MAIN DISHES
Salmon Chowder
Heat 3 tablespoons butter in a large saucepan and add 1/2 cup each chopped onion, celery, and green pepper. Sauté till onion is translucent, then add one clove minced garlic. Sauté one minute then pour in 2 cups chicken bone broth. Add 1 cup diced potatoes and cover, cooking on medium till potatoes are tender. Add 1 can cream style corn (or 1 can puréed organic sweet corn) and 2 cups salmon chunks. Finally, add 2 cups half-and-half cream, 1/2 Tablespoon salt, 1 teaspoon dill, and freshly ground pepper to taste. Serve with crispy sourdough bread and enjoy!
Taco Soup
Brown 1 pound bison or grass-fed beef with diced or dried onion. Add 1 can diced tomatoes, 1 can sweet corn, 1 can beans, 1 cup salsa, 1/2 cup beef bone broth, 1 cup frozen peas. Season with 1 teaspoon each of cumin, salt, and chili powder. Add cayenne pepper to taste. Top with cheese, sour cream, guacamole, and serve with chips.
Spaghetti al Tonno
Heat 3/4 cup extra virgin olive oil in a large deep saucepan. Add two large onions, sliced in thin wedges, and sauté till translucent. Add a can of tuna and continue to cook over medium heat, stirring occasionally, for about 10 minutes. Meanwhile, boil one pound spaghetti in salted water. Drain the pasta and toss in the saucepan with the tuna. Serve immediately. This is a classic Central Italian recipe!
Spinach Lasagna
Red sauce: sauté one finely diced onion in olive oil and add about 2 pounds finely diced tomatoes when golden brown. Cook and season with salt and basil to taste.
White sauce: melt 1/2 cup butter till bubbly: stir in 1/2 wheat flour with a whisk, then slowly add milk till the mixture has the consistency of a thick soup. Season with salt, pepper, and nutmeg to taste.
Spinach: cook about 16 ounces spinach until tender, then add 1 cup whole ricotta cheese, and season mixture with salt and pepper.
Layer lasagna in a 9x13 pan in this order: red sauce, Barilla oven-ready lasagna, white sauce, spinach, grated Italian cheese (mozzarella or mix), red sauce, etc. On the top layer of lasagna spoon red sauce then cheese and grated parmesan. Bake at 350 till lightly browned and tender.
Super Easy Honey Mustard Chicken
Preheat oven to 425. Put 2 pounds chicken in a ziplock bag. Add 1 Tablespoon each of: Mustard, Honey, Kosher Salt, Pepper, Extra Virgin Olive Oil, Oregano or herbs of choice. Zip bag and work with your hands until mixture is evenly spread. Place on baking sheet and bake until lightly browned. Pairs perfectly with sourdough bread and a salad. If you eat meat, chicken is a good lean protein!
Tuna Pasta
Sauté 1 finely diced onion in extra virgin olive oil and add about 24 ounces finally diced tomatoes when golden brown. Heat to boiling and add 1 can tuna, crushed kalamata olives, 1 teaspoon dill, and salt to taste. Cook till flavors are blended. Serve over pasta and top with freshly grated Parmesan.
*This recipe is great because it uses ingredients that you can keep on hand, and the sauce can be made in the time it takes to cook the pasta.
