SAMPLE RECIPES

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Simple Sheet Pan Steak & Veggies

12 min prep + 25 min cook

Preheat oven to 400°F. Place the following on a large baking tray: 2 large carrots (peeled, coined), 1 yellow pepper (cut into small squares), 1 red onion (cut into small squares), 1 bunch of asparagus (trimmed, cut in half), 1 bag of small potatoes, and spread out evenly. Season with olive oil, salt and pepper. Add 5 garlic cloves and 5 sprigs of thyme on top of the vegetables then roast for 15 min. Season sirloin steak (about 1.5 lbs) with olive oil, salt and pepper then top with 1 garlic clove and 1 sprig of thyme. Take the tray out of the oven, push veggies aside and place steak in the middle of the pan. Cook for another 10 min, or until desired doneness. Let steak rest for 5 min before cutting.

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Tired Mama Tacos

2 min prep + 8 hours cook

Trim the fat from 1 package of chicken thighs (about 1.5 lbs) and place in bottom of slow cooker. Turn setting to LOW. Dump 2 jars of your favorite salsa on top (I used Paul Newman’s Mild Black Bean and Corn because it was $5 for 2 and it’s Paul Newman) and walk away for the entire day. Come back, and shred the chicken with two forks. Then serve on corn tortillas, which go in the microwave for 30 sec each, and top with sour cream, avocado, cheese, etc.

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Coconut-Tomato Shrimp Curry

8 min prep + 15 min cook

In a medium pot, heat 1 tsp olive oil on low. Add 1 red bell pepper (sliced thin) and sauté until soft, about 4 min.  Add 4 scallions (thinly sliced), 1/4 cup cilantro, ½ tsp red pepper flakes and 4 minced garlic cloves. Cook 1 min then add 1 can of diced tomatoes, 1 can of coconut milk and salt to taste. Cover and simmer on low about 10 min to let the flavors blend together and to thicken the sauce. Add 1 bag of jumbo shrimp (peeled and deveined) and cook 5 min. Add juice of 1 lime. Top with chopped cilantro and serve.

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Super Kale Pasta Salad

4 min prep + 10 min cook

Put pot of water on stove to boil & cook 1 box of pasta according to instructions. Pour 1 bag of chopped kale in a colander and place in the sink. When finished, pour pasta and water over kale to wilt kale. Add kale and pasta back to pot and top with 1 can artichoke hearts (chopped).  Add half a container of pesto and 1 jar of sun-dried tomatoes stored in oil to pot and stir so pasta, artichoke hearts and kale are coated. Store in refrigerator to cool and allow flavors to meld for at least 1 hour (if you have the time—fine, if not). Serve warm or cold.