Smokey Citrus Cod With Mango Salsa

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Cooking fish always gets the reputation that it's hard—when it's anything but. The key is to buy high-quality fish and keep the ingredients to a minimum. For this dish, the smokiness of the paprika lends a kick to the cod's gentle flavor. Everything comes together with the sweet coolness of the salsa. 

This recipe yields 5-6 servings

INGREDIENTS

  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1 orange, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey
    #REF!
  • For the cod:
  • 5-6 pieces wild caught cod
  • 2 tablespoons olive oil
  • 2 tablespoons smoked paprika
  • 1 teaspoon chili flakes
  • 2 lemons
  • For the salsa:
  • 2 mangos, chopped
  • 2 jalapeños, chopped
  • 1 red pepper, chopped
  • 1/2 of a large cucumber, chopped
  • 1 tablespoon white rice vinegar
  • 1 teaspoon honey

Directions

  1. For the salsa, toss all ingredients in a large bowl. Set aside until serving.

  2. In a bowl, season the cod on both sides  with paprika, chili flakes, salt, and pepper. Add cod to an oiled preheated pan on medium-high heat. Cook 3-4 minutes on each side or until golden brown and tender.  Add a squeeze of fresh lemon juice on top.

  3. Serve the cod over the fresh mango salsa. 

 

Coconut Chicken Curry

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Our favorite thing about this dish—which incorporates a deep warmth from the curry powder, ginger, and coriander—is that it gets even better with time. Once these decadent ingredients marry, they get richer and deeper with every bite. The takeaway? This makes as much of an incredible dinner as it does leftovers the next day.

This recipe yields 5

INGREDIENTS

  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.
  • 3 tablespoons coconut oil
  • 1/2 medium yellow onion diced (1/2 cup)
  • 3 cloves garlic minced (1 and 1/2 teaspoons)
  • 3 tablespoons ginger finely minced (from a 1 and 1/2 inch piece)
  • 1 tablespoon yellow curry powder
  • 3 tablespoons red curry paste
  • 2 teaspoons ground coriander
  • 2 large red bell pepper
  • 1 pound boneless skinless chicken breast or thighs, cut into 1 inch pieces (this is approximately 2 large breasts)
  • 3 teaspoons fine sea salt and
  • 1 teaspoons freshly cracked pepper
  • 2 cans (13.5 oz.) full-fat coconut milk
  • 3 fresh limes, juiced
  • 1-2 tablespoons honey
  • 1 large handful of spinach
  • 1 teaspoon fish sauce (optional)
  • 1/4 cup cilantro
  • Optional:
  • Cooked basmati rice and extra lime wedges and cilantro for serving. For an extra crunch, add chopped peanuts or cashews.

Directions

  1. In a medium sized pot on medium heat add coconut oil. Let the oil warm and liquify. Add onion, garlic, ginger, curry powder, red curry paste, coriander, and the cubed chicken, cook together for 5 minutes while stirring continuously to prevent burning. 

  2. When the chicken is cooked half way through, add the red peppers. Let cook for another 3-5 minutes. The chicken should be nearly cooked through, the veggies will appear tender, and there will be lots of browning while all the flavors are cooking together. 

  3. Add the coconut milk, salt, pepper, fresh lime juice, honey, and fish sauce (optional). Simmer for 5-7 minutes to marry all the flavors. 

  4. Lastly, add cilantro and handful of fresh spinach. 

  5. Serve over white jasmine rice with extra chopped cilantro sprinkled on top and fresh lime on the side, 

 

Sweet Potato Gnocchi with Honey and Red Chili Oil

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Pillowy gnocchi get a kick of heat from the chili oil and sweetness from the honey. This dish packs in so much flavor and texture, plus the opportunity to add a bounty of fresh herbs if you choose. A bright, zesty, fun dinner for the family or a party. 

This recipe yields 8-10

INGREDIENTS

  • 1 large sweet potato, steamed until soft (approximately 2 cups)
  • 1 large japanese sweet potato, steamed until soft (approximately 2 cups)
  • 2 1/2 cups gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)
  • 1 large sweet potato, steamed until soft
  • 1 large japanese sweet potato, steamed until soft
  • 300 grams gluten-free flour
  • 3 tablespoons salted butter, melted
  • 1-2 lemons
  • Salt and pepper to taste
  • Fresh chopped herbs of choice (thyme and sage are great options but feel free to use any you have on hand)

Directions

  1. In a large bowl add both of the steamed soft sweet potatoes and butter. Mash or use a mixer until the ingredients resemble a mashed potato like texture. It’s okay if there are some smaller potato pieces that appear to remain.  

  2. Add 2 cups of flour to the large bowl with the sweet potatoes. Combine until a dough-like consistency is formed. At this point, take the dough out of the bowl and place on your floured surface countertop. Add the remaining flour if the dough is too sticky. Now you will have a ball of dough ready to make into gnocchi pieces.   

  3. With a knife or pastry cutter, cut off a section of the dough and roll into ¾ of an inch tube like form. Cut into bite-sized pieces and set aside for cooking. 

  4. In a medium pan bring water to a boil. Once your water is boiling add the gnocchi pieces and boil for 1-2 minutes. Stir them in case they are stuck together. They will float to the top when they are ready. This process is fast and easy.

  5. Once the gnocchi are floating in the water transfer them to a medium saucepan on medium heat and toss with the chill oil, honey, salt, and pepper. 

  6. Finish with fresh squeezed lemon juice and fresh herbs of choice.

 

Sesame Seed Meatballs

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Like all PrimaFoodie recipes, these meatballs are free of gluten and dairy but are just as addictive as the classics. The sesame seed "breading" gives them an extra satisfying texture. We love to serve these as a holiday party appetizer, ideally warm in a crockpot with toothpicks at the ready for nibbling. 

This recipe yields 20 meatballs

INGREDIENTS

  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)
  • 1 lb ground pork
  • 1 lb ground beef
  • 2 eggs
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon Paprika
  • 1 small onion, fine diced
  • 3 cloves garlic
  • Zest of 1 lemon
  • 4 ounces sesame seeds (for “breading”)

Directions

  1. Sprinkle sesame seeds on a plate.

  2. Combine the rest of the ingredients in a bowl. Roll mixture into small meatballs (a bit smaller than the size of a golf ball).

  3. Cover the meatballs with the sesame seed “breading” by gently rolling them in the sesame seeds until they’re fully covered. Place the breaded meatballs on a baking sheet lined with parchment paper. 

  4. Bake for 10 minutes at 400 degrees. 

 

Carrot, Ginger and Butternut Squash Cream Soup with Jalapeño Apple Chutney

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Carrots, ginger, and butternut squash make a quintessential fall combination that speaks to the season. That is to say, it's always a winner, and this soup variety, which includes coconut cream and the additional sweetness of an overripe banana—is our favorite way to marry the three. The mild heat from the jalapeño chutney is the perfect unexpected finish. Depending on your preference, this soup is as delicious when made with chicken or vegetable stock.

This recipe yields 8 servings

INGREDIENTS

  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 48 ounces chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped
  • For the Soup
  • 1 small butternut squash, cut in small cubes
  • 5 carrots, peeled and cut in small cubes
  • 1 small ginger root, fine diced
  • 1 turmeric root, fine diced
  • 1 white onion, cut in cubes
  • 1 overripe banana
  • 1 apple
  • 2 tablespoons apricot jam
  • 1 14-ounce can coconut cream
  • 1 lime, juice and zest
  • 2 quarts chicken or vegetable broth
  • salt and pepper
  • For the Jalapeño Apple Chutney
  • 1 apple, finely diced
  • 1 small jalapeño, finely diced
  • 1 small red onion, finely diced
  • 1 tablespoon honey
  • 1 teaspoon apple cider vinegar
  • 1 lime, juice and zest
  • 1 tablespoon cilantro, chopped

Directions

  1. In a large heavy bottom pot, sauté the onions, jalapeños, apples, turmeric, and ginger on medium heat. 

  2. Add butternut squash and carrots. Continue sauteing for another 5 minutes.

  3. Add the broth and coconut cream. 

  4. Bring to a boil, then quickly reduce to a simmer. Allow it to cook for about 15 minutes or until the squash and carrots are fork tender, then add the overripe banana.

  5. Puree the soup until smooth using an immersion blender or standing blender. Add lime juice and zest. 

  6. Serve with a spoonful of apple chutney (directions below).

Jalapeño Apple Chutney 

  1. In a small pot add 1 tablespoon olive oil, as well as the red onions and jalapeño. Saute for a minute or until the onions are translucent.

  2. Add fine diced apples. Sauté on medium heat for 2 more minutes.

  3. Add the honey and carmelize for about a half a minute. Then add the vinegar.

  4. Take it off the heat and add the cilantro, lime juice, and lime zest. Serve atop the soup. 

TIPS

**Aim to use an apricot jam that is made without added sugar. 

**The jalapeño apple chutney is also great atop your favorite protein or vegetables. It will keep in an airtight container in the fridge for up to 5 days. 

 

Cajun Spice Mahi Mahi

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Mahi Mahi’s mildly sweet flavor and flaky texture combine perfectly with Cajun flavors. The result is a juicy fish with ample zest. While we love to make our Cajun seasoning (it’s simple and calls for spices you likely have stocked), there are excellent pre-mixed options available—just be sure to opt for organic blends.

This recipe yields 2 servings.

INGREDIENTS

  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon
  • 2 lb of fresh Mahi Mahi filets
  • 1 tsp. Cajun spice
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tsp salt
  • Juice of ½ lemon

Directions

  1. Preheat the oven to 350 degrees/177 celsius.

  2. Place the Mahi Mahi on a baking sheet, skin side down. Season with salt, cajun spice, and a few drizzles of olive oil. Place in the oven for approximately 10 minutes.

  3. Pull apart flakes of the Mahi Mahi and drizzle lemon juice and a little olive oil on top.

TIPS

**This makes for excellent tacos! Top organic tortillas with the fish, shredded lettuce, and Sweet Peach and Tomato Salsa.

 

Triple Greens, Sweet Potato, and Turkey Stew

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We consider this stew a love letter to greens. Three different types—kale, collard, and mustard—marry with onions and fennel, lending a brightness to the turkey. The sweet potatoes get even sweeter as everything simmers down into a thick stew that’s perfect for cool spring nights. Finish with a glug of extra virgin olive oil. 

This recipe yields 8 servings

INGREDIENTS

  • 1 lb ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 1 lb sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 4 cups vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil
  • 450 grams ground turkey
  • 1 small bundle kale
  • 1 small bundle collard greens
  • 1 small bundle mustard greens
  • 450 grams sweet potatoes, cubed
  • 1 red onion, chopped
  • 3 carrots, chopped
  • 1 bulb of fennel, cut in 1 inch cubes
  • 3 tablespoons ground mustard
  • 1 tablespoon red wine vinegar
  • 1 tablespoon honey
  • 32 ounces vegetable broth
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon sea salt
  • ½ teaspoon dry fennel seeds
  • ½ teaspoon cayenne pepper
  • 1 bundle of fresh dill
  • 2 tablespoons olive oil

Directions

  1. Cut the kale, collard greens and mustard greens into fine stripes.

  2. Dice the sweet potatoes and red onions into 1-inch pieces.

  3. Dice the carrots and fennel into 1-inch cubes.

  4. Finely chop the dill.

  5. Heat the olive oil in a big pot over medium heat.

  6. Roast the ground turkey for about 2 minutes.

  7. Add the veggies and roast a few minutes more.

  8. Add the veggie broth, mustard, honey, vinegar, pepper, salt, fennel seeds, and cayenne pepper. Cover the pot with a lid. Let it simmer for about 30 minutes.

  9. Add dill when ready to serve.

 

Shenandoah Chicken Thighs

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There’s a trifecta to our favorite chicken thighs: Crispy skin. Rich juicy flavor. Fall-off-the-bone texture. These marinate in a garlicky balsamic-honey glaze that gives the meat a rich sweet-tangy-umami flavor that is unforgettable. We make these on repeat for parties and weekend family dinners.

This recipe yields 4 servings

INGREDIENTS

  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • ½ cup soy sauce
  • ½ cup red wine
  • ½ cup aceto balsamico
  • ⅛ teaspoon of black pepper
  • ¼ cup of honey
  • 4 chicken thighs
  • 1 garlic clove, finely chopped
  • ¼ lemon, juiced
  • 120 grams soy sauce
  • 120 grams red wine
  • 120 grams aceto balsamico
  • ⅛ teaspoon of black pepper
  • 60 grams of honey

Directions

  1. In a large bowl, add soy sauce, red wine, aceto balsamico, garlic, lemon, honey and black pepper. Whisk together until honey has dissolved. Set aside a half cup of the marinade for later.

  2. Add the chicken thighs to the marinade, skin side down, and let it sit for about four to six hours (or overnight).

  3. Remove the chicken thighs from the marinade, and pat them dry.

  4. Preheat the oven to 350 degrees Fahrenheit/176 degrees Celcius.

  5. On the stove, heat an oven safe skillet to medium heat and add 2 tablespoons of olive oil. Sear the chicken thighs in the skillet for about two minutes per side. Next, transfer them to the oven and let them cook for about 30 minutes or until internal temperature reaches 165 degrees Fahrenheit.

  6. In a small pot, add the remaining half cup of marinade and a ¼ cup of aceto balsamic. Let it reduce until it almost caramelizes. Drizzle on top of the chicken and serve. 

 

Golden Trout with Raisin Chutney

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Trout doesn’t always get the culinary attention it deserves, which is a shame. You can’t beat the clean flavor and perfect texture of this freshwater fish, which is an ideal vehicle for most any spice or flavor combination. Here we pair the trout with a vibrant, sweet raisin salsa. When sourcing your trout, choose wild and not farm-raised.  

This recipe yields 4 servings

INGREDIENTS

  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 4 boneless, skinless, filet of trout
  • 1 tablespoon of ghee
  • Pinch of ground cayenne pepper
  • 1 tablespoon olive oil
  • ½ lime, juiced

Directions

  1. Heat up a sauté pan with olive oil for fish.

  2. Sauté fish for 1 minute on each side. Season with salt, pepper and a touch of cayenne pepper powder. 

  3. Add a tablespoon of ghee and sprinkle with a little lime juice. 

  4. Transfer fish to a sheet pan and top with raisin salsa. 

  5. Put in the oven at 300 degrees for approximately 5 minutes.

  6. Serve with mashed potatoes and honey carrots.

 

New Year’s Pork and Sauerkraut

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Pork and Sauerkraut is a longstanding New Year’s Day tradition meant to bring good luck into the coming months. But it’s also one of our favorite meals for all its savory, zesty, and slightly sweet components. When you get good-quality, organic pork it marries perfectly with the creaminess of the red potatoes and bright acidity of the sauerkraut. Each bite is layered and satisfying.

This recipe yields 6 servings

INGREDIENTS

  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil
  • 4 lbs pork loin
  • 2 lbs sauerkraut
  • 10 red potatoes, halved
  • 2 onions, quartered
  • 4 apples, quartered
  • 1 tablespoon sea salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil

Directions

  1. Preheat the oven to 350 degrees Fahrenheit. 

  2. Season pork loin with salt and pepper. 

  3. Add olive oil to a large heavy bottom pan over high heat. Sear pork loin on all sides to lock in the juices.

  4. Once browned, remove pork from the pan and turn off the heat.

  5. Add potatoes, apples, and onions to the pan. 

  6. Place the seared pork loin on top, then cover the whole pot with sauerkraut. 

  7. Cook in the oven for 2 hours at 350 degrees Fahrenheit. 

Tips

**Be sure to use pork loin (not tenderloin) for this recipe. Bone-in country-style pork ribs also work well. 

**If making a large batch, create layers so the pork sits between potatoes, apples, onions  and sauerkraut. Sauerkraut should always be the top layer.

**It is not necessary to drain the sauerkraut. That extra juice will help keep the pork from drying out. 

 

Rosemary and Thyme Beef Stew

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​​The time and thyme are two stars of this comfort dish, with the former being the key to tender bites of beef. The richness of the bone broth adds depth and flavor, resulting in a stew that is layered and delicious. 

This recipe yields 6 servings

INGREDIENTS

  • 2 ½ lbs chuck roast, cubed
  • 2 cups beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper
  • 2 ½ lbs chuck roast, cubed
  • 16 ounces beef bone broth
  • 1 yellow onion, roughly chopped
  • 4 garlic cloves, chopped
  • 4 carrots, chopped
  • 4 celery, chopped
  • 1 lb bag of fingerling potatoes, quartered
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon apple cider vinegar (ACV)
  • 1 tablespoon of sea salt (divided)
  • 2 teaspoons fresh black pepper

Directions

  1. Cube the chuck roast and season with 2 teaspoons of sea salt and 1 teaspoon of black pepper. 

  2. In a dutch oven or heavy bottomed pan on high heat, brown the chuck roast on all sides to lock in the juices.

  3. Once the roast has been browned on all sides, add onion, garlic, rosemary, thyme, and broth to the pot. Bring to a boil and then immediately reduce heat to a simmer. Cover and cook for an hour and a half.

  4. Add carrots, celery, potatoes, ACV, sea salt and black pepper. If needed, add more bone broth so meat and vegetables are submerged in liquid. Allow it to simmer for an additional hour and a half.

  5. Check the meat after 3 hours. If it is still tough, continue cooking low and slow until the meat is so tender that it falls apart.

  6. Remove rosemary and thyme sprigs before serving. 

 

Rosemary Rhubarb Chicken Thighs

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We think of this as an abbreviated version of a full roast chicken (which is a PrimaFoodie favorite). Because this recipe calls for just thighs rather than the entire chicken, cooking time is reduced, as is clean-up. The result is juicy, sweet, and savory. (And your house will smell amazing.)

This recipe yields 4 servings

INGREDIENTS

  • 4 chicken thighs
  • 4 tablespoons ghee, melted
  • 1 onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 tablespoon honey
  • 2 cups rhubarb, roughly chopped
  • 2 carrots, roughly chopped
  • 1/4 teaspoon cardamom
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1/4 cup chicken broth
  • 4 chicken thighs
  • 4 tablespoons ghee, melted
  • 1 onion, roughly chopped
  • 5 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon fennel seeds
  • 1 tablespoon honey
  • 256 grams rhubarb, roughly chopped
  • 2 carrots, roughly chopped
  • 1/4 teaspoon cardamom
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 60 ml chicken broth

Directions

1. Place chicken thighs in a baking dish. Salt and pepper both sides of the thighs. 

2. Mix together ghee, onion, garlic, bone broth, rosemary, thyme, and fennel. Spread over the chicken. 

3. Bake at 425 degrees Fahrenheit/218 celsius for 25 minutes. 

4. Remove from the oven and add the rhubarb, carrots, and honey to the baking dish. Mix to coat the chicken.

5. Bake for another 20 minutes at 425 degrees Fahrenheit/218 celsius.  

 

Spicy Super Bowl Wings

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There’s a reason why wings are the quintessential party protein: They’re easy to make and complement most any side dish or dip. Plus, the dark meat on chicken is hard to mess up, which means these make for moist, tender bites every time. Just make sure you make extra for unexpected guests. 

This recipe yields about 25 wings

INGREDIENTS

  • 3 pounds chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil
  • 4 kg chicken wings
  • 1 teaspoon sea salt
  • 1 teaspoon ground black pepper
  • 3 teaspoons crushed red pepper
  • 1 Tablespoon olive oil

Directions

1. Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius.
2. In a large bag combine all ingredients except the olive oil and shake well. Set in the refrigerator for at least 30 minutes before cooking.
3. After the chicken has been in the refrigerator for 30 minutes, remove and add the olive oil to the bag. Shake well.
4. Place the wings on a baking tray lined with parchment paper taking care to space them evenly on the tray.
5. Bake for 20 minutes. Then flip and bake for another 15 minutes. Then flip once more for another 5 minutes.


TIPS

**Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

 

Buffalo Cauliflower "Wings"

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These cauliflower florets develop a meaty and caramelized taste that is satisfying. Perfect on their own, they quickly get amplified with the tangy, rich buffalo sauce. A game-day win.

This recipe yields 4 servings

INGREDIENTS

  • 24 ounces cauliflower florets
  • 1 cup Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 680 g cauliflower florets
  • 240 ml Primal Kitchen Buffalo sauce
  • 1 teaspoon sea salt
  • ½ teaspoon pepper

Directions

1. 1. Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius.
2. In a large bowl, toss the cauliflower florets with the Primal Kitchen sauce, sea salt, and pepper.
3. Place in the oven and roast for about 30 minutes, flipping at the halfway point.
4. Serve with Primal Kitchen Ranch Dip or any of your favorite dips.

Tips

**We used Primal Kitchen’s Buffalo Sauce Made with Cashew Butter.

 

Garlic and Rosemary Fries

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Making French fries from scratch takes some additional effort up front, but the pay-off is so worth it. The freshly cut potatoes lend a richer taste that, in this case, complements the fresh rosemary and garlic. What results here is the fry of our dreams: crispy on the outside and soft and pillowy on the inside. Each bite is herby perfection.

This recipe yields 4 servings

INGREDIENTS

  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 8 yukon gold potatoes
  • 1 tablespoon olive oil
  • 5 cloves of garlic, crushed
  • 5 sprigs of fresh rosemary or 1 tablespoon dried
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper

Directions

1. Preheat the oven to 450 degrees Fahrenheit / 230 degrees Celsius.
2. Wash potatoes and cut them into fry shapes. Place them in a bowl and cover with filtered water. Let them sit for at least 10 minutes.
3. Drain the water from the bowl and add the remaining ingredients. Toss the potatoes so the garlic and herbs are evenly incorporated.
4. Spread them on a baking tray lined with parchment. Make sure they are not overcrowded. Use multiple trays if necessary so the fries have plenty of space to crisp.
5. Bake for 10 minutes. Then flip and bake for another 10 minutes.
6. Bonus step: Place fries in a skillet on high heat with 1 tablespoon of bacon grease or coconut oil. Cook until crispy.

Tips

**We paired this recipe with Primal Kitchen’s Organic Unsweetened Ketchup.

 

Shepherd’s Pie Topped with Parsnip Mash

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If you love this soul-warming classic, this version—which is topped with parsnips rather than classic mashed potatoes—will satisfy without leaving you feeling too full. Packed with vegetables, protein, and loads of fresh herbs, it’s a complete meal that makes for the easiest leftovers throughout the week.

This recipe yields 6 servings

INGREDIENTS


  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 2 lbs ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • ⅔ cup petite green peas
  • ¼ cup parsley, finely chopped
  • 3 tablespoons tomato paste
  • 1 cup chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 1 lb parsnips, peeled and quartered
  • 10 ounces coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

  • For the Filling:
  • 1 teaspoon ghee
  • 1 yellow onion, chopped
  • 3 garlic cloves, chopped
  • 900 g ground beef
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 85 g petite green peas
  • 32 g parsley, finely chopped
  • 3 tablespoons tomato paste
  • 240 ml chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme

  • For the Topping:
  • 450 g parsnips, peeled and quartered
  • 295 ml coconut milk
  • 2 large garlic cloves, minced
  • 1 tablespoon sea salt
  • ½ teaspoon black pepper
  • 1 tablespoon ghee
  • 1 egg yolk (optional)

Directions

1. In a large skillet, over medium heat, sauté onion and garlic in ghee until translucent.
2. Add carrots and celery and cook another five minutes or until they begin to soften.
3. Turn heat to high and add the ground beef. Cook until all the meat is browned.
4. Add the remaining filling ingredients and turn heat to low. Simmer for 20-25 minutes or until the mixture has thickened.
5. Meanwhile, steam parsnips until fork tender.
6. Transfer to a pot. Add all remaining topping ingredients, except for the egg yolk.
7. Using an immersion blender, blend until creamy and smooth. (Mashed potato consistency)
8. When the parsnip mash has partially cooled, add egg yolk and blend until fully incorporated.
9. In a 9 x 13 glass baking dish, add the meat mixture. Spread the parsnip mash on top. Using the back of a fork lift the mash to make a fork design with hills and valleys.
10. Bake for 25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius or until the parsnips begin to brown.
11. Allow it to rest before serving.

 

Stuffed Marsala and Garlic Mushrooms

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A supreme appetizer or a satisfying side, these savory stuffed mushrooms are everything we want in a bite: herby and garlicky with a bit of sweetness from the Marsala wine. The cassava in the Lovebird Cereal is the unexpected hero because it sizzles in the oven, leaving a satisfying crispy cap on top.

This recipe yields 12 servings

INGREDIENTS

  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • ⅔ cup unsweetened Lovebird Cereal, ground
  • 1 lb Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • ¼ cup fresh parsley, chopped
  • 12 white mushrooms
  • 3 tablespoons olive oil
  • 3 tablespoons marsala wine
  • 1 tablespoon coconut oil
  • 85 g unsweetened Lovebird Cereal, ground
  • 450 g Italian sausage
  • 8 scallions
  • 1 shallot, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon sea salt
  • ½ teaspoon pepper
  • 1 teaspoon oregano
  • 32 g fresh parsley, chopped

Directions

1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius.
2. Remove mushroom stems and use a spoon to scoop out some of the inside to make a bowl. Save stems and debris from inside the mushroom to use in stuffing.
3. Place mushroom caps in a bowl and toss with olive oil and marsala. Set aside.
4. In a food processor, grind Lovebird cereal until there are no large pieces. About 30 seconds.
5. In a skillet, over medium heat, add coconut oil and Italian sausage. Cook until fully browned, about 10 minutes.
6. Add scallions, shallot, garlic, sea salt, pepper, oregano and parsley. Cook for about 3 minutes or until fragrant.
7. Turn off heat and add Lovebird cereal. Mix well.
8. Place mushroom caps face up in a glass baking dish. Stuff each mushroom with a spoonful of sausage mixture.
9. Bake for 20-25 minutes at 400 degrees Fahrenheit / 200 degrees Celsius. Remove and serve.

 

Purple Sweet Potato Mash

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Think of this as the nutrient-dense version of an all-time favorite. Purple sweet potatoes contain more healthy fiber than regular potatoes, plus they’re rich in zinc, potassium,and magnesium. The sweetness blends with the creamy coconut milk and nutty ghee, resulting in a truly decadent side dish.

INGREDIENTS

  • 1 lb purple sweet potatoes, peeled and quartered
  • 10 ounces coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped
  • 450 g purple sweet potatoes, peeled and quartered
  • 300 ml coconut milk
  • 1 tablespoon ghee
  • 1 tablespoon herbs de provence
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • 2 garlic cloves, chopped

Directions

1. In a medium pot fitted with a steamer basket, steam sweet potatoes until fork tender.
2. Transfer to a pot and add all remaining ingredients.
3. Use an immersion blender to blend until you’ve reached desired consistency.
4. Top with fresh chives and serve.

Tips

**Use a potato masher or fork for a thicker mashed potato consistency. 

 

Slow Cooker Chicken Tikka Masala

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While the origins of this beloved dish are widely contested (some say it was created in Britain, others say its roots are firmly planted in India), the fact remains that this hearty meal has won countless hearts because of how cooking it in a tandoor oven lends it a smoky, layered flavor. Our variation calls for a slow cooker oven, which allows for the same richness from the ghee, tomatoes, and fresh onions to meld together to make this slightly sweet, complex, indulgently rich meal.

This recipe yields 6 servings

INGREDIENTS


  • For Tikka Masala:
  • 3 lbs chicken breast, cubed
  • 1 yellow onion, chopped
  • ½ cup chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (6 ounces)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

  • For Tikka Masala:
  • 1.3 kilograms chicken breast, cubed
  • 1 yellow onion, chopped
  • 120 ml chicken broth
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ghee
  • 2 garlic cloves, finely chopped
  • 2 tablespoons garam masala
  • 1 tablespoon turmeric
  • 2 teaspoons chili powder
  • 1 can tomato paste (170 g)
  • 1/2 can full fat coconut
  • 1 teaspoon pepper
  • 1 teaspoon sea salt

  • For Cauliflower Rice:
  • 1 head cauliflower
  • 1 tablespoon ghee
  • 1 teaspoon sea salt

Directions

1. Put all ingredients except the coconut milk into a slow cooker or dutch oven and cook on high for 4 hours or low for 8 hours stirring every few hours.
2. Add coconut milk and stir.
3. Use the grater attachment on a food processor to chop cauliflower into rice.
4. In a skillet over medium heat, add ghee, cauliflower rice and sea salt.
5. Cook for 5 minutes or until rice is soft.
6. Serve Tikka Masala over top of cauliflower rice.


 

Leek and Potato Soup with Fresh Thyme

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Each bite of this hearty soup abounds with a layered complexity: the creaminess of the potatoes; the springy, onion-y notes of the leeks; and the bright green finish of the thyme. Find your deepest soup bowls and fill to the top. Drizzle with olive, top with sea salt, and serve with your favorite crusty bread (ours will be gluten-free) for a perfect winter’s night dinner.

This recipe yields 8 servings

INGREDIENTS

  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 4 cups bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)
  • 6 russet potatoes, quartered
  • 4 leeks (white part), roughly chopped
  • 950 ml bone broth
  • 1 can coconut milk
  • 1 tablespoon ghee
  • 3 cloves garlic, roughly chopped
  • 1 teaspoon sea salt
  • ¼ teaspoon pepper
  • 3 celery stalks, roughly chopped
  • 3 sprigs of fresh thyme (½ teaspoon dried)

Directions

1. In a large dutch oven, heat ghee over medium heat.
2. Peel and quarter the potatoes.
3. Add potatoes, leeks, celery, bone broth, garlic, salt, pepper and thyme. Bring to a low boil for about 20 minutes or until the potatoes are soft.
4. Using an immersion blender, blend the soup until smooth then add the coconut milk and blend again.
5. Allow the soup to simmer another 20 minutes or until it has thickened to desired consistency.