Rosemary Cracked Pepper Chicken with Asparagus and Brown Rice.

Rosemary and Cracked Pepper Chicken with Asparagus

Organic Free Range Pastured Chicken

1 Bunch Trimmed Asparagus

5 Tbs. Olive Oil

Dried Rosemary

Fresh Ground Pepper

Salt to taste

Pour 1 Tbs oil into the bottom of a large baking pan or cake tin. Place chicken in the pan, spread out evenly. Place trimmed asparagus around the chicken in the pan.  Add the rest of the oil, spread over chicken and vegetables. Add rosemary, black pepper, and salt over the top of chicken and vegetables. Set oven to 300 degrees after placing chicken in the oven.  Slowly bake for about one hour, use a meat thermometer placed in the breast or thigh (not touching bone) to measure 160 degrees to not over cook or undercook. Serve with brown rice and veggies.

Jalapeño Ground Beef with Taro Purple Kale    

1 Large Onion Slivered

4 Cloves Garlic Minced

4 Small Jalapeños Slivered

5 Tbs. Olive Oil

Organic Pastured Grass-Fed Ground Beef

5 Small Taro Roots Slivered

1 Bunch Purple Kale Chopped 

Fresh Ground Pepper

Salt to taste

In a large skillet or wok, simmer chopped onions, garlic, and jalapeños in olive oil until caramelized.  Add the ground beef, and slivered taro root, stir often until meat is nearly cooked.  Add chopped purple kale, black pepper and salt, cover and cook until taro and kale are soft, stirring often. Serve by itself or as corn taco filling.

Italian Balsamic Chicken with Fennel Bok Choy and Brown Rice.

Sweet Italian Balsamic Chicken

Organic Free Range Pastured Chicken

4 small Zucchini Squash Sliced

5 Tbs. Olive Oil

Sweet Basil

Oregano 

Salt to taste

Balsamic Glaze

Pour 1 Tbs oil into the bottom of a large baking pan or cake tin. Place chicken in the pan, spread out evenly. Place sliced zucchini around the chicken in the pan.  Add the rest of the oil, spread over chicken and vegetables. Add sweet basil, oregano, salt, and drizzle balsamic glaze over the top of chicken and vegetables. Set oven to 300 degrees after placing chicken in the oven.  Slowly bake for about one hour, use a meat thermometer placed in the breast or thigh (not touching bone) to measure 160 degrees to not over cook or undercook. Serve with quinoa and veggies.

Fennel Bok Choy

1 Large Onion Chopped

4 Cloves Garlic Minced

5 Tbs. Olive Oil

2 Large Bulbs of Fennel Chopped

4 Baby Bok Choy Chopped

Fennel Seeds

Black Pepper

Salt to taste

In a large skillet or wok, simmer chopped onions and garlic in olive oil until caramelized.  Add the chopped fennel root and bok choy.  Add fennel seeds, black pepper and salt, cover and cook until fennel and bok choy are soft, stirring often. Serve with meat and brown rice.

Jalapeno Ground Beef with Taro and Purple Kale

Jalapeño Ground Beef with Taro Purple Kale    

1 Large Onion Slivered

4 Cloves Garlic Minced

4 Small Jalapeños Slivered

5 Tbs. Olive Oil

Organic Pastured Grass-Fed Ground Beef

5 Small Taro Roots Slivered

1 Bunch Purple Kale Chopped 

Fresh Ground Pepper

Salt to taste

In a large skillet or wok, simmer chopped onions, garlic, and jalapeños in olive oil until caramelized.  Add the ground beef, and slivered taro root, stir often until meat is nearly cooked.  Add chopped purple kale, black pepper and salt, cover and cook until taro and kale are soft, stirring often. Serve by itself or as corn taco filling.