a snack, served with avocado toast or as a salad, rice or ramen/soup topper.
5. Chef’s Tip: When the eggs have all been eaten, use the soy mixture as a marinade for chicken or pork before searing or grilling. Enjoy!