Chicken Thigh Braise Recipe

Ingredients:

• 2 packages of organic chicken thighs
• sea salt (to taste)
• dried herbs used- Herbed sage, thyme, rosemary, marjoram and oregano
• 2 tablespoons of extra virgin olive oil (enough to coat the pan)
• 1 clove of fresh minced garlic
• 1 teaspoon of fresh minced shallots
• a generous splash of white cooking wine or white wine vinegar
• 1/2 cup of organic chicken stock

Directions:

Heat large pan on medium heat and add the olive oil. Also, set oven temp.at 375.

Make sure chicken is patted dry and seasoned with the sea salt and dried herbs.

Add the minced garlic and shallots to pan and let cook for 1 to 2 minutes making sure garlic does not burn.

Add the chicken bone side down first and let cook for 5minutes.

Turn over and cook the other side for another 5 minutes.

Add white cooking wine or you can use white wine vinegar. This will deglaze the pan and create a richer sauce base.

Add the chicken stock, cover with aluminum foil and place in the oven to finish cooking can range between another 15 to 20 minutes.

The chicken will be done once juices run clear and the meat is no longer pink inside.

Garlic & Lemon Escarole Recipe

Garlic & Lemon Escarole

Ingredients:

• 2 heads of escarole, trimmed, washed and chopped
• 1/4 cup of extra virgin olive oil
• 1 clove of garlic
• Zest of half of lemon
• Juice of 1/4 of lemon
• 1/2 teaspoon of sea salt

Directions:

To make the dressing, blend the following in blender: olive oil, garlic, lemon zest, lemon juice, and sea salt.

In a skillet over medium-high heat add a 1/2 of the dressing mixture let heat about 1 minute, add the escarole until wilted.

Add the remaining dressing to the escarole, heat through 1 more minute and serve.

You can use less of the dressing depending on the yield of escarole once wilted.

Nut Butter Recipe

Nut Butter

(with walnuts) yields about 10 ounces

Ingredients:

• 2 cups of raw walnuts
• Sea Salt

Directions:

Set food processor on high speed setting, add walnuts through food processor shoot. At first, the mix will be dry and dusty. Continue processing until walnuts release oil and texture becomes smooth and creamy. This can take about 10 minutes for the oils to release. Use a rubber spatula to scrape down the sides of the food processor as necessary to make sure all walnuts get blended well. At the end, add sea salt to taste.

*Optional to add cinnamon or a little pure vanilla extract. Keep in the refrigerator.