Main Dishes Archives – The Kitchen Paper

Wild Rice Salad with Blackberry Vinaigrette

Mary — Wed, 20 Mar 2019 12:00:29 +0000

This post is sponsored by the Oregon Raspberry & Blackberry Commission. Thank you for supporting brands that keep The Kitchen Paper alive and running!

Happy first day of SPRING! It's felt truly like spring here for the last few days - nearly 70 degrees, sunny skies, everybody on bikes and patios, and Marc and I doing all the yard work we can squeeze into one weekend. #fun? Totally fun. We recently demo'd our entire front yard, installed five massive raised beds, and are preparing to grow all the veg this summer. Maybe the long forgotten garden section of TKP will be revived! Ha!

But let's talk about this salad: it's highly inspired by a salad I made repeatedly last summer from Heidi Swanson's book, Super Natural Every Day. By "highly inspired" I mean I loved her combination of a hearty grain with BERRIES - specifically berries in a vinaigrette. I've made this will various berries (she uses cherries), and most recently thought blackberries would be a winner. Spoiler alert: THEY WERE. When are blackberries not a winner though? (Answer: never.)

The great thing about this recipe is that you can use fresh or frozen blackberries - so you can make it any time of year! Remember last fall when I posted these blackberry pancakes and let you know that 90% of all frozen berries sold in the USA come from Oregon?? That means you're likely eating Oregon berries, no matter where in the USA you are - which is GREAT news because Oregon is pretty darn ideal for growing berries. They pick berries at peak ripeness and freeze them within 24 hours of being picked - so you're really getting fresh (frozen) berries. No need to compromise nutrition or taste! You can learn more from Oregon Berries.

For the rest of this recipe, as I usually say: do whatever you want! Use a different cheese!! I used a salty hard cheese this time, but have loved creamy soft cheeses in the past. Not feeling the kale? Use another, softer green! Not into wild rice? Try quinoa! Or even orzo! Add cherry tomatoes! Add shredded chicken! Add FRESH berries! GO WILD! This is just your starting point off of which to make various delicious (filling) salads all year. You might even try this dressing with raspberries ... !!

Wild Rice Salad with Blackberry Vinaigrette

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings

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Description

This hearty, filling wild rice salad is dressed with a blackberry vinaigrette, and full of delicious fresh vegetables.

Ingredients

Units

Dressing

1 cup fresh or frozen Blackberries
⅓ cup olive oil
¼ cup apple cider vinegar
1 pinch kosher salt
½ tsp fresh ground pepper
1 Tbsp fresh marjoram leaves

Salad

3 cups broth
1 ½ cups wild rice
4 cups chopped kale (I prefer lacinato)
4 carrots, shaved into ribbons
2 cups asparagus (1" segments), uncooked
¾ cup crumbled ricotta salata
1 cup micro greens
½ cup pepitas

Instructions

To prepare the vinaigrette, combine the blackberries, olive oil, vinegar, salt, pepper, and marjoram in a vessel big enough to use an immersion blender in. (Alternatively, use a normal blender). Blend until smooth. Taste and adjust as needed (if you want more tang, add more vinegar, etc.). Set aside.
Cook the wild rice in the broth until fully cooked and soft. While the rice is cooking, prepare the remaining vegetables.
To cook the asparagus, add them to a hot, non-stick (I used cast iron) pan without oil. Cook on medium-high heat, stirring frequently, until bright green with a few dark charred spots.
To assemble the salad, toss all of the remaining ingredients together, along with as much blackberry vinaigrette as you'd like (coat it all!).

Keywords: wild rice salad with blackberry vinaigrette

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Red Pepper and Tomato Baked Gnocchi

Mary — Wed, 16 Jan 2019 12:36:26 +0000

This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

Welcome to your new favorite (ridiculously easy) meal: red pepper tomato baked gnocchi. This dish takes almost zero effort. I'm not exaggerating: it's really ridiculously easy, and only has five ingredients. New year new ... fast dinner? Sure. We'll go with that.

I wasn't honestly sure this recipe idea was going to work, but it definitely did! The thing that worried me was this: I didn't cook the gnocchi in water - I cooked it in Pacific Foods Organic Roasted Red Pepper and Tomato Soup. Talk about CREAMY! This soup is phenomenal. Anywho - IT WORKED. The gnocchi soaked the soup right up (I wasn't even using fresh gnocchi - I was using the vacuum packed kind from the dry foods section!), and was absolutely perfect. In true Mary style, I added kale and basil, then topped the whole thing with cheese. So. Easy.

I've made this recipe a few times now, experimenting with various cooking techniques. Originally I thought I'd go for minimal interaction: throw it all together and toss it in the oven. It works, but it takes a little bit longer (bringing the soup up to temperature in the oven takes a while). If you go that route, just make sure you allow more time. I also tried putting the cheese in from the beginning: again, it works, but isn't ideal. Since the soup is still rather soupy at the beginning, some of it gets above the cheese, and it doesn't end up very pretty.

In the end, I settled on this technique: heat the soup on stove, then (again, we have options here) either add the gnocchi and continue to cook on the stove, or add the gnocchi and put it in the oven. Either way, the soup is up to temp so it shouldn't take that long (oven will be slightly slower though!). Use shredded low-moisture mozzarella, applied at the very end, and broiled for just a few minutes (until melted and browning).

Then EAT! And enjoy!

Red Pepper and Tomato Baked Gnocchi

★★★★★ 5 from 4 reviews

Author: Mary
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4-6 servings
Category: pasta

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Description

This red pepper and tomato baked gnocchi has five ingredients, including kale and basil, and takes minimal effort. You'll have a creamy, melty, delicious pot of gnocchi ready for dinner in no time!

Ingredients

Units

4 cups (1 32oz container) Pacific Foods Organic Roasted Red Pepper and Tomato Soup
2lbs uncooked gnocchi
2 cups chopped kale
½ cup chopped fresh basil
1 ½ cups shredded low-moisture mozzarella

Instructions

In a medium, oven-safe saucepan over medium heat: bring the soup to a simmer.
Add the gnocchi and basil and cook, stirring, for 8-10 minutes (or until fully cooked). It will take longer than the 2-3 minutes on the instructions, since we're not cooking it in water.
A few minutes before the gnocchi is done, stir in the kale.
When the gnocchi is done, sprinkle the cheese over the top in an even layer. Broil on the top rack for a few minutes, until the cheese is melted and browning (it took my oven 2 minutes).
Serve hot!

Keywords: baked gnocchi, red pepper and tomato gnocchi, baked pasta, gnocchi in soup, pasta in soup

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Turmeric Potato Soup

Mary — Wed, 19 Dec 2018 12:11:41 +0000

This post is sponsored by Pacific Foods - a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

I make a version of this soup pretty much all winter long. This particular version is the easiest, quickest version - it comes together SO quickly and painlessly, meaning you can have dinner on the table in no time. Hallelujah for potatoes, spices, and Pacific Foods Organic Beef Broth!

The workflow for this soup goes as follows: sauté onions, then add garlic, then lots of turmeric, chopped potatoes, and broth. That's all (besides salt & pepper) that goes into the soup. Srsly! While the soup is cooking (which goes quickly if you chop your potatoes into small cubes), cook some spicy sausage in a frying pan. By the time it's done, your soup should be too! Just blend up the soup, season to taste, and serve with sausage and greens on top.

As I mentioned earlier, you can make this soup with a bunch of variations, for example: using butternut squash or sweet potatoes instead of Russets! You could also use vegetable stock and skip the sausage, or maybe replace it with some crispy fried mushrooms! There are endless possibilities, as usual.

Turmeric Potato Soup

★★★★★ 4.5 from 2 reviews

Author: Mary
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: soup

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Description

This simple soup cooks up in less than 30 minutes, packs a flavorful punch, and is easily adaptable to your preferences. Serve it with greens and sausage for a full, hearty meal!

Ingredients

Units

1 Tbsp olive oil
⅔ cup chopped yellow onion
3 garlic cloves
2 Tbsp ground turmeric (dry)
4 lbs Russet Potatoes, chopped
4 cups Pacific Foods Organic Beef Broth
salt & pepper
1 lb spicy sausage (for garnish)
1 cup microgreens (for garnish)

Instructions

Heat a large soup pot over medium heat. Add the olive oil, then the onion.
Cook, stirring, until the onion begins to soften.
Add the garlic gloves (I leave mine whole, since I'll be cooking them for a while, and then blending) and turmeric. Stir and scrape the bottom of the pan for 30 seconds to cook the turmeric.
Add the chopped potatoes and stir to cover in turmeric, then add the broth and ½ teaspoon salt. Bring to a simmer and let cook until the potatoes are tender, about 20 minutes.
While the soup is simmering, cook your sausage. Set aside when done.
When your potatoes are tender, add a 1 teaspoon fresh ground black pepper, then blend the soup until smooth. Taste, and season with more salt and pepper as needed.
Serve topped with sausage and microgreens, and perhaps alongside some fresh baked bread.

Keywords: turmeric soup, turmeric potato soup, sausage,

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Kale Chickpea Salad with Creamy Miso Dressing

Mary — Wed, 14 Nov 2018 13:00:32 +0000

This post is sponsored by Pacific Foods — a brand I've loved and used for many years! Thank you for supporting the brands who keep The Kitchen Paper up and running.

I'm at the point of wedding planning (less than 2 weeks out!) where I'm having wedding stress dreams. Oy. Last night I dreamt that it was one hour before the ceremony, but I hadn't figured out the backdrop NOR HAD I SHOWERED IN DAYS. Yeah. Good luck making all of that happen in the hour before the ceremony. I'm not sure how that scenario panned out, but I'm hoping the real deal goes a lot smoother! It's only family, after all, so hopefully they'll understand if we do hit any bumps in the road!

Despite the weird dreams, this week has been going well thanks to this kale chickpea salad with creamy miso dressing. I made a big batch on Sunday and have been loving my leftovers (hot or cold!) for lunch the last few days. It has tons of kale, but is hearty and filling with the fingerling potatoes and chickpeas. I used Pacific Foods Organic Mushroom Broth both to cook the chickpeas AND in the creamy miso dressing, so there's a wonderful depth of flavor all around. I'm not including it in the recipe, but I will admit: I've added cheese to this a few times. I had manchego on hand, so I just crumbled some in and found it to be DELIGHTFUL!

It's hard to believe that Thanksgiving is NEXT WEEK, but ... it is. Here we go! Hope you all have a lovely holiday — I might be MIA for a few weeks here, but I'm sure you can catch me on Instagram. xoxo

Kale Chickpea Salad with Creamy Miso Dressing

Author: Mary
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 6 servings

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Description

This hearty salad has chickpeas cooked in mushroom broth, kale, fingerling potatoes, pepitas, fennel, and a creamy miso dressing.

Ingredients

Units

¾ cup uncooked chickpeas
3 cups Pacific Foods Organic Mushroom Broth
2 lbs fingerling potatoes
1 tsp olive oil
salt & pepper
6 cups torn kale
½ cup pepitas (roasted pumpkin seeds)
1 Tbsp fennel seeds
2 pears

Dressing

3 Tbsp white miso paste
1 Tbsp lemon juice
⅛ cup mirin
1 Tbsp fresh ginger, grated
¼ cup Pacific Foods Organic Mushroom Broth
¼ cup olive oil
salt & pepper

Instructions

Soak the chickpeas in water, covering by 2-3", for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
When the chickpeas and potatoes are just about done, steam the kale for just a few minutes — it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

Keywords: kale chickpea salad, kale chickpea salad with creamy miso dressing

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Cranberry Pulled Pork Sliders with Apple Fennel Slaw

Mary — Fri, 09 Nov 2018 16:51:48 +0000

I know cranberry and turkey sandwiches are a thing after Thanksgiving, but as someone who doesn't love turkey I propose we move to cranberry pork sandwiches. Are ya with me? Who doesn't love pulled pork? Pork shoulder + slow cooker = tasty, melty, delicious meal with minimal effort.

This sandwich has a few key components. First, clearly, the cranberry pork. I threw fresh cranberries and a big ol' pork shoulder in the slow cooker (along with some other goodies) and let it cook slowly through the day. By the end of the day it was easy to shred with forks and put on this sandwich! So so tasty. Second, apple fennel slaw. Oh. My. Goodness. I didn't even think I liked cole slaw until I made this! Even better: you can make it ahead of time! Third: quick cranberry sauce. I just simmered my extra cranberries on the stove with a tiny bit of water and sugar for a quick cranberry sauce – easy, fast, and a great addition to the sandwich.

Last and certainly not least – because you cannot have a sandwich or a slider without the bread — Dave's Killer Bread Rock ‘N’ Rolls®! These limited-edition rolls are so soft. I ended up eating a lot of them plain (or with butter!), to be honest, because I loved the texture so much! Along side that amazing light texture, they pack a punch with 8 grams of whole grains per serving. They're made with real, organic sweet potato and a sprinkle of cinnamon spice. They don't use any weird additives, dough fillers, artificial preservatives, or high fructose corn syrup (YAY!). As if you needed any more convincing: they're certified USDA organic, Non-GMO, and vegan!

What are your go-to post-Thanksgiving meals?

Cranberry Pulled Pork Sliders with Apple Fennel Slaw

Author: Mary
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield: 4-6 servings

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Description

Slow cooker cranberry pulled pork sliders are topped with a tasty apple fennel slaw for a delicious fall sandwich!

Ingredients

Units

Pulled Pork

2lb pork shoulder
½ tsp each salt & pepper
6oz fresh cranberries
1 tsp worcestershire sauce
⅛ cup apple cider vinegar
⅛ cup broth (I used chicken, but you could use veggie or other)
1 onion, sliced
3 garlic cloves, chopped
1” ginger root, minced
⅓ cup brown sugar

Apple Fennel Slaw

1 green apple
½ of a small Napa cabbage
1 fresh fennel bulb
¼ cup olive oil
⅛ cup white wine vinegar
1 Tbsp lemon juice
salt & pepper

Quick Cranberry Sauce

1 cup fresh cranberries
1 Tbsp water
⅛ cup sugar

Assembly

Instructions

Lightly rub the salt & pepper evenly around the pork shoulder. Add it, along with the remaining pork shoulder ingredients, to your slow cooker. Cook on low for 8 hours
To make the slaw, slice the apple, cabbage, and fennel in the thinnest slices you can manage (especially the fennel). In a separate bowl, whisk together the olive oil, vinegar, lemon juice, and about ¼ each salt & pepper. Combine with the sliced apple, cabbage, and fennel. Toss to combine.
For the quick cranberry sauce, combine all of the ingredients in a small saucepan. Cook over medium-low heat, stirring and squishing the cranberries as they soften. Once thickened (10-15 minutes), taste and add more sugar if needed.
When the pork is done use two forks to shred it in the crock pot (or you may remove it, but then put it back and mix with the juices!).
To assemble the sliders, layer a small handful of arugula, pork, slaw, and cranberry sauce on a Dave's Killer Bread Organic Sweet Potato Rock n' Roll.

Keywords: cranberry pulled pork sliders

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Pumpkin Chorizo Lasagna

Mary — Fri, 26 Oct 2018 14:46:25 +0000

I know this sounds weird. 100% fully aware. Pumpkin + chorizo IN LASAGNA!? Yeaaah... I'm not sure how we got here, other than sometimes my brain says "oOoh try this!" and I listen. Tbh, this was freaking delicious. You all know I love chorizo, and I admit that chorizo flavor kind of dominates any dish it's in, so this lasagna is basically a chorizo show. You can totally taste the pumpkin in there, but I intentionally left out other spices because I thought it'd be pointless.

ALSO, would you believe that this is the FIRST lasagna (and only) I've ever made!? I'm kind of hooked now — I definitely see the allure. And love the end-product. Maybe I'll go for a more traditional one soon... maybe! Anybody have favorite lasagna flavor combos to share?

Have a wonderful weekend!

Pumpkin Chorizo Lasagna

★★★★★ 5 from 3 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Yield: 8-10 servings

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Description

This pumpkin chorizo lasagna comes together quickly with pumpkin puree and ground chorizo. Baked to perfection with three types of cheese, it's a dinner the whole family will love!

Ingredients

Units

1 lb ground chorizo
⅔ cup chopped yellow onion
9-12 lasagna noodles
1 tsp olive oil
salt & pepper
4 cups pumpkin puree
2 cups whole-milk ricotta
2 cups shredded low-moisture mozzarella
½ cup shredded parmesan

Instructions

Preheat the oven to 375F.
In a large skillet over medium-high heat, cook the ground chorizo. Break it apart with a spatula as it cooks. After a few minutes, add the onion.*
While the chorizo is cooking, bring a large pot of water to a boil. When hot, add salt and then lasagna noodles. Cook until al dente, drain, lightly coat with olive oil, and set aside.
When the chorizo is cooked through, add the pumpkin. Stir together and bring to a simmer. Let cook for 5 minutes. Taste, and add salt and pepper as needed.
In a 9x12" baking dish, add a thin layer of the sauce. Spread it to cover the entire bottom of the dish.
Add a single layer of noodles, then ⅓ of the remaining sauce, half of the ricotta, and ⅓ of the mozzarella. Repeat. Add the final layer of noodles, remaining sauce, and all of the remaining cheese (there shouldn't be any ricotta in this layer).**
Cover with foil, and bake for 30 minutes or until everything is bubbling. Remove the foil, and bake for another 15 minutes (or until the cheese on top is browning). If you're in a hurry, you could just broil it for a few minutes (be careful and watch closely!).
Serve hot!

Notes

*The chorizo I buy has large chunks of fresh garlic in it, so I didn't add any to this recipe. If your chorizo doesn't have garlic, I'd add a few (pressed/minced) cloves at this point.

**The layering is really up to you — I opted not to have ricotta in my top layer, but you totally could! You could also end with noodles immediately topped with cheese (e.g. no sauce on top).

Keywords: pumpkin chorizo lasagna recipe, chorizo lasagna recipe, pumpkin lasagna recipe

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Fall Squash Sandwich on Pumpkin Spice Bagel

Mary — Fri, 12 Oct 2018 12:00:19 +0000

This post is sponsored by Dave's Killer Bread — a brand I've loved and used personally for years! Thank you for supporting the brands that keep The Kitchen Paper running!

Pumpkin season is undoubtedly here. I may not switch up my coffee routine (I'm a splash of cream kind of girl), I am all about pumpkin in my carbs. Pumpkin bread, pumpkin cake, pumpkin muffins, PUMPKIN BAGELS YES PLEASE. Dave's Killer Bread brought us just such a bagel this fall with their Pumpkin Spice Madness bagels. While I'll be honest and say I've eaten my weight in these bagels slathered in butter and/or cream cheese, I've LOVED using them for sandwich bread. Sweet, protein-full, whole-grain bagels + savory fall sandwich fillings = a very happy lunch.

This is the kind of fall sandwich you can prep on Sunday, and them assemble throughout the week for lunch. I included big hunks of roasted delicata squash (MY FAVORITE), made some whipped rosemary goat cheese, caramelized onions, roasted zucchini (I know, not really a fall veg but there are still so many!!), and topped it all off with a healthy dose of microgreens. I also threw in a layer of bacon, because ... this needs no explanation. Feel free to leave it out if you're vegetarian, though! This sandwich is nothing if not incredibly satisfying and full of nutrients at the same time. Just how we like it!

As for the bagels: they're the only organic pumpkin spice bagel out there right now! They have no artificial ick, they're verified non-GMO, vegan, super soft and full of tasty pumpkin spice. Needless to say, they've made breakfast and lunch really easy at our house this October.

Who else loves a good fall sandwich? What are your go-to fillings? I'm excited to keep making sandwiches on these tasty bagels, so am all ears for more ideas!

Fall Squash Sandwich on Pumpkin Spice Bagel

Author: Mary
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4

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Description

This sandwich uses pumpkin spice bagels to house a myriad of fall vegetables, plus rosemary goat cheese and bacon! It's filling, full of protein, fiber, vegetables, and very very tasty.

Ingredients

Units

1 delicata squash
olive oil
salt & pepper
3 zucchini
½ lb bacon, cooked
½ cup caramelized onions
1 tbsp fresh rosemary, finely chopped
4oz fresh chevre
2 cups microgreens
4 Dave's Killer Bread Pumpkin Spice Madness Bagels

Instructions

Preheat the oven to 400F.
Slice the delicata squash in half lengthwise. Scoop out the seeds, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 25-35 minutes, or until fork-tender. When done, cut into chunks as wide as the bagels.
At the same time, cut the zucchini into thin strips, coat lightly with olive oil, salt, & pepper, and roast on a baking sheet for 15-25 minutes, or until fork-tender.
While the squash are cooking, prepare the other components. If you need to cook your bacon or caramelize your onions, do so.
Mix together the rosemary and chevre. I used a food processor to achieve a super creamy texture — you could just use a fork if you want.
When the squash are cooked, assemble your sandwiches. Between two halves of Dave's Killer Bread Pumpkin Spice Madness Bagels layer a generous slather of rosemary chevre, bacon, delicata, zucchini, and a handful of microgreens.
Eat immediately.

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Hot Sorghum Spinach Salad

Mary — Wed, 19 Sep 2018 13:00:40 +0000

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I know this is a really weird name for a recipe. Honestly picking recipe names might be the thing I struggle with most while food blogging! It's full of vegetables (cauliflower, carrots, spinach), has hot sorghum cooked in Pacific Foods Organic Mushroom Broth (Hellooooo flavor!), goat cheese, toasted walnuts, turmeric, and a fennel white wine vinegar dressing. It'd be kind of a mouthful (no pun intended) to include all of that in the title!! So, veggie forward sorghum salad? Hot grain and veg dish? Whatever. I went with hot sorghum spinach salad and it's really freaking delicious.

I've been making this salad all summer by using whatever vegetables I have on hand. I've used beets, broccoli, turnips, and others in place of the cauliflower and carrots! My favorite is definitely to include cauliflower roasted with turmeric, which then spreads to most of the salad and gives it that bright yellow hue. Also: goat cheese. Can't skip it (or, I suppose you COULD sub a different tangy cheese). The reason I love this salad so much though, lies in the sorghum. It's cooked in the mushroom broth, which gives it such umami, and really makes this a one-pot meal. I eat this as a complete meal and feel awesome about it.

Hot Sorghum Spinach Salad

★★★★★ 5 from 1 reviews

Author: Mary
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 8-10 servings

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Description

This veggie-filled salad has roasted vegetables and spinach, which wilts when you add the hot sorghum cooked in mushroom broth. Goat cheese and walnuts give tang and crunch for a filling, well-rounded meal.

Ingredients

Units

4 cups chopped cauliflower
3 cups chopped carrots
½+ cup olive oil
salt & pepper
1-2 teaspoon ground turmeric
4 cups Pacific Foods Organic Mushroom Broth
1 ⅓ cups pearled sorghum
¼ cup white wine vinegar
1 tsp lemon juice
2 Tbsp (or about 1" square) fresh fennel, chopped
⅔ cup toasted walnut pieces
4 cups fresh baby spinach leaves
2oz chevre

Instructions

Preheat the oven to 425F.
Toss the cauliflower and carrots (separately) with 1 teaspoon olive oil each, and a generous pinch of salt and pepper. Add the turmeric to the cauliflower and mix until well distributed.
Spread the veggies, again separated, onto two different baking sheets. Bake until fork-tender (20-25 minutes for the cauliflower, 30-35 for the carrots — could be less depending on how small you cut them).
While the vegetables are cooking, bring the mushroom broth to a boil. Add the sorghum, cover, and let cook at a high simmer for 35 minutes.
Prepare dressing by combining the remaining ~⅓ cup olive oil, white wine vinegar, lemon juice, and fennel. Blend with an immersion (or normal) blender until smooth. Add salt and pepper to taste.
When the vegetables and the sorghum are done cooking, combine all of the ingredients together in a large salad bowl and toss to combine.
Serve warm.

Keywords: surghum, hot salad, fennel dressing, mushroom broth salad, sorghum salad

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Slow Cooker Green Curry Chicken Tacos

Mary — Wed, 18 Jul 2018 14:41:06 +0000

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

Every time I use my slow cooker I'm reminded how MAGICAL it is!! You just dump everything in, go to work, come back: dinner is ready. I really don't know how much better it can get!

This recipe is really pretty simple — use some pre-made curry paste (or make your own if you're ambitious!), add some Pacific Foods Organic Chicken Bone Broth with Ginger along with a few other simple ingredients, and that's it! Simple, straightforward tacos.

You could also use this meat in sandwiches, salads, wraps, or anything else! It's flavorful and spicy and definitely not boring. Spice up tacos with your favorite toppings — escabeche, radishes, avocado, chopped onions, cilantro, etc. Those are a few of my favorites!

Slow Cooker Green Curry Chicken Tacos

Author: Mary
Prep Time: 15 minutes
Cook Time: 4-8 hours
Total Time: 4-8 hours
Yield: 4-6 servings

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Description

These flavorful slow cooker tacos are seasoned with green curry and lemongrass broth. With minimal effort, you'll have delicious street tacos at home!

Ingredients

Units

¼ cup green curry paste
16oz Pacific Foods Organic Bone Broth - Chicken with Ginger
1 Tbsp minced ginger
2 garlic cloves, minced or pressed
1 Tbsp fresh lime juice
1 large white onion, chopped
2.5 lbs boneless skinless chicken breasts
½ cup coconut cream
16 small tortillas
½ cup chopped cilantro
½ cup pickled red onions
½ cup cotija
1 cup cubed avocado

Instructions

Combine the curry paste, broth, ginger, garlic, lime juice, and onion in your slow cooker. Stir until the curry paste is fully incorporated.
Add the chicken breasts in a single layer (if possible. If not, that's okay), and cook on low for 6-8 hours, or high for 4 hours.
When the chicken is done, use two forks to shred it in the crock pot. Add the coconut milk, stir everything together, and cook another 5-10 minutes (until warmed through again).
To assemble the tacos, warm your tortillas and then layer the shredded chicken, cilantro, pickled red onions, cotija, and avocado.

Keywords: green curry chicken tacos, chicken tacos, slow cooker chicken, slow cooker chicken tacos, slow cooker tacos

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Lentil Shepherds Pie

Mary — Wed, 20 Jun 2018 12:00:28 +0000

This post is sponsored by Pacific Foods, a brand I’ve loved and used for many years! Thank you for supporting the brands that keep The Kitchen Paper up and running!

I KNOW it isn't officially summer for a few more days, but it definitely feels like it is! Not only is the weather warm and delightful, but we're in that "enjoy all the sunlight and time outside" mode that lets me know it's summer. Woohoo! I started my new job a few weeks ago, and am loving the office (when I'm in it!) — I sit right next to an entire wall of glass, so I can "enjoy" the summer weather even if I'm inside working. Luckily, I'm enjoying the work (and enjoying learning a ton of new stuff!), so I'm not pining to be outside (I mean, I always want to be outside... but I'm doing that whenever I'm not at work!).

This recipe isn't exactly a summer recipe, but I figured I'd get it on your plates just in case a cold front comes through. Or maybe you're planning for fall already? HA! I know the type: Jan 1 hits and they CAN'T WAIT FOR BOOT SEASON! I joke, kind of.

This recipe is a vegetarian take on a classic dish: shepherds pie. I replaced the meat with lentils, and absolutely love the result! I did cook this in Pacific Foods Organic Beef Broth, but you could use one of their vegetarian broths (like mushroom broth) if you wanted to make it totally vegetarian. I threw in classic veggies, but this is definitely a recipe where you could use whatever you have on hand! Just be aware of cooking times with various vegetables — you don't want anything to get too mushy!

Have a wonderful first week of summer — since it really is starting THIS WEEK!! YAY!

Lentil Shepherds Pie

Author: Mary
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 8-10 servings

Print Recipe

Description

This vegetarian take on a classic dish uses lentils instead of meat, and is full of other tasty vegetables! Covered in a thick layer of creamy (cheesy!) mashed potatoes, this is a warm, comforting dinner.

Ingredients

Units

3 pounds yukon gold potatoes, quartered
4 Tbsp unsalted butter
6 oz Pecorino Romano, grated
½ cup milk or cream
salt & pepper
1.5 cup dry green (not French) lentils
4 cups Pacific Foods Organic Beef Broth (divided)
1 Tbsp olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
3 large carrots, chopped
2 cups crimini mushrooms, quartered
1 Tbsp tomato paste
1 tsp fresh rosemary, minced
1 tsp fresh oregano, minced
2 cups frozen peas
¼ cup flour
2 tsp red wine vinegar

Instructions

Fill a large stockpot ⅔ full with water, and bring to a simmer. Add the potatoes, and let cook until fork-tender.
Drain, then add the butter, Pecorino Romano, milk or cream, and salt & pepper to taste. Mash until mostly smooth (I leave mine somewhat chunky, but that's personal preference).
While the potatoes are cooking, in a covered saucepan, combine the dry lentils with 3 cups of Pacific Foods Organic Beef Broth. Bring to a simmer and let cook until tender (20-25 minutes).
In a large high-walled skillet head the olive oil over medium heat. Add the onion, and cook for one minute before adding the garlic, carrots, and mushrooms.
Cook over medium heat, stirring occasionally, until the mushrooms are cooked through. Your carrots may still be slightly crunchy, but that's ok!
Add the tomato paste, rosemary, oregano, and frozen peas. Stir everything together, then sprinkle the flour over the top of the vegetables. Mix it in and cook for 2 minutes before adding the remaining 1 cup of beef broth, and red wine vinegar.
Bring to a simmer, then mix in the cooked lentils and season everything generously with salt and pepper.
If your pan is oven safe, remove it from the heat and leave everything in the pan. If you need to transfer to an oven-safe casserole dish, do that now.
Spread the mashed potatoes in an even layer over the cooked vegetables, and bake at 375F for 30 minutes, or until the top of the potatoes are beginning to brown.
Serve warm!

Keywords: sherpherds pie, vegetarian shepherds pie, lentil shepherds pie

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