Category: Recipe

Preheat the oven to 400 degrees F.

Melt butter in a skillet over medium heat. Add celery, onion, and ½ tsp salt. Cook and stir until the onion is soft and brown (about 12 minutes). Stir in carrots and cook for an additional 5 minutes. Stir in apples and remove from heat.

Combine ground chicken, 1/3 applesauce, breadcrumbs, egg, milk, poultry seasoning, sage, remaining salt, and pepper in a bowl. Mix in carrot apple mixture until well combined. Form mixture into a loaf and place in center of a 9x13 inch baking dish.

Combine remaining applesauce, Dijon mustard, and honey in a bowl. Spread over top and sides of meatloaf.

Bake for 30 minutes. Reduce the oven temperature to 375 degrees F. Continue to bake for approximately 30 more minutes. Inserted thermometer should read 165 degrees F. Rest for 5 minutes before serving.

Preheat oven to 425°F.

Wash the poblano peppers, slice them in half lengthwise, and remove the seeds and membranes. Place the peppers on a lightly oiled baking sheet.

Heat the oil in a large pan over medium heat. Add the onion and jalapeño and cook for about 5 minutes, until softened.

Add the garlic and cook for 1 minute, until fragrant.

Add the ground beef and cook for 5 to 6 minutes, breaking it apart as it cooks.

Add the black beans, tomatoes, corn, seasonings, and cooked rice. Stir to combine.

Stir in half of the shredded cheese.

Spoon the filling into each roasted poblano and top with the remaining cheese.

Return the peppers to the oven and roast for about 10 minutes, until the peppers are tender and the cheese is bubbly.

Allow the peppers to cool slightly, then garnish with fresh parsley and red pepper flakes before serving.

Gather ingredients together. Remove any woody ends from the scapes and the flower bud.

Add garlic scapes, Parmesan cheese, walnuts, lemon juice, and black pepper to a food processor. Pulse mixture until broken down.

With the processor running, slowly add olive oil until blended.

Serve by adding a small amount of pesto to cooked pasta. Pesto is also a flavorful addition for serving with steak, chicken, or sandwiches.

Whisk together in a large bowl: garlic, vinegar, oil, Kosher salt, and black pepper.

Add chuck roast and turn to coat. Refrigerate in the marinade. Turn the roast halfway through marinading. The roast should be marinaded between 12-24 hours.